The Henderson cook book

The fondant may be made in a variety of colors and flavors, and chopped nuts and fruits may be added to same, and thus you have a variety of candies made from the same foundation. Peppermints are made by coloring some of the fondant pink and some green and flavor with pepperment essence. Shape in flat discs or roll and cut with a small cutter. Marbled candy is made by working quantities of each color together until they are blended prettily. Form in a cake and cut into small squares. Chocolate creams are made by dipping balls of the white fondant into melted chocolate. Stuffed dates are delicious. Remove the date stones and fold an English walnut meat in its place. Dip the whole in melted fondant and roll in powdered sugar. Cut fruit-cake into small squares and dip them into melted fondant or melted chocolate. Blanched nut meats may be treated in the same manner. Fruit bars are made by adding candied fruits to a quantity of melted chocolate or fondant. Pour into a mould and when cold cut into bars. These candies must all be packed in jars and set in a cool place, to be kept any length of time. The Arabian fondant is kneaded on a wooden board with the bare hands, like bread, and is set away to ripen for 24 hours at least. The longer it ripens the more delicious it grows. An oriental candy is made with. 2 cups gelatine boiled five minutes in a little water, and 1 cup of ripened fondant. Nuts, cherries, figs, currants, dates and citron are chopped very fine and added to the mixture. When it is cold it is cut into squares and rolled in sugar. Quince bars are made from 1 quart rich, clear jelly and 1 tablespoon granulated gelatine. The latter is boiled in a little water for five minutes before putting in with the jelly. Boil the whole together until it is quite stiff and add 2 cups of chopped nut meats. Pour into a square oiled dish and when cool cut into bars and dust with sugar. Persian fondant bars are made by placing layers of ripened melted fondant in a buttered pan. Pour a layer of chocolate into the pan and when cold pour on a layer of white vanilla fondant, then a layer of pink fondant and last a layer of green nut fondant. When cold cut into bars. ORANGE CUBES. Soak into 2 ounces of sheet gelatine in 1 cup of water. Boil 1 cup of orange juice and 4 cups of sugar. Add the gelatine and cook 20 minutes. Add 1 cup of chopped almonds and 1 cup of chopped figs. Turn into a greased pan and when perfectly cold cut into cubes and dust with powdered sugar. For candied peel, select smooth fresh skins of oranges or lemons. Scrape off as much as possible of the inner white skin, then when the skin is thin and clear cut into strips. Cook a thick syrup of sugar and water and simmer the peel in this. This process must be thoroughly watched and stirred to prevent burning. Take the peels from the pan and roll them in powdered sugar. A small fancy box filled with candied peel makes a delightful gift. Candied fruits are made by cooking cherries, diced pineapple, strawberries or segments of oranges in the same manner until they are firm and transparent. The canned fruits may be used if they are solid and whole. PEANUT BRITTLE.