with water; let rest for a few minutes and begin tablespoon can be used. The larger spoon should
to work with the spatula, like fondant. ^° ^^^ with another ladle.
When it sets, divide it in three parts; color one Smaller molds may be covered by dipping the
part light green, flavor pistachio; one part pink, tablespoon in the prepared sugar, holding the
flavor rose or raspberry; leave one part white, ""'^^ '"> °"s hand, and run the sugar over or in-
flavor lemon or vanilla. Work each part smooth side the mold with the other hand,
with the hands; form each into a flat square and The flow of the sugar is regulated by the rais-
place on the top of each other. Roll out on the ing or lowering of the spoon, and the thickness of
table dusted with XXXX powdered sugar about the threads depends on the state of the sugar,
three-quarters of an inch thick. Place on pans For large piece work, where a clear or colored
lined with wax paper, and let stand to harden; sugar is required, a five- or ten-pound batch of
then cut in squares. sugar is boiled to the hard crack, with a little
II3S.-TUTTI FRUTTI CREAM SQUARES, lemon juice added. The sugar is poured on the
„ , ,.,,», „, , oiled slab, and when cooled is cut in large squares.
Prepare the cream like for No. 1134. Take „, . .. ..u i ..u -i- t iii_\ ..
*^ , , < This prevents the frequent boiling of small batches,
as a large batch can not be used and kept in a
six ounces of candied cherries, four ounces of
angelica, and six ounces of apricots✪ Tutti Frutti Cream Squares; cut in dice ,. . , *^ , , ^. .,. , . .
, . . , , . _ „ , liquid state for a long time without graining,
and mix in the cream when it sets. Roll out and ,„, , ^ « ,l .
.... , - , . When ready to use, some of the squares of
place in lined pans; let get firm and cut in squares. ,/ j ■ ,, j .. c
^ , , . , sugar are melted in a small pan on a moderate fire
Nut meats may be used in the same manner, , ,
and the cream may be flavored pink, caramel or _, ' .. , , j , ^ .^ .
" ■'. 11 ^^^ preparation of large and elaborate fancy
' pieces takes much time, and can only be executed
1136.— ESMERALDA CREAM, OR TURKISH by the skillful workman; but the smaUer pieces
DELIGHT. ' may be easily prepared. Complicated pieces are
Take six pounds of sugar, four pounds of glu- made in sections, which are put together when
cose, two and one-half pints of water, and boil to perfectly cold, and fastened with sugar boiled to
the crack, or about 265° Fahr. Take off the the caramel degree. The pieces may be further
fire and add six whites of eggs beaten like for decorated with royal icing and candied fruits.
meringue; flavor with orange flower extract and Fruitslikegrapes, cherries, or almonds and nuts,
mix well; then add about one and one-half slices of oranges, etc. , are dipped in caramel and
pounds of nut meats (walnuts, pecans or almond), used to decorate or fill the baskets.
or add some French fruits glaces, like for No. 1135. Flowers are also made from boiled sugar, or
Stir the batch in the basin till it gets thick and from royal icing, or gum paste, and used for
white. Line a high square pan with wax paper decoration.
and fill in the cream. 1138.— SPUN SUGAR.
This cream when cold is cut in slices, and may ~,.. jx^ir jj
. ,.„ , , . ' Take three ponnds of cut loaf sugar, add one
be made in different colors and flavors. .^. ^ ^ iui:xi--i tit l j
wc luout, u pjjjj ^j water, put on the fire to boil. Wash down
HQ7 nPNAMFNTAT SIIHAR WORK ""^ ^'"^^ '° P'*'^°' *° ^"""^^ °^ crystals, and
1137-ORNAMEKTAL SUbAR WORK. j^^ j^y j^ the crack, or 2608 Fahr. Add the
SUGAR SPINNING. juice of half a lemon, or a pinch of cream of
Spun sugar and web sugar is used by the pastry tartar, and let boil to the hard crack, or 300' to
cook and confectioner for decorative purposes. 315" Fahr. Before it reaches this degree, add
Page 163 · 1 recipe record on this page
Presented as published in 1907. 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
A modernized reading is not available for this page yet. You are seeing the original text.
with water; let rest for a few minutes and begin tablespoon can be used. The larger spoon should
to work with the spatula, like fondant. ^° ^^^ with another ladle.
