80
CONFECTIONARY
squares. Colour your sugar with prepared cochineal,
(see Colourings for Confectionary,) by adding some to
the syrup, while boiling, sufficient to give it the de-
sired tint.
This used to be made from a decoction of the roots
of elecampane as horehound, from whence it takes its
name.
CANDIED SUGAR.
Boil three pounds of loaf sugar in half a pint of water✪ Candied Sugar
till candied, or to the degree of blown; rub the sugar
about the sides of the pan, till it begins to grain or
look white; pour it out on paper previously rubbed
with butter into tin hoops, or a tin frame, placed on a
hot slab, or a warm place.
LEMON SPONGE CANDY.
Boil a pint of clarified sugar, in a copper pan over a
clear fire, till it is of the degree of the ball or crack,
(see Sugar Boiling,) and colour it yellow. While this
is getting ready, mix half the white of an egg with a
tablespoonful of fine sifted loaf sugar, and about twenty
drops of the essence of lemon✪ Lemon Sponge Candy. Mix this well with the
sugar in the pan, with a wooden spoon; as for Rock
sugar and then pour it on paper upon which you have
sifted loaf sugar.
GINGER SPONGE CANDY,
Is made the same as Lemon Sponge Candy, excepting,
that instead of putting essence of lemon with white of
egg, you must use either a spoonful of ground ginger,
or about twenty drops of the essence of ginger.
PEPPERMINT SPONGE CANDY,
Is made the same as Lemon Sponge Candy, excepting
that instead of mixing essence of lemon, with the white
of egg and sugar, you must use about twenty drops of
the oil of peppermint.
MADE EASY.
8‘
TOFFY,
To a pound of raw sugar add two ounces of butter✪ Toffee
When boiled to the crackled degree, grain it and pom
it out on square tins, that are either oiled or buttered
PEPPERMINT LOZENGES.
Dissolve a quarter of an ounce of gum arabic, and
half as much isinglass in a quarter of a pint of boiling
water; let it stand till quite cold; (dissolved gum arabic
may be used alone, or gum arabic and gum dragon
together:) then mix into it ten or twelve drops of the
oil of peppermint. Add it to one pound and three
quarters of sifted loaf sugar✪ Peppermint Lozenges, or more, and work it all
well together into a stiffish paste; roll it out thin on a
marble slab, dusting it with starch powder; cut it into
lozenges about the size of a shilling, with a tin cutter;
and put them on paper or trays, and dry them in a
proving oven or stove.
ROSE, LEMON, GINGER, AND OTHER LOZENGES.
These lozenges are all made the same as Peppermint
Lozenges, excepting that, instead of mixing oil of pep-
permint with the gum-water, you must use, to make
llose Lozenges, ten or twelve drops of the otto of rose;
to make Lemon Lozenges, ten or twelve drops of essen-
tial oil of lemons; to make Ginger Lozenges, ten or
twelve drops of essence of ginger, or a spoonful of the
best ginger, ground. You may make any other lozenges
in the same way, by flavouring them with the essence
you intend to use, and as these essences are in general
very strong, ten or twelve drops will mostly be found
sufficient; if not, you can add a few drops more after
you have mixed the ingredients, and then well mix it
over again.
You can colour these lozenges according to the direc-
tions hereafter given, (see Colourings for Confectionary)
«o that they appear to be made of the article they are
82
CONFECTIONARY
Page 41 · 6 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
squares. Colour your sugar with prepared cochineal, (see Colourings for Confectionary,) by adding some to the syrup, while boiling, sufficient to give it the desired tint.
This used to be made from a decoction of the roots of elecampane as horehound, from whence it takes its name.
CANDIED SUGAR.
Boil three pounds of loaf sugar in half a pint of water till candied, or to the degree of blown; rub the sugar about the sides of the pan, till it begins to grain or look white; pour it out on paper previously rubbed with butter into tin hoops, or a tin frame, placed on a hot slab, or a warm place.
LEMON SPONGE CANDY.
Boil a pint of clarified sugar, in a copper pan over a clear fire, till it is of the degree of the ball or crack, (see Sugar Boiling,) and colour it yellow. While this is getting ready, mix half the white of an egg with a tablespoonful of fine sifted loaf sugar, and about twenty drops of the essence of lemon. Mix this well with the sugar in the pan, with a wooden spoon; as for Rock sugar and then pour it on paper upon which you have sifted loaf sugar.
GINGER SPONGE CANDY,
Is made the same as Lemon Sponge Candy, excepting, that instead of putting essence of lemon with white of egg, you must use either a spoonful of ground ginger, or about twenty drops of the essence of ginger.
PEPPERMINT SPONGE CANDY,
Is made the same as Lemon Sponge Candy, excepting that instead of mixing essence of lemon, with the white of egg and sugar, you must use about twenty drops of the oil of peppermint.
8‘
TOFFY,
To a pound of raw sugar add two ounces of butter When boiled to the crackled degree, grain it and pour it out on square tins, that are either oiled or buttered
PEPPERMINT LOZENGES.
Dissolve a quarter of an ounce of gum arabic, and half as much isinglass in a quarter of a pint of boiling water; let it stand till quite cold; (dissolved gum arabic may be used alone, or gum arabic and gum dragon together:) then mix into it ten or twelve drops of the oil of peppermint. Add it to one pound and three quarters of sifted loaf sugar, or more, and work it all well together into a stiffish paste; roll it out thin on a marble slab, dusting it with starch powder; cut it into lozenges about the size of a shilling, with a tin cutter; and put them on paper or trays, and dry them in a proving oven or stove.
ROSE, LEMON, GINGER, AND OTHER LOZENGES.
These lozenges are all made the same as Peppermint Lozenges, excepting that, instead of mixing oil of peppermint with the gum-water, you must use, to make llose Lozenges, ten or twelve drops of the otto of rose; to make Lemon Lozenges, ten or twelve drops of essential oil of lemons; to make Ginger Lozenges, ten or twelve drops of essence of ginger, or a spoonful of the best ginger, ground. You may make any other lozenges in the same way, by flavouring them with the essence you intend to use, and as these essences are in general very strong, ten or twelve drops will mostly be found sufficient; if not, you can add a few drops more after you have mixed the ingredients, and then well mix it over again.
You can colour these lozenges according to the directions hereafter given, (see Colourings for Confectionary) «o that they appear to be made of the article they are
Records on this page
Candied SugarLemon Sponge CandyGinger Sponge CandyPeppermint Sponge CandyToffeePeppermint Lozenges