Scientific cooking with scientific methods

7 drops oil of peppermint. Put sugar and water into saucepan, and stir until sugar is dissolved. Boil rapidly for from ten to twelve minutes. Remove from fire, add peppermint, and beat until of consistency to drop from tip of spoon on buttered paper. To Boil Sugar for Confections. To prepare fondant, which is the basis of all French candy, an amateur really needs a syrup thermometer. The professional is able to tell when the syrup is right by the sound and the size of the bubbles avSi they rise to the top ; but with a thermometer you know when it reaches 238° F., when it is ready to be poured on the slab for working and creaming. White Fondant. 2% pounds sugar. I14 cups hot water. 14 teaspoon cream of tartar. Put ingredients in granite stewpan. Stir until sugar is dissolved, pl'ace on range, and bring to the boiling-point. Boil without stirring until, when tried in cold water, a soft ball is formed that will keep its shape. Keep the sugar that adheres to the side of the saucepan washed off, either with the hand dipped in cold water and passed quickly round the saucepan just above the syrup, or by washing with a piece of cheesecloth dipped in cold water. If this is done quickly, it can be done with the fingers without burning them.. Have ready a marble slab oiled with a little good olive oil, and as soon as the "soft ball" is reached, pour slowly on slab. Let stand a few moments to cool, but do not let it become cold. Scrape to one end of slab, and work with wooden spatula (or paddle) until white and creamy, and then knead with the hands until perfectly smooth. Put into a wide-mouthed glass jar or a bowl, and cover with oiled paper to entirely exclude the air, or a crust will form on top. Rest it for twenty-four hours, when it will be ready for use, Coffee Fondant. 21,4 pounds sugar. Va cup ground coffee. lY:^ cups cold water. H teaspoon cream of tartar. Place coffee and water in saucepan, and bring slowly to boiling-point. Strain through double of cheesecloth, resting on fine strainer. Add to the strained coffee the sugar and cream of tartar. Boil and treat same as white fondant. Maple Fondant. IV2 pounds maple sugar. 1 cup hot water. 1 pound granulated sugar. 14 teaspoon cream of tartar. Break sugar into pieces as small as possible to have it dissolve more quickly. Boil and treat same as white fondant. Mint Creams. Melt fondant over hot water, flavor with a few drops of oil of peppermint, and color if desired. Drop from tip of spoon on oiled paper. There are rubber moulds used by confectioners, but these are too expensive for home candy-making, and by a little practice one can shape them very nicely from the point of the spoon. Wintergreen, clove, orange or cinnamon can be prepared in the same way as the above, using the different colored pastes, according to the flavor you are using. Dipped Nuts. Melt, flavor and color fondant ; dip any kind of nut meat, using the nuts for centers. English walnuts, pecan-nuts, almonds and filberts are all prepared in the same way. Syrup for Glace Nuts and Fruits. 2 cups sugar. % cup boiling water. 14 teaspoon cream of tartar.