The art of cookery

Boiled Frosting No. 2. — Make a syrup as in Boiled Frosting No. i. Set the sauce-pan containing it into a large pan of cold water, and let it remain there, covered, until the surface, if touched with the finger, will not adhere to it. Then pour into an earthen bowl, but do not scrape from the sides or bottom of the sauce-pan, and stir with a wooden spoon until it grains and is stiff enough to be formed into a ball. Work and knead until smooth, fine-grained, and ready for use. If covered closely, this frosting will keep an indefinite length of time, and when needed can be softened by setting the bowl containing it in a pan of warm water, and stirring it continually, until it becomes soft enough to spread and settle smooth when poured upon the cake. It can be flavored just before being used. Cake- Making. 253 Boiled Frosting No. 3. — Put into a sauce-pan one cup of brown sugar, half a cup of water, and a tablespoonful of butter. Boil until a little of the syrup when dropped into cold water can be rolled into a ball, then remove from the fire, stir until it begins to grain, add a teaspoonful of vanilla, and continue stirring until the frosting becomes stiff enough to be poured upon the cake and not run off. Chocolate Frosting. — Add to Boiled Frosting No. i, while hot, two or three tablespoonfuls of cocoa or grated chocolate and a teaspoonful of vanilla. CHAPTER XIX. DELICATE DESSERTS. A GREAT variety of delicate desserts have gelatine as a base, and are made by combining fruits and fruit juices of different kinds with a certain proportion df gelatine. The principle underlying their preparation is fully illustrated in the following formulas : Grape Jelly. — To one third of a box of gelatine add one cup of cold water and let soak an hour. Then add one cup of hot water, one and a half cups of granulated sugar, strain into a bowl, set in ice water, surrounded with bits of broken ice, and, when slightly cooled, add a cup of Concord grape juice and the juice of a lemon. Let stand until the mixture is jellied, then set on ice until ready to serve. Lemon Jelly. — To one third of a box of gelatine add one cup of cold water, soak an hour, add a cup of hot water, half a cup of lemon juice, a teaspoonful of lemon extract, and two cups of granulated sugar. Stir until the sugar is dissolved, then set on ice until jellied and ready to serve. When phosphated or acidulated gelatine is used in making lemon jelly or snow pudding omit the juice of one lemon ; when it is used in making jellies, puddings, creams, etc., of other fruits omit the lemon juice entirely. Orange Jelly. — To one third of a box of gelatine add Delicate Desserts. 255 one cup of cold water, let soak an hour, add half a cup of boiling water, one cup of granulated sugar, one cup of orange juice, the juice of one lemon, and a teaspoonful of orange extract. Stir until the sugar is dissolved, then set on ice until jellied and ready to serve. Pine- Apple Jelly. — Prepare the gelatine as above directed, add one cup of pine-apple juice, the juice of one lemon, and one and a half cups of granulated sugar. Stir until the sugar is dissolved, strain, set on ice until jellied, and then serve.