The Cook's Own Book, and Housekeeper's Register by mrs. n.k.m lee

Author:mrs. n.k.m lee
Language: eng
Format: epub
Published: 2018-08-14T16:00:00+00:00

D.

DRAGEES, COMMON. The paste for these dragees is made in the same manner as for the better sort, but the materials differ a little: thus to a quarter of a pound of the gum, take either equal quantities of sugar and powder, or one-third of the former to two-thirds of the latter. When these and the gum are well mixed, roll out the paste until it is as thin as the back of a knife-blade; then take a paste-cutter, shaped like a sugar-loaf, with the top taken off, with the largest end of which, cut as many pieces of the paste as will about two-thirds fill the cutter; press these through the smaller end into paper cases; set them in a warm place for several days. These kind of dragees may, ill liked, be sugared in the same manner as almonds.

DRAGEES EN PASTILLAGE. These dragees are made of the same materials as the superfine dragees; the only difference consists in their forms, which resemble the bonbons: to make them, it is necessary to have a number of wooden moulds, (pear-tree wood is the best), on which must be stamped small squares, with various devices engraved on them. Cut your paste into small pieces; press each piece on a mould; take off all the super-abundant paste; then dip your finger in water, and with it remove the paste from the mould; dry them in cases like the other dragees.

DRAGEES, SUPERFINE. Put a quarter of a pound of the best gum-dragon into a pan, with a pint of cold water, cover, and let it stand for twenty-four hours; then take a strong close cloth, about two feet long, and put a part of your gum into it; fold it three times, so as to envelope the gum; then wring the cloth, by which means the purest gum will be forced through; scrape it off carefully with a knife, and then proceed in the same way, until all the gum be strained; put it into a marble mortar, and stir it about with a pestle for half an hour; then add to it a pound of double-refined sifted sugar; mix them together well, until it becomes a stiff paste; divide this into five parts, four of which must be tinged as follows: red, blue, yellow, and green, (the fifth left white), with the usual coloring materials. Before, however, they are colored, add to each piece, a pound and a half of double-refined sugar, sifted, dipping the paste in water occasionally, to enable it to receive the additional quantity of sugar. When you mix in the coloring materials, add also a corresponding perfume: as, to the red, rose-water, and a few drops of essence of roses; to the blue, oil of violets; to the yellow, essence of cedar; to the green, essence of bergamot; and with the white, mix a little orange-flower water, and some drops of essence of Neroli.

Your paste being thus prepared, form it of whatever little ornaments you please, such as eggs, balls, turnips, (adding green leaves to these), &c.

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