MACAROONS AND MISCELLANEOUS SWEETS
UNDER this head you will find recipes for making macaroons, which are
closely allied to candies; and a number of sweets not classified.
ALMOND MACAROONS
To the beaten whites of six eggs add eight ounces of blanched and
powdered almonds. With the yolks of the eggs beat one pound of powdered
sugar; add the grated rinds of two lemons, a little sliced citron and
one-fourth pound of flour, and mix well together. Beat lightly into this
the almond whip. Drop from a spoon on greased paper, and bake in a
moderate oven until done.
CREAM MACAROONS
Beat the whites and the yolks of six eggs separately. Add to the yolks
three pounds of powdered sugar and the same amount of flour. Add the
whites of the eggs and enough flavored whipped cream to mix well; pour
into molds, and bake a delicate brown.
JASMINE MACAROONS
Into the whites of six eggs beaten until stiff mix one cupful of
powdered sugar; then beat into this some jasmine flowers. Make into
small cakes, sprinkle with sugar, and bake in a moderate oven.
QUEEN MACAROONS
Mix the beaten whites of six eggs with the yolks of four; add one cupful
of sugar and flour and a small quantity of coriander seed. Drop from a
spoon on waxed paper and bake in a moderate oven.
CHOCOLATE MACAROONS
Take one-fourth pound of grated chocolate, three ounces of blanched and
pounded almonds, and a half cupful of granulated or powdered sugar. Mix
well together, then make into a soft paste with the stiffly beaten
whites of eggs. Drop by teaspoonfuls on greased paper. Bake about
one-half hour in a moderate oven.
COCOANUT MACAROONS
Take one cup of sugar, two cupfuls of grated cocoanut, and two
tablespoonfuls of flour. Blend well together; then make into a paste
with the stiffly beaten whites of three eggs.
HICKORY-NUT MACAROONS
Beat up the whites of three eggs until stiff, add slowly one cup of
sifted granulated sugar, or powdered sugar and one cupful of hickory-nut
meats chopped fine, and rolled. Bake slowly in a moderate oven until a
light brown. If desired these can be flavored with a little vanilla,
about a half teaspoonful. All macaroons should be dropped by spoonfuls
on greased paper.
PEANUT MACAROONS
Pass one cupful of peanuts through a food chopper, using the fine
cutter. Place in a bowl and add one cupful of powdered sugar, one
tablespoonful of flour and blend together into a paste with the whites
of two or three eggs beaten until stiff. Drop from a spoon on greased
paper and bake in the oven for about thirty minutes or until a light
brown in color. A halved peanut can be placed in the center of each
macaroon before baking if desired.
CHERRY MACAROONS
Take a cupful of almonds, chop and rub into a paste, add a cupful of
sugar, then add gradually the whites of three eggs. Chop a few candied
cherries fine and stir in. Drop from a spoon on buttered paper, place a
candied cherry in the center of each macaroon, and bake in a moderate
oven.
COFFEE MACAROONS
Blanch a half pound of almonds and pound to a paste. Mix into this two
tablespoonfuls of very strong coffee in liquid form. Use enough coffee
to form into a paste; then add the stiffly beaten whites of four eggs
and two cupfuls of white sugar. Shape into macaroons, and place on
greased or paraffine paper on a pan. Bake for about ten minutes in a hot
oven. Decorate the centers with a candied cherry or any candied fruit.
CHOCOLATE MACAROONS
Grate four ounces of chocolate very fine and mix with it a tablespoonful
of flour, a teaspoonful of cinnamon, one cupful of powdered sugar, and a
pinch of cream of tartar. Stir this gradually into the stiffly beaten
whites of six eggs, and add a teaspoonful of vanilla. Line pans with
oiled or waxed paper and drop by spoonfuls on this, and bake in a slow
oven for about twenty or thirty minutes. The centers of these can be
decorated with halves of walnut, pecan or hickory-nut meats.
PISTACHIO MACAROONS
Pound a half pound of pistachio nuts to a paste, add to this an equal
amount of almond paste, and two cupfuls of sugar. Work into this slowly
the stiffly beaten whites of six eggs, or enough to make the paste of
the right consistency for macaroons. Bake in a moderate oven. These make
pretty pale green macaroons.
CINNAMON MACAROONS
Run through a chopper one cupful of almonds, then rub into a paste, mix
with an equal quantity of sugar, a tablespoonful of ground cinnamon,
one-fourth cupful of finely grated chocolate, then work in carefully the
whites of four eggs. Drop on greased paper, and bake in a moderate oven.
