The household cook book

Spinach Green. — Carefully trim the leaves from some young spinach, wash them, pound them to a pulp, add a little water, and boil till it curdles; then strain. This juice can be used fresh, or it can be worked up into colored sugar, and kept for future use. Coloring Almonds. — Almonds can be given a yellow color by splitting them in two after blanching, and putting them in the oven till they get a light golden tinge. They can be tinged pink or red with cochineal mixed with a little syrup, rubbing the almonds in it, and drying them in a cool oven. Green coloring is produced in the same way with spinach green. Only vegetable colorings should be used for this purpose. Coloring Sugar — Dry granulated sugar can be tinted by working in enough of the desired tint to color the sugar; then dry the sugar, powder it, and bottle for use. Flavoring Sugar is done in various ways. It can be pounded, adding the flavoring during the process; then sift through a fine sieve, and bottle for use. For 1 lb. of sugar, 2 oz. of either lemon or orange peel will be sufiicient. Other flavors can be obtained by using instead, 1 oz. of ginger, or 2 oz. of cinnamon, or ^ oz. of cloves. We have previously explained how to prepare vanilla sugar. Prepared Caramel.— Caramel is crystallized sugar heated to 420° F. when it decomposes, loses its power of crystallizing and fermenting, and acquires a dark brown color and a bitter flavor. It can be prepared as follows: Put 2 cups of granulated sugar in the frying-pan, add 1 tablespoon of water, and heat it over a clear fire, stirring continually, till it assumes a dark brown color, is brittle, and bitter to the taste, but do not burn it. Then add slowly 2 cups hot water, stir constantly, and boil 10 minutes and let it cool. If it candies when cool, add water and boil again. Bottle when cold, keep corked, and it will never spoil. It is used to flavor or color custards, sauces, soups, broths, gravies, etc and has so many uses that it is well to always keep it on hand. PLAIN FROSTING — Beat 2 eggs to a stiff froth, and gradually work in 1 cup powdered sugar and 2 teaspoons corn-starch. Use any flavoring preferred. ALMOND FROSTING.— Make like raisin frosting, but use 1 cup blanched sweet almonds instead of the raisins. BOILED FROSTING,— The white of 1 egg, 1 cup granulated sugar. Beat the egg to a stiff froth. Put just enough boiling water on the sugar to melt it; then boil to a thick syrup; pour the boiling syrup over the beaten egg, and beat until it is thoroughly mixed. Add flavor. Pour over the cake while hot. If too much boiled, the .tendency of the frosting will be to dry before it cools, but 1 or 2 drops of hot water added while using will remedy it. CHOCOLATE FROSTING — Beat the whites of 2 eggs to a stiff froth, stir in 1 teacup of pulverized sugar and 6 tablespoons of grated chocolate; mix well, and spread on while the cake is hot. BOILED CHOCOLATE FROSTING — Boil together 1 cup of light brown sugar and ½ cup of water. Remove it from the stove as soon as it strings from the spoon, and stir in the whites of 2 eggs beaten to a stiff froth, together with ½ cake of Baker's chocolate, finely grated. Spread this between the layers and on top while the frosting is warm.