. The pride of the household; the bakers' complete management . rely run,and pour it on the cake over the first coat, then place it inthe oven, the same as before, and remove it when dry. Copyright, 1900, by M. A. & K. M. Heinzer. 158 How to Prepare Cooked Chocolate Icing. I pound of pulverized sugar.^ pound of Bakers teaspoonfuls of water. Dissolve the chocolate over a fire, then add in the waterand sugar and let it boil over a slow fire, and stir it with aspoon until it becomes stringy. This icing must be used while hot. It can be used for layer cake, chocolate eclairs, layerspic
. The pride of the household; the bakers' complete management . rely run,and pour it on the cake over the first coat, then place it inthe oven, the same as before, and remove it when dry. Copyright, 1900, by M. A. & K. M. Heinzer. 158 How to Prepare Cooked Chocolate Icing. I pound of pulverized sugar.^ pound of Bakers teaspoonfuls of water. Dissolve the chocolate over a fire, then add in the waterand sugar and let it boil over a slow fire, and stir it with aspoon until it becomes stringy. This icing must be used while hot. It can be used for layer cake, chocolate eclairs, layerspice cake, etc. Copyright, 1900, by M. A. & K. M. Heinzer. How to Prepare Boiled Chocolate Icing. Sieve pulverized sugar to suit the quantity and place itinto a bowl, then add enough boiling water to it so it willmerely run. Dissolve the cocoa or Bakers chocolate overa fire and mix it in the icing to suit the color. This icing can be used for decorating layer cake, choco-late eclairs, spice mufihns, etc. Copyright, 1900, by M. A. & K. M. Heinzer. 159. Copyright, 1900, by M. A. & K. M. Heinzer. TEA BISCUITS. 160 Tea Biscuits. 7 cups of | cug of cups of milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream teaspoonful of salt. HOW TO MIX. Rub flour, lard and cream tartar together so the lardcannot be seen, dissolve the soda in the milk and add it tothe mixture and mix thoroug-hly. Place the mixture on atable and roll it one-half inch thick with a rolling-pin, thencut themi out with a small, round cutter and place themclose together on a greased pan and wash them over thelop, before and after baked, with milk. Bake in a hot oven. This will make 30 biscuits. These will bake in 15 minutes. Copyright, 1900, by M. A. & K. M. Heinzer. i6i Lemon Cream Custard for Pies. 1 pint of milk. 2 eggs. I lemon. -| cup of sugar. i cup of flour. HOW TO MIX. Grate the outside of the lemon into^ a two-quart sauce-pan, then squeeze the juice into it and add in the sugar,eggs and flo
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