Making Cake. — Part II 1477 



spread on the cake and remain in place. If the mixture does not thicken 

 properly it may be cooked again by method III, twice-cooked frosting. 



Method 11 



Melt the sugar in the water, add the cream of tartar, and boil the mixture, 

 following carefully the directions given luider method I for making boiled 

 frosting. As soon as the sirup boils, begin to add it slowly, a tablespoon- 

 ful at a time, to the stiffly beaten white of egg, beating vigorously after 

 the addition of each tablespoonful of sirup. Continue to add the sirup 

 in this manner until about half of it has been used, and the white of egg 

 is very light and frothy. Cook the remainder of the sirup to the hard 

 ball stage (246° F.). Wash down the sides of the pan with a brush when- 

 ever it becomes necessary. Add this sirup gradually to the mixture of 

 eggs and sirup already made, beating continually with a dover egg beater 

 until the frosting is stiff enough to spread on the cake and remain in place. 

 If the frosting proves to be too thin, put it in a double boiler, stir constantly, 

 and cook the mixture until it rises. This indicates that the white of 

 egg is cooked, and it should be removed from the fire at once. After 

 the frosting has cooled, it should be thick enough to spread and should 

 have the proper consistency. 



Method III 



Melt the sugar in the water and boil the mixture without stirring until 

 it reaches the hard ball stage (246° F.), or until the sirup when dropped 

 from a spoon will form a long thread with short threads branching from the 

 main one. Remove the sirup carefully from the fire and allow it to cool 

 while the whites of the eggs are being beaten until they are stiff and dry. 

 They should be beaten in the upper part of the double boiler, as this will 

 save utensils, materials, and time. Pour the sirup slowly over the beaten 

 whites of the eggs, beating the mixture as long as possible with a dover egg 

 beater and after that with a spoon, imtil the mixture is light and stiff. Set 

 the dish containing the frosting over hot water and allow the mixture to 

 cook. Beat the mixture constantly until it is light and fluft"y , rises slightly in 

 the pan, and as it is stirred begins to give a slight scraping sound against 

 the sides of the dish. This scraping sound may be learned only through 

 experience, but it is easily detected. Remove the dish of frosting at once 

 from the hot water. If the frosting is cooked too long over the hot water 

 it will be granular. The frosting will probably be stiff enough to spread 

 at once, if it is not, stir it until it has reached the proper consistency. 

 This frosting may be piled on a cake to any desired thickness, or it may be 

 used in a tube to make ornamental frosting. When it is properly made 

 this frosting will be very light, fine grained, soft, and springy. After it 



