|
Classic
Cook Books
< last page | next page >
page 224
Peppermint Drops.
Pound and sift four ounces of double-refined sugar, beat it with the whites of
two eggs till perfectly smooth; then add sixty drops of oil of peppermint, beat
it well, and drop on white paper, and dry at a distance from the fire.
Ratafia Drops.
Blanch and beat in a mortar four ounces of bitter, and two ounces of sweet
almonds, with a little of a pound of sugar sifted, and add the remainder of the
sugar, and the whites of two eggs, making a paste; of which put little bails,
the size of a nutmeg, on wafer-paper, and bake gently on tin-plates.
Raspberry Cakes.
Pick out any bad raspberries that are among the fruit, weigh and boil what
quantity you please, and when mashed, and the liquor is wasted, put to it sugar
the weight of the fruit you first put into the pan, mix it well off the fire
until perfectly dissolved, then put it on china-plates, and dry it in the sun.
As soon as the top part dries, cut with the cover of a canister into small
cakes, turn them on fresh plates, and, when dry, put them in boxes with layers
of paper.
TO PRESERVE FRUITS FOR WINTER USE.
Observations on Sweetmeats.
Sweetmeats should be kept carefully from the air, and in a very dry place.
Unless they have a very small proportion of sugar, a warm one does not hurt; but
when not properly boiled, that is, long enough, but not quick, heat makes them
ferment; and damp causes them to grow mouldy. They should be looked at two or
three times in the first two months, that they may be gently boiled again, if
not likely to keep.
It is necessary to observe, that the boiling of sugar more or less, constitutes
the chief art of the confectioner; and those who are not practised in this
knowledge, and only preserve in a plain way for family use, are not aware that,
in two or three minutes, a syrup over the fire will pass from one gradation to
another, called by the confectioners degrees of boiling, of which there are six,
and
< last page | next page >
Classic
Cook Books
|
