Place a graniteware or enameled stewpan over the fire — not next to the blaze — and stir in the sugar and water, con- stantly stirring until all the sugar is dissolved. Then let the syrup boil for from 5 to 6 minutes, trying it by dropping a 262 AROUND-THE-WORLD COOK BOOK CANDY few drops into a glass of cold water. When it will form soft balls in the fingers take it from the fire and pour the syrup into a large platter that has been cooled in cold water. When the syrup begins to thicken and cool, beat it rapidly with a wooden spoon. Add any desired flavoring before this beating. After having beaten until white, knead it with the fingers, as kneading dough. This will cause the fondant to become smooth and of good consistency, which will enable it to be easily shaped to suit one's fancy. CHOCOLATE COATING Chocolate coating for almonds and creams is made by melt- ing sweetened chocolate in a double-boiler. Run a thick skewer into each nut, and dip into the melted chocolate until thoroughly coated. Spread on buttered tins to dry, or on waxed paper. CHOCOLATE BONBONS Sweetened chocolate, i/^ pound, Gum arabic, 1 ounce, Confectioner's sugar, 2 ounces✪ Chocolate Bonbons. The gum arabic should be dissolved in l^A tablespoons of hot water. Put the chocolate into a boiler and cook until soft, then add the gum arabic, dissolved in water and stir till smooth. Add the sugar, mix all together, and then drop the chocolate, gradually, from the spout of the sugar-boiler, cutting off with a wire, to desirable size. When the candy is dry it is ready to eat. CHOCOLATE CBEAMS, NO. 1 Vanilla chocolate, 1 cake. Vanilla extract, 2 tablespoons, 263 CANDY AROUND-THE-WORLD COOK BOOK Powdered sugar, 3 cups, Cornstarch, or arrowroot, 2 tablespoons, Butter, 1 tablespoon✪ Chocolate Creams, No. 1. Wash the salt from the butter. Stir the sugar and 1 cup of water together, and mix in the cornstarch, or arrowroot, and bring to a boil, stirring constantly to induce granulation. Boil about 10 minutes, and then add the butter. Take from the fire, and beat as you would eggs, until it begins to look like granulated cheese. Then put in the vanilla extract. Butter your hands well. Make the cream into balls about the size of large marbles, and lay them on a greased dish. During this time the chocolate should have been melted, by putting it, grated fine, into a tin pail, or a saucepan, and plunging it into another pail, containing boiling water. When the chocolate is a black syrup add about two table- spoons of the powdered sugar to it, beat it smooth, turn it out on a hot dish, and roll the cream balls in it until sufficiently coated. Lay them on a cold dry dish to dry, taking care that they do not touch each other. CHOCOLATE CREAMS, NO. 2 Unsweetened chocolate, 2i/2 ounces, Cooked fondant, 1 pound. Flavoring.✪ Chocolate Creams, No. 2 Roll the fondant into small balls, and place on oiled paper to harden. Use only half of the fondant for this purpose, and put the other half of the fondant into the stewpan with 21/2 ounces of chocolate and add a few drops of vanilla or other flavoring extract. Put the stewpan into another vessel of boiling water, al- 264 AROUND-THE- WORLD COOK BOOK CANDY lowing the fondant and chocolate to melt together and form a thick cream.

AI-modernized reading of the original text

Place a graniteware or enameled stewpan over the fire — not next to the blaze — and stir in the sugar and water, constantly stirring until all the sugar is dissolved. Then let the syrup boil for from 5 to 6 minutes, trying it by dropping a few drops into a glass of cold water. When it will form soft balls in the fingers take it from the fire and pour the syrup into a large platter that has been cooled in cold water. When the syrup begins to thicken and cool, beat it rapidly with a wooden spoon. Add any desired flavoring before this beating. After having beaten until white, knead it with the fingers, as kneading dough. This will cause the fondant to become smooth and of good consistency, which will enable it to be easily shaped to suit one's fancy. CHOCOLATE COATING Chocolate coating for almonds and creams is made by melting sweetened chocolate in a double-boiler. Run a thick skewer into each nut, and dip into the melted chocolate until thoroughly coated. Spread on buttered tins to dry, or on waxed paper. CHOCOLATE BONBONS Sweetened chocolate, i/^ pound, Gum arabic, 1 ounce, Confectioner's sugar, 2 ounces. The gum arabic should be dissolved in l^A tablespoons of hot water. Put the chocolate into a boiler and cook until soft, then add the gum arabic, dissolved in water and stir till smooth. Add the sugar, mix all together, and then drop the chocolate, gradually, from the spout of the sugar-boiler, cutting off with a wire, to desirable size. When the candy is dry it is ready to eat. CHOCOLATE CREAMS, NO. 1 Vanilla chocolate, 1 cake. Vanilla extract, 2 tablespoons, Powdered sugar, 3 cups, Cornstarch, or arrowroot, 2 tablespoons, Butter, 1 tablespoon. Wash the salt from the butter. Stir the sugar and 1 cup of water together, and mix in the cornstarch, or arrowroot, and bring to a boil, stirring constantly to induce granulation. Boil about 10 minutes, and then add the butter. Take from the fire, and beat as you would eggs, until it begins to look like granulated cheese. Then put in the vanilla extract. Butter your hands well. Make the cream into balls about the size of large marbles, and lay them on a greased dish. During this time the chocolate should have been melted, by putting it, grated fine, into a tin pail, or a saucepan, and plunging it into another pail, containing boiling water. When the chocolate is a black syrup add about two tablespoons of the powdered sugar to it, beat it smooth, turn it out on a hot dish, and roll the cream balls in it until sufficiently coated. Lay them on a cold dry dish to dry, taking care that they do not touch each other. CHOCOLATE CREAMS, NO. 2 Unsweetened chocolate, 2i/2 ounces, Cooked fondant, 1 pound. Flavoring. Roll the fondant into small balls, and place on oiled paper to harden. Use only half of the fondant for this purpose, and put the other half of the fondant into the stewpan with 21/2 ounces of chocolate and add a few drops of vanilla or other flavoring extract. Put the stewpan into another vessel of boiling water, al- lowing the fondant and chocolate to melt together and form a thick cream.

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Chocolate BonbonsChocolate Caramels, No. 1Chocolate Creams, No. 1Chocolate Creams, No. 2

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