The Boston Cooking School magazine of culinary science and domestic economics . ner—beating constantly,meanwhile. When all the syrup hasbeen beaten in and the frosting is quitecool, beat in one teaspoonful of lemonjuice. When cold the frosting will holdits shape perfectly, and flow smoothlyand freely through a tube. The cakeshown in the illustration was decoratedwith a leaf-tube. The frosting was tinteddelicately, but not evenly, with a littlerose-leaf color paste and was put on tosimulate roses and a bow knot. Thetop is finished with a cupid — bought ata confectioners, the base surroundedwith
The Boston Cooking School magazine of culinary science and domestic economics . ner—beating constantly,meanwhile. When all the syrup hasbeen beaten in and the frosting is quitecool, beat in one teaspoonful of lemonjuice. When cold the frosting will holdits shape perfectly, and flow smoothlyand freely through a tube. The cakeshown in the illustration was decoratedwith a leaf-tube. The frosting was tinteddelicately, but not evenly, with a littlerose-leaf color paste and was put on tosimulate roses and a bow knot. Thetop is finished with a cupid — bought ata confectioners, the base surroundedwith white asteroids. If the frostingcan not be used at once, cover the topof the bowl with a damp cloth. Thisfrosting works well. Puff Paste Weigh out half a pound (one cup) ofbutter and half a pound (two cups) ofpastry flour. Put two tablespoonfuls ofthe flour into a dredger for use whenrolling the paste. Add one-fourth ateaspoonful of salt to the rest of theflour. Rinse an earthen bowl and awooden spoon, or the hands, in hot water,then in cold, letting cold water, changed. BRIDES CAKE SEASONABLE RECIPES 29: once or twice, stand in the bowl sometime, or until the bowl is chilled. Thenrefill the bowl with cold water, and init work the butter, with the hand orspoon, until it is pliable and waxythroughout. Then pat it into a thinrectangular cake. Take off about two tablespoonfuls ofthe butter, and set the rest aside in acool place until ready to use. With the tips of the fingers or a knifework the two tablespoonfuls of butterinto the flour and salt. Then graduallyadd cold water, and mix the whole to apaste. About three-fourths a cup ofwater will be needed. The paste shouldbe of such a consistency that it does notstick when kneaded. Dredge a magic cover (used on boardand pin) lightly with flour and work itin thoroughly. Then knead the littleball of dough until it is elastic. Coverit with the mixing-bowl, and let restfive minutes. Then pat it with therolling-pin and roll into a re
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
