Preparation Hints For Making Candies (Part 2)

HOW TO make stock SYRUP

Put one lb of granulated refined sugar into a saucepan; add one pint of H2O and convey slowly to boiling-point; then take the trash from the surface. Put on the 3 lid, and furuncle for four proceedings to let the condensing steam to unclutter any crystals of refined refined sugar from the sides of the pan.

Boil gently for twenty-five minutes.

Remove from the fire, let it to cool, and bottle for use.

HOW TO CLARIFY stock SYRUP

After making the sirup in the usual manner pour it in a steady watercourse over the stiffly conquered Whites of eggs, allowing two Whites of eggs to one lb of sugar.

Return to the pan and simmer till the Whites have got coagulated and risen to the surface. Strain and the sirup will be clear.

HOW TO beat THE Whites OF EGGS

Separate the Whites very carefully from the vitelluses of the eggs, for if any atoms of the vitelluses premix with the Whites they will forestall their rise properly.

An egg centrifuge is a convenient small article for manipulating eggs. It dwells of a little unit of ammunition disc made of aluminum, with a centre cup for holding the vitellus of an egg, while the achromatic driblets through an gap surrounding the cup.

It is best to set the centrifuge on the top of a tumbler, so that when the egg is broken the achromatic volition autumn into the glass without danger of losing any of it. One or two Whites of eggs are best beaten on a platter with a broad-bladed knife, three or more than beingness whipped in a basin with an egg-beater. Always beat out eggs in a cool topographic point and take attention that the basin is dry and clean.

Beat until they are stiff adequate to constitute a house and significant froth.

HOW TO BLANCH pistachio NUTS

Cover the nuts with cold water, then convey to boiling-point, and furuncle for five minutes. Dip into cold water, drain, and hang-up off the skins.

HOW TO PREPARE CHESTNUTS

With a crisp knife do a slit in each chestnut; set them into boiling H2O for four minutes, take out, and dry thoroughly. Then run three tablespoons of butter in a saucepan, and flip the chestnuts about in it until every nut is coated and very hot.

It will then be establish that with the assistance of a sharp-pointed knife both teguments can be easily removed together, leaving the nut whole, and ready for subsequent manipulations.

HOW TO colour COCOANUT

Sprinkle some desiccated or chopped coconut meat on grease-proof paper; add a small color, and hang-up evenly throughout. Dry and maintain in glass jars or tins for use.

HOW TO make BRILLIANTINE

Put two troy ounces of the best chewing gum Arabic and one-half a cupful of H2O into a dual boiler, and stir occasionally over hot water.

When quite melted strain it through a piece of mulct muslin. Rich Person some pieces of glass, very make clean and well polished. Dip a stiff brushwood into the gum, brushwood it lightly over the glass, and dry in a warm room.

When quite dry and set, scraping or brushwood it off. The brilliantine may be rolled with a rolling-pin Oregon left in bantam flakes.

It is used for spangling candies. Color may be added to it if liked.