The household cook book

way very rapid progress can be made, and any one can speedily learn to ornament their own cakes, while those with special aptitude can devise very attractive designs. A simple figure for a border is shown in Fig. 4, while Fig. 5 shows another design, in which the dots might be put on with pink icing to make a contrast. We give other designs suitable for practice. The best taste, however, does not favor an excessive use of colors. Plain white, and the milder colors judiciously used to produce some contrast, will result in the most pleasing effects. Ladies will be surprised at the ease with which the work is done and the advance they make in learning. Cakes can be thus decorated so as to produce very pretty effects which will be pleasing and gratifying to guests. Patterns as pretty as any they can embroider can be made much more quickly with a paper cone. A well-decorated cake Fig- 6. Fig. 7. makes a pretty addition to a well ornamented table. Crystallization which is sometimes used, is merely putting on, while the icing is moist, crushed rock candy or granulated sugar, white or colored (see " Colors for Frosting"). Special designs can be applied by letting the frosting dry, then marking out the design with white of egg or gum water; then sprinkle on the white or colored sugar or candy, and shake off all that does not adhere. Jelly can be used for piping in just the same manner as frosting. Warm it so that it will pass easily through the cone; beating it to a uniform consistency with a spoon often helps it, especially in cold weather. Butter or Lard can also be used in the same way. Have it soft enough to pass easily through the cone with gentle pressure, but not too soft. In hot weather it can be stiffened with a little flour, but do not get it too stiff. Ornamenting Other Articles — Piping is used for decorating many other things besides cakes, but the method is the same for all. For pastry or puddings the frosting made of white of egg and sugar is used, while butter, lard or jelly, are used for ham, tongue or 7'oast fowl. For cookies, snaps, jumbles, etc., a quick oven is the best. They are all best kept in a tin box. If they get moist by keeping, dry them out in the oven. For icing cookies, etc., see our article on "Frosting and Icing." Some people sprinkle cookies with sugar, after being rolled out, then cut them out, press a raisin in the center, and bake. For time to bake see " Loaf Cakes." ALMOND DROPS. 1 cup butter. 1 cup almonds, blanched. U cups sugar. Flour to roll and drop. 3 eggs. ANISE DROPS. 2 cups granulated sugar. 3 cups flour. 3 eggs. . 1 teaspoon anise seed. Beat the sugar and eggs well for i hour; then add the other ingredients; drop on buttered pans and bake in a moderate oven. The secret lies in beating rapidly and thoroughly. Each teaspoon is dropped separately so as to make separate cakes. GINGER DROPS. h cup butter. 2 eggs. 1 cup sugar. 2 teaspoons baking powder, 1 cup molasses. 1 teaspoon ground ginger. Beat all well together, adding flour tiil stiff enough to drop from the spoon in drops the size of an egg. Bake on tins in a moderate oven. GINGEK DROPS No. 2. 1 cup brown sugar. 1 teaspoon soda. i cup molasses. 2 teaspoons ginger. 2 eggs, well beaten. Flour to roll out.