T h e C a n d y

C o o k B o o k

B y

Ali ce B radl ey

’ Prin cipal of Miss Farmer s School of Cookery

’ I llwtraz‘ed

B oston

Little Brown an d C om an , , p y 1 9 1 8

PRE FACE

CAND! bought in the stores is likely to b e e e e oorl a e or i xp nsiv , p y m d , mpure . Candy m a de at o e ee b e n o e of e h m n d n th se things . And how enj oyable the p roce ss of c andy m aking ! Wh at a pleasure it is some a fternoon or evening

e e e e to ar a wh n th r is tim sp e, to gratify t he p

e e o e i p tit with s me conf ct on, easily m ade ! Even the e o k m a ake a m a e the littl f l s y t p rt, y h lp in e i e f an r ar o e xc ting busin ss o m ufactu e, le n s m

f h e of h k i thing o t e mysteri s t e itch en, gain a l ttle in of powe r to use their hea d an d h ands . All us

en o h n d re i h ro . j y t e process a l sh t e p duct Why, ca ndy m aking is on e of th ose all import ant h ouse hold pleasures th at m ake family life mean wh at

h e are an a e it does . T e h ours thus sp nt intim t

The wr e e e e e e ore p art of th at life . it r b li v s , th r f , th at she serves all hom elovers in compiling this

Its e e a e ee o o ie b ook. r cip s h v b n th r ughly tr d

k T e a re an d tested in our school itchens . h y vi Preface

It simple an d well ad apted for ordin ary use . is in the hope th at they will b e the source of m any a pleas ant time at home th at this work is com mitted to its readers . ALICE BRADLE!

MARCH, 19 17 CONTENTS

PREFACE CAND! INGREDIENTS AND NECESSAR! E! UIP ME Nr

UNCOOK ED CANDIES AS S ORTED CHOCOLATES

PUDc E s FONDANT CANDIES CARAMELS AND NO UGATINES PULLED CANDIES HA RD CANDIES GLACES AND PULLED FLOWERS CR! STALLI! ED FRU ITS FRUrr AND GELATINE CANDIES DRIED FRUrrS AND NUTS MERINGU ES AND MACAROONS POPCORN CANDIES DECORATED CANDIE S AND CAK ES FAVORS

InDEx

LIST OF ILLUSTRATIONS

A Dish of Bon bon s Fron tixpiece FACING PAGE Uten sils Used in Makin g Can dy 22 A Variety of Un cooked Can dies 22

Dippin g Assorted Chocol ates Measurin g I n gredien ts for Fu dge 48 Fon dan t an d Bon bon s 1 06 Marshm allow Caram els 1 06 Glacein g Nuts an d Fruits 1 3 8 Can dy Flowers on Bed of Spun Su gar 1 3 8 Moldin g in Corn starch 1 76 Shapin g M erin gu es or Kisses 1 76 Decoratin g Can dies 1 76 Cake Decorated with Fon dan t Flowers 1 94 Can dy Dolls 208

TH E C A ND! C O O K B O O K

CHAPTER I

CAND! INGREDIENTS AND NECESSAR! E! UIPMENT

CANDI E S are o o e of a of a k c mp s d sug r v rious inds,

o o a e r o o i an d a i ch c l t , nuts, f uits, c l r ngs, fl vor ngs . Each of these has it s own p articul ar value as

h e e of i h appealing to t e s ns s ght , t e sense of taste,

for n o or the nee d of the body urishment .

S UGAR

Sugar (Cu s Ou ) is a crystalline substance known by its swee t t a ste an d its solubility in

a e oe i e a e n water . Sug r und rg s l ttl ch ng duri g digestion ; as glucose it is ca rrie d by the blood

an d e o e through the b ody, unit s with xyg n

‘ he air o a o - o e breath ed in from t , f rming c rb n di xid

a an d a er in o ea e (C02) , g s, w t , which f rms it l v s D an e e e ro the b ody . uring this ch g , n rgy is p

a k a for o . S duced, an d used muscul r w r ug r is 2 Th e Can dy Cook B ook more rapidly oxidiz ed th an an y other kind of food

ff d ak i k e oo . stu , an m es a very d e sirable qu c fu l f d The p rincip al kinds of sugar are c an e suga r or ro e ra e ar or o e i k ar or suc s , g p sug gluc s , m l sug

a o e an d i a or e o e . l ct s , fru t sug r l vul s

e i ro r a e a Can suga r is obta ned f m suga c n , sug r

i in an or . ee an d a e ee . s o b ts , m pl tr s It s ld m y f ms Granulate d sugar is t he kind most commonly - ki i i e in a a . a e o us d c ndy m ng It is m d by d ss lv ng,

e rin an d a iz i t he raw a a has filt g, cryst ll ng sug r th t

een e ra e o the ar an e or a e b xt ct d fr m sug c sug r b et . Brown sugar is n ot so comple tely re fined as

ee i white sugar an d has more fl avor. K p ng it in a covered !ar in a cool pl ace p revents it from

e i b com ng lumpy .

o ere ar is a e a e P wd d sug c n sug r, fin ly ground, i i but st ll sl ghtly granul ar . ’ Con fectioners sugar is cane sugar so very

e ro a it is ike a o e r a n d dis fin ly g und th t l p wd ,

o e in a I n e i e e e it is a e s lv s st ntly . r c p s wh r c ll d for o e ar a n o b i th r sug c n t e subst tuted , alth ough ’ c on fe ctioners sugar c an b e used in pl ace of

r is powdere d or g anul ate d sugar. It a pure form

f a i o i o sug r w th n th ng adde d t o it . Mol asse s is a by -product in the manufacture of ar an d a o b a z e sug , c nn t e cryst lli d with ordina ry

e m thods . Can d y In gredien ts 3

Maple suga r is obt ain ed by b oiling down the sa o ain e a in a p bt d by t pp g m ple t ree s . Its de

! liciou s fl avor is du e to impuritie s th at are re p sent . M aple syrup can b e m a de by dissolv in a e ar in oi in a er g m pl sug b l g w t , or by usin g t he m aple sap b e fore it ha s b een sufficiently re duced to e o e b c m cryst alline . The amoun t p roduced in this country e ach ye a r is by n o mean s sufli cien t t o the e an supply d m d , an d consequen tly th ere a re an i a io m y im t t ns .

G a e a or r p sug r glucose, foun d in hon ey an d all

ee e ee an a sw t fruits, is l ss sw t th c ne sugar. It m ay sometimes b e seen on the outside of drie d r i as a e an d rai i is an f u ts such d t s s n s . It m u fact u red on a ar e a e ro orn a r an d i l g sc l f m c st ch , s for a e as o e in ke an d a rre of 1 1 0 00 an d s l gluc s gs b ls , 3 ,

6 0 o n . r or ar 5 p u ds each As co n syrup K o, wh ere it is o in e a r i c an b c mb d with sug r sy up , t e ob t ain ed in red lab el an d blue la b el tins of on e an d on e a n d two an d on e a o a a i h lf a h lf p unds c p c ty . Wh en used in c an die s it p revents crystalliz ation an d give s a smoother product .

a e e e i Milk sugar or l ctos is pr s nt in m lk, an d

is o i k wh en sep a ra ted from it s ld as m l sugar. It

d is o o in an is n ot sweet, an nly f und c dy when milk is used .

e o ee Fruit sugar or levulos is f und in sw t fruits . 4 Th e Can d y Cook B ook

It is sweeter th an cane sugar an d too expensive for ordin ary u se .

CHOCOLATE

e Chocolate is obt ained from cocoa b eans clean d , i e an d e ro . o a roast d , fin ly g und It c nt ns much

ri en in a o e ra e or fat o ei nou shm t , c nc nt t d f m, , pr t n ,

e re e an d c arb ohydrate b ing p sent, with very littl water. Chocolate used on the outside of c andies is

ar e a a calle d coatin g chocolate . L g c ndy m nu fact urers grin d an d blend cocoa be an s to get the p articular grade of chocol ate coatin g for which

m o S a r an d an i a are a e they a re fa us . ug v ll dd d, an d an y chocolate sold by n ame can b e relied

i a e in en - n . s for t o ake an d upo It s l p und c s, should cost n ot less th an twenty-five cents a

T er i poun d for a good qu ality . h e s upon t he market a sweet coatin g chocolate in on e sixth

n d a - o n ake in red ra er T a h lf p u d c s, w pp s . his

ro ro c an b e obtained f m g cers, an d is ve ry satis factory . Bitter or un sweetene d chocol ate has had noth in e t o it an d o b e g add d , sh uld use d in fudge s an d othe r candies in which chocolate is cooked

is for a e in with sugar. It s l qu a rter an d h alf

o ake i e o p und c s, div d d int small squares, each

6 The Can dy Cook B ook

Almonds an d English walnuts are the nuts

e ro n i i T e are o chi fly g w n th s country . her b th sweet an d bitter almonds ; t he l atter are used sp aringly t o give fl avor to almond confections .

o a are h ro an d J rd n almonds t e finest almonds g wn , a re f r e h r a e o s al out of t e shell, as are also othe sm ll r an d shorter varieties . Almond p aste m ay b e made at home of finely

o a o it is o e a i a o to gr und lm nds, but m r s t sf ct ry pu rch ase it ready for u se in on e an d five-pound p ackages .

B raz i are a e e - o e e i l nuts l rg thr e c rn r d nuts, w th

Th r a h ard shell an d a b rown skin . e latte should Usu ally b e removed b efore the nuts are used in c andy . Beechnuts an d butternuts are n ot often found

the a ke if o ai e m a in m r t, but bt n abl y b e used in

i f r rec pes th at call o walnuts or pe cans .

a e n are a e e - a e C sh w uts sm ll cr sc nt sh p d nuts, an d are a o i the e re o e usu lly s ld w th sh lls m v d . Chestnuts should b e of the la rge Sp anish

ri T e ar i i va ety . h y e r ch n starch , an d when

oi e in a re i i i b l d syrup a del c ous confect on . They “ m ay b e purch ased in b ottle s as m arrons in an i a or a -flavored v ll br ndy syrup, an d us e d for e e of a o o o o c nt rs f ncy b nb ns, ch c lates, or glacés . Can dy I n gredien ts 7

Cocoanut m ay b e purch ased desiccated in p ack “ “ ! “ a e or as e i g s, d s ccated long , short or “ a aroo in m c n bulk from wholesale confectioners . The ve ry long shre ds of cocoanut are desirable in

o e a i Fe - s m c nd es . r sh grated cocoanut should b e

e for o oa ake if o i us d c c nut c s bta n able .

o oa oil a a r C c nut is very h d fat, for s ale as

eoa an d e in e i - nu us d ch w ng candy .

Fi er a re o o the z e of a a e lb ts r und , ab ut si m rbl , T an d rich in fat . hey are usu ally purch ased in t he shell .

H kor are ike a a the ic y nuts l sm ll w lnuts , but

ea iffi t o re o e o e ro he m t is d cult m v wh l f m t shell,

although d elicious wh en obt ained . Peanuts a re grown in l arger an d l arger quan

i h n i e a e n d r i ri tities n t e U t d St t s, a fu n sh a nut

i en i e oo o i in ro tious an d nexp s v f d pr duct, r ch p

T e m a be o ai e raw or tein an d fat . h y y bt n d

Raw ea re o e or out of the e . a r ast d , in sh ll p nuts

desirable in so me recipes for peanut brittle . Pea nut butte r is m ade by putting roasted peanuts th rough the finest cutter of the meat

m a b e e a e at o e or grind er, an d y pr p r d h m , pur h ch ased in j ars or in bulk by t e pound .

r i a ri e -flavored Pecans are a p a t cul rly c sp, w ll

e are oake for five o in nut . If th y first s d h urs

a o e to a i ied cold wate r, an d then ll w d st nd unt l dr 8 The Can dy Cook B ook

ff n h o i e h be Ob o o t e uts d , t e nut meats can

i e T e m a e e ta n d whole . h y y b e purch a se d sh ll d ,

k . whole, or bro en Pine nuts an d pignolias grow on pine con es of

i . T e a o large p ne trees hey h ave an agreeabl fl v r, are rich in fat an d of considerable food value . They require n o other prep aration th an picking over.

i are a of a ee o o Pistach o nuts sm ll, bright gr n c l r,

The un wi th a purplish skin an d a h ard she ll .

e een oi e in a a e shelled nuts h av b b l d s lt w t r . They usu ally are n ot of such brilliant color as the n uts th at m ay be purch ase d already i e . T e are e e e n ot ea an d sh lled h y xp ns v but h vy, a few of the m add much to t he a ttra ctiven e ss of candies without adding m aterially to t he ex

T e i kee a o e pense . h y w ll p l ng tim in a covered glass !ar. Waln uts of t he English variety are obtainable B i almost everywh ere . e ng rich in fats th ey are an e ee i ri o oo an d i xc d ngly nut ti us f d , when used n c andies h elp t o overcome the cloyin g sweetness i h while incre as n g t e food v alue . Th ey m ay be

i in r h obta ned o out of t e shell . Black waln uts a re n ot as common as the En g lish va rietie s but most s atisfactory in all candies th at call for walnuts . Can dy I n gredien ts 9

DAIRY PRODUCTS

Mi k ea an d l , cr m , butter enter into the com

o i io of a p s t n m ny c andie s . Heavy cream makes a a a i kee o rich c ndy th t w ll p s ft for a long time, an d m a b e e ei er ee e y us d th sw t or sour . Wh n cream is n ot avail able milk an d butter m ay b e

i e or e a ora e i k subst tut d , v p t d m l m ay b e used .

B e o b e of t he i B e utt r sh uld b est qu al ty . utt r in e or e a oil is e e e i e an d m p nut l ss xp ns v , ay

o e e b e s m tim s substituted for butter .

E GGS

E for a o b e i e o ggs c ndy sh uld fresh . If wh t s nly are re ir a re o b k in i qu ed , c sh uld e t a en sep arat ng

a n o a i e of o k e i o t he i e as it th t p rt cl y l g ts nt wh t ,

Bo will p reven t it s being b eaten light an d stiff . wl

d er b e a o e e a an egg beat must bs lut ly cl n, dry,

Dri n d oo or i e i n ot ea e . e a c l, wh t s w ll b t up w ll d eggs or egg a lbumen are largely used in m anu factured candies . FRUITS

an d ie are e Fresh , canned , dr d fruits us d in

- d dd k an d a o e c andy m aking, an a bul fl v r, whil reducing t he sweetness .

i a o o Fresh fruits m ay b e dipped n fond nt, ch c

r ooke o to a k e . late, or glacé, o c d d wn thic j lly 10 Th e Can dy Cook B ook

are e Canned fruits , as apricots or pineapple, us ful

e re i are n ot o in a e a n d a wh n f sh fru ts bta bl , j ms ,

a for like raspberry, m ay b e mixed with fond nt

M a a i r ie are o e bonbon centers . r sch no ch e r s s m i e i i i a o an d t m s used , w th th e r syrup , to g ve fl v r

arie v ty t o fudge an d bonbons .

D i i d e r ed fruits, like rais ns , d ates, figs, an prun s,

o e i are cheap an d nutritious . C mbin d w th nuts or fond ant they m ay b e classed with c andies an d used as a de ss ert .

a ie r i s ri e ie C nd d f u ts such a ap cots , ch rr s,

ear in ea e a d m a b e re a e p s, p ppl , n plums y p p r d at o e or a in i r r h m , purch se d c ty groce y stores, o ’ o ea e in e i i T fr m d l rs conf ct oners suppl es . hey are a a e for i fo e v lu bl decorat on , r cent rs of choco a e an d o o l t s b nb ns , an d as an ingredient of fudges an d glacéd fruits .

n e i a is the ee e f a A g l c gr n st m o plant, used

i r i s o ch efly fo t c lor .

FLAVORINGS

Extract of vanilla p roperly m ade is the pure e e e of the a i a ea i o e in ss nc v n ll b n d ss lv d alcohol . M an y v an illa extracts are m ade from Tonka

ea or ro an i i r r b ns, f m v ll n p ep a ed synthetically in a l aboratory . Th ese are labeled vanilla com pounds . Can dy I n gredien ts 1 1

Extracts of lemon an d orange are m ade by dis o in a o s lving lc hol, oil obt ained from the yellow k of the r i s in f u t .

Ra e a spb rry, str wb erry, cherry, apple, pine a e a a - ppl , b n na, an d oth er famili ar fruit flavors constitute a class of fl avoring extracts simil ar in

a a e an d i i ch r ct r s m la rly m ade .

ar or o of o e on h e Att Ott r s , e of t e first perfum s an d e a the o e i f ll i h a e p rh ps m st xquis te o a , s t e b s of t rue rose extract . Ginger extract is m ade by steeping an d filtering ground ginger roots in alcoh ol .

il i ro i o er Almond o s p cured by press ng, p wd in an d r i i e a o a o in t he g, d y ng b tt r lm nds , ll w g

i i in it mixtu re to fe rment , an d then d st ll g by

o e a is the oil i o e in stea m . Alm nd xtr ct d ss lv d alcohol . Pistachio fl avor c an b etter be simulated in c andy by usin g on e p art a lmond extract an d two p arts vanill a ext ra ct th an by using pistachio extract . Pepp ermint oil is distilled from d ried pepper mint pl a nts . Oil of Wintergreen is m ade by distill ation from

Win e reen a is t he leaves of the t rg pl nt, which i found in New ! ork an d Penn sylvan a . Maple fl avor is a prep aration of roots an d h erbs 1 2 The Can dy Cook B ook

O 0 used to gi ve a m aple t aste to whi te or brown sugar c andies . All spice extracts are m a de either by dissolving an essenti al oil in alcohol or by percolating a ground b ark with alcohol .

COLORINGS

The v aried color of candies m ay b e due to t he oo a e ia of i e are a e or o a f d m t r ls wh ch th y m d , t sm ll a o of o orin er a m unts c l g m att dded to them . S atisfactory p astes m ay be obt ained in eight o o in a a a e i for e n r c l rs , sm ll gl ss j rs s ll ng fift e o

e -five e ea T e are in e e tw nty c nts ch . h y sp ct d an d e i e e t he n i e a e r g st r d by U t d St t s Gove rnment . Sm all amounts only are require d for t he d elic ate

a e a a re e ira e in first- a an ie sh d s th t d s bl cl ss c d s . The colorm ay b e ta ken on t he en d of a toothpick an d i e ire i h m x d d ctly w th t e c andy, or b e diluted

a f w o of a e e ore with e dr ps w t r b f being added .

GELATINE

Ge a e is o ai e the ea l tin bt n d by tr tment of skin, i a e an d o e o l g m nts, b n s f young calves with b oiling

i ! a er. s or a e in ee in re w t It f s l sh ts , sh ds, or h granul ated . T e l atter is most convenie nt to u se e , but sh et gelatine is considered b est for

Turkish pa ste .

1 B 4. Th e Can dy Cook ook

The t able on p age 1 5 gives the caloric value an d protein con tent of m any of the materials

o i i of e e c alled f r n c andy rec pes . A study th s

i o ai w ll S how th at c andy, especi ally when it c nt ns

i c i n fru t an d nuts, an supply both c alor es a d pro d i tein, an s th erefore to be reckoned as food . Large amoun ts of candy t aken in addition to

a ea m a e a i i i regul r m ls y l d to ncrease n body we ght,

Re o an d to serious digestive disturb ance . as n able a o m a e a ke t he a e o o e m unts y w ll t pl c f ther d sserts, o m a b e e to i r y us d furn sh energy in an e mergency, as on a long tramp .

RECIPES

For a i a o e a - s t sf ct ry r sults in c ndy making, as in o er ki of k i th nds coo ing w th tested recipes, accu ‘ a e ea e e a r i r t m sur m nts e necessary . W th h alf pint mea surin g cups divided into quarters an d

ir i ea oo a e oo an th ds, w th t sp ns, t bl sp ns , d a c ase k i he n re i in h n fe, t i g d ents t e following recipe s can b e o e er i o the use f put t g th w th ut o scales . Th e following t able can b e used to dete rmine how much of an y m ateri al nee ds to b e pur ch ased , or to ch ange cup measurements to pounds or ounces . Most of the recipes in this b ook are propor i k t on ed to m a e on e pound of c andy . Can dy In gred ien ts 1 5

HOW TO MEAS URE

To ea e a of a e a k m sur cup dry m t ri l li e sugar, fill the cup by puttin g in t he sugar With a scoop or a e oo i o e l rg sp n , unt l cup v rflows, an d level off

i a k w th nife . Tablesp oons an d teasp oons are

e an d e e e t he a e w Di fill d l v l d in s m ay . vide with knife lengthwise of spoon for a h alf-spoon ful ;

i e a e o i e for a div d h lv s cr ssw s qu rters , an d qu arters

ro i e for e c ssw s ighths . A cupful or spoonful of

i is all the or oo i liqu d cup sp n w ll hold . Less than a cupful of m aterial should b e measured t o the

r a p rope m rk upon the cup . Less th an on e eighth of a ea oo a e a few t sp n is c ll d grains .

Table of Measures ei ht , W g s, an d Food Val ues

3 level teaspoon s e q u a l 1 level tablespoon 1 6 level tab le sp oon s e q u a l 1 cup 8 leve l tab lespoon s e q u a l 5 cup 4 level tablespoon s e q u a l 1 cup 2 level tablesp oon s b utter equal 1 oun ce

MEASURE

b u er 2 c u s acked 1 lb . tt p p solidly 1 lb ran u a ed su ar 2 cu s . g l t g p o d e su r cu s 1 lb . p w red ga p ’ con fec ion ers su ar c u s 1 lb . t g 3 5 p m a e su ar 1 cu s 1 lb . pl g % p l b rown su ar 2 cu s 1 b . g 5 p 1 6 Th e Can dy Cook B ook

Table f M easures ei hts an d Food Values Con t o , W g , ( )

P ? ME ASURE GALORE “ 33 3

m o asses 1 cu s 1 lb . l } p e s ar e 1 lb . gg 9 l g choco a e 1 6 s uares 1 lb . l t q she ed a m on ds cu s 1 lb . ll l 3 p l she ed wa n u s c u s 1 b . ll l t 4 p she ed e an u s cu s 1 lb . ll p t p l she ed ecan s c u s 1 b . ll p 4 p a es 2 cu s 1 lb . d t p i 2 cu s acked lb . rais n s p , p solidly 1 5 63 l shredded cocoan u 8 c u s 26 1 b . t p 75 corn s ru I cu s 1 lb . y p i p l m arshma ows cu s 1 0 1 b . ll 4 p 3 4 1 lb m i k 2 cu s 1 . l p 3 4 hea crea m 2 cu s 1 2 1 lb . vy % p 7 4 1 lb o corn 2 cu s 1 826 . p p p l a m on d as e 1 cu s 1 b . l p t % p

E ! UIPMENT FOR HOME CANDY— MAKING

Many varieties of candy can b e m ad e with out an y other utensils th an are found in t he average

The o o in i i b e ffi i kitchen . f ll w g l st w ll su c ent for the prep aration of an y c a ndies found in this

k en a is to be a e o er i boo . Wh c ndy m d c mm c ally on a ar e ale a ie l g sc , m ny other p ces of equipment will b e found desirable . C an dy I n gredien ts 1 7

List of Uten sil s Desirab le in Can dy Makin g

Sauce a n 1 in a a e or H f- i p , p t, g t al p n t m easu rin g cups a lu m in u m divided in q u a rte rs S au ce an 1 u ar a a e or f- p , q t, g t Ha l pin t m easu rin g cu ps al u m in u m divided in thirds S au ce a n in a a e or Te s o p , 3 p t, g t a p o n s a lu m in u m Ta blespoon s Dou b e b oi er 1 u a r ood en s oon on han l l , q t W p , l g dle Cu ha f- in a a e Mi in s oon on ha n p , l p t, g t x g p , l g dle S co ch ke e iro n or co er Sha r kn ife 8 in ches on t ttl , pp p , l g Fr in an iron Shar kn ife in ches o y g p , p , 4 l n g Case kn ife 6 in ches on Ca n d herm om e er , l g y t t S a u a in c hes on m a air we e p t l , 5 l g S ll p t z ers ide s a u a 2 in ches a n d hook to b e a a c W p t l , % C y , tt hed wid e 6 in ches on t o t he wa , l g ll Two-tin ed fork Pl aster of Paris m olds ’ e b rush ru bb er set in co n fec ion ers fu n B utt r , T t n el for Wire b on b on dip p e rs d roppin g c an dies S m all rou n d c utters Steel b ars S m all fan cy cu tters S u g ar spin n er Tin grater Nut crac ker a e or crocker Food cho er B owls, ag t y pp Pu rée sie ve White t ab le oilcloth Wire strain er Wax p a per Ro llin g pin Rice p ap e r M a rb le sl ab or white agate Chocol ate dippin g p aper tra y Pa pe r c a ses Cake p an s Cheesecloth S cales Tim b a l iron s Wire Whisks Covered j a rs Egg b e aters Pastry b ag a n d tub es

Saucepans an d double boiler m ay b e of agate

Tin is n ot e ira e . ware or aluminum . d s bl An agate cup is useful for melting butter with which to gre a se p ans .

n or o e or o S o An iron frying p a , c pp r ir n c tch 1 8 Th e Can dy Cook B ook

for a e are ooke to a kettle, is best c ndi s th at c d very high temperature . A marble sl ab is most convenient for receiving hot c andies th at are later worked with a sp atula

i e a a e a ke o e until creamy . A wh t g t tr y, li th s

or a a e used by butchers for displaying meat, l rg

m i e . For r i o er platter, ay b e subst tut d tu n ng v an d scraping up t he c andy nothing is b etter th an

i e ee a a . oo e a wid e, flex bl st l sp tul A w d n butter

m a b e e n ot as o e ien p addle y us d , but it is c nv n t . Bonbon clippers m ay be purch ased or fashioned at home from a pie ce of Numbe r 1 4 wire . Th ey should be six inches long an d the open bowl of

r e of an dipper three qu a t rs inch across .

or ir n ee i Steel o b ars, sixt n nch es long an d three

e of an i a re a re o e qu art rs nch squ , c nv nient t o keep he a ro i off a a e The t c ndy f m runn ng m rbl sl ab . o e i e ee m a b e a e of a iz p n ng b tw n y m d n y s e, an d candy m ay thus be cooled on the marble Without the use of a p an . Sugar spinners a re m ade of a bundle of twenty

ar e ire t en i e co s w s , nch s long, fastene d together at on e en d with wire coile d round an d round to

ir ake a a e . a e e e i m h ndl A l rg w gg wh p , with the

ire at the en d a e the r o e w s cut , nsw rs pu p s perfectly .

Parafl'in or wax a er o e in iffe e p p c m s d r nt weights . The thinnest p aper is generally used for wrapping Can dy I n gred ien ts 1 9

a a e or for e e c r m ls, r c iving dipped c andies . Choc o a e a e i l t dipping p p r is st ff, with a high gloss on on e e n d sid , a is d esirable for receiving dipped

o o a e ch c l t s, although white t able oilcloth is equally

oo an d m a be e o e an d g d , y us d v r over again . Rice p aper is used for the top and bottom of

o a e an d m a b e e a n ug tin s, y ten with the c andy .

CANDY THE RM OMETER

For accurate an d uniform results in c andy ° aki a e r o e e r a e i e m ng, th m m t th t r g st rs up to 400

is i i a F. almost nd spens bl e . Much experie nce is n ecess ary to d etermine correctly the re quired condition by testing candy

are a e in cold wate r . With c ful us g , a therm om

a ete r should last for ye ars . It m y b e obt ain ed at h ardware an d kitch en furnishing stores for on e

dollar an d upwa rds .

CARE OF THE RMOMETER

The th ermometer should be placed in syrup

i i n is ea e o er to before the b o l ng poi t r ch d, in rd

it e e a avoid heating it t oo sudd en ly . If is n c ss ry to put it into c andy h eated b eyond the b oiling

o b e e for a few o e point, it sh uld h ld m m nts just

an d ab ove t he liquid th at it m ay b ecome wa rm ,

e r t hen lowered gradually into syrup . Wh n e 20 The Can dy Cook B ook

o a e e m ving th ermometer from c andy, pl c it imm an d diately in boiling water or very hot water, allow it to cool slowly . The following table give s tests for sugar syrup an d corresponding degree on the the rmometer .

Cry sta l sy rup Soft b all Medium b all ' Stifl b all Hard b all Light crack Mediu m crack

Hard crack Extra hard crack Caramel

22 The Can dy Cook B ook

a d add as ar as e e a smooth , n much sug is n c ss ry

a o i or o o to ma ke a stiff p aste . Add fl v r ng c l ring

a e i as desire d an d use as a fillin g for d t s , fru ts,

s e e for o o or o o a e . nuts , or a c nt rs b nb ns ch c l t s It m ay b e warmed (but n ot m ade hot) ove r

C er ie a e e o of hot water, an d nuts , h r s, gr p s, s cti ns

o e an d o a e e b e i e in it . rang , f nd nt c nt rs d pp d It

he hot a e e will h ave to be ke pt over t w t r, stirr d

d e for a few m o constantly, an frequ ntly put

n o e t he fire See i e o for me ts v r . d r cti ns dipping on p age 94 . Un cook ed Egg Fon dan t

White I egg te aspoon van illa ’ tablespoon cold water 2 cu ps con fection ers su gar

i a e r an d a ori in a o Put egg wh te, w t , fl v ng b wl,

i ar a d add an d beat until well blended . S ft sug n

a i irrin n i i e on e spoonful at t me, st g u t l well m x d ,

o i e a i a oo b efore each addition . C nt nu dd ng sp n

at a i e i i e is er iff e ake ful t m unt l m xtur v y st , th n t o on a oar an d k ea i t he a i ut b d , n d w th h nds unt l f e e oo . Use as st uflin or a e for p rf ctly sm th g d t s,

e or for e er for o o a e an d nut cr ams , c nt s ch c l t s bonb ons . Fond ant m ay b e colored by the addition of

i k een e o a e er or o e o o p n , gr , y ll w, l v nd , rang c l r

a e an d o er a or m a b e e i of p st , th fl v s y us d nstead i van lla . TE NS I S U S E !) I N M A K I NG C ND U L A ! .

