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Classic
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page 406
will keep perfectly from season to season. School-children regard it as a
delightful addition to their lunch of biscuit or cold bread. Apple and quince
leather are made in the same fashion, only a little flavoring or spice is added
to them.
COCOANUT CARAMELS.
Two cupfuls of grated cocoanut, one cupful of sugar, two tablespoonfuls of
flour, the whites of three eggs, beaten stiff. Soak the cocoanut, if dessicated,
in milk enough to cover it; then beat the whites of the eggs, add gradually the
sugar, cocoanut, and flour; with your fingers make, by rolling the mixture, into
cone shapes. Place them on buttered sheets of tin, covered with buttered
letter-paper, and bake in a moderate heat about fifteen or twenty minutes. They
should cool before removing from the tins.
DRIED PRESERVES.
Any of the fruits that have been preserved in syrup may be converted into dry
preserves, by first draining them from the syrup and then drying them slowly on
the stove, strewing them thickly with powdered sugar. They should be turned
every few hours, sifting over them more sugar.
CANDIES WITHOUT COOKING.
Very many candies made by confectioners are made without boiling, which makes
them very desirable, and they are equal to the best "French Creams." The secret
lies in the sugar used, which is the XXX powdered or confectioners' sugar.
Ordinary powdered sugar, when rubbed between the thumb and finger has a decided
grain, but the confectioners' sugar is fine as flour. The candies made after
this process are better the day after.
FRENCH VANILLA CREAM.
Break into a bowl the white of one or more eggs, as the quantity you wish to
make will require; add to it an equal quantity of cold water, then stir in XXX
powdered or confectioners' sugar until you have it stiff enough to mold into
shape with the fingers. Flavor with vanilla to taste. After it is formed in
balls, cubes or lozenge shapes, lay them upon plates or waxed paper, and set
them aside to dry. This cream can be worked in candies similar to the French
cooked cream.
CHOCOLATE CREAM DROPS.
These are made or molded into cone-shape forms with the fingers, from the
uncooked "French Cream," similar to that which is cooked. After forming into
these little balls or cones, lay them on oiled paper until the next day, to
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