Boston Cooking-School cook book

Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. MAPLE FROSTING 1% cups sugar ¥ cup butter 24 cup grated maple sugar 26 cup cream Cook until mixture forms soft ball when tried in cold water (234° F.). Cool, then beat until of right consistency to spread. CREAM MAPLE-SUGAR FROSTING 1 pound soft maple sugar 1 cup cream Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water. Cool, then beat until of right consistency to spread. SULTANA NUT FROSTING 2 cups brown sugar Y4 cup seedless raisins 34 cup heavy cream . 14 cup English walnut meats Cook sugar and cream until mixture forms soft ball when tried in cold water (234° F.). Turn on marble slab or large platter, cool, then work until creamy, using a spatula or large wooden spoon. Add raisins and nut meats, cut in small pieces, and spread on cake. FUDGE FROSTING Use Chocolate Fudge or Sour Cream Fudge (p. 733), without kneading. BUTTER FROSTING 1% cup butter, preferably unsalted 1 egg yolk 1 cup confectioners’ sugar Flavoring Beat butter until very creamy, add egg yolk and beat in sugar gradually. Color and flavor as desired. For elaborate decoration, force through pastry bag and tube. In making double the quantity, use only 1 egg yolk. Chocolate Butter Frosting. Add 14 square unsweetened chocolate, melted over hot water, and 44 teaspoon vanilla. Mocha Butter Frosting. Add 1% cup sugar and 1 tablespoon dry cocoa. Beat in strong cold coffee, drop by drop, until of desired consistency. Orange Butter Frosting. Add 2 tablespoons orange juice and the grated rind of 1 orange. Add more sugar if necessary. JAPANESE FROSTING 1/4 cup butter 2 egg whites 1% cups sifted confectioners’ sugar Flavoring Food coloring, if desired Cream butter, add gradually 14 cup sugar, beating constantly. Beat egg whites until stiff and beat in gradually 1 cup sugar. Combine mixtures and add enough sugar to make frosting stiff enough to hold shape. Color and flavor as desired (see Butter Frosting p. 685). FONDANT ICING See Fondant (p. 738). Use for dipping small cakes. See Petits Fours (p. 712). “MARSHMALLOW FROSTING 1 cup Fondant (p. 738) 1 egg white, beaten until stiff V4 teaspoon vanilla Melt fondant over hot water, add egg white, and stir 2 minutes. Beat until of right consistency to spread. Delicious for chocolate cake, but never perfectly smooth. GINGERBREADS Chicken fat (tried out and clarified) or any good cooking fat may be used in place of butter in any gingerbread recipe. To Serve as a Luncheon or Supper Bread. Bake in shallow pan and cut in squares or bake in very shallow finger-shaped individual tins or muffin tins. \, Ry \ “ Le LF Bake Gingerbread in Small Bread Stick Pans for Luncheon To Serve as a Dessert. 1. Cut in squares and put a spoonful of whipped cream on each. 2. Apple Gingerbread. Make sirup of 14 cup sugar and 4 cup water. Peel, core, and quarter tart apples and cook lightly in sirup. Arrange in buttered baking pan. Pour any gingerbread mixture over apples. Bake, cut in squares, and serve with whipped cream. 3. Cheese Gingerbread. Whip cream, fold in grated cheese to taste. Split hot gingerbread and spread cream mixture between and on top. 4. Marshmallow Gingerbread. Remove gingerbread from pan, cut in halves crosswise, and put marshmallows, cut in halves, between layers. Cut in squares and serve with whipped cream. HOT WATER GINGERBREAD YZ cup butter ¥% teaspoon salt % cup boiling water 2 teaspoons ginger or 1 cup molasses 1 teaspoon ginger,