saffron. Cool slightly, then pour on to an oiled slab, mark off into small squares, and break them asunder when cold. Or, use a sugar boiler with a spout, and drop the preparation in small pieces: this process may be aided by using an oiled wire or knife. Let the drops remain in a drying closet for about 2 hours, and afterwards store them in an airtight box.
2339.—ORANGES, ICED. (See Ices, Chapter XXXIII.)
2340.—PINEAPPLE SNOW CANDY.
Ingredients.—1 pint of clarified syrup No. 2231, 1 white of egg, pineapple essence, saffron-yellow colouring, 1 tablespoonful of castor sugar.
Method.—Boil the prepared syrup to the "crack" degree, and add a few drops of saffron-yellow. Meanwhile whip the white of egg stiffly and add to it the castor sugar and a few drops of pineapple essence. Line some moulds or small tins with oiled paper, and sprinkle the bottom and sides of them liberally with icing or castor sugar. As soon as the syrup is sufficiently boiled, plunge the stewpan into cold water to arrest further cooking, and let it cool slightly, then pour it on the white of egg and sugar preparation, and stir briskly to a froth. When ready, pour into the prepared moulds, and turn out when perfectly set. The flavour and colour may be varied as desired, the candy of course taking its name from the flavouring ingredient.
2341.—RASPBERRY CREAM BON-BONS.
Ingredients.—For the centres: 2 ozs. of gum arabic, icing sugar, carmine, essence of raspberry. For coating: 4 ozs. of unsweetened, finely-grated chocolate, 2 whites of eggs, 1 teaspoonful of lemon-juice, 1½ lbs. of best icing sugar (about).
Method.—Pass the sugar through a fine hair sieve. Soak the gum arabic in 1 gill of hot water, strain, colour and flavour to taste, stir in gradually as much icing sugar as will form a paste firm enough to be cut, yet moist enough to pass readily through the piping tube, and work it well. Have ready a paper cornet with a tube attached, fill with the preparation, press out, cut off into small pieces, and let them fall on to a paper covered thickly with icing sugar. Let the bon-bons remain in a warm place while the coating is being prepared, in order that they may slightly harden. Put about ¾ of a lb. of icing sugar into a basin, add the lemon-juice and whites of eggs gradually, and work until perfectly smooth. Put the chocolate with a tablespoonful of warm water into a basin, place it over a small saucepan of boiling water, and stir until dissolved, and when cool, add it to the white of egg and sugar preparation. Mix thoroughly, dip in the bon-bons one by one, place on a wire tray, and allow them to dry.
