the boiling. Remove from cold water, and place in a saucepan of hot water. Take nuts separately on long pins or steel skewers, or with a small pair of tweezers, dip in syrup to cover, remove from syrup, and place on a tin sheet.
Glacé Fruits
For Glacé Fruits, white grapes, strawberries, sections of oranges or mandarins, kumquats, candied cherries and other candied fruits, dates, and figs may be used.
Separate grapes from the clusters, leaving a short piece of stem on each grape.
Strawberries must be carefully dried, and the hulls left on.
Oranges and mandarins should have the skin carefully pulled off, not cut off, and should be separated into sections without breaking the membrane. Seeds may be removed through a tiny opening made on the inside edge of each piece of fruit.
Cherries are used whole. Candied pineapple and other candied fruits should be cut in pieces.
Prepare syrup as for Glacé Nuts, and dip fruit, one piece at a time, using a small pair of tweezers or a candy dipper, cover each piece completely with syrup, and then lay on a bright tin pan. Glacé Fruits keep but a day, and should be attempted only in cold clear weather.
They are attractive when served in individual paper cases.
Marshmallows Glacé
Brush marshmallows, and dip one at a time in syrup prepared as for Glacé Nuts.
Glacé Marzipan
Cut or shape pieces of almond paste, prepared as for Almond Fruits (page 186 ), and dip pieces one at a time in syrup prepared as for Glacé Nuts.
Jellies Glacé
Cut in cubes Mint Jelly (see page 138 ), Apple Paste (see page 136 ) colored red and flavored with oil of clove, or Orange Pastilles (see page 138 ). Dip in syrup prepared as for Glacé Nuts.
Taffy Apples
6 small red apples
12 dates
1 cup brown sugar
¼ cup nut meats
½ cup water
6 wooden skewers
Wipe and remove cores from apples, stone dates, chop both dates and nuts, mix, and use to fill cavities in apples. Cook sugar and water until brittle when tried in cold water. Put a skewer in each apple, dip apple in syrup; when covered, remove and cool.
Candy Flowers
2 cups sugar
1 cup water
Color paste
¼ tsp cream of tartar
Put sugar and water in saucepan, add color paste as desired â a small bit of red on the end of a toothpick will be sufficient to make pink roses â cover, and boil 3 minutes. With a clean butter brush dipped in water wash all grains of sugar from sides of saucepan to avoid every tendency of the syrup to become granular. Add cream of tartar, put in thermometer if one is to be used, and boil without stirring to 300°F (148.9°C), or until syrup will instantly crack and become like glass when a little is dropped from tip of spoon into cold water. Another way to tell when syrup is done is to boil it until it begins to change color on one side of saucepan. Pour syrup on to a slightly oiled pan or white agate tray, and place tray on top of saucepan of boiling water, on the stove or in front of a gas oven. As soon as candy can be handled it should be pulled until glossy, keeping it always near the heat of a stove. Return candy to tray, allow it to become softened, detach a small portion, and shape into a closely curled rose petal. Place on a marble slab or tin sheet, away from the heat. Shape a second petal, and fold it around the first petal to form center of rose.
Shape eight rose petals, adding them to the rose center one ata time as they are made, holding them in place at the base with a drop of melted candy. If a petal breaks it may be returned to the tray, softened, and molded again, though the gloss of worked-over candy is not so high. After the desired number of roses are made, the remainder of the candy may be colored dark green, and leaves and calyxes made.
These roses are very effective when placed in a bed of white or green spun sugar and used as a garnish for ices. A variety of shapes, colors, and flowers may be made as the artist becomes accustomed to working with the candy, and
Glacé Fruits
For Glacé Fruits, white grapes, strawberries, sections of oranges or mandarins, kumquats, candied cherries and other candied fruits, dates, and figs may be used.
Separate grapes from the clusters, leaving a short piece of stem on each grape.
Strawberries must be carefully dried, and the hulls left on.
Oranges and mandarins should have the skin carefully pulled off, not cut off, and should be separated into sections without breaking the membrane. Seeds may be removed through a tiny opening made on the inside edge of each piece of fruit.
Cherries are used whole. Candied pineapple and other candied fruits should be cut in pieces.
Prepare syrup as for Glacé Nuts, and dip fruit, one piece at a time, using a small pair of tweezers or a candy dipper, cover each piece completely with syrup, and then lay on a bright tin pan. Glacé Fruits keep but a day, and should be attempted only in cold clear weather.
They are attractive when served in individual paper cases.
Marshmallows Glacé
Brush marshmallows, and dip one at a time in syrup prepared as for Glacé Nuts.
Glacé Marzipan
Cut or shape pieces of almond paste, prepared as for Almond Fruits (page 186 ), and dip pieces one at a time in syrup prepared as for Glacé Nuts.
Jellies Glacé
Cut in cubes Mint Jelly (see page 138 ), Apple Paste (see page 136 ) colored red and flavored with oil of clove, or Orange Pastilles (see page 138 ). Dip in syrup prepared as for Glacé Nuts.
Taffy Apples
6 small red apples
12 dates
1 cup brown sugar
¼ cup nut meats
½ cup water
6 wooden skewers
Wipe and remove cores from apples, stone dates, chop both dates and nuts, mix, and use to fill cavities in apples. Cook sugar and water until brittle when tried in cold water. Put a skewer in each apple, dip apple in syrup; when covered, remove and cool.
Candy Flowers
2 cups sugar
1 cup water
Color paste
¼ tsp cream of tartar
Put sugar and water in saucepan, add color paste as desired â a small bit of red on the end of a toothpick will be sufficient to make pink roses â cover, and boil 3 minutes. With a clean butter brush dipped in water wash all grains of sugar from sides of saucepan to avoid every tendency of the syrup to become granular. Add cream of tartar, put in thermometer if one is to be used, and boil without stirring to 300°F (148.9°C), or until syrup will instantly crack and become like glass when a little is dropped from tip of spoon into cold water. Another way to tell when syrup is done is to boil it until it begins to change color on one side of saucepan. Pour syrup on to a slightly oiled pan or white agate tray, and place tray on top of saucepan of boiling water, on the stove or in front of a gas oven. As soon as candy can be handled it should be pulled until glossy, keeping it always near the heat of a stove. Return candy to tray, allow it to become softened, detach a small portion, and shape into a closely curled rose petal. Place on a marble slab or tin sheet, away from the heat. Shape a second petal, and fold it around the first petal to form center of rose.
Shape eight rose petals, adding them to the rose center one ata time as they are made, holding them in place at the base with a drop of melted candy. If a petal breaks it may be returned to the tray, softened, and molded again, though the gloss of worked-over candy is not so high. After the desired number of roses are made, the remainder of the candy may be colored dark green, and leaves and calyxes made.
These roses are very effective when placed in a bed of white or green spun sugar and used as a garnish for ices. A variety of shapes, colors, and flowers may be made as the artist becomes accustomed to working with the candy, and
Similar Books
