VII. BONBONS.
1. French Almond Rock.Put 1-lb. loaf sugar into a pan with 1 teacup of water. Stir till the sugar is melted, take off the scum, and when it has boiled for ¼ hour, add 1 tablespoonful vinegar or lemon juice. Stir in sliced or blanched almonds to taste. Pour on a buttered tin, and cut in slices.2. Candy Dough.Freshicing sugar. Break the white of an egg into one glass, and put an equal quantity of water into another. Put this into a basin, and stir it with the sugar until it is of a dough-like consistency. The proportion of the white of egg and water is two to each pound of sugar.3. Candy Cherries.Cut off a piece of candy dough and make it into a thin roll about ½ inch wide. Take a sharp knife and cut into small pieces, and roll them until they are like marbles. Split some crystalized cherries, and press a marble between each.4. Almond Creams.Blanch the almonds, and cover with candy dough. Roughen the sugar with a fork.5. Walnut Creams.Crack the walnuts and cut in halves, using only the perfect ones, between which put a candy dough marble and press it. Leave to harden.6. Cream Dates.Procure some fresh dates and take out the stones. Put a candy dough marble in its place, and press together and leave to harden.7. Brandy Snap.½-lb. treacle.10-oz. sugar.8-oz. flour.2-oz. butter.½-oz. ginger.Drop in small portions on a greased baking sheet, and when done curl round a greased rolling pin or stick. Draw off when cold.8. Raspberry Rock.To every pound of sugar allow ¾ of a teacup of cold water. Boil the syrup till it thickens. Drop it in cold water, and it is ready when it snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a little water and strained. Pour on buttered plates, and when cool cut it in pieces.9. Cocoanut Fondant.To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well whilst the sugar is boiling and keep stirring.10. Chocolate or Coffee Fondant.Over a clear fire stir together (in enamelled pan) 1-lb. loaf sugar and a small cup of cold water. When it is melted, mixed, and beginning to boil, leave alone for 10 minutes. Dip a skewer in, and if a long silky hair adheres, remove from the fire at once without shaking it, and leave it till cool. When cool, turn it into a bowl and beat briskly to a thick cream with a wooden spoon. Knead the paste (like bread) till it becomes soft and smooth. Flavour with coffee essence or melted chocolate. Drop on a buttered paper or form into pyramids.11. Nougat.Slow fire. Put in a pan ½-lb. sifted sugar dry, no water. When melted, throw in blanched almonds and a few bitter ones (thoroughly dried and chopped into rough dice). Stir all together and turn out on a buttered dish. Work it a little, then roll flat with a greasy rolling pin or hands. Cut in shapes.12. Gelées Françaises.1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water, flavouring. Put the water and gelatine in a pan, and when dissolved add sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to give a sharp taste. Pour on three perfectly dry soup plates. Flavour each differently, and leave till next day. Then with a sharp sugared knife cut into diamond shapes, toss in castor sugar, and spread on paper to become crisper. These are much better after a few days.13. Chestnut Bonbons.½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. sugar, 1 white of egg. Boil chestnuts till tender, skin and sieve; add sugar and the melted chocolate, whip the white stiffly and add it. Bake in little rocks on wafer-paper.14. Chocolate Baisers.White of 1 egg.1 teaspoonful sugar.1 teaspoonful powdered chocolate.Beat the egg to froth and mix with the sugar and chocolate and form into balls. Place on well-greased tin and bake 20 minutes.15. Yorkshire Toffee.¼-lb. butter.1-lb. Demerara sugar.1 tablespoonful treacle.1 tablespoonful vinegar.1 teacupful water.Boil all together about 20 minutes and turn out on a buttered dish.16. Brandy Snap.½-lb. flour.½-lb. treacle.½-lb. sugar.½-lb. butter.Boil the butter and treacle in a pan. Mix the flour, sugar, and ginger well together, then mix with the treacle and butter to a stiff cream. Drop on a baking sheet in small pieces, and when baked roll on a stick and leave to cool.17. Marmalade.Slice very thinly 12 Seville oranges and 2 lemons, carefully removing all pips. To every pound of pulp allow 3 pints of cold water. Let this stand for 24 hours, then boil till the chips are very tender and clear. Let this remain until the following day. To every pint of boiled fruit allow 1¼-lbs. lump sugar. Boil, stirring constantly until the syrup jellies and the chips are quite clear. Try the jelly on a saucer from time to time.Patent Groats.Take of Robinson’s Patent Groats one tablespoonful, mix with a wine-glassful of cold water, gradually added, into aSMOOTHpaste, pour this into a stew-pan containing nearly a pint of boiling water, or milk, stir the gruel on the fire (while it boils) for ten minutes; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits.When gruel is made for an Invalid, butter had best be omitted.
