COOKING.

Hauraki Plains Gazette, Volume XXXX, Issue 5379, 25 January 1929, Page 4

COOKING.

THE ICING OF CAKES. After the; c,akes are made, the question arises as to what frosting, to give variety and distinction to your cooking. Here are; a few tried recipes that may prove useful:— AN ICING THAT WILL LAST. Two and a-half cups sugar, 5 tablespoons corn syrup (or glucose), a pinch of salt, half c,up of water, two egg whites, 1% teaspoons of vanilla. Cook together sugar, syrup, salt, and water and bring to 242 F., stirring ohly until sugar is, dissolved and boil" in g started-. Wh-epi the thermometer registers 238 F., beat egg white until stiff, but not dry. When .the liquid is about 242 F. pour into egg, beating continuously (a wire whisk is best). Stir, in the flavouring, and beat until the right consistency for s ! pr i qading. For a chocolate frost 3oz of cooking chocolate could be; added to the syrup to be boiled. This frosting if placed in an airtight jar, will keep almost indefinitely. SEA FOAM FROST. Two and a-half cups of brown sugar, 2 egg whites, cup water, pinch salt, and vanilla to flavour. Boil sugar, water, and salt, stirring occasionally until temperature reaches 252 F. Lift from heat. Whisk up egg whites; pour on, syrup, add flavouring, and beat until of the require consistency. MOCHA SEA FOAM. As plain is prepared, using 2/2 vanilla and 1 % cup strong coffee (3 oz. to c,up of water instead of water in previous recipe).