This is sugar strained through a silken drum-sieve. The
sugar strained through this silk has the delicacy of starch.
At times it is used instead of Fondant for the glazing of
cakes, but it is mostly used for white and caramel glazings.
For this purpose the sugar is held in a tin box, covered with
a lid pierced with small holes, called a sugar dredger.
To glaze white is to cover a cake, a fritter, or other object
with a coat of icing sugar. This operation is effected by shak-
ing the sugar dredger over the object to be glazed.
To glaze with caramel is to cover a Soufflé, a souffléd omelet,
fruit fritters, a custard, Pannequets, or other objects with a coat
of icing sugar. By placing the sugar-coated object in fierce
heat, a few minutes suffice to melt the sugar, which is con-
verted into a brilliant covering of caramel.
2347—SUGAR GRAINS
These are used in pastry to border certain cakes, or to sur-
round the sugared-paste bases on which cakes are set. For this
purpose the parts to which the sugar is expected to adhere
must be besmeared with cooked apricot.
To make them, roughly pound some loaf sugar, and sift the
latter first through a coarse strainer, and then through a finer
one, according to the size the sugar grains are required to be.
The powder will, of course, fall and leave the grains clean.
2348—COLOURED SUGAR GRAINS
To colour sugar grains, spread them on a piece of paper,
and add a drop of liquid vegetable-colouring or a very little
coloured paste per tablespoonful of sugar. The amount of
colouring matter may either be lessened or increased, accord-
ing to the strength the shade is required to be.
Rub the sugar in the hand to colour it evenly; dry it in a
ENTREMETS 693
moderately warm drying-box, and keep it in the dry in well-
closed boxes.
2349—VANILLA SUGAR
The vanilla sticks which have served in preparing infusions
still possess some flavour. Reserve them, therefore, for the
making of vanilla sugar.
After having gently dried them in the drying-box, finely
pound them with twice their weight of loaf sugar; sift through
a silken sieve, and again pound the bits remaining on the silk
of the sieve until every particle goes through. Keep the pre-
paration in a well-closed box in the dry.
2350—CANDIED FRUIT
These are used in the decoration of certain cakes, and as
the constituent ingredients of others.
They comprise angelica, golden and green chinois, cherries,
plums, red and white pears, &c.
Candied fruit may be bought ready-prepared.
2351—APPLE JELLY FOR DECORATING
Quarter, peel, and core the apples (preferably russets), and
throw them, one by one, in a bowl of fresh water to prevent
their getting brown.
Then put them in a copper basin with one and one-half pints
of water per two lbs. of apples, and cook them gently without
touching them.
This done, pour away their juice, and return it to the basin
together with two lbs. of sugar per quart. Boil; skim with
great care, that the jelly may be clear, and cook over a fierce
fire until the jelly has reached a stage which may be ascertained
thus :—(1) When on taking the skimmer out of the basin, the
jelly adhering to it seems to mass itself towards the middle
of the skimmer; or :—(2) When the jelly breaks up into large
drops, separated one from the other.
Then take the jelly off the fire; add some carmine to it,
drop by drop✪ Apple Jelly for Decorating, until it acquires a rosy hue; strain it again
through a fine piece of linen, that it may be perfectly limpid,
and finally pour it into tin receptacles to cool.
Put aside until wanted.
2352—PRALIN
(1) If it be for the purpose of covering certain cakes, or for
forming a glaze on a fruit entremet, prepare it thus :—Put the
whites of two eggs and three tablespoonfuls of icing sugar in a
small basin. Mix and stir briskly with a small, wooden spoon,
until the paste becomes somewhat thick. Then, subject to the
694 GUIDE TO MODERN COOKERY
✪ Pralin
Page 396 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This is sugar strained through a silken drum-sieve. The sugar strained through this silk has the delicacy of starch. At times it is used instead of Fondant for the glazing of cakes, but it is mostly used for white and caramel glazings. For this purpose the sugar is held in a tin box, covered with a lid pierced with small holes, called a sugar dredger.
To glaze white is to cover a cake, a fritter, or other object with a coat of icing sugar. This operation is effected by shaking the sugar dredger over the object to be glazed.
To glaze with caramel is to cover a Soufflé, a souffléd omelet, fruit fritters, a custard, Pannequets, or other objects with a coat of icing sugar. By placing the sugar-coated object in fierce heat, a few minutes suffice to melt the sugar, which is converted into a brilliant covering of caramel.
2347—SUGAR GRAINS
These are used in pastry to border certain cakes, or to surround the sugared-paste bases on which cakes are set. For this purpose the parts to which the sugar is expected to adhere must be besmeared with cooked apricot.
To make them, roughly pound some loaf sugar, and sift the latter first through a coarse strainer, and then through a finer one, according to the size the sugar grains are required to be. The powder will, of course, fall and leave the grains clean.
2348—COLOURED SUGAR GRAINS
To colour sugar grains, spread them on a piece of paper, and add a drop of liquid vegetable-colouring or a very little coloured paste per tablespoonful of sugar. The amount of colouring matter may either be lessened or increased, according to the strength the shade is required to be.
Rub the sugar in the hand to colour it evenly; dry it in a
moderately warm drying-box, and keep it in the dry in well-closed boxes. 2349—VANILLA SUGAR
The vanilla sticks which have served in preparing infusions still possess some flavour. Reserve them, therefore, for the making of vanilla sugar.
After having gently dried them in the drying-box, finely pound them with twice their weight of loaf sugar; sift through a silken sieve, and again pound the bits remaining on the silk of the sieve until every particle goes through. Keep the preparation in a well-closed box in the dry.
2350—CANDIED FRUIT These are used in the decoration of certain cakes, and as the constituent ingredients of others. They comprise angelica, golden and green chinois, cherries, plums, red and white pears, &c. Candied fruit may be bought ready-prepared.
2351—APPLE JELLY FOR DECORATING
Quarter, peel, and core the apples (preferably russets), and throw them, one by one, in a bowl of fresh water to prevent their getting brown.
Then put them in a copper basin with one and one-half pints of water per two lbs. of apples, and cook them gently without touching them.
This done, pour away their juice, and return it to the basin together with two lbs. of sugar per quart. Boil; skim with great care, that the jelly may be clear, and cook over a fierce fire until the jelly has reached a stage which may be ascertained thus :—(1) When on taking the skimmer out of the basin, the jelly adhering to it seems to mass itself towards the middle of the skimmer; or :—(2) When the jelly breaks up into large drops, separated one from the other.
Then take the jelly off the fire; add some carmine to it, drop by drop, until it acquires a rosy hue; strain it again through a fine piece of linen, that it may be perfectly limpid, and finally pour it into tin receptacles to cool.
Put aside until wanted.
2352—PRALIN
(1) If it be for the purpose of covering certain cakes, or for forming a glaze on a fruit entremet, prepare it thus :—Put the whites of two eggs and three tablespoonfuls of icing sugar in a small basin. Mix and stir briskly with a small, wooden spoon, until the paste becomes somewhat thick. Then, subject to the
Records on this page
Apple Jelly for DecoratingPralin