When it sets, divide it in three parts; color one Smaller molds may be covered by dipping the
part light green, flavor pistachio; one part pink, tablespoon in the prepared sugar, holding the
flavor rose or raspberry; leave one part white, ""'^^ '"> °"s hand, and run the sugar over or in-
flavor lemon or vanilla. Work each part smooth side the mold with the other hand,
with the hands; form each into a flat square and The flow of the sugar is regulated by the rais-
place on the top of each other. Roll out on the ing or lowering of the spoon, and the thickness of
table dusted with XXXX powdered sugar about the threads depends on the state of the sugar,
three-quarters of an inch thick. Place on pans For large piece work, where a clear or colored
lined with wax paper, and let stand to harden; sugar is required, a five- or ten-pound batch of
then cut in squares. sugar is boiled to the hard crack, with a little
II3S.-TUTTI FRUTTI CREAM SQUARES, lemon juice added. The sugar is poured on the
„ , ,.,,», „, , oiled slab, and when cooled is cut in large squares.
Prepare the cream like for No. 1134. Take „, . .. ..u i ..u -i- t iii_\ ..
*^ , , < This prevents the frequent boiling of small batches,
as a large batch can not be used and kept in a
six ounces of candied cherries, four ounces of
angelica, and six ounces of apricots; cut in dice ,. . , *^ , , ^. .,. , . .
, . . , , . _ „ , liquid state for a long time without graining,
and mix in the cream when it sets. Roll out and ,„, , ^ « ,l .
.... , - , . When ready to use, some of the squares of
place in lined pans; let get firm and cut in squares. ,/ j ■ ,, j .. c
^ , , . , sugar are melted in a small pan on a moderate fire
Nut meats may be used in the same manner, , ,
and the cream may be flavored pink, caramel or _, ' .. , , j , ^ .^ .
" ■'. 11 ^^^ preparation of large and elaborate fancy
' pieces takes much time, and can only be executed
1136.— ESMERALDA CREAM, OR TURKISH by the skillful workman; but the smaUer pieces
DELIGHT. ' may be easily prepared. Complicated pieces are
Take six pounds of sugar, four pounds of glu- made in sections, which are put together when
cose, two and one-half pints of water, and boil to perfectly cold, and fastened with sugar boiled to
the crack, or about 265° Fahr. Take off the the caramel degree. The pieces may be further
fire and add six whites of eggs beaten like for decorated with royal icing and candied fruits.
meringue; flavor with orange flower extract and Fruitslikegrapes, cherries, or almonds and nuts,
mix well; then add about one and one-half slices of oranges, etc. , are dipped in caramel and
pounds of nut meats (walnuts, pecans or almond), used to decorate or fill the baskets.
or add some French fruits glaces, like for No. 1135. Flowers are also made from boiled sugar, or
Stir the batch in the basin till it gets thick and from royal icing, or gum paste, and used for
white. Line a high square pan with wax paper decoration.
and fill in the cream. 1138.— SPUN SUGAR.
This cream when cold is cut in slices, and may ~,.. jx^ir jj
. ,.„ , , . ' Take three ponnds of cut loaf sugar, add one
be made in different colors and flavors. .^. ^ ^ iui:xi--i tit l j
wc luout, u pjjjj ^j water, put on the fire to boil. Wash down
HQ7 nPNAMFNTAT SIIHAR WORK ""^ ^'"^^ '° P'*'^°' *° ^"""^^ °^ crystals, and
1137-ORNAMEKTAL SUbAR WORK. j^^ j^y j^ the crack, or 2608 Fahr. Add the
SUGAR SPINNING. juice of half a lemon, or a pinch of cream of
Spun sugar and web sugar is used by the pastry tartar, and let boil to the hard crack, or 300' to
cook and confectioner for decorative purposes. 315" Fahr. Before it reaches this degree, add