—Line and prepare six small charlotte-molds as for the above ([No. 1261]), adding to the whipped cream two tablespoonfuls of coffee essence ([No. 1263]). Beat thoroughly together for two minutes, then fill the molds, and serve as for the above.
1263. Coffee Essence.
—Take one ounce of good, ground coffee; place it in a small saucepan with half a pint of cold water, and let boil until reduced to about two tablespoonfuls. Then strain through a cloth, pressing it well, and let cool thoroughly. Add it to the cream as described in [No. 1262].
1264. How to Cook Sugar.
—Put into a sugar-pan one pound of granulated sugar, with half a pint of cold water; place it on a brisk stove. Have a vessel containing two quarts of ice-water, and when the sugar comes to a boil dip the fingers of the right hand into the water, and quickly pass them all around the inside of the pan, being careful to avoid touching the sugar; repeat this two or three times. However difficult this operation may appear, it is essential that it should be done, in order to have the sugar in a perfect condition. Take care to dip the fingers into the ice-water each time. Let the sugar boil; then squeeze in three drops of lemon juice. To know when it is sufficiently boiled, have a thin piece of wood the shape of a larding-needle. Dip the point into the ice-water, and then plunge it into the boiling sugar; remove it quickly, and dip it immediately into the water again. Lift it out, and see whether the sugar adhering to the wood be thoroughly hard. If not, let boil again, and continue to test with the stick as before. To be certain that the sugar is perfectly done, place the point of the stick between the teeth, and bite it. Should the sugar stick to the teeth, it needs more boiling, but if it cracks easily without sticking, it is thoroughly done. Remove it immediately from the fire, and place the bottom of the pan in the ice-water to prevent the sugar from turning brown.
The above cooked sugar can be used for glazing dried fruits and candied fruits of all kinds; also to fasten on pieces of nougat, and to make any kind of caramels, etc., etc.
1265. Burned Sugar.
—Put into a small iron omelet-pan half a pound of granulated sugar, and place on a slow stove, to burn thoroughly for thirty minutes. Remove the pan to the table to cool slightly for five minutes, and then add half a pint of boiling water, mixing well with an iron spoon. Replace the pan on the stove, and boil for five minutes, stirring continually; then strain the sugar through a sieve into a vessel, and put in a cold place to cool thoroughly. Pour it into a bottle, and use when required. Burned sugar prepared this way will keep in perfect condition for several weeks.
1266. Nougat.
—Have ready four ounces of peeled and dried almonds ([No. 1207]). Cut each into four slices, and lay them in a tin pan with a sheet of paper under them. Put the pan in a warm place, but not on the stove. Take a copper sugar-pan, or dropper, put into it six ounces of powdered sugar, and place it on a hot stove; then with a dry, wooden spatula stir continually, until the sugar is dissolved, being careful to avoid browning it. Remove from the fire, add one drop of lemon juice, and let it cool off slightly for three minutes, stirring constantly; then add the almonds, mixing all gently with the spatula for two minutes. The nougat is now ready for use, and can be molded into cornets-d’abondance, columns, bases, or any shape the fancy may dictate.