Page:The Boston cooking-school cook book.djvu/608

530 BOSTON COOKING-SCHOOL COOK BOOK pan, heat to boiling-point, and boil without stirring thir- teen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.

Make same as Milk Frosting, adding one and one-half squares melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoon cinnamon.

114 cups sugar 1g cup butter 24 cup grated maple sugar 26 cup cream Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.

114 cups brown sugar 1 teaspoon vanilla 14 cup water iy cup English walnut '1¥ cup white sugar meats, broken in pieces Whites 2 eggs

Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, end cook over range, stirring constantly, until mixture becomes gran-_ ular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.

114 cups brown sugar | 34 cup thin cream 1g tablespoon butter.

Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to spread.