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Classic
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page 93
CONFECTIONERY.
Dissolve four pounds white sugar in one quart water; place this in a porcelain
kettle over a slow fire for half an hour, pour into it a small quantity of
gelatine and gum-arabic dissolved together; all the impurities which rise to the
surface skim off at once.
Instead of gelatine and gum-arabic, the white of an egg may be used as a
substitute with good results. To make the clarifying process still more perfect,
strain through a flannel bag. To make rock-candy, boil this syrup a few moments,
allow to cool, and crystallization takes place on the sides of the vessel.
To make other candies bring the syrup very carefully to such a degree of heat
that the "threads," which drop from the spoon when raised into the colder air,
will snap like glass. When this stage is reached, add a tea-spoon of vinegar or
cream tartar to prevent "graining," and pour into pans as directed in the
recipes which follow.
To make round stick candies, pull, and roll into shape with well-floured hands
as soon as cool enough to be handled. In pulling candy, some grease the hands,
others flour them slightly. Colored candies are often injurious, and sometimes
even poisonous, and should be avoided.
In baking macaroons and kisses use washed butter for greasing the tins, as lard
or salt butter gives an unpleasant taste. After buttering, sprinkling lightly
with flour and then shaking it off, is an excellent way to prepare the pan. When
powdered almonds are to be used, they should be thoroughly dried in an open oven
after blanching, and they will pulverize more easily.
ALMOND MACAROONS.
Pour boiling water on half a pound almonds, take skins off and throw into cold
water for a few moments, then take out and pound
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Classic
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