D N E D NDI A V A R I E T! ( F U C O O K CA E S .

Un cook ed Can d ies 2 3

Almon d Creams

A m o l n ds Fon d an t Pl ain or colored gran u l ated sug ar

Blanch almonds (see p age an d place on e on e a i e of a a a ch s d sm ll b ll Of fond ant, or cover a o i o an a e lm nds w th f nd t , sh p like a very sm all e an d ro in ra a e gg, ll g nul t d sugar .

Ch erry Cream s I

Fon dan t Can died cherries

Take o a ooke or ook a f nd nt, c d unc ed , of n y o o or a or ro out on e ei i i k c l r fl v ! ll ghth nch th c , sh ape with round cutter on e an d on e h alf inche s

ia e er an d ro a ro e e a a in d m t , ll und ch rry, l ving i r a e in a er a e . sm all po t on expose d . Pl c p p c s s

an i a offee an d i a io o a ook ar V ll , c , p st ch f nd nt l p l l i h i ticu ar y well w th t e cherr es .

Ch erry Cream s II

a s a oo a ie e ie Select m ny firm , sm th , c nd d ch rr s

ea e ar in at the as are desired . Cut ch ch rry, st t g

e d i t o o r e io an d e ara e in o op n en , n f u s ct ns, s p t t

“ M ke a i o e at the o er en d an d pe t als . a t ny h l th , insert a st rip of an gelic a on e an d on e h alf in ches

e a a a of on an lon g for a ste m . Plac sm ll b ll f d t

n d a r a e on a oi or b etween the pet als , a r ng d ly, use on top of a box of b onb ons . 24 The Can dy Cook B ook

Ch erry Cream s III

Cut c andied cherries almost in two ; b etween the h alves of each ch erry pl a ce a flat b all of fon

an e o e e ro in oa e d t, pr ss t g th r gently, an d ll c rs granulated sugar .

Un cooked Cocoan ut Creams

3 tablespoon s hea vy crea m teaspoon violet essen ce or Laven d er color paste van ill a ’ 1 cu p con fe ction ers suga r 1 cu p shre dded cocoan ut

he e Color t heavy cr am a deep sh ade of lavender, add a o i an d o oa an d let a t en fl v r ng c c nut , st nd

i e . T e add i e a ea o e ho m nut s h n s ft d sug r, h t v r t

a e i o e e an d o o the ti of a w t r unt l s ft n d , dr p fr m p

rk on w x a er in o a he iz e of fo a p p , r ugh b lls t s a

ea e i firm . o or a chocolate crea m . L v unt l C l p ste

i e o er b e i m ay be om tt d , r oth colors m ay used n stead of lavender .

Cofl ee Cream s

4 tablespoon s water 2 t ablespoon s grou n d coffee ’ 1 % cu ps con fection ers su gar

a d offee in a Put water n c s aucep an , bring to t he o i oin oi two i e an d ai b il ng p t, b l m nut s , str n ffi i through double cheesecloth . Add su c ent con ’ r o iffe fection ers suga t st n , an d kn ea d until

Use for wa e an or smooth . lnut , p c , cherry creams,

er for o o a e or o as cent s ch c l t s b nbons, or roll out Un cook ed Can dies 2 5

on e o i k f urth inch th c , cut with a sm all round

er an d ro in r cutt , ll g anulated sugar.

Date Cream s

Dates Fon dan t Chop ped n uts

a a e an d re e Fo a W sh d t s mov stones . nd nt,

ei er ooke or ooke m Fa or th c d unc d , ay b e used . l v

a n d o o o an as e ir i c lin c l r f nd t d s ed , roll n small y

er in h e d s , put to t e d ates where t he stone was r

o e an d ro in ran a e ar. i e on a m v d , ll g ul t d sug P l

o on i or a k i a er in a an b ox b nb d sh , p c n l y s c dy

o e with waxed p aper b etween each l ayer. Ch pp d

m a b e i e i the o an or t he e e nuts y m x d w th f nd t , dg of t he fon d an t proj ecting from the d ate m ay b e i i d pped n chopped nuts .

Un cook ed Fudge

7 ou n ces sweet coatin g c hoco 2 eggs l ate 1 cu p En glish waln ut 1 ta blespoon b utter m eats ’ 1 cu p con fe ction e rs su gar 1 % t e aspoon s va n ill a

' r hot a e add e Melt chocol ate ove w t r, butt r,

f e ea en i i k an d e o sugar, yolks o ggs b t unt l th c l m n

i e of e ea en iff a colored , wh t s ggs b t st , w lnuts cut

in e e d a i a . S rea an in pieces , an v n ll p d butt r d p , T i an d wh en firm cut in squ ares . h s fudge is always soft an d creamy . 26 Th e Can dy Cook B ook

Gin ger Cream s

2 ta blesp oon s gin ger sy ru p 4 ta blespoon s c hopped p re ’ Con fe ction e rs su g ar serve d gin ger

Mix syrup from a !ar of p rese rved ginger with w f h in r an d add t o t ablespoons o t e choppe d g ge , ’ sifted confectione rs suga r until stiff enough to k n e a n i oo a e in a nead . K d u t l sm th , sh p sm ll

a d r i a e of r b lls , an d eco ate w th sm ll pi ces p eserved gin ger.

Lemon Creams

’ 2 ta blespoon s l em on j u ice Sifted con fection ers sugar Few drops le m on extract Ye llow co lor p aste

Mix e o i e an d e a an d add l m n ju c xtr ct, sugar i iff k slowly unt l st enough to nead , adding color

a ak i ea i h p ste to m e a del cate yellow . Kn d w th t e

a n i o o h nds u t l smo th , r ll on e fourth inch thick, an d out i a a o cut w th sm ll r und cutter .

M aple Nut Cream s

’ 4 tablespoon s m a ple sy ru p 1 cu p con fection ers sugar 6 tablespoon s c hopped n uts

a e r in a a Put m pl sy up sm ll bowl, add sifted ’ o e io e ar a a e oo c nf ct n rs sug t bl sp n at a time, stir i i o n d a in r ng unt l sm oth , a dd g sufficient sugar to iff i ke a . ea m a c ndy st Kn d unt l smooth . Sh ape

o i in small b alls, an d r ll n nut meats .

28 Th e Can dy Cook B ook

B he o a e e a e an d efore cutting t r ng , wip c r fully, grate the ye llow p art only from the skin ; then

cut t he oran ge in two an d extract the juice .

in an d e le a t en e Mix r d fruit juic , t st nd minut s ,

o k an d strain . Add slowly to t he egg y l , an d when well mixe d add sugar gradually until stiff

ea oo an d use enough to knea d . Kn d until sm th ,

n r or e e for d ate, ut , p une, ch rry cr ams, or for

centers of chocolates or bonbons .

Prun e Creams

Large pru n es Oran ge fon dan t or orange cream Oran ge j uice Gran u late d su gar

a e oak i o a i W sh prun s , s unt l plump in r nge ju ce

o o e e ea i o . D a re o t c v r, th n st m unt l s ft r in, m ve

r n e i o a o e in stones, fill p u s w th f nd nt r ll d to b alls a

e a r er a a r e o e o e the littl l g th n p un st n , cl s prunes,

in ra a e a an d roll g nul t d sug r .

Decorated Peppermin ts

White 1 egg 2 d rops oil Of peppermint ’ t ablesp oon cold water Con fection ers su gar

e of e o a er an d e r Put whit gg, c ld w t , p pp e mint in

a o e i i a b wl, b at unt l very l ght, n d add suga r a

a e oo a i e in e n t bl sp n at t me, b at g b twee each addi ’ o i i e is ff e o o ti n , unt l m xtur sti n ugh t hold its sh ape .

Re e e on e i of h s rv th rd t e mixture, an d add sugar Un cook ed Can dies 29 slowly to the rem ainder until it is stiff enough to

k ea . o k t h n d W r it with e h ands until smooth ,

on a oa o ou n put b rd , r ll t o e eighth inch thick, an d i a a D cut w th sm ll round cutter . ecorate

he e a i with t r m ining m xture, colored pink, blue,

a e e e o ee o l v nd r, y ll w, or gr n, f rced through p aper

ak o e - - tubes, m ing tiny r s s, forget me nots, violets, o r ee e a e an d e on i sw t p s, with st ms leav s each m nt, i a s d escrib e d n Ch apter ! V . Children will amuse themselves for hours m ak ing origin al d esigns with different colored frost

e e e th a e ings, an d will xhibit th ir r sults with e gre t st

a pride at the close of the h appy afternoon . H lf a doz en p a per cones m ay b e provided as d escribed

an d e i ffe e o o e o on p age 1 94, fill d w th di r nt c l r d fr st

o o a e are n ot at a a of ings . If c l r p st s h nd, bit

b e e on e o melted cho colate m ay us d in p rtion, t he yolk of an egg in anoth er ; a color t ablet

i a few of from a box of gelatine, d ssolved in drops

e e e to o o a water, will answ r v ry w ll c l r third portion . Potato Cocoanut Can dy

1 mediu m sized potato 2 cu ps shredded cocoan ut ’ 2 cu ps sifted con fection ers 1 teaspoon van ill a sugar Chocolate

an d Cook potato in boiling water until soft, force through a coarse sieve or a pot ato ricer . 30 The Can dy Cook B ook

To There should b e h alf a cup of pot ato . this

i a o ki to add sugar, cocoanut, an d van ll , w r ng

e on e k geth er until well mixed . Pr ss inch thic in a ea an an d ea to i a n to sm ll br d p , spr d p w th thi layer of melte d bitter chocolate or sweet choco

i a a e . a e . e o o a e n l t Wh n ch c l t is firm, cut sm ll squ r s This c an b e varie d by using nuts or fruits in stead of cocoan ut .

Un cook ed S trawb erry Cream s

’ 1 if c f 2?cup strawberries S ted on ectioners sugar teasp oon lemo n j uice

a an d a e rie k e W sh hull str wb r s, sprin l with ’ on e io er ar an d le an h alf a cup of c f ct n s sug , t st d

n a ru b r a fin i e h alf a hour . M sh , th ough e s ev ,

d on i e an d ir in a e oo a a ad lem ju c , st , tabl sp n t i en o ore o e ion e r a ake t me, ugh m c nf ct s sug r to m

Make n a mixture stifl e nough to sh ape . i to sm ll

d ro in ra a e ar r i b alls, an ll g nul t d sug , or oll out n

n e o r k i a a sheet o f u th inch thic , cut w th sm ll

er an d o a or i e round cutt , r ll in sug r, dip n melt d coating chocol ate .

O er r or ro a e -flavored ar of th f uit, syrup f m w ll !

i r r i m a b e e ea of a e e . f u t , y us d nst d str wb r i s

Waln ut Creams

Fon dan t En glish waln ut me ats Un cook ed Can dies 3 1

Use an y of t he re cipes for cooked or uncooked o a o o an d a or as e ire a e in f nd nt , c l r fl v d s d , sh p

a a i on e a e oon of o a for sm ll b lls , us ng t bl sp f nd nt e ach b all . Press h alf of a walnut meat firmly on e a i e a d ro i r ar ch s d , n ll edges n g anulated sug , either pl ain or colored .

i r or M aple, v an ll a, or coffee fl avor a e good , raspberry fl a vor an d pink color p aste m ay b e used . Pecan Cream s

r e a Follow recipe for Walnut C ea ms, using p c n nut meats in place of walnuts . CHAPTER III

ASSORTED CHOCOLATES

MORE th an a hund re d different chocol ates may b e found in the p rice lists of some manufacturers .

o all of e m a b e a e at o e Alm st th m y duplic t d h m , k i i i if c are is t a en to follow dire ct ons expl c tly . Regular coating chocolate must b e used for i i i . m a be e o o a e ee o d pp ng It y b tt r ch c l t , sw t ch c

a e k o o a e or a is k o as i te ol t , mil ch c l t , wh t n wn b t r

ee o o a e oa i an d o ai a e in sw t ch c l t c t ng, is bt n bl - i i ten pound cakes . Th ese w ll b e sold in p eces of ’ iz i i sm aller s e by dealers n confectioners suppl es . During the meltin g an d use of the chocolate the greatest c are must b e t aken th at the tempera

F ire ion i b e o n ar e ture is right . ull d ct s w ll f u d f th r

B o e on in this ch apter. ef re pr p aring the chocolate

e a e re t he centers must b m d ady .

Cen ters for Ch ocolates

Chocol ate creams m ay h ave centers th at are ha or o an d of an iffe en a o rd s ft, m y d r t fl v rs, colors, 32 Assorted Chocolates 3 3 F an d a e . o a i k sh p s nd nt e th er cooked or uncoo ed ,

a e e i e in m b e m d by r c p s Ch apters II an d III , ay Di used . rections for m akin g cen ters are found

on a e 2 . T p g 9 hey sh ould b e sm all, as the choc

oa in a ol ate c t g dds to th eir origin al siz e . Carame ls sh ould b e cut smaller th an wh en

e i o oa i as o n o a i e us d w th ut c t ng, sh uld fudge, ug t n s ,

a o a ie r i or r i a e . m arshm ll ws, c nd d f u ts , f u t p st s

b e e an d o i a e Nuts should sh lled , s met mes bl nch d ,

D a e an d o e e o a an d b e perfectly dry . r gé s th r d c r tions for t he tops of the candies sh ould b e ready

Se e a ki of e e m a for immediate u se . v r l nds c nt rs y

at on e i e a n d en i e on e b e ma de ready t m , th d pp d

o b ox can be oo e a fter an other. A p und s n fill d with assorte d chocol ates . The name of the cen te r give s the n ame to the chocolate ; thus a lmonds dipped in melted choco l ate are ca lled ch ocol ate almon ds ; almonds dippe d in fond ant an d then in chocol ate are chocolate cream almonds . The following suggestions for centers for as sorted chocolates m ay be extended almost indefinitely .

Alm on ds i e fon d an Al m on ds bl a n c hed an d dipped in wh t t in b a s or c u t in s ri s or cu bes Al m on d p aste sha p ed ll , t p ha es Apri cot p aste in cu b es or fan cy s p 34 Th e Can dy Cook B ook

Bra n u s she e zil t , ll d B r i n u s b rown skin re m o mi e d wi h choco a e az l t , ved, x t l t Op era fu dge Butterscotc h wafers B u rsco wafers wi h ean u s tte tch , t p t

en er crea m wi h a n d wi hou n u s an d a rious C t , t t t t , v ly colored a n d fl avo re d hec erb rrie s di ed in fon d an C k e , pp t Cherries ca n die d di ed in fon dan , , p p t Chocolate c ara m e ls Chocol ate fu dge with waln u ts Cocoa n u shredd ed t, Cocoan ut c ara m els Coffee b ean s fresh roas ed , ly t Coffee fon dan t

’ D es s uffed wi h sa ed ean u s or ean u b at , t t lt p t p t utter Dates stuffed with op era fon da n t

Fig caram els Fig cre a m s Fi b er s d ro ed hree o e her in a row or c o e r e l t , pp t t g t , , l v l af shape on an ored a n d co ore d as su es ed on a e 2 F d t, fl av l gg t p g 9 ,

n mi e wi h n u s can died frui s or a m . a d x d t t , t , ! Fru it cake

in r reser e d mi e d wi h o era fon d an bit of in er G ge , p v , x t p t, g g on t op of chocol ate r efrui e can died G ap t p e l,

Ma ple crea m M a pl e crea m with wal n uts Ma pl e c re a m with bl a n ched alm on d or waln ut on t op of each chocolate

36 Th e Can dy Cook B ook

Other suggestions m ay b e found in the follow n i g p ages . The centers should be kept in the room in which

ar to b e a m a be ei e too th ey e e us d , th t they y n th r

e a ffi ie of warm n or too cold . Wh n su c nt supply

e is re a the o o a m a e a e . cent rs dy, ch c l te y be pr p r d

To M elt Ch ocol ate

S ee e e ee en e or k oa i w t n d , unsw t d , mil c t ng choc olate should b e used (see p age an d it is n ot i wise to start w th less th an on e pound . More th an th at is d esirable even for a sm all amount of

a as it kee at the i i c ndy, ps r ght cons stency for

i i for a o e i e an d a d pp ng l ng r t m , th t which is n ot

at on e c an b e e e an d e o used c m lt d us d later . S me authoritie s say th at never le ss th an five pounds should b e melted at on e time . The room in which the dipping is t o be done should be free from ste a m an d of an even tem ° ° perat ure of about 65 to 75 F. On a hot or a rainy d a o o a e i i o n ot b e y , ch c l t d pp ng sh uld attempted at home .

in i B reak chocolate p eces , an d put into a double boiler or s aucep an over hot water . The two p ans

o o e a the ea m a n o sh uld fit cl s ly, th t st m y t escape . Set b oth p ans over the fire until water boils in

h e an . Re o e o fir t e low r p m v fr m e, an d stir until Assorted Chocolates 3 7

o o a e is e e e e o o ho ch c l t m lt d , th n r m ve dish fr m t

a er t o ice wa e r an d w t t , b eat chocol ate gently

i it ee a i e oo h unt l f ls l ttl c ler th an t e h and , or regis ° “ er e een 80 an d 8 F t s b tw 5 . on t he th ermometer .

T i i ake ro five to n i d h s w ll t f m twe ty m nutes , e pending on t he tempe rature of the room an d the

a o of o i m unt ch col ate used . At n o t me should ° te mperatu re of chocolate go ab ove 1 2 5 or below °

80 F.

To Dip Ch ocol ates

n a r of en r a r i Wh e l rge numb e s c te s e to b e d pped ,

o o a i o re on the melted ch c l te s p u d a m arble sl ab , an d t he b eating is don e with the h an d an d the

ri i dippin g with t he fingers . Much expe ence s necess ary to pro duce the markings seen on the

The a a e i ro a e er best chocol ate s . m t ur w ll p b bly pr f

- to u se a wire bonb on dipper or a two tined fork.

r ke a a air of eez e For sm all cente s , li nuts , sm ll p tw rs

is useful . Set the dish of chocol ate on the t able with

he e an d o o a e ce nters to b e dippe d on t l ft, ch c l t

n a er or i e a e oil dippin g p aper, p araffi p p , wh t t bl

is e to a e t he a er cloth on the right . It w ll h v p p

on sm all b oards or tin sh eets th at c andies m ay b e

ea sily moved . Drop a center in to melted chocolate ; with the

i o e e e dipper move it a round unt l c v r d , th n lift 3 8 Th e Can dy Cook B ook

o ra e off e fl o o o a e out, upside d wn , sc p sup r u us ch c l t

f he an an d a e o o on the on the edge o t p , pl c b nb n

M a ke a i e of o o a e p ape r right side up . l n ch c l t over the top of the b on b on wh en removin g the

Diffe en e i n on to o e i e i i dipper . r t d s g s p s m t m s nd

Be ee he i n c ate the kind of cen ter . tw n t d ppi g of every bonb on the chocol ate must be thoroughly beaten .

o a e o e e a e e k Ch col t s s m tim s h rd n v ry quic ly . On a wa rm d ay they must b e put in the refrigera tor a s oon a s oa e for ten i e or i a s c t d , m nut s unt l h rd . If the chocolate is neith er t oo warm n or too

o n d w e en ffi ie c ol a as b at su c ntly, an d chocol ates

e e oo e i k e o e i a e a w r c l d qu c ly n ugh , th y w ll h v gloss

h ki e ar an d ret ain t e m ar ngs perfectly . If th y e

a or eake e did n ot o i k gr y str d , th y co l qu c ly

e o . o e the o o a e s e n ugh If sp tt d , ch c l t wa n ot be at n

o o a e off an d i k enough . If ch c l t runs forms a th c

a e it was n ot oo e o . he ea bi of b s , c l n ugh If t l st t

ea or a er e in it the o a i be st m w t g ts , ch col te w ll come thick an d un fit for coating but m ay b e used

i it oe n ot re ai n for cook ng pu rposes . If d s m n thi e o for i in a a ie e of o oa e n ugh d pp g, sm ll p c c c butt r

h a er er e m b e m ay b e add ed, or t e w t und n ath ay

i e o o a e b ea e h eated sl ghtly, wh n ch c l t must e b t n

o o a e m a b e e in the i i i again . Ch c l t y l ft d sh n wh ch it was melted an d be ready for use at an y time. Assorted Chocolates 39

Decoratin g Chocolate s

o o a e are to b e e o a e If ch c l t s d c r t d , the nut,

ra e a ie r i or o e e d gé s, c nd d f u t, th r d coration must b e put in place as soon as t he b onbon is placed on

o a e m a b e t he p ap er . Choc l t s y rolled in cocoa n u o e oa e a on or t , ch pp d r st d lm ds, pistachio nuts immedi a tely after dippin g . Chopped nuts m ay b e stirred into t he me lted chocolate b efore the

cente rs are dippe d . Do n ot remove dipp ed chocolates from wax p a pe r or oilcloth until the bottom is glossy an d

chocolate is firm .

Keepin g Chocolates

Chocolate s should b e p acked in boxes between

f w of l ayers of wax p ap er a s soon as h ard . A e

t he chocolates m ay b e wra pped in gold or silver

o b e ke in a oo a e foil . They sh uld pt c l, dry pl c ,

an d should at n o time b e expose d to the rays of

T e o n ot b e a e the t he sun . h y sh uld pl c d in

i o o as vicinity of a rticles th a t g ve off strong d rs,

chocolate is very absorb en t .

S oli d Ch ocolate S h apes

Prep are coating chocolate as for dipping an d

b eat until cool en ough t o h old its sh ape . Put

into a cloth or p ape r p astry b ag with a sm all tin 40 Th e Can dy Cook B ook

o e F o o a e on r s tub e in the en d . orce ch c l t up

ho a i i ffi a e or a e c col te d pp ng p aper, p ara n p p r, t bl oi o i as r e i a or lcl th n sm all fancy sh apes, os s , sp r ls ,

d i e f the ie e ar a . b s , n leave unt l firm Som o p c s m ay be sprinkled with a very little coarse gran u a e ar i l t d sug , fl avored with pepperm nt, an d colored pink or green . Milk coating chocolate is p articularly good in this way Green Min t S ugar i cup sugar 2 d rops green color paste 1 drop oil of pe ppermin t

Put sugar in a small bowl, add a drop of oil of

e e i e i a oo o k he p pp rm nt, th n, us ng sp n , w r in t

een o o a e a i at a e i h gr c l r p st , t ny bit tim , unt l t e

e i i i k o o a desired sh ad s obta ned . P n c l r p ste an d oil of Wintergreen m ay be substituted for green il f i o or a e an d O o e e . O e o c l p st p pp rm nt th r col rs,

i or o a o m a be w th with ut fl v r, y substituted for either . Almon d Tulips

Fon dan t Bl an c hed alm on ds Alm on d extract Coatin g chocolate

r o a a o e a k Flavo f nd nt with lm nd xtr ct, an d m a e

i n d i o a a e a o e . Di nt b lls , sh ping th m h gh p int d p

in o o a e an d in melted coat g ch c l t , put three h alved

e blanched almonds on the sid s. Assorted Chocolates 4 1

B urn t Alm on d Chocolates I ‘ ove a o i oi i C r lm nds w th b l ng water, let st and t wo e o er i minut s, c v w th cold water, drain an d

e o e ro ki S . in an r m v b wn ns Put p , an d le ave in

o e ra e o e n i a o e m d t v n u t l g ld n brown . Cool an d

di e e oa i o o p in m lt d c t ng ch c late .

B urn t Almon d Chocolates [ I

cu p alm on ds a}; cu p fon dan t Coatin g chocol ate

e a re a o a s in re io e Pr p lm nds p v us r cipe . When

o e o in ie e m ix wi g ld n br wn , cut p c s, th fond an t, s a e in a let d r on wax a er an d di in h p b lls , y p p , p

melted coating chocolate .

Roast Alm on d Chocol ates

e o oa e a o m ix i Coars ly ch p r st d lm nds, w th melted

ke a i k a e an milk chocolate to m a th c p st , d drop with a spoon in small piece s on wax p aper .

Bittersweet Chocolate Cream s

Cen ter Cream II 1 pou n d sweet coatin g c hoco poun d bitter chocolate l ate 1 teaspoon van ill a

on a e 0 Make Center cream as given p g 9 , an d

o k of o o a e sh ape in sm all b alls . Put b th inds ch c l t

o er an d e are for in upper p art of double b il , pr p dipping as explained in the first p art of this 42 Th e Can dy Cook B ook

r e i in to di add ch apter . Just b efo e b g nn g p , Di e er on e van ill a an d b eat thoroughly . p c nt s

Use oa i a a i d e wax a er. t t me, an remov to p p c t ng as cold as possible in ord er to retain the gloss .

Ch ocolate B utterscotch Cream s

M ake Cream Butt erscotch B alls (see p age

o e an d leave mixture in the buttered p an . C v r

a ore i an i a an d with melted fond ant fl v d w th v ll ,

i i n d di e e when firm cut n sm all p eces, a p in m lt d coating chocolate .

Ch ocolate Coffe e B ean s

Coatin g chocol ate Fresh roa sted coffee bean s

M e h ein elt chocol at over ot water, b g careful th at n ot a d rop of water gets into the chocolate ;

Di re roa o then b eat I t un til cool . p f shly sted c ffee

ea in t he o o a e i out i a ork an d b ns ch c l t ; l ft w th f , drop on wax p ape r or m arble sl a b to h arden .

B a e a o or B raz i n filb er e n l nch d lm nds l uts , ts, p a uts,

e a or a m a b a e h . p c ns, w lnuts y e co t d in t e s ame way

Cocoan ut Ch ocolate Rufi s

poun d co atin g chocol ate I cu ps cocoan ut

Me o o a e o e hot a e an d ir all lt ch c l t v r w t r, st in the long strip cocoan ut it will coat an d hold .

ake o t ie e h iz e f a a l T u p c s t e s o m rble, an d ay on wax p aper to dry .

44 The Can dy Cook B ook

Nut Fritters

e S a Mix broken pecan nut meats, roast d p nish

r a e a o i e o p eanuts , or o st d lm nds, w th just n ugh

D o o cool chocolate to hold th em together . r p fr m tip of spoon in rough piles as large as a h alf dollar .

Chocolate M araschin o Ch erries

Maraschin o c herries Fon dan t Coatin g chocol ate

Drain as many cherries as are wa nted, an d dip l them in melted fond ant . When al are cove red,

a of dip into melte d coating chocolate . If drop

k ro the o o h syrup brea s th ugh ch c late, cover t e

i o The o spot w th melted choc late. f nd ant will i h Very soon liquefy n t e ce nter .

Chocolate Liquor Drops

2 cups sugar Few g rain s cream of tartar 1 cu p water 2 tablespoon s m araschin o cordial

° B oi a a e an d ea of ar a to 2 l sug r, w t r, cr m t t r 3 5 F.

a a i o o a an d oi Add m r sch n c rdi l, b l up once . Cool

for two i e . o o a m nut s P ur int st rch molds, cover wi a let a e - r th st rch , st nd tw nty fou hours, brush off ar an d di in e e o st ch , p m lt d c ating chocolate, or

iz crystall e . Chocolate M arron s

cup m arron s 1 cup fon dan t Coatin g chocolate Assorted Chocolates 45

Break m arrons (pre served chestnuts) in two or

ree e e an d di th pi c s, p in melted fond ant ; or crush

a o m ix i o m rr ns, w th f nd ant, an d sh ape in small

a . e di in e e b lls Wh n firm , p m lt d coating chocolate .

Chocolate M arshm fl lows I

a a o a o an d Cut m rshm ll ws cr ss, stuff with a pecan

ea or a ie e of nut m t p c Canton ginger. Press o e e an d di in e e o i t g th r p m lt d c at ng chocolate .

Chocolate M arshmall ows II

Marshm allows Melted coatin g chocolate Chopped bl an c hed almon ds

Mix almonds with twice the a mount of melted

d n e en i oo coating chocol ate, an whe b at unt l c l,

on e t a i e an d o on dip m arshmallows , a t m , dr p wax p ape r .

Chocolate-hipped Can died Oran ge Peel Prep are Can died Orange Peel (see p age dip e ach orange straw sepa rately in melted coat

a d la on wax a er to . ing chocolate, n y p p dry

- d Can died Gra efruit Pee Chocolate dippe . p l

Prep are Ca-n died Grapefruit Peel (see p age dip e ach grapefruit straw sep arately in

an d la on wax a e melted coating chocolate, y p p r to dry . 46 The Can dy Cook B ook

Chocolate Peanut B utter Creams

cu p fon da n t te aspoon va n illa 3 ta blespoon s pea n u t b utte r Fe w grain s sa lt Coatin g Chocol ate

Mix o a e er a an d a a f nd nt, p anut butt , s lt, v nill with a sp atul a on m arble slab or pl ate until

o o e e . S a e a a an d th r ughly bl nd d h p in sm ll b lls, i i d p n melte d coating chocol ate .

