Everton Cream Candy. — Squeeze juice of one large lemon into
a cup ; boil one and one-half pounds moist white sugar, two ounces
butter, one and a half cups water, together with half the rind of the
lemon✪ Everton Cream Candy, and when done (which may be known by its becoming quite
crisp when dropped into cold water) set aside till boiling has ceased
and then stir in the juice of the lemon, butter a dish and pour in
about an inch thick ; when cool take out peel (which may be dried),
f)ull until white, draw out into sticks and check about four inches
ong with a knife. If you have no lemons, take two tablespoons
vinegar and two teaspoons lemon extract. The fire must be quick
and the candy stirred all the time.
French Cream Candy. — Put into a saucepan one pint water to
each pound sugar✪ French Cream Candy ; boil carefully, for upon this depends the success
of the candies; when it has boiled ten minutes [do not stir while
boiling) it is time to try it ; drop from the spoon mto a bowl of ice
water and if when it falls to the bottom you can take it up between
the thumb and finger into a soft ball, which must not be sticky, it is
4t the right point. Set from the fire, and if when cool a thin^ jelly
10 >
146 CONFECTIONEBY.
like film forms over the surface, it is properly done, and the candy
may be made ; but if the coating over the top seems at all sugary
aud the candy is wanted creamy and nice, a few spoonfulls of water
m^t be added and the sjrrup returned to the fire and boiled until
the proper consistency is reached, which test as before. Do not let
it become the least brittle ; if it does, add water and cook again. A
pinch of cream tartar helps to check the tendency to return to sugar.
When the syrup is perfectly done and cooled so that the finger mav
be borne in it, neat rapidly with a spoon, and in ten minutes it
should be a white paste resembling lard, which can be worked like
bread dough. This is the foundation for all fine candies and is called
by French confectioners Fondant. The simplest French candies are
made from this by coloring yellow and flavoring with lemon, or pink
and flavoring i?vdth raspberry, and working into balls, cones, shells,
grooved cones, or any shape fancy dictates, and letting them stana
until they harden. Or into the pjink colored fondant work chopped
English walnuts, flavor with vanilla, press into oiled paper cases an
inch wide and deep, and three or four inches long, ana when firm
turn out and cut into cubes for Walnut Creams. Or use chopped
almond, leaving the paste white, flavor with vanilla, and make
Vanilla Almond Cream. Work into a piece of the paste or fondant
chopped almonds, citron, a few currants and seedless raisins, flavor
with lemon, vanilla or raspberry, shape in paper forms and the result
is Tutti Frutti Candy. One should bring into use the inventive
faculties and with the above as helps make as many other varieties
as wished. A very handsome variety is called Ribbon Cream Candy
and is made thus: Divide a quantity of the paste prepared as
directed into three equal parts, leaving one white, color one pink
with cochineal and another brown with melted chocolate, flavoring
each to taste ; divide the brown and white into two parts, making into
strips an inch and a half wide ; make the pink also into a strip of
same width and length, which will leave it twice as thick as the
others.
Page 120 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Everton Cream Candy. — Squeeze juice of one large lemon into a cup ; boil one and one-half pounds moist white sugar, two ounces butter, one and a half cups water, together with half the rind of the lemon, and when done (which may be known by its becoming quite crisp when dropped into cold water) set aside till boiling has ceased and then stir in the juice of the lemon, butter a dish and pour in about an inch thick ; when cool take out peel (which may be dried),
Pull until white, draw out into sticks and check about four inches long with a knife. If you have no lemons, take two tablespoons vinegar and two teaspoons lemon extract. The fire must be quick and the candy stirred all the time.
French Cream Candy. — Put into a saucepan one pint water to each pound sugar ; boil carefully, for upon this depends the success of the candies; when it has boiled ten minutes [do not stir while boiling) it is time to try it ; drop from the spoon into a bowl of ice water and if when it falls to the bottom you can take it up between the thumb and finger into a soft ball, which must not be sticky, it is 4t the right point. Set from the fire, and if when cool a thin jelly
10 >
like film forms over the surface, it is properly done, and the candy may be made ; but if the coating over the top seems at all sugary and the candy is wanted creamy and nice, a few spoonfuls of water may be added and the syrup returned to the fire and boiled until the proper consistency is reached, which test as before. Do not let it become the least brittle ; if it does, add water and cook again. A pinch of cream tartar helps to check the tendency to return to sugar. When the syrup is perfectly done and cooled so that the finger mav be borne in it, neat rapidly with a spoon, and in ten minutes it should be a white paste resembling lard, which can be worked like bread dough. This is the foundation for all fine candies and is called by French confectioners Fondant. The simplest French candies are made from this by coloring yellow and flavoring with lemon, or pink and flavoring with raspberry, and working into balls, cones, shells, grooved cones, or any shape fancy dictates, and letting them stana until they harden. Or into the pjink colored fondant work chopped English walnuts, flavor with vanilla, press into oiled paper cases an inch wide and deep, and three or four inches long, ana when firm turn out and cut into cubes for Walnut Creams. Or use chopped almond, leaving the paste white, flavor with vanilla, and make Vanilla Almond Cream. Work into a piece of the paste or fondant chopped almonds, citron, a few currants and seedless raisins, flavor with lemon, vanilla or raspberry, shape in paper forms and the result is Tutti Frutti Candy. One should bring into use the inventive faculties and with the above as helps make as many other varieties as wished. A very handsome variety is called Ribbon Cream Candy and is made thus: Divide a quantity of the paste prepared as directed into three equal parts, leaving one white, color one pink with cochineal and another brown with melted chocolate, flavoring each to taste ; divide the brown and white into two parts, making into strips an inch and a half wide ; make the pink also into a strip of same width and length, which will leave it twice as thick as the others.
Records on this page
Everton Cream CandyFrench Cream Candy