outside yellow skin) on granulated sugar, as much vent graining.
«s the sugar will take up. Let dry; crush fine
and put away in jars ready for use.
63.— EXTRACT OF VANILIJl.
Vanilla bean, 16 ounces;
Sugar, 24 ounces;
Alcohol, 5 pints;
Water, 3 pints✪ Extract of Vanilla.
Cut the vanilla into very small pieces. Mix
the alcohol and water and pour onto the cut up
beans four pints of the mixture. Put in large
bottle and let stand for ten days, shaking it fre-
quently. Then strain ofi the liquid and put the
vanilla into a mortar with the sugar and pound is
into a powder. Mix this with the remaining four
pints of the mixed alcohol and water. Let dis-
solve well and filter; then mix both liquors to-
gether and filter again; then put away for use.
66.— RASPBERRY EXTRACT.
One of the best raspberry flavors is obtained
from Orris root, which makes nice ices and can
also be used to improve the flavor of canned
berries.
Take two and one half ounces of powdered Or-
ris root, and put together with one pint of proof
spirits✪ Raspberry Extract in a well corked bottle; set in a warm
place for from four to five days, shake it fre>
quently and filter for use.
*
67.-SUGAR BOILING DEGREES.
Sugar is boiled from
Pearl to thread for syrup;
Blow and feather for crystalization and con-
serves;
Ball, crack and caramel for candy and spun
sugar work.
It is divided into about sixteen different degrees,
but without a certain standard for all, which is
caused from the use of more or less glucose in the
different recipes. The degrees can be ascertained
by the use of the thermometer and also by the
finger test. I give here eight of the degrees most
generally used for syrups and candy making:
DEGREES OF THERMOMETER.
Pearl and small thread, 218 to 220 degrees.
Large thread
Blow - . -
Softball -
Hard ball -
Small crack
Hard crack -
Caramel -
The finger test: Put five pounds of sugar
to boil with one quart of water on a good fire in a
copper basin, and let come to a boil. Take off
with a skimmer the scum which rises. Then,
with a wet sponge, wash down the sides to pre-
228
230 "
240
242 '■
244
250 "
255
260
28s "
3IS
320 "
360
Be careful that the fire does not
brown the sugar on the sides of the pan and dis-
color the sugar.
Small thread: When the syrup has boiled
for some time, dip the top of the finger in the
syrup, and test between the thumb and forefinger.
If it can be drawn into a fine thread which breaks
if drawn out, it has reached the proper degree.
Large thread: Continue boiling and try
again as before, until the thread can be pulled
to the full spread of the fingers before it breaks.
Blow degree: Dip the skimmer in the sugar
and blow through the holes. If bubbles appear,
it has reached the degree.
Soft ball: To test the ball degree, take a
pan with ice water. First dip the finger in the
water, then in the sugar, and as quick as possible
back in the water. (A stick may be used in place
of the finger for this purpose). Try the sugar,
and if it can be formed into a soft small ball it
has reached the degree.
Hard ball: A little more boiling, and by the
same test it will form a larger and harder ball.
Small crack: The boiling is continued. Test
again and press the sugar flat between the fing-
ers; if it breaks, or bites hard and does not stick to
the teeth, it has attained the proper degree.
Hard crack: If the sugar breaks short and
crisp with a snap, it has reached the degree.
Caramel: In a few moments more the sugar
will turn to a golden color, and this is the cara*
mel degree. Take off the fire and turn out on
the marble at once.
A little mere boiling and the sugar begins to
smoke, turn dark brown, then black and burn.
At this stage it is used for coloring. Water is
added and it is boiled into a syrup and put in
bottles for use.
«
Page 8 · 2 recipe records 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
outside yellow skin) on granulated sugar, as much vent graining.
«s the sugar will take up. Let dry; crush fine and put away in jars ready for use.
63.— EXTRACT OF VANILIJl.
Vanilla bean, 16 ounces;
Sugar, 24 ounces;
Alcohol, 5 pints;
Water, 3 pints.
Cut the vanilla into very small pieces. Mix the alcohol and water and pour onto the cut up beans four pints of the mixture. Put in large bottle and let stand for ten days, shaking it frequently. Then strain ofi the liquid and put the vanilla into a mortar with the sugar and pound it into a powder. Mix this with the remaining four pints of the mixed alcohol and water. Let dissolve well and filter; then mix both liquors together and filter again; then put away for use. 66.— RASPBERRY EXTRACT.
One of the best raspberry flavors is obtained from Orris root, which makes nice ices and can also be used to improve the flavor of canned berries.
Take two and one half ounces of powdered Orris root, and put together with one pint of proof spirits in a well corked bottle; set in a warm place for from four to five days, shake it fre>
quently and filter for use.
*
67.-SUGAR BOILING DEGREES.
Sugar is boiled from
Pearl to thread for syrup;
Blow and feather for crystalization and conserves;
Ball, crack and caramel for candy and spun sugar work.
It is divided into about sixteen different degrees, but without a certain standard for all, which is caused from the use of more or less glucose in the different recipes. The degrees can be ascertained by the use of the thermometer and also by the finger test. I give here eight of the degrees most generally used for syrups and candy making:
DEGREES OF THERMOMETER.
Pearl and small thread, 218 to 220 degrees.
Large thread
Blow - . -
Softball -
Hard ball -
Small crack
Hard crack -
Caramel -
The finger test: Put five pounds of sugar to boil with one quart of water on a good fire in a copper basin, and let come to a boil. Take off with a skimmer the scum which rises. Then, with a wet sponge, wash down the sides to pre-
230 "
242 '■
250 "
28s "
3IS
320 "
Be careful that the fire does not brown the sugar on the sides of the pan and discolor the sugar.
Small thread: When the syrup has boiled for some time, dip the top of the finger in the syrup, and test between the thumb and forefinger. If it can be drawn into a fine thread which breaks if drawn out, it has reached the proper degree.
Large thread: Continue boiling and try again as before, until the thread can be pulled to the full spread of the fingers before it breaks.
Blow degree: Dip the skimmer in the sugar and blow through the holes. If bubbles appear, it has reached the degree.
Soft ball: To test the ball degree, take a pan with ice water. First dip the finger in the water, then in the sugar, and as quick as possible back in the water. (A stick may be used in place of the finger for this purpose). Try the sugar, and if it can be formed into a soft small ball it has reached the degree.
Hard ball: A little more boiling, and by the same test it will form a larger and harder ball.
Small crack: The boiling is continued. Test again and press the sugar flat between the fingers; if it breaks, or bites hard and does not stick to the teeth, it has attained the proper degree.
Hard crack: If the sugar breaks short and crisp with a snap, it has reached the degree.
Caramel: In a few moments more the sugar will turn to a golden color, and this is the cara* mel degree. Take off the fire and turn out on the marble at once.
A little mere boiling and the sugar begins to smoke, turn dark brown, then black and burn.
At this stage it is used for coloring. Water is added and it is boiled into a syrup and put in
bottles for use.
«
Records on this page
Extract of VanillaRaspberry Extract