To fasten them together so that
they will stand square and perpen-
dicular it is necessary to procure a
small goods box and break off one
side with one end attached. Lay
two of the pieces on the wood as at
figure 5, but a quarter inch space
between them, lay some icing on the
edges, then place a third one on edge
on top of them and all three touch-
ing the end piece of the board, which
COOKING FOR PROFIT,
199
is upright and acts as a square, and
set it in a warm place to dry again
while you work on another part.
When dry set it upright and place
the fourth side in place; it will stand
with no support but a touch of icing ;
and when again dry the stand thus
far made can be set upon the cake.
To make baskets or brackets use
shallow plates or jelly cake pans
ivaxed over and cover them with
piping, the more open and lace-like
the better. Ornament the outer
edges as cakes are piped, and when
thoroughly dry warm the plate till
the thin coating of wax that it was
dipped in melts and the shape of
icing can be lifted off and placed on
its stand. The handle of the basket
can be formed on a piece of tin bent
to a bow shape. Make it in two
pieces with broad foundations, set
them up on the basket and fasten the
middle with some icing and a rose
and leaves.
To build such a design two or
three stories high use a sheet of
foolscap for the lower pattern and a
sheet of note paper for the next, or,
let each upper stand be one-third
smaller than that below it.
The patterns can be varied and
multiplied according to the ingenuity
and patience of the operator. The
pieces are fragile yet will bear a
heavy weight of flowers, cakes and
fruit carefully placed. It is said of
these objects that they are fresh and
new — the people have seen all sorts
of ornamented cakes all over the
country, but all more or less alike,
but never saw any like these, and
that is where the advantage is gained,
as one can be made for every table
in a dining room and each of a dif-
ferent form, without any very great
expenditure of time, when we are in
practice.
To make icing tougher and less
liable to break add gelatine dissolved,
or gum arabic, and for further in-
structions for such as have had no
practice the American Pastry Cook
should be consulted and directions
compared before any work is under-
taken that might lead to failure at a
time when success should be assured.
PATTERNS ON TINFOIL.
Tinfoil paper such as tobacco and
similar merchandise is wrapped in
can be used instead of the waxed
paper recommended in foregoing
directions. Lay a covering of tinfoil
on the outside of a bowl turned up-
side down, lay a piping pattern on it
for a basket or other object; let it
dry and turn right side up and after
removing gently from the bowl the
tinfoil can be carefully picked away
as the icing does not adhere to it.
The learner can practice both ways
and decide for himself which he has
most success with.
RAISED BORDER ORNAMENTS.
Page 347
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To fasten them together so that they will stand square and perpendicular it is necessary to procure a small goods box and break off one side with one end attached. Lay two of the pieces on the wood as at figure 5, but a quarter inch space between them, lay some icing on the edges, then place a third one on edge on top of them and all three touching the end piece of the board, which
is upright and acts as a square, and set it in a warm place to dry again while you work on another part. When dry set it upright and place the fourth side in place; it will stand with no support but a touch of icing ; and when again dry the stand thus far made can be set upon the cake.
To make baskets or brackets use shallow plates or jelly cake pans waxed over and cover them with piping, the more open and lace-like the better. Ornament the outer edges as cakes are piped, and when thoroughly dry warm the plate till the thin coating of wax that it was dipped in melts and the shape of icing can be lifted off and placed on its stand. The handle of the basket can be formed on a piece of tin bent to a bow shape. Make it in two pieces with broad foundations, set them up on the basket and fasten the middle with some icing and a rose and leaves.
To build such a design two or three stories high use a sheet of foolscap for the lower pattern and a sheet of note paper for the next, or, let each upper stand be one-third smaller than that below it.
The patterns can be varied and multiplied according to the ingenuity and patience of the operator. The pieces are fragile yet will bear a heavy weight of flowers, cakes and fruit carefully placed. It is said of these objects that they are fresh and new — the people have seen all sorts of ornamented cakes all over the country, but all more or less alike, but never saw any like these, and that is where the advantage is gained, as one can be made for every table in a dining room and each of a different form, without any very great expenditure of time, when we are in practice.
To make icing tougher and less
liable to break add gelatine dissolved, or gum arabic, and for further instructions for such as have had no practice the American Pastry Cook should be consulted and directions compared before any work is undertaken that might lead to failure at a time when success should be assured.
PATTERNS ON TINFOIL.
Tinfoil paper such as tobacco and similar merchandise is wrapped in can be used instead of the waxed paper recommended in foregoing directions. Lay a covering of tinfoil on the outside of a bowl turned upside down, lay a piping pattern on it for a basket or other object; let it dry and turn right side up and after removing gently from the bowl the tinfoil can be carefully picked away as the icing does not adhere to it. The learner can practice both ways and decide for himself which he has most success with.
RAISED BORDER ORNAMENTS.