2012, ISBN: 9781486417766

Chocolate and Cocoa Recipes and Home MadeCandy Recipes by Miss Parloa - The Original Classic EditionFinally available, a high quality book of the original classic edition. This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work today. These selected paragraphs distill the contents and give you a. Chocolate and Cocoa Recipes and Home MadeCandy Recipes by Miss Parloa - The Original Classic EditionFinally available, a high quality book of the original classic edition. This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside: Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. .Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236 F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). .Put about a cup of fondant in a double boiler, add two ounces of chocolate and a teaspoonful of boiling water, then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture, and remove them with the fork to a piece of oil cloth; let stand until the chocolate is set, when they are ready to USE. .Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin. eBooks, Fiction~~Modern & Contemporary, Chocolate And Cocoa Recipes And Home Made Candy Recipes - The Original Classic Edition~~EBook~~9781486417766~~Parloa Miss, , Chocolate And Cocoa Recipes And Home Made Candy Recipes - The Original Classic Edition, Parloa Miss, 9781486417766, Emereo Publishing, 10/24/2012, , , , Emereo Publishing

ISBN: 9781486417766

Chocolate and Cocoa Recipes and Home MadeCandy Recipes by Miss Parloa - The Original Classic EditionFinally available, a high quality book of the original classic edition. This is a new and freshly published edition of this culturally important work, which is now, at last, again available to you. Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside: Stir the sugar and the two-thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling, then add the gelatine and let cook twenty minutes; add the cinnamon, the chocolate, melted over hot water, and beat all together, then add the vanilla and the fruit; let stand in a cool place for a time, then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. .Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236 F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). .Put about a cup of fondant in a double boiler, add two ounces of chocolate and a teaspoonful of boiling water, then stir (over hot water) until the fondant and chocolate are melted and evenly mixed together; then drop the peppermints, one by one, into the chocolate mixture, and remove them with the fork to a piece of oil cloth; let stand until the chocolate is set, when they are ready to USE. .Pour on a damp marble and let stand undisturbed until cold; turn to a cream, then gather into a compact mass; cover with a bowl and let stand for thirty minutes; then knead the cream; put it into a double boiler; add the caramel syrup and the vanilla; stir constantly while the mixture becomes warm and thin. eBooks Fiction~~Modern & Contemporary Chocolate And Cocoa Recipes And Home Made Candy Recipes - The Original Classic Edition~~EBook~~9781486417766~~Miss Parloa Chocolate And Cocoa Recipes And Home Made Candy Recipes - The Original Classic Edition

ISBN: 9781486417766

Chocolate and Cocoa Recipes and Home Made Candy Recipes - The Original Classic Edition ab 6.49 EURO Chocolate and Cocoa Recipes and Home Made Candy Recipes - The Original Classic Edition ab 6.49 EURO eBooks > Belletristik > Erzählungen

ISBN: 9781486417766

Chocolate and Cocoa Recipes and Home Made Candy Recipes - The Original Classic Edition; PDF \ Emily Smith; Fiction > Modern & contemporary fiction, Emereo Publishing

ISBN: 9781486417766

Chocolate and Cocoa Recipes and Home Made Candy Recipes - The Original Classic Edition; EPUB; Fiction > Modern & contemporary fiction, Pan Macmillan