Cassell's dictionary of cookery

Rock Cream.— Take a tea-cupful of good rice and boil it till soft in sweet milk, sweeten with powdered loaf sugar, and pile it up high on a dish. Lay on the rice, here and there, square pieces of currant jelly, or any kind of preserved fruit. Beat up very stiff the whites of four or five eggs, and a little powdered sugar flavoured with orange-flower water or vanilla ; add a tea-spoonful of cream, and drop the preparation over the rice, giving it the look of a rock covered with snow. Rock, Dublin.— Take half a pound of sweet almonds. Pick out eight of them, blanch them, cut them into strips, and then throw them into rose or orange-water till wanted. Put the rest of the almonds into a mortar with six bitter ones, and pound them to a paste with a dessert-spoonful of brandy. Add gradually two ounces of powdered sugar and four ounces of sweet butter. Pound the mixture till it looks very white, and set it in a cold place to stiffen. Dip two spoons into cold water, and with these fonn the paste into pieces the size and shape of an egg. Pile these in a glass dish in a rock-like form, and ornament with strips of angelica, the almonds which were put aside, and a little myrtle. Probable cost, Is. 3d. Sufficient for a small dish. Rock, Irish, {see Irish Eock). Rock or Candy. — Put a pound of loaf sugar into a saucepan with a tea-cupful of water, ;md stir it until it is dissolved, add a spoonful of vinegar to clear it, and carefully remove the scum. Have ready a shallow tin rubbed over with butter. When the sugar is boiled sufficiently, stir inta it sliced almonds, chopped cocoa-nut, or Brazil nuts shelled and cut in slices, and pour it into the tin to the thickness of half or a quarter of an inch. If preferred, the nuts, &c., may be left out, and the rock may be simply marked across with a knife when it is almost cold. In order to ascertain when the sugar is done enough, dip a spoon into it, and raise it. If the threads thus formed snap like glass, it is ready. Rock,- Snowy. — Take a pound of loaf sugar, clarify it, and boil it till it reaches the degree of crackled ; then add a table-spoonful of vinegar. A few drops of either the essence of lemon or the oil of peppermint may also be mixed in. AVhen the ingredients are thoroughly incorporated, pour the mixture out on a slightly oiled marble slab; whilst cooling it may be twisted, rolled, moulded, or made up into any shape at pleasure. Rock Sugar, Coloured.— Take a pint of clarified sugar and boil it in a copper or earthenware pan over a clear fire till it reaches the degree of- crackled. Remove it from the fire, and mix well into it a table-spoonful of icing, stirring briskly all the time with your skimmer. If no icing is at hand, mix some sifted loaf sugar with the white of an egg till it is quite thick, put in a table-spoonful, and that will answer as well. If the rock is wanted coloured, mix with the icing any of the colourings used for confectionery before you put it to the sugar. \Vhen the sugar and icing- are well mixed, put it into a papered sieve to cool, and when quite cold break it in pieces.