8. Chocolate Creams. — Mix 2 units arrowroot smoothly with 8
of cold water, add 12 of powdered sugar, and boil rapidly from eight
to ten minutes, stirring continually. Remove from the fire, and
stir till a little cool. Flavour with vanilla or rose. Continue stir-
ring till it creams, then roll it into little balls. Melt some choco-
late over steam, adding no water ; and when the cream balls are
cold, roll them in it one by one, and lay them on a buttered slab
to cool. The creams may be varied by dividing the creams into
three parts, adding grated cocoanut to one, chopped almonds to
another, and pistachios to the third. By decreasing the water
slightly and adding a little melted butter, this makes a good icing
for cakes.
9. Chocolate Icing. — Fight units sugar, 4 of water ; boil for
five minutes, reserving 1 unit water to wet 1 unit cocoatina, which
must be added with vanilla essence at the last. Stir continually
as it cools till it is thick enough to use. (^Ssc Glace Icing.)
10. Chocolate Nought. — Make some noiigdt (see recipe) M'ith
chopped almonds or pistachios, and form into ovals about the size
of beans, lo do this quickly, keep the hands wet with cold water ;
as they aie turned out, set aside on oiled dishes. Afterwards roll
in chocolate glace icing, or chocolate prepared as for chocolate
creams.
4.1, ^^1 Toffee may either be made as cream toffee, with
the addition of 1 unit of cocoatina to the 10 units of cream, or
thus : 8 units »>rown sugar 8 of butter, and 4 of Epps’ cocoa mixed
with a little milk. Boil till thick, and pour on an oiled plate.
Ice.~Six units pounded sugar, 3 units water, 6
units gidted cocoanut. ^ 1 roceed as for glace icing. Remove the
syru]) after one minute s boiling, and stir till cloudy. Mix in the
cocoanut quickly, and pour out into an oiled deep dish. Take the
336 The Complete Indian
same proportion of suf?ar and water, boil as before, add cochineal,
stir till cloudy, and pour over the white ice. When firm, cut into
oblongs with a sharp knife. It is well to have a square tin with
sloping sides made for this work, as mixtures set in round plates
cut to waste. Taper cases may also he used. {See Miscellaneous.)
13. Creani Toffee. — 10 units white sugar and 5 of cream; boil
till the bottom of the pan shows distinctly in the stirring. Time
depends on the thickness of the cream. Add vanilla, and pour
on an oiled tin. AVhen cold, cut into squares.
14. Cream Icing.— Boil 10 units of thick cream and sugar to-
gether as for cream toffee. When fairly thick, stir into it a suffi-
ciency of finely-powdered white sugar to make the whole to a stiff
paste. Add flavouring and colouring if desired. AVhilst still warm,
arrange over your cake, using a biscuit-forcer for the purpose.
Coffee cream icing only requires the addition of a little essence of
coffee whilst the cream and sugar are being boiled. ✪ Butter-Scotch
Page 234 · 3 recipe records on this page
Presented as published in 1898. 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
8. Chocolate Creams. — Mix 2 units arrowroot smoothly with 8 of cold water, add 12 of powdered sugar, and boil rapidly from eight to ten minutes, stirring continually. Remove from the fire, and stir till a little cool. Flavour with vanilla or rose. Continue stirring till it creams, then roll it into little balls. Melt some chocolate over steam, adding no water ; and when the cream balls are cold, roll them in it one by one, and lay them on a buttered slab to cool. The creams may be varied by dividing the creams into three parts, adding grated cocoanut to one, chopped almonds to another, and pistachios to the third. By decreasing the water slightly and adding a little melted butter, this makes a good icing for cakes.
9. Chocolate Icing. — Eight units sugar, 4 of water ; boil for five minutes, reserving 1 unit water to wet 1 unit cocoatina, which must be added with vanilla essence at the last. Stir continually as it cools till it is thick enough to use. (See Glace Icing.)
10. Chocolate Nought. — Make some nougat (see recipe) with chopped almonds or pistachios, and form into ovals about the size of beans, lo do this quickly, keep the hands wet with cold water ; as they are turned out, set aside on oiled dishes. Afterwards roll in chocolate glace icing, or chocolate prepared as for chocolate creams.
11. Toffee may either be made as cream toffee, with the addition of 1 unit of cocoatina to the 10 units of cream, or thus : 8 units brown sugar 8 of butter, and 4 of Epps' cocoa mixed with a little milk.. Boil till thick, and pour on an oiled plate.
12. Ice.—Six units pounded sugar, 3 units water, 6 units grated cocoanut. Proceed as for glace icing. Remove the syru]) after one minute s boiling, and stir till cloudy. Mix in the cocoanut quickly, and pour out into an oiled deep dish. Take the
336 The Complete Indian
same proportion of sugar and water, boil as before, add cochineal, stir till cloudy, and pour over the white ice. When firm, cut into oblongs with a sharp knife. It is well to have a square tin with sloping sides made for this work, as mixtures set in round plates cut to waste. Taper cases may also be used. {See Miscellaneous.)
13. Creani Toffee. — 10 units white sugar and 5 of cream; boil till the bottom of the pan shows distinctly in the stirring. Time depends on the thickness of the cream. Add vanilla, and pour on an oiled tin. When cold, cut into squares.
14. Cream Icing.— Boil 10 units of thick cream and sugar together as for cream toffee. When fairly thick, stir into it a sufficiency of finely-powdered white sugar to make the whole to a stiff paste. Add flavouring and colouring if desired. Whilst still warm, arrange over your cake, using a biscuit-forcer for the purpose. Coffee cream icing only requires the addition of a little essence of coffee whilst the cream and sugar are being boiled.
Records on this page
Butter-ScotchChocolate CreamsCream Toffee