Ch ocolate Peppermi n ts I

Fon dan t Oil of pepp ermin t Coatin g choco late

Me o a o e hot a e a r lt f nd nt v r w t r, fl vo t o taste

i on e or o e ro of oil of e er i w th m r d ps p pp m nt, an d

ro ro ti of oo n a e a e d p f m p sp n o w x d p p r, or into starch imp re ssion s (see p age 9 3) t he siz e an d i s a e of e e r in . e d h p p pp m ts Wh n firm , p in melted coating cho col a te .

Chocolate Peppermin ts II

2 tabl espoon s hot t op m ilk te asp oon m elted b u tter ’ 2 cu ps con fe ction ers sug ar 3 drop s oil of pe pp erm in t

ix hot i k on e an d on e a i M m l , h lf cups s fted con ’ fection ers a er an d e er i sug r, butt , p pp m nt, add

o e a a s ee e to ake iff m r sug r n d d m st , an d th en k ea on a m ar e a or a oar for t en i e n d bl sl b b d m nut s,

r i an i r in o unt l c dy s c eamy texture . Sh ape with t he a i o a or ro out on a h nds nt b lls, ll b oard , an d Assorted Chocolates 47

i a ro er i cut w th sm ll und cutt , an d d p in melted oa c ting chocolate .

Pign olia Ch ocolates

c u p pign olia n u ts Few gra in s salt c u p fon d an t M elte d co atin g chocol ate 1 ta bl e sp oon a l m o n d p aste Cho pp e d pign olia n uts

a e a a i o ia n in Pl c h lf cup p gn l uts oven, an d ake n i a e i a e ro o fin e m ix b u t l d l c t b wn . Ch p , e en i on an a m on a e n d a v ly w th f d t , l d p st , a s lt,

a e in a a di in e sh p sm ll b lls , p m lte d coatin g ch oco a e an d ro at on e in roa e o e i l t , ll c un st d ch pp d p g nolia n uts . Other nuts m ay b e substituted for t he pignolia nuts . Three -in -On e Ch ocolates

Filb erts Ca n die d cherries Coatin g c hocol ate

Cover filb ert s with b oilin g water an d leave two

Drain o e r i o a er re o e minute s . , c v w th c ld w t , m v

Fa or o a i on a o e . skin s, an d dry t w l l v f nd nt w th h an d a e in a the iz e of t e n . van illa, sh p b lls s uts

Di r a e a c e rr e a a of fon p fi st nut , th n h y, th n b ll

in o o a e a e o e d ant in melte d coat g ch c l t , pl c cl s

w x a er an d oi i togeth er on oilcloth or a p p , j n w th a line of chocolate . 48 Th e Can dy Cook B ook

Ch ocolate Trufl es

Fon d an t or c e n te r crea m Milk chocolate Shre dded cocoan ut

Make ve ry sm all centers from an y of t he recipes di i for fond ant or cen ter cre am in Ch apter V, p n

e e i k o o a e e ro at o e in e e m lt d m l ch c l t , th n ll nc shr dd d

' l o oan o e fin . c c ut, ch pp d e

Ch ocolate Wa shin gton Pies

Fon da n t Coatin g chocolate Raspb erry or stra wb e rry !a m

Put a piece of firm fond ant on a m arble sl ab or

rea oar ro out on e o in i k b d b d , ll f urth ch th c , cover h a lf of it with stiff raspb e rry or strawbe rry !am ; on to a e remai i a er of o a a p pl c n ng l y f nd nt, n d cut

out i a ro n er. a w th sm ll u d cutt Le ve until dry,

n d di in e e o o a p m lt d ch c late .

The ri in m a b e a er t mm gs y g th ed up, an d worked together into little b a lls which m ay also be i e in o o a e or e e o d pp d ch c l t in m lt d f nd ant . D I I N G A S S O RT E D C H O C O TE PP LA S .

M E S I N I NT FO G A U R G I NG R E D E S R FU D E .

5 0 Th e Can dy Cook B ook

If the fudge is worked so long th at it is too

iff t o o oo in o a an re n it to a st g sm thly t p , tur

‘ a e a an d ar i e ho a er i s uc p n , w m sl ghtly ov r t w t , st r i o an n i i c n e a i o e out . r ng c nst tly, u t l t a b e s ly p ur d

F e S o b e re in i k a udg h uld th e fourths ch th c , n d

i o in a F e a e i o cut nt ch squ res . udg m d w th br wn

ar is o en a e a e i sug ft c lled p enuche . Wh n m d w th m aple sugar or syrup it is calle d m aple fudge or

a e re Di i i m pl c am . v n ty fudge is m ad e by pour i i ° n r o e to 2 8 F. on g sy up , b l d 3 , up b eaten egg whites .

a er i k on i k W t , m l , c d ensed m l diluted with an e a a o of a er in ea ea re qu l m unt w t , th cr m, h vy c am, an d ou r re a c an all b e e for aki s c m , us d m ng fudge . With wate r or skim milk it is d esirable to use

er i m a b e o i butt , but th s y m tted wh en cre am is

i r used . W th sou c ream a few grains of b aking o a m a b e s d y found ne cess ary . Corn syrup in cre as es t he smoothn ess of the

kin n r i a . of o or c ndy All ds uts, f u ts, c l p aste s, an d

a or a s e as the iffe e kin of fl v s, w ll d r nt ds sugar,

i m ake it possible to produce m an y va rieties of F i i e . O e a e s a a e i i fudg p r udg p rt cul rly d l c ous .

Ch ocolate Fudge I

1 t able spoon b utter i c u p top m ilk 2 cu ps su ga r 2 sq u are s c hocol ate 1 teaspoon v an ill a or i te a spoon cin n a m on Fud ges 5 1

Me er in a e a add ar i k lt butt s uc p n , sug , m l , an d

o o a e ir e n i ch c l t , st g ntly u t l chocolate is melted ,

en rin to oi i oin d th b g b l ng p t , an b oil without stir ° ring t o 2 3 8 F or until it will form a soft b all

en rie in Re o e an ro wh t d cold wat er. m v c dy f m

fire an d let an n i r e n i oo add , st d u d stu b d u t l c l, a i a or in n a on an d e a i a oo e v n ll c m , b t w th w d n spoon ; or po u r on m a rble sl ab an d work with a

T r a a i a e in to et ar . sp tul , unt l c ndy b g s g sug y u n i e ia e i o a ere an an d ark in mm d t ly nt butt d p , m

k The an o b e a o squ a re s with a n ife . p sh uld b ut

en in e a re so a the e i b e sev ch s squ , th t fudg w ll th ree fourths of an in ch thick when cut .

Chocolate Fu dge II

2 cu p s white su g ar 2 tea spoon s vin egar 1 cu p b ro wn su g a r 2 t a bl esp oon s b utter 2 sq u are s chocol ate 1 c u p m ilk teasp oon va n illa

in a e an ir i Put suga rs an d milk s uc p , st unt l

an d oi i o irri t o sugar is dissolve d , b l w th ut st ng ° 2 3 8 F or until c an dy forms a soft b all when ra e o o a e e t ried in cold wate r. Add g t d ch c l t , butt r,

o on ar e a or ar e an d vin e gar, an d p ur m bl sl b l g pl atte r th at h as b een wiped over with a d amp ch ees ecloth .

i a an d ork i a a a Wh en cool a dd van ll , w w th sp tul

e i o a e e an or until creamy . Pr ss nt butt r d p , 5 2 Th e Can dy Cook B ook

e sh ape on a marble slab , an d wh n firm cut in q ares. Cocoa Fudge

2 tablespoon s b utter }J c u p cocoa 2 cu ps su gar é cu p m ilk 1 t a blespoon corn sy ru p 1 teaspoon van ill a

i re ie e e an i a i o a e a Put ng d nts , xc pt v ll , nt s uc p n,

in t o oi i oin an d oi i o irrin br g b l ng p t , b l w th ut st g ° to 2 0 F. Or i a i or a o a 4 , unt l c ndy w ll f m s ft b ll

en rie in o er. Re o e r fir wh t d c ld wat m v f om e, ea i r e n i o en an d i l ve und stu b d u t l c ol , th beat st r

i a oo or o k i a a a i a w th sp n , w r w th sp tul , unt l c ndy

e in . i b g s to get sugary Add van lla, spread in a

a o e e an an d a rk in are . sh ll w butt r d p , m squ s

S our Cream Fudge

2 sq u ares chocol ate cu p sou r crea m 2 cu ps sugar 1 te aspoo n v an illa 3— te aspoon salt

Me the o o a e in a e a o e hot a e lt ch c l t s uc p n v r w t r,

r a d en e en e a d e add suga , n wh w ll bl d d d sour cr am

on t he fire rin to oi i oi slowly . Put , b g b l ng p nt, ° i i ir i 2 F an d o o n to 8 . or n i a b l w th ut st r g 3 , u t l soft b all is forme d when a little can dy is tried in

o er. o r o a ar e a c ld wat P u up n m bl sl b or platter, slightly moisten e d by h aving b een wiped over

i a ie e of a ee e o an d w th p c d mp ch s cl th , leave u m i i e i oo . a a an d sturb d unt l c l Add v n ll d s alt, work Fudges 5 3 with sp atul a or wooden butter p addle until

i re is i k an d rea e m xtu th c c my, th n k n e ad with the a n i h nds u t l smooth . Roll out on e fourth of

an i i k an d out i a an nch th c , cut w th sm ll f cy cutt ers .

This fudge m ay b e me lted by stirring in a s auce

an er hot wa p Ov ter. When poured on a loa f of c ake

it a ke a e i io ro i m s d l c us f st ng . S atisfactory results

° m a a o b e o ain e oi i i y ls bt d by b l ng to 2 30 F. nstead ° of 2 3 8 F. Ch ocolate Acorn s

White gra pe s Chocol ate Fu dge Cho pped n uts

Re o e ra e ro n e a i m v g p s f m bu ch , l v ng stems as

on as o i e an d i Me l g p ss bl , w p e carefully . lt choco

a e e o er hot a e r an d in it di ra e l t fudg v w t p g p s ,

on e at a i e o in e t he S e so a t m , h ld g th m by t m th t

a o on e ir is O er i oa i b ut th d coated . v th s c t ng

ri k e i sp n l finely choppe d an d sifted walnuts . Cl p h i er e n a e a e . off most of t e grape ste m . S v p p r c s s

Ch ocolate B raz il Nut Fu dge

Choc ol ate Fu dge I 1 cu p B ra zil n uts shelled

Cut on e cup of Braz il n ut meats in rather l arge

M ke o o a e F e an d e o e piece s . a Ch c l t udg just b f r

i i in t he an ir in t he B az i . turn ng t to p , st r l nuts

Ch ocolate M arshm all ow Fudge

Chocol ate Fu dge I 1 2 m arshm allows 54 Th e Can dy Cook B ook

a i i Make o o a e Cut m arshm llows n p eces . Ch c l t

F e an d i he udg , just b efore turning it nto t pan , o in h ie e of i f ld t e p c s m arshmallow, or place p eces of m arshm allow evenly over the surface of the

e e an an d ou r o o a e e o e butt r d p , . p ch c l t fudg v r them .

Chocol ate Waln ut Fudge I

Chocol ate Fu dge 1 cu p waln ut m eats

Cut on e cup of walnut me ats in rath er l arge

Mak F e e . e o o a e e an d pi c s Ch c l t udg , just before

i in o the an i in the a turn ng it t p , st r w lnut meats .

Ch ocolate Waln ut Fu dge II

2 cu s su ar 2 s ua res c oco p g q h l ate, grated ! cu p rich milk 2 ta blespoon s b utter cu p wal n uts

ar an d i k in a e a i Put sug m l s uc p n , st r until sugar ° is o ve an d oi i o i rin t o 2 diss l d , b l w th ut st r g 3 8 F. , or until can dy forms a soft b all wh en t rie d in cold

a e . ra e o o a e an d w t r Add g t d ch c l t butter, an d pour on m arble sl ab or large pl att er th at has

een i e o e i a a b w p d v r w th d mp cheesecloth .

e oo a dd ea an d Wh n c l , nut m ts, work with a

a a sp tul until creamy . Press into a buttered

an or a e n p , sh p o a m arble slab , an d when firm cut In a squ res . Fud ges 5 5

Con den sed Milk Fudge

2 cu ps sugar 2 sq u ares un sweeten ed choc cu p wate r ol ate cu p con de n se d milk 1 te aspoon v an ill a 2 ta bl esp oon s b utt e r

a a er i k an d i Put sug r, w t , m l , chocolate n s auce H an . ea ra a t o t he i in in an d p t g du lly bo l g po t , let b oil until mixtu re will form a soft b all wh en i i w e n o a er. R d tr d c ld t emove from ran ge , ad

er o r on a r e a an d ork a s o e butt , p u up m bl sl b , w th r

in i e a a a en i r is o . fudg s , dd g v n ll wh m xtu e co l

Cream Nut B alls

1 s u re s c 2 ; q a hocol ate 1 teaspoon van ill a 3 c u p s su g ar te aspoon sa lt 1 cu p so u r c re a m Cho pped n u t meats

a e in a e a an d e o er Put chocol t s uc p n, m lt v hot

ar an d so r re a a e water . Add sug u c m lt rn ately to

ir on ran e r t i i ch ocolate, put d ectly g , b ing o b o l ng ° in an d oi i o irri to 2 0 F or po t , b l w th ut st ng 3 until a very soft b all is formed when candy is t ried in cold wat er.

i i e ar e a ar Po ur upon sl ghtly O l d m bl sl b , l ge

r or i e a a e ra ea e r e pl atte , wh t g t t y, l v undistu b d

k i a a n i ea en or . until cool, th w w th sp tul u t l cr my

i n d a kn e a i the a n i Add v an lla a s lt, d w th h nds u t l

a e in a a or an o c an dy is smooth , sh p sm ll b lls y ther

d r o e ea . desired sh ape, an oll in ch pp d nut m ts 56 Th e Can dy Cook B ook

Plum Puddin g Can dy

2 sq uares chocol ate 1 teaspoon van ill a 3 cups sugar ! cu p gl acé cherries 1 cu p sou r cre a m cu p Su lta n a raisin s Few grain s cin n am on 1 cu p c hopped n ut meats

a d e o e hot Put ch ocolate in s aucep an , n m lt v r

a n d m ix e e add o water, add sug r a w ll, th n s ur

ir it in are . cre am gradu ally, st ring c fully Put

e on ra e in to oi i o an d oi s auc p an ng , br g b l ng p int b l ° i it o a i i ri to 2 0 F. or w thout st r ng 3 , unt l f rms

o very soft b all wh en tried in cold water . P ur out on slightly d ampen ed m a rble slab or large k a er an d ea e i r e n oo . o pl tt , l v und stu b d u til c l W r with a b roa d sp atula until c andy gets stiff . Put in a o set o o e i of oi i ater b wl , b wl v r d sh b l ng w until

o e add i a o a i a e e c andy s ft ns, c nn m n , v n ll , ch rri s

i ie e ai i an d o e n ut ea cut n p c s, r s ns, ch pp d m ts ; mix we ll an d pour into an oile d brick mold or

L a e era a to e te dee p p an . et st nd s v l d ys rip n,

ro n d in . move f m mold , a cut slices

S ultan a Fudge

2 tablespoon s b utter 2 sq u ares chocol ate 2 cu ps sugar 2 t a blespoon s S u ltan a raisin s c u p m ol asses cu p n u t m e ats 5. cu p milk 1 t e a spoon van ill a

M in a e add ar o a e elt butter s uc p an, sug , m l ss s,

i k an ea e an d i m l , d chocolate, h t g ntly, st r until

5 8 Th e Can dy Cook B ook

k i ea E i a an d m ar n squares . P nuts, ngl sh w lnuts, or pecan nuts m ay b e used .

Cocoanut Fu dge

1 tablespoon butter 2 cup m ilk 2 cups su ga r cu p shredde d cocoan ut teaspoon van ill a

Me er in a e a a dd a an d k lt butt s uc p n, sug r mil ,

to oi in oi an d oi i o irrin bring b l g p nt, b l w th ut st g ° to 2 3 8 F or until candy will form a soft b all

Re o e ro fire e rie in o a er. wh n t d c ld w t m v f m , e n i r e i oo en ea an d i l ave u d stu b d unt l c l, th b t st r

i oo or ork i n i w th a sp n , w w th a sp atula, u t l candy i e o r . o o an b gins t get suga y Add c c anut d van lla,

e a in a a o e e an an d a k in spr d sh ll w butt r d p , m r squ ares . Cocoan ut Cream B ars

Make o oan F e e e re e C c ut udg by pr c ding cip ,

i two-i ri di on e en d in e cut n nch st ps , p m lted coat

o a e an d la on wax a r or i ing Choc l t , y p pe t able o l cloth until chocolate is firm .

Cofi ee Fu dge

3 tab lespoon s b utter 1 cu p stron g coffee 2 cu ps b rown su gar 1 cu p n ut m e ats

Me er in a e a add a an d offee lt butt s uc p n , sug r c , s i i o e rin t o oi i oi tir unt l d ss lv d , b g b l ng p nt, an d °

i i o ir i t o 2 0 F. or bo l w th ut st r ng 4 , until candy Fud ges 59 will form a soft b all wh en a little is tried in cold w a e r. Re o e ro fire t m v f m , leave undisturb ed

n i oo en ea an d i a or u t l c l, th b t st r with spoon ,

o k a a a n i a i w r with sp tul , u t l c ndy b eg ns to get

a . oken in i e r i sug ry Add nuts br p ec s, sp ead n a

a lo ere an an d rk sh l w butt d p , m a in squares .

Cofi ee Cocoan ut Fudge

4 ta blespoon s dry coffee is cu p sou r cre am }1 cu p water é cu p shre dde d cocoan ut 2 cu ps sugar te aspoon va n illa Few grain s sod a

offee an d a er in a e a i o Put c w t s uc p n , br ng t t he

oi in oi en S rai ro o b l g p nt , th t n th ugh d uble ch eese ff o . To he rai e o ee add ar re cl th t st n d c sug , c am,

n in t o oi i oi an d oi i o a d sod a, br g b l ng p nt , b l w th ut ° i i rri t o 2 8 F. or a or a sti ng 3 , unt l c ndy w ll f m R soft b all wh en trie d in cold water . emove from

n i r e n i oo en ea an d fire, leave u d stu b d u t l c l, th b t

oo or ork i a a a it stir with a sp n , w w th sp tul , until

ir in re e o oa b egins t o get sugary . St sh dd d c c nut

rea in a a o e e an a n d van illa, sp d sh ll w butt r d p ,

an d mark in squ a re s .

Fruit Fudge

3 tablespoon s b utter 1 ta blespoon corn sy ru p

' 1 cu p suga r cu p milk 1 cu p b rown sugar 1 te aspoon van ill a 1 cu p ston ed d ates 60 Th e Can dy Cook B ook

M h e in a he a elt t e butt r s ucepan . Add t sug rs,

o d i k an d o o nt c rn syrup , an m l , stir until b iling p i i ° B o rr o 2 8 F. hr is reach ed . o l with ut sti ing t 3 , until a soft b all is formed wh en tried in cold

n a ar water . Pour o m ble slab , l arge platter, or

n ea e n i . agate tray, a d l v u t l cool With a b iload spatula scrape an d turn the fudge until it b e to

the a e an get firm . Add d t s

k ea i e the a in by n ding m xtur with h nds . S pe

oo flat ake a n i in sm th , c , h lf a nch thick, an d cat in i a e . Ra squ r s is ns, figs, or cocoanut m ay b e used instead of d ates . Gin ger Fudge i tablespoon b utter 2 cu ps sugar 3 cu p milk cu p Can ton gin ger

Me satice an add lt butter in p , sugar an d milk,

i oi bring to b oil ng p nt, an d b oil without stirring ° 2 8 F or i an o to 3 . , unt l c dy will f rm a soft b all R e e o a er. e o e wh n tri d in c ld w t m v from fire, ea e e i oo e l v undisturb d unt l c l, th n beat an d stir w o k a ith a spoon, or w r with spatula, until candy i e to et a . b gins g sug ry Add g nger, spread in a

a o e an an d a k sh ll w butter d p , m r in squares .

M arshmallow Fu dge I

Use an e for e an d y r cipe fudg , just before it be

o a the i r - c mes firm , put h lf m xtu e in a qu arter inch a e e e an or e ee a l y r in butt r d p b tw n c ndy b ars . Fudges 61

Lay on it a sheet of m arshm allow cut the s ame

z e o e e a in si , c v r with r m in g fudge, an d leave until

- - . ee ar e firm Cut in thr qu t r inch squ ares . If a e o e too iff t o c ndy b c m s st make smooth layers ,

in a e a i o er hot put s uc p n, st r v water until softened, an d use as e e dir ct d ab ove .

M arshm allow Fudge II

To an e e for y r cip fudge, a dd three t ablespoons

ar m a o ea ea m sh ll w cr m , b t well, an d pour into

e e an or e een iro i butt r d p b tw n b ars . Th s fudge

a a oo an d i in e is lw ys sm th l ght t xture .

M aple M arshm all ow Fudge

1 ta blesp oon b utter c up m a ple sy ru p 1 cu p su g ar cu p cream Sheet m arshm a llow

Me e a e an add a lt butt r in s uc p , sug r, syrup, an d

ea i ar is i o e in t o oi i cr m, st r until sug d ss lv d , br g b l ng i i ° o an d o o to 2 8 F. p int, b il with ut st rr ng 3 , or un til mixture forms a soft b all wh en trie d in cold

fir r. R o e let S a n i wate emove fr m , t nd u d sturb ed

i oo e ea wi a oo e oon unt l c l, th n b t th w d n sp , or pour ou t on a m arble sl ab or agate tray an d work

i a an e to e w th a sp atul , until c dy b gins g t firm .

Re rn e a an d i o e hot a er n i tu to s auc p n , st r v r w t u t l

T a the e i me lte d but n ot hot . urn h lf mixtur n a qu arter-inch layer in buttered pan or between 62 Th e Can dy Cook B ook

La on it a ee of a a o candy b ars . y sh t m rshm ll w,

ain in . cover with rem g fudge, an d leave until firm

- r e — in Cut in three qu a t r ch squares .

M aple Ch ocol ate Fu dge

1 tablespoon b utter }1 cu p cre am 1 cu p sugar 2 sq u are s un sweeten ed choc cup m aple sy ru p ol ate te aspoon van illa

e in a e a a dd Melt butt r s uc p n, sugar, syrup,

o o a e . ir en cream, an d ch c l t St g tly until chocolate

e r o oi n is melted, th n b ing t b li g point, an d b oil °

rin t o 2 8 F. or Without stir g 3 , until it Will form

e i R a soft b all wh n tr ed in cold water . emove

fire an d let a c andy from , st nd undisturb ed until

a an d ea a cool . Add vanill , b t with wooden spoon, or pour out on m arble slab or agate tray an d

k a a i e wor with a sp tul , unt l c andy b gins to get

T e ia e i o a firm . urn imm d t ly nt buttered p an , or

ea e ee an a r an d a k spr d b tw n c dy b s , m r in squ ares

i m a b e with a knife . Th s y finished as m aple

a a o e or on e m rshm ll w fudg , cup chopped nuts m ay be adde d if de sire d .

M apl e Nut Fu dge

1 tablespoon b utter 31 c u p cre a m 1 cu p sugar 1 c u p chopp ed waln uts or i» cup m aple sy ru p p eca n s te aspoon salt Fudges 63

Me e a e dd d lt butt r in s uc p an , a sugar, syrup , an

ea ir i a r is i e rin t o oi cr m, st unt l sug d ssolv d , b g b l ° in oi an d i i i i 2 8 F. or g p nt , b o l w th o ut st rr ng to 3 , until mixtu re forms a soft b all when tried in cold

a e . Re o e a r fire an d let a w t r m v c ndy f om , st nd d i r n i . an d a an und stu b e d u t l cool Add nuts s lt ,

e a i oo e oo o r o r out on ar e b t w th w d n sp n, p u m bl

a an d ork a a n i a e in sl b w with sp tul , u t l c ndy b g s

T rn i e ia e i o a e e t o get firm . u mm d t ly nt butt r d

n r re n a r an d a rk in p a , o sp ad b etween c a dy b s m squ a res . Pral in es

M k re i for M a e F e o i a e c pe pl Nut udg , mitt ng i n . en i re e o e firm n a e uts Wh m xtu b c m s , put s uc

n S ir o e r hot a er n i o e e a dd n p a , t v w t u t l s ft n d , uts, i i r ra e an e in e n a r e e e . p efe bly p c s , l av g th m l g p c s Drop from sp oon on buttere d m a rble sl ab or tin sheet in rounds th ree in ch es in dia meter .

M aple Cream

2 cu ps m a ple sugar 2 c u p crea m or milk

r i i e in a e a dd B re ak suga n p ec s, put s uc p n, a ° m r i k an d oi i o S irrin t o 2 8 c rea o m l , b l w th ut t g 3

i i or a o a e ie F. or n an , u t l c dy w ll f m s ft b ll wh n tr d

Re o e rom fire an d e a e um in cold wate r. m v f , l v

T e ir a n d ea i distu rb ed un til cool . h n st b t w th a

k i a a a n i a e i spoon , or wor w th sp tul , u t l c ndy b g ns 64 Th e Can dy Cook B ook

d r . T rn i e an an to get suga y u nto a butter d p ,

ark i r or in i i i al m n squ a es, put to very sm all nd v du

in . r m k i e a e t s Maple c eam ay b e p ac ed n j lly gl ss s,

o e e i araffi a e an d a tin o er an d c v r d w th p n p p r c v ,

ke for ro i ake or e a s o a is e . pt f st ng c , us d f nd nt us d On e cup crea m m ay b e used instead of three

o i f urths cup if a richer candy s wanted .

Wal nut M apl e Cream

To recip e for Maple Cream add th ree fourths

a n in ie e en cup w l uts cut p c s, wh c andy b egins to get suga ry . Pecan M aple Cream

Fo o i e io for akin Ma e e ll w d r ct ns m g pl Cr am, a ddin g on e cup of pec an n ut m eats cut in small

ie e en c a e in t o et r p c s wh ndy b g s g suga y .

Hi kor or e m a be c y nuts butt rnuts y used .

Oran ge Fudge

2 ta blespoon s b utter Grated rin d on e oran ge 2 cu p s su gar 4 te aspoon s ora n ge j u ice cu p milk cu p can died oran ge peel

Me er in a e a add ar i k lt butt s uc p n, sug , m l , grated oran e rin an d rain e oran e i e m ix g d , st d g ju c , well,

rin t o oi in oin an d oi Wi b g b l g p t , b l thout stirring ° i 2 8 F. or i it or to 3 , unt l w ll f m a soft b all wh en

’ R ie in o a e . e o e o fire tr d c ld w t r m v fr m , leave un

66 Th e Can dy Cook B ook

e ea add ai an d a i a to get firm . Wh n cr my r sins v n ll , an d i a r i the spread evenly n butte ed p an , us ng h ands . Raspb erry Fudge

2 cu ps sug ar cu p raspb erry !a m 1 cu p water te aspoon raspb erry extract 5 teaspoon cre a m of ta rtar Few d rops red color p aste

ar a e an d ea of a a e Put sug , w t r, cr m t rt r in s auc o

n i r i i o e an d bOIl to 2 F. p a , st unt l d ss lv d , 45 , or until it forms a firm b all when t ried in cold water .

r ou on a e e a ra or a Pou t d mp n d sl b , t y, pl tter ; when

err am e ra n d a i r cool add raspb y ! , xt ct , a l ttle ed

ork n i rea a e an d color p aste . W u t l c my, sh p , cut in squ ares . Van ill a Fudge

’ 2 % cu ps con fection ers su g ar c u p m ilk 4 ta blespoon s b utter 1 te aspoon van ill a

r in e a a dd a an d i k Melt butte s auc p n, sug r m l ,

n i i o e rin t o oi in oi an d stir u t l d ss lv d , b g b l g p nt, ° let b oil to 2 3 8 F or until a soft b all is formed

Re o r when c andy is t ried in cold wate r . m ve f om

fi l a n i oo e a dd an i a an d re, et st nd u t l c l, th n v ll ,

i . T r i o a e e an an d b eat un t l cre amy u n nt butt r d p , cut in squ are s . Nut Fudge

To Van illa Fudge add on e cup choppe d En glish

e o e ea i the i e walnut meats just b f r b t ng m xtur . Fudges 67

Vanilla Opera Fudge

2 cu p s su ga r teaspoon crea m of tartar 1 c u p he avy crea m te aspoon v an ill a

a an d ea in a e n ir Put sug r cr m s uc p a , st until it

oi add re a of a a r an d i b ls, c m t rt , b o l, stirring ca re ° t r n in 2 o e e r to 8 F. or i fully p v t bu n g, 3 , unt l

a or a o a n ri c ndy f ms s ft b ll whe t e d in cold water.

