Scientific cooking with scientific methods

Yolks 2 eggs. Confectioner's sugar to spread. ■Melt chocolate over hot water; add cream, salt, yolks of eggs and butter. Stir in sugar, and continue the stirring for a few moments until glossy and the right consistency to spread, then add vanilla. White Mountain Cream. 2 cups sugar. % teaspoon cream of 3/4 cup boiling water. tartar. Whites 2 eggs, beaten 1 teaspoon vanilla. stiff and dry. Few grains salt in whites 1/4 tablespoon lemon juice. of eggs. Put sugar in saucepan, add cream of tartar, pour on water, and stir well to dissolve sugar as nearly as possible. Heat to boiling-point. Boil without stirring until it threads when dropped from point of spoon. Remove from fire as soon as the thread appears, and pour gradually on the well-beaten whites. Continue beating until right consistency to spread. Add flavoring, and spread on cake. Smooth with broad-bladed knife. If frosting is not beaten enough, it will run. If beaten too long, add a few drops of lemon juice or boiling water or cream. If candied cherries or nuts are to be used, place them on as soon as the frosting is spread. Boiled Frosting. 11^ cups sugar. Whites 2 eggs. 1/2 cup boiling water. 1 teaspoon vanilla. 14 teaspoon cream of tartar. Proceed same as for white mountain cream, and beat until it will spread nicely. Boiled Chocolate Frosting. To boiled frosting add two squares of melted chocolate as soon as the syrup is added to whites of eggs. Brown Sugar Frosting. Make same as boiled frosting, using brown sugar in place of white. Add one-half cup of nuts cut fine, then it is a brown sugar nut frosting. Maple Sugar Frosting. 1 pound soft maple sugar. Whites 2 eggs. V2 cup boiling water. Break sugar in small pieces and put in sauce with boiling water. Stir occasionally until sugar is dissolved. CAKE FILLINGS AND FROSTINGS. 317 Boil without stirring until it will thread when dropped from point of spoon. Pour on well-beaten whites of eggs gradually. Continue beating until consistency to spread. Opera Caramel Frosting. 2V-2 cups light brown sugar. 1 cup cream. 1 tablespoon butter. Boil ingredients together in smooth saucepan until a ball can be formed when dropped into cold water. Remove from fire and beat until right consistency to spread. Pour between layers of cake and cover cake with it. Ornamental Frosting. Whites 3 eggs. 1 tablespoon lemon juice. Sifted confectioner's sugar. Put eggs in large-sized bowl. Add two tablespoons of sugar, and beat three minutes, using a small wooden spoon. Repeat until one and one-half cups of sugar have been used. Add lemon juice as mixture thickens, a few^ drops at a time. Continue adding sugar by spoonfuls until thick enough to spread. This is determined by taking up some of the mixture on the back of your wooden spoon which you are using for the beating, and with a case-knife make a cut through the mixture, and if the knife makes a clean cut and the frosting remains parted, it is of the right consistency. Spread cake thinly with this frosting, rest until the frosting hardens, and put on a thicker layer, having the mixture a little thicker than for the first coat, and then crease for cutting. To remaining frosting add enough more of confectioner's sugar that when pressed through pastry-bag it will hold its shape. With