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Fondant

Fondant image

Fondant is the foundation for nearly all French creams. It is necessary to have a marble slab or a piece of slate on which to stir the candy if you want the best results. Great care should be taken to follow explicitly the directions given. Take 2 cupfuls of granulated sugar and 1 cupful of water; stir them together in a granite saucepan; take out the spoon and do not stir while the candy is cooking; let it cook rapidly until the bubbles form thickly over the surface; watch the sides of the pan and if any granules appear wash them off with a sponge or cloth wet in cold water. Try the candy by dipping your fingers into a bowl of cold water, then into the syrup, and immediately back into the cold water again; when the syrup forms a soft ball between your fingers it is done (or when the temperature reaches 235 degrees F. or 114 degrees C., if a thermometer is used). If it forms a hard ball, put in more water and continue boiling until it reaches the proper degree. Turn it slowly on the marble slab; then with a wooden spoon or potato masher stir it round and round until it becomes white and loses its stickiness. Be careful to stir all evenly, so none of it will be sticky. Scrape it all free from the marble and gather it up in your hands, working it till it is quite smooth and free from lumps; it is then ready for use, and will keep an indefinite time; it can be used for icing cakes as well as for candies.

Cookies of 1812

Cookies of 1812 image

One pint of sugar, 1 teacup of butter, 4 eggs, 2 tablespoons of sweet milk, 1/2 teaspoon of soda, 1 teaspoon of cream of tartar, 1/2 nutmeg, 1 teaspoon of vanilla, 1 pint of flour. Roll the sugar (granulated) until quite fine; add the butter and cream them. Stir in the milk gradually, and beat the eggs separately, and then put together and beat again. Add to the mixture butter, sugar and milk, and lastly the flour and soda, which has been dissolved in a little warm water. After these have been well mixed add the nutmeg and vanilla. Beat all well together, and add enough flour to handle well in rolling and cutting out. Bake in a moderate oven a delicate brown. These keep well.

Vanilla Wafers

Vanilla Wafers image

Two eggs (beaten with sugar), 2 cups sugar, 1 cup soft butter, 1 cup sour milk, 2 teaspoons vanilla, 1 teaspoon soda (sifted in flour); now mix with a spoon into the flour until stiff enough to knead with hands. Roll thin and cut with a small cutter. Bake quickly. Make filling as follows: One cup sugar, 1 tablespoon butter, 1/3 cup sweet milk or cream; boil until thick, stirring continually. Remove and put vessel in cold water; beat until it begins to thicken, add 2 teaspoons vanilla, spread between cakes until 3 or 4 are stacked together.

Creamed Almonds

Creamed Almonds image

Shell and blanch almonds and make each kernel the center of a ball of fondant. On you may form a small fondant ball with the fingers and stick a blanched almond on each side of it.

Maple Cream

Maple Cream image

4 cups brown sugar
3/4 cup milk
1 tablespoon butter

Boil until it forms soft ball in cold water. Add
1 cup nuts
1 teaspoon vanilla

Beat well.

Puffed Rice Candy

Puffed Rice Candy image

2 cups granulated sugar
1 1/2 cups karo syrup, light
1 tablaspoon vinegar, pinch salt

Boil until it spins threads. Remove from fire and add 3/4 box puffed rice. Spread evenly on oiled platter to cool. This can also be put into gem pans which have been well oiled. It will then turn out in molds.

Dipped Fudge

Dipped Fudge image

2 cups sugar
1-3 cup milk
1-3 cup karo syrup
2 sq. chocolate
2-3 cup walnut meats
1 teaspoon butter

Boil sugar, milk, and syrup together and while boiling add grated chocolate. Cook until soft ball is formed in water. Remove from fire, add nuts, butter, and seasoning. Beat until it can be molded.

Dip. Melt 2 squares chocolate and 1 small square paraffin together. Cut fudge in squares, dip in melted chocolate, and top with pecans.

Fudge

Fudge image

2 cups sugar
2-3 cup milk
2 tablespoons cocoa

Boil above until it forms a soft ball. Remove from fire, add 1 tablespoon butter and 1 teaspoon vanilla. Let stand until luke warm. Beat until creamy. Pour onto oiled platter. Cut when cold.

Creamed Nuts

Creamed Nuts image

2 cups confectioner's sugar
1 egg white
2 teaspoons cold water, 1 of vanilla
Walnuts or other nuts

Mix sugar, unbeaten egg white, vanilla and water into a stiff paste, shape into little balls, press between halved walnuts or other nut meats. Stoned dates may also be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.

Peanut Butter Fudge

Peanut Butter Fudge image

2 cups brown sugar
1 cup milk, pinch salt

Boil until soft ball is formed in water. Remove from fire and add
2 tablespoons peanut butter.