1 pound sugar.
½ pound glucose.
Whites of 2 eggs.
3 ounces water.
Put sugar, glucose and water into a kettle, set on the fire, stir
until it commences boiling. Then take out the paddle and wash down the
sides of the kettle with a damp cloth, and cook to 252. Beat the egg
whites while this is cooking, or better still, have someone beat them
for you, and as soon as the thermometer registers 252, take the kettle
off the fire. Put the well beaten egg whites into a pan and have them
ready, then take your paddle or spoon and rub the candy against the
sides of the pan, until the batch looks a little cloudy or shows white
streaks, being careful not to work it too long, then put the paddle
into the kettle with the eggs, and pour slowly about one-half of the
batch into the eggs, and have someone stir the eggs continually while
pouring. Then immediately put the paddle back into the other kettle,
and pour the eggs into the kettle with the plain syrup, stirring the
syrup continually. The kettle which held the eggs may be scraped out
clean, but you must remember to do this double mixing as quickly as
possible or the syrup is liable to sugar and harden for you before you
get it mixed. Continue beating, and when it begins to stiffen a little,
add one-half teaspoonful of essence of pineapple, and about a handful
of candied pineapple, cut fine. When stiff enough to handle, drop out
on wax paper or buttered plates in the following manner: With a large
spoon, take a spoonful from around the edge, where it stiffens first
and with a fork push off small portions of it onto the wax paper or
plates. It should harden in a short time after being dropped. If it is
slow in stiffening in the kettle, let it stand a few minutes. It should
be stiff enough to stand and not flatten, when dropped on the paper.
Do not allow the syrup to cool before starting to grain the batch in
the kettle, but start rubbing it against the sides of the pan as soon
as you take it off the fire. If the puffs are too hard, cook them two
degrees lower, the next time.