Part 7
Boil clarified syrup to the degree of caramel, taking care to keep the sides of the pan free from sugar. The moment it is at the crack, add a little acid to grease it (see Sugar Boiling). When it has attained the required degree, dip the bottom of the pan in cold water, take it out, and let it cool a little; then take a common table-spoon, dip it in the sugar, holding the mold in your left hand, and from the spoon run the sugar over the mold, either inside or out, with the threads which flow from it, which may be either fine or coarse, according to the state of the sugar; if they are required very coarse, pass the hand over them two or three times; for when it is hot it flows in finer strings than it will when cooler; form it on the mold into a sort of trellis-work; loosen it from the mold carefully, and let it remain until quite cold before it is taken off, that it may retain its shape. When the sugar gets too cold to flow from the spoon, place it by the side of the stove or fire to melt. Young beginners had better draw their designs for handles of baskets, etc., on a stone with a pencil before it is oiled, and then spin the sugar over them.
ALMOND BASKETS.--Blanch some fine Jordan almonds, and cut them into thin slices, and color them in a small copper pan, over the fire, with prepared liquid color (see Colors). Put them into the pan, and pour in color sufficient to give the desired tint; rub them about in the pan with your hand until they are quite dry; form them as for a Chantilly basket, or else form them on an oiled marble slab, and spin sugar over them on each side. Afterwards arrange them in a mold, or build them to any design, first having a pattern cut out in paper, and form them on the stone from it.
CHANTILLY BASKETS.--Prepare some ratafias, let them be rather small, and as near of a size as possible; boil some sugar to the caramel degree, rub over the inside of a mold slightly with oil, dip the edge of the ratafias in sugar and stick them together, the face of the ratafias being towards the mold, except the last two rows on the top, which should be reversed, remembering always to place their faces to meet the eye when the sugar is cold; take it out and join the bottom and top together with the same sugar; make a handle of spun sugar and place over it. Some sugar may be spun over the inside of the basket to strengthen it, as directed for webs. Line the inside with pieces of Savoy or sponge cakes, and fill it with custard or whipped cream, or the slices of cake may be spread with raspberry jam. Half fill it with boiled custard, then put in a few Savoy or almond cakes, soaked in wine, and cover the top with whipped cream; or it may be filled with fancy pastry or meringues. All sorts of fancy cakes may be made into baskets or ratafias.
GOLD WEB, TO MAKE A.--Boil syrup to caramel height, coloring it with saffron, and form it as directed in making Silver Web. It can be folded up to form bands or rings, etc. Fasten it to the other decorations with caramel.
If any of the strings or threads of sugar should pass over those parts where they are not required, so as to spoil the other decorations in the making of baskets or other ornaments, it may be removed with a hot knife without breaking or injuring the piece.
GRAPE, ORANGE, OR CHERRY BASKETS.--These are made similar to the Chantilly Baskets; the oranges are carefully peeled and divided into small pieces, taking off the pith. Insert a small piece of stick or whisk in the end of each, dip them in caramel, and form them on the inside of an oiled mold. Cherries and grapes may be used either fresh, or preserved wet, and dried. Dip them in caramel, and form them as oranges. Each of these, or any other fruit, after being dipped in caramel, may be laid on an oiled marble slab separately, and served on plates in a pyramid, with fancy papers, flowers, etc. The baskets are finished as Chantilly, with spun sugar.
SILVER WEB, TO MAKE A.--Boil clarified syrup to the crack, using the same precautions as before observed, giving it a few boils after the acid is added; dip the bottom of the pan in water, and let the sugar cool a little; then take the handle of a spoon, or two forks tied together, dip it into the sugar, and form it either on the inside or outside of a mold, with very fine strings, by passing the hand quickly backwards and forwards, taking care that it does not fall in drops, which would spoil the appearance of the work. With this may be represented the hair of a helmet, the water of a fountain, etc. Take a fork, or an iron skewer, and hold it in your left hand as high as you can, dip the spoon in the sugar, and with the right hand throw it over the skewer, when it will hang from it in very fine threads of considerable length.
