Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Put together on the fire and stir till dissolved. Cover the kettle during boilingand let boil to the soft ball degree, or 242° Fahr. Sprinkle the slab with Water, put on the bars and pour on the sugar. Let cool down, till you can handle it and PASTRIES, ICES AND SWEETMEATS. work with the scraper like Cream Fondant. Flavor and color it; then let rest for five minutes and cover with cloth; then work smooth. Dust the table with fine powdered sugar, roll out the cream flat to about half an inch thick (or less). Mark out in two-inch squares and put in pans. After this recipe all kinds can be made: adding nut meats or chocolate, and changing flavors and colors. 1105.— NUT CANDY. FIVE KINDS OF NUT CANDY. Take two pounds of sugar, one pound of glucose, half a pint of water, about two pounds of nut meat. Boil to 280° Fahr., or good crack; stir in the nuts with a spatula which has been soaked in water; let boil a moment longer and put on the slab. Spread out well on the greased marble, roll out with a rolling pin and cut in squares or bars. In this manner all the different nuts may be used, as peanuts, cocoanuts, walnuts, hickory and Brazil nuts. Peanuts should be roasted and cleaned. The larger nuts may be broken; and all the nuts should be heated and added hot. In this state they will mix better with the boiling sugar. 1106.— JAPANESE COCOANUT CANDY. Three pounds of glucose, and one pound of powdered sugar. Mix together and stir till dissolved. Boil to 250° Fahr., or hard ball; add three pounds of shredded cocoanut, mix well and take off the fire. Put on the slab between the bars. When cool, sift powdered sugar over and cut in squares or bars. 1107.— COCOANUT CREAM BALLS. Three pounds of sugar, one pound of glucose, one pint of water, the meat of one large fresh grated cocoanut, or twenty ounces of desiccated cocoanut. Fresh cocoanut is preferred for this candy. The desiccated cocoanut should be moistened in steam, or stirred in a kettle on the fire with a little water, till the water is evaporated and has softened the nut meat. Boil to the soft ball degree; take the kettle off the fire, and rub the sugar on the sides of the vessel with the spatula till it whitens and granulates; stir this into the rest of the sugar till it is all white and milky; then add the cocoanut; mix and cover and let cool. Now work this up with the spatula into smooth cream. From this mix" ture form balls. Have ready prepared some finely-chopped and browned cocoanut mixed with granulated sugar; or prepare half a panful of colored sugar, of a bright red, ( see Colored Sugar PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. I3I in No. 73) . Throw the balls into it, and shake Put sugar, glucose and one pint of milk on the them well about. Let the covered balls dry on fire and stir till dissolved. When boiling, add the trays before using. butter and three more pints of milk. Stir constantly POPCORN BALLS stantly till the milk has evaporated and add the Boil two pounds of sugar to the soft ball, or "^^"^ gradually, stirring all the time. Boil to 240°Fahr: addhalf a teaspoonful cream of tartar. ^^So" Fahr.. and add the grated chocolate; mix Have ready a quantity of popped com, and stir it well and add the heated nut meat. Pour on the in the sugar to form a firm mixture. Take off the 8"^^*^* slab, let cool and cut in caramels, fire, and with your hands slightly buttered form 1113. — CREAM CARAMELS, into balls and wrap in wax paper. ROSE CARAMELS. Confectioners use a machine for this purpose, STRAWBERRY CARAMELS, to make a perfect rounded ball, and the outside of MAPLE CARAMELS, the com is tinted with pink carmine. NUT CARAMELS. 1109.-VANILLA CREAM CANDY. , '^''° P""""^' °} granulated sugar, one pound of Five pounds of sugar, one quart of water, half S^""^^- *^"^° P'°'^ °* '"'"'■ °°« 'I""' °* "^^•