MARSHMALLOWS
Soak two ounces of gelatine in one-half cupful of water for an hour.
Boil two cupfuls of sugar, one-half cup of water, and one-fourth
teaspoonful of cream of tartar until it spins a thread. Pour the
gelatine on a platter and over this pour the syrup. Beat up for twenty
or thirty minutes. Flavor with a teaspoonful of vanilla, if desired,
adding it just before the beating up. Pour into well greased cake tin;
let stand till solid. Turn out on powdered sugar, cut in squares, and
roll in powdered sugar, and keep in a closed jar or box.
COCOANUT MARSHMALLOWS
Take two cupfuls of sugar, add a half cupful of water and heat until the
sugar is dissolved, then stir in one-half box of gelatine that has been
soaked for a few hours in a little water. Let stand until partially
cool, then add a pinch of salt, a teaspoonful of vanilla, a cupful and a
half of shredded cocoanut, and the stiffly beaten whites of three eggs.
Stir well, then pour into deep pans well dusted with corn-starch and
powdered sugar. The mixture should be at least a half inch thick. Turn
out on powdered sugar and corn-starch, cut into cubes, and roll in the
powdered and corn-starch mixture until each marshmallow is well coated,
then roll in cocoanut.
ORANGE MARSHMALLOWS
Soak two ounces of gelatine in one cupful of orange juice until
dissolved, then strain through cheese-cloth, put into saucepan in a pan
of hot water on the stove and add one cup of sugar. Stir the mixture
until it is thick and white. Heat until a little stirred on a cold plate
will form a creamy ball, remove from the fire and whip into the mixture
the stiffly beaten whites of three eggs. Flavor with orange extract,
using about a teaspoonful. Whip with silver fork until it begins to
thicken. Pour into pan well dusted with corn-starch and powdered sugar;
when cool cut in squares and roll in powdered sugar.
BUTTERCUPS
Take two cupfuls of granulated sugar, one-half cupful of water and
one-half teaspoonful of cream of tartar and boil to the crack stage.
Remove from the fire, flavor with one teaspoonful of lemon extract and
color yellow with a few drops of yellow fruit or vegetable coloring.
When cool enough to handle, pull the yellow candy in a long sheet about
two inches wide. In the center of this lay a roll of white or chocolate
fondant as long as the strip of candy. Wrap the yellow candy around
this fondant, and pull out gently in the hand until you cannot tell
where it has been joined. When about cool cut with scissors into lengths
of an inch or less.
HODGE-PODGE CANDY
Place in a bowl one cupful of chopped roasted peanuts, one cupful of
chopped pecan meats, one cupful of grated cocoanut, one-half cupful of
finely chopped citron, one-fourth cupful each of candied orange and
lemon peel, two teaspoonfuls of vanilla and two tablespoonfuls of lemon
juice. Take two cupfuls of brown sugar, one cupful of granulated sugar,
one cupful of molasses, and one-half teaspoonful of salt. Boil to the
soft ball stage, then add two squares of chocolate and a tablespoonful
of butter. Boil to the hard ball stage, add one teaspoonful of vanilla,
then pour over the nut and fruit mixture in the bowl. Stir until it
begins to get creamy and thick, then put into the pans quickly,
spreading it even with a spoon. Mark off into squares, and when cool
cut. This can be varied by adding different kinds of fruits and nuts.
CANDIED SWEET POTATO BALLS
Take some good sweet potatoes, peel them, and then scoop out little
balls with a vegetable scoop. Boil these balls in slightly salted water
until tender enough to pierce with a splint. Remove from the fire and
drain off the water. Take two cupfuls of sugar and one-half cupful of
water and cook to a thick syrup, add a teaspoonful of vanilla and part
of the potato balls, dropping them in carefully to prevent breaking. Let
them simmer until they are coated with a thick coating and are
transparent or clear. Remove one at a time with a skimmer or fork, and
drop on paraffine paper. These should harden up on the outside, and make
a delicious confection.
PERSIAN CONFECTION
Take two cupfuls of granulated sugar and dissolve in one-half cupful of
pineapple juice. Place over the fire in a double boiler, and when it
boils add an ounce of best gelatine that has been soaked in a little
water. Cook for twenty minutes, then stir in one cupful of finely
chopped dates and one-half cupful of finely chopped almonds. Stir well,
then pour into a pan dusted with corn-starch and powdered sugar. Let
stand for twelve hours, and then cut into squares and roll in powdered
sugar.
