then take half the number and spread some with a yery
thin layer of red currant jelly, others with peach or
raspberry; then on each so spread put a cake that is
unspread, thus making a tiny sandwich or jelly cake.
If you haye different sorts of jelly, put each separate, as
you must adapt the flay or of your icing to the jelly.
For red currant, ice with chocolate icing. Recipes for
icing are so general that I refer you to your cookery
book. Those with peach may haye white icing, flayored
with almond, or with rum, beating in a little more
sugar if the flayoring dilutes your icing too much. Al-
mond flayoring goes well with raspberry. Cakes with
raspberry jelly or jam should be iced pink, coloring the
icing with prepared cochineal or cranberry juice. Thus
you have your cakes brown, pink, and white, which look
yery pretty mixed.
The process of icing is difficult to do after they are put
together, but they are much handsomer this way, and
keep longer. You require, to accomplish it, a good
quantity of each kind of icing, and a number of little
wooden skewers ; stick one into each cake and dip it
in the icing, let it run off, then stand the other end of
the skewer in a box of sand or granulated sugar. The
easiest way is to ice each half cake before putting in
the jelly ; when the icing is hard spread with jelly, and
put together.
CUEA90A may be successfully imitated by pouring oyer
eight ounces of the thinly pared rind of yery ripe
oranges a pint of boiling water, coyer, and let it cool ;
then add two quarts of brandy, or strong French spirit,
coyer closely, and let it stand fourteen days, shaking it
eyery day. Make a clarified syrup of two pounds of
sugar into one pint of water, well boiled ; strain the
90 Culture and Cooking,
brandy into it, leaving it coyered close another day.
Kub up in a mortar one drachm of potash, with a
teaspoonful of the liqueurs ; when well blended, put this
into the liqueur, and in the same way pound and add
a drachm of alum✪ Curaçao, shake well, and in an hour or two
filter through thin muslin. Eeady for use in a week or
two.
M AKASCHiisro . — Bruise slightly a dozen cherry kernels,
put them in a deep jar with the outer rind of three or-
anges and two lemons, coyer with two quarts of gin, then
add syrup and leaye it a fortnight, as for cura^oa. Stir
syrup and spirit together, leaye it another day, run it
through a jelly bag, and bottle. Eeady to use in ten
days.
NoTEAU. — Blanch and pound two pounds of bitter al-
monds, or four of peach kernels ; put to them a gallon of
spirit or brandy, two pounds of white sugar candy — or
sugar will do— a grated nutmeg, and a pod of yanilla✪ Noteau ;
leaye it three weeks coyered close, then filter and bottle ;
but do not use it for three months. To be used with
caution.
CHAPTER XIIL
PEEKCH ca:n"dt at home.
This chapter I shall have to make one of recipes
chiefly, for it treats of a branch of cooking not usually
found in cookery books^ or at least there is seldom any-
thing on the art of confectionery beyond molasses or
cream taffy and nougat. These, therefore^ I shall not
touch upon, but rather show you how to make the ex-
pensiye French candies.
The great art of making these exquisite candies is in
boiling the sugar, and it is an art easily acquired with
patience. ✪ French Candies
Page 49 · 4 recipe records on this page
Presented as published in 1885. 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
then take half the number and spread some with a very thin layer of red currant jelly, others with peach or raspberry; then on each so spread put a cake that is unspread, thus making a tiny sandwich or jelly cake. If you have different sorts of jelly, put each separate, as you must adapt the flavor of your icing to the jelly. For red currant, ice with chocolate icing. Recipes for icing are so general that I refer you to your cookery book. Those with peach may have white icing, flavored with almond, or with rum, beating in a little more sugar if the flavoring dilutes your icing too much. Almond flavoring goes well with raspberry. Cakes with raspberry jelly or jam should be iced pink, coloring the icing with prepared cochineal or cranberry juice. Thus you have your cakes brown, pink, and white, which look very pretty mixed.
The process of icing is difficult to do after they are put together, but they are much handsomer this way, and keep longer. You require, to accomplish it, a good quantity of each kind of icing, and a number of little wooden skewers; stick one into each cake and dip it in the icing, let it run off, then stand the other end of the skewer in a box of sand or granulated sugar. The easiest way is to ice each half cake before putting in the jelly; when the icing is hard spread with jelly, and put together.
Curacao may be successfully imitated by pouring over eight ounces of the thinly pared rind of very ripe oranges a pint of boiling water, cover, and let it cool; then add two quarts of brandy, or strong French spirit, cover closely, and let it stand fourteen days, shaking it every day. Make a clarified syrup of two pounds of sugar into one pint of water, well boiled; strain the
90 Culture and Cooking,
brandy into it, leaving it covered close another day. Rub up in a mortar one drachm of potash, with a teaspoonful of the liqueurs; when well blended, put this into the liqueur, and in the same way pound and add a drachm of alum, shake well, and in an hour or two filter through thin muslin. Ready for use in a week or two.
Maraschino. — Bruise slightly a dozen cherry kernels, put them in a deep jar with the outer rind of three oranges and two lemons, cover with two quarts of gin, then add syrup and leave it a fortnight, as for Curacao. Stir syrup and spirit together, leave it another day, run it through a jelly bag, and bottle. Ready to use in ten days.
Noyeau. — Blanch and pound two pounds of bitter almonds, or four of peach kernels; put to them a gallon of spirit or brandy, two pounds of white sugar candy — or sugar will do — a grated nutmeg, and a pod of vanilla; leave it three weeks covered close, then filter and bottle; but do not use it for three months. To be used with caution.
CHAPTER XIII. PEERCH CANDY AT HOME.
This chapter I shall have to make one of recipes chiefly, for it treats of a branch of cooking not usually found in cookery books, or at least there is seldom anything on the art of confectionery beyond molasses or cream taffy and nougat. These, therefore, I shall not touch upon, but rather show you how to make the expensive French candies.
The great art of making these exquisite candies is in boiling the sugar, and it is an art easily acquired with patience.
Records on this page
CuraçaoMakaschinoNoteauFrench Candies