1. Use large white grapes; cut from bunches, leaving
stems on grapes; wipe with soft, dry cloth.
3. Melt fondant, flavor with vanilla.
3. Hold grapes by the stem; dip, one at a time into fon-
dant so that grapes are covered.
4. Cool on waxed paper.
Note. — Strawberries (hulls on), cherries and dates may
be dipped in the same way
CHOCOLATE DIPPING.
1. Grate dipping chocolate or cut into small pieces;
melt over warm (not boiling) water, stirring frequently.
2. Remove from heat ; let stand until quite cool — 90°F.
3. Have centres ready; dip into chocolate one at a time,
lift out and dry on oiled paper.
Note. — Chocolates should not be dried in a draught of
air nor in a cold place ; allow to dry gradually.
Nuts, fruits, marshmallows and fondant centres should
be dry and free from icing sugar on the surface.
CONFECTIONERY
299
CANDIED ORANGE PEEL.
Rind of 2 oranges.
1 c, sugar.
c. orange water.
1. Remove the peel from oranges in quarters, scrape off
the white ; cut rind in thin strips.
2. Cook slowly in boiling water till tender, drain ; reserve
water for syrup.
3. Make syrup of sugar and orange water, when boiling
add rind, cook slowly until most of the syrup has evaporated.
4. Lift the rind out; drain; roll in granulated sugar.
SALTED ALMONDS.
1 c. shelled almonds.
2 T. butter or olive oil.
Salt.
1. Blanch and dry the almonds.
2. Place in shallow baking pan; put butter or oil over
them.
3. Brown in a moderate oven, stirring frequently.
4. Drain on unglazed paper; sprinkle with salt.
TURKISH DELIGHT.
3 tb. granulated gelatine,
e. cold water.
2 c. sugar.
y^ c. boiling water. ^
1 orange, rind and juice.
3 tb. lemon juice.
1. Soften gelatine in cold water.
2. Make syrup of sugar and water; when boiling, add
gelatine; boil gently 20 mins.
3. Remove from heat, add fruit juices; strain, add rind;
candied fruit and chopped nuts may be added.
4. Pour into a moistened pan.
5. When firm cut into squares, using a knife dipped in
hot water.
6. Roll in icing or fruit sugar.
CANADIAN COOK BOOK
NOTES
CHAPTER XXI.
LARGE AMOUNTS FOR HOME CATERING
FRUIT PUNCH (to serve 75).
3 doz. lemons.
1 doz. oranges.
1 0. grated pineapple.
10 c. sugar.
10 0. water.
1. Make syrup of water, sugar and rind of 3 lemons and
3 oranges; boil 10 mins.
2. Cool, add fruit juices, strain.
3. Dilute as required.
Note. — A few sprays of fresh mint may be used to flavor;
add to mixture, let stand 2 or 3 hours or chop mint very
finely and add to the punch before serving.
TEA (to serve 100).
1 lb. tea.
5 gals, boiling water.
1. Tie tea loosely in a bag made of two thicknesses of
cheesecloth.
2. Place bag in a large kettle of boiling water; cover
tightly; set back where it will not boil.
3. Infuse 5 to 8 mins. ; remove the bag.
BOILED COFFEE (to serve 100).
1% lbs. coffee,
2 eggs.
1 T. salt.
5 gals, boiling water.
1. Beat the eggs slightly; add shells which have been
washed and crushed; add salt and 3^ c. cold water.
2. Tie loosely in a cheesecloth.
301
302
CANADIAN COOK BOOK
3. Drop into a kettle of boiling water; cover tightly; boil
very gently 15 to 20 mins.
4. Remove the bag.
Note. — Eggs may be omitted.
FILTERED COFFEE (to serve lOo).
2 lbs. finely ground coffee.
