The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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require, take it from the spoon and form it with your hands into whatever may be directed for the finishing of any dish, not however, too thick, or it would look heavy.
Nogar.—Take 1-2 lb. of pounded sugar; put it in a stew pan over a gentle fire without water; and when a light brown, add as many cut slices of dry almonds as will make it a thick paste; turn it out in a mould, or on a marble slab, well oiled, and flatten with a rolling pin, and cut in square pieces. If the almoffds are browned a little in the oven, before putting in the sugar, the Nogar will be the better.
Punch Drops.—Put 3-4 lb. of coarsely pounded sugar in a basin; mix it to a stiff paste, with some rum and lemon juice. Put the paste in a pastile sugar water, boil it, and make the drops as described for strawberry drops.
Pine Apple Drops.—Make the drops as for strawberry drops— mixing the sugar with pine apple instead of strawberry juice or puree.
Cocoanut Balls or Drops.—One pound of grated sweet cocoa-nut dried a few hours in the sun or a very moderate oven; one pound of loaf sugar, the whites of four well beaten eggs, drop on paper any size that you may wish, and bake.
Pine Apple Bon Bons in Cases.—Boil and work the sugar, as above; substitute some chopped preserved pine apple for the orange flowers; and finish the bon bons in the same way.
Orange Flower Bon Bons in Cores.—Boil 3-4 lb. of sugar, let it cool, and work it with the spatula until it becomes white; add 1 oz. of candied orange flowers, fill some small paper vases with the sugar; and put them in the hot cloth to dry.
To Crystalize Pop Corn.—Put into an iron kettle, 1 table spoonful of butter, 3 table spoonfuls of water, and 1 teacupful of white sugar, boil until ready to candy, then throw in 3 ears of corn nicely popped, and stir briskly, until the candy is merely distributed over the corn, remove the kettle off the fire, and stir till cooled a little, and you have each grain seperate and crystalized with the sugar, care should be taken that the vessel be perfectly clean and not too hot a fire, lest you scorch the corn when crystaliz-ing. Walnuts, almonds, or nuts of any kind prepared in this way are delicious. Pop Corn Balls.—Use none but that is fully open, then place 2 pecks of the corn in a large dripping pan; then in a proper sized kettle, put 1 lb. of nice sugar dissolved with a very little water, and boil as you would candy, until it becomes a little stiff in cold water, then take it from the fire, then pour into it a gill of thick gum arabic water, made by melting gum arabic in boiling water, and standing all