The international cook book

Put ingredients into stewpan. Stir, and heat gradually to boiling point. BoU without stirring until, when tried in cold water, a soft ball will be formed that will just keep shape. After boiling for a few minutes, sugar will adhere to sides of kettle, and should be washed off with a cloth dipped in cold water. Pour slowly on a slightly oiled marble slab or large platter. Let stand a few minutes, but not long enough to be- come hard around the edge. Scrape fondant to one end of the marble or dish and work with a wooden spatula until white and creamy. It will quickly change from this consistency and begin 143 144 THE INTERNATIONAL COOK BOOK to lump, then it should be kneaded \N'ith the hands until per- fectly smooth. Put into bowl, cover with oiled paper, and let stand twenty-four hours. Chocolate Creams Mould fondant into balls, squares, and oblong pieces. Allow it to set. Dip carefully into melted dipping chocolate. When entirely covered with chocolate remove to parafin paper and let it dry. Candied cherries, cocoanut, and nut meats may be moulded into the fondant, or they may be used to decorate the top of the dipped candies. Peppermint Patties Melt one-half cup of fondant in top of double boiler. Add one-half teaspoon mint extract. Drop with a teaspoon onto parafin paper. Cool. Wintergreen Patties Melt one-half cup of fondant in top of double boiler. Add one-fourth teaspoon oil of wintergreen and a bit of red vegetable coloring. Drop with a teaspoon onto parafin paper. Cool. Quick Fondant ^yi cups confectioners' sugar >^ teaspoon almond extract 2 egg whites Beat the egg whites sUghtly, Add the sugar gradually, beat- ing until stifiF, then knead. As the sizes of eggs differ, a Httle more or less sugar may be necessary. Add flavoring. Mould into balls. Roll in chopped nuts. Chill. Walnut Creams iM cups granulated sugar }/% teaspoon salt 1^2 cups light brown sugar i cup walnuts (chopped) I cup milk 14 teaspoon almond extract Put the sugar and milk in a large saucepan and stir until the sugar is dissolved. Boil until a soft ball is formed when the RECIPES 145 mixture is tested in cold water. Let stand until lukewarm, then beat \'igorously; when it begins to get creamy, add the nuts and extract. Pour into a buttered pan, and when hard cut into squares with a knife which has been dipped in boiling water. Apricot Candies ^ cup dried apricots }4 teaspoon salt y2 cup nut meats i teaspoon vanilla ^ cup fresh cocoanut (grated) i teaspoon lemon rind (grated) 1 tablespoon lemon juice i teaspoon orange rind (grated) Wash the apricots and put them through a food chopper with the nut meats. Add the cocoanut, lemon juice, and grated orange and lemon rinds. Mix and knead well; roU out on a sugared board to about one-fourth inch thickness. Cut in squares and roll in confectioners' sugar. Pop-corn Balls Mix three tablespoons of butter with two cups of molasses and two-thirds cup of corn syrup. Boil until a Uttle syrup dropped into cold water forms a brittle mass. Quickly stir in four cups of pop corn. Form into balls. Allow balls to set and cool. Puffed Rice Confection 2 tablespoons butter 2 a'ps molasses 3^ cup com syrup