Mo e e o e er o n v th rm m t fte , th at c andy m ay n ot

rn er e a . o r on ar e a a bu und n th P u m bl sl b , gate

ra or ar e a er i h s een i t y, l g pl tt wh ch a b sl ghtly

oi e e i a a o an d e a e n i m st n d w th d mp cl th , l v u t l i cold . W th b road sp atul a or butter p addle work

k n d r i i t he c andy b ac a fo th unt l t b e comes cre amy .

m a ake o e i e it i re It y t s m t m , but w ll su ly ch ange

if i w s i h ri at last t a b o led to t e ght temperatu re .

o e i a a o for a an o r n C v r w th d mp cl th h lf h u , th e

d V n i rkin i i i ad a a o t n e t he an . ll , w g w ll w th h ds Press into a sm all sh allow b ox lined with wax l i a er et a to a en e n a e . p p , st nd h rd , th n cut squ r s

Ot e a or m a b e e in ea of a i h r fl v s y us d st d v n lla, an d the candy b e tin t ed with color p aste to cor

So e e t he e i i e in o re spond . m tim s fudg is d v d d t

e ra o o e a a o e an d o o e dif sev l p rti ns , ch fl v r d c l r d

f l d re e n o a box i eren t y , an p ss d i t in th n layers ,

Or then cut in squ ares when h ard . each portion m ay b e p acked sep arately t o give more variety when a rranged on a b onb on dish . 68 The Can dy Cook B ook

Assorted Opera Fudges

Variations of Op era Fudge m ay b e secured by omitting vanilla an d adding on e of the following !

Cho ed mon ds wi h a mon d e ra pp al t l xt ct . ho ed c an died in ea e wi h in ea e e rac C pp p ppl t p ppl xt t . n died u m s cu in eces w h emon c Ca pl t pi it l extra t .

Chopped can died gin ger. ho ed w n u s or ecan s wi h m e ed choco e C pp al t p t lt lat .

O a a o a re the o o i ther v ri ti ns in f ll wing rec pes .

Rain b ow B ar

e are re i e for a i a O era F e o i Pr p c p V n ll p udg , m tting

an i a an d i i e in o five or io . Fa o on v ll , d v d t p t ns l v r e

r i i io e o or i io po t on w th v l t, c l w th v let color p aste, an d r in o a b ox in e wi w x p ess t l d th a p aper, m akin g f h i k a i a er. On to o t e o e a e i th n l y p v l t , m a th n layer of fudge colored green an d fl avored with ora o r r a on h nge fl we wat e . Pl ce t e green a thin l ayer colored yellow an d fl avored with lemon ; on t he yellow a thin l ayer colored oran ge an d fl avored with oran ge ; an d on t he o range the l ast

or ion o ore r d an d a or i p t c l d e fl v ed w th raspb erry .

e firm in n arro ar . Wh n , cut w b s

M araschin o Opera Fudge

2 c u p s su gar 1 ta blespoon m araschin o 1 c u p he avy cre a m cordial }J teaspoon cre am of tartar }4 cu p can died cherries cu p Citron Fudges 69

a an d ea a Put sug r cr m in s ucep an, stir until it

oi a dd ea of a ar a d b ls , cr m t rt n b oil, stirring care ° to re en n to 2 8 F. i fully p v t burni g, 3 , or unt l it

or a o a e rie in o f ms s ft b ll wh n t d c ld water . Move

e r o e e o e th m m t r ft n , th at candy m ay n ot burn

n er ea . o r on a ar e u d n th P u m bl slab , agate tray, or l arge pl atter which has b een S lightly moistened

i a a o an d a i i w th d mp cl th , le ve unt l cold . W th b road sp atula or butte r p addle work the c andy

' a k an d or it e i to et a d b c f th until b g ns g sug ry, ad

errie an d Ci o a ie e an d r ch s tr n cut in sm ll p c s, m a a

i on n e o k i i sch n o or oth er fl avor. C ti u w r ing unt l t

or a ar a o er i a a o an d f ms h d b ll, c v w th d mp cl th ,

ork it i leave it for thirty or forty min ute s . W w th

i oo an t he h ands unt l sm th , d p re ss into a sh allow L b ox i e i a e a e . et an o l n d w th w x d p p r st d t h arden,

th en cut in squ are s . If the c an dy is t o b e sent

i m a b e o e re a away, t y c v d with w xed p aper an d

i in i t he box cove r, w thout cutt g t up .

Oran ge Flower Opera Fudge

2 cu ps su gar 4 te aspoon s oran ge fl ower 1 c u p he a vy crea m water 5» te asp oon cre am of ta rta r Green color p aste 1 2 m a rshm a llows

a e a Put sugar an d cream in s uc p n , stir until it

d rea of a r a an d oi i are boils , ad c m t t r, b l, st rring c °

in to 2 8 F. or fully to prevent burn g, 3 , until it 70 Th e Can dy Cook B ook

l Mo e forms a soft b all wh en t ried in cold water . v

m n an m a n ot r th er omete r ofte , th at c dy y bu n

a n n . r n a ar e a a a e u de r eath Pou o m bl sl b , g t tr y, or l arge pl atter which h as b een slightly moistened i i m n d n i o . w th a d a p cloth, a leave u t l c ld W th b road sp atul a or butter p addle work the candy

er back an d forth u n til it b e comes creamy . Cov

i a a C o for an o r e add w th d mp l th h alf h u , th n oran ge flower wate r an d color p a ste to m ake a

k i t he a delicate sh ade of green . Wor w th h nds

n i o re u i t h ar a o u t l s ft, c a f lly add ng e m shm ll ws cut

i e re in o a b ox in ie e . n e n p c s Whe ve ly m x d , p ss t i wi a l n d l ned th w xed p ap er, et stand until firm, a cut in squ ares .

Pistachio Opera Fudge

2 cu ps su gar 1 te asp oon v an ill a 1 c u p hea vy cre am teasp oon al m on d extra ct te aspoon crea m of tarta r c u p pista chio n uts

r an d rea in a e a i n i it Put suga c m s uc p n, st r u t l

i dd re a of ar a an d oi irrin are b o ls, a c m t t r, b l, st g c ° i it t o re en rn in t o 2 8 F. or fully p v t bu g, 3 , unt l

in Mo e form s a soft b all when t ried cold water. v

en a a m a n ot rn thermometer oft , th t c ndy y bu

n ern ea . o r on a ar e a a a e ra u d th P u m bl sl b , g t t y, or l arge pl atter which has b een slightly moisten ed

i an d ea e i o . w th a d amp cloth , l v unt l c ld With Fud ges 71 broad sp atul a or butter p addle work the candy

a k a n d or i it e o e r b c f th unt l b c m s c eamy . It m a ake o e i e it i e y t s m t m , but w ll sur ly ch ange at a if it was oi e to t he ri e er r l st b l d ght t mp atu e .

o e i a a o for a an o r C v r w th d mp cl th h lf h u , add e ra orkin e in e i the xt cts , w g th m w ll w th h ands .

in the i a io n an Put p st ch uts, bl ched an d cut in

ie e re i o a w p c s, p ss nt sm all sh allo b ox lined with

a e a e r let a to ar n w x d p p , st nd h de , then cut in squ a res .

Raspb erry Opera Fudge

2 c u ps sugar 1 t e a spoon raspb erry extract 1 c u p he a vy crea m S c arlet colo r p aste 3 te aspoo n c re a m O f ta rtar cu p bl an ched a l m on ds

a r an d re a in a a e an ir Put sug c m s uc p , st until it oi add re am of a r ar an d oi irrin b ls , c t t , b l , st g ° are t o re e n rn i t o 2 8 F or i c fully p v t bu ng, 3 unt l it forms a soft b all in cold water. Move th er m om e er o en n t ft , th at c a dy m ay n ot burn und er

ea . o r on a ar e a a a e ra or n th P u m bl sl b , g t t y, l arge pl atter which h as b ee n slightly moisten ed

i a a o an d e a e i o . i w th d mp cl th , l v unt l c ld W th broad sp atul a or butter p addle work the can dy

- o er i b ack an d forth until it b ecom e s firm . C v w th

a o for a an o r en . add e ra a d mp cl th h lf h u , th xt ct a n d o or a e t o ake a e i a e a e of in k c l p st m d l c t sh d p , i W orking with t he h an ds unt l c re amy . Add 72 Th e Can dy Cook B ook a in i re s lmonds cut p eces, an d when well mixed p s

a b x in i w Let a n i into o l ed w th ax p aper. st nd u t l

d in r . firm, an cut squ a e s Shredd ed cocoanut i m ay be used nst ea d of almonds . Milk or thin

ea m a b e e for r cr m y substitut d heavy c eam, but candy will n ot b e as soft an d rich .

B rown S ugar Fudge or Pen uch e

b s oon s b u e 5 cu i 2 ta le p tt r } p m lk or thin cream 2 cu ps b rown sugar cup cho pped waln uts

Me e in a e a add ar an d re a lt butt r s uc p n, sug c m,

r i ar i o e i to oi i in sti unt l sug is d ss lv d, br ng b l ng po t , ° an d b oil without stirring to 2 3 8 F or until c andy will form a soft b all when t ried in cold

R r fir n i i a r. e o e o e ea e e w te m v f m , l v u d sturb d unt l

oo e ea an d ir i a oo or o k c l, th n b t st w th sp n , w r

n i an i o with a sp atul a, u t l c dy b eg ns t get sugary .

h a n r i a Add t e w l uts, p ess nto buttered p an , an d mark in squ ares .

Cocoan ut Pen uch e

1 tablespoon b utter 2 cu p cre a m or milk 2 cu ps b rown sugar c u p shredde d cocoan ut teasp oon van ill a

Me er in a e a add ar an d r a lt butt s uc p n , sug c e m ,

ir n i i o e rin to oi in in n st u t l d ss lv d , b g b l g po t, a d

' °

irrin t o 2 8 F. or n b oil without st g 3 , u til a soft b all is o e en a is ie in o f rm d wh c ndy tr d c ld water .

74 Th e Can dy Cook B ook

a n d let stan d until cool . Work with a sp atula

n i re a en a dd rai i in ie e u t l c my, th s ns cut small p c s,

n i a . S rea e e in n an d v a ll p d v nly a buttered p a ,

in the an a in the i r o r us g h ds, h v g m xtu e three f u ths

ee . e fir in inch d p Wh n m , cut th ree fourths inch squ a res . Marshmallow Pen uch e

1 ta blespoon b utter cu p m ilk 2 cu p s b rown suga r 1 0 m arshm allows Few grain s sa lt c u p n u t m eats

Me er in a e a add r n d k lt butt s uc p n, suga a mil , ° ir i oi in oin is re a e an d i 2 st unt l b l g p t ch d , b o l t o 30 i i f F. or t or a o as , unt l ms s ft m s th at does n ot i i R dissolve when t r e d n cold water. emove from

fire add a r al o in i , m shm l ws cut p eces, an d pour on

r a a r e a e r or a e m a ble. sl b , l g pl tt , gat tray th at has be en wipe d with a d amp cloth .

e oo add ea in Wh n c l , nut m ts cut piece s , an d work with a sp atul a un til c andy begins t o get i a . S a e n a flat ake o sug ry h p c n the slab, an d

in r . when firm , cut squ a es

Pecan Pen uch e

“r 1 ta blesp oon b utter i cu p cre a m or milk 2 cu p s b rown su gar cu p chopped pe ca n n ut m eats 1 3; teaspoon salt

Me e in a e a -add ar an d re lt butt r s uc p n , sug c am,

i n i i o e to oi i st r u t l d ss lv d , bring b l ng point, an d Fud ges 75

° o wi i i 2 i a o to 8 F. or o b il th ut st rr ng 3 , unt l s ft

a is b ll formed wh en c andy is t ried in cold water.

Re ove ro fire i m f m , leave undisturbed unt l cool,

en ea an d ir i a r rk i a th b t st w th spoon , o wo w th

ir in a a n i an i e . sp tul , u t l c dy b eg ns to g t sugary St t he o e e an an d a re in o a ere ch pp d p c s s lt , p ss t butt d

an an d a rk in are or ro ti of p , m squ s ; push f m p spoon upon waxe d p aper in sm all roun d portion s .

Pe an ut Pen uch e

F i n f r en e in ree ollow direct o s o P uch , us g th fourths cup choppe d roaste d pe anuts in place of pe c an s . Postum Pen uch e

2 cu ps sugar 1 cu p c re a m 1 t a b lesp oon b utte r 2 ta bl espoon s I n stan t Postu m 1 cu p c ho pped wal n u t me ats

c re a e r an d n an o Put sugar, m , butt , I st t P stum

a e an ir i i o e rin to in to a s uc p , st unt l d ss lv d , b g ° i an d oi to 2 8 F or n i an b oilin g po nt , b l 3 u t l c dy

rie in will form a soft b all when t d cold water. Pour on a m a rble sl ab or la rge pl atter th at has b een moistene d by being wipe d over with a d amp k i d let a n i oo . or a a cloth , an st nd u t l c l W w th sp tul

add a ie e an d until creamy, nuts cut in sm ll p c s,

ere an akin a e r p re ss c andy into a butt d p , m g l y

Let a e e a o r th ree fourths inch thick. st nd s v r l h u s

d in a e . t o ripen, an cut squ r s 76 Th e Can dy Cook B ook

Raisin Pen uch e

1 cu p light b rown su ga r cu p crea m 1 cu p powde re d su ga r 1 te aspoon van illa i cup raisin s

o a o e e a an d ea Put br wn sug r, p wd r d sug r, cr m

ir til i e ri o o a e a . S t in s uc p n t [ap m x d , b ng b iling w ° o an d o i n out irri to 2 8 F. or p int, b il t st ng 3 , until c andy will form a soft b all when tried in

R e r fir e o a e . e o o e a e e c ld w t r m v f m , l v undisturb d

i oo e ea an d i i a oo or unt l c l, th n b r st r w th sp n,

Work with a S p at uid, un til candy b egins to get

in he e r i i . r o a sugary Sti t ch pp d s ns, press into a

e n d ark i ea butt red p an , a m n squares . P nuts,

r English walnuts , o pec an nuts m ay b e used instead of raisins .

Doubl e Fudge I

Make h alf the rule of Brown Sugar Fudge (see

d in er Mak a p age an put butt ed p an . e h lf t he rule of Chocol ate Fudge (see p age an d when it is crea my put in t he p an on top of Brown

fir F e . e m Sugar udg Wh n , cut in squares .

Doub le Fudge II

Make Chocolate Fudge by an y of the preced

r i ing ec pes , an d spread h alf an in ch thick in a e e an or e ee a butt r d p b tw n b rs . Make Pecan Fud ges 77

e e an d o on t o . e re P nuch p ur p Wh n firm, move, an d c t in M u squares . any oth er combin ations m a b e effe e y ctiv ly used .

Divin ity Fudge

2 cu ps su gar i cup water cu p corn sy ru p Whit -3s 2 eggs is cu p wate r 1 te asp oon van ill a 34 cu p su g ar cu p chopp ed n uts

t ‘t i two s » Put cups ugar, two rds cup corn syrup , an d a a s h lf cup of water in a uce p an . Put two thirds cup sugar an d on e third cup water in an

ook on e oth er s a ucep an . C c t nts of fi rst s aucep an ° i i r t o 2 0 F. or n e or a o 4 , u t l m xtu f ms s ft b all i wh en tried n cold water . Twenty min utes a fter

ar in i e e ookin o e of st t g this m xtur , b gin c g c nt nts ° d k 2 e o a e a an oo to F. or n i s c nd s uc p n , c 5 5 , u t l mixture forms a h ard b all wh en t rie d in cold

Bea i e e i iff add con water. t wh t s Of ggs unt l st ,

n of r a e an an d e a o a n i te ts fi st s uc p , b t c nst ntly u t l

T e o add on en of e o a e stiff . h n sl wly c t ts s c nd s uc

n on in i the ea in . dd ea p a , c t u ng b t g A nut m ts

i i o a e e an an d an d van ll a, turn nt butt r d p , cut wh en cold . S ea Foam Can dy

1 n su ar hi e 1 e 1 ; cu ps light b row g W t gg cu p co ld water cu p cho pped n uts 1 teaspoon vin egar te aspoon v an ill a 78 Th e Can dy Cook B ook

a e a Put sugar, water, an d vinegar in s uc p n, °

i to oi i oi an d k o 2 0 F. or br ng b l ng p nt, coo t 4 , until can dy forms a b all th at will just hold its

a n i in o sh pe whe tr ed c ld water.

Bea i e of e i ff n ot an d t wh t gg unt l sti but dry, add the r e r o i e e a in con sy up v y sl wly, wh l b t g

Be a n i i e in r a add stan tl . t t y t u t l t b g s o ge c e my,

an d an i n d i i it s a e nuts v ll a, a when t w ll hold sh p ,

ro o m on a e a e or r d p in r ugh lu ps w x d p p r, tu n i n o a ere a an d e firm a e . nt butt d p , wh n , cut in squ r s

' it oe n ot rea i e o e re set i If d s d ly b c m c amy, d sh o er hot a er an d ir n i it e i t o e v w t , st u t l b g ns g t

a r a ro n the e e e e i ear sug y u d dg , th n b at unt l n ly

o an d u se as i e e a o e . c ld, d r ct d b v

Grap en uts Divinity Fu dge 2 cu ps sugar 1 teaspoon v an ill a i cu p wate r 1 c u p ston e d d ates Whites 2 eggs cu p gra pen uts

a an d a e r in a e an i i Put sug r w t s uc p , st r unt l

rin to oi in oin an d i i dissolved , b g b l g p t , bo l w th ° out stirrin g t o 2 3 8 F or until syrup will spin a

e . Bea i e of e i en long thr ad t wh t s ggs sl ghtly, th add r a o fin e e a ea i con sy up in sl w, str m, b t ng st an tl i a ar e e e a er i i re y w th l g gg b t , unt l m xtu iff i e . e g ts st Add vanilla, d at s cut n sm all piece s,

D o the ti f a an d gra pen uts . rop fr m p o teaspoon

o a e a e or a ere a er up n w x d p p r, butt d pl tt . Fudges 79

Cream Min ts

I i c u ps su g ar White 1 e gg c u p water 4 d ro p s oil of pepperm in t 2 ta b le spoon s corn sy ru p or Win tergreen (white) Pin k or green color paste

a a e r an d i i o Put sug r, w t , wh te corn syrup nt

a e a . e a rin u s all s uc p n In m su g, e the syrup th at

in to oo . S ir in r i cl gs sp n t g ed ents until mixed , b rin g t o b oilin g poin t an d boil without stirrin g ° t o 2 8 F. or i r i i 3 , unt l sy up w ll sp n a lon g th read .

Ha e i e of e i v wh t gg sl ghtly b eaten , an d con tin ue b eatin g with egg b e at er While syrup is b ein g

fin m o e a o e rea on e . p ur d in sl w, st up gg Con tin n e b e ating until mixtu re is stiff enough to kee p i in a oo e oo e i r t s sh ape, us g w d n sp n wh n m xtu e b e

m if t o a e e a i i e e co es t oo d ficult h ndl s ly w th gg b ater.

a or o o e a e i reen or in k o or Add fl v , c l r d lic t ly w th g p c l

all the m i re in o a a b a an d p aste, put xtu t p stry g, “ force th rough a rose tub e in to s ep arate roses on e in ch in dia meter at t he b ase an d on e h alf inch

a o b e o an thick in the cen ter. C ndy sh uld s ft d

n ot oar e or ar . creamy, slightly dry , but c s sug y

Ch erry Pufi s

2 cu p s su gar cu p water 1 c u p c orn sy ru p Rose color p aste Whites 2 e ggs cu p c an die d cherries teaspoo n va n ill a o r 1 te aspoon m araschin o 80 Th e Can dy Cook B ook

ar or an d a e in a e a Put sug , c n syrup , w t r s uc p n ,

ir n i i so e rin t o oi i oi i e st u t l d s lv d , b g b l ng p nt , w p off sugar adherin g t o sid e s of s aucep an with a

r i e in a er a n d ook r to butter b ush d pp d cold w t , c sy up °

or i it or a ar a in o a e . 2 5 2 F. , unt l f ms h d b ll c ld w t r With a spoon stir c andy slightly un til it just b e

in k o i e ea in con g s to loo cloudy ; sl wly, wh l b t g st an t l a t he r on t he i ea e y , pour h lf sy up l ghtly b t n

e i e ia e o t he e i re o eggs , th n mm d t ly p ur gg m xtu int

h r in in r an d ea . o e o o t e em a g sy up , b t Add r s c l r

k e i e i k e dd e rie p aste to m a e a d l c at p n , th n a ch r s

in in i e n d ori . o e cut small p ec s , a flav ng C nt u b eatin g un til mixture is stiff e nough to hold it s

r n i a o k on wax sh ape . Push f om spoo w th f r p aper in little mounds an d leave until firm .

Nut Puffs

2 cu ps su gar cu p water 1 cu p corn sy ru p i cu p pecan n u t m eats Whites 2 eggs te asp oon m a ple flavor

ar or an d a e in e a Put sug , c n syrup , w t r s auc p n,

ir i i o e rin to oi i oi i e st unt l d ss lv d, b g b l ng p nt, w p Off sugar adherin g to sides of s aucep an with a

r di in k butte brush pped cold water, an d coo ° i i r in r t o 2 2 F. or n t o a ar a sy up 5 , u t l f ms h d b ll

i a oo ir n i cold wate r. W th sp n st c a dy sl ghtly

i it e i to o k o i e unt l just b g ns l o cl udy ; slowly, wh l

CHAPTER V

FONDANT CANDIES

FONDANT is the found ation of most bonbons

is a k an d chocolate creams . It m de of sugar coo ed ° i e i to 2 The e w th water or oth r liqu d 38 F. b st e t he u se r sults are secured by of a th ermomete r,

i a e h but f on e is n ot at h nd , t st t e syrup by dip

i o o o a e e t h r p ng a sp on int c ld w t r, th n into e sy up , an d again into the water . Remove candy from sp oon with fingers ; if it forms a soft b all th at

k a e the k s fli will just eep its sh p , syrup is coo ed u cien l o b e r t y . Saucepan sh uld removed from fi e

i re e n a e a m n wh le tests a b i g m d , th at c ndy ay ot

o e e to i o overcook . An th r t st is dip spoon nt

a o e e a o syrup , then lift b ut tw lv inches b ve s auce

r ro I i an e o oo . f t a p , l tting syrup d p f m sp n spins

r a i e h th e d at least eight nch s long, it as reached

n a t he correct stage for fo d nt, fudge, or orn a m e The a i io of an a he nt al frosting . dd t n cid to t b oiling sugar caus es p art of the sugar to ch ange t o a n e rai t h glucose, giving fi r g n o t e candy th an

82 Fon dan t Can dies 83

b e c an e e o . ea f a s cur d with ut it Cr m o t rtar,

{ a e i a or i e a m a b e c t c cid , v n g r y used . Corn syrup o r o e ake the a i gluc s t s pl ce of a c d .

e ooke t he is Wh n c d , syrup poured on a marble

a a a e a e r or an sl b , l rg pl tt , agate tray which has b een moisten e d by b eing wiped ove r with a d amp i h p e ce of ch ee secloth . T e candy sh ould stand un til it feels cool wh en te st ed with the b ack of the i k h and . It s then wor e d with a broad metal

a a in a ee i o i n sp tul , sw p ng m t o forward an d b ack

ar i a e o e a it is n w d unt l c ndy b c m s sug ry . If ot

o e t o r re a i e ee p ssibl p ocu w d st l sp atula, a wooden

The i butter p addle m ay b e use d . m xture S hould b e n in e a n d co t u ally push d way a brought b ack,

i h r i turn ng t e sp atul a ove w th e ach motion . Can dy should b e kept all together in a m ass while

e it e i b b eing worke d . Wh n b comes too sol d t o e

e i w a a it m b k moved as ly ith sp tul , ay e neaded

i the a as rea is k e a e i it w th h nds, b d n d d , unt l grows soft an d cre amy an d rem ains in a comp act

it an d e e er i w s b all . If lumps b com s v y h ard , t a

it re ain an i n . b o led too lo g If m s t oo soft to h dle, h it was t oi e on e o . too ar t e n o b l d l g n ugh If h d , lumps can sometime s b e reduced by persistent k i r t he i re can b e re r e t o t h nead ng, o m xtu tu n d e

n i a a of hot a er an d r s a ucep a w th h lf cup w t , e ° ’

2 F. t oo o boiled t o 3 8 If s ft, confectioners 84 Th e Can dy Cook B ook sugar m ay b e added to m ake it firm enough to

a e or a c n b n d i can b e re h ndl , w ter a e added , a t ° oi 2 e has ee o ke b led t o 38 F. Wh n it b n w r d

ffi e o a m b a a su ci ntly, f nd nt ay e put aw y in tightly “ o e e ar n d ke in e for an ih c v r d ! , a pt a cool pl ac d e e e . e e o a or an d finit tim Wh n us d , col r, fl v , nuts,

r i m b a e i i e e an f u t ay e dd d , as des red . W th th s , almost endle ss variety of mints an d bonbons can be produced . White Fon dan t I

5 cu ps su gar his cu ps water te aspoon cre am of tartar

a an d a e oo a e Put sug r w t r in sm th s uc p an, place on ra e an d ir o a i oi i o ng , st c nst ntly unt l b l ng p int is

i a a o or a e reach ed . W th d mp cl th butt r brush

i e o a e a o the f the d pp d in c ld w t r, w sh d wn sides o i i s a ucep an unt l every gra n of sugar is removed .

r a of ar a o e e n d o Add c e m t t r, c v r s auc p an, a all w

R e c an dy to steam for th ree minutes . emov

er e er n i cover, put in th mom t , a d boil rapidly unt l

r e c andy fo ms a soft b all when tried in cold wat r, ° r i r r 2 8 F i e o unt l the mometer registe s 3 . Wh l

is ki e ar e a r a syrup coo ng, wip m bl sl b o agate tr y

i a a o . e e o w th d mp cl th Wh n syrup is r ady, p ur

Do n ot a o h f i gently on the S l a b . ll w t e l ast o t to d rip out over wh at has b een poured on the

r h slab , an d neve scrape out t e kettle on the first

86 Th e Can dy Cook B ook

o ee as in i e Fo an a i e e Pr c d Wh t nd t I , dd ng glyc rin

i r of a a e r e i to oi . w th c eam t rt r, wh n sy up b g ns b l

B utter Fon d an t

2 cu ps su gar 1 te asp oo n corn sy ru p cu p milk 2 tablesp oon s b utter

k n d Put sugar, mil , corn syrup , a butter in

i F n a e n d o e as in e o a . s uc p an, a pr ce d Wh t d nt I

Cofi ee Fon dan t

1 cu p cold water 2 cu ps su gar 2 tablespoo n s grou n d coffee teaspoon crea m of ta rtar

r n d offee in a e an ea to oi Put wate a c s uc p , h t b l in in r in ro o e ee e o add g po t, st a th ugh d ubl ch s cl th , i i F d r e a s n e o a . sugar, an p oce d Wh t nd nt I

M apl e Fon dan t

1 cu p m a ple sugar cu p water 1 cu p white suga r te a spoon c ream of ta rtar

a e a i e ar an d a e Put m pl sug r, wh t sug , w t r in

in i e F a an d ro ee a s o a . s aucep n , p c d Wh t nd nt I

Opera Fon dan t

2 cu ps sugar 1 c u p heavy cream te aspoon cream of tartar

ar an d re a in a n i Put sug c m s ucep a , stir until t

i add a of a a an d i bo ls, cre m t rt r bo l, S tirring con Fon d an t Can dies 87 st an tl t o e e i s i y pr v nt burn ng, but gently o it w ll ° n ot e o e a a . ook 2 8 F. r i b c m gr nul r C t o 3 , o unt l it o a o a en ie in o a e f rms s ft b ll wh tr d c ld w t r .

o r on ar e a a a e a or a e P u m bl sl b , g t tr y, l rg platter which has b ee n slightly moisten e d by wiping it

r i a a o an d i ove w th d mp cl th , leave unt l cold . With a broad met al sp atul a or a wood en butter p a ddle b ring the edge s of the c andy into the

r e o k a a k an d or i cente , th n w r c ndy b c f th w th a

n e f t he a a i it e o e fir lo g swe p o sp tul unt l b c m s m . This t akes a much lon ger time th an plain fon d ant i e rea . o er a a o t o b ecom c my C v w th d mp cl th ,

a an o r an d u se as e ire . n o let st and h lf h u , d s d If t

on e for e on o or o wa nte d at c fudg , b b ns, choc late rea e er in a ar o e o e an d c m c nt s , put gl ss ! , c v r cl s ly, keep in a cool place .

Assorted Cream Min ts

Put plain fond ant in upper p art of double oi e r an d e o er hot a er S irrin o a b l , m lt v w t , t g c nst ntly

Do n a fter fond a nt begins to soften . ot allow

e r to oi or o a to e o e hot a i wat b l f nd nt b c m , s t

a or an d o o a spoils the gloss . Add fl v c l r ccording

Dro t o amount of fond an t us ed . p from tip of teaspoon on wax p ape r in roun ds on e an d on e

i e in ia e er or a qu arte r nch s d m t , he t a con fec ’ ion e it in hot a e an t er s funnel by imm rsing w t r, d 88 Th e Can dy Cook B ook

our in the push a stick into the small op ening . P

a er rai in melted fon d an t, an d d rop on wax p p by s g the stick an d lowe ring it quickly when min t is t he

I n i wa a a r e n er of i right siz e . th s y l g umb m nts

m ay b e quickly an d even ly mold ed .

