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1085
RECIPES FOR SWEETMEATS

2328.—MACAROONS. (Another Method.)

Ingredients.—9 ozs. of castor sugar, 8 ozs. of almonds, blanched and coarsely-chopped, 1½ ozs. of fine flour, the whites of 3 eggs, orange-flower water.

Method.—Dry the almonds in a cool oven, pound them to a paste, adding the whites of eggs gradually. When quite smooth, add the flour, sugar and a few drops of orange-flower water. Turn the preparation into a bag or paper cornet, and force out very small round portions on to a tin covered with wafer paper. Bake in a moderate oven.

2329.—MARASCHINO CREAM BON-BONS.

Ingredients.—For the centres: 2 ozs. of gum arabic, 2 tablespoonfuls of Maraschino, icing sugar, 1 gill of hot water. For coating: 1½ lbs. of icing sugar (about), 2 whites of eggs, 1 teaspoonful of lemon-juice, coffee essence, caramel.

Method.—Pass the sugar through a fine hair sieve. Soak the gum arabic in the gill of hot water, strain, add the Maraschino and as much icing sugar as will form a paste firm enough to be cut yet sufficiently moist to pass readily through the forcer, and work until elastic. Put it into a paper cornet or forcing-bag, and as it is pressed out, cut it into small pieces, and let them drop on to a paper liberally dredged with icing sugar. Allow these centres to remain in a warm place until they harden slightly. Add the lemon-juice and whites of eggs gradually to about ¾ of a lb. of icing sugar, work until perfectly smooth, then flavour to taste with coffee essence, and colour nut-brown with caramel. Dip in the centres one by one, and let them remain on a wire tray until dry.

Note.—Curaçoa or any other liqueur, orange-flower water, and many flavouring essences, may be substituted for Maraschino, the bon-bons of course taking their name from the flavouring ingredient used.

2330.—MARSH MALLOWS.

Ingredients.—½ a lb. of icing sugar, ¼ of a lb. of gum arabic, 3 whites of eggs, ½ a pint of water, caramel essence.

Method.—Soak the gum arabic in the water until soft, then heat gently until dissolved, and strain it through fine muslin. Return to the stewpan, add the sugar, and when dissolved, stir in the whites of eggs, and whisk until the mixture is quite stiff. Flavour to taste, sugar, and let it remain for about 10 hours. When ready, cut into small squares, and dredge them liberally with icing sugar.

2331.—MARZIPAN.

Ingredients—1 lb. of loaf sugar, 12 ozs. of ground almonds, 3 ozs. of sifted icing sugar, 2 whites of eggs, 1½ gills of water.