1476 The Cornell Reading-Courses 



Recipe 11 



I cupful sugar h teaspoonful cream of tartar 



I cupful water Whites of 2 eggs 



This recipe makes a flufify frosting. The sugar solution should be 

 cooked to a temperature of 244° F., the beginning of the hard ball stage, 

 because of the increased amount of white of egg used. 



Recipe III 



I cupful sugar iV teaspoonful cream of tartar 



I cupfid water ^ cupfiil white of egg 



This recipe for boiled frosting is the best one to use because it calls 

 for the careful measurement of all ingredients, including the white of egg. 

 Eggs vary in size and when they are used in making frosting this varia- 

 tion may make the difference of success or failure of the frosting. By 

 measuring, all inaccuracy can be avoided. This recipe will make enough 

 frosting for the top of a cake about nine inches in diameter. The amount 

 of frosting desired may be easily increased or diminished by taking the 

 amount of sugar as a basis. Use one half as much water as sugar, one 

 sixteenth of a teaspoonful of cream of tartar to a cupful of sugar, one 

 sixth as much white of egg as sugar. 



Any one of the three following methods of making boiled frosting may 

 be used with any one of the three recipes already given. 



Method I 



Dissolve the sugar and cream of tartar in the water. If one egg is to 

 be used, let the sugar mixture boil until it reaches the soft ball stage 

 (238° F.), or until it forms threads when some of it is dropped from the 

 tines of a fork. If two eggs are to be used, boil the sugar mixture until 

 it reaches a higher temperature, about 244° F., the hard ball stage. 

 Do not move the dish or stir the sirup during this period of cooking. 

 Cover the pan during the first few minutes that the sugar solution is 

 boiling, so that steam may collect on the sides of the pan. This will 

 help to prevent the formation of large crystals that would cause the 

 sirup to crystallize in coarse grains and that would spoil the texture 

 of the frosting. After removing the cover of -the pan, insert the candy 

 thermometer and wash from the sides of the pan any cr\'stals that 

 may form, using a brush or cloth that has been wet with cold water. 

 When the sirup is cooked, pour it slowly on the beaten white of the 

 egg, using the dover egg beater and beating continually while pouring. 

 Continue beating until the frosting is cooled and is stiff enough to 



