[2349—VANILLA SUGAR]
The vanilla sticks which have served in preparing infusions still possess some flavour. Reserve them, therefore, for the making of vanilla sugar.
After having gently dried them in the drying-box, finely pound them with twice their weight of loaf sugar; sift through a silken sieve, and again pound the bits remaining on the silk of the sieve until every particle goes through. Keep the preparation in a well-closed box in the dry.
[2350—CANDIED FRUIT]
These are used in the decoration of certain cakes, and as the constituent ingredients of others.
They comprise angelica, golden and green [chinois], cherries, plums, red and white pears, &c.
Candied fruit may be bought ready-prepared.
[2351—APPLE JELLY FOR DECORATING]
Quarter, peel, and core the apples (preferably russets), and throw them, one by one, in a bowl of fresh water to prevent their getting brown.
Then put them in a copper basin with one and one-half pints of water per two lbs. of apples, and cook them gently without touching them.