The encyclopædia of practical cookery

This dries directly, and very much improves the look of the sweetmeats. Cinnamon Syrup. — (1) Rub 1 drachm of oil of Cinnamon (oil of cassia is sometimes used) into 2 drachms of the heavy carbonate of magnesia, put this into a folded filtering-paper, and pour through gradually 2qts. of water. Dissolve in the liquor which has filtered through 81b. of loaf sugar, using only sufficient warmth to dissolve the sugar. This syrup is strictly non-alcoholic, and keeps well. (2) Rub 30 drops of oil of Cinnamon in a mortar with 1 dessert-spoonfni of carbonate of magnesia, and add gradually 2 pints of water ; filter this through paper, and in it dissolve 3Jlb. of granulated sugar without heating it. Cinnamon Tablets. — Put lib. of sugar into a sugar-boiler, add just enough water to dissolve it, boil to the seventh degree, or “ball,” then put in a few drops of essence of Cinnamon. With a spoon or spatula rub the sugar against the sides of the boiler so that it will whiten it. Then pour the sugar into small moulds or on to a slab slightly greased with oil of almonds, and mark off into small squares or oblongs. Put the moulds or slab near the fire for about half-an-hour, to dry Cinnamon — continued. the tablets and make them hard. A little rose-pink colour may be added whilst the sugar is boiling, to give them a better colour. Cinnamon Wafers.— Sift 6oz. of finely-powdered white sugar, put it into an earthenware basin with 6oz. of flour, Joz. of powdered Cinnamon, 6oz. of butter (melted over the fire), and one beaten egg ; mix all these with a little milk to a thin paste. Heat an iron plate very hot over the fire, rub it well with butter, put on it a spoonful of the paste, fry it a nice brown, turn it, and fry the other side brown also ; then roll it round a small stick. Proceed in this way, frying the paste and rolling it round the stick till all are done. Let the wafers get quite cold before removing the sticks. Cinnamon-Water Cakes. — Pound in a mortar ½lb. of almonds, whisk the whites of two eggs to a stiff froth, then mix them with the almonds, and add ½lb. of sugar, 1 table-spoonful of Cinnamon-water, a small quantity of powdered Cinnamon, and sufficient flour to form a thick paste. Boll the paste out rather thin on a floured table, and cut it into any small fancy shapes liked. Butter a baking-sheet, lay the cakes on it, and bake them in a slow oven. The cakes should be only lightly coloured when cooked. Keep them dry in tin canisters. Cinnamon-Water Ice. — Bruise two small sticks of Cinnamon, put them into a saucepan with a little plain syrup, and simmer on the side of the fire for ten minutes. Remove the pan from the fire, stir in 1 wineglassful of brandy, the strained juice of three lemons, and the required quantity of simple syrup. Pour the mixture into the freezer, freeze it, turn it into a mould packed in ice, let it set, and turn it out. Cream of Cinnamon. — Pour lqt. of spirits of wine into a bottle, add 2 drops each of oil of roses and oil of Cinnamon, shake the bottle vigorously until the oil is dissolved completely, pour in lqt. of syrup, and add sufficient red colouring to give the liquid a bright colour. Filter into small bottles, stopper these down, and the cream of Cinnamon is then ready for use. This liqueur has a very agreeable taste.