1890's Bread & Candy Making Book by Unknown

Author:Unknown
Language: eng
Format: epub
Published: 0101-01-01T00:00:00+00:00

108. -- Rock Almonds (Pink).

Make any desired quantity of icing, colour it with lake finely ground, mix in as many cut almonds, citron, and lemon as it will take; lay out on wafer paper in small heaps and bake in a slow oven.

109. -- Rock Almonds (Brown).

Take any quantity of Jordan almonds, cut them up very small (but not blanch them); also citron, lemon, and orange cut small Prepare some very light icing, with which mix the almonds, &c., into a soft paste. Lay out on wafer paper and bake in a slow oven.

110. -- Almond Fruit Biscuits.

1 lb. of Valentia almonds, 1 lb. of powdered sugar, 2 or 3 whites of egg. Beat up the almonds very fine with white of one egg; then rub the sugar and almonds into a fine paste with 1 or 2 whites of egg, divide it into two parts, work 2 ozs. of flour into one part and roll it out thin for the bottom, cut it square and cover it with good raspberry jam; then roll out another square the same size, and lay it on the top of the fruit, cover this thinly with icing and cut it up into different shapes according to fancy; lay them on wafer paper and bake in a slow oven.

Note. -- There will be many cuttings from the above shapes which should not be wasted. Put several bits together in little heaps on wafer paper, put a little icing on top, a bit of green citron, and a small bit of raspberry jam. A little pink icing may also be added. Bake in a slow oven.

111. -- Meringues.

Take any desired quantity of whites of eggs (half duck whites if you can procure them), whisk them until so stiff that an egg will lie on the surface, then mix in with the spatter some fine powdered sugar until they appear of a proper stiffness, which may be known by laying out one oval with a knife and spoon. If it retains the mark of the knife they are ready to bake; if not, more sugar must be added. Lay out oval on dry paper and bake on a piece of wood two inches thick: this is to prevent them having any bottom. They must have a pretty bloom on them when baked. Take one carefully off with a knife, take out the inside and fill it with any kind of preserved fruit. Then take off another and do the same, putting both sides together; and so on till they are all baked. If good they will have the appearance of a small egg.

112. Another Way. -- The whites of 12 eggs and I quart of clarified sugar. Let one person whisk up the eggs as before directed while the sugar is boiled to the degree called "Blown;" *then grain the sugar, and mix the whites of eggs and the sugar together. Lay out and bake as before directed. *To boil sugar to the degree called "Blown,". Refer 183.

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