S uggestion s for Flavorin g an d Colorin g Cream Min ts

heckermin ts co or fon dan a e in k a n d a or with oil C , l t p l p , fl v W r een of in te gr . m e e choco e to m e ed fon d an Chocol ate Min ts, add lt d lat lt t e n w h n i i h o or is ob ain d a d a or i a a . un t l the rig t c l t , fl v t v ll wi h il of c o e Min s co or dee red an d a or o e . Clov t , l p , fl v t l v

'

o e Min s use cofl ee fon dan . C ff e t , t Lem n Min s co or a e e ow an d a or wi h emon o t , l p l y ll , fl v t l e rac xt t . d or w h l o m e Lim e Min s co or a e reen an a i oi f i . t , l p l g , fl v t l

Mi u se m a e fon dan . Choco a e coffee an d Ma ple n ts, pl t l t , , ' e m in s som etim es have a ha f wa n ut u t in cen er he d m apl t l l p t , l

in place with a drop of fon dan t . Mi s co or oran e an d a or w h or e Oran ge nt , l g , fl v it an g

extract . i s e e whi e an d a or wi h oil O f e e m n Pe pperm n t , l av t , fl v t p pp r i t .

r Min s co or dee in k an d a or wi h r s Raspb er y t , l p p , fl v t a p

berry .

Any of these mints m ay b e dipp ed in melted

o a of the a e o or an d a or or in e e f nd nt s m c l fl v , m lt d

coating Chocolate .

! uick Ch eck ermin ts

2 cu ps su gar Pin k color p aste ! cu p water 6 d rop s oil of Win tergreen

90 Th e Can dy Cook B ook

Cen ter Cream I

2 cu ps suga r i cu p corn sy rup cu p cold water

ar o r n a in a Put sug , c rn sy up , a d cold w ter s uce

an an d o ee as in i F a . Th p , pr c d Wh te ond nt I e fond ant m ay b e worked before it b ecomes per fectl o an d o b in a ar e o y c ld , sh uld e put ! b f re it

e o e firm as it S k if r b c m s , is very tic y left unde a w k T i ak et cloth an d neaded . h s m e s a soft smooth

re a an d is e e ei o e in o c m , b st us d by b ng m ld d c rn

a r n d i B e r st ch , a coated w th chocol ate . e v ry ca e

n ot to et it hot e e i r h e r ful g wh n m lt ng it, o t e c nte s

i b e r i w ll h a d , nstead of creamy .

Center Cream II

' 2 cu p s su gar i teaspoon crea m of tartar 5 cu p hot water White 1 egg tea spoon v an ill a

a a er an d ea of a Put sug r, w t , cr m t rtar in s auce

n ir i i n i p a , st unt l m xed , a d br ng quickly to boiling i point . Wash down s des of s a uce p an with a piece of ch ee se cloth or a butter brush dippe d in o a r re o in r n i c ld w te , m v g eve ry c ystal, a d rins ng

r er e . r i b ush in wat as ne ded If c yst als rem a n,

e r i th y a e l kely to m ake the fond ant grainy .

o e n i it has oi e two in e C v r u t l b l d m utes, remov o e a er o e e o c v r, put in c ndy th m m t r, an d cook t Fon d an t Can dies 9 1

°

2 . i 36 F, or unt l it forms a soft b all when tried in

o a e . o r on a a e a a e a c ld w t r P u m rbl sl b , l rg pl tter, or white agate tray th at has b een slightly

o e e ei i e i a a o m ist n d by b ng w p d w th d mp cl th , an d let st and undisturb e d until c an dy is nearly

B n i iff r o oo . o o c l eat egg u t l st , p u n t p of candy, a dd a i a an d ork i roa a a il v n ll , w w th b d sp tul unt

e ore it e in o very white an d crea my . Just b f b g s t

i n d o e r r o orkin set , turn t over a v ve y sl wly, w g

h en firm a e at on e in o from t e e dge . Wh , sh p c t

ki e n in i if d sm all b alls, wo r ng chopp d uts to t e ’ i n u ar r i ire . D o n o on e o e o s d r p i t c f ct rs s g , ll ng

r n n i a o o o ere la on a ou d u t l b ll is th r ughly c v d , y i i e a er an d d at o e n e e o o a e . wax d p p , p nc m lt d ch c l t This cen ter cre am m ay b e melte d Over hot wate r an d molded in st arch as on p age 9 3 if

r i n o b e as o an d d e sire d , but cente s w ll t e quit s ft creamy . M aple Cen ter Cream

1 % clips m aple sugar te aspoon gly cerin e g cu p white sugar 3 drops a cetic a cid 1 cu p water White 1 egg

Put b oth kinds Of sugar an d t he wate r in s auce

an i n i i o e add e ri e an d S r p , st r u t l d ss lv d , glyc n , ti a o n i e of a e an i a again . W sh d w s d s s uc p w th piece of cheese cloth or a butter b rush dippe d in i re o i e er a . a e cold water, m v ng v y cryst l Add c t c 9 2 Th e Can dy Cook B ook

Re o e o an d oi w i e . acid , c ver, b l t o m nut s m v ° i i i or a o o an d o to 2 8 F. or n t c ver, b l 3 , u t l f ms s ft

in F ike e e b all when tried cold wate r . inish l C nt r

Cream II . B ONB ONS

The n ame b onb on is given commercially to a candy th at is from on e to on e an d on e h alf in ches

has n i e a in of fon in diamete r, an d a outs d co t g

an d a e er of o a or o e a d ant , c nt f nd nt th r c ndy, with or without nuts an d fruit .

n er r o e an Fond ant ce t s a e most c mmonly us d, d th eir p rep aration is n ot difficult . Many other k f e er m a a o b e oa e o a inds o c nt s y ls c t d with f nd nt, an d with different kinds of fon d a nt coating an d a

w ra ion a a e a rie of o n m a fe deco t s , l rg v ty b nb o s y

The o o n a e n ai b e readily secure d . f ll wi g p g s co t n

e i for ak o o many sugg st ons m ing b nb ns .

Cen ters for B on b on s

Bonb on centers m ay b e m a de from an y of the fond an ts or creams given in this ch apter or t he

Re o th d ch apte r on U n cooke d Candie s . m ve e e sired amoun t of fond ant from the !a r in which it w t o i e an d o or an d a or as put r p n, c l fl v as sug

m o o . fir e a e i gested b el w If n ugh , sh p n sm all

i a ie e of n u t err or o r b alls w th p c , ch y, th e fruit in

ea e on a oar o ere t he center . L v b d c v d with wax

94 Th e Can dy Cook B ook lowering into t he opening the stick th at come s

e a e i e o e with the funn el . L v unt l firm , r m v

r S i er a c an die s from corn st a rch into a la ge ft , sh ke

n d e o e re ain in ar a ea well, a r m v m g st ch with cl n brush . e A cheap grade of cornstarch m ay be provid d ,

k in a o e ar or tin it m a b e e an d if ept cl s d ! , y us d

Fo r m a b e e i ea over an d over again . l u y us d nst d

r if ore o e ie it is n ot so of cornst a ch m c nv n nt, but satisfacto ry . Dippin g B on b on s

Put the desired amount of fond ant in small

i t in a r er e a s aucep an or double b o ler, se la g s auc p n i f hot a r an d r o an n e e . o w te , sti c nst tly u t l m lt d

a f w Flavor an d color as sugge sted b elow . Add e

r of o a er if e e ar to ake it i d ops c ld w t n c ss y, m th n

Th n n o n ot b e en ough for dipping . e fo d a t sh uld

h Ha e ra of en er on allowed t o b e come ot . v t y c t s

a the e ie e of a e a er on oar table t l ft, p c w x d p p b d or ra at i an d the on a o er hot a e t y r ght, f d nt, v w t r,

i the e an ro on e en er at b etween . W th l ft h d d p c t

i a a time in to the melted fon d an t . W th a c ndy

i er in the ri an ir i en e is en d pp , ght h d , st unt l c t r tirel o ere en i an d on a er y c v d , ,th l ft up , put p p , m akin g a coil on top of e ach b on b on with the Th dipper. e whole process of dipping must b e

o e a s i k d n qu c ly as possible, an d t he fond ant Fon d an t Can dies 9 5

b e e re en e th n must stirr d f qu tly . Wh n e fond a t e o e t oo i k add a few r f b c m s th c , d ops o cold wate r, an d stir well . Occ asion ally put b ack on the fire n i t he a er oi n r u t l w t b ls u d e neath . Chopp ed nuts , a bit of e rr in er or o r m ch y , g g , the d e coration ay b e put on t op of e ach b on b on b e fore the fon d ant h a rden s . M an y suggestions for cen ters an d d eco a io a re i n on h w r t ns g ve t e follo in g p ages . More fon d an t S hould b e me lte d th an is re quire d for i in a t he en e r m a b e ro e a o d pp g, th t c t y ll d b ut

an d o e e o ere . The re ain e r a e c mpl t ly c v d m d , ft r all he n r a r m a b re e e an d t ce te s e coated , y e m lt d droppe d from a spoon on waxed p ap er in rounds t he iz e of a a o a r or b e o re in o a a s h lf d ll , p u d t sm ll

e re an an d w en firm in are or butt d p , h , cut squ s ;

r e o o n m a b e m i e i it an d it sh edd d c c a ut y x d w th , can be dropped in rough he aps on wax p aper .

Colorin g Fon dan t

in o a When coloring is t o b e a dded to pla f nd nt, take a sm all portion of color p ast e on the en d of

i k a n d m ix wi a a or io of fon a toothp c , th sm ll p t n

n e m ix a i e at a i e i the re ai d a t , th n , l ttl t m , w th m n

n a in a a a i the e i e in g fo d nt , us g sp tul , unt l d s r d

a re o b e aken a sh ad e is secured . C sh uld t th t

s a e o are color is n ot t oo d eep , a light sh d s nly desirable for c andies . 9 6 The Can dy Cook B ook

Flavorin g Fon dan t

Flavoring ext racts should b e adde d to plain

o a er are n i the e ire a or f nd nt , v y c fully, u t l d s d fl v

i i om e a or o a ro is s secure d . W th s fl v s nly d p

i e i necessary, wh l w th others on e or two teaspoons

m ay b e required .

S u estion s for Co or an d F or for F C er gg l lav on dan t ent s, or Fon dan t Coatin g

Chocol ate Pin k Van ill a fl a vor Raspb e rry fl a vor Green Rose fl a vo r Oil of lim e Strawb erry fl a vor Oran ge flower water Win tergreen an i a hree ar s i e V ll t p t , Wh t alm on d on e p art Alm on d fl a vor La ven der Can died fruits Violet flavor Ma ra schin o fl a vor Light b rown Pe p permin t fl avor B rown su ga r a n d van ill a Van ill a fl a vor Coff ee fl avo r Y ellow Ma p le fl a vor Le m on fl avor Ora n ge Grate d o ra n ge rin d Oran ge extra ct

S u estion s for Cen ters for B on o gg b n s, to b e use d Alon e or mixed with Fon dan t Flavored an d Colored Appropriately

Ap ricot p a ste Ca n died fruit Cherries

9 8 Th e Can dy Cook B ook

Bra i n u s who e z l t , l Cocoan u mi e d wi h fon d an t, x t t Pe an uts Pe n u b ri e c o ed a t ttl , h pp Pe an u t b utte r Pec an s

a n u s ha ed ain W l t , lv , pl n u s e d s ed Wal t , ha lv , alt Pen u che sm a iece s a n kin d , ll p , y Two art s Cherries an d on e ar Ci ron c ho ed an d mi ed p p t t , pp x

S uggestion s for Decoration s on Top of B on b on s

m on d s b c d n d co n u Al , l an he a Co a t h alved Pl a in Can die d Colored An gelica Pe c an s Cherr sm a iece Pis a c hio n u s y , ll p t t in er sm a iece Cho ed G g , ll p p p Min t leaves Whole in e e sm a iece Si er d ra ées P appl , ll p lv g Rose lea ves Tin y can dies Violet Wa ln u ts Chop ped Whole

Opera B on b on s

Color an d fl avor as d e sire d sm all portions of

i the an i Op era Fon d an t . W th h ds sha pe n small

i a ie e of e b alls , putt ng p c nut , ch rry, or m arsh

in h er of e a m allow t e cent ch b all . Melt an other portion of Ope ra Fond an t in a

o e oi e o er hot a er i i d ubl b l r v w t , st rr ng constantly . Fon d an t Can dies 99

a a ea oo f i o e e Add h lf t sp n o van lla, an d dr p c nt rs on e at a i e in h Re o e i an t m t e fondant . m v w th c dy

i er or w - i en d pp t o t ned fork to waxed p aper. Wh e n o i e on dd a ugh wh t b bons h ave b een m ade, a little pink or green color p aste an d raspb erry or

a o e r lm nd xt act t o t a ste to the melted fon d ant .

Di ore of t he en e r i in h n d p m c t s , st rr g t e fond ant, a

e e a in it if it T e add to r h t g b ecome s t oo stiff . h n

re ain in on a on e are e e o o a e m g f d nt squ m lt d ch c l t ,

d di m i i I n i w a re an p re a n n g b alls . th s ay g at i va r ety of att ractive b on b on s m ay b e produced . Othe r flavors an d colors m ay b e use d for gre ater

a ie n d o m b e o i v r ty, a t ps ay e d c rated w th small Th pieces of n uts or cherrie s if d esired . e centers

b i in in m ay a lso e d pped melted coat g ch ocolat e .

i e Fon an or m a b e e i e Wh t d ts I , II , III y us d nst ad

of Oper a Fond ant .

Cocoan ut Cen ters

4% t ablespoon s su ga r 1 % cu ps shredd ed cocoan u t 3 ta blespoon s corn sy ru p 1 teaspoon b utter cu p water te aspoon van ill a

a o n an d a e in a e a Put sug r, c r syrup , w t r s uc p n ,

a o i an d stir un til mixture b oils . W sh d wn s des of s a ucep an with a butte r b rush dippe d in cold °

er an d ook to 2 8 F. or i i re wat , c 3 , unt l m xtu

e ie in o forms a soft b all wh n tr d c ld water . Re 1 00 Th e Can dy Cook B ook

o e ro fire add o oa e an d an i a m v f m , c c nut , butt r, v ll , an d stir just enough to m ix the ingredients b u t n ot en ough t o c ause it t o b ecome sugary . When

or a e an d well mixed spre ad on m arble sl ab pl tt r, wh en cold mold into sm all b alls an d lay on wax

Di in e e o a or e e oa in paper . p m lt d f nd nt m lt d c t g

e er are n ot t oo iff e o chocolate . If c nt s st , th y sh uld become very soft an d sticky inside their coating .

Cocoan ut B on b on s

Dip Cocoanut Centers in melted colored fon

n e ro in o oa o o e the a e d a t, th n ll c c nut c l r d s m as t he fond ant . To Color Cocoan ut

Sprinkle shre dded cocoan ut on a sheet of white

a i e o o a e i e i a p aper . Add l ttl c l r p st d lut d w th

an d r b e en r he few drops of water, u v ly th ough t

Dr o an d ore in o e e cocoanut . y sl wly, st c v r d

o ore o oa m a b e ed on the gla ss j ars . C l d c c nut y us

rea ffe e an d outside of bonb ons , c ms , stu d d at s, frosted c akes .

Marshmallow M in t B onb on s

Ma rshm a llows Fon da n t Oil of pe p p ermin t Orn a m en tal frostin g

a a o two ro Cut m rshm ll ws in c sswise, an d flavor

‘ each piece by touching t he cut surface with a

1 02 The Can d y Cook B ook o a e e i in it in a n f nd nt, m lt d by st rr g a s ucep a over

hot a e r. e all a re i e in n in w t Wh n d pped , b g g with t he r on e c i t he a e a in in fi st , l p b s ga melted fond ant an d n th en in fi ely ch oppe d almon ds .

ain o an in e reen an d Pl f nd t , t t d g fl avored with a on m a b e e in ea of a e on lm d , y us d st d m pl f d ant, an d t he a e i e in c o e i a i n b s d pp d h pp d p st ch o uts .

Cream ed Fruits

Can died fruits Fon dan t

on an in a e an add w Put f d t s uc p , a fe d rops

an i a an d set o e r an o er a e n v ll , v th s uc p a of b oiling

. S ir n i e a e e n ot h . w t r t u t l m lt d , but ot Dip

' an ie errie or ie e of an ie in ea c d d ch s , p c s c d d p pple,

ear or in t he e e on an e r p s , plums m lt d f d t , d co ate to i a m a ie e of ru i p w th s ll p c f t , dry on waxed

n i a e a d er e n a er a e . p p r, s v p p c s s

Cream e d Grapes

M a l ag a o r To kay g ra p es Fon d an t

Re o e ra e ro n e a in m v g p s f m bu ch , l v g stems as

i e r on a s o i e . a e di on e a a l g p ss bl W p c fully, p t tim e in fon d an t th at ha s b een melte d by sti rri n g it in a a e an o er ho a er an s uc p v t w t , d pl ace grapes

on a e a er t o dr . S e e in a w x d p p y rv p per c ases .

Cream ed S trawb erries

Fresh strawb erries Fon dan t Fon d an t Can dies 1 03

e e e ed ra e e di n Wip s l ct st wb rri s , p o e at a time in fond a n t th at has b een m elte d by stirring it in

a a e an o er hot wa er s uc p v t , a n d place st rawb erries

on a e a e to d r . S er e in a er w x d p p r y v p p c ases .

Cream ed M arz ipan

Al m on d p aste Wal n u ts White of e gg Fon d a n t

To a on a e add i e of e lm d p st wh t gg, a very little

at a i e a n d work i t m , w th a sp atul a un til it is of

t he ri con i en F ght s st cy t o sh ape . orm in to sm all

a re a a b lls , p ss h lf nut me at on e ach sid e of e ach

a an d di in b ll, p melte d fon d ant colored an d

a ore a s e fl v d d sired .

Crean i ed M arzipan B lock s

Al m o n d p aS te Gra t ed oran ge rin d White o f e gg c u p su g ar Rose co lor p aste c u p wate r Ra spb e rry extra ct M e lt ed fon d an t Oran ge color p a ste Pa per c ases

n dd i of e To almo d p aste a wh te gg, a very little

at a i e an d ork wi a a u a n i i is t m , w th sp t l u t l t of

Di i e in right con sisten cy t o sh a pe . v d th ree por tion s ; t o on e add ros e color p ast e t o m ake a d eep

in k an d a few ro of ra err e ra . To p , d ps spb y xt ct a noth e r portion add grat ed oran ge rind an d k oran ge color p aste t o m a e a good color. Roll 1 04 Th e Can dy Cook B ook

i i i in on e o p eces on sl ab , w th roll ng p , f urth inch thick an d the same sh ap e .

n n i r i a e Boil sugar a d water u t l sy up sp ns thr ad .

i k f a i r Co er i Brush p n layer o p ste w th sy up , v w th

ai a e of a e r i r an d o er pl n l y r p st , b ush w th sy up , c v i i ora e a e . e n er a ei w th ng l y r Pr ss u d l ght w ght,

in e di in e e on a an d e e i cut cub s, p m lt d f d nt, s rv n p aper c a ses . Glacé Nut Cream s

Va n ill a Alm on d exrract Green color p aste

Prep are gl acé pec an s or waln uts (see p age Fl avor a sm all portion of fon d ant with on e quarter

an i a an d a few ro a on e te aspoon v ll d ps lm d xtract, i r reen . Ma ke o a a an an d colo g nt sm ll b lls, d press i e n two a e n . ee n a o b etw e gl c d uts K p c ld place,

i the d an d use if poss ble ay they are m ade .

Nut Caram el Roll s

Cut a shee t of Vanill a Caramel th at is three eighths of an inch thick in to st rips three eighths

Di in of an in ch wide an d on e inch long . p

e e on a an d o at o e in n e m lt d f d nt , r ll nc fi ly

o e a n ea . a e o ere ch pp d w l ut m ts C ndy, wh n c v d wi o a o be on e an n in e th f nd nt, sh uld d o e h alf ch s lon g .

CHAPTER VI

CARAMELS AND NOUGATINES

° WHE N sugar m ixtures are boiled to 242 an d ° ki 2 0 F. an d are n ot ea en a er oo up to 5 , b t ft c ng,

n re o e ro th ey are soft an d waxy . Whe m v d f m

o b e of the on i e e ire t he fire, th ey sh uld c s st ncy d s d

o e r oi i ake the in t he fin ished c an dy . L ng b l ng m s

rea an d orn r are e c an dies t oo h ard . C m c sy up us d in h ara e an d i iff eren a or t e b est c m ls , w th d t fl v s,

i or ar a o the ario a ie ie nuts, fru ts, m shm ll w, v us v r t s foun d in the shops m ay b e e a sily duplic ated . Nougatin e s a re simil ar to c aramels with b eaten whites of e ggs a dd ed to give a porous consistency, an d usu ally n uts or combinations of nuts an d

Ri e a er is on the to fruits are used . c p p put p

n d o of n in e a bott m ougat e s, an d m ay b e eat n with the c an dy witho ut h arm .

E e in er o n d xc pt v y c ld weath er, c aramels a nougatines sho uld b e wrappe d in wax p aper as

oon as or i e e e s cut, d pped in m lt d coating chocolat or fond ant . FON D A NT A N D B o x n o x s

M H W R A R S M A L L O C A A M E L S I I .

1 08 The Can dy Cook B ook

Nut Caram els

To Vanill a Caramel mixture add on e cup nut

e o it i o the e e meats just befor p uring nt butt r d p an .

Raspb erry Caram els

To Vanilla Carame l mixture add four teaspoons raspberry extra ct an d rose color p aste t o make

e o e o o th the right tint, b f r p uring it int e buttered pan . Fruit Caram els

To Vanilla Ca ramel mixture add eight figs or

o rai in three f urths cup s s cut in pi eces, just before

o he pouring it int t buttered p an .

M arshm all ow Caram els

To Vanilla Caram el mixture add sixteen m arsh

ie ef mallows cut in p ces, b ore pourin g into buttered pan . M arshmall ow Layer Caramels

Prep are any recipe for ca ramels an d pour h alf the mixture on e fourth inch d eep in a buttered

n pan or b etwee ca ndy b ars . Cove r with a

ie e of ee a r a o h p c sh t m shm ll w cut t e same siz e, an d pour rem ain in g c ara mel mixture over the

a a owon e o i m rshm ll f urth nch d eep . When firm, cut in three quarter inch cub es an d wrap in wax p aper . Caram els an d Nougatin es 109

Ch ocolate Carame ls I

Make a a a a e V nill C r m ls , an d with t he last h alf

of rea add ee a e r cup c m thr squ r s g ated chocolate .

Fi as a a nish V nill Caramels .

Chocolate Almon d Caram els

To Chocolate Ca ramels add on e cup blanched a o e o e o i i o e n lm nds b f r p ur ng nt butt red p a .

Pign olia Caram els

Fo o e io for ll w dir ct ns Chocolate Ca ramels , add in g on e cup salted pign olia nuts b efore pouring

r into butte e d p an .

Chocolate Caramels II

}1 cu p white sugar 1 te a spoon va n illa cu p b ro wn sug ar 1 te aspoon sod a é cu p m o l a sses }4 tea spoon salt s u are s c hoco a e r ed 2 a b es oon s b u 3 q l t , g at t l p tter 1 cu p cre a m or milk 1 cu p whole n ut m eats

a n i a o In a s ucep a put wh te sug r, br wn sugar,

n h i in i ad an d mola sses , bri g t o t e bo l g po nt, d grate d m i i chocol ate an d on e t hird of the lk . St r gently

Let oi i it e i t o mix t he ingre dients . b l unt l b g ns

on e ir k i t o thicken , an d add th d cup mil , st r

i o oi n i i ke an d again, allow m xture t b l u t l it th c ns , S i e an d c on a add rem aining milk. t r g ntly st ntly,

o n ot ea as ea i th at candy m ay n ot burn (d b t, b t ng 1 1 0 Th e Can dy Cook B ook

ra a an d o m ay c ause candy to become g nul r) , b il until c an dy forms a firm b all when t ried in cold ° i i i b e a o 2 2 F. a a water . Th s w ll b ut 4 Add v n ll ,

T in an d n t ea . o sod a , salt, butter, u m ts urn t

' ere an an d e o in ee o butt d p , wh n c ld cut thr f urths

a a o be ree o r inch squ are s . C r mel sh uld th f u ths

in an inch deep p .

re ir a o i e in ooki an d This caramel qu es l ng t m c ng, when taken from the fire should b e as firm (when tried in cold water) as it is wanted wh en ready

to eat . B rown S ugar Caram els

2% tablespoon s b u tter cu p m ilk 2 cu ps b rown su ga r 4 sq u are s u n sweeten ed 2 ta blespoo n s m olasses cho co l ate 1 te aspoon va n ill a

n d e add Put butter in s aucep an , a when melt d

B in he o i i e an d i k . r to t sugar, mol ass s, m l g b l ng

o o a e an d i on an i point, add ch c l t , st r c st tly unt l

Let oi Un i i re or chocolate is melte d . b l t l m xtu f ms

r a i a a firm b all when tried in cold wate . Add v n ll ,

tin oo i an d in turn into a buttered , c l sl ghtly, cut squ are s . M olasses Chocol ate Caram els

3 ta blespoon s b utter 1 c u p m ol asses i cu p crea m 4 sq u are s u n sweeten ed 1 cu p sugar cho col ate 5 teaspoon van illa

1 1 2 Th e Can dy Cook B ook

as e e oo o n . oo as dg s c l, f ld towards ce ter As s n oo e o to a e n i o an d c l n ugh h ndl , pull u t l gl ssy, cut in i o a e e i kn i i or . o t sm ll p c s, us ng fe or sc ss s Put n wax a r r n i p pe o o sl ghtly buttere d plate .

Caram els with Evaporated Milk

1 & cu ps su ga r 1 % cu p s rich milk 1 5» cup s corn sy ru p I i; cu ps e v aporate d milk 1 cu p n uts

Mix he e a ora e i k i h i k t v p t d m l w th t e pla n mil , an d put on e an d on e h alf cups of the mixture with

ar an d o a an d i sug c rn syrup in a s aucep n, st r an d cook un til it will form a soft b all wh en tried in

irri d o o a e . o e d c ld w t r C ntinu S t ng, an a d sl wly

ee o r of the i k ook a ain i it thr f u ths cup m l , c g unt l o o i i i k f rms a s ft b all, then slowly add rem a n ng m l , stirrin g const an tly all over the bottom of the

Th fir s aucep an so th a t c andy will n ot stick . e e

o n ot b e oo hot as th re r i sh uld t , e mixtu bu ns eas ly . When it forms a firm b all of the con sistency y ou

for o e o ro d wish y ur c aramels, r m ve f m fire, ad

a a an d an kin of o re er. e v nill , y d nuts y u p f Scrap out i o ere an an d a nt butt d p , cut when cold . Wr p w in ax p ap er if desired .

M apl e Caram els

cu p m a ple su ga r 3 cu p corn sy ru p cu p white su gar 2 cu p s crea m Caram el s an d Nou gatin es 1 1 3

a o n r Put sug r, c r sy up , an d h alf a cup cream in a e a i n s uc p n, st r u til suga r is dissolved , bring to o o n b iling p int, a d boil until mixture will form a so a en r e in o a er e ft b ll wh t i d c ld w t . Stir g ntly an d o a to e e n in ak the c nst ntly pr v nt bur g, m ing spoon reach all p arts of the bottom of the s auce

an . D n ot e a as a in m a e th p o b t , b e t g y caus e c andy to b ecome granular . As soon as candy

a o a add a o er a of ea . forms s ft b ll, n th h lf cup cr m

Boil until it again forms a soft b a ll in cold wate r,

i n oi i a add rem aining cream , a d b l unt l c ndy w ll form a decidedly firm b all when tried in cold water . The caramels wh en cold will b e of the s ame con

i o a sistency as this firm b all . Pour c aramel nt

in e . e oo buttered pan se ven ch s square Wh n c l ,

n d a in wax a e . a a e cut in squ ares , a wr p p p r If c r m l

e ar re n it to ke e add o e should g t sug y , tur ttl , m r all the ea a e cream an d b oil a gain . If cr m is dd d

m a b e a e in a o e e at once, ca ram els y m d sh rt r tim , but th ey will n ot b e as rich an d creamy as wh en cream is a dd ed at th ree differen t time s .

Nougatin es I

4. cu p corn sy ru p Whites 2 eggs cu p hot water c u p n u t meats i a 2 cu ps sugar 1 tea spoon van ll

h t a er an d a a e Put corn syrup , o w t , sug r in s uc

an i a r is i o e an d oi W p , stir unt l sug d ss lv d , b l ith 1 1 4 Th e Can dy Cook B ook

°

o 2 0 F. or a e out stirring t 7 , until c ndy is brittl

Bea t he e i when tried in cold water . t gg wh tes

dd he a a ea i mi stiff, an d a t syrup gr du lly, b t ng x

a i a an d e a o ture until creamy . Add v n ll , wh n lm st

d e ea . firm , ad chopp d nut m ts

n in e i ri e a e o er i Pou r into p a l d w th c p p r, c v w th i a ee of ri e a er an d ea e n i firm . sh t c p p , l v u t l Cut n piece s on e an d on e h alf in ches lon g an d five

i d k a in w eighths of an inch w de an thic . Wr p ax

r di in e e oa i o o a e . p aper, o p m lt d c t ng ch c l t

Nougatin es II

1 cu p gra n u l ated sugar Whites 2 eggs é cu p corn sy ru p c u p b la n ched alm on ds 1 3; cu p hon ey (strain ed) cu p cherrie s 1 teaspoon p a raffi n (m e lted) 3; c u p bla n che d pistachio te a spoon salt n uts 1- cu p water 1 teaspoon van ill a

the ar or o e Put sug , c n syrup , h n y, p araffin, an d

a er in a e a i o a io a w t s uc p n, st r cc s n lly, an d let b oil ° t o t he ar a e ree a o 2 8 F. h d b ll d g , b ut 4 Add the

a to the e ea n i dr an s lt ggs , b t u t l y , d gradually

o r on a r of the r e a in p u p t sy up , b t g con stantly me anwhile with the egg b eater ; return the rest of t he r t o the fire an d let oi sy up , b l until it is ° ri e e e e in o a e or to 2 0 F b ttl wh n t st d c ld w t r, 9

T en rn i a a on the h tu th s gr du lly eggs, b eating const antly .

