degree. Beat the whites of eggs firm, and after to the low crack, or 254' FaTir., and put in the
the first batch has cooled down to some extent, almonds: stir again till grained. Repeat this
pour it into the whites, same as for making a hot once or twice more, and they are then ready,
meringue. When this is done, mix the second Peanuts, walnuts and filberts are made into
batch (which should be just boiled to crack by Pralines like the almonds.
this time) , with the first batch, pouring it gradu- Orange and lemon peel; also rose leaves,
ally and stirring all thi time. Then add the nut violets and orange flowers are made into Pralines
meat and flavor of orange flower or vanilla. Fill in the same manner,
the mixture in a high square pan lined with wax mg.-CREAM ALMONDS,
paper, and let get cold before cutting. CREAM PEANUTS
In place of nut meats, candied peel, glace fruits, ^^^^ ^^^^^^ ^j ^^g^^_ ^^^ ^^^ ^^^.^"^^ ^^^^^^
like cherries, apricots, angelica, etc., may be of blanched, dried and roasted almonds,
added for variety. p^ ^^^ ^^^^^ ^^ ^,^jj ^;jj^ ^^^ ^^^^.j ^^ ^ater;
11 16. — ALMOND NOUGAT FOR SMALL boil to the soft ball degree, flavor with orange
AND LARGE BASKETS. AND OTHER flower extract, and color pink. Have the almonds
ORNAMENTAL WORK. hot in a round vessel. Take the sugar ofE the fire
Two pounds of granulated sugar, three pounds and pour in a thin stream on the almonds, stir-
of blanched and shredded almonds, the juice of ring constantly; use all the sugar till the almonds
two lemons. are well coated.
Melt sugar and lemon juice on a slow fire, stir- CREAM PEANUTS may be made in the
ring constantly till the sugar is all melted. When same manner.
it begins to boil on the sides and assumes a 1120. LOZENGES.
golden color, add the heated almonds, mix well Lozenges are made from the gum paste No. 88.
and take off the fire. Put on oiled slab and roll, piavor and color is added with the sugar, also the
into a thin sheet. other ingredients in form of extracts or powders.
While the nougat is soft it is pressed in the The paste is rolled out into a thin sheet and
forms, or cut and bent in shape after the designs, formed with small cutters in difierent shapes.
The mixture can be kept warm and pliable on ^1 lozenges are made in the same manner.
a heated pan in the oven door, and can be pressed j^oU the paste out on the slab to about one-
in any form and shape in this state This work quarter inch thick. Dust the slab with starch
requires quickness, and the nougat can be pressed powder. Dust the top with XXXX powdered
in the forms with hard lemon or orange. After sugar, and rub it smooth and glossy with the
it has hardened it can be easily taken from the hand. Cut out the lozenges and put to dry in the
oiled molds. hot closet.
1117.— NOUGATINAS. ii2i.— CREAM DROPS.
Two pounds of blanched, finely-chopped and Take from the prepared fondant No. 205. Dis-
dried almonds, two and one-half pounds of fine solve the amount required in a small pan on a
powdered sugar, the juice of one lemon✪ Almond Nougat. slow fire, or in hot water. Color and flavor with
Melt the sugar and lemon juice, and finish like mint, wintergreen. musk, rose, etc. , etc. Fill the
No. 1116. Roll out on the slab, and cut into melted fondant into a drop funnel or paper
squares or diamonds, like caramels. Dip in cornet, and drop out on waxed paper in small
melted chocolate, like creams, and set in pans on drops the size of a twenty-five cent piece. Let
wax paper to dry and harden. become firm, and dry and remove from the paper.
iri8.— BURNED ALMONDS. '^^^^^ lozenges are used by caterers to sweeten
PRAT INF*; ^"'^ flavor the water in the finger bowls, because
„ , ^, J jr 1 ,. J J they readily dissolve in the water — sweetening
Take three pounds of granulated sugar and one , „ . , .
