Cookery for every household

3 whites of eggs. Wafer paper. Put the sugar, milk or cream, and glucose into a saucepan, stir until melted, and boil to the “hard boil,” about 250° F. Then remove the saucepan from the fire, add the butter, the grated or finely-chopped rind and the strained juice of the orange, and the whites of the eggs beaten to a stiff froth. Return to the fire, and boil the mixture until it again reaches 245°, and has become a pale brown colour. Mix in the almonds, and pour quickly into a shallow box lined with wafer paper. Put another piece of wafer paper on the top, and set aside until cold. Then turn out and cut in pieces as required. 2956. White Nougat with Nuts \ lb. granulated sugar. | pt. water. 1 oz. gelatine. 1 tea-sp. glucose. 1 or 2 whites of eggs. lb. shelled walnuts. 1 tea-sp. almond essence. Juice of h lemon. Put the sugar, water, and gelatine into a saucepan, and allow them to melt by the side of the fire. Add the glucose, and stir until boiling. Then boil quickly for 7 or 8 minutes, stirring all the time. Remove the saucepan from the fire, and let the mixture cool slightly. Add the white of egg beaten to a stiff froth, the walnuts roughly chopped, and the flavouring. Mix them in, and stir occasionally until the mixture begins to set, and the heavier portion no longer sinks to the bottom. Grease a tin, or box, dust it out with com starch and sugar mixed ; pour in the nougat, and leave it in a cool place for 12 hours. Then cut it in neat pieces, and, if not to be served at once, wrap in wax paper. 2957. Orange and Walnut Drops | lb. granulated sugar. J oz. butter. 1 gill milk. 2 oz. shelled walnuts. 1 small orange. Put the sugar and milk into a saucepan, and stir them over the fire until dissolved. Then add the strained juice and grated rind of a small orange and boil to 240° F. Now add the nuts rather finely chopped, the small piece of butter, and a little yellow or orange colouring. Allow the mixture to cool slightly, and, when it is beginning to thicken, beat it until creamy. Then drop small spoonfuls on an oiled tin or on wax paper, and allow them to set. Remove when cold. 2958. Peppermint Rock 1 lb. granulated sugar, i A pinch cream of tartar. 1 tea-cupful water. | Essence of peppermint. Put the water and sugar into a saucepan with a good pinch of cream of tartar. Bring them slowly to the boil, then put on the lid for a few minutes to let the steam wash down the sides of the saucepan. Then remove the lid, and boil quickly until a temperature of 262° F. is reached. Use the thermometer, as the exact temperature is important. Now pour out on an oiled slab, and sprinkle with enough essence of peppermint to flavour. Fold over the edges with a wooden spatula, and, when cool enough, pull out with the hands, fold and pull again until the mixture is quite white. Finally, draw out in slender stalks, and cut in even lengths. Lay on a papered tray, and put aside until next day. Store in a tin box. Note. — Other flavours may be used, and the rock may be coloured if wished. 2959. Port Wine Drops 1 gill port wine. I 4 or 5 lumps loaf sugar. 1 table-sp. lemon juice. 1 clove. 1 table-sp. water. 1 inch cinnamon stick. J oz. isinglass orgelatine. | A little lemon rind.