Thicken the hot milk with the flour which is mixed thoroughly with the butter. Add the seasonings and the grated cheese. When the cheese is melted, add the egg yolks and fold in the stiffly beaten egg whites. Turn in a greased baking dish, set in a pan of cold water and bake in a moderate oven until browned. Cottage Cheese 3 quarts sour milk salt 2 tablespoonfuls butter pepper✪ Cottage Cheese Pour the milk in a crock and let stand in a warm place (about 98 degrees Fahrenheit). When the curd is separated from the whey, strain through a cloth and shake until dry. Stir in but- ter, salt and pepper and cool before serving. CHAPTER 20 FILLINGS AXD ICINGS Fillings and icings not only make the cake more attractive but they also increase its palatabilit}\ Fancy cakes may be made by decorating the icing with candied cherries, designs cut from candied orange peel, the use of small candied cherries and by forcing icings colored with vegetable colorings through pastry tubes. Icing the Cake Unless the cake is symmetrical, trim it to obtain the desired shape. Then place a filling or icing between the layers and last of all ice the top and sides. Let the cake stand in a warm room until the icing is dry. In dipping small cup cakes or cookies in. icing, they may be placed on a knitting needle while being coated. Boiled Icing 1 cupful sugar 1 egg white % cupful water % teaspoonful vanilla Put the sugar and water in a saucepan and stir until the sugar is dissolved. Then bring to the boiling point, washing off the sugary sides of the saucepan with a piece of soft cloth moistened in cold water and tied over the tines of a silver fork. Beat the egg white until stiff and dry and add slowly a table- spoonful of the boiling syrup, beating constantly. Then add 4 more tablespoonfuls of the hot syrup and beat constantly. Allow the rest of the syrup to cook until it forms a long thread when dropped from a spoon. In making this test remove the pan of syrup from the stove, insert the spoon in the syrup, taking care not to stir it, and lift up the spoon so the syrup can drop off. If it spins a thread 10 inches long, it has cooked sufficiently, but if not, it is returned to the fire and tested frequently. The 119 120 THE FARM COOK AND EULE BOOK right consistency is reached usually when the thermometer reg- isters 240 degrees Fahrenheit. When the syrup is ready, it is added in a fine stream to the egg white which is beaten con- stantly. The flavoring is added. The icing is beaten until almost stiff enough to hold its shape. When Icing Is Too Soft If the cooled boiled frosting is too thin to spread on the cake, the dish containing it may be set over hot water. Fold the icing over and over with the spoon until it becomes stiff enough to hold its shape or begins to get sugary on the sides of the dish. Then remove from the fire and fold over and over until cool. Spread on the cake quickly with the back of a spoon. Fudge Frosting 2 tablespoonfuls butter % cupful milk 1% cupfuls sugar % teaspoonful vanilla ✪ Fudge Frosting

AI-modernized reading of the original text

Thicken the hot milk with the flour which is mixed thoroughly with the butter. Add the seasonings and the grated cheese. When the cheese is melted, add the egg yolks and fold in the stiffly beaten egg whites. Turn in a greased baking dish, set in a pan of cold water and bake in a moderate oven until browned. Cottage Cheese 3 quarts sour milk salt 2 tablespoonfuls butter pepper Pour the milk in a crock and let stand in a warm place (about 98 degrees Fahrenheit). When the curd is separated from the whey, strain through a cloth and shake until dry. Stir in butter, salt and pepper and cool before serving. FILLINGS AXD ICINGS Fillings and icings not only make the cake more attractive but they also increase its palatability. Fancy cakes may be made by decorating the icing with candied cherries, designs cut from candied orange peel, the use of small candied cherries and by forcing icings colored with vegetable colorings through pastry tubes. Icing the Cake Unless the cake is symmetrical, trim it to obtain the desired shape. Then place a filling or icing between the layers and last of all ice the top and sides. Let the cake stand in a warm room until the icing is dry. In dipping small cup cakes or cookies in icing, they may be placed on a knitting needle while being coated. Boiled Icing 1 cupful sugar 1 egg white % cupful water % teaspoonful vanilla Put the sugar and water in a saucepan and stir until the sugar is dissolved. Then bring to the boiling point, washing off the sugary sides of the saucepan with a piece of soft cloth moistened in cold water and tied over the tines of a silver fork. Beat the egg white until stiff and dry and add slowly a tablespoonful of the boiling syrup, beating constantly. Then add 4 more tablespoonfuls of the hot syrup and beat constantly. Allow the rest of the syrup to cook until it forms a long thread when dropped from a spoon. In making this test remove the pan of syrup from the stove, insert the spoon in the syrup, taking care not to stir it, and lift up the spoon so the syrup can drop off. If it spins a thread 10 inches long, it has cooked sufficiently, but if not, it is returned to the fire and tested frequently. The right consistency is reached usually when the thermometer registers 240 degrees Fahrenheit. When the syrup is ready, it is added in a fine stream to the egg white which is beaten constantly. The flavoring is added. The icing is beaten until almost stiff enough to hold its shape. When Icing Is Too Soft If the cooled boiled frosting is too thin to spread on the cake, the dish containing it may be set over hot water. Fold the icing over and over with the spoon until it becomes stiff enough to hold its shape or begins to get sugary on the sides of the dish. Then remove from the fire and fold over and over until cool. Spread on the cake quickly with the back of a spoon. Fudge Frosting 2 tablespoonfuls butter % cupful milk 1% cupfuls sugar % teaspoonful vanilla

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