Put the sugar
and remainder of cold water in a large pitcher; squeeze the juice into
the pitcher; add it to the gelatine after it is dissolved; strain into
the can, and freeze.
CONFECTIONS
"Sweet meats, messengers of strong prevailment in an unhardened
youth."
--SHAKESPEARE.
TO BLANCH ALMONDS.
Put them into cold water, and allow it to come to a boiling point;
then remove the skins, and throw them into cold water a few moments to
preserve the color.
For salted almonds, prepare as above; put into a dripping pan with
some lumps of butter; set into a moderate oven until nicely browned.
Sprinkle over them some salt, and toss until thoroughly mixed.
Peanuts may be prepared in same manner.
CHOCOLATE CREAMS. MRS. EDWARD E. POWERS.
Two pounds XXXX confectioners' sugar, one-fourth pound grated
cocoanut, one tablespoonful vanilla, a pinch of salt, whites of three
eggs (beaten very stiff); mix all together, and roll into small balls;
let stand one-half hour; then dip into the chocolate, prepared thus:
One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the butter; mix in the chocolate. When cool, dip the
creams in, and set on a buttered plate to harden.
VANILLA TAFFY. MRS. EDWARD E. POWERS.
Three cups of granulated sugar, one cup of cold water, three
tablespoonfuls of vinegar. Cook without stirring until it threads;
add one tablespoonful of vanilla; let cool; pull until white; cut into
small squares.
Pages:
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127