The 1918 Fanny Farmer Cookbook

Remove peel from four thin−skinned oranges in quarters. Cover with cold water, bring to

boiling−point, and cook slowly until soft. Drain, remove white portion, using a spoon, and cut

yellow portion in thin strips, using scissors. Boil one−half cup water and one cup sugar until

syrup

will thread when dropped from tip of spoon. Cook strips in syrup five minutes, drain, and coat

with fine granulated sugar.

Spun Sugar

lbs. sugar

cups boiling water

/4 teaspoon cream of tartar

Put ingredients in a smooth saucepan. Boil without stirring until syrup begins to discolor,

which is

00° F. Wash off sugar which adheres to sides of saucepan, as in making fondant. Remove

saucepan from fire, and place in a larger pan of cold water to instantly stop boiling. Remove

from cold water, and place in saucepan of hot water. Place two broomstick−handles over

backs

of chairs, and spread paper on the floor under them. When syrup is slightly cooled, put dipper

syrup, remove from syrup, and shake quickly back and forth over broomhandles. Carefully

off spun sugar as soon as formed, and shape in nests, or pile lightly on a cold dish. Syrup may

colored if desired. Spun Sugar is served around bricks or moulds of frozen creams and ices.

take

Dippers for spinning sugar are made of coarse wires; about twenty wires, ten inches long,

put in a bundle, and fastened with wire coiled round and round to form a handle

are

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

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