Praline Powder. — Melt 4oz. of cane sugar either
in a copper sugar boiler or a fireproof earthenware
dish, over a very slack fire till it turns a rich deep
brown ; then stir into it 4oz. of blanched and chopped
almonds✪ Praline Powder, and cook them till the whole is well browned
(be careful it does not burn). Now spread this mix-
ture on an oiled dish and leave it till cold, when you
either pound the whole to a powder or leave a part
out, which must be but roughly crushed, this last
part being added to the mixture in which you stir the
praline powder, just at the last.
Syrti.p of Violets. — Free one and a half pounds of
fresh violet flowers from their stalks and steep them
for two days closely covered, in a pint of distilled
soft water, then wring them to get every drop of
juice from them, add this liquid to two pounds of
cane sugar and boil to a syrup; when cool add
one and a half fluid ounces of spirit✪ Syrup of Violets, and bottle.
(Imitation). — Infuse half a pound of
finely powdered orris root in a quart of spirits of
wine, then add to it a pint of water, and one and a.
half pounds of sugar. Let it steep for a month, then
filter off into bottles.
Syrup of Ginger. — Mix together half a fluid ounce-
of tincture of ginger, and half a pint of good sugar
syrup✪ Syrup of Ginger.
Sugar to ' Colour. — Put a little colouring in a.
mortar and cmsh the sugar with this till thoroughly
coloured.
{To Flavour). — Crush together either
stick cinnamon, or vanilla or other flavouring to-
taste.
142
ICES.
Sugar, to Boil (for Glace Fruit). —Boil half a
pound of cane loaf sugar with a gill of water, to the
crack, and use.
Sugar, to Boil. — ^There are one or two points to be
observed with regard to sugar boiling. First of all,
it should be cane sugar ; secondly, it must be of the
best quality, for this does not need clarifying, a
troublesome proceeding which modern manufacture
renders unnecessary. Choose sugar highly crystal-
lized, perfectly dry, and difficu't to break.
With regard to boiling sugar, there are eleven
degrees, known respectively as ;
I. The small thread, or petit lisse;
II. The great thread, or le grand lisse;
III. The small pearl, or le petit perle ;
IV. The great pearl, or le grand perle ;
V. The small spark, or le petit souffle, or la plume ;
VI. The great spark, or le grand souffle, or la
grande phime ;
VII. The ball, or le petit houlet ;
VIII. The great ball, or le grand houlet ;
IX. The crack, or le petit casse ;
X. The great crack, or le grand casse;
XI. The burnt, or caramel stage.
The first stage of this boiling is arrived at thus :
dissolve 21b. of best cane loaf sugar in a j)kit of
water, allow it to boil for a minute after it is
dissolved, then lift the pan aside and remove all
scum. Again boil up the syrup for a few minutes,
then dip your forefinger and thumb first into cold
water, and then into the boiling syrup, and press
vour finger and thumb lightly together ; now draw
ODDS AND ENDS.
143
Page 67 · 3 recipe records on this page
Presented as published in 1902. 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
Praline Powder. — Melt 4oz. of cane sugar either in a copper sugar boiler or a fireproof earthenware dish, over a very slack fire till it turns a rich deep brown ; then stir into it 4oz. of blanched and chopped almonds, and cook them till the whole is well browned (be careful it does not burn). Now spread this mixture on an oiled dish and leave it till cold, when you either pound the whole to a powder or leave a part out, which must be but roughly crushed, this last part being added to the mixture in which you stir the praline powder, just at the last.
Syrup of Violets. — Free one and a half pounds of fresh violet flowers from their stalks and steep them for two days closely covered, in a pint of distilled soft water, then wring them to get every drop of juice from them, add this liquid to two pounds of cane sugar and boil to a syrup; when cool add one and a half fluid ounces of spirit, and bottle.
(Imitation). — Infuse half a pound of
finely powdered orris root in a quart of spirits of wine, then add to it a pint of water, and one and a half pounds of sugar. Let it steep for a month, then filter off into bottles.
Syrup of Ginger. — Mix together half a fluid ounceof tincture of ginger, and half a pint of good sugar syrup.
Sugar to ' Colour. — Put a little colouring in a. mortar and crush the sugar with this till thoroughly coloured.
{To Flavour). — Crush together either
stick cinnamon, or vanilla or other flavouring totaste.
Sugar, to Boil (for Glace Fruit). —Boil half a pound of cane loaf sugar with a gill of water, to the crack, and use.
Sugar, to Boil. — ^There are one or two points to be observed with regard to sugar boiling. First of all, it should be cane sugar ; secondly, it must be of the best quality, for this does not need clarifying, a troublesome proceeding which modern manufacture renders unnecessary. Choose sugar highly crystallized, perfectly dry, and difficult to break.
With regard to boiling sugar, there are eleven degrees, known respectively as ;
I. The small thread, or petit lisse;
II. The great thread, or le grand lisse;
III. The small pearl, or le petit perle ;
IV. The great pearl, or le grand perle ;
V. The small spark, or le petit souffle, or la plume ;
VI. The great spark, or le grand souffle, or la grande phime ;
VII. The ball, or le petit houlet ;
VIII. The great ball, or le grand houlet ;
IX. The crack, or le petit casse ;
X. The great crack, or le grand casse;
XI. The burnt, or caramel stage.
The first stage of this boiling is arrived at thus : dissolve 21b. of best cane loaf sugar in a pint of water, allow it to boil for a minute after it is dissolved, then lift the pan aside and remove all scum. Again boil up the syrup for a few minutes, then dip your forefinger and thumb first into cold water, and then into the boiling syrup, and press vour finger and thumb lightly together ; now draw
Records on this page
Praline PowderSyrup of VioletsSyrup of Ginger