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Classic
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page 235
DIMPLES
Beat the whites of three eggs very stiff, add gradually three quarters of a
pound of sugar, and beat till it is well mixed. Blanch almonds, and cut them
into pieces--as small as peas, and stir them into the egg and sugar--three
quarters of a pound of almonds for three eggs. Drop the mixture in spots as
large as a half penny on white paper upon a tin, and bake in a cool oven.
DELICATE RUSKS FOR CONVALESCENTS
Half a pint of new milk, and one cup of hop yeast; add flour to make a batter,
and set the sponge at night. In the morning add half a pint of milk, one cup of
sugar, one of butter, one egg, one nutmeg, and flour to make it sufficiently
stiff. Let it rise, then roll it, and cut it out; let it rise again, and then
bake.
CHOCOLATE CARAMELS
Half a pound of chocolate, three pounds of dark brown sugar, one-eighth pound of
butter, a small teacup of milk; season with vanilla, or grated lemon or
orange-peel. Boil it very quickly over a hot fire, stirring constantly. When it
becomes hard on being dropped into water, take it off the fire and stir for a
few moments before pouring into buttered dishes. Before it is quite cool, cut
into little squares. Those who like the caramel very hard need not stir it, as
this makes it "sugary." The grated peel should not be put in till the caramel is
taken from the fire.
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