Hickory Nut Maccaroons

Ingredients

• hickory nuts
• taking off what skins you can

Method

1. 1

   Made the same way as the almond maccarons, chopping the meats fine and mashing in mortar.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 68. The excerpt below is the record exactly as published.

Hickory Nut Maccaroons. These are made the same way as the almond macca- roons, taking off what skins you can, chopping the meats fine and mashing in mortar. CANDY, Molasses Candy. I cup N. O. molasses i cup brown sugar I tablespoon butter i tablespoon vinegar When warm, stir the ingredients together, let boil till brittle, but do not stir it. Be careful not to burn; it must slowly boil. Test it by dropping a little in water. When brittle, pour out on a greased platter, turn up the edges as it cools, butter your hands and work by pulling long lengths until a bright and golden color. Butter the fingers when it sticks to them, draw it into stick size. When cold, cut it in lengths you like, flavor with what you like, or put different kinds of nuts in different dishes, chopped fine; stir them in. 178 The Queen Cook Book Candy of Any Flavor. 35^ pounds best sugar i Y^ pints water I teaspoon cream tartar Boil for fifteen minutes, test it by dropping a little in cold water; if the threads are brittle as you pull it, it is done; then flavor differently, or put nuts, choco- late, cocoanut, or whatever kind of candy you wish to make, by stirring them in, in different dishes. Add the cream tartar just before you take it up. Ice Cream Candy. 3 pounds best coffee sugar % pound butter I teaspoon cream tartar 2 teaspoons extract lemon Add just water enough to melt the sugar. Boil without stirring, till it is brittle when dropped in cold water; then it is done; add the lemon and cream tartar, then pour it into as many buttered plates as there are pullers. Pull when partly cold till very white and creamy. SHERBETS. Peach Sherbet, I quart peaches chopped i quart, heaping, of sugar, fine 4 tablespoons gelatine ^ 2 quarts water boiled Soak the gelatine, then pour the boiling water onto the sugar and gelatine, add the peaches and set to cool, then pack to freeze, when partly frozen add one quart of whipped cream sweetened. Pineap- ple can be frozen in the same way. Freeze the same as ice cream. Mrs. B. The Queen Cook Book 179 Orange Sherbet. Soak one tablespoon of gelatine in cold water. Boil one quart of water and one pound of sugar for five minutes, then add the gelatine and stir till dis- solved. Remove from the fire; as soon as cool set it on ice to get ready to freeze, after adding the juice of ten oranges and two lemons, when it is all very cold, freeze, adding the beaten white of one egg sweetened. Freeze the same way as ice cream. Pineapple Sherbet. - To one quart of grated pineapple add one and one- half pounds of sugar, the juice of two lemons and one quart of water boiled, dissolve the sugar in hot water, stir in the lemon and pineapple, let stand one hour, then strain through a sieve. When very cold pour into the freezer to freeze, stirring it until stiff. Beat the whites of two eggs to a stiff froth, add two table- spoons of sugar. Stir these in when partly frozen, then finish. It will need two large pineapples or three small ones. For freezing see freezing ice cream. CocoANUT Sherbet., Two good sized cocoanuts, save the milk that is in them, break in pieces and grate all the meat into a deep dish, pour over it two quarts of water and let it stand two hours, strain through a jelly bag or sieve; to this liquid add the cocoanut milk and three-fourths of a pound of sugar; mix well. If not sweet enough add more sugar, as freezing always requires more. l8o The Queen Cook Book Lemon Sherbet. 5 lemons, the juice i pint sugar I quart water i tablespoon gelatine Soak the gelatine in a little of the water; boil the quart of water and pour onto the gelatine and sugar, add the lemon juice, strain, turn into freezer and freeze. This is light and creamy. ICE CREAMS. How TO Freeze Creams and all kinds of Ices. The first requisite is to have perfectly sweet cream and use only the best nmterials, for it will be tainted with the least defect. ^Next get a good freezer, one working with a crank.A There are new ones nearly every year, or some improvements. . Begin to make preparations four hours before you wish to serve it. A four-quart freezer will require twelve pounds of ice, two quarts and a half of coarse salt, rock salt is the best. Put the cut-up ice in a coarse coffee sack, pound with a hatchet back till as fine as hickory nuts

Cook this with the app: pantry check, scaling, and the assistant.