File:Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management (1902) (14765039234).jpg

Identifier: mrsseelyscookboo00seel (find matches)
Title: Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management
Year: 1902 (1900s)
Authors: Seely, Lida, 1854-1928
Subjects: Cookery, American Domestics cbk
Publisher: New York : Macmillan Co.
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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add one tablespoon of olive oil. Mix them well andlet them soak for an hour. Sprinkle them with salt, a table-spoon to each cup. Bake in moderate oven until they are adelicate brown. While baking, occasionally shake the pan. Candied Rose Leaves Put half a pound of granulated sugar, three drops of lemon,and half a cup of water in a saucepan. Let the liquid boil to acrack. Test by dropping a little in cold water. When it willsnap apart and stick to your fingers, it is done. Remove fromthe fire. Stir and rub against the side of the saucepan untilcool — not cold. The constant stirring and rubbing make theliquid white and granular. Dip each rose leaf in this, rollround, and spread on a well-oiled board to dry. Syrup to Fasten Rose Leaves to Cake Boil one cup of granulated sugar and four tablespoons ofwater until, when tested, the syrup sticks to your fingers andforms a thread. Dip the ends of the leaves in this and with abrush moisten the cake where the leaf is to be applied. 380 ,> ^
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Facinrj pofje 3S0. PASTRY CUTTERS. (See p. 376.) CANDIES, PBESEBVES, AND PICKLES 381 Candy Dough In one glass put the white of an egg^ in another one put anequal quantity of water. Mix them slowly with half a poundof icing sugar and stir until it is dough-like. Almond Creams Blanch the almonds and cover them with candy dough.The outsides may be varied in looks to suit the taste. Cream Dates From fresh dates take out the stones. Lay a roll of candydough in its place, press together, and lay away to stiffen. Chocolate Creams Boil together for five minutes half a cup of cream and twocups of granulated sugar. Set the dish in another of cold waterand stir till the cream is hard enough to make into balls, firstflavoring with vanilla. Melt the chocolate, and dip in the balls. Chocolate Cream Caramels Put twelve ounces of chocolate in a saucepan with one pintof chocolate syrup — sold by any grocer, or made after receipton page 395, — and one tablespoon of vanilla. When the liquidbegins to

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