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The Bread and Biscuit Baker's and Sugar-Boiler's Assistant / Including a Large Variety of Modern Recipes cover

The Bread and Biscuit Baker's and Sugar-Boiler's Assistant / Including a Large Variety of Modern Recipes

Chapter 249: 245.—Vanilla Lozenges.
By Robert Wells
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About This Book

The manual combines practical instruction on the chemistry and fermentation that produce leavened goods with a large collection of tested recipes and shop-level techniques. It begins with explanations of yeast, fermentation, flour quality, and adulteration, then gives detailed methods for breads, tea cakes, buns, gingerbreads, shortbreads, hard and fancy biscuits, pastry, custards, small cakes, confections, ice creams, preserves, and chocolate preparations. Recipes include procedural notes, ingredient guidance, and adaptations for both home and commercial production, and the text intersperses technical remarks to improve consistency, hygiene, and efficiency in daily baking and confectionery work.

XII. LOZENGES.

Lozenges are made of loaf sugar finely ground, gum arabic dissolved in water, also gum dragon. They are mixed together into a paste, cut round or oval with cutters, and dried. To make the best sort of lozenges, 1 lb. of gum arabic should be dissolved in 1 pint of water; but the proportion of gum and water in general use is 2½ lbs. of gum arabic in 1 quart and ½ pint of water, and 1 oz. of gum dragon in ½ pint of water.

237.—Peppermint Lozenges.

Take some finely powdered loaf sugar, put it on a marble slab, make a bay in the centre, pour in some dissolved gum, and mix into a paste, flavour with the essence of peppermint, roll the paste on the marble slab until it is about an eighth of an inch thick. Use starch-powder to dust it with; this keeps it from sticking. Dust the surface with a little starch-powder and sugar, and rub it over with the palm of your hand. Cut out the lozenges and place them on wooden trays, and place them in the stove to dry. All lozenges are finished in the same way.

238.—Rose Lozenges.

Make the paste the same way as the preceding, and use essence of roses to flavour with; colour the paste with cochineal.

239.—Ginger Lozenges.

1 oz. of powdered ginger, 1 lb. of powdered sugar. Mix to a paste with dissolved gum; colour with yellow.

240.—Transparent Mint Lozenges.

These are made with the coarser grains of powdered loaf sugar. Pass the sugar through a hair sieve, then sift it through a fine sieve to take away the powder. Flavour with peppermint. Finish as the others.

241.—Cinnamon Lozenges.

Mix as the others; flavour with cinnamon in powder, adding a few drops of essential oil. Colour with coffee colour.

242.—Clove Lozenges.

1 oz. of cloves powdered and 2½ lbs. of sugar. Mix, and finish as for the others.

243.—Nutmeg Lozenges.

¼ oz. of oil of nutmeg, 2 lbs. of sugar. Mix as instructions for the others.

244.—Lavender Lozenges.

Mix as for others; flavour with English oil of lavender, and colour with a little cochineal and blue mixed.

245.—Vanilla Lozenges.

Use essence of vanilla or the stick pounded with sugar and sifted through a fine hair sieve.

246.—Brilliants.

Take either of the pastes for lozenges and cut into small fancy devices or ornaments.