A textbook of domestic science for high schools

Mix together, and boil, without stirring, until the syrup will thread when dropped from a fork. Pour gradually on the beaten white of 1 egg, beating constantly, and continue beating until thick enough to spread. Flavor with £ ts. vanilla. If not beaten long enough it will run when spreading; if beaten too long it will not spread smoothly. In the latter case a few drops of boiling water may be added. One square of melted chocolate may be added when the syrup is poured on the egg. Sugar for frosting is boiled to thread stage or soft ball, and at this stage the sugar thermometer registers 238° F. Marshmallow Frosting 1 c. granulated sugar f c. water Boil together without stirring till of the consistency of honey; then dip 3 tb. of it and pour on the beaten white of 1 egg. Boil rest of syrup until it threads, then pour slowly on the egg. Add 6 or 8 marshmallows which have been heated over hot water till soft. Flavor and beat till thick enough to spread. Beaten Frosting To the unbeaten whites of 2 eggs add 3 times their measure in bulk of XXXX confectioners' sugar. Beat until stiff enough to spread on the cake. Flavor to taste. This frosting thickens from the beating and will require beating from 20 to 30 minutes. It may then be used for ornamental decoration on a cake. Chocolate Frosting 2 squares of Baker's | ts. vanilla chocolate 1 c. powdered sugar \ c. milk Yolk of an egg Melt the chocolate in the double boiler, add | the sugar and the milk; add the remaining sugar and the beaten yolk. Cook till it thickens, stirring constantly at first. Cool slightly, flavor, and spread. PUDDINGS Puddings are more wholesome than pastry and should be more frequently served. They may be divided into three general classes — boiled, baked, and steamed puddings. Cottage Pudding 2 heaping c. flour 1 egg 3§ ts. baking powder f c. sugar | ts. salt 3 tb. melted butter 1 c. milk Mix the salt and baking powder with the flour. Add the sugar, butter, and milk to the beaten egg and stir into the flour. Bake in a shallow pan in a quick oven from 20 to 25 m. Serve hot with sauce. Rice Pudding £ c. rice £ ts. salt £ c. sugar 1 qt. milk Wash rice, mix ingredients, pour into a pudding dish. Bake from 2 to 3 h. in a very slow oven at first, then let it brown slightly. Serve hot or cold. Bread Pudding 3 c. stale bread crumbs soaked 1 h. in 1 qt. milk. Add to 2 beaten eggs, ^ c. sugar, ^ ts. salt, | ts. spice and 2 tb. softened butter. Stir into the milk. Bake 1 h. in a slow oven. Remove from oven, spread with jelly or jam, and cover with a meringue made of the beaten whites of 2 eggs and 4 tb. powdered sugar. Bake in a slow oven 10 m. until a delicate brown. Grated rind and juice of f lemon may be added to the pudding. Scalloped Apples Put a layer of bread crumbs in a baking dish, then a layer of sliced apple, sprinkle with sugar and cinnamon and grated lemon rind, dot with bits of butter. Repeat layers, having crumbs on top with bits of butter to make them brown. Moisten with water. Bake 40 m. in moderate oven. Cover at first to prevent crumbs from browning too rapidly. Serve with sugar and cream. Indian Pudding 5 c. scalded milk £ c. molasses s c. Indian meal 1 ts. salt \ ts. ginger, if liked