Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/108

104 enough water to boil them in. Now add sugar, allowing five pounds for each two quarts of water.

Set on fire and cook to a thread or until a little between your fingers or between two sticks will just barely string out an inch and a half or so. Kemove from fire and grain the syrup on side of kettle until cloudy, then fish fruit out with a fork and lay on sieve to dry.

ICING FOR DECORATING.

Take the whites of three eggs, place in a bowl and with a fork whip until thin or until well mixed. Run powdered sugar through a fine sieve two or three times and place about one-half pound with the eggs and mix good. Add a pinch of cream of tartar and about one drop of blue color. Add powdered *sugar until the mixture is very stiff. Beating has a great deal to do with getting a nice icing.

Procure different styles of tubes and paper from your supply-house.

Cut the paper in triangle shape about ten inches on one straight side and eighteen inches on the angled side. Take hold of the paper by the two outside points and roll into a cornucopia, folding the outside point inside to make it hold firm. Cut the point from the cornucopia and drop the tube inside. Fill with icing of any color and by holding in the hand and pressing, the icing will come out and can be run into any desired design.

Practice is the only thing that will make a good decorator.