FoodNetArchive

The Worcester domestic science school's one year course laboratory cook book

1914

Page 106 · 8 recipe records on this page

Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Break gelatine in pieces. Soak 2 hours in y2. 0. cold water, add y2 C. water to sugar and bring to boiling point. Add gelatine. Soak 20 min., remove from stove, add grated rind and juice. Rinse pan in cold water. Pan 5 inches by 6 inches. Pour in paste 1 inch thick. When cold cut in cubes, roll in confectioner's sugar. STUFFED DATES. Wash dates. Remove stones, fill centre with fondant, peanut butter or cheese. Roll in sugar if fondant is used. PEPPERMINTS. Melt fondant over hot water, flavor with 2 drops peppermint. Drop from tip of teaspoon onto oiled paper. CANDIED ORANGE PEEL. Remove peel from 4 oranges✪ Candied Orange Peel in quarters. Cover with cold water, LABORATORY COOK BOOK. 201 bring to boiling point and cook until soft. Drain, remove white por- tion, cut yellow into thin strips, using scissors. Boil y2 C. water and 1 C. sugar until it threads. Cook strips in syrup 5 niin., or until translucent. Drain, coat with sugar. Dry off sugar in oven. SALTED NUTS. Kemove shell and red skin of peanuts. Put 1 T. olive oil in fry- ing pan and when hot put in nuts and let them brown slightly. Drain on brown paper, sprinkle with salt. MAKSHMALLOW FUDGE. 2 C. light brown sugar 1 C. marshm allow i/2 C. milk 1 t. butter i/o t. vanilla✪ Marshmallow Fudge Cook sugar and milk until it will form a soft ball when dropped in cold water. Beat in marshmallow until dissolved. Add butter and vanilla. Cool, cut in squares. CHOCOLATE NUTS. Melt y2 lb. sweetened chocolate in double boiler, keeping .vater below boiling point. Take from stove and heat until slightly cool. Drop one quart of nuts✪ Chocolate Nuts, a few at a time, into chocolate, and remove one by one with a fork. Place on paper. Fondant may be dipped in the same way. CHOCOLATE FUDGE. 2 C. sugar 1 T. butter V2 C. milk 2 sqs. chocolate 1 t. vanilla 1 C. chopped nut meats Cook until soft ball is formed in cold water. Remove from fire, let cool, add nut meats, vanilla and beat until it thickens. Pour on to buttered pan. Cut in squares. PEANUT BRITTLE. 1 C. Karo syrup 2 T. melted butter 1 T. vinegar Peanuts 1 C. brown sugar Mix ingredients, boil without stirring until brittle in cold water. Put peanuts in oiled pan. Pour over mixture. FONDANT. 2 C. sugar y2 C. water V8 t. cream of tartar✪ Fondant Mix in saucepan, then wash off sides in saucepan with hands wet in cold water to remove all grains of sugar. Stir until dissolved, let 202 THE WORCESTER DOMESTIC SCIENCE SCHOOL. boil without stirring until syrup will form a "soft ball" in cold wa- ter. Pour on to un buttered platter and when cool work with wooden spoon until creamy. Make into ball and knead till smooth. MOCHA FONDANT. 3 C. sugar 3 T. coffee IV2 C. water 14 t. cream of tartar✪ Mocha Fondant Put water and coffee in saucepan, heat to boiling point, strain through bag, add sugar and cream of tartar and proceed as for fon- dant. TO PREPAEK FONDANT FOP DIPPING. Place fondant in saucepan and the saucepan in a pan of hot wa- ter, stir constantly; add coloring and flavoring. When melted dip fondant. TO DIP FONDANT. Use a two-tined fork or candy dipper. Stir fondant often so there will be no crust on top. Flavor fondant and make small balls or cones. Cool. Drop the balls quickly into melted fondant. Place on paper. Cake STEPS IN BAKING A CAKE. 1. Bising 3. Cooking throughout 2. Setting 4. Browning