Volume 4

The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts.

Date:
1911
Catalogue details

Licence: Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)

Credit: The modern baker, confectioner and caterer : a practical and scientific work for the baking and allied trades / edited by John Kirkland ; with contributions from leading specialists and trade experts. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the surprise is that more of these fruits are not prepared in this manner. The crystallized prune or other fruit mixture may be placed in paper cases, and mixed with other fruits for table display; or may be displayed on silver plates and exhibited with fondants and mixed chocolates. Marzipan Shapes Marzipan shapes may be made in plaster moulds or shaped between the hands. Two small useful moulds for this purpose are those for shaping Marzipan green almonds and cockles. The former confections are prepared Shapes. by flavouring marzipan paste with kirsch and orange-flower water, and colouring with “ Breton ” green. The paste is pinned out to l in. thick, and the required number of pieces cut out with a f-in. plain cutter. The pieces are then covered with an inverted pan, to prevent them from drying. The two halves of the plaster mould are dusted with corn flour. Two of the small rounds of paste are pressed one into each half of the mould. With a camel’s-hair brush wet one piece, and lay on this a small blanched almond and almost close the two sides of the plaster mould. When the moulds are opened the shape of the almond will be complete; both pieces of paste will be almost closed, with the blanched nut showing between. Little practice is necessary to prepare these goods, and, with the paste cut to the size required, they are quickly made. Another method whereby these may be prepared without using a mould is to roll the paste between the hands to resemble as nearly as possible that of the almond. While holding this between the thumb and forefinger, make an incision along the centre, and press in a split or whole blanched almond. To crystallize these, cover with syrup 32°, and finish as for fondants. The other mould referred to is for preparing small cockles. The Small Cockles marz’Pan paste for this purpose should be flavoured with rose water and orange zest, and coloured with yellow “ Breton ” paste. It is pinned out as explained above and stamped out the size required. Fill in each half of the mould, brush over with syrup or water, add a small bright cherry, and finish as described for green almonds. These small confections will then be I'eady for crystallizing. With a variety of moulds many fancy shapes may be prepared in the same manner, and crystallized with syrup as described. Centres for Chocolates Centres for covering with chocolate “coverture” are made of soft , and hard material. Some of those that are most popular are Chocolates. . . A A prepared with rich-flavoured fondant used alone, or along with crushed caramel nougat or chopped mixed fruit. Other kinds of soft centres are made with marzipan paste, fruit jelly, or nougat montdlimar, and various pastes made with roasted almonds or hazel nuts. Before describing the method of preparing these centres some instruc- tion is necessary as to the manner of using the covering chocolate. This