TURKISH CONFECTION
Take two cupfuls of granulated sugar and one-half cupful of water, place
in a double boiler and bring to a boil, then add one ounce of best
gelatine (pink or red gelatine can be used) that has been dissolved in a
half cupful of cold water. Bring to the boiling point and let it simmer
for twenty minutes. Remove from the fire and add one cupful of orange
juice, two tablespoonfuls of lemon juice, the grated rind of one orange,
and the grated rind of one-half lemon. Dust a pan with corn-starch and
powdered sugar, pour in the mixture and let stand for about twelve hours
or until perfectly cool and firm. Cut into cubes and dust with powdered
sugar.
ARABIAN CONFECTION
Take two cupfuls of granulated sugar, one-fourth teaspoonful of cream of
tartar and one-half cupful of water. Boil to the soft ball stage, then
add two ounces of best gelatine which has been soaked in three-fourths
cupful of water for about two hours or until dissolved, juice of one
lemon and one cupful of finely chopped figs, or figs and dates mixed.
Stir until the mixture thickens, then pour into pan dusted with
corn-starch and powdered sugar to an inch or half inch in depth. Let
stand until perfectly cool and firm, then cut into cubes and dust with
powdered sugar.
HONEYCOMB CANDY
Place in a saucepan two cupfuls of granulated sugar, one-half cupful of
water, one tablespoonful of butter and two teaspoonfuls of cream of
tartar. Boil to the hard ball stage. Just before removing from the fire
add one teaspoonful of vanilla or any flavoring desired, and a little
coloring if you wish a colored candy. Pour on a buttered plate or pan,
and when cool enough to handle pull quickly with ends of fingers.
Stretch out on board to harden. Cut into strips. If rightly made this
candy will look like honeycomb, being porous and brittle when cold.
TURKISH DELIGHT
Soak the contents of a box of granulated gelatine in two-thirds cupful
of orange juice for fifteen minutes. Take off the fire, add the juice of
a lemon, one-half cupful of preserved pears, one-half cupful of candied
ginger and candied lemon peel combined. Pour into a pan dusted with a
mixture of corn-starch and powdered sugar. Let stand until cool, then
cut in cubes.
APPLE SWEETMEATS
Grate two large white raw apples into the unbeaten whites of two eggs,
beat up until thick and stiff, then gradually add one cupful of sugar.
Dissolve two tablespoonfuls of gelatine in a half pint of good cream,
sweeten to taste, and when cool beat up until light and firm and snow
white. Fold the apple mixture into the whipped cream and pour into
molds. Roll in powder after the bonbons have been turned out of the
molds.
CHOCOLATE ARABICS
Melt in a double boiler a cake of unsweetened chocolate. Melt in a bowl
some fondant flavored with any preferred flavoring. Buy some gum-drops
and dip these in the fondant and place on paraffine paper to harden;
then dip in the melted chocolate. A little vanilla can be added to the
melted chocolate. By dipping gum-drops in this manner their character is
entirely changed, and much improved.
ORIENTAL BONBONS
Soak a half pound of gum arabic in two cupfuls of water until soft. Stir
into it two cupfuls of confectioner's sugar and cook over the fire in a
double boiler until an opaque thick mass. When it forms a firm ball
remove from fire and stir in the stiffly beaten whites of two eggs,
one-half cupful of orange jelly and one-half cupful of grated cocoanut.
Make depressions in a pan of corn-starch and pour a little of the
mixture into each depression. When cool remove and dust with powdered
sugar.
CANDY POTATOES
Take two cupfuls of granulated sugar, one-half cupful of water, and
one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage.
Work into this one-half cupful of nut meats that have been pounded to a
paste and one-half cupful of grated cocoanut. Pour on a platter or
marble slab and work with a spoon until it is cool enough to work with
the hands, and then knead until it is like dough. Sprinkle some ground
cinnamon on a sheet of waxed paper. Take pieces of this dough and form
into potato shape. Roll in the cinnamon. Lay on paper until firm.
DIVINITY HASH
Take two cupfuls of granulated sugar, one-half cupful of maple sugar,
one-half cupful of golden corn syrup, and a cupful of water, add a pinch
of cream of tartar. Boil to the soft ball stage. Add one teaspoonful of
vanilla, and pour over the stiffly beaten whites of two eggs. Have ready
one pound of chopped fruit, nuts and grated cocoanut and stir in just
before it is ready to pour into buttered pans. After pouring the syrup
over the whites of eggs beat up until light and foamy. Any kind of
fruit, such as dates, citron, figs, raisins, candied cherries and orange
and lemon peel can be used, and also any kinds of nuts. This is a hash,
but a delicious one.