Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

the same weight of sugar. Boil the sugar to the late, the centre may be made of chocolate cream hard ball degree and mix in the fruit pulp; boil a and a white coating used; a vanilla flavored dipping little more and color the pulp to any shade de- ping cream for the coating. sired. Pour this paste in trays one-eighth of an The cream for the centres is made as follows: inch thick, and set in the drying closet to get firm. Take three pounds of granulated sugar, eight Cut in diamonds or cubes and crystallize like other ounces of glucose, one and one-half pints of water, drops. six ounces of bitter chocolate; flavor vanilla. Prepare all other fruit pulps in the same man- Boil the ingredients same way as for Fondant ner. No. 205, and work it on the slab in the same man- The fruit pulps, after they are prepared and cut °er, tiU it forms a thick creamy mixture. Put in cubes, may be dipped in cream like other t^iis away in a jar, and use like the other creams, cream candies. 1132.— ALMOND OR NUT CREAMS. 1130.— CREAM CHOCOLATES. Take one pound of sugar, two pounds of glu- For the center of the Chocolate Creams pre- '=°"^> °°« P°°^'^ °* blanched, chopped and weUpare the fondant as directed in No. 205. The ^"^^ almonds, or nuts; one pint of water, and cream may be flavored vanilla and formed by °°^ """""^^ °^ paraffin. hand into little balls or steeples, using a little ^^^^ ^"Sar. water and glucose, and add the XXXX powdered sugar to roll, and let them dry; P"^° ^^«° " '^^^^''^^ *° ^°^- ^^ ^'^ 'o a or the fondant may be melted and cast in starch ^^^^'^ ball and add the vanilla flavor; take ofi prints as directed in No. 1122. the fire, and stir in the almonds. Mix weU and For covering or coating, to make the best grades P"' °° '^^ ^^ '^"^'^'^ ^'"^ powdered sugar; roU of creams, take one pound of cocoa paste, (bitter °"' ^'^°"' ^^^ ^° '""^ "^'<=''' ^""^ ^^^ ''°°^- ^ut chocolate), cut in small pieces and place in the '" ^"^"^^^ °' diamonds and dip in vaniUa flavor double kettle; or put it in a granite pot; set this '•'^^am. pot into another vessel containing hot water; stir . Pistachios, filberts and other nuts may be used the chocolate till dissolved, add four to eight '° ^^^ ^*™^ manner. ounces of XXXX powdered sugar and beat well 1133.— MARCHPANE CREAM CENTERS, together; then add two or three ounces of cocoa Prepare the paste No. 90, without the gum butter to make it of the proper consistency; then tragacanth. Flavor with Maraschino or Noyeau it is ready for dipping. Great care should be liquor, and form in ball by hand, using XXXX taken not to over heat the chocolate during the powdered sugar. Dip in pink-colored fondant dipping process: it should only be blood warm, flavored with rose or orange flower extract. not hot. Over-heating causes the coating to look Another way of making Nut Creams for centers, is to pound any suitable nut meat to a paste and The sugar is run on the oiled molds, either on mix with powdered sugar or cream fondant into a the inside or outside, in form of a lattice, and pliable paste. Roll in sugar and let dry a little when the sugar is almost cold, it is taken off the before dipping. form. 1134.— NEAPOLITAN CREAM SQUARES. ■^°'' scrolls, basket handles, etc., the design is T, , c J J 1 i J .1 drawn on the marble slab; or a paper design is Take five pounds of granulated sugar, one quart • f f b .. ji... .1 «_, laid under a pane of oiled glass, which is the betof water, and about a quarter teaspoon of cream , £ . , ter w?y, as it saves frequent drawing of the dif- Let sugar and water come to a boil, add the °°*' cream of tartar and let boil to about 235", or near •*• bowl-shaped spoon with a long spout is used the soft ball degree. Pour on the slab sprinkled *°' l^^ge pieces; for the smaller goods a plain