Candy Making: Chestnuts, Coconut, Pistachio Nuts, Candy Recipes, Brilliantine

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

How To Prepare Angelica
Allow the pieces of angelica to soak in boiling water for a few
minutes to soften them and remove the sugar. The angelica is
then ready to be cut up.

                              How To Make Stock Syrup
   Put one pound of granulated sugar into a saucepan; add
one pint of water and bring slowly to boiling-point; then
remove the scum from the surface. Put on the lid, and boil for
four minutes to allow the condensing steam to clear any
crystals of sugar from the sides of the pan.
   Boil gently for twenty-five minutes.
   Remove from the fire, allow it to cool, and bottle for use.

                          How To Clarify Stock Syrup
   After making the syrup in the usual way pour it in a steady
stream over the stiffly beaten whites of eggs, allowing two
whites of eggs to one pound of sugar.
   Return to the pan and simmer till the whites have
coagulated and risen to the surface.
   Strain and the syrup will be clear.

                  How To Beat The Whites of Eggs
   Separate the whites very carefully from the yolks of the
eggs, for if any particles of the yolks mix with the whites they
will prevent their rising properly.
   An egg separator is a handy little article for manipulating
eggs. It consists of a small round disk made of aluminum,
with a center cup for holding the yolk of an egg, while the
white drops through an opening surrounding the cup.
   It is best to put the separator on the top of a tumbler, so that
when the egg is broken the white will fall into the glass
without danger of losing any of it. One or two whites of eggs
are best beaten on a platter with a broad-bladed knife, three
or more being whipped in a basin with an egg-beater.
Always beat eggs in a cool place and take care that the basin
dry and clean.
   Beat until they are stiff enough to form a firm and
substantial froth.

                 How To Blanch Pistachio Nuts
   Cover the nuts with cold water, then bring to boiling-point,
and boil for five minutes. Plunge into cold water, drain, and
rub off the skins.

How To Prepare Chestnuts
With a sharp knife make a slit in each chestnut; put them in
boiling water for four minutes, take out, and dry thoroughly.
Then melt three tablespoonfuls of butter in a saucepan, and
toss the chestnuts about in it until every nut is coated and
very hot.
It will then be found that with the aid of a sharp-pointed
knife both skins can be easily removed together, leaving the
nut whole, and ready for subsequent manipulations.

How To Color Cocoanut
Sprinkle some desiccated or chopped cocoanut on
grease-proof paper; add a little color, and rub evenly
throughout. Dry and keep in glass jars or cans for use.

                       How To Make Brillaintine
   Put two ounces of the best gum Arabic and half a cupful of
water into a double boiler, and stir occasionally over hot
water.
   When quite melted strain it through a piece of the muslin.
Have some pieces of glass, very clean and well polished.
Dip a stiff brush into the gum, brush it lightly over the glass,
and dry in a warm room.
   When quite dry and set, scrape or brush it off. The
brilliantine may be rolled with a rolling-pin or left in tiny
flakes.
   It is used for spangling candies. Color may be added to it
if liked.

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