candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Apricot Paste
1 can apricots
Sugar
Drain syrup from a can of apricots, and rub fruit through a sieve.
Measure syrup, and add three fourths as much sugar, put in
saucepan, and boil to 254° F., or until syrup cracks when tried in
cold water, being careful that it does not burn. Add apricot pulp,
and boil, stirring gently to prevent burning, until mixture is so thick
that it follows the spoon in stirring, and detaches itself from the
saucepan. Pour into a buttered pan, spread in a layer one eighth of
an inch thick, and when stiff remove from pan, cut in fancy shapes
with small tin cutters, and sprinkle with coarse sugar, or crystallize
according to directions on page 158.
Instead of pouring into may be dropped on waxed buttered pan,
paste paper in rounds one and one half inches in diameter. These
may be dipped in melted chocolate or melted fondant if desired.
Green Gage Paste
6 green gage plums
3/4 teaspoon gelatine
3/4 cup sugar
1 tablespoon cold water
3/4 cup syrup from canned green gage plums
Put gelatine in cold water, and leave until it is needed. Drain syrup
from canned green gage plums, and rub six plums through a sieve.
Put syrup, fruit pulp, and sugar in saucepan, and boil, stirring
gently to prevent burning, until mixture drops like thick jelly from
the spoon, and holds its shape when tried on a cold saucer. Add
soaked gelatine, and when dissolved, pour mixture into a buttered
pan, in a layer one eighth of an inch thick. When stiff remove from
pan, cut into fancy shapes with small tin cutters, and roll in coarse
sugar, or crystallize according to directions on page 158. These may
be dipped in melted chocolate or melted fondant if desired.
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