them apart, the syrup forms a thread, it is at the second degree. This is the best stage for frozen fruits, sherbets, and preserves. If, a little later, when some syrup is taken up with a spoon and blown hard, it flies off in tiny bubbles, it is at the fourth degree, called the souffle. It takes about twenty minutes' boiling for this. The syrup is then used for biscuit glace and various kinds of creams. At this stage it also gives sherbets and fruits a much richer flavor than when used at the second degree. If, when a little syrup is taken up on the point of a stick or skewer, and dipped in cold water, it breaks off brittle, the sixth degree has been reached. This is the stage where it is used for icing fruit and cake, the dish being called fruit glace or gateau glace. The syrup must never be stirred, as this will cause it to grain. Great care must be taken that it does not boil after coming to the sixth degree, as it burns quickly after that point is reached. To Make and Use a Pastry Bag. Fold a piece of strong cotton cloth (perhaps a foot square) from two opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a " dunce's cap." Cut the cloth at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs meas- ures about three-fourths of an inch at the smallest opening ; that for lady-fingers is three-eighths of an inch, and that for meringues and kisses, half an inch. The tubes for decorat- ing with frosting are very small. Fill the bag with the mixture to be forced through, and gather the cloth together at the top with the left hand. Hold the point of the tube close to the pan on which the mixture is to be spread. Press the mixture out with the 396 MISS PARLOA'S NEW COOK BOOK. right hand. If the cakes are to be large use a good deal of pressure, but if to be small, very little will do. At first, it will be hard to get the shapes, but with a little practice it will seem comparatively easy. To Make Paper Cases. This is not difficult, if one will carefully study for a moment the diagram below and the directions following: Cut the paper on the dark lines — (there are eight). Crease on every dotted line. At each end turn the parts lettered A over that lettered B, so that the lines c rest on the line d, and one A overlaps the other. Fold the parts B up against the backs of the parts A. Fold inward those parts of the edges which are lightly shaded, and fold outward those which are heavily shaded. Stick the parts of the box together with the white of an egg mixed with a little flour. Remember that it is a box that is to be made, and after the first two steps it may be easy to guess how to complete the work. By tracing a copy of the diagram one obtains a good model one quarter of the size the case should be ; that is, HOW— 397 the square should be five inches on a side instead of two and one -half. After experimenting with this the shape may be varied to suit the taste. Stiff white paper should be used. Cases can be bought of restaurateurs. They are used for biscuit glace, biscuit souffle, and other dainties. To Lard.

AI-modernized reading of the original text

them apart, the syrup forms a thread, it is at the second degree. This is the best stage for frozen fruits, sherbets, and preserves. If, a little later, when some syrup is taken up with a spoon and blown hard, it flies off in tiny bubbles, it is at the fourth degree, called the souffle. It takes about twenty minutes' boiling for this. The syrup is then used for biscuit glace and various kinds of creams. At this stage it also gives sherbets and fruits a much richer flavor than when used at the second degree. If, when a little syrup is taken up on the point of a stick or skewer, and dipped in cold water, it breaks off brittle, the sixth degree has been reached. This is the stage where it is used for icing fruit and cake, the dish being called fruit glace or gateau glace. The syrup must never be stirred, as this will cause it to grain. Great care must be taken that it does not boil after coming to the sixth degree, as it burns quickly after that point is reached. To Make and Use a Pastry Bag. Fold a piece of strong cotton cloth (perhaps a foot square) from two opposite corners, so as to give it a triangular shape. On one side sew together the two edges, thus making a bag shaped like a " dunce's cap." Cut the cloth at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs measures about three-fourths of an inch at the smallest opening ; that for lady-fingers is three-eighths of an inch, and that for meringues and kisses, half an inch. The tubes for decorating with frosting are very small. Fill the bag with the mixture to be forced through, and gather the cloth together at the top with the left hand. Hold the point of the tube close to the pan on which the mixture is to be spread. Press the mixture out with the right hand. If the cakes are to be large use a good deal of pressure, but if to be small, very little will do. At first, it will be hard to get the shapes, but with a little practice it will seem comparatively easy. To Make Paper Cases. This is not difficult, if one will carefully study for a moment the diagram below and the directions following: Cut the paper on the dark lines — (there are eight). Crease on every dotted line. At each end turn the parts lettered A over that lettered B, so that the lines c rest on the line d, and one A overlaps the other. Fold the parts B up against the backs of the parts A. Fold inward those parts of the edges which are lightly shaded, and fold outward those which are heavily shaded. Stick the parts of the box together with the white of an egg mixed with a little flour. Remember that it is a box that is to be made, and after the first two steps it may be easy to guess how to complete the work. By tracing a copy of the diagram one obtains a good model one quarter of the size the case should be ; that is, the square should be five inches on a side instead of two and one -half. After experimenting with this the shape may be varied to suit the taste. Stiff white paper should be used. Cases can be bought of restaurateurs. They are used for biscuit glace, biscuit souffle, and other dainties. To Lard.

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