To make other candies, bring the syrup very carefully to such a degree of heat that the " threads" which drop from the spoon when raised into the colder air will snap like glass, ^\^len this stage is reached add a teaspoon of vinegar or cream tartar to prevent "graining," and pour into pans as directed in the recipes which follow. Butter should be put in when candy is almost done, and flavors are more delicate when added just after taking from the fire. To make round stick candies, pull, and roll into shape with well-floured hands as soon as cool 142 CONFECTIONERY. enough to handle. In making candy into flat sticks, squares, or any shape, indent it when partially cool with a warm knife rubbed With butter, and when cold it will separate easily. Colored candies are often injurious, and sometimes even poisonous, and should be avoided. In making meringues, trifles and kisses, use fine powdered sugar (" Confectioners' XXX " is the best grade) and provide a cone-shaped bag of strong, heavy linen or ticking — or for once using, strong brown paper will do — through a hole in the small end put a funnel-shaped tin tube one- ^m^mmia^ half inch in diameter at the small end, and pro- ^ffif^ m7 ^J vided with a flange at the other to prevent it kJSm bi«. from slipping quite through (these tubes are of various shapes for kisses, trifles, lady-fingers, etc.), tie the small end of the bag firmly around the tube, and holding bag in right hand squeeze the mixture through in shapes desired, using a good deal of pressure if cakes are to be large, but if small very little \7ill do. Bake in a very mod- erate oven, or let dry in cool oven for two hours. The oven for meringues, kisses, etc., should be slower than for angel cake, and kept at an even temperature ; if meringues are exposed to much heat they will be spoiled. ^Vhen powdered almonds are to be used^ they should be thoroughly dried in the open air after blanching, and they will pulverize more easily. In making macaroons or drops, or pulling butter-scotch or taffy, butter hands lightly to prevent stick- ing. Flouring the hands is apt to give an unpleasant taste to the candy. Blanched almonds should always be prepared the day before wanted that they may become perfectly dry before using. To blanch them, shell and put them into hot water after it comes to a boil, and let boil a few minutes, then throw them into cold water, slip oflf the skins and dry in the open air. Never dry them in the oven, which takes away the oil. Shelled almonds are more economical for use in cakes or confectionery. One pound of unshelled almonds only makes six and one-half ounces or one coffee-cupful when shelled, while the shelled are generally only double the price, and sometimes not that per pound. The Princess is the best variety to buy in the shell. The bitter alfnond is considered injurious to animal life and should be used with great caution. Of the shelled sweet almonds the Jordan is the finest, though the Sicely is good. To prepare COSFECTIOXERY. 143

AI-modernized reading of the original text

To make other candies, bring the syrup very carefully to such a degree of heat that the " threads" which drop from the spoon when raised into the colder air will snap like glass, When this stage is reached add a teaspoon of vinegar or cream tartar to prevent "graining," and pour into pans as directed in the recipes which follow. Butter should be put in when candy is almost done, and flavors are more delicate when added just after taking from the fire. To make round stick candies, pull, and roll into shape with well-floured hands as soon as cool enough to handle. In making candy into flat sticks, squares, or any shape, indent it when partially cool with a warm knife rubbed With butter, and when cold it will separate easily. Colored candies are often injurious, and sometimes even poisonous, and should be avoided. In making meringues, trifles and kisses, use fine powdered sugar ("Confectioners' XXX" is the best grade) and provide a cone-shaped bag of strong, heavy linen or ticking — or for once using, strong brown paper will do — through a hole in the small end put a funnel-shaped tin tube one-half inch in diameter at the small end, and provided with a flange at the other to prevent it from slipping quite through (these tubes are of various shapes for kisses, trifles, lady-fingers, etc.), from slipping quite through (these tubes are of various shapes for kisses, trifles, lady-fingers, etc.), tie the small end of the bag firmly around the tube, and holding bag in right hand squeeze the mixture through in shapes desired, using a good deal of pressure if cakes are to be large, but if small very little will do. Bake in a very moderate oven, or let dry in cool oven for two hours. The oven for meringues, kisses, etc., should be slower than for angel cake, and kept at an even temperature ; if meringues are exposed to much heat they will be spoiled. When powdered almonds are to be used, they should be thoroughly dried in the open air after blanching, and they will pulverize more easily. In making macaroons or drops, or pulling butter-scotch or taffy, butter hands lightly to prevent sticking. Flouring the hands is apt to give an unpleasant taste to the candy. Blanched almonds should always be prepared the day before wanted that they may become perfectly dry before using. To blanch them, shell and put them into hot water after it comes to a boil, and let boil a few minutes, then throw them into cold water, slip oflf the skins and dry in the open air. Never dry them in the oven, which takes away the oil. Shelled almonds are more economical for use in cakes or confectionery. One pound of unshelled almonds only makes six and one-half ounces or one coffee-cupful when shelled, while the shelled are generally only double the price, and sometimes not that per pound. The Princess is the best variety to buy in the shell. The bitter alfnond is considered injurious to animal life and should be used with great caution. Of the shelled sweet almonds the Jordan is the finest, though the Sicely is good. To prepare COSFECTIOXERY. 143

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