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Presents:
Confectionery Recipes
- an insert from
Practical Housekeeping
Printed 1881
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MERINGUES.
One pound granulated sugar, whites of nine eggs.
Whip eggs until dish can be inverted without their
falling off, and then simply add the sugar,
incorporating it thoroughly, but stirring as little as
possible. Prepare boards three-fourths of an inch
thick, to fit oven, and cover them with strips of heavy
brown paper about two and a half inches wide; on
these drop the mixture from the end of a dessert-
spoon (or use the meringue-bag described in recipe
for lady's fingers), giving the meringue the form of an
egg, and dropping them about two inches apart on
the paper, and bake till a light brown. Take up each
strip of paper by , the two ends, turn it gently on the
table, and with It small spoon take out the soft part of
each meringue, strew over them some sifted sugar,
and return to oven bottom side up to brown. These
shells may be kept for weeks. When wanted for table,
fill with whipped cream, place two of them together
so as to enclose the cream, and serve. To vary their
appearance, finely-chopped almonds or currants may
be strewn over them before the sugar is sprinkled
over, and they may be garnished with any bright-
colored preserve. Great expedition is necessary in
making them, as, if the meringues are not put into the
oven as soon as the sugar and eggs are mixed, the
former melts, and the mixture runs on the paper
instead of keeping egg-shape. The sweeter the
meringues are made the crisper will they be but if
there is not sufficient sugar added they will be tough.
– Mrs. Sarah Gill, Columbus, O.
MOLASSES CANDY.
Take equal quantities brown sugar and Orleans
molasses (or all molasses may be used)and one table-
spoon sharp vinegar, and when it begins to boil skim
well and strain, return to the" kettle and continue
boiling until it becomes brittle if dipped in cold
water, then pour on a greased platter. When cool
enough, begin to throw up the edges and work, by
pulling until bright and glistening like gold; flour the
hands occasionally, draw into stick size, rolling to
keep round, until pulled out and cold. With a greased
knife press nearly through them at proper lengths,
and they will easily snap; flavor just before pouring
out to cool. - Sterling Robinson.
AUNT TOP'S NUT-TAFFY.
Two pints maple sugar, half pint water, or just
enough to dissolve sugar; boil until it becomes brittle
by dropping in cold water; just before pouring out
add a tablespoon vinegar; having prepared the
hickory-nut meats, in halves, butter well the pans, line
with the meats, and pour the taffy over them. - Estelle
and Hattie Hush.
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