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

The water-glass, which can be had from the wholesale druggist, is simply mixed -vith water which has been previously boiled and cooled to normal temperature, in proportion of one pound of water-glass to ten pounds of water. For use: the eggs are simply taken from the solution by hand and dried before using. Eggs thus preserved should be kept in a dark cool place, and wiU keep for eight months and more. pot of boiling water and boil for tw; hours. Serve with a hot syrup sauce flavored with plenty of good rum. 1 131.— THE USE OF GLUCOSE IN PRE- SERVING OF FRUIT. Sugar after it reaches the blow degree in boil- ing readily crystalizes, and for this reason a cer- tain quantity of acid is added if this is not desired. This acid transforms the sugar into uncrystaliz- able sugar. The same result is obtained by adding glucose to the sugar. Glucose, or com sugar, is inverted sugar, only it contains less sweetening properties. X4° PAUL RICHARDS BOOK OF BREADS, CAKES, PASTRIES, ICES ANE SWEETMEATS. One part of sugar is said to sweeten as much as two and one-half parts of glucose. By using one-third part of glucose with two-thirds of sugar, a more acceptable preserve of less sweetness may be ob- tained, with a. better flavor of the fruit. 1152.— TO PRESERVE CITRON. Cut fresh citron, remove the seeds and keep in cold water for three days, changing the water every day; or place in running water. Much citron and orange peel is imported in salt brine of about twelve per cent, in strength; if this citron is used, wash it in water till all the salt is removed. Blanch the fresh or pickled citron in clear water, by setting it on the fire and let simmer; keep it near the boiling point (but do not let it boil) till soft During the blanching process some green color may be added to give a nice color. When soft, place again in cold or running water to lose some of the bitter taste. Put the peel in jars and pour over a hot syrup made with three quarts of water and two pounds of sugar; or weigh the syrup to 16 degrees syrup-scale. Let the syrup remain in the peel for two days. Drain and reboil the syrup and add more sugar to make 20 degrees Baumd. After this time, drain the syrup every three days and increase the syrup every time two more degrees by adding more sugar till it reaches 32 degrees B. The citron or peel should be fully candied by this time, and may be left in the syrup for use; but if you want to glace it, take it from the syrup and wipe dry with a moist sponge, and set to dry on a wire grate. When dry, take five pounds of sugar and one quart of water, boil to the blow degree, and drop in the peel; let boil for one minute; take out the peel with a fork and drain on a wire grate; then set in the dry closet till all the moisture has evaporated. 1153.— SALTED ALMONDS. DEVILED ALMONDS. Blanch and dry sweet almonds and brown to a fawn color. Put a pat of butter on a pan and let brown, add the hot almonds, shake well together and place in a sieve. Sprinkle with fine table salt and let cool. Another method of salting almonds is to fry the dry almonds in fresh butter till brown; then drain and sprinkle with salt. Another mode, is to roast the almonds to a nice brown, then moisten them with gum water and sprinkle with fine salt. DEVILED ALMONDS are made by adding a dash of cayenne pepper with the salt. 1154.— SALTED PEANUTS. Roast the peanuts and rub off the brown cover- ing. Finish same way as for salted almonds No. 1153. The peanuts may also be blanched before roasting. 1155.— S/J TED CHESTNUTS. Make a cross incision on the shell of the nuts; roast and peel; or boil in water and remove the peel and thin skin. Fry in butter and salt same way as for salted almonds No. 1153.

AI-modernized reading of the original text

The water-glass, which can be had from the wholesale druggist, is simply mixed -vith water which has been previously boiled and cooled to normal temperature, in proportion of one pound of water-glass to ten pounds of water. For use: the eggs are simply taken from the solution by hand and dried before using. Eggs thus preserved should be kept in a dark cool place, and wiU keep for eight months and more. pot of boiling water and boil for tw; hours. Serve with a hot syrup sauce flavored with plenty of good rum. 1151.— THE USE OF GLUCOSE IN PRESERVING OF FRUIT. Sugar after it reaches the blow degree in boiling readily crystalizes, and for this reason a certain quantity of acid is added if this is not desired. This acid transforms the sugar into uncrystalizable sugar. The same result is obtained by adding glucose to the sugar. Glucose, or com sugar, is inverted sugar, only it contains less sweetening properties. X4° One part of sugar is said to sweeten as much as two and one-half parts of glucose. By using one-third part of glucose with two-thirds of sugar, a more acceptable preserve of less sweetness may be obtained, with a. better flavor of the fruit. 1152.— TO PRESERVE CITRON. Cut fresh citron, remove the seeds and keep in cold water for three days, changing the water every day; or place in running water. Much citron and orange peel is imported in salt brine of about twelve per cent, in strength; if this citron is used, wash it in water till all the salt is removed. Blanch the fresh or pickled citron in clear water, by setting it on the fire and let simmer; keep it near the boiling point (but do not let it boil) till soft During the blanching process some green color may be added to give a nice color. When soft, place again in cold or running water to lose some of the bitter taste. Put the peel in jars and pour over a hot syrup made with three quarts of water and two pounds of sugar; or weigh the syrup to 16 degrees syrup-scale. Let the syrup remain in the peel for two days. Drain and reboil the syrup and add more sugar to make 20 degrees Baumd. After this time, drain the syrup every three days and increase the syrup every time two more degrees by adding more sugar till it reaches 32 degrees B. The citron or peel should be fully candied by this time, and may be left in the syrup for use; but if you want to glace it, take it from the syrup and wipe dry with a moist sponge, and set to dry on a wire grate. When dry, take five pounds of sugar and one quart of water, boil to the blow degree, and drop in the peel; let boil for one minute; take out the peel with a fork and drain on a wire grate; then set in the dry closet till all the moisture has evaporated. 1153.— SALTED ALMONDS. DEVILED ALMONDS. Blanch and dry sweet almonds and brown to a fawn color. Put a pat of butter on a pan and let brown, add the hot almonds, shake well together and place in a sieve. Sprinkle with fine table salt and let cool. Another method of salting almonds is to fry the dry almonds in fresh butter till brown; then drain and sprinkle with salt. Another mode, is to roast the almonds to a nice brown, then moisten them with gum water and sprinkle with fine salt. DEVILED ALMONDS are made by adding a dash of cayenne pepper with the salt. 1154.— SALTED PEANUTS. Roast the peanuts and rub off the brown cover- ing. Finish same way as for salted almonds No. 1153. The peanuts may also be blanched before roasting. 1155.— SALTED CHESTNUTS. Make a cross incision on the shell of the nuts; roast and peel; or boil in water and remove the peel and thin skin. Fry in butter and salt same way as for salted almonds No. 1153.