, i_ii-ii 1 Ti ii-M and flavormg at the same time,
and one-half pints 01 water.✪ Burned Almonds L.et come to a boil, °
Page 159 · 3 recipe records on this page
Presented as published in 1907. 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
A modernized reading is not available for this page yet. You are seeing the original text.
degree. Beat the whites of eggs firm, and after to the low crack, or 254' FaTir., and put in the
the first batch has cooled down to some extent, almonds: stir again till grained. Repeat this
pour it into the whites, same as for making a hot once or twice more, and they are then ready,
meringue. When this is done, mix the second Peanuts, walnuts and filberts are made into
batch (which should be just boiled to crack by Pralines like the almonds.
this time) , with the first batch, pouring it gradu- Orange and lemon peel; also rose leaves,
ally and stirring all thi time. Then add the nut violets and orange flowers are made into Pralines
meat and flavor of orange flower or vanilla. Fill in the same manner,
the mixture in a high square pan lined with wax mg.-CREAM ALMONDS,
paper, and let get cold before cutting. CREAM PEANUTS
In place of nut meats, candied peel, glace fruits, ^^^^ ^^^^^^ ^j ^^g^^_ ^^^ ^^^ ^^^.^"^^ ^^^^^^
like cherries, apricots, angelica, etc., may be of blanched, dried and roasted almonds,
added for variety. p^ ^^^ ^^^^^ ^^ ^,^jj ^;jj^ ^^^ ^^^^.j ^^ ^ater;
11 16. — ALMOND NOUGAT FOR SMALL boil to the soft ball degree, flavor with orange
AND LARGE BASKETS. AND OTHER flower extract, and color pink. Have the almonds
ORNAMENTAL WORK. hot in a round vessel. Take the sugar ofE the fire
Two pounds of granulated sugar, three pounds and pour in a thin stream on the almonds, stir-
of blanched and shredded almonds, the juice of ring constantly; use all the sugar till the almonds
two lemons. are well coated.
Melt sugar and lemon juice on a slow fire, stir- CREAM PEANUTS may be made in the
ring constantly till the sugar is all melted. When same manner.
it begins to boil on the sides and assumes a 1120. LOZENGES.
golden color, add the heated almonds, mix well Lozenges are made from the gum paste No. 88.
and take off the fire. Put on oiled slab and roll, piavor and color is added with the sugar, also the
into a thin sheet. other ingredients in form of extracts or powders.
While the nougat is soft it is pressed in the The paste is rolled out into a thin sheet and
forms, or cut and bent in shape after the designs, formed with small cutters in difierent shapes.
The mixture can be kept warm and pliable on ^1 lozenges are made in the same manner.
a heated pan in the oven door, and can be pressed j^oU the paste out on the slab to about one-
in any form and shape in this state This work quarter inch thick. Dust the slab with starch
requires quickness, and the nougat can be pressed powder. Dust the top with XXXX powdered
in the forms with hard lemon or orange. After sugar, and rub it smooth and glossy with the
it has hardened it can be easily taken from the hand. Cut out the lozenges and put to dry in the
oiled molds. hot closet.
1117.— NOUGATINAS. ii2i.— CREAM DROPS.
Two pounds of blanched, finely-chopped and Take from the prepared fondant No. 205. Dis-
dried almonds, two and one-half pounds of fine solve the amount required in a small pan on a
powdered sugar, the juice of one lemon. slow fire, or in hot water. Color and flavor with
Melt the sugar and lemon juice, and finish like mint, wintergreen. musk, rose, etc. , etc. Fill the
No. 1116. Roll out on the slab, and cut into melted fondant into a drop funnel or paper
squares or diamonds, like caramels. Dip in cornet, and drop out on waxed paper in small
melted chocolate, like creams, and set in pans on drops the size of a twenty-five cent piece. Let
wax paper to dry and harden. become firm, and dry and remove from the paper.
iri8.— BURNED ALMONDS. '^^^^^ lozenges are used by caterers to sweeten
PRAT INF*; ^"'^ flavor the water in the finger bowls, because
„ , ^, J jr 1 ,. J J they readily dissolve in the water — sweetening
Take three pounds of granulated sugar and one , „ . , .
, i_ii-ii 1 Ti ii-M and flavormg at the same time,
and one-half pints 01 water. L.et come to a boil, °