Many people imagine that it requires a great deal of practice and
special skill to do anything of this kind, but those who have never
tried it will be surprised to find what pretty effects can be produced
with the simplest materials. All that is needed is a paper cone,
which is easily made, and a little icing-
CAKES
Paper cones for icing can be made as follows: Cut a sheet of
rather stiff pajDer so as to get a triangular sheet as shown in Fig. 1,
having it about 10 inches from 1 to 2, and 5 inches from 1 to 3. Di-
vide the hypothenuse, 2, 3, into 3 equal parts at 5 and 4. Then fold
over the paper to make creases in it as shown by the dotted lines
from 1 to 5 and 5 to P, and also from 6 to 4. Then take the point 3
between the finger and thumb of the left hand, with the point 3 up-
ward and the long side 1, 2, towards you, and taking the poiiit 2 be-
tween the thumb and finger of the right hand roll the paper around
the fingers of the left hand so as to form a cone, the apex of which
will be at 5, and the crease 5, P, overlaps the crease 5, 1. This will
leave the long point 2, 4, 6, projecting above the cone, and it can
be turned down into the center, bringing the point 2 down to the
apex; and this will hold the cone in shape, as seen in Fig, 2. The
point is then cut off and the icing passes out of the opening thus
made. The amount cut off regulates the size of the hole, and
therefore the size of the stream of icing which will come through.
Little brass tubes are
made for this purpose,
which can be bought if
desired for a few cents
each. The end of the
cone is cut off, and the
tube dropped into the
cone, projecting a little
as shown by the dark
end in Fig. 3. It is
best to make 6 or 8
cones at a time, as the
icing softens the paper,
and for this reason a
rather stiff paper is
needed.
To Use the Cone it is
filled about |- to | full
of icing, and the sides of the top are folded in over each other in
such a way as to hold in the icing, as shown inFig. 3. In
using the cone it is grasped by the thumb and fore-finger of the
left hand a little ways up from the apex, while the right hand
holds the top and the right thumb rests over the center or top, and
forces out the icing by a slight pressure. The icing or frosting
which is used is simply the white of egg beaten up with sugar as
Fiy.3.
^9 1
PAPEB CONE FOR PIPING OK OENAMENTAL ICING.
FKOSTING AND ICING
397
minf^nfimri
we have explained for frosting. It can be variously colored as
desired. The frosting on the cake should be cold when this orna-
mental work is applied. This sort of decoration is termed piping.
If the icing gets too thin, add more sugar; if too thick, add a
little more beaten egg; it can be kept from drying while being used
by laying a wet cloth over the bowl containing it.
Piping or ornamental
frosting admits of endlessly
varied designs and effects.
It is best to begin with
some simple design. It
can be drawn on paper, a
piece of glass laid over it, -pxa. 4.
and then let the nozzle of
the cone trace the design
while the icing is steadily
pressed out by the thumb
at the top. Then the glass
can be cleaned off and an- ^^^ ^
other trial made. In this
Page 294
Presented as published in 1902. 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
Many people imagine that it requires a great deal of practice and special skill to do anything of this kind, but those who have never tried it will be surprised to find what pretty effects can be produced with the simplest materials. All that is needed is a paper cone, which is easily made, and a little icing-
Paper cones for icing can be made as follows: Cut a sheet of rather stiff paper so as to get a triangular sheet as shown in Fig. 1, having it about 10 inches from 1 to 2, and 5 inches from 1 to 3. Divide the hypothenuse, 2, 3, into 3 equal parts at 5 and 4. Then fold over the paper to make creases in it as shown by the dotted lines from 1 to 5 and 5 to P, and also from 6 to 4. Then take the point 3 between the finger and thumb of the left hand, with the point 3 upward and the long side 1, 2, towards you, and taking the poiiit 2 between the thumb and finger of the right hand roll the paper around the fingers of the left hand so as to form a cone, the apex of which will be at 5, and the crease 5, P, overlaps the crease 5, 1. This will leave the long point 2, 4, 6, projecting above the cone, and it can be turned down into the center, bringing the point 2 down to the apex; and this will hold the cone in shape, as seen in Fig, 2. The point is then cut off and the icing passes out of the opening thus made. The amount cut off regulates the size of the hole, and therefore the size of the stream of icing which will come through. Little brass tubes are made for this purpose, which can be bought if desired for a few cents each. The end of the cone is cut off, and the tube dropped into the cone, projecting a little as shown by the dark end in Fig. 3. It is best to make 6 or 8 cones at a time, as the icing softens the paper, and for this reason a rather stiff paper is needed.
To Use the Cone it is filled about ⅓ to ½ full of icing, and the sides of the top are folded in over each other in such a way as to hold in the icing, as shown in Fig. 3. In using the cone it is grasped by the thumb and fore-finger of the left hand a little ways up from the apex, while the right hand holds the top and the right thumb rests over the center or top, and forces out the icing by a slight pressure. The icing or frosting which is used is simply the white of egg beaten up with sugar as
Fiy.3.
^9 1
PAPEB CONE FOR PIPING OK OENAMENTAL ICING.
minf^nfimri
we have explained for frosting. It can be variously colored as desired. The frosting on the cake should be cold when this ornamental work is applied. This sort of decoration is termed piping.
If the icing gets too thin, add more sugar; if too thick, add a little more beaten egg; it can be kept from drying while being used by laying a wet cloth over the bowl containing it.
Piping or ornamental frosting admits of endlessly varied designs and effects. It is best to begin with some simple design. It can be drawn on paper, a
piece of glass laid over it, -pxa. 4.
and then let the nozzle of the cone trace the design while the icing is steadily pressed out by the thumb at the top. Then the glass can be cleaned off and an- ^^^ ^
other trial made. In this