ICED LEMON WALNUTS
Melt some fondant in a double boiler. Color a light yellow and flavor with grated rind of lemon. Choose perfect halves of white English walnuts. Dip them into the fondant and drop them on wax paper. If they are not coated sufficiently thick, dip them a second time. One dipping is usually sufficient.
TURKISH NOUGAT OR ALAKUMA.
First Batch
- 1¼ pounds sugar.
- ¼ teaspoonful cream of tartar.
- ½ pint water.
- Whites of 5 eggs.
Put the sugar, water and cream of tartar into a kettle, set on the fire, and stir until it commences to boil, then take out the paddle and wash down the sides of the kettle with a damp cloth, put in the thermometer and cook to 248. Have someone beat the egg whites stiff, so that they will be ready when this batch is done cooking. Put the egg whites in a kettle large enough to hold the eggs and both of these batches, and allow room for beating. Have the eggs in the kettle ready, and as soon as the batch reaches 248, remove the thermometer and get the batch off the fire as quickly as possible, so that the batch does not cook up one or two degrees while you are doing this, as that is sufficient to spoil the whole thing. As soon as the batch is cooked and off the fire, pour at once very slowly, into the beaten egg whites, and have someone stir the egg whites while you are pouring, in order to mix the batch with the eggs thoroughly, but do not let the syrup drip out, and under no circumstances scrape out the kettle after it is all poured out and will not run out easily or in a fine stream. Continue stirring the eggs for a minute, then stop stirring, and let it stand undisturbed until you pour in the second batch. Do not wash out the kettle after the first batch is done, but set it on the scales the way it is, then weigh up the second batch and cook at once.
Second Batch
- 1½ pounds sugar.
- 1½ pounds glucose.
- ½ pint water.
Set on the fire, stir until it boils, wash down sides of the kettle, put in the thermometer and cook to 258. Take out the thermometer quickly and get off the fire, as directed in the first batch, and immediately pour slowly into the first batch with the eggs, stirring the egg batch continually, and it does not hurt to scrape out the kettle a little in this last batch. Now beat the batch until it begins to get a little stiff, then add a good tablespoon of vanilla flavor; keep beating until it gets pretty thick and then add about one and one-half pounds of English walnuts, candied cherries and pineapple cut fine, or just walnuts alone. Mix through well and scrape out of the kettle into a small bucket or a deep bread pan, which has been previously lined with rice paper. This paper need not be taken off but can be eaten right with the candy. After it has stood for a few hours it may be cut up as desired. If your batch is a little too dry, but not too hard, add a trifle more glucose than the recipe calls for, the next time. Keep this in a crock, with a damp cloth on top of the crock, and it will stay fresh a long time. This is an elegant piece, when coated in chocolate.