Scientific cooking with scientific methods

the pastry-bag- and the different variety of tube, the cake can be decorated to taste. To Glaze Cakes. — Beat white of an egg slightly, adding one tablespoon powdered sugar to white of one eo:g. Apply with brush to tops and sides of cakes that are to be dipped. Rest overnight before dipping. To Dip Cakes. — Melt fondant over hot water. Color and flavor as desired. Lower cake in fondant to threefourths depth of cake. Remove from fork and rest on board. Decorate with nuts, cherries, angelica or candied violets. CHAPTER XXXV. "Sweets to the sweet." — Shakespeare. Cocoanut Cakes. ¥2 pound grated cocoanut. G ounces p,ugar. Whites 2 eggs, 1 spoonful glucose. Cook cocoanut sugar and glucose in double boiler until it sticks to spoon. Add whites of eggs, and cook until mixture sticks to fingers. Spread in wet pan, cover with wet paper, and chill on ice. Dip hands in cold water and shape into balls. Bake on tin sheet greased with w^hite wax twenty minutes. — Muth's Confectioner. Macaroons. Vo pound almond paste. Whites 3 eggs. ¥2 pound powdered sugar. Work together, on board or marble slab, the almond paste and sugar until well blended, then add whites, of eggs gradually, and work until mixture is perfectly smooth. The hand is used first, then the palette knife. Shape, using a pastry-bag and tube, on a tin sheet covered with buttered paper, leaving one inch between. The confectioners drop from tip of spoon in small pile, and do it very rapidly. Bake for fifteen minutes in sloAV oven. When taken from oven invert paper and lay on a cloth wrung out of cold water, and they will slip off easily. Almond Macaroons. Sprinkle the above mixture with almonds blanched and chopped fine. Cocoanut Macaroons. One cup powdered sugar, one cup grated cocoanut with enough of the milk of the cocoanut to form a plain paste. Shape and bake same as almond. Hickory-nuts and filberts are both used for macaroons. With filberts you use half blanched almonds. Stuffed Dates. Clean outside of black date. With a pointed knife remove the stone. Fill cavities with English walnuts, pecan-nuts or blanched almonds, and press back to original shape. Roll in granulated sugar, pile in pretty rows on fancy dish, and serve. Dates are also stuffed with Neufchatel cheese, and nuts mixed with the cheese, forming rolls size of the stone and pressed into shape. Molasses Candy. 2 cups molasses. 1 teaspoon cream of 3 cups sugar. tartar. 2 tablespoons lemon juice. i/o teaspoon soda. 1 cup boiling water. i/L> cup butter, melted Put molasses, sugar and water in saucepan, and place on hot part of range. When boiling-point is reached, add cream of tartar, and stir until well mixed. Boil and try in cold water to see when it is done. Stir all the time during the last part of the boiling. When it is brittle, and just before taking from the fire, add the soda and butter. Pour on buttered pans and pull. Add vanilla as you pull, or you can use wintergreen or any flavor desired. Hoarhound Candy. 31/. cups sugar. A cube of hoarhound, 2 cups boiling water. 3 inches square. 1 teaspoon cream of tartar.