Ingredients.—2 lbs. of Demerara sugar, 1 oz. of ground ginger, ½ a pint of water.
Method.—Dissolve the sugar in the water, bring gently to boiling point, stirring occasionally in the early part of the process, and continuously when nearing boiling point. When the syrup has reached the "ball" degree, add the ginger, replace on the fire, stir until it begins to thicken, then pour into a tin lined with well-buttered paper. When cold, cut into diamonds and squares.
Ingredients.—½ a lb. of the best loaf sugar, ½ a gill of water, fresh or candied fruit.
Method.—Fresh fruit must be dried thoroughly; candied fruit must be washed free from sugar and afterwards dried. Dissolve the sugar in the water, add a few drops of lemon-juice, and boil to the "small crack" degree. Plunge the stewpan into cold water, to prevent the preparation becoming overcooked, and at once dip in the prepared fruit one by one. Place them on an oiled tin until cold, then transfer to sheets of white paper.
2325.—ICED FRUIT. (See No. 2200, Ices, Chapter XXXIII.)
2326.—LEMON AND ACID DROPS.
Ingredients.—1½ lbs. of loaf sugar, ½ a pint of water, ½ a teaspoonful of cream of tartar, essence of lemon, 1 dessertspoonful of tartaric acid.
Method.—Boil the sugar, water, and cream of tartar together until the mixture acquires a pale yellow tinge, add essence of lemon to taste, and turn the preparation on to an oiled slab. Sprinkle on the tartaric acid, work it well in, and, as soon as it is cool enough to handle, form into thin rolls, cut off short pieces with the scissors, and roll into shape under the hand. Coat with sifted sugar, dry well, and afterwards store in an airtight tin.
Ingredients.—½ lb. of almonds, blanched and coarsely-chopped, 1 lb. of castor sugar, 5 or 6 whites of eggs, the finely-grated rind of 1 lemon.
Method.—Dry the almonds thoroughly in a cool oven, and pound them finely, adding the whites of eggs gradually. When perfectly smooth add the sugar and lemon-rind, turn the mixture into a stewpan, and stir it over a moderate fire until lukewarm. Have ready a baking-tin covered with wafer paper, arrange the mixture quickly in small round portions, and bake in a moderate oven.