ow
fire, stir until lukewarm and use at once.

936. +Cold Sugar Glaze.+-- Mix 1 cup sifted powdered sugar with 2
tablespoonfuls cold water and add 1 teaspoonful lemon or vanilla
extract; spread glaze over the cake and set it for 1 or 2 minutes in
a cool oven to obtain a glaze; then remove and set in a dry place
which is free from dust to dry. NOTE.--Instead of water any kind of
fruit juice syrup, wine, rum or Cognac may be used. If lemon juice
is used take 1/2 water, 1/2 juice and a little grated rind. For orange
use a little rum and 2 tablespoonfuls orange juice. For coffee use
instead of water 2 spoonfuls strong coffee. For chocolate stir in 2
tablespoonfuls grated chocolate or cocoa the same way, or melt the
chocolate in the oven and then add it to the sugar.

937. +Boiled Chocolate Glaze.+-- Place a small saucepan with 1/2 pound
sugar, 1/2 pound grated chocolate and 1/2 pint water over the fire and
stir and boil till it forms a thread between 2 fingers; remove from
fire and stir until a thin skin forms on top of glaze; then use it
at once; spread it evenly all over the cake and set for a few
minutes in a cool oven. If the glaze should become too cold before
it is all used return it to the fire and repeat again. The glaze
when done should shine like a mirror.

938. +Transparent Glaze.+-- Boil 1 cup sugar with 3/4 cup water until
it forms a thread between 2 fingers; remove it from fire, stir for a
few minutes and then quickly use; dip small pieces of cake into the
glaze, pour over large pieces and spread it apart; let it dry in an
airy room which is free from dust.

939. +Rose Glaze.+-- Boil 1 cup sugar with 1/2 cup water till it forms
a thread between 2 fingers; remove at once and add 2 tablespoonfuls
rose water and a little prepared cochineal, to color it to a
delicate pink; stir for a minute and then pour it over the cake.
Small cakes may be dipped into the glaze and set in a dry place
which is free from dust to dry.

940. +Spinning Sugar.+-- Put 3/4 pound loaf sugar in a small copper
kettle, add sufficient cold water to half cover the sugar and stir
until it is melted; then place the kettle over a strong fire and
boil the sugar to a crack (the 6th grade); add a few drops vinegar,
remove the kettle, dip it for a few minutes into cold water and let
it cool off a little; if the sugar is spun when too hot the threads
will be too thin and lumps will form; then place the kettle in a pan
of hot water, or on the si