Boston Cooking-School cook book

Place thermometer in water and bring to boiling point, then transfer to sugar sirup, to avoid heating it too suddenly. When removing thermometer from candy, place immediately in very hot water and allow it to cool slowly. TESTS FOR SUGAR SIRUP Boil a degree or two higher in summer or humid weather. Crystal=sirupesec: 1. eee4 22080 SOft ball aee-aemeiee eons ore 234°°F. Medium iballvee® «009.4 240° F. Stitteball pare eee 244K. = Hard balleteethis. <2 ee. 250. 4E: ee Tight Crack a are ae 264° F. Medium crackemer ye: os. Oi ll Hard crack Soe ha ee 290° F. TO BLANCH NUTS Almonds, Pistachio Nuts, and English Walnuts. Cover with boil- ing water, let stand two minutes. Drain, put in cold water, rub off skins, and dry on towel. Filberts. Cover with boiling water, let stand six minutes, drain, remove skins with sharp vegetable knife. NUTS AND CONFECTIONS 125 SALTED NUTS (Almonds, Filberts, Peanuts, Walnuts, or Pecans, etc.) Blanch almonds and filberts. Use raw peanuts and remove skins. Use whole pecan or walnut meats, etc. I. For each cup of nuts, heat, in small frying pan, % cup olive oil, or butter. Putin enough nut meats at a time to cover bottom of pan and stir until delicately browned. Remove with spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle lightly with salt. Avoid cooking nut meats (especially pecans) too long, as they darken after being removed from fat. II. Sprinkle nuts with olive oil. Brown in hot oven (400° F.), stirring occasionally. Remove from oven and sprinkle with salt. 7 Marzipan Apples and Sugared Almonds for Christmas SUGARED ALMONDS 1% pound almonds, blanched 1 teaspoon vanilla 1 cup sugar 1% teaspoon cinnamon Y% cup water Cook sugar and water 5 minutes in heavy iron frying pan, add nuts and cook and stir until sirup begins to look white and slightly sugared. Add flavorings and set pan aside 10 minutes. Set over low heat on asbestos mat and stir constantly until sugar starts to melt. Pour on cake cooler over wax paper. Separate to dry. te 726 THE BOSTON COOKING-SCHOOL COOK BOOK SPICED NUTS 1 cup nut meats (almonds, pecans, 1 tablespoon cinnamon English walnuts, Brazil nuts) Y% teaspoon each, ground cloves, 44 cup sugar nutmeg 1 egg white, slightly beaten Mix spices and sugar in small bowl. Add nut meats to egg white, a few at a time and rub between fingers to coat thoroughly. Toss into bowl of sugar and spices. Completely coat, place on buttered cooky sheet. Bake in slow oven (300° F.) 30 minutes. STUFFED DATES Wash and stone. Stuff with any of the following and roll in powdered or granulated sugar or shake (4 to 6 at a time) in paper bag containing 14 cup sugar. One teaspoon cinnamon may be mixed with sugar. English walnut meats, broken in pieces Pecan nut meats, broken in pieces Salted almonds Brazil nuts, skinned Candied ginger, cut fine Candied pineapple, cut fine Fondant (p. 738). Peanut butter, mixed with orange juice Marshmallow, quartered. Dip cut edge in coconut STUFFED FIGS Do not use pressed figs. Wash, dry, make an opening in each, stuff with chopped salted almonds, half a marshmallow, and an English walnut meat, broken in pieces, or maraschino cherries and pecan nut meats. Roll in granulated sugar. STUFFED PRUNES Wash, stone, and stuff with stoned prunes or dates, chopped nuts, or Fondant (p. 738). Rollin sugar. Prunes may be steamed until tender before stuffing. NUTS AND CONFECTIONS pod FRUIT ROLL 34 cup raisins 44 cup walnut meats Few grains salt Wash raisins, dry, put through food chopper with nuts. Mix well, salt to taste, and shape in small roll. Slice. FRUIT BARS 1 cup figs 1 cup dates 2 cups English walnut meats