Put 1-lb. loaf sugar into a pan with 1 teacup of water. Stir till the sugar is melted, take off the scum, and when it has boiled for ¼ hour, add 1 tablespoonful vinegar or lemon juice. Stir in sliced or blanched almonds to taste. Pour on a buttered tin, and cut in slices.
Freshicing sugar. Break the white of an egg into one glass, and put an equal quantity of water into another. Put this into a basin, and stir it with the sugar until it is of a dough-like consistency. The proportion of the white of egg and water is two to each pound of sugar.
Cut off a piece of candy dough and make it into a thin roll about ½ inch wide. Take a sharp knife and cut into small pieces, and roll them until they are like marbles. Split some crystalized cherries, and press a marble between each.
Blanch the almonds, and cover with candy dough. Roughen the sugar with a fork.
Crack the walnuts and cut in halves, using only the perfect ones, between which put a candy dough marble and press it. Leave to harden.
Procure some fresh dates and take out the stones. Put a candy dough marble in its place, and press together and leave to harden.
½-lb. treacle.10-oz. sugar.8-oz. flour.2-oz. butter.½-oz. ginger.
Drop in small portions on a greased baking sheet, and when done curl round a greased rolling pin or stick. Draw off when cold.
To every pound of sugar allow ¾ of a teacup of cold water. Boil the syrup till it thickens. Drop it in cold water, and it is ready when it snaps. Flavour with 3 dessertspoonsful of raspberry jam, boiled with a little water and strained. Pour on buttered plates, and when cool cut it in pieces.
To every pound of boiled candy allow 4-oz. of cocoanut. Stir in well whilst the sugar is boiling and keep stirring.
Over a clear fire stir together (in enamelled pan) 1-lb. loaf sugar and a small cup of cold water. When it is melted, mixed, and beginning to boil, leave alone for 10 minutes. Dip a skewer in, and if a long silky hair adheres, remove from the fire at once without shaking it, and leave it till cool. When cool, turn it into a bowl and beat briskly to a thick cream with a wooden spoon. Knead the paste (like bread) till it becomes soft and smooth. Flavour with coffee essence or melted chocolate. Drop on a buttered paper or form into pyramids.
Slow fire. Put in a pan ½-lb. sifted sugar dry, no water. When melted, throw in blanched almonds and a few bitter ones (thoroughly dried and chopped into rough dice). Stir all together and turn out on a buttered dish. Work it a little, then roll flat with a greasy rolling pin or hands. Cut in shapes.
1-oz. gelatine, 1-lb. granulated sugar, nearly 1-pint water, flavouring. Put the water and gelatine in a pan, and when dissolved add sugar. Boil fast 25 minutes. Add 1 teaspoonful powdered citric acid, to give a sharp taste. Pour on three perfectly dry soup plates. Flavour each differently, and leave till next day. Then with a sharp sugared knife cut into diamond shapes, toss in castor sugar, and spread on paper to become crisper. These are much better after a few days.
½-lb. chestnuts, 2-oz. chocolate, ¼-gill water, 4-oz. sugar, 1 white of egg. Boil chestnuts till tender, skin and sieve; add sugar and the melted chocolate, whip the white stiffly and add it. Bake in little rocks on wafer-paper.
White of 1 egg.1 teaspoonful sugar.1 teaspoonful powdered chocolate.
Beat the egg to froth and mix with the sugar and chocolate and form into balls. Place on well-greased tin and bake 20 minutes.
¼-lb. butter.1-lb. Demerara sugar.1 tablespoonful treacle.1 tablespoonful vinegar.1 teacupful water.
Boil all together about 20 minutes and turn out on a buttered dish.
½-lb. flour.½-lb. treacle.½-lb. sugar.½-lb. butter.
Boil the butter and treacle in a pan. Mix the flour, sugar, and ginger well together, then mix with the treacle and butter to a stiff cream. Drop on a baking sheet in small pieces, and when baked roll on a stick and leave to cool.
Slice very thinly 12 Seville oranges and 2 lemons, carefully removing all pips. To every pound of pulp allow 3 pints of cold water. Let this stand for 24 hours, then boil till the chips are very tender and clear. Let this remain until the following day. To every pint of boiled fruit allow 1¼-lbs. lump sugar. Boil, stirring constantly until the syrup jellies and the chips are quite clear. Try the jelly on a saucer from time to time.
Take of Robinson’s Patent Groats one tablespoonful, mix with a wine-glassful of cold water, gradually added, into aSMOOTHpaste, pour this into a stew-pan containing nearly a pint of boiling water, or milk, stir the gruel on the fire (while it boils) for ten minutes; pour it into a basin, add a pinch of salt and a little butter, or if more agreeable, some sugar, and a small quantity of spirits.
When gruel is made for an Invalid, butter had best be omitted.