candymaking.net
Presents:
Confectionery Recipes
- an insert from
Practical Housekeeping
Printed 1881
|
ALMOND MACAROONS.
Pour boiling water on half a pound almonds, take
skins off and throw into cold water for a few
moments, then take out and pound (adding a
tablespoon essence lemon) to a smooth paste, add
one pound of pulverized sugar and whites of
three eggs, and work the paste well together with
back of spoon; dip the hands in water and roll
mixture into balls the size of a nutmeg, and lay on
buttered paper an inch apart; when done, dip the
hands in water and pass gently over the
macaroons, making the surface smooth and
shining; set in a cool oven three-quarters of an
hour. If this recipe is strictly followed, the
macaroons will be found equal to any made by
professional confectioners. - Mrs. L. S. W.
BUTTER-SCOTCH.
Three pounds "coffee A" sugar, fourth pound
butter, half teaspoon cream tartar, eight drops
extract of lemon; add as much cold water as will
dissolve the sugar; boil without stirring till it will
easily break when dropped in cold water, and
when done, add the lemon; have a dripping-pan
well buttered and pour in one fourth inch thick,
and when partly cold, mark off in squares. If
pulled, when partly cold, till very white, it will be
like ice-cream candy – Mrs. J. S. R.
BUCKEYE KISSES
Beat the whites of four small eggs to a high, firm
froth, stir into it half a pound pulverized sugar,
flavor with essence lemon or rose, continue to
beat until very light; then drop half the size of an
egg, and a little more than an inch apart, on well-
buttered letter-paper; lay the paper on a half-inch
board and place in a moderate oven; watch, and
as soon as they begin to look yellowish take them
out; or, beat to a stiff froth the whites of two eggs,
stirring into them very gradually two tea-cups
powdered sugar and two table-spoons corn
starch; bake on buttered tins fifteen minutes in a
warm oven, or until slightly brown. Chocolate
puffs are made by adding two ounces grated
chocolate mixed with the corn starch.- Mrs. W. W.
CANDY OF ANY FLAVOR
Three and a half pounds refined sugar, one and a
half pints water, one tea-spoon cream tartar; mix
in a vessel large enough to hold the candy when
expanded by the heat; boil over a brisk fire,
taking care that it does not burn. The heat should
be applied at bottom and not at the sides. After
boiling fifteen minutes, remove a small portion of
the melted sugar with a spoon, and cool by
placing in a saucer set in cold water. When cool
enough, take a portion between thumb and
finger, and if it forms a "string" or " thread" as
they are separated, the process is nearly done,
and great care must be used to control the heat so
that the boiling may be kept up without burning.
Test frequently by dropping a bit into cold water
placed near; if it becomes hard and brittle,
snapping apart when bent, it is done and must be
removed at once, and the flavoring stirred in.
Then pour into shallow earthen dishes,
thoroughly but lightly greased, and cooled until
it can be handled; pull, roll into sticks or make
into any desired shape.
Copyright © 2006 candymaking.net