Confectionery is one of the perquisites of childhood, and as choice French candies are beyond the capacity of many a mother's purse, and cheap ones are often made unwholesome, if not positively dangerous, by adulteration, home- made candies have become very popular, many delicious and attractive varieties being as easily made as any other toothsome dainties. As a pre- ventive of " graining," glucose (grape sugar or syrup) is much used in the manufacture of candy. But as it is not always convenient to procure, and often imparts a bitter flavor, the recipes here given are for the use of cream of tartar instead. A preparation called "fondant" — made by removing boiled syrup from the fire just before it will harden — is the foundation of nearly all French candies, and when once the art of mak- ing this is mastered a large variety of candies are easily made. Fondant — To 1 lb. sugar add }4 pi^* ^^^Id water and 3^ teaspoonful cream of tartar✪ Fondant, and boil rapidly for 10 minutes without stirring. Dip the fingers into ice water, drop a little of the syrup into cold water, then roll it between the fingers, and if it forms a soft, creamy ball that doesn't adhere it is done. If not hard enough boil a little longer, and if too hard add a little 214 White Ribbon Cook Book. water, boil up and test again. Set aside in the kettle to become lukewarm, then stir the mass with a ladle until it is white and dry at the edge. It should then be taken out and kneaded, exactly as one would knead bread dough, until it is creamy and soft. By covering with a damp cloth and keeping in a cool place it will keep well for several days, and several times this amount may be made at one time. In making several pounds it is better to divide the mass before kneading, and each part may be flavored differently. Chocolate Creams — Dust the moulding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into reg- ular-shaped pieces, roll between the palms of the hands until round, lay on paraffine paper and let harden until the next day. Melt a cake of choco- late in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and }^ teaspoonful vanilla✪ Chocolate Creams. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper. iVut Rolls — Take equal parts of walnut, but- ternut, or whatever variety of nut meats you prefer, and fondant✪ Nut Rolls, mix well, and form into a roll. Cover this with plain fondant, roil in gran- ulated sugar and let harden until next day, then slice crosswise. Molasses Nut Balls and Bars — Boil 2 cup- fuls brown sugar, 1 of New Orleans molasses, and }4, cup water until it will snap when tested in cold water. Take from the stove, add 2 cup- fuls chopped walnut meat✪ Molasses Nut Balls and Barss, stir until nearly cold, and then roll into balls between the palms of the hand; wrap in paraffine paper. For walnut or peanut bars boil together a cup- ful of New Orleans molasses, 1 of brown sugar, Home-Made Candies. 215 and half a cup of water. When it stands the test of water add a tablespoonful each of butter and vinegar. When it boils up remove from the fire, add 3 teacupfuls peanut or walnut meats, pour into buttered shallow pans, smooth the top, and when nearly cold cut in bars or squares with a buttered knife. ✪ Cocoanut Bars

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Confectionery is one of the perquisites of childhood, and as choice French candies are beyond the capacity of many a mother's purse, and cheap ones are often made unwholesome, if not positively dangerous, by adulteration, home- made candies have become very popular, many delicious and attractive varieties being as easily made as any other toothsome dainties. As a pre- ventive of " graining," glucose (grape sugar or syrup) is much used in the manufacture of candy. But as it is not always convenient to procure, and often imparts a bitter flavor, the recipes here given are for the use of cream of tartar instead. A preparation called "fondant" — made by removing boiled syrup from the fire just before it will harden — is the foundation of nearly all French candies, and when once the art of mak- ing this is mastered a large variety of candies are easily made. Fondant — To 1 lb. sugar add }4 pi^* ^^^Id water and 3^ teaspoonful cream of tartar, and boil rapidly for 10 minutes without stirring. Dip the fingers into ice water, drop a little of the syrup into cold water, then roll it between the fingers, and if it forms a soft, creamy ball that doesn't adhere it is done. If not hard enough boil a little longer, and if too hard add a little 214 White Ribbon Cook Book. water, boil up and test again. Set aside in the kettle to become lukewarm, then stir the mass with a ladle until it is white and dry at the edge. It should then be taken out and kneaded, exactly as one would knead bread dough, until it is creamy and soft. By covering with a damp cloth and keeping in a cool place it will keep well for several days, and several times this amount may be made at one time. In making several pounds it is better to divide the mass before kneading, and each part may be flavored differently. Chocolate Creams — Dust the moulding-board with as little flour as possible and roll a piece of fondant into a cylindrical shape. Cut it into reg- ular-shaped pieces, roll between the palms of the hands until round, lay on paraffine paper and let harden until the next day. Melt a cake of choco- late in a rather deep vessel that has been set in a pan of hot water; add a piece of paraffine half as large as a walnut, the same amount of butter, and }^ teaspoonful vanilla. Roll the cream in this, by using a steel fork or crochet needle, and place again on paraffine paper. iVut Rolls — Take equal parts of walnut, but- ternut, or whatever variety of nut meats you prefer, and fondant, mix well, and form into a roll. Cover this with plain fondant, roil in gran- ulated sugar and let harden until next day, then slice crosswise. Molasses Nut Balls and Bars — Boil 2 cup- fuls brown sugar, 1 of New Orleans molasses, and }4, cup water until it will snap when tested in cold water. Take from the stove, add 2 cup- fuls chopped walnut meats, stir until nearly cold, and then roll into balls between the palms of the hand; wrap in paraffine paper. For walnut or peanut bars boil together a cup- ful of New Orleans molasses, 1 of brown sugar, Home-Made Candies. 215 and half a cup of water. When it stands the test of water add a tablespoonful each of butter and vinegar. When it boils up remove from the fire, add 3 teacupfuls peanut or walnut meats, pour into buttered shallow pans, smooth the top, and when nearly cold cut in bars or squares with a buttered knife.

The white ribbon cook book