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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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Cherries Glacés
Select large, perfectly round cherries, morellos, ox
hearts, and black Tartarians or eagles make a pretty
variety. Dip the same as grapes, and if two are left on
stems fastened together, they may be hung over a line
to dry.
Cherries are exceedingly easy to dip on account of
their long stems.
Chestnut Glacés
Take three dozen perfectly sound chestnuts, make a
slit in the skin with a knife, put them in a baking-pan,
over a very moderate fire, do not let them brown, and
be careful that they do not pop. When nearly done
take them from the fire, peel, and pick off all the
brown skin, and, when cool, insert a small wooden
tooth-pick into each chestnut and stand aside until icy
cold. Prepare the syrup the same as for oranges. Dip
the chestnuts in, drain carefully, and stick the end of
the tooth-pick in the meshes of an ordinary flour
sieve. Stand in a warm place to dry.
Walnut Glacés
Crack English walnuts carefully and separate the
kernels into halves. Grease square tin pans lightly
with oil or melted butter, and get ready two or three
candy dippers, which should also be greased. Now
prepare the syrup; have it on the table in a pan of hot
water. Drop the split walnuts in with the left hand,
and with a candy dipper in the right hand lift them
out, and drop them on the greased tins. One piece at a
time only must go into the syrup, and great care must
be taken not to stir the syrup as you take them out.
This syrup like the other, may be heated over twice,
after that it will not soften.
For this kind of work a small alcohol stove is
invaluable, as it saves running backwards and
forwards to the large stove, and keeps the syrup at an
even temperature from the beginning to the end of the
dipping.
Almonds Glacés
Almonds must be blanched and thoroughly dried in a
cool oven. They may be very slightly browned, and
then cooled before dipping. Proceed precisely the
same as for Walnuts Glacés.
Hazelnuts Glacés
Shell the hazel nuts, shake them in a sieve to get rid of
any loose pieces of skin, and dip according to the
preceding recipes.
Peanut Glacés
Proceed precisely the same as for Almonds Glaces.
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