Page:The candy cook book (IA cu31924090146717).pdf/224

the beating. Then add another spoonful of syrup in the same way, and a third spoonful. Continue beating the eggs until the boiling syrup spins a long thread, remove from fire, and add syrup in a fine steady stream to the egg mixture, beating constantly.

Set the dish containing the frosting in a dish of boiling water; the upper pan should fit tightly over the pan of hot water in order that steam may not escape. Gently fold the mixture over and over until it is stiff enough to hold its shape. Remove from the water, and very gently and slowly fold the frosting over and over until it is cool. Cover with a piece of damp cheesecloth. Frosting may be used at once, or will keep until the next day. With a variety of tubes and colors, beautiful and artistic decorations may be made on candies and cakes.

A pastry bag of heavy drilling with a hole in the end through which can be inserted tin tubes with different kinds of openings, may be used for ornamental frosting, but sheets of linen foolscap paper, or strong thin typewriter paper, are quite as satisfactory. Cut the paper diagonally across, making two pieces measuring 8 × 11 × 14 inches. Shape the tube by taking one corner of the paper