learns to keep it just warm and soft enough to handle comfortably.
Candy Baskets
2 cups sugar
1 cup water
Color paste
¼ tsp cream of tartar
Put sugar and water in saucepan, stir until dissolved, add coloring if desired, cover, and boil 3 minutes. Remove cover, add cream of tartar, and boil to 300°F (148.9°C), or until it cracks in cold water. Reduce heat if necessary to keep syrup from burning. Pour on to a buttered pan, and keep in a warm place, either in front of a warm gas-stove oven, or on the back of a range.
Take up a small portion, being careful not to burn the fingers, and pull a moment until glossy, make into a flat, even lozenge, pull out evenly until thin as glass, and shape over a small cup or bowl. Keep in a cool place until wanted for use. Candy must be kept warm while handling, and work must be done rapidly. If candy gets brittle too soon, melt it by setting saucepan over the fire on a very heatproof mat, and use again. Shape handles of strips of pulled candy, and fasten to basket with a drop of melted candy.
Fill candy cups with sherbet or bonbons, and decorate with a spray of candy flowers.
Crystal Cups
2 lb sugar
2 cups boiling water
¼ tsp cream of tartar
Put ingredients in a smooth saucepan. Bring to the boiling point and let boil without stirring until syrup reaches a temperature of 290°F (143.3°C), or until candy cracks when tried in cold water.
Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water. Set saucepan in larger saucepan containing cold water to instantly stop cooking; then set in a saucepan of boiling water, that syrup may not cool too rapidly.
Brush over a timbale iron with olive oil and wipe with soft paper. Dip into syrup, taking care that syrup covers iron to only two thirds its depth. Remove from syrup, invert iron, and swing in front of an open window. As soon as cup is formed, take from iron. Cool iron and repeat.
It is well to have two irons, so that one may cool while the other is being used. If a color scheme is to be carried out, the syrup may be colored as desired before boiling.
Arrange cups on a bed of spun sugar, and fill with candies.
Spun Sugar
2 cups sugar
1 cup water
â tsp cream of tartar
Color paste
Put sugar, water, and cream of tartar in saucepan, add color paste if desired, and boil without stirring to 310°F (154.4°C), or until syrup spins a very long thread. Place saucepan immediately into a dish of cold water to stop the boiling, and then set it in hot water. Have ready two parallel, horizontal bars about three feet apart, with paper beneath to protect floor from sugar. Dip sugar spinner, or a bunch of wires in syrup, and wave swiftly back and forth between the bars. Syrup will spin long threads; these should be gathered up from timeto time and placed on a cool platter. If syrup gets sugary, place it for a moment on the fire to melt. Spun sugar is used as a garnish around molds of ice cream or glacé fruits and nuts. Spun sugar is easily made in cool weather, but softens very quickly in hot weather. It keeps best if put in a tightly covered box or pail in the refrigerator.
Fruits, flowers, and leaves are preserved by means of sugar cooked to the crystal or the soft ball stage. When permeated by syrup they may be kept for a long time. A few recipes are given, and others may be easily formulated with different fruits and petals.
Crystallized Mint Leaves
Wipe fresh mint leaves, remove from stems, and brush each leaf with white of egg, beaten until stiff. Dip in one third cup granulated sugar flavored with five drops oil of spearmint. Place closely together on a cake rack covered with wax paper, and let stand in a slow oven until dry. If the leaves are not thoroughly coated, the process may be repeated.
Crystallized Pears
Take Seckel or Bartlett pears which have not begun to ripen, and pare them, leaving the stems on. Prick in several places, cover with cold water, and add a crystal of
Candy Baskets
2 cups sugar
1 cup water
Color paste
¼ tsp cream of tartar
Put sugar and water in saucepan, stir until dissolved, add coloring if desired, cover, and boil 3 minutes. Remove cover, add cream of tartar, and boil to 300°F (148.9°C), or until it cracks in cold water. Reduce heat if necessary to keep syrup from burning. Pour on to a buttered pan, and keep in a warm place, either in front of a warm gas-stove oven, or on the back of a range.
Take up a small portion, being careful not to burn the fingers, and pull a moment until glossy, make into a flat, even lozenge, pull out evenly until thin as glass, and shape over a small cup or bowl. Keep in a cool place until wanted for use. Candy must be kept warm while handling, and work must be done rapidly. If candy gets brittle too soon, melt it by setting saucepan over the fire on a very heatproof mat, and use again. Shape handles of strips of pulled candy, and fasten to basket with a drop of melted candy.
Fill candy cups with sherbet or bonbons, and decorate with a spray of candy flowers.
Crystal Cups
2 lb sugar
2 cups boiling water
¼ tsp cream of tartar
Put ingredients in a smooth saucepan. Bring to the boiling point and let boil without stirring until syrup reaches a temperature of 290°F (143.3°C), or until candy cracks when tried in cold water.
Wash off sugar which adheres to sides of saucepan with a butter brush dipped in cold water. Set saucepan in larger saucepan containing cold water to instantly stop cooking; then set in a saucepan of boiling water, that syrup may not cool too rapidly.
Brush over a timbale iron with olive oil and wipe with soft paper. Dip into syrup, taking care that syrup covers iron to only two thirds its depth. Remove from syrup, invert iron, and swing in front of an open window. As soon as cup is formed, take from iron. Cool iron and repeat.
It is well to have two irons, so that one may cool while the other is being used. If a color scheme is to be carried out, the syrup may be colored as desired before boiling.
Arrange cups on a bed of spun sugar, and fill with candies.
Spun Sugar
2 cups sugar
1 cup water
â tsp cream of tartar
Color paste
Put sugar, water, and cream of tartar in saucepan, add color paste if desired, and boil without stirring to 310°F (154.4°C), or until syrup spins a very long thread. Place saucepan immediately into a dish of cold water to stop the boiling, and then set it in hot water. Have ready two parallel, horizontal bars about three feet apart, with paper beneath to protect floor from sugar. Dip sugar spinner, or a bunch of wires in syrup, and wave swiftly back and forth between the bars. Syrup will spin long threads; these should be gathered up from timeto time and placed on a cool platter. If syrup gets sugary, place it for a moment on the fire to melt. Spun sugar is used as a garnish around molds of ice cream or glacé fruits and nuts. Spun sugar is easily made in cool weather, but softens very quickly in hot weather. It keeps best if put in a tightly covered box or pail in the refrigerator.
Fruits, flowers, and leaves are preserved by means of sugar cooked to the crystal or the soft ball stage. When permeated by syrup they may be kept for a long time. A few recipes are given, and others may be easily formulated with different fruits and petals.
Crystallized Mint Leaves
Wipe fresh mint leaves, remove from stems, and brush each leaf with white of egg, beaten until stiff. Dip in one third cup granulated sugar flavored with five drops oil of spearmint. Place closely together on a cake rack covered with wax paper, and let stand in a slow oven until dry. If the leaves are not thoroughly coated, the process may be repeated.
Crystallized Pears
Take Seckel or Bartlett pears which have not begun to ripen, and pare them, leaving the stems on. Prick in several places, cover with cold water, and add a crystal of
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