MARSHMALLOW DROPS.
Put into a basin five pounds of white Gum Arabic pulverized; add one-half gallon water; place this basin inside of another one containing water; set on the fire and stir till dissolved; then add nine pounds of pulverized Sugar, and evaporate until of a thick consistency; now, add the whites of two dozen Eggs; beat to a staunch foam, and stir until perfectly white and of a good body; or, until when laying the back of your hand on the batch, it does not adhere to it; flavor Orange Oil, Orange Flower water, or Vanilla; set off, and having a wide-mouthed bag with a tin spout, fill it with the mixture; hold in the left hand, and with the right cut the drops off with a small wire into starch prints; sieve a little starch powder over the tops, and set away in the closet till next day; they may then be removed and put into tin boxes; some use a decoction of Marshmallow Root in making the drops, but as it gives them a bitter taste, I always omit it.
GLACE NUTS AND FRUITS.
Select a small quantity of English Walnut halves, Brazil nuts, Cocoanut; cut into small squares, Cherries, Limes, Apricots, Pine Apple, both red and white; cut into small squares, Dates and Figs; spread all these out on a tray to dry, except the Cocoanut, which prepare in the following manner: Take three pounds of Sugar with one pint of water; when it boils, add the fresh Cocoanut, say, one whole one cut into small squares; cook just to a thread; remove and, with the spatula, work the syrup on the sides of the basin till it becomes cloudy; pour all on a wire sieve, having a pan under it to catch the syrup that drains from the Cocoanuts; set them away until dry. When ready to glace, cook six pounds of Sugar, a teaspoon of cream tartar, and one quart water to about 280 or 290°; pour it into a deep pan, having placed it on the center of a slab, on a rest of some kind, so the cold slab will not chill the syrup; now, throw into the syrup the Nuts and Fruits, one piece at a time, removing them with a dipping ladle and dropping them on the slab. Many other Fruits may be prepared in this way, and are very popular, such as Orange Slices, Malaga and California Grapes, etc., but only small quantities should be made at a time, as they soon become sticky when exposed to the atmosphere.
CREAM GOODS
CREAM, OR FONDANT.
Particular attention must be given to the manufacture of Cream, as it is the basis of all Cream goods. Take twenty pounds of Sugar, three quarts of water, and two small teaspoons of cream of tartar or four pounds of glucose; put on the fire and stir until dissolved; cook to a Soft Ball then pour out on a marble slab, having previously been sprinkled with a little water; let it remain until cold, or nearly so; then turn in the edges, and with a long-handled wooden spatula or cream scraper, work it back and forward until it granulates into a smooth, white mass; now, knead it thoroughly with the hands and put it into a crock; cover with a damp cloth, and it is ready for such goods as plain and fancy Creams, Chocolate Cream Drops, Cream Walnuts, Figs, Dates, etc., etc.
FONDANT FOR DIPPING.