The home cook book

To the white of one egg add an equal quantity of ice water (this may be exactly ascertained if the white of egg is first measured in a glass) and a teaspoon of extract. Beat until the mixture is light, then add, gradually, one pound or more confectioner's XXX sugar. Work with a spoon until smooth and firm. COOKED FONDANT Place over the fire four cups of XXX sugar and one cup of water; stir with a wooden spatula until the sugar is dissolved, no longer. Boil ten minutes, or until it "threads." Remove the saucepan to the table and test the fondant by rubbing a little of it between the fingers. If it balls, turn into a bowl. When partly cooled, add flavoring, then beat with the spatula until stiff enough to knead with the hands like bread. The fondant resulting from either of these mixtures may be shaped into balls, squares, small cubes, disks, and many other forms. A little experience will enable one to do this readily. If vegetable colorings — which are harmless — be used, the French candies may be more perfectly imitated. For flavoring, use extracts or fruit juices. CHOCOLATE CREAMS Dip plain creams, shaped from fondant, into melted sweet chocolate and they become chocolate creams. This dipping must be done quickly. Nothing is better for holding the creams while dipping than a long hatpin. Harden on oiled paper. COCOANUT CREAMS Add grated cocoanut to the fondant, shape into cones, brush over with beaten white of egg and roll gently in grated cocoanut. FRUIT BONBONS Stone candied cherries, white grapes, or dates and fill with small rolls of fondant flavored with vanilla. FRUIT CREAMS Add chopped fruit to the fondant and shape to suit the fancy. Or form into a loaf and cut into small square slices. By substituting chopped nuts for the fruit one has delicious nut loaf. NUT CREAMS Pecan, peanut, almond, hazelnut, or English walnut meats are converted into nut creams by rolling them in fondant and then dipping in melted chocolate. Or press the meats into little cakes of the fondant. Thus one combination suggests another equally delicious, and from even a small amount of fondant a great variety of bonbons may be evolved. It is wiser to make the fondant in small quantities. If more is needed, make again. The results warrant this expenditure of time and trouble. VARIEGATED CREAMS Divide the fondant into three or more parts. Color and flavor each differently. Mold into flat cakes, pile one upon the other, press firmly but carefully together, trim the edges neatly, then cut into squares, cubes, or strips. BUTTER SCOTCH To four tablespoons of sugar and six tablespoons of molasses add two tablespoons of water and four tablespoons of butter. Melt all together slowly and cook slowly, stirring often, till it hardens when dropped in cold water. CHOCOLATE CARAMELS Boil together three cups of sugar, one cup of milk, onefourth of a cake of Baker's chocolate, and butter the size of an egg. Have care about your fire. This dish will burn easily, and the fire must be moderate and the mixture well w^atched in the cooking. Drop a spoonful in water to test; if it hardens it is do»e. Pour in buttered pans and cool. CHOCOLATE PUFFS