2342.—ROUT CAKES OR PETITS FOURS.
Ingredients.—1 lb of almonds, 1 lb. of castor sugar, orange-flower water.
Method.—Blanch, dry and pound the almonds finely, adding gradually a little orange-flower water. When reduced to a fine paste, put it into the stewpan with the sugar, and stir over the fire until dry and when touched does not adhere to the finger. Form into small fancifully shaped biscuits, and bake in a moderately cool oven.
2343.—SPUN SUGAR TRIFLE. (See To Spin Sugar, No. 2276.)
The spun sugar may be used to mask or garnish ices, creams, trifles and other cold sweets.
2344.—STRAWBERRY DROPS. (See Clove Drops, No. 2309.)
Substitute strawberry essence for clove essence.
2345.—STRAWBERRIES. (See Strawberries and Cherries, No. 2263.)
2346.—TOFFEE.
Ingredients.—1 lb. of loaf sugar, ¼ of a pint of water, a pinch of cream of tartar, lemon essence or other flavouring.
Method.—Put the water and sugar into a sugar boiler or stewpan, stir occasionally until dissolved, bring to the boiling point, and add the cream of tartar. Boil to the "little crack" degree (310°), pour into an oiled tin, allow it to cool slightly, then mark off into diamonds or squares with a knife, and when cold divide into sections thus formed.
2347.—TOFFEE, FRENCH.
Ingredients.—1 pint of golden syrup, ¾ of a lb. of granulated sugar, 2 tablespoonfuls of cocoanut, 2 tablespoonfuls of almonds, 2 tablespoonfuls of vinegar, 1 teaspoonful of lemon-juice, 1 egg.
Method.—Put the golden syrup and sugar into a copper sugar boiler or pan, and boil to the "large crack" degree (see p. 1071). Add the almonds previously blanched and chopped coarsely, the cocoanut vinegar, lemon-juice, and the well-beaten egg. Replace on the fire, bring to boiling point, and pour on to wet tins.
2348.—TOFFEE, LEMON.
Ingredients.—1 lb. of granulated sugar, 4 ozs. of butter, the juice of 1 lemon, essence of lemon.
