|
Classic
Cook Books
< last page | next page >
page 239
CHOCOLATE PASTE FOR CAKE
Boil one-half a cup of chocolate in one-half cup of milk, add a cup of sugar,
and boil, until it is a thick paste.
LOUISIANA ORANGE FLOWER MACAROONS
Take a coffee cup of the freshly gathered petals of the orange, cut them with a
pair of scissors into two pounds of dry, sifted white sugar; this keeps their
color fresh. Beat the whites of seven eggs to a stiff froth, and add to the
orange flowers and sugar. Drop this mixture on white paper in small cakes, and
bake in a slow oven; do not let them brown.
MOLASSES CANDY
Take two quarts of molasses and one pound of brown sugar, and the juice of two
lemons. Let the molasses and sugar boil moderately, without stirring it, for two
hours; if not thick enough to pull then, let it boil a little longer; then put
in your extract, for if this is put in earlier the flavor will boil away. When
the candy is cool enough to handle, put into the pot a pint of parched pinders,
or pecan meats, or almonds cut up. Butter two large dishes and pour out the
candy.
MOLASSES CANDY OF OUR GRANDFATHERS' TIME
One quart of molasses, and butter the size of an egg. Stew over a brisk fire
till it will harden on being dropped into cold water. A teaspoonful of essence
of wintergreen should be added when it is almost done. Pull it while warm, with
buttered hands, and cut in sticks.
< last page | next page >
Classic
Cook Books
|
