PURITY COOK BOOK

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128 Broiled Frosting

Combine
14, cup soft butter or margarine
14 cup lightly-packed brown sugar
3 tablespoons evaporated milk or
cream
14 cup coconut or coarsely chopped
nuts

Spread over top of warm 8” or 9” square cake.

Placing 6” from the heat, broil for 2 or 3 min-
utes or until the topping bubbles and browns.

VARIATION:

(a) Peanut Butter Broiled Frosting

Prepare as above, adding 14 cup peanut butter
and using | cup coarsely chopped peanuts for
the nuts.

129 Praline Frosting

Combine
14 cup lightly-packed brown sugar
2 tablespoons Pre-Sifted PURITY
All-Purpose Flour
14, teaspoon salt
Add
14 cup melted butter or margarine
1 tablespoon water
14 cup chopped walnuts or pecans
Blend thoroughly.
Spread over top of warm 8” or 9” square cake.

Place 6” below broiler and broil for 2 to 3 min-
utes or until the topping bubbles and browns.

130 Fondant Frosting
(For Petits Fours)

Soften

1 teaspoon unflavoured gelatine
in

1 teaspoon cold water

Set aside.

Combine in top of double boiler
14 cup sugar
14, cup cold water
1 tablespoon corn syrup

Place over direct heat and bring to a full rolling
boil, stirring to dissolve the sugar.

Remove from heat and stir in softened gela-
tine. Cool to 120° without stirring. (The bot-
tom of the saucepan will feel warm.)

Stir in
314 cups sifted icing sugar
1 unbeaten egg white
2 tablespoons shortening
1 teaspoon vanilla
Tint with food colouring, if desired.
Slowly pour the frosting over small pieces of
cake placed on a rack. Return any “drippings”
to the saucepan and heat over boiling water
until again of pouring consistency.
Yield: Frosts about 24% dozen petits fours.

131 Chocolate Glaze
Melt

1 square unsweetened chocolate

1 tablespoon butter or margarine
Add

34, cup sifted icing sugar

Gradually blend in

2 tablespoons hot milk
Spread the warm glaze over éclairs, cream
puffs, etc. Allow them to stand until the glaze
becomes firm.

Yield: Sufficient glaze for 12 éclairs.

132 Whipped Cream

Using a rotary beater or electric mixer, beat
chilled whipping cream (at least 30% butter-
fat) until it just moulds. For best results, use a
small deep bowl.

To sweeten, allow about 3 tablespoons sugar

for 1% pint of cream. Once the cream thickens,

gradually beat in the sugar until the cream

just holds its shape. Flavour to taste with a

few drops vanilla or almond extract.

Yield: Cream doubles in volume when whip-

ped, thus one-half pint provides about eight

l4 cup servings.

NOTES: 1. In hot weather, chill the bowl and
beaters before whipping the chilled
cream.

2. When a recipe calls for whipped
cream, beaten stiff, measure the
cream before whipping it.

VARIATION:

(a) Whipped Chocolate Cream

Beat 14 pint whipping cream until it just
moulds, as above. Sift together 14 cup cocoa
and 14 cup sugar. Gradually beat into the
cream until it just holds its shape. Fold in 4
teaspoon vanilla.

56 Use Pre-Sifted Purity Flour for all your baking needs

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