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Classic
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page 97
off the scum as it rises, testing by raising with a spoon, and when the
"threads" will snap like glass pour into a tin pan, and when nearly cold mark in
narrow strips with a knife. Before pouring into the pans, chopped cocoa-nut,
almonds, hickory-nuts, or Brazil-nuts cut in slices, may be stirred into
it.--Mrs. V. K. W.
MERINGUES.
One pound granulated sugar, whites of nine eggs. Whip eggs until dish can be
inverted without their falling off, and then simply add the sugar, incorporating
it thoroughly, but stirring as little as possible. Prepare boards three-fourths
of an inch thick, to fit oven, and cover them with strips of heavy brown paper
about two and a half inches wide; on these drop the mixture from the end of a
dessert-spoon (or use the meringue-bag described in recipe for lady's fingers),
giving the meringue the form of an egg, and dropping them about two inches apart
on the paper, and bake till a light brown. Take up each strip of paper by the
two ends, turn it gently on the table, and with a small spoon take out the soft
part of each meringue, strew over them some sifted sugar, and return to oven
bottom side up to brown. These shells may be kept for weeks. When wanted for
table, fill with whipped cream, place two of them together so as to inclose the
cream, and serve. To vary their appearance, finely-chopped almonds or currants
may be strewn over them before the sugar is sprinkled over, and they may be
garnished with any bright-colored preserve. Great expedition is necessary in
making them, as, if the meringues are not put into the oven as soon as the sugar
and eggs are mixed, the former melts, and the mixture runs on the paper instead
of keeping its egg-shape. The sweeter the meringues are made the crisper will
they be, but if there is not sufficient sugar added they will most likely be
tough. If damp weather should cause the shells to soften, place them again in
the oven to dry.--Miss Sarah Gill, Columbus.
MOLASSES CANDY.
Take equal quantities brown sugar and Orleans molasses, (or all molasses may be
used), and one table-spoon sharp vinegar, and when it begins to boil skim well
and strain, return to the kettle and continue boiling until it becomes brittle
if dipped in cold water,
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