Candies And Bonbons And How to Make Them
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In our eReader you can find the full English version of the book. Read Candies And Bonbons And How to Make Them Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Candies And Bonbons And How to Make Them
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RED CURRANT JELLY CARAMELS I lb. (2 cups) sugar i glass red currant jelly z}4 gills {}i cup) glucose yi oz. (i heaping table- yi pint {}4 cup) rich cream spoonful) powdered I tablespoonful vanilla ex- gelatine tract 4 tablespoonfuls cold water I teaspoonful rose extract 152 Candies and Bonbons Put the sugar, glucose, and cream into a saucepan and stir over the fire until it forms a hard ball when tested in cold water, or reaches 252°. Add the ex- tracts, and pour into two buttered tins of the s...ame size.
Mix the gelatine with the water, add the red currant jelly, and stir over the fire till melted.
Pour into a buttered pan similar to the others.
Allow to become cold. Brush the candy over with a little stock syrup, and place together in layers with the jelly between.
Put away in a cool place for twelve hours. Cut in squares with a sharp knife and wrap in waxed paper.
Any preferred jelly may be used.
SULTANA CARAMELS 4 tablespoonfuls sultana 4 tablespoonfuls molasses raisins i giU {yi cup) milk yi lb.
What to read after Candies And Bonbons And How to Make Them?
You can find similar books in the "Read Also" column, or choose other free books by Neil Marion Harris to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
RED CURRANT JELLY CARAMELS I lb. (2 cups) sugar i glass red currant jelly z}4 gills {}i cup) glucose yi oz. (i heaping table- yi pint {}4 cup) rich cream spoonful) powdered I tablespoonful vanilla ex- gelatine tract 4 tablespoonfuls cold water I teaspoonful rose extract 152 Candies and Bonbons Put the sugar, glucose, and cream into a saucepan and stir over the fire until it forms a hard ball when tested in cold water, or reaches 252°. Add the ex- tracts, and pour into two buttered tins of the s...ame size.
Mix the gelatine with the water, add the red currant jelly, and stir over the fire till melted.
Pour into a buttered pan similar to the others.
Allow to become cold. Brush the candy over with a little stock syrup, and place together in layers with the jelly between.
Put away in a cool place for twelve hours. Cut in squares with a sharp knife and wrap in waxed paper.
Any preferred jelly may be used.
SULTANA CARAMELS 4 tablespoonfuls sultana 4 tablespoonfuls molasses raisins i giU {yi cup) milk yi lb.
What to read after Candies And Bonbons And How to Make Them?
You can find similar books in the "Read Also" column, or choose other free books by Neil Marion Harris to read onlineMoreLess
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