In one glass put the white of an egg^ in another one put an
equal quantity of water. Mix them slowly with half a pound
of icing sugar and stir until it is dough-like.
Almond Oreams
Blanch the almonds and cover them with candy dough.
The outsides may be varied in looks to suit the tasto.
Cream Dates
From fresh dates take out the stones. Lay a roll of candy
dough in its place, press together, and lay away to stiffen.
Ohooolate Oreams
Boil together for five minutes half a cup of cream and two
cups of granulated sugar. Set the dish in another of cold water
and stir till the cream is hard enough to make into balls, first
flavoring with yanUla. Melt the chocolate, and dip in the balls.
Ohooolate Oream Oaramels
Put twelve ounces of chocolate in a saucepan with one pint
of chocolate syrup — sold by any grocer, or made after receipt
on page 896, — and one tablespoon of yanilla. When the liquid
begins to melt, add one pint of rich cream and one pound and a
half of granulated sugar. Let ali come to a boil, and when it
begins to boil, stir it constantly until it becomes a largo ball —
which will be in about ten minutes. Pour into slightly oiled
pans or on a marble slab. This caramel will take a long time
to cool. Cut in long strips, then across in inch squares. Fold
each one in oil paper as you cut it.
882 MR8. aEELY'8 COOK BOOK
Oream Oandies
Meli four cupe of sugar and two cupa of water. Add three
heaping tablespoons of arrowroot and a pinch of cream of
tartar. Boil up and pour into buttered moulds.
Ooooanut Dropa
Take one pound of grated cocoanut, half a pound of pulver-
ized sugar^ and the whites of four eggs beaten to a stiff froth.
You must bave enough of the white of egg to wet the sugar and
coooanut. Beat well together and drop on buttered plates in
drops the size of a fiye-cent piece, and bake.
Ck>coanut Drops
One cocoanut grated fine, half a pound of pulverized sugar,
and the whites of two eggs beaten to a f roth. Drop on buttered
paper and bake in a quick oven.
Walnut Oreams
Take perfect half meats of walnuts, press on either side of a
candy dough marble, and set away to harden.
Hiokory Nut Kisses
Beat the whites of four eggs to a stiff froth, add one pound
of granulated sugar, and one cup of hickory nut meats chopped
rather fine. Drop f rom teaspoons upon buttered paper and bake
fifteen minutes in a moderate oven.
Frenoh Nougat
Pour boiling water over half a pound of almonds✪ Frenoh Nougat. Let them
stand for five minutes. Remove the skins, and wash them. Cut
ench one in eight long strips, then put them in the oven to dry.
CANDIE8, PBE8EBVB8^ AND PICKLBS 886
Glazed FmitB
Put two pounds of cut sugar and two gills of cold water✪ Glazed Fruits in a
sugar boiler over the fìre and boil until the top is covered with
large bubbles. Test it by dropping a little into cold water.
When it snaps, it is done. Wipe the sides of the boiler occa-
sionallj to remove the sugar that is apt to collect. Remove the
boiler f rom the fìre and dip the fruita in the sugar. Then lay
them on a dish rubbed with a little olive oil.
Oranberry Jelly à la Oereal ✪ Oranberry Jelly à la Oereal
Page 208 · 4 recipe records on this page
Presented as published in 1902. 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
In one glass put the white of an egg, in another one put an equal quantity of water. Mix them slowly with half a pound of icing sugar and stir until it is dough-like.
Almond Creams
Blanch the almonds and cover them with candy dough. The outsides may be varied in looks to suit the tasto.
Cream Dates
From fresh dates take out the stones. Lay a roll of candy dough in its place, press together, and lay away to stiffen.
Chocolate Creams
Boil together for five minutes half a cup of cream and two cups of granulated sugar. Set the dish in another of cold water and stir till the cream is hard enough to make into balls, first flavoring with vanilla. Melt the chocolate, and dip in the balls.
Chocolate Cream Caramels
Put twelve ounces of chocolate in a saucepan with one pint of chocolate syrup — sold by any grocer, or made after receipt on page 896, — and one tablespoon of vanilla. When the liquid begins to melt, add one pint of rich cream and one pound and a half of granulated sugar. Let all come to a boil, and when it begins to boil, stir it constantly until it becomes a largo ball — which will be in about ten minutes. Pour into slightly oiled pans or on a marble slab. This caramel will take a long time to cool. Cut in long strips, then across in inch squares. Fold each one in oil paper as you cut it.
Cream Candies
Melt four cups of sugar and two cupa of water. Add three heaping tablespoons of arrowroot and a pinch of cream of tartar. Boil up and pour into buttered moulds.
Cocoanut Drops
Take one pound of grated cocoanut, half a pound of pulverized sugar, and the whites of four eggs beaten to a stiff froth. You must have enough of the white of egg to wet the sugar and cocoanut. Beat well together and drop on buttered plates in drops the size of a five-cent piece, and bake.
Cocoanut Drops
One cocoanut grated fine, half a pound of pulverized sugar, and the whites of two eggs beaten to a froth. Drop on buttered paper and bake in a quick oven.
Walnut Creams
Take perfect half meats of walnuts, press on either side of a candy dough marble, and set away to harden.
Hickory Nut Kisses
Beat the whites of four eggs to a stiff froth, add one pound of granulated sugar, and one cup of hickory nut meats chopped rather fine. Drop from teaspoons upon buttered paper and bake fifteen minutes in a moderate oven.
French Nougat
Pour boiling water over half a pound of almonds. Let them stand for five minutes. Remove the skins, and wash them. Cut ench one in eight long strips, then put them in the oven to dry.
CANDIE8, PRESERVES, AND PICKLBS 886
Glazed Fruits
Put two pounds of cut sugar and two gills of cold water in a sugar boiler over the fìre and boil until the top is covered with large bubbles. Test it by dropping a little into cold water. When it snaps, it is done. Wipe the sides of the boiler occasionally to remove the sugar that is apt to collect. Remove the boiler from the fire and dip the fruita in the sugar. Then lay them on a dish rubbed with a little olive oil.
Cranberry Jelly à la Cereal
Records on this page
Frenoh NougatGlazed FruitsOranberry Jelly à la OerealOranberry Jelly