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1/2 lb. loaf sugar
1/2 lb. icing sugar
Vanilla essence
1/4 good rich cream
Dissolve the loaf sugar in water, and then add the icing
sugar as directed last month for raspberry pralines, and when quite smooth and
stiff place in a saucepan and stir over the fire with a wooden spoon until the
mixture is warm but not hot. Then work in the cream by degrees, but not on the
fire, also add the vanilla. (Any other essence may be used, and the mixture
may be coloured if preferred.) Line a small deep tin with grease-proof paper
and turn on the cream mixture. it should be about a half inch deep; spread
smoothly and let it stand for twelve hours. Then turn out, cut into squares
with a sharp knife, and put into a warm, dry place for a few hours, when they
may be packed away as required. A very shallow biscuit-box is a suitable tin
in which to set these creams, as it has straight sides, but a small baking-tin
will do.
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