Make meringue [see recipe: How to Make Meringues]. Put it
in a paper bag, press out, on a buttered paper on a board, in rings
of the size wanted. Bake in an open warm oven from fifteen to
twenty minutes. When it has settled on the top, remove care¬
fully, scoop out, leaving just outside shells of the rings. From the
rest of the meringue make little rosettes through a fancy tube and
bake. When putting this basket together, cut a round piece of
writing paper, spread with meringue, put the rings on top; then
join, one ring on top of another to the height of the basket. Fasten
with a little meringue, then fasten all the little rosettes around with
some of the meringue until it is completely covered on the top, one
after the other with the point up. Let stand in the oven until
dry. When dry, fill with ice cream, garnish with spun sugar.
Make a handle of spun sugar and put it across the basket.
This basket can be made in pyramid style, the handle left out
— just put a rosette of the sugar on the top when filled. Small
individual baskets can also be made the same way.
Mushroom Meringues ( Meringues a la Champignon)
Make meringues [see recipe: How to Make Meringues]. Put
in a paper tube and press out, on a buttered baking sheet, about
THE SWEDISH, FRENCH,
two inches long for a stem, and press out shapes of mushrooms
according to the size wanted. Sprinkle little grated chocolate
on top, put in a slow oven. When the meringue gets hard and
brown underneath, loosen from the pan. When cold, take a sharp
knife, make a little hole in the centre of the meringue at the
bottom, dip the handle in some of the soft meringue, put into the
hole, let lie on the side until dry.
Serve as a garnishing around different cold desserts. Can also
be served with afternoon tea.
Meringue Kisses ( Baisers de Meringue)
Make meringue [see recipe: How to Make Meringues]. Put
in a bag that holds a fluted tube and press out in the form of a
ring, on a buttered baking sheet, sprinkle with cocoanut or almonds,
bake in a warm oven from ten to fifteen minutes (take care not
to let them burn: if the oven is too hot they will crack). Loosen
from the pan.
They can be served with afternoon tea. They make a beau¬
tiful border around cold desserts by standing them up, fastening
one to the other with caramel, made in the form of a ring.
Spun Sugar ( Sucre file )
Take three cups best lump sugar, one cup water, and a small
pinch of cream of tartar✪ Spun Sugar (Sucre file); put on the stove in a saucepan and cook
quickly. Put some ice in a bowl of water, dip the fingers in the ice
water, remove the sugar from around the edge of the pot, it is apt
to discolor the whole of the sugar. Be careful not to let any water
drip into the sugar while boiling. Cook until 330° by the ther¬
mometer, or if no thermometer at hand, test it by dipping the finger
AMERICAN COOK BOOK
437
in ice water, then in the sugar, then quickly into the ice water, try
times and times until the sugar becomes very crispy and assumes
a light amber shade. Let stand a few minutes then put paper
around on the floor and spin with an open whisk over a stick,
pulling it very quickly. The more it is pulled the glossier it be¬
comes.
Used for garnishing of different cold desserts, ice creams, etc.
Spun Sugar Baskets ( Corbeilles de Sucre file)
Page 633 · 1 recipe record on this page
Presented as published in 1918. 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
Make meringue [see recipe: How to Make Meringues]. Put it in a paper bag, press out, on a buttered paper on a board, in rings of the size wanted. Bake in an open warm oven from fifteen to twenty minutes. When it has settled on the top, remove carefully, scoop out, leaving just outside shells of the rings. From the rest of the meringue make little rosettes through a fancy tube and bake. When putting this basket together, cut a round piece of writing paper, spread with meringue, put the rings on top; then join, one ring on top of another to the height of the basket. Fasten with a little meringue, then fasten all the little rosettes around with some of the meringue until it is completely covered on the top, one after the other with the point up. Let stand in the oven until dry. When dry, fill with ice cream, garnish with spun sugar. Make a handle of spun sugar and put it across the basket.
This basket can be made in pyramid style, the handle left out — just put a rosette of the sugar on the top when filled. Small individual baskets can also be made the same way.
Mushroom Meringues ( Meringues a la Champignon)
Make meringues [see recipe: How to Make Meringues]. Put in a paper tube and press out, on a buttered baking sheet, about
two inches long for a stem, and press out shapes of mushrooms according to the size wanted. Sprinkle little grated chocolate on top, put in a slow oven. When the meringue gets hard and brown underneath, loosen from the pan. When cold, take a sharp knife, make a little hole in the centre of the meringue at the bottom, dip the handle in some of the soft meringue, put into the hole, let lie on the side until dry.
Serve as a garnishing around different cold desserts. Can also be served with afternoon tea.
Meringue Kisses ( Baisers de Meringue)
Make meringue [see recipe: How to Make Meringues]. Put in a bag that holds a fluted tube and press out in the form of a ring, on a buttered baking sheet, sprinkle with cocoanut or almonds, bake in a warm oven from ten to fifteen minutes (take care not to let them burn: if the oven is too hot they will crack). Loosen from the pan.
They can be served with afternoon tea. They make a beau¬ tiful border around cold desserts by standing them up, fastening one to the other with caramel, made in the form of a ring.
Spun Sugar ( Sucre file )
Take three cups best lump sugar, one cup water, and a small pinch of cream of tartar; put on the stove in a saucepan and cook quickly. Put some ice in a bowl of water, dip the fingers in the ice water, remove the sugar from around the edge of the pot, it is apt to discolor the whole of the sugar. Be careful not to let any water drip into the sugar while boiling. Cook until 330° by the thermometer, or if no thermometer at hand, test it by dipping the finger
in ice water, then in the sugar, then quickly into the ice water, try times and times until the sugar becomes very crispy and assumes a light amber shade. Let stand a few minutes then put paper around on the floor and spin with an open whisk over a stick, pulling it very quickly. The more it is pulled the glossier it be¬ comes.
Used for garnishing of different cold desserts, ice creams, etc.
Spun Sugar Baskets ( Corbeilles de Sucre file)
Records on this page
Spun Sugar (Sucre file)