Cream Pastilles from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Moisten the sugar with the water and set to boil. Add vinegar and cream of tartar. Let it boil till brittle. Then take from the fire and add the Lemon Extract. Turn quickly on a wet slab or buttere...
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Ingredients
- A Pound of Fine White Confectionery Sugar
- A Tablespoonful of Vinegar
- A Teaspoonful of Lemon Extract
- A Teaspoonful of Cream of Tartar
- 4 Tablespoonfuls of Water
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