Food recipes
Boiling Tartar Spun Sugar
Boiling Tartar Spun Sugar
Ingredients:
2 lbs. sugar
2 cups boiling water
1/4 teaspoon cream of tartar
Directions:
Put ingredients in a smooth saucepan. Boil without stirring until syrup begins to discolor,
which is
300° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove
saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove
from cold water, and place in saucepan of hot water. Place two broomstick−handles over
backs
of chairs, and spread paper on the floor under them. When syrup is slightly cooled, put dipper
in
syrup, remove from syrup, and shake quickly back and forth over broomhandles. Carefully
take
off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish. Syrup may
be
colored if desired. Spun Sugar is served around bricks or moulds of frozen creams and ices.
58
Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long,
are
put in a bundle, and fastened with wire coiled round and round to form a handle
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 642
Chapter XXXIV − SANDWICHES AND CANAPES
IN preparing bread for sandwiches, cut slices as thinly as possible, and remove crusts. If
butter
is used, cream the butter, and spread bread before cutting from loaf. Spread half the slices
with
mixture to be used for filling, cover with remaining pieces, and cut in squares, oblongs, or
triangles. If sandwiches are shaped with round or fancy cutters, bread should be shaped before
spreading, that there may be no waste of butter. Sandwiches which are prepared several hours
before serving−time may be kept fresh and moist by wrapping in a napkin wrung as dry as
possible out of hot water, and keeping in a cool place. Paraffine paper is often used for the
same
purpose. Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate
covered with a doiley.
1
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife.
Spread
evenly with butter which has been creamed. Roll slices separately, and tie each with baby
ribbon.
2
Bread and Butter Folds
Ingredients:
2 lbs. sugar
2 cups boiling water
1/4 teaspoon cream of tartar
Directions:
Put ingredients in a smooth saucepan. Boil without stirring until syrup begins to discolor,
which is
300° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove
saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove
from cold water, and place in saucepan of hot water. Place two broomstick−handles over
backs
of chairs, and spread paper on the floor under them. When syrup is slightly cooled, put dipper
in
syrup, remove from syrup, and shake quickly back and forth over broomhandles. Carefully
take
off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish. Syrup may
be
colored if desired. Spun Sugar is served around bricks or moulds of frozen creams and ices.
58
Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long,
are
put in a bundle, and fastened with wire coiled round and round to form a handle
Chapter XXXIII − FANCY CAKES AND CONFECTIONS 642
Chapter XXXIV − SANDWICHES AND CANAPES
IN preparing bread for sandwiches, cut slices as thinly as possible, and remove crusts. If
butter
is used, cream the butter, and spread bread before cutting from loaf. Spread half the slices
with
mixture to be used for filling, cover with remaining pieces, and cut in squares, oblongs, or
triangles. If sandwiches are shaped with round or fancy cutters, bread should be shaped before
spreading, that there may be no waste of butter. Sandwiches which are prepared several hours
before serving−time may be kept fresh and moist by wrapping in a napkin wrung as dry as
possible out of hot water, and keeping in a cool place. Paraffine paper is often used for the
same
purpose. Bread for sandwiches cuts better when a day old. Serve sandwiches piled on a plate
covered with a doiley.
1
Rolled Bread
Cut fresh bread, while still warm, in as thin slices as possible, using a very sharp knife.
Spread
evenly with butter which has been creamed. Roll slices separately, and tie each with baby
ribbon.
2
Bread and Butter Folds
Printed from https://recipe.bluelayer.org/recipe/72054/boiling-tartar-spun-sugar