1 1 6 Th e Can dy Cook B ook

r or in e a Put suga , c n syrup , an d water s auc p n,

ir n i e i e oi i st u t l w ll m x d , heat gradu ally t o b l ng ° i oin an d oi i o irrin t o 260 F. or n p t , b l w th ut st g , u t l

' i k in o B e a e i e t b egins t o crac c ld water . t gg wh t s

i e a re i an d ro n ot iff an d unt l th y l ght f thy, but st dry ; continue b eatin g with an egg b eater while the syrup is b ein g p oure d in a fin e steady st ream on

Be a i i re is iff e o to the egg . t unt l m xtu st n ugh

oo en oon m a b e e hold it s sh ape . A w d sp y us d

i iff n when mixtu re b eg ns to st e . Add nut meats,

in r e e e a n d a ori r o a e cut la g pi c s, fl v ng, tu n int d ep

n i i a er a er o er o i a p a l ned w th w f p p , c v t p w th w fer

r n d en e ar o rn ro n an d p ape , a wh n ly c ld tu f m p a ,

ra e a i e in wa cut in to oblong piece s . W p ch p ec x

For a i re of E i a p aper. nuts m xtu ngl sh w lnuts, w on an d i a io n m a b e e . fe alm ds , p st ch uts y us d A candied che rries cut in qu arters m ay be added if desired . CHAPTER VII

PULLED CANDIES

CANDI E S th at are to b e pulled need t o b e i ° ° o e to 2 F. or o 260 r o b l d 54 up t F. Wh en em ved from the fire they should b e of the consistency re ire f r he e an qu d o t finish d c dy . A bit of p araffin kee ps t he c andy from stickin g to the teeth when

ei e is n ot i e i b ng ch ew d , but it d g stible, an d its use n

a a ie is or i e m nufactured c nd s f b dden in s veral St ates . Molasses c andies n eed t o be stirred during the

kin o i l ast p a rt of the coo g t prevent burn ng . A candy hook att ache d to the wall is con ven ien t when much c an dy is to be pulled .

e an i k t o the a If, while b eing pull d , c dy st c s h nds,

o they m ay b e rubb ed with fl ur .

M olasses Can dy

3 t a bl esp oon s b utter c u p sugar 2 c u p s Porto Rico m ola sses 1 t a blespoon V in egar

e a or o ke e Me lt butter in sauc p n ir n ttl ,

r an d i a is molasse s an d suga , st r until sug r 1 1 7 1 1 8 Th e Can dy Cook B ook

B n i i o e i e e solved . oil u t l m xture b ec m s br ttl wh n ° D i the rie in a er or t o 2 6 F. t d cold w t , 5 ur ng last p art of t he cooking candy sh ould b e S tirred

i e ar e ore aki o const antly . Add v n g just b f t ng fr m

o r on r ar e a or a a e fire . P u butte ed m bl sl b g t r n d en oo n o e i t ay, a wh c l e ough t h andl , pull unt l

ro n d i o ore in i of er an d po us a l ght c l d , us g t ps fing s i n e z in i in he n . thumbs, ot squ e g t t h a d Cut n

i in i r k i a e e a e o o a a e . sm ll p c s , us g l rg sc ss rs sh rp n f

Wrap in wax p ap er .

’ Daddy s M olasses Can dy

ss s 3 1 cup mola e ; cu p sugar }1 teaspoon sod a

Put mola sses an d sugar in s auce p an or iron

ke e . ir n i i e n d i i ttl St u t l d ssolv d , a b o l w thout

irrin o e r a o era e fire r in in i st g v m d t , b ush g s de edge of s auce p an with butter t o prevent b oilin g over. ° Cook t o 2 56 F or until mixtu re spins fin e threads

i r i wh en dr pped S lowly f om t p of spoon . Put

r e n f n in o re i th ee tabl spoo s o c a dy t a butte d d sh ,

o an d kee p in a wa rm place for colorin g . Add s d a to e ai in an ir an d i o e e r m n g c dy, st , turn nt butt r d

en p an or on t o buttered sl ab . Wh cool enough to

n e s i k an d as on a s i h a dl , pull a qu c ly l g poss ble .

e e i la on it the Wh n v ry l ght , y up unpulled candy,

in on e in an d pull out together long strip . Cut

1 20 Th e Can dy Cook B ook

° r or to 2 until it forms a h ard b all in cold wate , 54 ° o r e on e e ar e a or 2 56 F. P u g ntly butt r d m bl sl b

e oo e o t o an e or la rge t ray . Wh n c l n ugh h dl , pull

in h k i ea i i o o e . t e oo unt l l ght c l r d If us g h , tw st ch

h k Use o r on the time as it falls from t e hoo . fl u

a if a i k . Ro e e an d h nds c ndy st c s ll, cut in pi c s, wrap in wax p ap er.

M olasses Can dy B ars

Fo o ire io for Mo a e e ooki ll w d ct ns l ss s Kiss s , c ng ° i i t o 2 6 F. a s o a e as o e e 5 Pull l ng t m p ss bl , th n

in ar an d ra wax a er. cut b s, w p in p p

Velvet M olasse s Ki sses

1 1 b es oon s in e ar 5 cu p m ol asses % t a l p v g 1 % cu ps sug ar t e aspoon cre a m of tartar cu p water 4 t ab le spoon s b utter 1 7; te a spoon soda

e ar wa e an d e ar in Put mol ass s, sug , t r, vin g

iron ke e ir i it oi an d ddd s aucep an or ttl , st unt l b ls ,

Boi n i i re e o e cream of t art a r. l u t l m xtu b c m s °

in o a e r or t o 2 6 F. b rittle when t ried c ld w t , 5

e Stir con st an tly during l ast p art of cooking . Wh n

er an d o a . o on nearly don e, add butt s d P ur

r e ra an d e oo buttere d m arble slab o agat t y, wh n c l i i ore . i e a o pull until l ght col d Wh l pull ng, fl v r

n a i a or a a e a oo of with on e teaspoo v n ll , h lf t sp n

r a few o oil of e e i lemon extract, o dr ps p pp rm nt Pu lled Can dies 1 2 1

Win or er reen . in i t g Cut p ece s with scissors, an d

a in wax a wr p p per .

Tafiy

1 cu p su gar 1 % t ab l espoon s b utte r 3 cu p co rn sy ru p 5 c u p wate r

Me er in a e a add lt butt s uc p n , sugar, corn syrup ,

an d a er ir i a is i o e i w t , st unt l sug r d ss lv d , br ng to ° oi in oin a n d i i o i i o S rr t o 260 F. b l g p t , b l w th ut t ng , or un til it forms a h ard b all wh en t rie d in cold

r water. Pou on a m arble sl ab or white agate t ray which has b een slightly moistene d by b ein g

e o e r i a ie e of a ee wip d v w th p c d mp ch secloth . Fold edges over in to t he center b efore th ey h ave time to get h a rd ; by doing this t he c an dy will b e

ke in oin it t he an pt soft , but d g c dy must b e dis

t u rb ed as i e as o i e as an en en l ttl p ss bl , y t d cy

o ar irrin it m a a e it t o a r an d t w d st g y c us sug , th en f oo a s an is it can n ot b e pulle d . As s n c dy cool

an e k ea it i firm add e nough t o h dl , n d unt l , fl avor,

then pull it over a hook un til it is white . Cut

in r in o a r an d a a e a . with scisso s t b s, wr p w x d p per

S alt Water Tafiy

1 5 cu ps b rown su ga r cu p water cu p corn sy ru p 1 % te asp oon s salt 3 tablespoon s b utte r t a b lespoon gly cerin e 1 % tea sp oon s v an ill a 1 2 2 Th e Can dy Cook B ook

n er an d a er Put brow sugar, corn syrup , butt , w t

n i irri o a in s a ucep an or iron ke ttle, a d b o l, st ng cc ° i i or a a r a sion all t o 2 6 F. r n t y , 5 , o u t l f ms h d b ll

n i in l a an d e i e wh e tr ed co d wate r . Add s lt glyc r n ,

r on a r or a a e a an d pou greased m ble slab g t tr y ,

n n i i o ore . when cool enough t o h a dle, pull u t l l ght c l d

n i out in ro Add va lla while pulling . Pull und

h in i e i sticks t e siz e of kisse s, cut sm all p ec s w th

i o an d ra in a e a er. sc ss rs , w p w x d p p

Atlan ti c City S alt Water Tafiy

1 cu p sugar 1 t ablespoon b utter 3 5 ta blespoon corn starc h } cu p water cu p corn sy ru p te aspoon salt Fla vorin g

Mix ar an d or ar in a e an add sug c nst ch , put s uc p , i n d a er. ir n i o i corn syrup , butter, a w t St u t l b l ng ° i i oi is re a e an d oi to 2 6 F. or t p nt ch d , b l 5 , unt l forms a firm b all when t rie d in cold water. Add

n e a or a a e ra an d s alt , pour o greas d sl b g t t y,

en o a e n i i o ore . wh cool enough t h ndl , pull u t l l ght c l d

Di i e in e ara e or o an d o or an d a o v d s p t p ti ns , c l fl v r

e a o io as e i e i e it is ein e . ch p rt n d s r d , wh l b g pull d

in i e ra e or Lemon , orange, pepperm t, l m , st wb rry,

in r m a b e n d i k ree p eapple fl avo s y used, a p n , g n,

e o r oran e o or a e . y ll w, o g c l p st To m ake red st ripe d kisses h ave on e portion of candy colored b right red an d kept warm near the

1 24 Th e Can dy Cook B ook

e n an o e wh n tried in cold water . Pour o il d

a e a or a e i e a a e a an d ea e m rbl sl b , l rg wh t g t tr y, l v undisturb ed until cool en ough to h andle e asily .

i a a oi in an o e e a is ike a L ft c ndy, v d g y m v m nt th t l

i i o io as S i rin m a a e a to st rr ng m t n , t r g y c us c ndy

ar an d i r e e an d sug , pull, doubl ng candy ove v nly

i o t a n i k in the ai pull ng u s lo g as poss ble, eep g gr n ll in in he i . a on e way . Add flavor g dur g t pull ng

e a i i ou Wh n c ndy s t oo st ff to pull longer, stretch t

o a on o e a an i h in ia e e an d int l g r p , h lf nc d m t r,

i i o i i e cut w th sc ss rs nto sm all pieces . Put mm diatel in o a o of o ere ar ir y t b wl p wd d sug , st until

e oa e an d e d r in o ar w ll c t d , wh n y put t a gl ass ! ,

o e an d let a e era a in a a c v r, st nd s v l d ys warm pl ce, i wh en cand es should b ecome ten de r an d sugary .

a m a b e i i e in o e era or io C ndy y d v d d t s v l p t ns, an d on e portion colored pin k an d fl avored with Wintergreen ; anothe r portion m ay b e colored green an d fl avored with almond an d van ill a ; an oth er portion m ay b e colored yellow an d flavored with lemon or orange .

Peppermin t S tick Can dy

2 cu ps su gar i c u p corn sy ru p c u p water

r or r n d e i n Put suga , c n sy up , a wat r n s aucep a ,

ir n i is i o e rin oi in st u t l sugar d ss lv d , b g to b l g Pull ed Can dies 1 25

° o n 0 F. r p int , a d boil without stirring to 3 1 , o i unt l it b egins to discolor on edge of s a ucep an .

o r o er off P u ut on oiled marble slab or pl att , cut a a ar sm ll portion , color red, an d keep in a w m

i in an as can place . Pull rema n g c dy as soon it b e an e i of oil of h dl d , fl avoring w th a few drops e e r i ut i o a o an d a e p pp m nt . Pull o nt l ng strip , fl tt n

ie c n it . Pull the red p e ou t to the s ame le gth ,

i r h an d la on . k o i o e t e y top Pull qu c ly, h ld ng v

o e or in o of o en o ri an d st v , fr nt v , int thin st ps,

ee o in an d twist so t he strip will b e spiral . K p r ll g

i in o e i o or tw st g until c ld , th n cut with sc ss rs, break in short lengths . CHAPTER VIII

HARD CANDIES

BR i ike r o a e a ITTLE cand es l butte sc tch , b rl y sug r,

i i k ri an d n o a are ooke pepperm nt st c s, b ttles ug ts, c d ° ° 2 0 0 F to 9 F. or up to 3 3 . They should b e thin an d ve ry b rittle when

finish ed . Candies b oiled t o a high temperature an d pulled

b e a e i a a o e in ron of a must h ndl d w th c nv s gl v s, f t

M e erie e warm oven or b atch wa rmer. uch xp nc is required to succe ssfu lly m an ipul ate the syrup

e in akin ri m a an d i k an ie us d m g Ch st s st c c d s, an d it will h ardly pay the home candy maker to attempt them .

B arl ey S ugar Drops

2 cu p s sug ar Colo r paste 1 c u p water tea sp oon crea m Of tartar Fl avorin g extract

a an d a er in a e a i dis Put sug r w t s uc p n, stir unt l

o ori if e ire o r oil solved , add c l ng d s d , c ve , an d b

1 26

1 28 Th e Can d y Cook B ook

i e ie e e a i a in a e a Put ngr d nts , xc pt v n ll , s uc p n, ° n i i r k e ried a d oi to 2 88 F. r n b l , o u t l t c ac s wh n t in i o e re o r. n i r c ld wate Add va lla, tu n nt butt d i t n oo i k in are . , c l sl ghtly, an d mar squ s

S cotch M al lows

Dip m arshm allows (whole or cut in h alves) in k B e r o or i e it is i o . Ta e utt sc tch I II , wh l st ll s ft

i wo- in e ork an on e e a e up w th t t d f , d put butt r d m rbl slab or tin sh eet .

B utterscotch S quares

1 § cu ps light b rown su g ar 1 % ta blesp oon s butter cu p corn sy ru p i te aspoon salt is c u p wate r Oil of lem on

ar o n r an d a e in a e a Put sug , c r sy up , w t r s uc p n ,

ir n i ar is i o e ri to oi i oi st u t l sug d ss lv d , b ng b l ng p nt, °

i i k i r. an d oi to 2 80 F. or t ra n o a e b l , unt l c c s c ld w t ° i r er an d a an d o to 2 0 F. o Add butt s lt , b l 9 , un til it re aches the h ard cra ck when trie d in cold R a er. e o e ro fire r i Oil of e o w t m v f m , fl avo w th l m n , an d pour out b etween b a rs on slightly moistened

k i r a ar n a es n re k o . sl b , m q , a d b a up wh en c ld

B utterscotch Wafers

1 3 cu ps su gar 1 % t ablespoon s b utter i cu p corn sy ru p ta bl espoon d ark m olasses cu p water i te asp oon salt Few drops oil of le m on H a rd Can d ies 1 29

ar orn an d r in Put sug , c syrup , wate saucep an ,

ir i i o e rin to i st unt l d ss lv d , b g b o ling point , an d i ° o t o 2 0 F. or n i i i b l 7 , u t l t s b rittle when t ried in w o a e . e an d c ld t r Add butt r mol a sse s , an d cook ° t o 2 80 F. or i it ra k in , unt l c c s cold water, stirring

to re en rn i . i e ir i p v t bu ng Wh l st r ng, move t he

oo o er e e r a r of t he o o of h k sp n v v y p t b tt m t e ettle .

B e a re n ot to ir in on c ful st just e spot , thus allow in g t he c an dy to bu rn on t he other sid e of the R a e an . e o e rom fire add s uc p m v f , s alt , fl avor

i oil of e o an d ro ro t i of w th l m n , d p f m p spoon on oiled m a rble sl ab or tin sheet in wafers t he siz e of a ar r of qu te a doll ar.

Cream B utterscotch B a ll s

1 cu p white suga r 5 c u p b u tter 5 cu p b ro wn suga r c u p he a vy c re a m 5‘ c u p white corn sy ru p 1 te aspoon v an ill a or l e m on extra ct

ll h i e e e the a o i Put a t e ngredi nts, xc pt fl v r ng, i n ir n i i e t o oi i n a s a ucep a , st u t l m x d , bring b l ng

oin an d oi i re is iff en o p t, b l unt l mixtu just st ugh t o kee it s a e e a i e is ro e i o p sh p , wh n l ttl d pp d nt

it c an be i e ro t he a er cold water. If l ft d f m w t

n d r m in in a en a e wi t he n e a e a a b ll wh sh p d th fi g rs , i i Re o e ro fire add a orin o r t s done . m v f m , fl v g, p u

o ere an an d w en oo a e in o int a butt d p , h c l sh p t Th n d ro in o e e ar. e sm all b alls , a ll p wd r d sug 1 3 0 Th e Can dy Cook B ook l candy wh en removed from the fire m ay b e dropped from the t ip of a spoon on an oiled m arble sl ab or ra o a e the z e of a ar er of o r t y, int w f rs si qu t a d lla . Th ese should b e loosened with a thin-bladed knife

e re e a e i e b fo th y h v t m to get h ard .

Cream B utterscotch with Nuts

Follow re cipe for m akin g Cream Butterscotch

B a . n an i r lls Wh e c dy s emoved from fire, add h alf a cup of walnut or pecan nut me ats cut in

a ie e an d o ee as re B sm ll p c s , pr c d in C am utter B scotch alls . Tofi ee

2 cu ps light b rown su gar cu p b utter 4 te aspoon s vin e ga r or t he cu p E n glish wa ln ut m eats j u ice of o n e le m o n

Hea a r e an d in e ar or e o i e t sug , butt r, v g l m n ju c

o era e fire ir i t he ar i o e over a m d t , st t ll sug d ss lv s , ° then b oil without stirring to 270 F or until

n i in syrup forms a h ard b all whe tr ed cold water. Pour c are fully a round an d over the n uts which h ave b ee n a rran ge d in rows in buttered or oiled i an . e o n a e ea on e p s Wh n c ld , cut squ r s, l ving nut in t he center of each square .

I-I oreh oun d Can dy

5 ou n ce d ried horehou n d c u ps su gar 1 cu p water cu p corn sy ru p

1 3 2 Th e Can dy Cook B ook

Remove almonds from syrup to a buttered cake

t h re ain i f coole r. Put e m ng cup o sugar an d h alf a of a er in a e an a e an i an d ri cup w t cl s uc p , st r, b ng to oi i oi add the a o an d i b l ng p nt ; lm nds , st r an d

oi n i a on are e oa e i b l u t l lm ds w ll c t d w th sug ar .

ain rain on ake oo e an d if oa in i Ag d c c l r, c t g s n ot

ffi ie i k e ea the ro e i . su c ntly th c , r p t p c ss aga n

Alm on d Nougat

’ oun d con fec ion ers su ar ou n d a m on ds b p t g p l , l an ched an d fin ely chopped

a in an iro r i an a e on a Put sug r n f y ng p , pl c r nge,

d i on an n i e e a dd a an st r c st tly u t l m lt d ; lmonds,

Fo an d pour on an oiled m arble sl ab . ld mix

roa - a e k i e as it re a k ture with a b d bl d d n f sp ds, eep

Di i e in o r in it o an in o io . a g c nst tly m t n v d f u p rts, an d as soon as cool enough to h an dle , sh ape in

on e ir i in ia e er kee long rolls ab out th d nch d m t , p i i in o io a o o . e o n g rolls m t n unt l lm st c ld Wh n c ld ,

n i T i sn ap in pieces on e a d on e h alf nches long . h s is done by holdin g roll at poin t to b e sn apped over the sh arp edge of a broad— bladed knife an d i snapp ng . These pieces m ay b e dipped in melted con fec ’ Me o h t ion ers chocol ate . lt ch colate over ot

a er ea i a ork i i an d oo w t , b t w th f unt l l ght sm th, i an d when slightly cooled d p pieces in chocolate, H ard Can dies 1 3 3

an d with a two-tined fork or a bonb on dipper re

o e ro o o a e to oi e m v f m ch c l t l d p ap er, drawing

i er ro to of ea th d pp th ugh p ch e entire length ,

ea a ri thus l ving dge .

Nougat Drops

Drop Almond Nougat mixture from t he tip of a spoon on an oile d m arble sl ab as soon as t a ken

o fire . T e e ro a e fr m h s d ps h v a rough surface . ’ en o di in e e o Wh c ld , p m lt d c nfectioners chocolate, i if des red .

Pean ut Nougat

2 cups su gar 1 q u art p ean uts i teaspoon salt

S e e o e ki an d e o h ll, r m v s ns , fin ly ch p peanuts .

S ri k e i on e o r p n l w th f u th teaspoon s alt . Put

ar in hot iron in n sug fry g p a , place on range, an d stir con stan tly with wooden spoon until melted to a r aki a re t kee ar ro i sy up , t ng c o p sug f m s des of i an . n ut e a o r t on e p Add m ts, p u a c nto a warm

e re t in or on ar e a an d a k in butt d , m bl sl b , m r

i n sm all squ are s . If sugar s ot removed from range

as oo a s e i i k r . s n m lted , t will qu c ly bu n

Nut B ar

Cover the b ottom of a buttere d sh allow p an

a with on e an d on e third cups nut me ts (castaneas, 1 34 Th e Can d y Cook B ook

E i a or a o in a er . ngl sh w lnuts , lm nds) cut qu rt s

o r o e two u r ea t P u v r c ps suga , melted as for P nu

o a Ma k in N ug t . r b ars .

Nut B rittl e

1 % cu ps shelled n uts cu p corn sy ru p te aspoon salt cu p wat er 1 cu p su ga r 1 % ta blespoon s butter teasp oon l e m on extra ct

Use ea or an o er e e k p nuts y th nuts d sir d, sprin le

i a an d a e in o en h w th s lt , pl c v to b ecome ot . Put

ar orn r an d sug , c sy up , water in saucep an, stir

n i it e i o oi i u t l b g ns t b l, wash down s des of s aucep an ° i a wet r e an d ook to 2 F. or w th butt r b ush , c 95 , un til mixture is ve ry b rittle when tried in cold

d n n r er. er e ra an d wat Add butt , xt ct, uts, a tu n

on s i can in to a buttered p an or tray . As so a t b e a e r the a o er an d an d h ndl d , tu n m ss v , pull

i ' i i B eak in irre stretch t out as th n as poss ble . r g

I n ea er kee in o ere ular piece s . d amp w th p c v d

i m o e i k !ar th at t ay n ot b ec m st c y .

Nougat

Nut B rittle m ay be pou red out so th at it will b e ree o r of an i i k an d the to th f u ths nch th c , p

i i Be ore i oo it smoothed with a roll ng p n . f t c ls must b e cut in piece s on e in ch long an d three

i o an i i e a ar k it e ghths f nch w d , with sh p nife . If

1 36 Th e Can dy Cook B ook

an an d o a mix tried in cold water. Add p e uts s d ,

o r in o ere an an d rea e in thoroughly, p u t butt d p , c s squ ares .

Cocoanut Con es

2 cu ps su gar Few grain s crea m of tartar cu p wat e r 2 c u ps chop p ed cocoan ut Grated rin d on e fourth Few grain s salt oran ge

ar a er an d oran e rin in a e a Put sug , w t , g d s uc p n .

i oi in oin is rea e en add ea Stir unt l b l g p t ch d , th cr m °

a an d oi i o irrin to 2 0 F. or of t art r, b l w th ut st g 9 , w i w until it will snap h en t rie d n cold ater. Add i an d a . M x oro a e in cocoanut s lt th ughly, sh p

w a an d a e on ax e t o . sm all cones, pl c p p r dry CHAPTER I!

GLACES AND PULLED FLOWERS

WHE N sugar an d water are b oiled to a high e e a e i an a i t mp r tur w th c d , as cream of t artar or e o i e ar of t he l m n ju c , p t sugar is ch anged to glu o an d a re u r c se, with c f l t e atm en t the syrup will e a ea an d e o e e a r m in cl r b c m v ry h rd . When

o a n of wire swung fr m bu ch s , fin e threads fly off which look like S pun gl ass . This is c alled spun

ki of n an d r m sugar . All nds uts f uits ay b e dipped in t he syrup while it is hot . On a cold day they

a e e a e an d re ain dr a o h rd n imm di t ly, m y l ng time.

n a a ea er e e I w rm , d mp w th th y b come sticky an d

T e m a b e ro uns atisfactory . h y y lled in gran u l ated sugar if t he wea ther ch an ges after they h ave been m ade . Candy b askets an d flowers re quire much ex

c f e e e ea p erien e or p rf ct r sults, but much pl sure an d m any attractive pieces m ay b e att ained by experimenting with a syrup b oile d to the highest

an ea o temperature it c r ch with ut burning . It is ‘37 1 3 8 Th e Can dy Cook B ook

e as wis to color the syrup before it boils, stirring color p a ste into the mixture after it has cooked is liable to make it sugary . Candy le ft over from spun sugar or flowers can be warmed by setting t he s auce p an on an asbestos m at on t he ra e an d e c an b e o e out in ng , th n p ur d a i n r t in an d oke in e e th n sheet o a wa m , br n pi c s

e wh n brittle .

Glacé Nuts

2 cups sugar 1 cu p b oilin g water 3 te aspoon cream of tartar

i r ie in a e a Put ng ed nts a smooth s uc p n , stir,

a e on ran e an d e o oi i oi . a pl c g , h at t b l ng p nt W sh off suga r which adhere s to S ides of s aucep an with a e r i e in o a e an d oi butt r b ush d pp d c ld w t r, b l ° i i o irrin t o 1 0 F. or i e w th ut st g 3 , unt l syrup b g ns

Re o e a e a at o e o fire t o discolor. m v s uc p n nc fr m , an d place in a l arger p an of cold water to in stantly

Re o e ro o a er an d stop t he boiling . m v f m c ld w t ,

Take pl ace in a s a ucep an of hot water. nuts

i e ke e or i se p arately on long p ns or ste l s w rs , w th

i z r di in S r to o e a sm all p a r of twee e s , p y up c v r,

an d a e on a ee . remove from syrup , pl c tin sh t

Gl acé Fruits

Fr i i e ra e ra e rie For Glacé u ts, wh t g p s , st wb r s,

a ri k a section s of oranges or m nda ns, umqu ts,

Glacés an d Pulled Flowers 1 39

a e e e an d a e c ndi d ch rri s other c andied fruits, d t s,

an d m figs ay be used .

Se ara e ra e o he i a p t g p s fr m t clusters , leav ng

or e e of e on sh t pi c st m each grape .

S a er ie b e a e e an d the tr wb r s must c r fully dri d ,

hulls left on . Ora nges an d mand arins should h ave t he skin

a e e off n o off an d o b e c r fully pull d , t cut , sh uld s ep arated into se ctions without brea king the

ee m a b e re o e o a membrane . S ds y m v d thr ugh tiny ope ning m ade on the inside edge of each

piece of fruit .

a e ea e Cherrie s are used whole . C ndi d pin ppl

an d other ca ndied fruits sh ould b e cut in piece s . Dates an d figs m ay be left wh ole or cut in pie ces

T e m a b e ffe e ore i in . a s d e sired . h y y stu d b f d pp g

for a an d di r i Prep a re syrup as Gl cé Nuts, p f u t ,

i e a a a r of eez er on e piece at a t m , using sm ll p i tw s

e o er ea ie e o e e or a ca ndy dipp r, c v ch p c c mpl t ly

n e la on a i tin an . with syrup , a d th n y br ght p

a d a an d o b e ar Gl a cé Fruits keep but y , sh uld

te mpted only in cold cle ar weather . Th ey are att ractive when serve d in in dividu al

p ape r ca se s . M arshmallows Glacé

n d di on e at a i e in B rush m arshm allows , a p t m

syrup prep are d as for Glacé Nuts . 1 40 The Can dy Cook B ook

Glacé M arzipan

or a e ie e of a a e Cut sh p p c s lmond p aste, prep r d as for o F i an d di ie on Alm nd ru ts , p p ces e at a

e e a e as for a tim in syrup pr p r d Gl cé Nuts .

Jellies Glacé

Cut in cub es Mint Jelly (see p age Apple Paste (see p age 1 5 3) colored red an d fl avore d with

il of o e or Ora e a i e see a e o cl v , ng P st ll s ( p g

Dip in syrup pre p are d as for Glacé Nuts .

Tafiy Apples

6 small red apples 6 wooden skewers 1 2 d ates 1 cu p b rown sugar cu p n ut m eats cu p water

i e an d e o e o e W p r m v c r s from apples, stone

a e o o a e an d mix d e d t s , ch p b th d t s nuts, , an us to k fill c avities in apple s . Coo Sii gar an d wate r

i e e ri in a until br ttl wh n t ed cold water . Put k e in ea a e di a e in s ew r ch ppl , p ppl syrup ; when d covered, remove an cool .

