Are made the same as common twist, except that it
is pulled on the staple; and must be cut and coloured
in the same manner as the best bulls eyes.✪ Best Bulls' Eyes
COLOURED ROCK SUGAR.
Boil a pint of clarified sugar in a copper or earthen-
ware pan, over a clear fire, to the degree of crackled,
(see Sugar Boiling;) use no acid in the boiling of this;
remove it from the fire, and well mix into it a table-
spoonful of icei✪ Coloured Rock Sugarng, by stirring it in briskly with your
skimmer. As soon as the sugar and iceing is well
mixed and rises up like froth, put it into a papered
sieve, or into an oiled tin or mould, and when quite
cold, break it in pieces. If you have not any iceing
ready made, mix some sifted loaf sugar with the white
of an egg, until it is quite thick, put in a tablespoon-
ful, and it will answer the purpose of iceing. If you
want it coloured, mix in with the iceing any of the
colourings hereafter described, (see Colourings for Con-
fectionary) before you put it to the sugar.
SNOWY ROCK, OR SNOAV.
Clarify a pound of loaf sugar, and boil it to the
degree of crackled; (see Sugar Boiling,) add a table-
spoonful of vinegar. You may mix in a few drops of
either essence of lemon, or of the oil of peppermint.
When well mixed, pour it out upon a slightly oiled
marble slab; and while cooling, put it on the staple
and pull it until it is quite white, when you may twist,
roll, mould, or make it up into any shape you please.
PEPPERMINT CAKE.
Boil two pounds of raw sugar in about a teacupful of
water, over a slow fire, until you perceive it begins to
candy round the sides of the pan, or has reached the
degree of blown, (see Sugar Boiling;) then take it off,
MADE EASY.
79
and drop eighteen drops of the oil of peppermint✪ Peppermint Cake into
it ; mix it all well together, and then pour it into small
tin hoops, round, square, or any shape you like. Or,
you may make it up as follows. Butter a clean sheet
of writing paper well over, and lay it at the bottom
of a square tin; pour the mixture into the paper,
and lay it on your stove; it will become beautifully
dappled all over, then take it off, and cut it to any
shape you please.
HOREHOUND CAKE.
Make a pint of horehound tea, by pouring a pint of •
boiling water upon a bunch of horehound in a basin,
when 'the tea is cold, pour it in upon two pounds of
crushed loaf sugar✪ Horehound Cake in a preserving pan; put it over a
clear fire, and let it boil till of the degree of blown, (see
Sugar Boiling,) take it off the fire, and mix it all well
together, stirring it with a wooden spoon, till the sugar
gets thick, and begins to set; then pour it out about
a quarter of an inch thick, upon a slightly oiled mar-
ble slab. You may make them of a heart shape, by
stamping them out with a cutter, as it sets; 01 mai k
the cake in small squares; so that you can break it
down the marks; or may leave the cake plain, and
break it in pieces when cold. Keep it in jars or canis-
ters from the air.
ROSE CAKE.
Proceed as for Peppermint Cake; leave out the oil of
peppermint, and add otto or oil of roses. Colour with
prepared cochineal.
Clarified loaf sugar may be used instead of raw sugar.
ELECAMPANE, OR CANDY CAKE.
Take clarified loaf sugar, and boil it candy height :
rub it a little about the sides of the pan till it begins to
grain or turn white ; then throw it out on a warm slab,
or as directed for peppermint cake ; divide it into
Page 40 · 7 recipe records on this page
Presented as published in 1890. 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
Are made the same as common twist, except that it is pulled on the staple; and must be cut and coloured in the same manner as the best bulls eyes.
COLOURED ROCK SUGAR.
Boil a pint of clarified sugar in a copper or earthenware pan, over a clear fire, to the degree of crackled, (see Sugar Boiling;) use no acid in the boiling of this; remove it from the fire, and well mix into it a tablespoonful of iceing, by stirring it in briskly with your skimmer. As soon as the sugar and iceing is well mixed and rises up like froth, put it into a papered sieve, or into an oiled tin or mould, and when quite cold, break it in pieces. If you have not any iceing ready made, mix some sifted loaf sugar with the white of an egg, until it is quite thick, put in a tablespoonful, and it will answer the purpose of iceing. If you want it coloured, mix in with the iceing any of the colourings hereafter described, (see Colourings for Confectionary) before you put it to the sugar.
SNOWY ROCK, OR SNOW.
Clarify a pound of loaf sugar, and boil it to the degree of crackled; (see Sugar Boiling,) add a tablespoonful of vinegar. You may mix in a few drops of either essence of lemon, or of the oil of peppermint. When well mixed, pour it out upon a slightly oiled marble slab; and while cooling, put it on the staple and pull it until it is quite white, when you may twist, roll, mould, or make it up into any shape you please.
PEPPERMINT CAKE.
Boil two pounds of raw sugar in about a teacupful of water, over a slow fire, until you perceive it begins to candy round the sides of the pan, or has reached the degree of blown, (see Sugar Boiling;) then take it off,
and drop eighteen drops of the oil of peppermint into it ; mix it all well together, and then pour it into small tin hoops, round, square, or any shape you like. Or, you may make it up as follows. Butter a clean sheet of writing paper well over, and lay it at the bottom of a square tin; pour the mixture into the paper, and lay it on your stove; it will become beautifully dappled all over, then take it off, and cut it to any shape you please.
HOREHOUND CAKE.
Make a pint of horehound tea, by pouring a pint of • boiling water upon a bunch of horehound in a basin, when 'the tea is cold, pour it in upon two pounds of crushed loaf sugar in a preserving pan; put it over a clear fire, and let it boil till of the degree of blown, (see Sugar Boiling,) take it off the fire, and mix it all well together, stirring it with a wooden spoon, till the sugar gets thick, and begins to set; then pour it out about a quarter of an inch thick, upon a slightly oiled marble slab. You may make them of a heart shape, by stamping them out with a cutter, as it sets; 01 mai k the cake in small squares; so that you can break it down the marks; or may leave the cake plain, and break it in pieces when cold. Keep it in jars or canisters from the air.
ROSE CAKE.
Proceed as for Peppermint Cake; leave out the oil of peppermint, and add otto or oil of roses. Colour with prepared cochineal.
Clarified loaf sugar may be used instead of raw sugar.
ELECAMPANE, OR CANDY CAKE.
Take clarified loaf sugar, and boil it candy height : rub it a little about the sides of the pan till it begins to grain or turn white ; then throw it out on a warm slab, or as directed for peppermint cake ; divide it into
Records on this page
Elecampane, or Candy CakeSnowy Rock, or SnowBest Bulls' EyesColoured Rock SugarPeppermint CakeRose CakeHorehound Cake