Page:The candy cook book (IA cu31924090146717).pdf/177

This page has been proofread, but needs to be validated.
Crystallized Fruits
149

boil until it will spin a thread. Add chopped peel, boil until it forms a firm ball when tried in cold water, cool, put on a board, sprinkle with granulated sugar, and shape into small balls. These may be rolled in coarse sugar, and allowed to dry or they may be dipped in fondant flavored with vanilla. They are delicious dipped in chocolate, with a few grains of orange sugar sprinkled on the top of each chocolate before it hardens.

Orange Sugar
  • Cut sugar
  • Oranges

Rub the entire surface of blocks of sugar over the rind of oranges that have been washed and wiped dry. Crush the blocks of orange sugar with a rolling pin, and force through a coarse strainer.

Lemon Sugar

Use lemons, and follow directions for making Orange Sugar.

Marrons Glacé
  • 1 pound French chestnuts
  • 1 teaspoon butter
  • ⅓ cup lemon juice
  • Cold water
  • 2 cups sugar
  • 2 cups water
  • 1 teaspoon vanilla

Cut a half-inch gash on flat side of chestnuts, and put in frying pan with butter. Shake over fire until butter is melted. Put in hot oven and

This article is issued from Wikisource. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.