Boston Cooking-School cook book

Ice Cream Frosting (p. 681) 4 cup chopped blanched almonds Y% cup rolled dry macaroons 12 candied cherries, cut in quarters 4 cup chopped pecan nut meats 2 teaspoons lemon juice YY teaspoon orange extract 3 teaspoons sherry Beat frosting until ready to spread. Add other ingredients to half the frosting, saving other half to frost top and sides of cake. NUT OR FRUIT FILLING To any boiled frosting (p. 681) add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. PRUNE ALMOND FILLING Stone 44 cup prunes and cut in small pieces. Blanch and cut in pieces 4 cup almonds. Add to White Mountain Cream (p. 681) when ready to spread. BANANA FILLING Cover White Mountain Cream (p. 681) with thin slices of banana. FRENCH CREAM FILLING 1 cup whipping cream 1 egg white, beaten until stiff Yq cup powdered sugar ¥% teaspoon vanilla Beat cream until stiff, add sugar slowly; fold in egg white and vanilla. French Coffee Cream Filling. Flavor with strong coffee, or instantaneous coffee, to taste. FRUIT CREAM FILLING 1 cup whipping cream Yg cup figs 4 cup powdered sugar 44 cup prunes Few grains salt 2 teaspoons lemon juice 3 tablespoons chopped walnut meats Beat cream until stiff and add sugar, salt, nut meats, figs, and prunes, cut in very small pieces, and lemon juice. STRAWBERRY FILLING ¥ cup whipping cream 1 egg white, beaten until stiff 1% cup sugar V4 cup strawberries, mashed 1% teaspoon vanilla Beat cream until stiff, fold in egg white, slowly add sugar and strawberries. Add vanilla. SYRACUSE FILLING 1 cup whipping cream 1 tablespoon boiling water 1 cup sugar 6 marshmallows V4 teaspoon granulated 9 candied cherries gelatine, soaked in 4 macaroons 1 tablespoon cold water ¥ teaspoon vanilla Beat cream until stiff and add sugar gradually; then add gelatine dissolved in boiling water. Add marshmallows and cherries cut in small pieces, macaroons dried and rolled, and vanilla. FROSTINGS Frostings may be put on with a spoon or spatula. Those made with beaten egg whites or butter may be forced through a pastry bag and tube, ifa more elaborate effect is desired. A cloth pastry bag may be used or one may be made of paper. White frostings may be flavored and colored as desired. To Make a Pastry Bag. Use thin, tough paper (writing paper or fresh, clean, wrapping paper) in sheets 814 by 11 inches. Cut the sheets diagonally in two (see below). Hold one long point of paper in each hand. Wrap around to make a cornucopia with a very sharp point. This point should come in the middle of the longest side. The three corners of the triangular piece of paper should come together at the open end where they can be turned in several times so that the cornucopia will hold together firmly. The points may be cut in one of the three ways shown below. Diagram 1 shows how to cut \ the point for a plain tube; diagram 2 for a leaf tube; and diagram 3 for a star tube. Pastry Tubes. For elaborate work small brass tubes with different shaped openings y are for sale at kitchen furnish- Ya Ya 43 ing stores and are numbered as follows: Number 3 for stems and writing, Number 15 for flowers, Number 46 for borders, Number 59 and Number 60 for sweet peas and roses, Number 65 for leaves, and Number 86 for borders.