The encyclopædia of practical cookery

peel of half a lemon, and a small quantity each of powdered Cinnamon and cloves, incorporating the ingredients thoroughly. Dredge flour over a table, put the paste on it, roll it out very ( thin, and with a star-shaped tin cutter stamp it out into small ' cakes. Lay the cakes on a buttered baking-sheet, not too close | to each other, brush them over with a paste-brush dipped in beaten white of egg, dredge them with caster sugar, and bake them in a slow oven. Cinnamon Sticks. — (1) Put ½lb. each of well-sifted sugar and flour and the yolks of four eggs into a basin, and work them well up ; then add 1 table-spoonful of Cinnamon sugar, j When all these are well worked together, put in ½lb. of flour j and 1½oz. of butter melted by warming, and beat all vigorously | until thoroughly mixed. Put the paste into a biscuit-forcer | having a tin-piping funnel about the size of a stick of Cinna- J mon, dust the table or board over with sifted sugar, and press out the paste, cutting it off into lengths of about 4in. or 5in., and lay these out straight in parallel rows upon a bakingsheet having white wax well rubbed over it. Fill a paper cornet with royal icing flavoured with Cinnamon, pipe the icing upon the sticks, put them into a moderate oven, and bake until they are of a light colour. (2)' Beat the yolks of two eggs with Jib. of caster sugar for twenty minutes ; then whisk the whites to a stiff snow, and J add them, with 2 heaped table-spoonfuls of blanched and pounded almonds, 1 teaspoonful of powdered Cinnamon, and a ! small quantity of powdered cloves. ’ Mix in gradually ½lb. of finely-sifted flour, and beat the whole of the ingredients | together for a few minutes ; then roll the mixture, and cut it into long strips. Butter baking-tins, lay the sticks on them, and bake them until dark brown. Take the Cinnamon sticks off the tins while still warm, and leave them until cold. Cinnamon Sugar. — Take 2oz. of Cinnamon, dry it in the screen, and pound it in a mortar with lib. of caster sugar until quite smooth. Pass it through a sieve, put it into bottles, cork up tightly, and keep in a cool place until wanted for use. Cinnamon Sweetmeats. — Put lib. of sweet almonds into a basin, pour on them sufficient boiling water to cover them, slip j them out of their skins, and as they are blanched throw them into cold water. Drain the water from them, dry them thoroughly, and pound them, a few at a time, in a mortar to a fine paste, adding a little water during the pounding to keep the almonds from oiling ; mix thoroughly with the pounded almonds lib. of powdered white sugar, and as many slightly beaten whites of eggs as will make it easy to spread with a knife ; add to this a small quantity of cochineal, to give it a fine red colour, and ½oz. of powdered Cinnamon. When all these ingredients are thoroughly well mixed into the paste lay it on some wafer-paper, and cut into any shapes that may be desired. The paste should be spread about ¼in. thick. Bake in not too hot an oven. Have some sugar boiled to the feather, or the degree of heat at which, if a skimmerful be taken from the boiling sugar and blown through, good-sized sparks of sugar will fly from it ( see Sugar-boiling). Dip a camel’s-hair pencil in the syrup at this heat, and as the sweetmeats are taken out of the oven brush them over with it.