By Bertha F. Kramer
Домашняя кондитерская тети Бабетт (1893)
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Mix in chopped nuts of any kind with the French cream (see receipt for French creams) and form into balls or other fancy You may color them with any kind shapes. of fruit coloring and give any desired flavoring. The'n roll them in melted chocolate or coffee cream. Roll with a hat pin, using the means to take up the candies without touching them with the fingers. latter as a COFFEE CREAMS. Take one heaping tablespoonful of pulver- ized coffee and pour a wine glassful of boiling water over the coffee.
Will come into a dish and pour When cool the skins off readily. ALMONDS ROASTED IN OIL. Blanch one heaping cupful of almonds, and pour over them one tablespoonful of best Let them lay at least two hours, olive oil. then sprinkle a teaspoonful of fine salt over them and brown them in the oven. Not too brown. Rub off the salt before serving. ALMOND CARAMELS. Set a cupful of sugar on to boil, without As soon as the sugar is melted throw in a cupful of almonds, not blanched. water. 32 HOME CONFECTIONERY.
Just before removing the candy from the fire stir in half a teaspoonful of cream of tartar and flavor with vanilla. SALTED ALMONDS. Throw blanch. the almonds into boiling water and After they are skinned, lay on a platter for several hours to dry. little Dissolve a gum arabic in a spider with as little water when dissolved throw in the almonds and turn them over and over again until all are glazed. Then take them off and set in the oven to roast, stirring often, until they begin to color slightly.