Cut slices of stale bread of medium thickness, dip
tftch in well beaten egg and milk with salt, sufficient
to moisten (not soak) a little, then in cracker crumbs
finely rolled. Brown both sides in flat spider as you
would potatoes, in half butter and half lard. It is
a change for a breakfast dish.
Baking-Powder.
2 pounds cream tartar i pound bi carb. soda
6 ounces corn starch
Mix well and put it through a sieve three times.
Caramel Cream.
Boil two coffee cups of best brown sugar, butter the
the size of an egg, and two-thirds of a cup of thin
sweet cream twelve minutes after it commences to
boil. Dissolve one-half a cup of gelatine in as little
water as will dissolve it; add this to it, and the rest
of pint of cream✪ Caramel Cream. Strain and flavor with vanilla; put
in a mold and let it stand over night. Serve with
cream.
CANDY.
■
Ice Cream Candy.
3 cups white sugar % teaspoon cream of tartar
}✪ Ice Cream Candyi cup water
Boil without stirring until when tried in cold water
it is brittle. Turn into a buttered, platter, butter the
hands as soon as cool enough to handle and pull it till
The Queen Cook Booh 1%J
it is white and glossy. Flavor and coler it whMi MiUly
for pulling. Cut into sticks.
Fig Candy.
Take one pound of sugar, ^ pint of water, and
set over a slow fire; when brittle add a few drops of
vinegar, a lump of butter, and pour onto sliced figs✪ Fig Candy.
Cheese Straws.
Mix one cup of grated cheese with one cup of floor,
a half teaspoon salt, a pinch of cayenne pepper, the
yolks of two eggs and the white of one, butter th^
size of an egg✪ Cheese Straws. No water nor milk must be added as
then they will not be crisp. Roll out to less than a
fourth of an inch thick. Cut in strips seven or eight
inches long and about one-half inch wide; place on
buttered paper in long tins; bake in a moderate oven
for five or more minutes; pile in aflat high dish laying
two one way and two the other in log cabin style and
the effect is very pretty. Tie each corner with rib-
bons. Keep these in a tight tin box. If they gather
dampness, dry five minutes in oven.
How TO Pull Candy.
As soon as it is boiled brittle, turn it on a buttered
platter, as soon as cool enough to possibly handle,
butter your hands, take up the candy what you can
pull easily, throw it over a buttered hook and pull
both ends toward you, then clap it together and pull
over the hook again, repeating it till the candy is
white and creamy. This . prevents blistering the
hands.
238 The Queen Cook Book
Molasses Candy,
1 pint N. O. molasses i pint best brown sugar
2 tablespoons vinegar 2 tablespoons butter
Warm and mix well together, then just boil without
stirring till brittle when dropped in very cold water,
then stir in two teaspoons of powdered bakings soda✪ Molasses Candy.
Pull as directed above. When pulled enough cut in
sticks.
Cream Chocolates.
Beat the white of an egg on a plate, then beat in
two tablespoons of water, then stir enough confec-
tioner's XXX sugar to make a stiff paste, about one
and a quarter pounds, one teaspoon vanilla. Work
smooth, make into balls. Melt one-half pound of
sweet chocolate✪ Cream Chocolates in basin, stand it in hot water
to melt. Set the balls on buttered paper in cool
place for two or three hours to harden. Then with a
fork dip one at a time into the melted chocolate (keep it
hot in water), and place on the buttered paper till all
are dipped. Stand in the cold over night.
Chocolate Caramels.
3 pounds sugar, confec- i ^ pints cream
tioner's A i teaspoon lemon juice
6 ounces chocolate✪ Chocolate Caramels
Stir and heat slowly till dissolved, then boil till it
hardens. Fill pan the thickness desired; when partly
cool, mark the squares. For peanut and walnut candy
put the nuts into molasses candy.
The Queen Cook Book 239
CARVING.
Page 92 · 8 recipe records on this page
Presented as published in 1895. 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
Cut slices of stale bread of medium thickness, dip tftch in well beaten egg and milk with salt, sufficient to moisten (not soak) a little, then in cracker crumbs finely rolled. Brown both sides in flat spider as you would potatoes, in half butter and half lard. It is a change for a breakfast dish.
Baking-Powder.
2 pounds cream tartar i pound bi carb. soda
6 ounces corn starch Mix well and put it through a sieve three times.
Caramel Cream.
Boil two coffee cups of best brown sugar, butter the the size of an egg, and two-thirds of a cup of thin sweet cream twelve minutes after it commences to boil. Dissolve one-half a cup of gelatine in as little water as will dissolve it; add this to it, and the rest of pint of cream. Strain and flavor with vanilla; put in a mold and let it stand over night. Serve with cream.
CANDY.
■
Ice Cream Candy.
3 cups white sugar % teaspoon cream of tartar
}i cup water Boil without stirring until when tried in cold water it is brittle. Turn into a buttered, platter, butter the hands as soon as cool enough to handle and pull it till
The Queen Cook Booh 1%J
it is white and glossy. Flavor and coler it whMi MiUly for pulling. Cut into sticks.
Fig Candy.
Take one pound of sugar, ^ pint of water, and set over a slow fire; when brittle add a few drops of vinegar, a lump of butter, and pour onto sliced figs.
Cheese Straws.
Mix one cup of grated cheese with one cup of flour, a half teaspoon salt, a pinch of cayenne pepper, the yolks of two eggs and the white of one, butter the size of an egg. No water nor milk must be added as then they will not be crisp. Roll out to less than a fourth of an inch thick. Cut in strips seven or eight inches long and about one-half inch wide; place on buttered paper in long tins; bake in a moderate oven for five or more minutes; pile in a flat high dish laying two one way and two the other in log cabin style and the effect is very pretty. Tie each corner with ribbons. Keep these in a tight tin box. If they gather dampness, dry five minutes in oven.
How TO Pull Candy.
As soon as it is boiled brittle, turn it on a buttered platter, as soon as cool enough to possibly handle, butter your hands, take up the candy what you can pull easily, throw it over a buttered hook and pull both ends toward you, then clap it together and pull over the hook again, repeating it till the candy is white and creamy. This . prevents blistering the hands.
238 The Queen Cook Book
Molasses Candy,
1 pint N. O. molasses i pint best brown sugar
2 tablespoons vinegar 2 tablespoons butter Warm and mix well together, then just boil without stirringg till brittle when dropped in very cold water, then stir in two teaspoons of powdered baking soda. Pull as directed above. When pulled enough cut in sticks.
Cream Chocolates.
Beat the white of an egg on a plate, then beat in two tablespoons of water, then stir enough confectioner's XXX sugar to make a stiff paste, about one and a quarter pounds, one teaspoon vanilla. Work smooth, make into balls. Melt one-half pound of sweet chocolate in basin, stand it in hot water to melt. Set the balls on buttered paper in cool place for two or three hours to harden. Then with a fork dip one at a time into the melted chocolate (keep it hot in water), and place on the buttered paper till all are dipped. Stand in the cold over night.
Chocolate Caramels.
3 pounds sugar, confectioner's 1 1/2 pints cream, 1 teaspoon lemon juice
6 ounces chocolate Stir and heat slowly till dissolved, then boil till it hardens. Fill pan the thickness desired; when partly cool, mark the squares. For peanut and walnut candy put the nuts into molasses candy.
The Queen Cook Book 239
CARVING.
Records on this page
Caramel CreamCaramel CreamIce Cream CandyFig CandyCheese StrawsMolasses CandyCream ChocolatesChocolate Caramels