The Boston cooking-school cook book

becomes granular 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. Opera Caramel Frosting 1½ cups brown sugar ¾ cup thin cream ½ 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. Chocolate Fudge Frosting 1½ tablespoons butter ⅓ cup unsweetened powdered cocoa 1¼ cups confectioners’ sugar Few grains salt ¼ cup milk ½ teaspoon vanilla Melt butter, add cocoa, sugar, salt, and milk. Heat to boiling-point, and boil about eight minutes. Remove from fire and beat until creamy. Add vanilla and pour over cake. Mocha Frosting ⅓ cup butter 1½ cups confectioners’ sugar 1 tablespoon breakfast cocoa Coffee infusion Cream butter, and add sugar gradually, continuing the beating; then add cocoa and coffee infusion, drop by drop, until of right consistency to spread or force through a pastry bag and tube. Fondant Icing The mixture in which small cakes are dipped for icing is fondant, the recipe for which may be found in chapter on Confections. Cakes for dipping must first be glazed. =To Glaze Cakes.= Beat white of one egg slightly, and add one tablespoon powdered sugar. Apply with a brush to top and sides of cakes. After glazing, cakes should stand over night before dipping. =To Dip Cakes.= Melt fondant over hot water, and color and flavor as desired. Stir, to prevent crust from forming on top. Take cake to be dipped on a three-tined fork and lower in fondant three-fourths the depth of cake. Remove from fondant, invert, and slip from fork to a board. Decorate with ornamental frosting and nut meat, candied cherries, angelica, or candied violets. For small ornamented cakes, pound cake mixture is baked a little more than one inch thick in shallow pans, and when cool cut in squares, diamonds, triangles, circles, crescents, etc. Marshmallow