Can dy Flowers

2 cups su gar Color paste 1 wa er i eas oon cre cup t t t p am of tartar

a an d a e Put sug r w t r in saucep an , add color

e as e e a a bit o p ast d sir d , sm ll f red on t he en d of a toothpick will b e sufficient to m ake pink

1 42 Th e Can dy Cook B ook

h e of o e are a e high . After t e desired numb r r s s m d , the rem ainder of t he c andy m ay b e colore d d ark

an d e a e an d a e a e . green , l v s c lyx s m d The se roses are very effective when pl aced in a b ed of white or green spun sugar an d use d as a

a for e . e of a e o o an d g rnish ic s A v ari ty sh p s, c l rs, flowers m ay b e made as t he artist b ecomes ac

o e t o o kin i t h an an d ear cust m d w r g w th e c dy, l ns to keep it just warm an d soft enough to h andle comfortably . Can dy B askets

2 cu ps sugar Color p aste 1 cu p water teaspoon crea m of tartar

a an d a e in a i n i dis Put sug r w t r s aucep n, st r u t l o e add o o in if i s lv d, c l r g des red , cover, an d b oil

i Re o e o d ree n e . a th m ut s m v c ver, d cream of ° n d i o i i k i a a a o t 00 F. or t rt r, b l 3 , unt l t crac s n

Re cold wate r . duce heat if nece ssary to keep

o i . o on to a e e an syrup fr m burn ng P ur butt r d p ,

n d kee a ar a i i a p in w m pl ce, e ther n front of a

a as- o e o e or on t he a k of a ra w rm g st v v n , b c nge.

Take a a or io ein up sm ll p t n , b g careful n ot to

r the er an d a o n n i bu n fing s , pull m me t u t l glossy,

ake in o a flat e en oz e e o m t , v l ng , pull ut evenly

n i i n d u t l th n as glass , a sh ape over a sm all cup or K o . ee in a oo a e n i b wl p c l pl c u t l wante d for use .

a be ke ar i e a i an d C ndy must pt w m wh l h ndl ng, G lacés an d Pu lled Flowers 1 43

ork b e on e ra i w must d p dly . If candy gets brittle t oo oon e it s , m lt by settin g s a ucep an over the

fire on an a e o m at an d s sb st s , u e again . Sh ap e

an e of ri of e a n h dl s st ps pull d c ndy, a d fasten to

a ke i a ro of e e b s t w th d p m lt d c andy .

Fi an i er e or o o ll c dy cups w th sh b t b nb ns, an d

e o a e i a a d c r t w th spr y of c andy flowers .

Crystal Cups

2 poun ds sugar 2 cu ps b oilin g water i tea spoon crea m of tarta r

in e ie in a oo Bri Put gr d nts sm th s aucep an . ng t o t he b oilin g point a n d let b oil withou t stirring i ° r re a e a e era e of 2 0 F. or unt l sy up ch s t mp tur 9 ,

n i an r k en ri i u t l c dy c ac s wh t ed n cold water . Wa sh off suga r which adh eres to sides of s aucep an

i e r r i e in o w th a butt b ush d pp d c ld water . S et s a uce p an in la rger sa uce p an contain ing cold water t o in st antly stop cookin g ; then set in a s aucep an

i in e a m a n o of bo l g wat r, th t syrup y t cool too rapidly . B rush ove r a timb ale iron with olive oil an d

i o er. Di i o r ki wipe w th s ft p ap p nt sy up, t a ng c are th at syrup cove rs iron t o only two thirds it s

Re o e ro i e i o an d d epth . m v f m syrup , nv rt r n,

oo as swin g in fron t of an open window . As s n cup

i n . oo i o n d a ke o o a e ea . is formed , t fr m r C l r n r p t 1 44 Th e Can dy Cook B ook

is e to a e two iro so a on e m a It w ll h v ns , th t y

oo i e he a o o c l wh l t other is b eing used . If c l r

e e o b e m sch m is t c arried out , the syrup ay be

o o e a s e ir i c l r d d s ed b efore b oil ng .

r a e on a b ed of a an d A r ng cups spun sug r, fill i w th c andies . S pun S ugar

2 cups su gar 5 teaspoon cre am of ta rtar 1 cu p water Color p aste

er n d ea of ar ar in a e Put sugar, wat , a cr m t t s uc

n a dd o o e if e i e an d oi i o p a , c l r p ast d s r d , b l w th ut ° stirring t o 3 1 0 F or until syrup spins a very long

n i ia e in i thread . Pl ace s aucep a mmed t ly to a d sh of o a er o o t he oi i an d e set in c ld w t t st p b l ng, th n it

w r ho a er. Ha e ea t o a a e o iz o a t w t v r dy p ll l, h r nt l

ar a o ree ee a a a er e b s b ut th f t p rt, with p p b en ath

o ro oor ro a . Di ar i n er t p tect fl f m sug r p sug sp n , or a n of ire in r an d i bu ch w s sy up , wave sw ftly

r i i b ack an d forth b etween the b a rs . Sy up w ll sp n long threads ; th ese should b e gathered up from time to time an d pl aced on a cool platter. If

e a a e it for a o e on he fire syrup g ts sug ry, pl c m m nt t to melt . Spun sugar is used as a garnish around

or r i an n molds of ice cream gl acé f u ts d uts . Spun

ar is ea i a e In oo e a er o e sug s ly m d c l w th , but s ft ns k if very quickly in hot weathe r . It eeps b est put in a i r b x or ai in h t ghtly cove ed o p l t e refrigerator .

146 Th e Can dy Cook B ook

n n a e k granulated suga r, a d place o a pl t sprin led

i S a i o er e a an d w th sugar . ift sug r l ghtly v p t ls , place in warm room near stove un til dry . If

e a are n o o o oa e t he o e m a p t ls t th r ughly c t d , pr c ss y b e repeate d . Crystalliz ed Pears

Take seckel or B artlett pears which h ave n ot

to i e an d are e e a i h begun r p n , p th m, l v ng t e stems

in on . i k e e a a e o e r i Pr c s v r l pl c s , c v w th cold

a an d add a r a of r a for w ter, c yst l bu nt lum each

wo e ar . B i t o oi i oi an d t p s r ng b l ng p nt, cook

e i e a re e er ein a r g ntly unt l th y t nd , b g c eful th at

in o e do n ot o to ie e . ea r a er th y g p c s Put p s c ld w t , ch anging it several times until pears look clear . M ake syrup by boiling two cups sugar an d on e i a e fi e e e oo . cup w t r v m nut s, th n c l

D ai ear o e i o r d r n p s, c v r w th c ld sy up , an leave - D for e o r o . ai r ro e tw nty f u h urs r n sy up f m p ars, a dd on e ar ri to oi i oin cup sug , b ng b l ng p t, cool,

in l n an d pour over pears . Aga et S t a d for twenty

r o r rain r add n fou h u s , d sy up , o e cup suga r, b rin g

oi i oi an d o r o r th r i to b l ng p nt , p u ve e pea s wh le

hot .

ai let an for e - o o r rain Ag n st d tw nty f ur h u s, d

ff an d k n i it in a o oo on re a . syrup , c u t l sp s l g th d

ea r let e i for on e in n d r Add p s , th m b o l m ute, a eturn both fruit an d syrup t o the crock for another Cry stalliz ed Fruits 147

- ° e o r o r . D a r k tw nty f u h u s r in sy up , coo to 2 2 8 F. ,

a dd e ar let e oi o e r p s , th m b l nc , emove from syrup ,

let r dr an d it is ea f uit y , r dy for use .

Can died Cran b erries

cu p su gar }1 cu p water cu p cran b erries

Se e red ra err e l ct firm, c nb i s , wash , dry , an d

r k two or ee i e i n e Boi p ic thr t m s w th edle . l sugar

an d a er i in a ea in ran w t unt l it sp s thr d , put c

er ie an d k b r s, coo gen tly until syrup will j elly

e e i Re e ro t of oon . e wh n t st d f m p sp mov be rries, on e at a i e t o wax a er n d l in h t m , p p , a et stand t e i i w a r n e rie . R in u t l ll d d oll granulated sugar, d ik an u se l e c an died che rries .

Can died Grapefruit Peel

an i ree i k ki Wash d w p e th th c s nned grapefruit , an d re move t he pee l in six sections lengthwise of

S oak o ern i in on e a r of o a e fruit . v ght qu t c ld w t r

Drain w i i a on a oon a . t o h ch s dded e t blesp s lt ,

in a e a o e r i o a er a n d ri put s uc p n , c v w th c ld w t , b ng

i in in r e a i o e ree i e t o bo l g po t ; ep t th s pr c ss th t m s , cooking in the last water un til p eel is soft an d

i i or in o in er. D a an d tend r in , cut w th sc ss s t th

ei t he ee . an e a n a rrow st rips . W gh p l Put qu l

in o a a e a add a a weight of sugar t s uc p n , h lf cup 1 48 Th e Candy Cook B ook of a e r r i i i add the w t r, b ing sy up to b o l ng po nt,

ee an d ook n i i is r. R e ea p l, c u t l t clea emov ch

i ara rain an d a e on a a e to p ece sep tely, d , pl c pl t

r ie e in o er ar an d cool, then oll each p c p wd e d sug ,

n ri i spread out to dry . Whe well d ed , store n glass j ars . Can di ed Oran ge Peel

Remove t he peel in lengthwise sections from

r i o r ri o h four oranges , cove w th c ld wate , b ng t t e

oi i oi an d ook o i o an d b l ng p nt, c sl wly unt l s ft

D i r th in i or . o e tender ra n , em ve fibrous s de p io an d i the i or ee in i arro t n , w th sc ss s cut p l th n n w

i a a e an on e of ar an d str ps . In s uc p put cup sug

c f a e r an d oi n i i i h alf a up o w t , b l u t l syrup w ll sp n a thread wh en allowed t o d rip from the t ip of a

ri of ora e ee i o the spoon . Put st ps ng p l nt syrup,

Re o e to a e let a an d cook until cle ar. m v pl t , st nd

ra e a until cool, an d roll in g nul at d sug r.

Oran ge B alls

r ra r ee Remove p eel from seve al o nges , cove p l

n d e or ree a a with cold water, a leav f th d ys , ch ng

in hot a er an d oi in g the wate r d aily . Put w t , b l

i n i e dr i ee e o o unt l soft, d rai , w p y w th ch s cl th , ch p

Tak an e a a o of n n d r . e fi e, a measu e qu l m unt

ar an d f r e a on e ir of a r a dd sug , o ch th d cup sug

r an d two t ablespoons e ach of water an d butte ,

1 5 0 The Can dy Cook B ook

i le five e . Re an d t stand m nut s move from oven,

i a k i e ake off o er w th a sm ll n f t shells an d skins . C v

e n i o a e add e o e an d ch st uts w th c ld w t r, l m n juic ,

D i i in a k o e . a o er soa v rnight r in , c v w th bo l g w ter,

r n Put simmer gently until tende , a d d rain .

a an d a e a e a S i i sug r w t r in s uc p n , tir unt l sugar s

i o e oi five i e dd n i d ss lv d , b l m nut s , a va lla an d

an d kee hot i in ch estnuts, p w thout boil g for two

D n r ro o . a o i h urs r i sy up f m nuts, b il unt l it spins a ea o o er the n an d long thr d , p ur v uts, leave over i i . Re e a . a ra add n n ght p t Ag in d n, o e teaspoon ° orn r an d oi to 2 8 F c sy up , b l 3 or until syrup

in a re a . e n d sp s th d Add ch stnuts, a allow syrup

oi o e o er the . R to b l up nc v nuts emove from fire,

i e i r e i to ra n an d r st r g ntly unt l sy up b g ns g i , emove che stnuts quickly to buttered tin . Serve in p aper c a ses .

an e o reak in i If y ch stnuts sh uld b p ece s, they m a b e e as e e for o o a e Ma r y us d c nt rs Ch c l t r ons . CHAPTER ! I

FRUIT AND GELATINE CANDIES

MAN! fruits con tain large amoun ts of pectin which c auses them t o j elly when cooke d with

To o er i sug ar an d cooled . th s d ssolve d gel atin e must b e added to ma ke t he mixture stiff en ough t o hold its sh ape . Gel atine candie s are n ot as sweet as oth er

n i a o firm i i c a d es, s th ey b ec me w th l ttle b oiling, an d le ss sugar n eed b e used . Gel atin e should always b e soaked in cold water

n i i i is a o e e o i u t l l qu d bs rb d , th n diss lved n or ove r b oiling water or hot syrup . Granul ate d gel atin e is most conveniently meas

d e or r e a i m a b u re , but she t sh edd d gel t ne y e sub stituted ; six sheets of gel atine will t ake the place

a i of fou r t able spoonsgranulated gel t ne .

r a o a e in a a i i Ma shm ll ws, wh en m d l rge qu nt t e s ,

T e a r usually con t ain gum arabic . h y e b eat en by

in for a o i e an d c an b e a r m ach ery l ng t m , m de fi mer

o i e a an d lighter th an is p ss bl when m de by h and . 1 5 1 1 5 2 Th e Can dy Cook B ook

T ere o e for o e o r a a h f r , s m purp ses , comme ci l m rsh mallows will b e more satisfactory th an thos e ma i a ow de at home, though a del c ate m arshm ll can b a an d a arie of o o a e an d e m de, v ty c l rs , sh p s ,

flavors can b e secured with gel atine an d egg white s . Gumdrops m ay b e m ade with gum a rabic or wi a e an d in a a ie of a o o o th gel tin , v r ty fl v rs, c l rs, an d S h apes .

Apri cot Paste

1 can apricots

D a o a can of a o an d r in syrup fr m pric ts, rub

r i ro a e e . Me a e r an d add f u t th ugh si v sur sy up ,

as ar in a e a three fourths much sug , put s uc p n, ° i k i 2 F. or a an d bo l to 54 , unt l syrup cr c s when

r a a i o tried in cold wate , b eing c reful th t t d es n ot

i o an d oi rr n burn . Add apr c t pulp , b l, sti i g gently

rn n i i re is so i k to prevent bu i g, unt l m xtu th c th at i h oo in i i an d a i t follows t e sp n st rr ng, det ches tself

ro the a e a . o o a ere an f m s uc p n P ur int butt d p ,

in a a er on e ei of an i i k spread l y ghth nch th c , an d w n iff r o ro an in h e st em ve f m p , cut fancy S h apes

i a tin an d ri k i w th sm ll cutte rs, sp n le w th coarse

ar or r a iz e a o i to e io on sug , ‘ c yst ll cc rd ng dir ct ns 8 p age 1 5 .

ea of o ri i o e e an Inst d p u ng nt butt r d p , p aste m ay b e dropped on waxed p aper in rounds on e

1 54 The Can dy Cook B ook

Drai t he of ere o b e ee n liquid , which th sh uld thr o r in o a ea e a add ar an d f u ths cup , t cl n sa uc p n , sug , ° boil to 2 38 F or until it will form a soft b all

Rub a e ro when t ried in cold water. ppl pulp th ugh i dd r n d oi irrin on an s eve, a to sy up, a b l, st g c st tly o n n in n i i r is so i k a t preve t bur g, u t l m xtu e th c th t it ea e t he an an d o o the oo ri l v s p , f ll ws sp n du ng

Oran e h i e . t e irr . Add a or as e st ing fl v d s r d g , a er or e o e ra on e a e oo i e r spb ry , l m n xt ct , t bl sp n l m

i e or a f w ro of oil of e er i are oo . ju c , e d ps p pp m nt g d P aste m ay b e colored d elic ately t o corre sp ond with

a o Dro a e o ti of oon in fl v r used . p p st fr m p sp o on wax a er or e a in a ere r unds p p , spr d butt d

l an d i R in an et n a a e . o p , it dry, cut f ncy sh p s ll coa rse sugar or cryst alliz e .

T i b e as i for a e or h s p aste m ay e us d fill ng d t s , as a en er for o o a e or for oa i e e of c t ch c l t s , c t ng pi c s marshm allow p aste .

Apricot M arshm allows

re a e ri o a e as in re i e on a e 1 2 P p r Ap c t P st c p p g 5 .

ar a o in two ie e o i e or Cut m shm ll ws p c s cr ssw s , cut circles on e inch in diameter from a sheet of ma rsh

a Di o n i m llow . p m arshmall ws o e at a t me in the r i a e or it iffe n d f u t p st bef e st ns, a place on wax

a e . e all are i e r in p p r Wh n d pp d , oll granulated sugar . Fruit an d G elatin e Can d i es 1 5 5

Green Gage M arshmallows

Prep a re Green Gage P aste as in recipe on

a e 1 an d ee as in e e for ~ A ric p g 5 3 , proc d r cip p ot

Mar shm allows .

Fruit M arshm allows

1 P rep are Apple Pa ste as in recipe on p age 5 3 ,

ee as fl avor with lime an d color green . Proc d in recipe for Ap ricot Ma rshmallows .

Apricot M arshm all ow S quares

i i e on a e 1 2 P rep are Ap ricot Pa ste as n rec p p g 5 , an d pou r h alf of it on e fourth in ch d eep in a squ are p an which has b een rin se d in cold water

ri or e ee an ar . o er an d n ot d ed , b tw n c dy b s C v with a piece of sheet m arshm allow the s am e siz e

he an an d o r re ai i a e o er the as t p , p u m n ng p st v

en in a e an d m arshm allow . Wh firm , cut squ r s roll in gran ulate d sugar .

Green Gage M arshm all ow S quares

Prep are Green Gage Paste as in recipe on p age

1 an d ro ee as in o Ma a o 53 , p c d Apric t rshm ll w

Squ ares . Fruit Marshm allow S quares

P rep are Apple P aste as in recipe on p age

1 a n d o ee as in i o Mar a o 5 3 , pr c d Apr c t shm ll w

Squ ares . 1 56 The Can d y Cook B ook

Min t Jelly B onb on s

6 a pples 2 tablespoon s gel atin e 2 cu ps water 4 ta b lespoon s cold water cu p su ga r Fe w d rop s oil of pe ppermin t Green color p aste

i a an d in a e add two W p e pples , cut qu rt rs , cups D r an d ok i e o . ai cold wate , co unt l v ry s ft r n through cheesecloth ; there S hould b e on e cup of

in a e a an d oi ten i e juice . Put s uc p n b l m nut s ;

i v in add a i i add sugar, b o l fi e m utes , gel t ne wh ch

k in o oo has b ee n soa ed f ur t ablesp ns cold water, stir until ge l atine is dissolved , an d remove from

F or i two or ee ro of oil of fire . lav w th thr d ps

in o r ree an d o r i o a re a an p epperm t, c lo g n , p u nt b d p .

rm in a e an d o in ran Wh en fi , cut sm ll cub s, r ll g u

r di in e e oa i o a e lated suga , or p m lt d c t ng ch col t .

Oran ge Pastill es

’ 1 % cu ps con fection ers sugar 1 tablespoon gelatin e 6 ta ble spoon s cold water 2 tablespoon s oran ge j uice tablespoon corn sy ru p Oran ge color p aste

’ Put h alf a cup of confectione rs sugar an d two t ablespoon s cold wate r in s auce p an ; wh en dis

add or i to oi in oin solved , c n syrup , br ng b l g p t , then add gelatine soaked in four t ablesp oon s cold

a er the ora e i e an d o a e o or a w t , ng ju c , r ng c l p ste t o

Si the e ai in color delicately . ft r m n g sugar on a

o e o the e er platte r, p ur mixtur int c nt , an d allow

1 5 8 Th e Can dy Cook B ook

r o r a an d o a e p aste, o f u teaspoons orange extr ct r ng

w l i e an d ee color p aste , or a fe drops oi of l m gr n

r a e m a b a e en i re is re colo p st , y e dd d wh m xtu

h r i a a ie f o . moved from t e fi e, to g ve v r ty o gumdr ps

To Crystalliz e Can dies

4 cups sug ar 2 cu ps water Gu m drops or b on b on s

a an d a e in a e an r i Put sug r w t r s uc p , sti unt l dis ° i r o e an d o i o r i to 22 F. o s lv d , b l w th ut sti r ng 4 , until syrup forms a very soft b all th at will n ot

Re o e hold it s sh ape whe n t ried in cold wate r. m v

fir a i i a er from e an d set s ucep an n a d sh of cold w t ,

o e a a o an d let an n i c v r with d mp cl th , st d u t l

k r D n r t he in an wa lu ewa m . o ot distu b syrup y y ,

a e a ie as it very easily b e comes sugary . Pl c c nd s

a are t o b a iz e in a o ake an th t e cryst ll d sh ll w c p s,

e o on i the a ie a re o ere g ntly p ur syrup unt l c nd s c v d ,

o e an i a t in o e an d set a a t o a c v r p w th c v r, w y cryst l

iz e for t en or e e. o or i r a are l tw lv h urs, unt l c yst ls

i ll n i h n i vis ble a over the ca dies . T p t e p ans u t l

h n i t e out . ea e the a e syrup runs L v c d s until dry,

n k i the p ac n wax p aper . When large amoun ts of c andy are t o b e cryst al

liz ed i is e o u se a r a e . r d , t w ll t sy up g ug Sy up shoul ° b e e at a e era r 0 F. an d e t st d t mp tu e of 6 , should o ° 1 register from 3 2}, to 3 5 on t he Beaume scale . Fruit an d G elatin e Can dies 1 59

Gumdrops II pou n d powdered gu m ara bic 1 cu p cold water 1 cup hot water Color 2 } cu ps suga r Fl avor

a ra i an d hot a er in e i Put gum b c w t doubl b o ler, kee o er hot a er n i i i p v w t u t l d ssolved , then stra n .

ar an d a er in i i Put sug cold w t s a ucep an , S t r unt l

ar is i o e w i sug d ss lv d , wash do n s d e s of s aucep an

i a er r i e in o a er an d oi w th butt b ush d pp d c ld w t , b l ° t o 270 F or un til mixture cracks when t ried in

t a n e o e r ho cold wate r . Se s ucep a at onc v t

a er dd i o e m r i n d e i w t , a d ss lv d g u a ab c, a leav th rty

ir ki r in e . o o an d a or as e e un m ut s C l r fl v d s d , s m , in o ar m o o er i a an d ea e t st ch lds, c v w th st rch , l v w B n i t o a . r Off a a d a z e or d ys ush st rch cryst ll , o a o en in e a ro a t ea ke e an d h ld m m t st m f m ttl ,

The i i e f roll in coarse gran ul ate d suga r . ns d o the se gumd rops should b e a thick syrup .

S uggestion s for Color an d Flavor for Gumdrops

Le e un o ored u se emon e rac or em n ui av c l , l xt t l o j ce. e in Lea e un co ored u se e rm a or. v l , p pp t fl v

Lea e un co ored u se icorice e rac . v l , l xt t

n u se or n e e rac . Color ora ge, a g xt t

or e o u se oil of sa ssafr s. Col y ll w, a

o r reen use oil of ime . C lo g , l il c o or red use o of o e . C l , l v

o or in k use ras b err e rac . C l p , p y xt t

o in k use rose a or. Col r p , fl v i se in er reen or Color p n k, u W t g flav . Th e Can d y Cook B ook

S uggestion s for S h apes for Gumdrops

Sm all con es Circl es M e diu m con es Rin gs Large con es Cub es B a rs Oran ge Gumdrops

6% tablespoon s gel atin e I i cu ps sugar 1 cu p water 5 cu p corn sy ru p 5 cu p oran ge j uice (strain ed) 1 ta bl e spoon water Grated rin d ora n ge

Soak gel atine in orange juice an d on e cup water

k a r o r i i i is a or e . oo unt l l qu d bs b d C sug , c rn sy up , °

a e i an d 1 a e oon a er t o 2 0 F. or ng r nd , t bl sp w t 4 , or until a soft b all is forme d when mixture is tried

e a in e r on e i e re in cold water . Add g l t , sti m nut ,

i L n r re an d a . et a five move f om fi , str n st d

i o e an d o in o S a m nutes , rem v scum , p ur t t rch

a e in i e r an d ak molds . Wh en firm, pl c s ft , sh e

a iz e as or brush off superfluous st arch . Cryst ll

i on a e 1 8 or o a o e th d rected p g 5 , h ld m m nt in e

ro a ea ke e n d ro o r r n u steam f m t ttl , a ll in c a se g a R lated suga r. aspb erry or othe r fruit juice m ay b e used in pl ace of o range juice an d rind .

Turki sh De light

1 ou n ce she et gel atin e i c u p oran ge j uice 3 cu p cold water 3 tab lespoon s l e m on j u ice 2 cu ps su ga r Grated rin d on e oran ge 5 cu p b oilin g water Red color p aste

1 62 Th e Can dy CoOk B ook

’ t ion ers sugar over the top of t he candy in the

in o are i a i er k i e a is p an . Cut t squ s w th s lv n f th t

Let a kept moist by being dippe d in to water. c ndy

a o e r i to dr off en a k e ee st nd v n ght y , th p c b tw n

d n f wax a e . O er a r an r layers o p p r th fl vo s, uts o

n i r i a ie m a b e a e ca d ed f u ts cut in sm ll p ces, y dd d if desired .

Waln ut M arshm allows

To above recipe for M arshm allows add h alf a cup of -fin ely chopp e d waln ut me ats with van illa

T e e m a b e i e in e e an d cornst arch . h s y d pp d m lt d coating chocolate if desired .

Toasted M arshm all ows I

Put a a a o on t he en d of a o ke e m rshm ll w l ng s w r,

a i or a oin e i k an d o o e a h tp n , sh rp p t d st c , h ld v r bed of glowin g coals in the fi repl ace or out of

r rn in the ar a ow o er an d o r doo s, tu g m shm ll s v ve , until golden b rown on t he outsid e an d soft in

E t o e . side . at a nc

Toasted M arshm allows II

ar a o a rain er an d di i k Put m shm ll ws in st , p qu c ly in a n d ou t of a kettl e of water at a tempe ratu re of ° Dr in n n about 1 00 F. a a d put o m a rble sla b i covered with roasted coco a n u t . M x thoroughly

i e r a o is o e e unt l ach m a shm ll w c mpl t ly coate d . Fruit an d G elatin e Can dies 1 63

To Roast Cocoan ut

Sp ri nkle sh redde d cocoan ut on a tin b aking

ee in the o i n sh t , put ven , st rri g occasion ally, an d oa n i a e r st u t l d li cate brown .

G elatin e Nougat

1 c u p wate r Whit e 1 e gg 4 ta b le sp oo n s gel atin e 1 teaspoon alm o n d extra ct 1 c u p su ga r }1 c u p b l an che d a lm on d s 1 tea sp oon co rn sy ru p 5 c u p c a n die d cherries 1 3; cu p pistac hio n uts

e a i e in sa e an add o Put g l t n uc p , c ld water, an d let stand five min utes . Add suga r an d corn

r o e r fire n d ir sy up , put v , a st const an tly un til m ix

re has o e ei in B ea t he e tu b il d ght m utes . t gg white

i iff add ru o i e ea in an unt l st , sy p sl wly wh l b t g, d the n dd re in in in re ien Mix on e a m a g g d ts . t abl espoon ’ ea of orn ar an d on e io e r ch c st ch c f ct n rs suga , an d

in k in re n i r e a a a . o r n i u r sp l b d p P u m xt e, an d

e e firm in ar an d r in w wh n quit cut b s w ap ax p ape r .

Win tergreen Wafers

1 te aspoon gel atin e 3 te a sp oon s b oilin g water 2 tea spoon s cold water Fe w dro p s oil of Win tergreen ’ Con fection ers su ga r

S oak e a i e in o a er five i dis g l t n c ld w t m nutes, o e ih oi in a er an d rai ro a fin s lv b l g w t , st n th ugh e

il of Win n a ir rai er. o n d w e st n Add tergree , gradu 1 64 Th e Can dy Cook B ook

’ ally stir in sifted confection ers suga r until mix

a on a tu re is stiff enough to kne ad . Put c ndy ’ b oa rd or m arble sl ab d redge d with confectioners

an d kn a n i oo e o as i sugar, e d u t l sm th , th n r ll th n

n o in i r a a e . as c ardboa rd , a d cut u t d scs o f ncy sh p s ’ For child ren s p artie s the in itial of the first n ame of e ach child m ay b e cut out of the thinly

i a er or a o e rolled c an dy . W th f ncy cutt s m d l cut

r ir an d a i a m a b e from cardb oa d , b ds n m ls y cut

for a out , an d used f vors .

Assorted Wafers

e as for Wi e ree a r Prep are mixtur nt rg n w fe s, Wi i h omittin g the oil of ntergreen . Subst tute t e

o i a o of o or an d a r i i following c mb n ti ns c l fl vo , d v d in the i re in o e era or ion an d o ori g m xtu t s v l p t s , c l ng an d flavoring each portion differen tly .

With oil of clove use scarlet color p aste oil of cin n amon rose oil of lim e green oran ge extract oran ge le mon extract y ellow ( 6 m elted chocolate va n illa extract Fi i ik n sh l e Wintergreen Wa fers .

Oran ge Wafers

Peel of 2 oran ges 1 cu p su gar 2 cu p oran ge j uice 3 tablespoon s gel atin e cu p water 1 teaspoon oran ge extract

CHAPTER ! II

DRIED FRUITS AND NUTS

DRI D r r in ar h E fruits a e ich sug , which is t e k rea son th at they can b e e pt for a long time . S ome of the m n ee d little p rep aration to m ake them t ake the pl ace of candy . Nuts furn ish t he foodstuffs in which fruits are

i n n r i n d n e e . e a are o i e d fic t Wh f u ts uts c mb n d,

n i i n i r i few om very utr t ous c a d e s a e obta ned . A c bin a ion s are i e in a er an d t g v n this ch pt , oth ers c an b a e as an an d ir an i e m d f cy c cumst ces d ctate . A study of t he food values on p age 1 5 will show wh at an import an t pl ace th ese combina io m a o in the ie e e aki th a e t ns y h ld d t, v n t ng e pl c on a t ra mp or a railroad j ourney of bread an d

k n an d me at . A b a s et of s alted uts stuffed fruits

k i i a a a e i ma e s a g ft th at s lw ys ppr c ated .

