Cookery for every household

Choose the very best gum, and soak it in the cold water overnight, keeping it covered. Next day strain it through muslin into a saucepan, and add the sugar. Stand this in a larger pan containing hot water, and stir over the fire until thick and white. When sufficiently cooked, it should form a firm ball when tested in cold water. Remove the saucepan from the fire, stir in the flavouring and the stiffly beaten whites of eggs. This will make the mixture spongy. Turn it into a tin that has been dusted out with icing sugar and corn starch mixed, making it not less than an inch thick. Sprinkle with icing sugar, and leave the mixture to stand all night. Next day cut in pieces about 1 inch square, and coat these thickly with icing sugar, or with corn starch and icing sugar mixed. Note. — Orange-flower water may be used for flavouring instead of almond essence. These sweets used formerly to be made from a gluey substance obtained from the marshmallow, hence the name. 2952. Glycerine Jujubes 3 oz. glycerine. 1 oz. gelatine. 1 gill lemon juice. ■’ Cut the gelatine in pieces and put it in a small saucepan with the glycerine and lemon juice. Stand the saucepan in a larger pan with hot water, and stir over the fire until dissolved. Then strain into a wetted plate, sprinkle with sugar, and set aside until cold and firm. Turn out on sugared ^ paper, cut in small pieces, and roll in sugar. Then place the jujubes on a wire stand or sieve to dry. 2953. Nougat 1 lb. icing sugar. 1 tab.-sp. pistachio nuts. 4 oz. clear honey. 1 or 2 oz. glace cherries. 3 oz. sweet almonds. 4 whites of eggs. Sieve the sugar, and put it into a copper beating bowl with the whites of eggs and honey. Mix well with a whisk, then place the bowl over a slow fire, and keep mixing until the mixture is white and thick. It will take about 30 minutes, and the bowl must be turned occasionally to prevent its becoming too hot in any one part. When ready, remove from the fire, and stir in the almonds and pistachios (both shred and well dried) and the cherries cut in small pieces. Have ready a small wafer biscuit box, greased at the sides and the bottom lined with wafer paper. Pour the nougat mixture into this, pressing it well down, cover with more wafer paper, and put a weight on the top. When cold, cut in convenient-sized pieces with a very sharp knife, and if not to be eaten at once, wrap the pieces in wax paper. 2954. Chocolate Nougat 1 lb. granulated sugar. 1 gill water. 2 oz. butter. 1 dessert-sp. glucose. 2 oz. unsweetened cho- colate. I lb. nuts. 1 tea-sp. vanilla. Wafer paper. Shred or grate the chocolate, and put it into a saucepan with the sugar, water, butter, and glucose. Stir over the fire until dissolved, then remove the spoon and boil to 240° F. Pour into a wet basin, add \ lb. shred nuts — almonds, walnuts, pignolias, or cashew nuts may be used — flavour with vanilla, and stir occasionally until thick. Then take a small biscuit tin, put a sheet of wafer paper at the bottom, pour in the nougat mixture, and cover with another piece of wafer paper. Set aside to cool, then turn out and cut in convenient-sized pieces. Note. — A few pieces of preserved cherry and angelica may be added to the mixture if desired. 2955. Orange Nougat 1 lb. granulated sugar. I lb. glucose. 1 gill milk or cream. 1 orange. J lb. blanched almonds. 1 oz. butter.