A Sugar Thermometer. — Endless trouble can be
saved by the use of this instrument, and without it,
it is almost impossible to arrive at accuracy. A
very good thermometer with a metal frame can now
be bought for 5s. 6d. It should register not less
than 350° F. It must never be plunged directly
into boiling hot syrup, but should be heated first
in a jug of hot water. After use it should be again
put back into the hot water to prevent any sugary
substance from hardening on it, and then carefully
washed when finished with. Unless it is kept quite
free from hard sugar, it is very apt to grain the sugar
or syrup into which it is put. When not in use,
keep it hanging up. If at any time the little thread
of mercury should break in two, give the ther-
mometer a shake downward until the pieces join
together again.
les of her own.
A Marble Slab. — This is rather an expensive item
if it has to be bought specially ; it will cost from
7s. to 8s. for quite a small one. The top of a marble
washstand, if it is scoured, will however serve the
purpose very well, or even a large dish, if only a
small quantity of the sweet mixture is being made.
In very cold weather the marble should be warmed
before boiling-hot syrup is poured on to it, other-
wise it is liable to crack.
Saucepans. — One large and two smaller ones will
be sufficient to begin with. Aluminium ones are
perhaps the best kind to use ; they are not nearly
so expensive as they used to be, and they wear
well. Copper, steel, strong enamel, or suicated
iron saucepans are also very good.
A Wire Ring and Fork. — These are very neces-
sary for dipping sweets into various coatings, and
they can be bought for a few pence.
Wooden Spatula. — This is better than a spoon
for mixing up fondant and many other sweets.
A Sugar Scraper. — A strip of tin rolled round at
one end to form a handle. It is not essential, but
is very useful for scraping together marzipan,
fondant, &c., when working them on the marble
slab. A palate knife can be used in its place.
Tins. — Two or three flat sheets of bright tin are
very useful for drying sweets. They can be ob-
tained from any tinsmith for a trifling sum. One
or two deeper tins for setting toffee, &c., will also
be required.
Candy Bars. — These are not absolutely neces-
sary, but they are useful for making spaces of
various sizes on the marble slab, into which the
caramel and such-like mixtures may be poured for
setting. They can take the place of the deeper tins.
Weights and Scales. — The ordinary kitchen set
will do, as long as it is accurate.
Cream Rings. — Little rings of tin which are
placed on a marble slab and used for moulding
peppermint and other creams.
596
COOKERY FOR EVERY HOUSEHOLD
A Caramel Cutter. — This is rather a luxury ; it is
used, lor cutting, or rather marking, caramels and
other sweets into exact squares.
Crystallising Trays. — These are shallow tins fitted
with wire stands or trays for holding fondants or
other sweets in position when crystallising is being
done. They are only necessary for this purpose.
Starch Trays. — Shallow wooden trays which are
used for filling wdth confectioner’s starch. Im-
pressions are made in this starch with small moulds,
and the hollows thus produced used for moulding
fondants and other sweets. A shallow wooden tin
or cardboard box might be utilised for the purpose.
Starch Tray and Moulds
Page 955
Presented as published in 1914. 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
A Sugar Thermometer. — Endless trouble can be saved by the use of this instrument, and without it, it is almost impossible to arrive at accuracy. A very good thermometer with a metal frame can now be bought for 5s. 6d. It should register not less than 350° F. It must never be plunged directly into boiling hot syrup, but should be heated first in a jug of hot water. After use it should be again put back into the hot water to prevent any sugary substance from hardening on it, and then carefully washed when finished with. Unless it is kept quite free from hard sugar, it is very apt to grain the sugar or syrup into which it is put. When not in use, keep it hanging up. If at any time the little thread of mercury should break in two, give the thermometer a shake downward until the pieces join together again.
les of her own.
A Marble Slab. — This is rather an expensive item if it has to be bought specially ; it will cost from 7s. to 8s. for quite a small one. The top of a marble washstand, if it is scoured, will however serve the purpose very well, or even a large dish, if only a small quantity of the sweet mixture is being made. In very cold weather the marble should be warmed before boiling-hot syrup is poured on to it, otherwise it is liable to crack.
Saucepans. — One large and two smaller ones will be sufficient to begin with. Aluminium ones are perhaps the best kind to use ; they are not nearly so expensive as they used to be, and they wear well. Copper, steel, strong enamel, or tinned iron saucepans are also very good.
A Wire Ring and Fork. — These are very necessary for dipping sweets into various coatings, and they can be bought for a few pence.
Wooden Spatula. — This is better than a spoon for mixing up fondant and many other sweets.
A Sugar Scraper. — A strip of tin rolled round at one end to form a handle. It is not essential, but is very useful for scraping together marzipan, fondant, &c., when working them on the marble slab. A palate knife can be used in its place.
Tins. — Two or three flat sheets of bright tin are very useful for drying sweets. They can be obtained from any tinsmith for a trifling sum. One or two deeper tins for setting toffee, &c., will also be required.
Candy Bars. — These are not absolutely necessary, but they are useful for making spaces of various sizes on the marble slab, into which the caramel and such-like mixtures may be poured for setting. They can take the place of the deeper tins.
Weights and Scales. — The ordinary kitchen set will do, as long as it is accurate.
Cream Rings. — Little rings of tin which are placed on a marble slab and used for moulding peppermint and other creams.
A Caramel Cutter. — This is rather a luxury ; it is used, lor cutting, or rather marking, caramels and other sweets into exact squares.
Crystallising Trays. — These are shallow tins fitted with wire stands or trays for holding fondants or other sweets in position when crystallising is being done. They are only necessary for this purpose.
Starch Trays. — Shallow wooden trays which are used for filling wdth confectioner’s starch. Impressions are made in this starch with small moulds, and the hollows thus produced used for moulding fondants and other sweets. A shallow wooden tin or cardboard box might be utilised for the purpose.
Starch Tray and Moulds