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| Preparation Hints and Recipes “I can teach sugar to slip down your throat a million ways” |
How To Blanch Almonds
Put the almonds into a saucepan, cover with cold
water, and bring to boiling-point; then remove from the
fire. Drain and run cold water over them. Turn out on a
coarse cloth and rub off the outer skins.
Blanched almonds may be cut lengthways in shreds or
strips, or they may be cut crossways in thin slices. They
may be chopped by cutting across several times. Cut the
pieces in a chopping bowl or on a chopping board, and
with a broad-bladed knife or a chopper chop them as
coarse or as fine as required. To split almonds, insert a
point knife at one end and the nut will split in two.
To grind almonds put them through a nut mill or a
chopper, or pound them in a mortar, occasionally adding
a few drops of rose-water or orange-flower water to
prevent the paste from becoming too oily.
Put the almonds into a saucepan, cover with cold
water, and bring to boiling-point; then remove from the
fire. Drain and run cold water over them. Turn out on a
coarse cloth and rub off the outer skins.
Blanched almonds may be cut lengthways in shreds or
strips, or they may be cut crossways in thin slices. They
may be chopped by cutting across several times. Cut the
pieces in a chopping bowl or on a chopping board, and
with a broad-bladed knife or a chopper chop them as
coarse or as fine as required. To split almonds, insert a
point knife at one end and the nut will split in two.
To grind almonds put them through a nut mill or a
chopper, or pound them in a mortar, occasionally adding
a few drops of rose-water or orange-flower water to
prevent the paste from becoming too oily.
How To Color Almonds
Blanch two cupfuls of almonds; let them get cold and
wipe dry; put them into an earthenware dish, and pour
over them five tablespoonfuls of olive oil; let them
remain for one hour, stirring occasionally, that all may be
equally covered. Put them into a frying-pan or a baking
tin in a hot oven till they are evenly colored brown; turn
out on a grease-proof paper to dry.
Chop some blanched and dried almonds, then spread
them on white paper, add a few drops of whatever color
is desired; rub them together until they are all colored
alike, then dry carefully and keep for use.
Blanch two cupfuls of almonds; let them get cold and
wipe dry; put them into an earthenware dish, and pour
over them five tablespoonfuls of olive oil; let them
remain for one hour, stirring occasionally, that all may be
equally covered. Put them into a frying-pan or a baking
tin in a hot oven till they are evenly colored brown; turn
out on a grease-proof paper to dry.
Chop some blanched and dried almonds, then spread
them on white paper, add a few drops of whatever color
is desired; rub them together until they are all colored
alike, then dry carefully and keep for use.
How To Color Sugar
Put some fine or coarse granulated sugar on a piece of
stiff white paper; sprinkle over a few drops of the desired
color, and rub with a wooden spoon or between the hands
till evenly distributed.
Dry in a moderate heat, occasionally separating the
grains by rubbing them between the fingers, and keep for
use in a dry bottle or a tin box. Lump-sugar may be used,
but it must be broken up with a rolling-pin and sifted.
Put some fine or coarse granulated sugar on a piece of
stiff white paper; sprinkle over a few drops of the desired
color, and rub with a wooden spoon or between the hands
till evenly distributed.
Dry in a moderate heat, occasionally separating the
grains by rubbing them between the fingers, and keep for
use in a dry bottle or a tin box. Lump-sugar may be used,
but it must be broken up with a rolling-pin and sifted.
How To Prepare Confectioners Sugar
Keep confectioners’ sugar in a dry place in an air-tight tin
or jar, and before using rub through a fine sieve.
Keep confectioners’ sugar in a dry place in an air-tight tin
or jar, and before using rub through a fine sieve.
How To Prepare Varnish For Candies
Take a quarter of a pound of gum Senegal, three gills of
warm water, three ounces of lump-sugar, and one and a
quarter gills of spirits of wine. Dissolve the gum in the
water to form a rather stiff mucilage; put the sugar into a
clean saucepan with five tablespoonfuls of cold water; set
it over the fire till reduced to a syrup; then boil up to 228°
F., taking care to skim off all the scum that may rise to the
top; remove from the fire, and when cooled for a minute,
mix in the spirits of wine. When quite cold, stir in the
gum and bottle for use.
This varnish is perfectly harmless, and can be tinted to
any color. If too thick when required for use, thin with a
little spirits of wine.
Apply the varnish to the candy with a soft camel’s hair
brush.
Take a quarter of a pound of gum Senegal, three gills of
warm water, three ounces of lump-sugar, and one and a
quarter gills of spirits of wine. Dissolve the gum in the
water to form a rather stiff mucilage; put the sugar into a
clean saucepan with five tablespoonfuls of cold water; set
it over the fire till reduced to a syrup; then boil up to 228°
F., taking care to skim off all the scum that may rise to the
top; remove from the fire, and when cooled for a minute,
mix in the spirits of wine. When quite cold, stir in the
gum and bottle for use.
This varnish is perfectly harmless, and can be tinted to
any color. If too thick when required for use, thin with a
little spirits of wine.
Apply the varnish to the candy with a soft camel’s hair
brush.
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Preparation Hints
& Recipes Part 2
Preparation Hints
& Recipes Part 2
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Tables of Weights
and Measures
Tables of Weights
and Measures
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links