Turon Blanco ( Spanish Nougat ). — Into a bright copper stewpan put -|lb. of best cane icing sugar, the whites of two eggs, and a tablespoonful of either rose or orange flower water✪ Turon Blanco (Spanish Nougat), as you please ; whisk all this together over a slow fire till it is of the con- sistency of fairly stiff meringue paste, then stir into this mass 3oz. each of blanched and finely shred almonds and pistachios. When this is all perfectly blended, run the mixture into little straight moulds (three and a half to four inches long by one and a half inches wide and deep), which have been previously well brushed over with almond oil When these bars are firm and set, pack in an air- tight tin, between layers of grease- proof paper. This is a favourite Christmas sweet in Spain, and is sometimes also made, like the French nougat, with honey. Gocoanut Cones. — Scrape and pound the flesh of a fresh cocoanut, and for one of ordinary size allow the white of one egg beaten to a stiff froth, and a spoonful of caster sugar, with rose-water to taste✪ Gocoanut Cones ; stir this all together till stiff enough to shape into little cones, which are then placed in a very slack oven till the outside is crisp and stiff, but not coloured. The centre should be quite soft. These ODDS AND ENDS. 175 can- be flavoured with any essence or liqueur to taste. Barley Sugar. — Prepare first of all some barley water, by pouring a quart of cold water ou to a handful of common barley; add the quarter of a thinly pared lemon rind, and let it all simmer to- gether for a couple of hours ; let it stand for a little, and then pour it off carefully, when it should be quite clear. (If this is wanted simply as a drink, it must be flavoured and sweetened to taste, and if in a hurry a little can be got in half an hour, but it is not so good as when properly made ; if iced, this makes a delicious summer drink.) Now dissolve *21b. of best cane loaf sugar in a pint of this barley water, and bring it to the “ ball,” add a little lemon juice, and re-boil to the “ great crack ” ; now add a few drops of essence of lemon✪ Barley Sugar, pour the mass on to an oiled marble slab, and cut it into strips. Allow these to cool, and when nearly cold take each strip and twist it in your hands, and pack when perfectly cold in air-tight tins. Toffee (Assafrey). — This toffee is made by a well- known Glasgow confectioner, and is a form of the popular Bussian toffee. Put into a delicately clean stewpan a pound of brown (cane) sugar, with 4oz. of butter and a tablespoonful of water ; bring this to the boil, then add to it a dessertspoonful of essence of vanilla and a gill of cream✪ Toffee (Assafrey). Boil this till on dropping a little into cold water it will harden ; then colour with a little cochineal or carmine, boil two minutes more, lift it off the fire and let it go off the boil before pouring it on to an oiled or buttered tin, 176 PICKLES AND PRESERVES. cutting it into squares, bars, &c., as you please, when partially set.

AI-modernized reading of the original text

Turon Blanco ( Spanish Nougat ). — Into a bright copper stewpan put -|lb. of best cane icing sugar, the whites of two eggs, and a tablespoonful of either rose or orange flower water, as you please ; whisk all this together over a slow fire till it is of the consistency of fairly stiff meringue paste, then stir into this mass 3oz. each of blanched and finely shred almonds and pistachios. When this is all perfectly blended, run the mixture into little straight moulds (three and a half to four inches long by one and a half inches wide and deep), which have been previously well brushed over with almond oil When these bars are firm and set, pack in an airtight tin, between layers of grease- proof paper. This is a favourite Christmas sweet in Spain, and is sometimes also made, like the French nougat, with honey. Cocoanut Cones. — Scrape and pound the flesh of a fresh cocoanut, and for one of ordinary size allow the white of one egg beaten to a stiff froth, and a spoonful of caster sugar, with rose-water to taste ; stir this all together till stiff enough to shape into little cones, which are then placed in a very slack oven till the outside is crisp and stiff, but not coloured. The centre should be quite soft. These can- be flavoured with any essence or liqueur to taste. Barley Sugar. — Prepare first of all some barley water, by pouring a quart of cold water ou to a handful of common barley; add the quarter of a thinly pared lemon rind, and let it all simmer together for a couple of hours ; let it stand for a little, and then pour it off carefully, when it should be quite clear. (If this is wanted simply as a drink, it must be flavoured and sweetened to taste, and if in a hurry a little can be got in half an hour, but it is not so good as when properly made ; if iced, this makes a delicious summer drink.) Now dissolve *21b. of best cane loaf sugar in a pint of this barley water, and bring it to the “ ball,” add a little lemon juice, and re-boil to the “ great crack ” ; now add a few drops of essence of lemon, pour the mass on to an oiled marble slab, and cut it into strips. Allow these to cool, and when nearly cold take each strip and twist it in your hands, and pack when perfectly cold in air-tight tins. Toffee (Assafrey). — This toffee is made by a wellknown Glasgow confectioner, and is a form of the popular Bussian toffee. Put into a delicately clean stewpan a pound of brown (cane) sugar, with 4oz. of butter and a tablespoonful of water ; bring this to the boil, then add to it a dessertspoonful of essence of vanilla and a gill of cream. Boil this till on dropping a little into cold water it will harden ; then colour with a little cochineal or carmine, boil two minutes more, lift it off the fire and let it go off the boil before pouring it on to an oiled or buttered tin, cutting it into squares, bars, &c., as you please, when partially set.

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Turon Blanco (Spanish Nougat)Gocoanut ConesBarley SugarToffee (Assafrey)

The "Queen" cookery books: Pickles and Preserves