Making Cakk. — Part II 1475 



water. Good results may not always be obtained, however, by this 

 method, for the addition of more water makes it necessary to prolong the 

 time of cooking the solution and that in turn means a continuation of the 

 action of any acid that may have been used and an increased production 

 of glucose. In most cases, however, only enough glucose has been pro- 

 duced in this way to effect the desired crystallization. 



SELECTED AND TESTED RECIPES FOR FROSTINGS AND FILLINGS 



Any kind of work is materially aided by the use of the proper kind of 

 tools for that work. Therefore, a list of the utensils that have been foimd 

 to be most suitable in making frostings and fillings for cake are given here. 



A smooth aluminum or granite-ware dish with a handle is the best 

 kind to use in cooking a sugar solution. A dish that is deep enough 

 to hold a candy thermometer is better than a broad, shallow dish, because, 

 during the last stages of boiling, the sirup may be \vatched more closely 

 and the changes in its concentration are not so rapid as in a shallow dish. 

 Besides the usual measuring cup, stirring spoon, round-bottomed bowl, 

 and dover egg beater, a double boiler, a spatula, a small brush with which 

 to wash down the sides of the pan, and a candy thermometer are useful. 

 The thermometer may be dispensed with, but its use saves much trouble 

 in testing the frosting. A copper-hooded candy thermometer that will 

 be found sufficiently accurate for household use may be purchased for 

 seventy-five cents. 



Boiled frosting 



In making boiled frosting, just as in making cake, it is possible to vary 

 the amounts of ingredients used in proportion to the time of cooking. 

 There are three ingredients essential to the making of any so-called boiled 

 frosting, water, sugar, and white of egg. Cream of tartar may be used 

 with good effect, for it gives the frosting a creamy consistenc}-, but if none 

 is at hand the same effect may be produced by substituting vinegar or 

 by increasing the amount of water and thus prolonging the time of cooking. 

 When the amount of white of egg used in a recipe is increased, the tem- 

 perature to which the sugar solution is cooked should be increased. The 

 following are three recipes for making boiled frosting. Any one of the 

 three methods given may be followed in using these recipes. 



Recipe I 



I cupful sugar -re teaspoonful cream of tartar 



^ cupful water White i egg 



This is the old standard recipe and it makes a rather dense, sweet 

 frosting. The sugar solution should be cooked to 238° F., the soft ball 

 stage. 



