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Classic
Cook Books
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page 256
Coffee caramels.
Steep half a pound roasted and ground coffee in a pint, or a little more,
boiling hot water; strain and add 1 1/3 pound sugar and 1/4 pint sweet cream.
Let it boil together over a strong fire. Pour it up on an oiled smooth stone or
a buttered plate. When cold cut the dough with a brass wire provided with wooden
sticks at both ends.
Sugared fruits.
Boil the sugar to bubble sugar (see below) and cover the fruits with a thin
layer of it. This is mostly used for preserved fruit which has been strained and
dried on a register. Let it cool and stiffen after the glazing.
Bubble sugar.
Bubblesugar is obtained when small bladders are formed on the ladle which has
been dipped in the boiling sugar syrup and swung over the kettle. It is then
taken off and kept for future use.
Drops for coloring.
For one half ounce cochineal take half a gallon water and
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