The encyclopædia of practical cookery

Cream Candy. — Put 1 table-spoonful of butter, 2 tablespoonfuls of vinegar, 1 teacupful of water, and 21b. of lump sugar into a saucepan and boil for twenty minutes. Before removing it from the fire, add a little vanilla extract or essence of lemon, and pour it into a flat tin dish, stirring until quite cold. It is then ready for use. Digestive Candy. — Take 1 drachm each of best powdered Turkey rhubarb and bicarbonate of soda; powdered ginger, 1½ drachms ; powdered cinnamon, 20gr. ; heavy magnesia, loz. ; powdered sugar, 2oz. ; mucilage of tragacanth, enough to form a lozenge mass. Divide into small squares of 18gr. or 20gr. each. Rock Candy. — This is crystallised sugar in the simplest form. Put some clarified syrup into a sugar-boiler and boil to the feather ( see Sugar-boiling), and add a few drops of acetic acid or spirits of wine in order to facilitate the separation of the crystals from the more aqueous portions of the syrup. Pour the syrup into moulds, and let it remain in the hot closet at from 90deg. to 100deg. of heat ; leave it there for eight or ten days, according to the size of the crystal desired. In the process of crystallising, the impurities contained in the sugar are left behind in the water, and the sugar is rendered as nearly pure as possible. When the crystallisation is complete, pour off the surplus syrup, turn the mould upside down, and let it remain until quite drained. The moulds are made of stout tin or copper, and must be considerably smaller at the bottom than at the top, and pierced with small holes round the sides in uniform rows, tier above tier, and sewn with coarse thread across the mould from side to side, after which they must be pasted up with paper, or covered with potter’s clay all over the outside, in order to effectually close the holes and prevent the syrup from running out. When quite drained, remove the paper or clay from the sides, warm the mould equally round the outside, and strike the edge of it with a sharp hard knock upon the table, when the sugar will relieve itself from the mould. Place it upon a sieve or board, and set it in the hot closet until perfectly dry. This Candy may be tinted a rose or scarlet colour by adding a little prepared carmine or cochineal to the syrup after boiling. The purer the sugar used for making the syrup the whiter the Candy will be. Rose Candy. — Boil some sugar to the ball (see Sugarboiling), and work it with a spatula against the sides of the pan until it turns white. While still hot colour it with a little carmine or cochineal, and flavour with a few drops of attar of roses ; oil some tins, turn the Candy into them, and put into a slow stove to set. CANNELONS. — In Marseilles these are commonly purveyed in the streets. They are composed chiefly of nouille paste in the shape of small pipes about 3in. long and fin. in diameter. They are generally made by rolling Fig. 317. Plan of making Pastry Cannelons the paste out very thin, cutting into strips 3in. by 2in., and rolling up round small pieces of wood, which are removed after baking (see Fig. 317). Cannelons d la Reine. — Get some pieces of cold chicken or cold game, some mushrooms, and, if possible, truffles. Chop all up fine, and mix with German sauce reduced to stiffness; roll out some puff paste to about fin. thick, and cut into strips Cannelons — continued.