These are made or molded into cone-shape forms with the fingers, from
the uncooked “French Cream,” similar to that which is cooked. After
forming into these little balls or cones, lay them on oiled paper until the
next day, to harden, or make them in the morning and leave them until
afternoon. Then melt some chocolate (the best confectioners’) in a basin
set in another basin of boiling water ; when melted, and the creams are
hard enough to handle, take one at a time on a fork and drop into the
melted chocolate, roll it until well covered, then slip from the fork upon
oiled or waxed paper, and set them aside to harden.
486
CONFECTIONER Y.
FRUIT AND NUT CREAMS.
Eaisins seeded, currants, figs and citron, chopped fine, and mixed with
the uncooked “ French Cream,” while soft, before the sugar is all mixed
in, makes a delicious variety. Nuts also may be mixed with this cream,
stirring into it chopped almonds, hickory nuts, butternuts, or English
walnuts, then forming them into balls, bars or squares. Several kinds of
nuts may be mixed together.
ORANGE DROPS.
Geate the rind of one orange and squeeze the juice, taking care to
reject the seeds; add to this a pinch of tartaric acid; then stir in con-
fectioners’ sugar until it✪ Orange Drops is stiff enough to form into balls the size of a
small marble. This is delicious candy.
The same process for lemon drops, using lemons in place of orange.
Color a faint yellow.
COCOANUT CREAMS.
Make the uncooked cream as in the foregoing recipe. Take the cream
while soft, add fresh grated cocoanut to taste ; add sufficient confectioners’
sugar to mold into balls and then roll the balls in the fresh grated cocoa-
nut. These may be colored pink with a few drops of cochineal syrup, also
brown by adding a few spoonfuls of grated chocolate ; then rolling them
in grated cocoanut ; the three colors are very pretty together. The cocoa-
nut cream may be made into a flat cake and cut into squares or strips.
With this uncooked cream, all the recipes given for the cooked “French
Cream,” may be used : English walnut creams, variegated creams, etc.
COFFEE, TEA, BEVERAGES-
★ ★ ★
Boiling water is a very important desideratum in the making of a
cup of good coffee or tea, but the average housewife is very apt
to overlook this fact. Do not boil the water more than three or
four minutes ; longer boiling ruins the water for coffee or tea
making, as most of its natural properties escape by evaporation, leaving a
very insipid liquid, composed mostly of lime and iron, that would ruin the
best coffee, and give the tea a dark, dead look, which ought to be the
reverse.
Water left in the tea-kettle over night must never he used for preparing
the breakfast coffee; no matter how excellent your coffee or tea may be, it
will be ruined by the addition of water that has been boiled more than
once.
THE HEALING PHOPERTIES OF TEA AND COFFEE.
Page 294 · 1 recipe record on this page
Presented as published in 1887. 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
These are made or molded into cone-shape forms with the fingers, from the uncooked “French Cream,” similar to that which is cooked. After forming into these little balls or cones, lay them on oiled paper until the next day, to harden, or make them in the morning and leave them until afternoon. Then melt some chocolate (the best confectioners’) in a basin set in another basin of boiling water ; when melted, and the creams are hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon oiled or waxed paper, and set them aside to harden.
FRUIT AND NUT CREAMS.
Raisins seeded, currants, figs and citron, chopped fine, and mixed with the uncooked "French Cream," while soft, before the sugar is all mixed in, makes a delicious variety. Nuts also may be mixed with this cream, stirring into it chopped almonds, hickory nuts, butternuts, or English walnuts, then forming them into balls, bars or squares. Several kinds of nuts may be mixed together.
ORANGE DROPS.
Grate the rind of one orange and squeeze the juice, taking care to reject the seeds; add to this a pinch of tartaric acid; then stir in confectioners’ sugar until it is stiff enough to form into balls the size of a small marble. This is delicious candy.
The same process for lemon drops, using lemons in place of orange. Color a faint yellow.
COCOANUT CREAMS.
Make the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste ; add sufficient confectioners’ sugar to mold into balls and then roll the balls in the fresh grated cocoanut. These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated chocolate ; then rolling them in grated cocoanut ; the three colors are very pretty together. The cocoanut cream may be made into a flat cake and cut into squares or strips.
With this uncooked cream, all the recipes given for the cooked “French Cream,” may be used : English walnut creams, variegated creams, etc.
★ ★ ★
Boiling water is a very important desideratum in the making of a cup of good coffee or tea, but the average housewife is very apt to overlook this fact. Do not boil the water more than three or four minutes ; longer boiling ruins the water for coffee or tea making, as most of its natural properties escape by evaporation, leaving a very insipid liquid, composed mostly of lime and iron, that would ruin the best coffee, and give the tea a dark, dead look, which ought to be the reverse.
Water left in the tea-kettle over night must never he used for preparing the breakfast coffee; no matter how excellent your coffee or tea may be, it will be ruined by the addition of water that has been boiled more than once.
THE HEALING PROPERTIES OF TEA AND COFFEE.
Records on this page
Orange Drops