Reference > Farmer's Cookbook > FANCY CAKES AND CONFECTIONS > Rose Cream Mints
  Cream Mints Cream Nut Bars  
CONTENTS · BIBLIOGRAPHIC RECORD

Rose Cream Mints

11/2 cups sugar
White 1 egg
2 tablespoons white corn syrup
4 drops oil wintergreen
1/4 cup water
Pink coloring

Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to boiling-point, and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the beaten white of egg, and beat until mixture will hold its shape. Add flavoring and coloring. Force on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.


CONTENTS · BIBLIOGRAPHIC RECORD
  Cream Mints Cream Nut Bars  
 
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