5 gals, boiling water,
1. Scald the factory cotton filter; put in the coffee.
2. Pour boiling water through. ✪ Cocoa
Page 91 · 9 recipe records on this page
Presented as published in 1924. 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
1. Use large white grapes; cut from bunches, leaving stems on grapes; wipe with soft, dry cloth.
2. Melt fondant, flavor with vanilla.
3. Hold grapes by the stem; dip, one at a time into fondant so that grapes are covered.
4. Cool on waxed paper.
Note. — Strawberries (hulls on), cherries and dates may be dipped in the same way
CHOCOLATE DIPPING.
1. Grate dipping chocolate or cut into small pieces; melt over warm (not boiling) water, stirring frequently.
2. Remove from heat ; let stand until quite cool — 90°F.
3. Have centres ready; dip into chocolate one at a time, lift out and dry on oiled paper.
Note. — Chocolates should not be dried in a draught of air nor in a cold place ; allow to dry gradually.
Nuts, fruits, marshmallows and fondant centres should be dry and free from icing sugar on the surface.
CANDIED ORANGE PEEL.
Rind of 2 oranges. 1 c, sugar.
c. orange water.
1. Remove the peel from oranges in quarters, scrape off the white ; cut rind in thin strips.
2. Cook slowly in boiling water till tender, drain ; reserve water for syrup.
3. Make syrup of sugar and orange water, when boiling add rind, cook slowly until most of the syrup has evaporated.
4. Lift the rind out; drain; roll in granulated sugar.
SALTED ALMONDS.
1 c. shelled almonds.
2 T. butter or olive oil. Salt.
1. Blanch and dry the almonds.
2. Place in shallow baking pan; put butter or oil over them.
3. Brown in a moderate oven, stirring frequently.
4. Drain on unglazed paper; sprinkle with salt.
TURKISH DELIGHT.
3 tb. granulated gelatine, e. cold water.
2 c. sugar.
y^ c. boiling water. ^
1 orange, rind and juice.
3 tb. lemon juice.
1. Soften gelatine in cold water.
2. Make syrup of sugar and water; when boiling, add gelatine; boil gently 20 mins.
3. Remove from heat, add fruit juices; strain, add rind; candied fruit and chopped nuts may be added.
4. Pour into a moistened pan.
5. When firm cut into squares, using a knife dipped in hot water.
6. Roll in icing or fruit sugar.
CHAPTER XXI.
LARGE AMOUNTS FOR HOME CATERING
FRUIT PUNCH (to serve 75).
3 doz. lemons.
1 doz. oranges.
1 0. grated pineapple.
10 c. sugar.
10 0. water.
1. Make syrup of water, sugar and rind of 3 lemons and 3 oranges; boil 10 mins.
2. Cool, add fruit juices, strain.
3. Dilute as required.
Note. — A few sprays of fresh mint may be used to flavor; add to mixture, let stand 2 or 3 hours or chop mint very finely and add to the punch before serving.
TEA (to serve 100).
1 lb. tea.
5 gals, boiling water.
1. Tie tea loosely in a bag made of two thicknesses of cheesecloth.
2. Place bag in a large kettle of boiling water; cover tightly; set back where it will not boil.
3. Infuse 5 to 8 mins. ; remove the bag.
BOILED COFFEE (to serve 100).
1% lbs. coffee,
2 eggs.
1 T. salt.
5 gals, boiling water.
1. Beat the eggs slightly; add shells which have been washed and crushed; add salt and 3^ c. cold water.
2. Tie loosely in a cheesecloth.
3. Drop into a kettle of boiling water; cover tightly; boil very gently 15 to 20 mins.
4. Remove the bag.
Note. — Eggs may be omitted.
FILTERED COFFEE (to serve lOo).
2 lbs. finely ground coffee. 5 gals, boiling water,
1. Scald the factory cotton filter; put in the coffee.
2. Pour boiling water through.
Records on this page
CocoaCandied Orange PeelSalted AlmondsTurkish DelightFruit PunchTeaBoiled CoffeeFiltered CoffeeFiltered Coffee