Boston Cooking-School cook book

Boil sugar and water until sirup forms a long thread when dropped from tip of spoon. Pour sirup gradually on beaten egg whites, beating constantly. Add cream of tartar and continue beating. When stiff enough to spread, put thin coating over cake. Beat remaining frosting until cold and stiff enough to keep in shape after being forced through pastry tube. After first coating on cake has hardened, cover with a thick layer, and crease for cutting. If frosting is too stiff to spread smoothly, thin with few drops of water. With a pastry bag and variety of tubes, cake may be ornamented as desired. TWICE-COOKED FROSTING Make any boiled frosting. If not stiff enough when ready to spread, set bowl containing mixture over lower part of double boiler containing boiling water and place over heat. Cut and fold until mixture becomes granular around edge of bowl. Remove bowl and beat mixture with a spoon until it will hold its shape. Pour on cake and spread with back of spoon, leaving a rough surface. NUT CARAMEL FROSTING 114 cups brown sugar 1 teaspoon vanilla 14 cup water 14 cup English walnut meats, 14 cup white sugar broken in pieces 2 egg whites Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten egg whites. Continue beating until mixture will hold shape. If not stiff enough, finish like Twice-Cooked Frosting. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface. COCONUT COFFEE FROSTING 1 cup sugar 2 egg whites Vg cup brown sugar ¥ cup shredded coconut 1% cup coffee infusion 1% teaspoon vanilla Few grains salt Boil sugar and coffee until sirup will spin a long thread when dropped from tip of spoon. Pour gradually, while beating constantly, on egg whites beaten until stiff. Beat until cool. If not stiff enough, finish like Twice-Cooked Frosting. Add coconut, vanilla, and salt. Pour on cake; spread with back of spoon, leaving a rough surface. QUALITY FROSTING 2 cups sugar Few grains salt 3 tablespoons molasses 2% teaspoon vanilla 1% cup water 1 teaspoon lemon extract 2 egg whites 1 cup chopped nut meats Add sugar and molasses to water, heat, and stir until sugar dissolves. Boil until mixture nearly holds its shape when tried in cold water. Pour sirup slowly, while beating constantly, on egg whites beaten until stiff. Beat until mixture is stiff enough to spread. If mixture is not stiff enough, finish like Twice-Cooked Frosting. Add remaining ingredients. Pour over cake; spread with back of spoon, leaving a rough surface. BOILED MAPLE FROSTING 1 pound soft maple sugar V cup boiling water 2 egg whites Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until sirup will thread when dropped from tip of spoon. Pour: sirup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread. BUTTERMILK FROSTING 34 cup buttermilk 34 cup sugar Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. MILK FROSTING 11% cups sugar 1 teaspoon butter 4% cup milk VY teaspoon vanilla Melt butter in pan, add sugar and milk. Stir while heating to boiling point. Boil without stirring until mixture forms soft ball when tried in cold water (234° F.). Cool and beat until of right consistency to spread. Add flavoring; pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If too stiff, melt over hot water. Chocolate Milk Frosting. Add 14% squares melted chocolate as soon as boiling point is reached. Flavor with 4 teaspoon cinnamon. OPERA CARAMEL FROSTING 1% cups brown sugar 34 cup thin cream - J tablespoon butter