Take equal parts of grated chocolate and powdered
sugar. Melt .the chocolate over the steam of a tea-kettle,
placing it for this purpose in an earthenware bowl set in
552 THE PATTERN COOK-BOOK.
the top of the kettle. When the chocolate is meUed, add
the sugar and a tea-spoonful of vanilla. Stir until
nearly cool, and use.
BOILED FROSTING.
This frosting is convenient to make when there is no
powdered sugar at hand. The following will make an
ample allowance for one cake :
One cupful of granulated sugar.
One-quarter cupful of boiling water.
One-quarter tea-spoonful of cream of tartar.
One egg (white).
One-half tea-spoonful of vanilla✪ Boiled Frosting.
Place the sugar, water and cream of tartar in a small
sauce-pan set in another containing boiling water, and
boil for six minutes. Do not stir the sugar at all, or
it will granulate. Beat the ^g%^ stiff, and gradually add to
it the boiling syrup, pouring the latter in a thin stream on
the ^gg^ and stirring rapidly. Beat for five minutes after
the last has been added, and flavor to taste.
SOFT FROSTING WITHOUT EGG.
Twelve table-spoonfuls of sugar.
Eight table-spoonfuls of milk.
Boil these together for five minutes in a saucepan set
in another containing boiling water. Remove from the
fire, and stir very vigorously until cooled. The frosting is
then ready for use.
FROSTING WITH CONFECTIONERS' SUGAR.
This sugar makes very fine frosting and does not
CAKE. 553
require the use of an egg in the making. By confection-
ers' sugar, however, is not meant the ordinary powdered
sugar, although both are about the same price.
For a Plai7i Frosting. — Add to four table-spoonfuls of
the sugar a scanty table-spoonful of water or milk, stir
well, and use. Add a little more sugar, if the frosting is
not thick enough.
For a Chocolate Frosting. — Make the plain frosting, and
add to it half a square of chocolate, which has first
been put in a cup and set over steam to melt, being used
when thoroughly melted.
FROSTING WITH GELATINE.
One-half table-spoonful of gelatine.
One-half table-spoonful of cold water.
One table-spoonful of boiling water.
Pulverized sugar.
Lemon extract to flavor✪ Gelatine Frosting.
Place the gelatine and cold water in a bowl, cover, and
let the gelatine soak half an hour ; then add the boiling
water, stir until the gelatine is dissolved, and strain it
through a fine wire strainer. Add sugar to thicken, and
a tea-spoonful of the extract. Frost when the cake is
perfectly cold.
BEVERAGES.
" If the kettle boiling be
Seven minutes makes the tea."
" Hunger is the best seasoning for meat, and thirst for drink."
TEA.
Tea is the dried leaves of the tea-plant ; these are
picked in May and June of each year, the plants usually
surviving four or five seasons. The tea-leaf contains a
larger amount of nutritive matter than any plant used for
human food, although but a small portion of this nourish-
ment is extracted by our common method of making tea.
By that method, which, of course, aims to produce a bev-
erage only, we use such a comparatively small quantity
of tea that the amount of nutriment obtained is very
little, the chief value of the drink being the sense of
warmth and comfort that it diffuses through the sys-
tem.
Page 240 · 2 recipe records on this page
Presented as published in 1890. 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
Take equal parts of grated chocolate and powdered sugar. Melt the chocolate over the steam of a tea-kettle, placing it for this purpose in an earthenware bowl set in
the top of the kettle. When the chocolate is melted, add the sugar and a tea-spoonful of vanilla. Stir until nearly cool, and use.
BOILED FROSTING.
This frosting is convenient to make when there is no powdered sugar at hand. The following will make an ample allowance for one cake :
One cupful of granulated sugar. One-quarter cupful of boiling water. One-quarter tea-spoonful of cream of tartar. One egg (white). One-half tea-spoonful of vanilla.
Place the sugar, water and cream of tartar in a small sauce-pan set in another containing boiling water, and boil for six minutes. Do not stir the sugar at all, or it will granulate. Beat the egg stiff, and gradually add to it the boiling syrup, pouring the latter in a thin stream on the egg and stirring rapidly. Beat for five minutes after the last has been added, and flavor to taste.
SOFT FROSTING WITHOUT EGG.
Twelve table-spoonfuls of sugar. Eight table-spoonfuls of milk.
Boil these together for five minutes in a saucepan set in another containing boiling water. Remove from the fire, and stir very vigorously until cooled. The frosting is then ready for use.
FROSTING WITH CONFECTIONERS' SUGAR.
This sugar makes very fine frosting and does not
require the use of an egg in the making. By confectioners' sugar, however, is not meant the ordinary powdered sugar, although both are about the same price.
For a Plain Frosting. — Add to four table-spoonfuls of the sugar a scanty table-spoonful of water or milk, stir well, and use. Add a little more sugar, if the frosting is not thick enough.
For a Chocolate Frosting. — Make the plain frosting, and add to it half a square of chocolate, which has first been put in a cup and set over steam to melt, being used when thoroughly melted.
FROSTING WITH GELATINE.
One-half table-spoonful of gelatine. One-half table-spoonful of cold water. One table-spoonful of boiling water. Pulverized sugar. Lemon extract to flavor.
Place the gelatine and cold water in a bowl, cover, and let the gelatine soak half an hour ; then add the boiling water, stir until the gelatine is dissolved, and strain it through a fine wire strainer. Add sugar to thicken, and a tea-spoonful of the extract. Frost when the cake is perfectly cold.
" If the kettle boiling be Seven minutes makes the tea."
" Hunger is the best seasoning for meat, and thirst for drink."
TEA.
Tea is the dried leaves of the tea-plant ; these are picked in May and June of each year, the plants usually surviving four or five seasons. The tea-leaf contains a larger amount of nutritive matter than any plant used for human food, although but a small portion of this nourishment is extracted by our common method of making tea. By that method, which, of course, aims to produce a beverage only, we use such a comparatively small quantity of tea that the amount of nutriment obtained is very little, the chief value of the drink being the sense of warmth and comfort that it diffuses through the system.
Records on this page
Boiled FrostingGelatine Frosting