Make the French cream, and before putting all tne
sugar into it add the nuts, and when done form them
into balls. Hickory nuts, butternuts, walnuts or
almonds may be used, or several kinds of nuts may be
mixed together.
PEPPERMINT DROPS.
Pour into a vessel one gill of water, with a pound of
granulated sugar, half a pound of powdered sugar, and
a teaspoonful of peppermint essence✪ Peppermint Drops. Mix well with
the spatula for ten minutes. Place the third part of the
preparation in a copper gum-dropper with one lip, then
place it on the fire, stir with the spatula until it nearly
comes to a boil, take from oflf the fire, and immediately
add one ounce of powdered sugar ; mix well for one
minute. Have two or three sheets of tin on a table.
Take the dropper by the handle, in the left hand, lip in
front and over the tin, and then, with a larding needle
in the right hand, slightly incline the lip over the tin;
then bj' gently pressing the preparation down, with the
point of the needle over the lip, drop small even bits on
the tins the size of a penny and half an inch apart from
one another. Proceed the same with the rest of the prep-
aration until all down, and then allow to dry for thirty
minutes. Lay a sheet of paper over a tin pan, gently
lift up the drops one by one and lay them over the
paper. Place the pan on a shelf, and dry for twenty-
four hours, then transfer them into a tin box or a glass
jar, and serve when desired.
TO GLACE FRUITS.
Have the fruit perfectly dry. If oranges, separate
carefully each carpel without breaking the inner skin.
Stand them in a warm place to dry. Put one pound
of granulated sugar in a granite kettle, add to it a half-
cup of water and stand over the fire to boil. Do not
stir after the sugar is dissolved. After the mixture has
been boiling about ten minutes, hold the forefinger and
thumb in ice water for a minute, then quickly dip up a
The Complete Cook Book. 305
little of the boiling syrup with them ; press the thumb
and finger tightly together, then draw them apart ; if
the syrup forms a thread it is at the second degree.
Boil gently about three or four minutes longer until it
reaches the sixth degree. This may be known by tak-
ing a small portion on the end of a spoon, then dipping
it into cold water, and breaking it off quickly ; if it is
brittle, without being at all sticky, it is just right.
The syrup must never be stirred, or it will cause granu-
lation. Now take it quickly from the fire, add a table-
spoonful of lemon juice, stand in a basin of boiling
water, to keep the syrup from candying. Take the
fruit on the point of a large skewer or with the sugar
tongs, dip into the syrup, lay it on a piece of buttered
paper, and stand in a warm dry place to dry. English
walnuts and almonds are glaced in the same manner.
HOW TO CRYSTALLIZE FRUIT.
Select the finest of any kind of fruit, leave on their
stalks. Beat the whites of three eggs to a stiff froth ;
dip the fruit into the beaten white, holding by the stalk.
Be sure and have every part of the fruit covered, then
dip into powdered sugar. Place in a warm oven until
the icing becomes firm.
TO CRYSTALLIZE ANY FRUIT THAT WILL
KEEP ITS FORM; ALSO NUTS. ✪ Glace Fruits
Page 146 · 2 recipe records on this page
Presented as published in 1900. 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
Make the French cream, and before putting all the sugar into it add the nuts, and when done form them into balls. Hickory nuts, butternuts, walnuts or almonds may be used, or several kinds of nuts may be mixed together.
PEPPERMINT DROPS.
Pour into a vessel one gill of water, with a pound of granulated sugar, half a pound of powdered sugar, and a teaspoonful of peppermint essence. Mix well with the spatula for ten minutes. Place the third part of the preparation in a copper gum-dropper with one lip, then place it on the fire, stir with the spatula until it nearly comes to a boil, take from off the fire, and immediately add one ounce of powdered sugar ; mix well for one minute. Have two or three sheets of tin on a table. Take the dropper by the handle, in the left hand, lip in front and over the tin, and then, with a larding needle in the right hand, slightly incline the lip over the tin; then by gently pressing the preparation down, with the point of the needle over the lip, drop small even bits on the tins the size of a penny and half an inch apart from one another. Proceed the same with the rest of the preparation until all down, and then allow to dry for thirty minutes. Lay a sheet of paper over a tin pan, gently lift up the drops one by one and lay them over the paper. Place the pan on a shelf, and dry for twentyfour hours, then transfer them into a tin box or a glass jar, and serve when desired.
TO GLACE FRUITS.
Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner skin. Stand them in a warm place to dry. Put one pound of granulated sugar in a granite kettle, add to it a half cup of water and stand over the fire to boil. Do not stir after the sugar is dissolved. After the mixture has been boiling about ten minutes, hold the forefinger and thumb in ice water for a minute, then quickly dip up a
The Complete Cook Book. 305
little of the boiling syrup with them ; press the thumb and finger tightly together, then draw them apart ; if the syrup forms a thread it is at the second degree. Boil gently about three or four minutes longer until it reaches the sixth degree. This may be known by taking a small portion on the end of a spoon, then dipping it into cold water, and breaking it off quickly ; if it is brittle, without being at all sticky, it is just right. The syrup must never be stirred, or it will cause granulation. Now take it quickly from the fire, add a tablespoonful of lemon juice, stand in a basin of boiling water, to keep the syrup from candying. Take the fruit on the point of a large skewer or with the sugar tongs, dip into the syrup, lay it on a piece of buttered paper, and stand in a warm dry place to dry. English walnuts and almonds are glaced in the same manner.
HOW TO CRYSTALLIZE FRUIT.
Select the finest of any kind of fruit, leave on their stalks. Beat the whites of three eggs to a stiff froth ; dip the fruit into the beaten white, holding by the stalk. Be sure and have every part of the fruit covered, then dip into powdered sugar. Place in a warm oven until the icing becomes firm.
TO CRYSTALLIZE ANY FRUIT THAT WILL KEEP ITS FORM; ALSO NUTS.
Records on this page
Peppermint DropsGlace Fruits