square, by means of a caramel cutter or buttered knife, and wrap each caramel in wax paper.
2305.—CARAMELS, WRAPPED.
Ingredients.—1 lb. of loaf sugar, 1 oz. of butter, 4 ozs. of glucose, ¼ of a pint of water, ½ a gill of cream, acetic acid, vanilla essence.
Method.—Dissolve the sugar in the water, add the glucose, and boil to 280°. Stir in the cream and butter, re-heat to the same temperature, then remove the stewpan from the fire, and add 2 drops of acetic acid and vanilla essence to taste. Turn into an oiled tin; when sufficiently firm mark with a caramel cutter, and when cold cut into squares. Wrap them in wax paper.
2306.—CHOCOLATE ALMONDS.
Ingredients.—Almonds blanched and dried, chocolate, vanilla essence.
Method.—Dissolve the chocolate in the smallest possible quantity of hot water, and flavour it to taste with vanilla essence. Dip each almond in separately, and place them on an oiled slab or plates to set.
2307.—CHOCOLATE PRALINES.
Ingredients.—½ a lb. of icing sugar, ¼ of a lb. of almonds or Barcelona kernels, chocolate, chocolate coating.
Method.—Blanch and bake the almonds until brown, or, when using Barcelona kernels, remove the shells, bake the nuts until the insides are brown, and take away the skins. Whichever are used, they must be coarsely chopped and finely-pounded in a mortar. Place the sugar in a copper sugar boiler or stewpan, WITHOUT WATER, cook over the fire until lightly browned, stir in the almonds, and pour the whole one to an oiled slab. When cold pound to a powder, mix with it sufficient chocolate dissolved in warm water to form a paste, and turn it into a tin. When cold cut into small squares, and coat with dissolved chocolate.
2308.—CHOCOLATE STICKS.
Ingredients.—½ a lb. of almonds, blanched and chopped, 10 ozs. of castor sugar, 2 ozs. of finely grated chocolate, the whites of 2 small eggs, royal icing.
Method.—Pass the sugar through a fine sieve and pound finely any coarse particles there may be. Dry the almonds thoroughly in a cool oven, pound them to a paste, adding the sugar gradually, then add the chocolate and whites of eggs. When well-mixed, turn on to a board or slab, knead well, roll out to about ¼ of an inch in thickness, and cut into strips about 2 inches long and ¼ an inch wide. Place them on a buttered and floured baking sheet, cover with royal icing, and bake in a very slow oven for about half an hour.
