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flavored with rose, and mixed with candied cherries cut in quarters and figs
finely chopped, the third layer white, flavored with vanilla, mixed with nuts,
candied cherries cut in quarters, and candied pineapple cut in small pieces.
Cover mould with oiled paper, and let stand over night. Remove from mould, and
place on a plate covered with a lace paper napkin. Fill centre with Bonbons and
Glace Nuts.
54
Glace Nuts
2 cups sugar 1 cup boiling water
2/3 teaspoon cream of tartar
Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling
point. Boil without stirring until syrup begins to discolor, which is 310° F.
Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove
saucepan from fire, and place in larger pan of cold water to instantly stop
boiling. Remove from cold water and place in a saucepan of hot water during
dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from
syrup, and place on oiled paper.
55
Glacè Fruits
For Glacè Fruits, grapes, strawberries, sections of mandarins and oranges, and
candied cherries are most commonly used. Take grapes separately from clusters,
leaving a short stem on each grape. Dip in syrup made as for Glacè Nuts, holding
by stem with pincers. Remove to oiled paper. Glacè fruits keep but a day, and
should only be attempted in cold and clear weather.
56
Candied Orange Peel
Remove peel from four thin-skinned oranges in quarters. Cover with cold water,
bring to boiling-point, and cook slowly until soft. Drain, remove white portion,
using a spoon, and cut yellow portion in thin strips, using scissors. Boil one-
half cup water and one cup sugar until syrup will thread when dropped from tip
of spoon. Cook strips in syrup five minutes, drain, and coat with fine
granulated sugar.
57
Spun Sugar
2 lbs. sugar 2 cups boiling water
1/4 teaspoon cream of tartar
Put ingredients in a smooth saucepan. Boil without stirring until syrup begins
to discolor, which is 300° F. Wash off sugar which adheres to sides of saucepan,
as in making fondant. Remove saucepan from fire, and place in a larger pan of
cold water to instantly stop boiling. Remove from cold water, and place in
saucepan of hot water. Place two broomstick-handles over backs of chairs, and
spread paper on the floor under them. When syrup is slightly cooled, put dipper
in syrup, remove from syrup, and shake quickly back and forth over broomhandles.
Carefully take off spun sugar as soon as formed, and shape in nests, or pile
lightly on a cold dish. Syrup may be colored if desired. Spun Sugar is served
around bricks or moulds of frozen creams and ices.
58
Dippers for spinning sugar are made of coarse wires; about twenty wires, ten
inches long, are put in a bundle, and fastened with wire coiled round and round
to form a handle. 59
Chapter XXXIV.
SANDWICHES AND CANAPÈS.
IN preparing bread for sandwiches, cut slices as thinly as possible, and remove
crusts. If butter is used, cream the butter, and spread bread before cutting
from loaf. Spread half the slices with mixture to be used for filling, cover
with remaining pieces, and cut in squares, oblongs, or triangles. If sandwiches
are shaped with round or fancy cutters, bread should be shaped before spreading,
that there may be no waste of butter. Sandwiches which are prepared several
hours before serving-time may be kept fresh and moist by wrapping in a napkin
wrung as dry as possible out of hot water, and keeping in a cool place.
Paraffine paper is often used for the same purpose. Bread for sandwiches cuts
better when a day old. Serve sandwiches piled on a plate covered with a doiley.
1
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very
sharp knife. Spread evenly with butter which has been creamed. Roll slices
separately, and tie each with baby ribbon.
2
Bread and Butter Folds
Remove end slice from bread. Spread end of loaf sparingly and evenly with butter
which has been creamed. Cut off as thin a slice as possible. Repeat until the
number of slices required are prepared. Remove crusts, put together in pairs,
and cut in squares, oblongs, or triangles. Use white, entire wheat, Graham, or
brown bread. Three layer sandwiches are attractive when made of entire wheat
bread between white slices.
3
Lettuce Sandwiches
Put fresh, crisp lettuce leaves, washed and thoroughly dried, between thin
slices of buttered bread prepared as for Bread and Butter Folds, having a
teaspoon of Mayonnaise on each leaf.
4
Egg Sandwiches
Chop finely the whites of hard-boiled eggs; force the yolks through a strainer
or potato ricer. Mix yolks and whites, season with salt and pepper, and moisten
with Mayonnaise or Cream Salad Dressing. Spread mixture between thin slices of
buttered bread prepared as for Bread and Butter Folds.
5
Sardine Sandwiches
Remove skin and bones from sardines, and mash to a paste. Add to an equal
quantity of yolks of hard-boiled eggs rubbed through a sieve. Season with
salt, cayenne, and a few drops of lemon juice; moisten with olive oil or melted
butter. Spread mixture between thin slices of buttered bread prepared as for
Bread and Butter Folds.
6
Sliced Ham Sandwiches
Slice cold boiled ham as thinly as possible. Put between thin slices of buttered
bread prepared as for Bread and Butter Folds.
7
Chopped Ham Sandwiches
Finely chop cold boiled ham, and moisten with Sauce Tartare. Spread between thin
slices of buttered bread prepared as for Bread and Butter Folds.
8
Anchovy Sandwiches
Rub the yolks of hard-boiled eggs to a paste. Moisten with soft butter and
season with Anchovy sauce. Spread mixture between thin slices of buttered bread
prepared as for Bread and Butter Folds.
9
Chicken Sandwiches
Chop cold boiled chicken, and moisten with Mayonnaise or Cream Salad Dressing;
or season with salt and pepper, and moisten with rich chicken stock. Prepare as
other sandwiches.
10
Lobster Sandwiches
Remove lobster meat from shell, and chop. Season with salt, cayenne, made
mustard, and lemon juice; or moisten with any salad dressing. Spread mixture on
a crisp lettuce leaf, and prepare as other sandwiches.
11
Lobster Sandwiches à la Boulevard
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