Boston Cooking-School cook book

These metal tubes may be used in the paper cornets or in the cloth pastry bag. When using with the paper cornet, cut off three-fourths of an inch at the pointed end and drop the metal tube into it, letting it project through the opening at the end of the cornet. Then put frosting inside the paper cornet. These paper bags are most convenient when using frosting of several different colors. When only one color is being used, as in decorating a wedding cake, a cloth bag with a metal end to which the tubes may be screwed will be found more convenient, as the paper bags soften and break with much usage. To Fill Pastry Bag. Put frosting into the bag, filling it not more than one-third full. Bring the edges of the open top together, turn down the righthand corner, then the lefthand corner; then fold over twice and continue to fold the paper tube down to the frosting. If using a cloth bag, twist the bag just above the frosting. This is done in order that all the frosting may be forced out through the tube at the lower end of the bag and also to prevent any of the frosting coming out at the top. A frosting, in order to go through the tube easily, must be very light and full of air. Use Royal Frosting or Ornamental Frosting, or a butter frosting. A plain frosting of water and confectioners’ sugar or a fudge frosting cannot be forced through a tube as it becomes hard and dry. CONFECTIONERS’ FROSTING Boiling water, milk, or cream 14 cups confectioners’ sugar Flavoring Add to sifted sugar liquid to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used for liquid. A most satisfactory frosting, easily and quickly made. OSCAR’S FROSTING 1 tablespoon corn sirup Confectioners’ sugar 14 cup boiling water Flavoring OT eS ia ae Put corn sirup, water, and % cup sugar in pan. Stir until well blended. Add 14 cup sugar; beat thoroughly and vigorously until smooth. Repeat until about 3 cups sugar have been used and frosting is stiff enough to spread. While making, place pan over boiling water at frequent intervals to keep mixture lukewarm. PETITS FOURS FROSTING 2 cups sugar 1 cup hot water Vg teaspoon cream of Confectioners’ sugar, sifted tartar (about 1 pound) Cook sugar, cream of tartar, and water in agate saucepan without a lip, to 226° F. or toa thin sirup. Cool to slightly above lukewarm (100° F.) and add enough sugar to make of consistency to pour over cake. Always add sugar to sirup, not the sirup to the sugar. PLAIN FROSTING 1 egg white ¥ teaspoon vanilla or 2 teaspoons cold water Y tablespoon lemon juice 34 cup confectioners’ sugar Beat egg white until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife. ROYAL FROSTING 3 egg whites 1 tablespoon lemon juice or Confectioners’ sugar, sifted YY teaspoon cream of tartar Put eggs in a large bowl, add 2 tablespoons sugar, beat 3 minutes with perforated wooden spoon. Repeat until 14 cups sugar are used. Add cream of tartar or lemon juice gradually, as mixture thickens. Add sugar by spoonfuls, beating until frosting is stiff enough to spread. To test, take up some of mixture on back of spoon, and with a case knife make a cut through mixture; if frosting remains parted, it is of right consistency. Spread cake thinly with frosting; when hardened, put on a thicker layer, having mixture somewhat stiffer than first coating, and then crease for cutting. To remaining frosting add enough sugar so that frosting may keep in shape after being forced through a pastry bag and tube. PORTSMOUTH FROSTING 2 tablespoons cream 2 teaspoons melted butter Confectioners’ sugar 1% teaspoon vanilla To cream add sugar until of right consistency to spread; add butter and vanilla. COFFEE CONFECTIONERS’ FROSTING