|
Classic
Cook Books
< last page | next page >
page 398
sparkling, and fit for use as a colored sugar in crystalized goods, and other
superior uses.
This same syrup answers for most candies, and should be boiled to such a degree,
that when a fork or splinter is dipped into it the liquid will run off and form
a thick drop on the end, and long, silk-like threads hang from them when exposed
to the air. The syrup never to be stirred while hot, or else it will grain, but
if intended for soft, French candies, should be removed, and, when nearly cold,
stirred to a cream. For hard, brittle candies, the syrup should be boiled until,
when a little is dropped in cold water, it will crack and break when biting it.
The hands should be buttered when handling it, or it will stick to them.
The top of the inside of the dish that the sugar or molasses is to be cooked in,
should be buttered a few inches around the inside; it prevents the syrup from
rising and swelling any higher than where it reaches the buttered edge.
For common crack candies, the sugar can be kept from graining by adding a
teaspoonful of vinegar or cream tartar.
Colorings for candies should be harmless, and those used for fruit and
confectionery, on page 395, will be most suitable.
Essences and extracts should be bought at the druggist's, not the poor kind
usually sold at the grocer's.
FRENCH CREAM CANDY.
Put four cupfuls of white sugar and one cupful of water into a bright tin pan on
the range, and let it boil without stirring for ten minutes. If it looks
somewhat thick, test it by letting some drop from the spoon, and if it threads,
remove the pan to the table. Take out a small spoonful, and rub it against the
side of a cake-bowl; if it becomes creamy, and will roll into a ball between,
the fingers, pour the whole into the bowl. When cool enough to bear your finger
in it, take it in your lap, stir or beat it with a large spoon, or
pudding-stick. It will soon begin to look like cream, and then grow stiffer
until you find it necessary to take your hands and work it like bread dough. If
it is not boiled enough to cream, set it back upon the range, and let it remain
one or two minutes, or as long as is necessary, taking care not to cook it too
much. Add the flavoring as soon as it begins to cool. This is the foundation of
all French creams. It can be made into rolls, and sliced off, or packed in
plates and cut into small cubes, or made into any shape imitating French
candies. A pretty form is made by coloring some of the cream pink, taking a
piece about as large as a hazel nut and crowding an almond meat half way into
one side, till it looks like a bursting kernel. In working, should the cream get
too cold, warm it.
< last page | next page >
Classic
Cook Books
|
