Place ingredients in saucepan. Stir well, and place
on stove where it will boil. Boil without stirring until
syrup takes on a golden color. (Wash off sugar from
sides of saucepan while cooking, same as for fondant.)
Remove saucepan from fire, and rest in pan of cold
water to stop the cooking instantly. Take from the
cold water and place in pan of hot water during the
dipping. Use a long hat-pin to dip nuts, putting them
in the syrup so every part is covered. If you are using
326 SCIENTIFIC COOKING.
a syrnp thermometer for preparing this syrup, it will
register 310° F. when it becomes discolored. There are
eleven stages for boiling syrup, but in preparing candy
for home consuniption it is only necessary for the ama-
teur to learn fou'r of them. Example: The "thread"
for boiled icings, "soft ball" for fondant, the "crack"
for glace fruits and nuts, and the "caramel" for cus-
tard and diflPerent desserts in which caramel is used.
Glace Fruits.
Malaga grapes, strawberries, cherries, and sections
of oranges and mandarins are most commonly used.
In using grapes cut them from the bunch, leaving a
short stem to each one. Dip in glace syrup by holding*
to stem with small pair of pinchers. Remove to oiled
paper. Use care not to pierce the thin skin on the
orange or strawberry, as the fruit juice will spoil the
syrup. G laced fruits want to be used the day they are
prepared, and the weather wants to be cold and clear.
Burnt Almond.
Put a cup of brown sugar in saucepan with very
little water✪ Burnt Almond. Stir until sugar is dissolved. Let it boil
for a moment, turn in three-fourths cup of almonds,
and stir until the sugar granulates and becomes a little
brown. When the nuts are well coated, and before they
become a mass, turn them out on oiled paper, and sepa-
rate any that are sticking together.
Fudge.
2 cups brown sugar. 1 teaspoon vanilla.
1 cup white sugar. Cup milk or cream,
i/j. cup butter. 3 squares Baker's choco-
late or 1/. cup cocoa✪ Fudge.
Boil ten minutes. When done, remove from fire and
cool for a moment, then add vanilla. Beat until cool
and thick. Pour into buttered pan. Crease m squares.
USE OP CHAFING-DISH. 32 1
CHAPTER XXXVI.
USE OF CHAFING-DISH.
THE chafing dish is very old, and we find it was
used by the Greeks and Romans, who had very
elaborate ones in silver. Some of the pictures I have
seen of them represented them as standing on legs of
silver as high as the ordinary table. It has been said
by some great writer that daintiness and desire to have
the food served hot gave rise to the invention. In the
present day we use it for preparing certain dishes at
the table for the luncheon hour and Sunday evening
teas, and the supper after the theater. In this age of
advancement the chafing-dish is being connected with
the electric light as well as with gas, or, if preferred,
the alcohol lamp is still in use.
Page 144 · 3 recipe records on this page
Presented as published in 1911. 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
Place ingredients in saucepan. Stir well, and place on stove where it will boil. Boil without stirring until syrup takes on a golden color. (Wash off sugar from sides of saucepan while cooking, same as for fondant.) Remove saucepan from fire, and rest in pan of cold water to stop the cooking instantly. Take from the cold water and place in pan of hot water during the dipping. Use a long hat-pin to dip nuts, putting them in the syrup so every part is covered. If you are using
a syrup thermometer for preparing this syrup, it will register 310° F. when it becomes discolored. There are eleven stages for boiling syrup, but in preparing candy for home consumption it is only necessary for the amateur to learn four of them. Example: The "thread" for boiled icings, "soft ball" for fondant, the "crack" for glace fruits and nuts, and the "caramel" for custard and different desserts in which caramel is used.
Glace Fruits.
Malaga grapes, strawberries, cherries, and sections of oranges and mandarins are most commonly used. In using grapes cut them from the bunch, leaving a short stem to each one. Dip in glace syrup by holding to stem with small pair of pinchers. Remove to oiled paper. Use care not to pierce the thin skin on the orange or strawberry, as the fruit juice will spoil the syrup. Glaced fruits want to be used the day they are prepared, and the weather wants to be cold and clear.
Burnt Almond.
Put a cup of brown sugar in saucepan with very little water. Stir until sugar is dissolved. Let it boil for a moment, turn in three-fourths cup of almonds, and stir until the sugar granulates and becomes a little brown. When the nuts are well coated, and before they become a mass, turn them out on oiled paper, and separate any that are sticking together.
Fudge.
2 cups brown sugar. 1 teaspoon vanilla.
1 cup white sugar. Cup milk or cream,
i/j. cup butter. 3 squares Baker's chocolate or 1/. cup cocoa.
Boil ten minutes. When done, remove from fire and
cool for a moment, then add vanilla. Beat until cool
and thick. Pour into buttered pan. Crease in squares.
CHAPTER XXXVI.
THE chafing dish is very old, and we find it was used by the Greeks and Romans, who had very elaborate ones in silver. Some of the pictures I have seen of them represented them as standing on legs of silver as high as the ordinary table. It has been said by some great writer that daintiness and desire to have the food served hot gave rise to the invention. In the present day we use it for preparing certain dishes at the table for the luncheon hour and Sunday evening teas, and the supper after the theater. In this age of advancement the chafing-dish is being connected with the electric light as well as with gas, or, if preferred, the alcohol lamp is still in use.
Records on this page
Burnt AlmondBurnt AlmondFudge