The Barre daily times. (Barre, Vt.) 1897-1959, 1911-12-30

make cake economically the frosting
adds richness and flavor.
The uncooked frostings are especially
economical in that they save time and
labor. and, furthermore, the flavoring is
entirely preserved and not wasted as it
may be when Incorporated in the cake,
subject to long cooking in the oven.
After a cake is baked and allowed
to cool slightly, the question Of FROST
ing arises. When the cake is nearly
cooked or while it is cooling, this frost
ing should be made, and if the cake is
TO be served at once, the element of time
enters largely into the choice namely,
what frosting is best in terms OF time
But paramount, and not to be sacrificed
even to time, is the choice OF navoring
that viii complement and complete the
cake.
The utensils for making frosting are
very simple, all OF them tending toward
the production of a smooth substance; u
fine sieve for sitting the sugar, spat-
ula preferably wooden) for mixing, and
round -bottomed bowl A steel spatula
or ordinary knife is all that is necessary
for spreading a simple frosting, but for
ornament and design pastry bag is
necessary. These can be bought with
six to twelve tubes capable OF making
as many designs. The bag itself can b.
made Mt home of duck or other stout,
elosely-woven material,
The material for frosting should be of
the very best. Granulated sugar is used
for cooked frosting, but confectioner's
xxx sugar in all uncooked frostings.
1t is very much finer than ordinary pow
dered sugar, and consequently makes a
smoother frosting Powdered sugar can,
Of course, he used, but it does not make
perfect frosting If this be used, it is
advisable TO sift it through fine sieve
three or four times.
In making an ordinary mc0oked frost
ing, put the amount Of egg called for in
the recipe into a bowl and add tea =
spoonful of water for each egg This
makes a better mixture Stir into the
unbeaten egg very slowly the required
amount of sugar; in general, one cupful
to one egg. This process must be done
slowly and carefully, because in different
temperatures and different conditions o.
the atmosphere, sugar viii absorb differ.
ent amounts of liquor. BE on the look
out for this, 50 that adherence to the
recipe will not cause waste OF material
Very often, even in the case OF mixing
-four, as well as sugar, the atmospheric
condition plays cranks with set rules.
Stir in the sugar until the mixture
is thin enough to spread on the cool cake
but thick enough not to run Then put
in the flavoring, which is often given
character by the addition Of few drops
OF lemon juice In white frosting some.
times a few drops of lemon Juice makes
q better white. BE very careful in stir
ring not to let portions of the mixture
harden on the sides Of the bowl. but
serape down Immediately with the spat
ula, as this viii prevent humps.
The foregoing applies in full to any
uncooked frosting with eggs and xxx
sugar, as, for example in the following
varieties Of frostings: Beaten white OF
egg and flavoring, unbeaten white of
egg and hayoring (so-called confection-
er's frostingl, beaten yolks and flavoring
yellow frostingl, and unbeaten white
of egg and equal amounts Of water and
flayoring.
Knocked frostings without egg re-
quire the same management, except that
liquids such as cream, milk, water or
fruit juices are substituted for the egg
as in frosting with egg already noted.
Dorothy Dexter.