|
Classic
Cook Books
< last page | next page >
page 327
keep the milk warm during the process of fermentation.
Two and one-half or three hours later in summer and winter, respectively, the
fermentation may be considered done, and the receptacles containing the Matzoun
be placed in an ice chest and cooled.
Matzoun is served plain, but some people prefer to sweeten it with sugar to
taste.
2. TURKISH PASTE.
LOCOUM.
Ingredients:
Sugar ......................................5 pounds.
Plain Water .................................1 quart.
Cream of Tartar .................1/2 ounce, powdered.
Vanilla ...............................1 teaspoonful.
Wheat Starch .............10 ounces (finest quality).
Almonds ..................................1/2 cupful.
Pistachio Nuts ..................1/2 cupful, shelled.
Method:
In a deep and concave-bottomed vessel, boil the sugar and the water over a slow
fire, taking the froth away with the aid of a wooden spoon, until it gets honey
thick. This ready, pour into it gradually the starch, which should first be
soaked
< last page | next page >
Classic
Cook Books
|