SPANISH CANDY.--Boil a quart of clarified syrup to the crack. Have some icing previously prepared as for cakes, or mix some fine powdered loaf sugar with the white of an egg to a thick consistency as for icing; take the sugar from the fire, and as soon as the boiling has gone down stir in a spoonful of this or the icing, which must be done very quickly, without stopping. Let it rise once and fall; the second time it rises, pour it out in a mold or paper case, and cover it with the pan to prevent its falling. Some persons pour it out the first time it rises, and immediately cover it as before. It may be made good both ways. If it is required colored, add the coloring to the syrup while it is boiling, or with the icing, adding more sugar to give it the same stiffness as before.
JELLIES.
APPLE JELLY.--Take either russet pippins, or any good baking apples; pare and core them, cut them in slices into a preserving-pan containing sufficient water to cover them; then put them on the fire, and boil them until they are reduced to a mash. Put it into a hair-sieve, that the water may drain off, which you receive in a basin or pan; then filter it through a flannel bag. To every pint of filtered juice add one pound of loaf sugar, clarify and boil it to the ball. Mix the juice with it and boil until it jellies; stir it with a spatula or wooden-spoon, from the bottom, to prevent burning. When it is boiled enough, if you try it with your finger and thumb, as directed in sugar-boiling, a string may be drawn similar to the small pearl; it may also be known by its adhering to the spatula or spoon, or a little may be dropped on a cold plate; if it soon sets, it is done. Take off the scum which rises on the top. This is in general used for pouring over preserved wet fruits. This jelly may be colored red with prepared cochineal.
BARBERRY JELLY.--Take some very ripe barberries, pick them from their stalks, and weigh them. To every pound of fruit take three-quarters of a pound of loaf sugar; add sufficient water to make it into a syrup, put in the barberries, and boil them until the syrup comes to the pearl, taking off any scum which may rise. Then throw them into a fine hair or lawn sieve, and press the berries with a spoon to extract as much juice as possible from them. Receive the syrup and juice in a pan, put it again on the fire, and finish as apple jelly.
BLACKBERRY JELLY.--Make as currant jelly--using half a gallon of raspberries to one gallon of black currants; finish as usual.
CHERRY JELLY.--Pick off the stalks and take out the stones of some fine ripe Morello cherries, and to every four pounds of cherries add one pound of red currants; proceed as for currant jelly.
GOOSEBERRY JELLY.--Make as currant jelly; or it may be made of green gooseberries, as apple jelly.
QUINCE JELLY.--This is made as apple jelly. The seed of the quince is very mucilaginous. An ounce of bruised seed will make pints of water as thick as the white of an egg.
CHERRY MARMALADE OR JAM.--Take out the stones and stalks from some fine cherries and pulp them through a cane sieve; to every three pounds of pulp add half a pint of currant juice, and three-quarters of a pound of sugar to each pound of fruit; mix together and boil until it will jelly. Put it into pots or glasses.
Currants, raspberries, plums and gooseberries are all made in the same manner. Pulp the fruit through a cane sieve, the meshes of which are not large enough to admit a currant to pass through whole. To each pound of pulp add one pound of loaf sugar, broken small, and boil to the consistence of a jelly.
APPLE MARMALADE.--Take a peck of apples, full grown, but not the least ripe, of all or any sort; quarter them and take out the cores, but do not pare them; put them into a preserving-pan with one gallon of water, and let them boil moderately until you think the pulp will run, or suffer itself to be squeezed through a cheese-cloth, only leaving the peels behind. Then to each quart of pulp add one pound, good weight, of loaf sugar, either broken in small pieces or pounded, and boil it all together for half an hour and ten minutes, keeping it stirred; then put it into pots, the larger the better, as it keeps longer in a large body.
GOOSEBERRY JAM.--Three pounds of loaf sugar, six pounds of rough red gooseberries. Pick off the stalks and buds from the gooseberries, and boil them carefully but quickly for rather more than half an hour, stirring continually; then add the sugar, pounded fine, and boil the jam quickly for half an hour, stirring it all the time to prevent its sticking to the preserving-pan. When done put it into pots, cover it with brandy paper, and secure it closely down with paper moistened with the white of an egg.
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THE GREATEST STORIES OF
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Transcriber's note; Italic text is denoted by _underscores_ and bold text by =equal signs=. Words in small capitals are shown in UPPERCASE. Obvious typographical errors have been corrected.
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