The encyclopædia of practical cookery

about lin. wide. Dip a brush in water and moisten the edge farthest from you. Take some of the above mixture and place on the paste, in an equal roll about lin. wide. Turn the paste over, and roll it tightly ; press the edges of the paste together and cut into 2in. lengths. Roll the Cannelons on the board to a cork shape, fry them in warm fat, drain, and dish on a folded napkin (see Fig. 318) or dish-paper; garnish with fried parsley, and serve ; or the Cannelons may be prepared by twisting paste round a wooden or tin column, as for others, and the forcemeat pressed in. Cannelons with Cream. — Cut puff paste in strips about 1in. wide, and roll it round a floured stick to form the Cannelons, and bake upon the sticks. After the Cannelons are cool the Fig. 319. Cannelons with Cream or Preserves. sticks can be slipped out, and the centres filled with whipped cream, or any preserve or jelly can be used to fill them (see Fig. 319). They are served upon a folded napkin. Cannelons Garnished with Fruit Jelly or Jam. — Prepare 1lb. of puff paste, giving it ten rolls, then roll it out to about 18in. square, and cut into strips about ½in. in width. Arrange the paste round two dozen round sticks, about 6in. long and ½in. in diameter, having them a little thinner at one end. The paste when wrapped round the sticks will have the appearance of cork-screws. When all are done, put them on a slightly damped baking-sheet, keeping them about 2in. apart, dust over with egg, and bake in a quick oven. Take them out when done, brush over with egg, dust with caster sugar, and glaze in the oven or with a salamander; take them out, remove the sticks, fill them with apple or other fruit jelly, or jam, and serve. Cannelons with Preserves. — For making these, little wooden or tin columns 3in. long and very slightly tapering are required. Roll out thin, and in a rather long shape, 1lb. of puff paste, then cut some strips of this, ½in. by 6in., and pointed at one end. Butter ten of the columns, twist the paste round them spirally, beginning with the smallest end — that is to say, forming with the paste circles a cheval, one upon the other ; the paste must be floured a little. End the spiral at 1in. from the thick end of the column, slightly moistening the paste. Lay them on a baking-sheet a short distance from each other, brush with egg, and bake in a slow oven. When nearly done, sprinkle some caster sugar over them, and finish cooking. When nearly cold, fill them with either currant, quince, apple, or apricot jelly, jam, or marmalade, or with clotted flavoured sweet cream, or with plain cream and preserve. These Cannelons form the most delicious pieces of light sweet pastry that can be imagined. If the paste is too puffy they are not so good. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. CANNING. — A mode of preserving meats, fruits, and vegetables, mucb practised in America and Canada, chiefly for exportation. tSee Food-preserving.