1478 The Cornell Reading-Courses 



has been spread on a cake, it will form a thin crust on top and will keep 

 moist and soft underneath for several days. This method makes a frosting 

 known as twice-cooked frosting. 



Twice-cooked frosting may be varied by allowing a thin layer of melted 

 sweet chocolate to flow over the top of the frosting after it has been spread 

 on the cake and a thin crust has formed on the top. The cake should 

 then be cut with a thin-bladed knife that has been wet in boiling water. 

 Twice-cooked frosting may be made from brown sugar or maple sugar as 

 well as from white sugar and when these sugars are used the sirup should 

 be cooked to a slightly higher temperature. 



Other variations of boiled frosting may be made in the following ways: 



1. Brown sugar may be substituted for white sugar. When brown 

 sugar is used, the sirup must be boiled to a higher temperature (240° F.) 

 before the mixture will reach the soft ball stage. 



2 . Use I cupful of dark-colored strained honey and f cupful of granulated 

 sugar, or use | cupful light-colored strained honey and | cupful granulated 

 sugar. Add 3 tablespoonfuls of water and boil the mixture until it reaches 

 the soft ball stage (240° F.), or until it begins to form threads when some 

 of it is dropped from the tines of a fork. Add the sirup to the white of 

 egg in the manner described in method I. This frosting stiffens but 

 does not grain, and should be spread on the cake immediately before 

 using. 



3. Freshly grated coconut may be liberally sprinkled on the top of a 

 cake immediately after the frosting has been spread on it. 



4. Chocolate frosting may be made by recipe I for boiled frosting 

 by adding 2 squares (2 ounces) of chocolate to the sugar and water mixture 

 before it has been cooked. The directions given under method I may 

 be followed. Another method is to add melted chocolate to the white 

 frosting after it has been beaten and is stiff enough to spread. The 

 amount of chocolate may be varied to suit the individual taste. 



5. One half cupful of chopped nuts, figs, raisins, dates, or any com- 

 bination of nuts and these fruits, may be added to the frosting just before 

 spreading it on cake. 



In frosting a layer cake, it has been found helpful to pin a strip of glazed 

 paper about an inch higher than the cake around it. This will serve as 

 a retainer when the frosting is poured on the cake. After the frosting 

 has set, remove the strip of paper, using a thin-bladed knife that has been 

 wet in hot water. 