To B lan ch Almon d s

o er e e a o i o le C v sh ll d lm nds w th b iling water, t

a two m in e rain o er i o er st nd ut s , d , c v w th c ld wat ,

B r n kin again d rain . ow s s c an b e easily slipped

1 66 Dried Fruits an d Nuts 1 67 off the D with finge rs . ry t he nuts on a towel or ie e of p c ch eesecloth . Pistachio nuts an d English

a n m a b e a i w l uts y bl nch ed n the s ame way .

S al ted M ixed Nuts

Bea the e of on e e i t whit gg sl ghtly, add nut

ea of m an kin an d i n i m ts y ds, S t r u t l they a re en i l t re y covere d with t he egg . Remove nuts from t he e an d in a ri i an rin k e i gg put d pp ng p , sp l w th s alt an d b a ke in a hot oven until nuts a re h eated

ro . ee o e oor o e i e aki th ugh K p v n d p n wh l b ng, i a n d r o e a e m a n . st nuts ft n , th t th y y ot burn

S al te d Al m on d s

1 cu p Jordan alm on ds c u p olive or cookin g oil

o i oi in a e let an d Cover alm nds w th b l g w t r, st

ai o er i o a e r a ain two minutes , dr n , c v w th c ld w t , g

D n a o e . ain an d re o e row ki . r o dr , m v b n s ns y t w l

a r in n e hot ut Heat oil in very sm ll f y g p a ; wh n , p

n o o e o f an an d in enough almo ds t c v r b ttom o p ,

R i oo stir until d elic ately b rown ed . e move w th sp n

r akin a s i e oil as o i e . or sm all skimme , t g up l ttl p ss bl

n a er an d rin k e i a . Drain on b row p p , sp l w th s lt

n il e a n i all are rie . o o ee o Repeat , u t l f d C tt s d , p

a ar an d a C ari e er m a nut oil, or h lf l d h lf l fi d butt y b e used instead of olive oil . 1 68 The Can dy Cook B ook

S alted Pean uts

1 cup raw pean uts is cu p cookin g oil

Remove skins from peanuts an d fry s ame as salted almonds . S alted Pecan s

1 cup pecan n ut m eats I; cup cookin g oil

Use whole nut meats an d fry s ame as Salted

Be a e a e do n ot e a Almonds . c r ful th t th y r m in

e ar a k h o o in the fat too long . As th y e d r , t e c l r

e are ffi e ooke does n ot S how wh en th y su ci ntly c d .

S piced Nuts

an d e k Prep are salted nuts, wh n sprin ling with

i o ere o o e e s alt sprinkle also w th p wd d cl ve, p wd r d

i re of i e o o ma cinn amon, or a m xtu sp c s . P pc rn y

h e wa Use ea of b e prep are d in t e s am y . inst d s alted nuts . How to Color Almon ds

on Bl anch an d chop alm ds, spread on white

dd a f w ro of o o . Rub to p aper, an d a e d ps c l r

ll o k gether until piece s a re a col red ali e, then dry

n d kee in o ere a ar. ee c arefully, a p c v d gl ss ! Gr n chopped almon ds m ay b e used in stead of pistachio

i h l ' r o ain a nuts , f t e att e r a e n ot bt ble .

S ugared Pean uts

1 cup shell ed roasted pe an uts cup water 1 cup sugar 5 teaspoon van ill a

1 70 Th e Can dy Cook B ook

die in ea e cut fin e Can d p ppl , Roasted almon ds Br i n u s b rown skin emov az l t , r ed

the a e a a e or After stufli n g, roll d t s in gr nul t d

n d rra e on or a k powdered sugar, a a ng a doily, p c in l ayers in a box b etween wax p ap er .

Fried S tufi ed Dates i poun d d ates cu p chopped n uts 2 tab lespoon s b utter te aspoon v an illa 1 cu p coc oan ut

re o e an d a Wash an d dry d ates, m v stones, s uté

S ff a o e in butter on b oth sides . tu d tes with ch pp d

an i a an d a e in nuts fl avored with v ll , roll d t s

ra n w x a an d shredded cocoanut . W p i a p per

i r a k in a e a box i e tw st t he ends , o p c l y rs in l n d with wax p ap er . S tufi ed Figs I

1 6 figs 1 6 pecan n ut meats 8 m araschin o cherries Gra n ul ated sugar

in e k Use figs th at come b ox s, b as ets, or in glass

a e on ee e o ake an j ars . W sh th m, dry ch s cl th , m

e an d ff i in o op ning in each , stu w th h alf a m arasch k n ea o in i . R cherry, an d o e nut m t br en p eces oll

in a an d in a e . granul ated sug r, put p p r cases

S tuffed Figs 11

J c u s , p alted almon ds Gran u lated sugar Dried Fruits an d Nuts 1 7 1

Use a o e in o k figs th t c m b xes , b as ets, or in glass

ar . a e n j s W sh th m , dry o cheesecloth , m ake an

e i in ea an d Op n ng ch , stuff with s alted almonds

n e o e . Ro in ran fi ly ch pp d ll g ulated sugar, an d

in put p aper case s .

S tufi ed Figs III

1 6 figs 1 6 wa ln ut m e ats 8 m a rshm allows Gran u l ated su gar

Us fi n a k a e gs th at come i b ags , b s ets , or gl ss a an d e j rs , rather th an p re sse d figs ; wash dry th m ,

a k an n in in i a a ar m e ope g e ach , st uff w th h lf m sh m allow an d a ch oppe d waln ut cut fin e . Roll in

r n d a in a e a . granulated suga , a pl ce p p r c ses

S tuffed Prun es

’ 1 pou n d selected pru n e s Con fection ers sugar

in a a Selected p rune s m ay b e purch ased gl ss j rs , with from twen ty-eight to forty-five p runes in a

ff a t he r e n . R e o e po u d emov st n s , stu h lf p un s, ’ i n r r n e an d o in o e io e ea ch w th a othe p u , r ll c nf ct n rs

e er e o a or o e a e sugar. If pr f r d , f nd nt ch pp d s lt d nuts m ay b e used for stuffing .

Rai sin Clusters

f i i an d i o re Take a la rge bunch o ra s ns, w th ut

i ea rai in t e moving them from t he stem , sl t ch s ,

in e i a a of move seeds , an d put Op n ng tiny b ll 1 72 Th e Can dy Cook B ook

o a — i e k f nd nt wh t , pin , or green flavored with

a i v n lla, rose , or almond . i i i U T e w th a r bbon . se to garnish a loaf of

’ i ake r f fru t c o top o box of candy .

S tuffed Cluster Raisin s

S ea e ai i ea t m st m r s ns , l ving them in small

e . e o ak a in i clust rs Wh n s ft, m e t y cut w th a sharp

oi e k i e at t he en d o i e th e n p nt d n f ppos t e st m, a d

re o e t he ee . B a an a m v s ds l nch Jord lmonds, cook in h i i ot ol ve Oil un t l d elicately b rowned , sprinkle

a i n d i n a i sp r ngly with s alt, a nsert a lmond n each a i i r isin , lett ng t protrude from the en d .

! uick Fruit Cak e

i i cu p raisin s c u p wal n ut meats Few grain s salt

a rai in e a W sh s s, dry th m , n d put through a

i r i h ea r e t e . Mix i m t g nd w th nuts well, season w th a a e in a ake an d ra in s lt , sh p sm ll c s, w p p araffin p ape r.

T e e are e e en on a i i r k h s xc ll t p cn c, o to eep on h an d in t he a utomobile when re freshment is wanted during an emergen cy . They m ay be e to o ier on s s nt s ld s duty, a they contain coneen t rat ed n o i e an d i k ur shm nt , w ll eep indefinitely without spoiling .

1 74 Th e Can dy Cook B ook

Sa an d butter cutter . Mix thoroughly with lt,

n e a e for u se add p ack i glass j ars . Wh n w nt d

ea n d o k i a a a n i the o i cr m, a w r w th sp tul u t l c ns st

s in ie in a f e e ncy of butter. U e c and s pl ce o p a

r i i . nut butte , or use as a s andw ch fill ng

Pean ut B utter

Use oa e ean m a b e a r st d p uts, which y purch sed

n Re o e r by t he pou d ready sh elled . m v b own ki an d i e ro the ea ri s ns, put tw c th ugh m t g nder,

a ea using nut butter disc . Add h lf a t spoon of

a e s alt t o each pound of nut me ts . Wh n wante d for use a dd ea ea or e i i h vy cr m butt r, m x ng thoroughly . CHAPTER XIII

MERINGUES AND MACAROONS

MI ! T R S of i e e an d ar U E wh t Of gg sug , with or

i o o e en ake in h w th ut ch pp d nuts , wh b d t e oven , are a c ro e ee ake an ss b tw n c s d c andies . To secure t he e re a e ria o b b st sults , m t ls sh uld e care fully

o in e an d o k c mb d sl wly b a ed .

' on e e n e Alm ds sh ll d , bla ch d , an d fin ely ground a re the ie i re ie of a o a T i ch f ng d nt lm nd p ste . h s c an b e a e t o e or can b e r r m d a h m , pu ch ased eady f r in n n five o n n d o use o e pou d , p u d , a large r p ack i e at a o t he a e o . s the i ag s, b ut s m c st It b as s of a

r e a rie of m ac aroo an d is a la g v ty ns, lso used for

rz i n r i o er an d e e a e . ma p a f u ts , fl w s , v g t bl s

M eri n gu es or Ki sses

Whites 4 eggs 1 cu p fin e gran u l ated sugar teaspoon van illa

of e n i iff an d add Beat whites ggs u t l st , a spoon

i e two ir cu ar ea i i ful at a t m , th ds p sug , b t ng v gor

e n e a a i io an d o in ou sly b etw e ch dd t n , c nt ue to b eat until mixture will hold it s sh ape . Carefully 1 75 1 76 Th e Can d y Cook B ook

i a cut an d fold in vanill a an d rem ain ng sug r .

D o ro ti of oo or or e ro a r r p f m p sp n , f c th ugh p st y b ag an d tub e on tin sheet or wet b oard covered

B ake ir in e in a with a sheet of p ap er. th ty m ut s

e S o o en n ot a o i e to a e v ry l w v , ll w ng th m ch ng o or U i the a few i e en e o c l nt l l st m nut s, wh th y sh uld

R e b ecome a very delicate brown . emov from o e i e r a e an d ki e an d wet a er i v n, nv t p p r ss s , p p w th k m a o e i e a be ea e o e . a d mp cl th , wh n ss s y sily r m v d

Fren ch M erin gues

2 cu ps sugar Whites 5 eggs cu p wate r 1 te a spoon van ill a

ar an d a er in a e a ir i Put sug w t s uc p n, st unt l dis ° fi m i o e n d oi t o 2 2 F. or n i a r a s s lv d , a b l 4 , u t l b ll

i i r forme d wh en t r ed n cold water . Wh en sy up is r a e a i e of e n i iff an d add e dy, b t wh t s ggs u t l st , i i h i o on n t e ea n . S et syrup sl wly, c t nu g b t g dish

in in i re in sa e an of o wa e cont a g m xtu uc p c ld t r, d i an i a an d o o er an o er for five e . add v ll , f ld v v m nut s

Cover an d let st an d for fifteen min ute s . Sh ap e with a spoon or p astry b ag an d tube on a buttered i k i sheet d re dged with corn st arch . Spr n le w th

k o a an d ak ir m in in pin or yell w sug r, b e th ty utes

n o en a the ar oe n o i o or so slow a v th t sug d s t d sc l .

Hea rea a an d o e are at a i e rts, w ths , st rs, r s s tr ct v sh apes .

M erin gues a n d M acaroon s 1 77

M ushroom M erin gues

Force meringue mixture through p ast ry b ag an d plain tub e in ro unds on e an d on e h alf inches in ia e e r f or roo . d m t , mush m caps Sh ape stems three fourths in ch in diamete r an d on e to on e i an d on e h alf n che s high .

S in k e all i ra e o o a e or o pr l w th g t d ch c l t c coa, B rubbing it gently on with t he fin ger. ake in a

o o en re o e a er an d a e a on . sl w v , m v p p , pl c c ps stems

Turk ey M erin gues

Sh ape me ringue m ixtu re on p aper with p astry b ag an d rose tub e in the sh ape of tu rkeys . Sh ape h re a ai r on t he a er in o of i t e sp d t l fi st p p , fr nt ta l

he i in it in ir e an d sh ape t b ody , bu ld g up c cl s sh ap in g the h e ad l a st .

o e ro a er an d oo out o B ake, rem v f m p p , sc p s ft ’ r dr in o en wi ice rea a in a p a t , y v , fill th c m , st nd

en n ar an d e e . nest of gre spu sug , s rv

Nut M erin gues

To either re cipe for Merin gue s add h alf a cup

e of an kin an d on e o of ch opped n u t m ats y d , f urth

Dro rom t i of oo or teaspoon of s alt . p f p sp n ,

b a n d a in e on tin force th rough p ast ry ag pl tub , sh eet cove red with a sheet of p aper . Sp rinkle

an d ake ike eri e . with nut me ats , b l m ngu s 1 78 Th e Can d y Cook B ook

Cocoan ut M erin gues

Whites 2 eggs te a spoon van ill a 5 cu p fin e gra n u l ated sugar Few grain s salt cu p cocoan u t shredded

B W o i e iff add o eat hites f eggs unt l v ry st , sl wly

n i n r ar o i the va lla an d o e fou th cup sug , c nt nuing

i Fo in e ain i a sa an d o oa b e at ng . ld r m ng sug r, lt , c c

S a e i oon or i a b a an d nut . h p w th sp w th p stry g

e on t in ee o e e i a e an d ake tub sh t c v r d w th p p r, b thirty minutes in slow oven .

Pralin e Kisses

cu p al m on ds Whites 2 eggs 2 ta ble spoon s water 3 cu p powdered sugar }4 cu p sugar i te aspoon v a n illa 5 te aspoon salt

B an a o e re ee l ch lm nds, fin ly sh d thr eighths cup,

n d in h a er an a dry slowly t e oven . Put w t d

ar in a o e an ir n i i sug sm ll mel t p , st u t l t boils, add

ain in a on an d ook n i h rem g lm ds, c u t l t e syrup is

T n i o en ro n . o a an oo an d g ld b w ur nt p , c l, force

o a in thr ugh me t gr der .

Be a w i e of e n i iff a d o e e t h t s ggs u t l st , d p wd r d

ar o o in in the e a i e in sug sl wly, c nt u g b t ng, th n fold

o e e an d ro a n b th shr dd d g und lmo ds, vanilla, an d

‘ a e in n s alt . Sh p co es on a tin sh eet covere d with

Si a r a er. o e e n p p ft sug v r th m, a d b ake in slow o en e -five i v tw nty m nutes .

1 80 Th e Can d y Cook B ook

orn ro ro a oo on ere ee an d c , d p f m te sp n butt d sh t, sh ape in circular forms with a fork dipped in cold

a a ie f n ie err in t he water. Pl ce p ce o ca d d ch y

en te r of ea ri k e i e o e al c ch , sp n l w th fin ly ch pp d

on an d a k in a o e i e i a m ds , b e sl w ov n unt l d l c tely b rown e d .

B ak ed Pean ut Can dy

1 q u art p ean uts 1 cu p b rown sugar White 1 egg te asp oon salt teaspoon v a n ill a

Shell on e qu a rt peanuts or u se on e cup shelled

an re o e ki an d ro oar e pe uts ; m v s ns, put th ugh c s

n Be a i e of e n i i meat gri der. t wh t gg u t l l ght ; add o i e e a in on a ro ar sl wly wh l b t g c st ntly b wn sug , i a an d a a . s lt , v n ll

in h r n an r of Fold t e g ou d pe uts, d rop f om tip

oo on ere tin ee an d ake in a S o sp n butt d sh t , b l w oven . Date an d Almon d M erin gues i cu p Jordan al m on ds cu p powdered sugar c u p dates te asp oon v an ill a Whites 2 eggs te a sp oon salt 1 teaspoon l e m o n j uice

B a the a on a a e n d re o e l nch lm ds , w sh d t s, a m v

on e an d o a on an d a e r st s , put b th lm ds d t s th ough B meat Chopper together. e at white s of eggs un til

ff e add a a i e a i sti , th n gr du lly, wh l be t ng constantly, M erin gu es an d M a ca roon s 1 8 1 on e i ar the an i th rd cup sug , v ll a, s alt , an d lemon

i e an d o in o the i u re t he a e ju c , f ld t m xt nuts, d t s , an d on e o r Dro ro i f u th cup sugar. p f m t p of sp oon on e re t in ee on e in ri k e butt d sh t ch ap art . Sp n l

i o e e ar an d ak in w th p wd r d sug , b e a moderate oven ro e e to een in f m tw lv fift m utes .

Cin n am on Circl es

I f cu p s al m o n ds 1 tea sp oon cin n a m on ’ White s 2 e ggs 1 cu p co n fect ion e rs su gar 1 c u p powde re d su ga r W ate r {5 grate d le m o n rin d te aspoon v an ill a B i Ch op almon ds without blanchin g . eat wh tes

n i iff add ra u a the o ere of e ggs u t l st , g d lly p wd d

i i e o ri an d in n a o an d sugar m xed w th l m n nd c m n ,

Dr e a oa or a r e fold in the almon ds . edg b rd m bl

n d en i o re ar sl a b with flou r a th w th p wd e d sug ,

i re at i ro in in an d ro to turn ou t m xtu , p w th ll g p , ll i on e fou rth inch in thickn e ss . Sh ape w th a sm all

r a e on a i e e tin round cutte , pl c sl ghtly butt r d i an d a ke in a o era e o e . o e sheet , b m d t v n C v r w th ’ n e ion er a an i a an d fro stin g m ad e of co f ct s sug r, v ll , enough water to m a ke of the right consiste ncy to sp read . Almon d Paste

pou n d bl an ched alm on ds Y olks 2 eggs 1 poun d powdered su g a r Rose water Alm on d extra ct 1 82 Th e Can dy Cook B ook

Dry almonds an d put through the meat chop

~ in a fin rin i k i e . o ere p er, us g e g d ng n f Add p wd d

n d i er the fire add o k of sugar, a melt sl ghtly ov , y l s

n o o o e an d eggs b e ate n until thick a d lem n c l r d , cook un til mixture is thick e nough to sp re ad . Mix rose water an d almon d extract in e qu al

o io n d u se to a or t he a e to a e . p rt ns , a fl v p st t st Use addition al rose water t o m ake it the

o i e ork it on a a i a right c ns st ncy , w ing sl b w th sp atula . For m ac aroon s it sh ould b e a stiff mixture ;

i in r r i et e e a it m a for sh ap ng to flowe s, f u ts, c t r , y be a little softer. M acaroon s

poun d a lm on d p aste Whites 4 eggs 1 cu p su g a r (sc a n t) }1 cu p powdered sugar

B k a n in a i an i re a lmo d p aste to sm ll p ece s, d m x

i the an a in ra a t he on e an w th h d , dd g g du lly sc t cup

n th i f e of i of sugar a d e wh tes o ggs, wh ch there

e e e should b e a sc an t h alf cup . Wh n p rf ctly i i h en e r n t e o ere ar. bl d d , st p wd d sug Sh ape with p astry b ag an d tub e on t in sheets

r i in a er a d k i cove ed w th th p p , n b a e n a slow R o e . e o e ro o en in r v n m v f m v , ve t p aper an d

aro n a d w i m ac o s, n et p ape r w th a cloth wrun g out of o r c ld wate , when m ac aroons m ay b e easily removed .

1 84 Th e Can d y Cook B ook

with a sp atula until mixture is pe rfectly smooth .

i i o b e i e o a Sh ape m xture, wh ch sh uld qu t s ft, in

off ie e ree e o ro l long roll . Cut p c s th inch s l ng, l

ik a o an d la on a e e in nuts, sh ape l e scr ll, y butt r d

B ake e in e in a o o e t in sheet . tw nty m ut s sl w v n , ’ an d frost with confectioners sugar mixed with two i tablespoons wate r an d on e teaspoon lemon ju ce .

’ True Lovers Kn ots

Put Scroll Mixture into b ag with sm all tub e in h en d n d e on e e ee ike b ow t e , a sh ap butt r d sh t l

k . rin k e i o e n . Ba e kn ots . Sp l w th ch pp d uts twen ty min ute s in a slow oven .

Chocolate Almon d M acaroon s

Whites 2 egg s 1 ou n ce u n sweeten ed choc cu p powde red su gar ol ate }7 cu p Jordan al m on ds

Be a e i iff an d add a a a t ggs unt l st , sug r gr du lly,

i on an are n d o while b eat ng c st tly . C fully cut a f ld in chocol ate which h as b een melted an d slightly

e an d two of the e a a e cool d , thirds nut m ts bl nch d

D o i e o t i of ea oon an d chopped . r p m xtur fr m p t sp

e e in ee rin k on butt r d t sh t , sp le with rem aining

an d ake in a o n . nuts, b sl w ove

Pean ut M acaroon s

Whites 2 eggs 1 teaspoon van ill a cu p fin e gran u lated su gar 5 cu p shell ed pean uts M erin gu es an d M acaroon s 1 85

Bea e of e n i iff t whit s ggs u t l st , an d add sugar an d

a i a ra a o in i the e i v n ll g du lly , c nt u ng b at ng . Finely

o ea an d o t e i o t he e i re ch p p nuts , f ld h m nt gg m xtu . Drop from tip of spoon on buttere d an d floure d

t in ee on e an d on e a i e a r sh t , h lf nch s p a t . Pl ace

a a e a on eac a aroon a h lf p nut h m c , n d b ake in a

o o e e e t o ee i e sl w v n tw lv fift n m nut s .

Pecan M acaroon s

White 1 egg 1 cu p pecan n ut meat s 1 cu p b rown su ga r te aspoon salt

Be a i e of e n i iff d t wh t gg u t l st , ad sugar gradu i a o n i the e a in . F i lly, c nt u ng b t g old n nut meats,

n e o e an d rin k e Dro fi ly ch pp d sp l d with s alt . p

o ti of oon on e in a a r on fr m p sp , ch p t, a buttered an d o re ee an d ake in a e fl u d sh t, b moderat oven a o e e i e or i e i a e ro e b ut tw lv m nut s, unt l d l c t ly b wn d .

Corn fiak e M acaroon s

Whites 2 eggs te aspoon salt cu p su g a r 2 cu ps corn flakes 3 cu p shredded cocoan ut

B i of e i iff an d add a eat wh tes ggs unt l st , gr du ally t he sugar an d s alt ; then fold in the corn

Dro i re ro t i fl akes an d cocoan ut . p m xtu f m p of te aspoon on a well-gre as ed tin sh eet on e in ch

B ake in a o e ra e o e n i e i a e ap art . m d t v n u t l d l c t ly

Re o e ro an i e a . browned . m v f m p wh l w rm CHAPTER ! IV

POPCORN CANDIES

How to Pop Corn

r i e an d PUT about h alf a cup of co n n popp r, sh ake over a mod erate fire until kernels begin to

as used t u rn er low a o pop . If g is , it v y , th t c rn ‘ e S ake m ay become uniformly heat d through . h d rapidly as soon as kern e ls b egin to pop , an te move from fire b e fore they b egin t o burn . Half a cup of popcorn should yie ld on e an d on e

For a o h alf quarts popp ed corn . s lted popped c rn, sprinkle generously with s alt .

B uttered Popcorn

4 tabl espoon s b u tter 2 q u a rts popped corn

Me e in ar e a e a add an d lt butt r l g s uc p n, corn, stir

k r e i S i k e i a an d until every e n l s coated . pr n l w th s lt serve at once. Corn B all s

5 q uarts popped corn I é cu p s water 2 cup s sugar ! tea spoo n salt i cup white corn sy ru p 1 te aspoon vin egar 1 tablespoon va n illa

1 86

1 88 Th e Can dy Cook B ook

Po o an d k o e i a ke e p c rn pic v r, d sc rding rn ls Me a do n o an d in a e ke e . th t ot p p , put l rg ttl lt

er in an d add an d a . butt s aucep an, syrup sug r

B in h i in i n d l oi i mix r g to t e bo l g po nt, a et b l unt l ture will b ecome b rittle wh en tried in cold water .

o i re ra a e S irri on a P ur m xtu g du lly, whil t ng c st ntly, i over corn which has b een sprinkled w th s alt .

a e i a i e e s s Sh p into b alls , us ng s l ttl pressur a po sible.

Popcorn Nuggets

2 cup s sugar é cu p dark m ol asses i cu p water 2 ta bl e spo on s b utter tea spoon cre a m of ta rta r Few grain s salt 5 q uarts p o p corn

a a er an d rea of a in Put sug r, w t , c m t rta r s auce

an rin t o oi in oin an d oi i o r p , b g b l g p t , b l w th ut sti i ° i t o 280 F. or r i k r ng , unt l sy up w ll crac when i i e n o a er. Re o e er tr d c ld w t m v th mometer, add

o a e er an d a n d i m l ss s, butt , s lt , a b o l, stirrin g con st an tl i a i y , unt l c ndy w ll b ecome very b rittle

e ie in o wh n tr d c ld water, b eing c areful th at it

oe n ot H d s burn . ave rea dy a p an con t aining poppe d corn free from an y h ard kern els ; pour

a o e r it i in o o i c ndy v , m x g th r ughly . Spread l ghtly on a e e ar e a or ar e a e butt r d m bl sl b l g pl tt r, an d when

firm in ie e o cut p c s, r break up in little bunch es of

ee to six ke e of thr rn ls corn . Pop corn Can dies 1 89

Popcorn Cak e

1 q u art pop ped corn cu p water 1 cu p suga r 2 ta ble spoon s mol a sses cu p corn sy ru p 1 ta blespoo n b u tter 1 te aspoon salt

k o er the o e orn i i ll Pic v p pp d c , d scard ng a h ard ker e an d e C o t he or or o n ls, fin ly h p c n, put thr ugh

rin er in ar meat g d , us g a coarse kn ife . Put sug , or an d a e r in a e n i n i it c n syrup , w t s uc p a , st r u t l ° oi an d ook t o 2 0 F n i an r k b ls , c 7 . , or u t l c dy c ac s

e rie in o a r dd a n d er wh n t d c ld w te ; a mol sses a butt , ° i i an d ook t o 2 0 F. or n t is er ar e c 9 , u t l v y h d wh n

rie in o a er. or r i e t d c ld w t Add c n , sti unt l w ll

e e to fire a o en to oo e it e mix d , r turn m m t l s n , th n

n e re a or a an d ro i ro pour o butt d sl b tr y, ll w th ll

i in re or ing pin as thin a s poss ble . Cut squ a s

Mo a . b reak in small pie ce s . l sse s m ay be omitted

S ugare d Popcorn

2 q uarts popped corn 2 cu ps sugar 2 tab lespoon s b u tter cu p water

r i r in ll a r Pick over popped co n , d sca d g a h d ke e Me e r in a e a add ar an d rn ls . lt butt s uc p n, sug °

er o e an d o to 2 8 F. wat , stir until diss lv d , b il 3 , or until it will form a soft b all wh en t ried in cold

o r o e o an d e e ke el water . P u v r c rn , stir until v ry rn is coated with suga r . The Can dy Cook B ook

Red S ugared Popcorn

i e red Prep are as Sugared Popcorn, add ng a littl color p aste to syrup just b efore adding the corn .

B rown S ugared Popcorn

e P Prep are as Sugar d op Corn, using brown sugar instead of white .

Chocol ate S ugared Popcorn

2 q uarts popped corn 2 cu ps b rown sugar 2 ta blespoon s b utter is cu p water 2 sq u ares chocol ate

k o e t he o a i all a ke Pic v r c rn, disc rd ng h rd rnels .

in a e a a dd r Melt butter s uc p n , suga , water, an d

S ir o er fire i o o a e is e e chocolate . t v unt l ch c l t m lt d ° i it i o an d oi to 2 8 F. or a o a b l 3 , unt l w ll f rm s ft b ll

e rie in o a e r. o r o e o an wh n t d c ld w t P u v r c rn, d i stir until every kernel s coated with sugar .

M ock Violets

Viol et color paste An gelica

e a e o e ke e of o a r Sel ct l rg , p n rn ls c rn th t will e

r n semble t he sh ape of violets . Colo fond a t a rich

e it o er hot a r an d di violet sh ade, m lt v w te , p kern els of corn on e at a time in t he melted fon

an a a fin e e of a e i a a e on d t, tt ch st ms ng l c , pl c

n a an d a e . as a p arafli p pe r, le v until dry Serve

CHAPTER XV

DECORATED CANDIES AND CAKES

THE a e a a of a a ie a pp r nce m ny c nd s , s well as k a e is i ro e o e r e ora io . Or a c , mp v d by fl w d c t ns n

e a ro in ei er ooke or o ke o m nt l f st g, th c d unc o d , col r

a e a few ee of iff a er an d a air p st s , sh ts st p p , p of ll i i or a re a the o re re . i a sc ss s, utfit qu d W th p astry

n d tin ro e e ed i an d an n i r b ag a a s tub , w d ng vers a y c akes m ay b e de corate d in con ven tion al p attern s

i i e ro i an d a ie ike r a in w th wh t f st ng, c nd s , l c e m m ts,

O e e ora io m a b c an b e sh ap ed . th r d c t ns y e made

. n an a o a e an d i i with fo d t , lm nd p st , t ny c and es .

i is re ire to e re ar i P ract ce qu d s cu t stic results, but an y on e with ordin a ry ability an d p atien ce can do i ork . re of ake n e exce llent w P ctu s c s, a d thos

en in the in o of first- a a erer r se w d ws cl ss c t s, o d esign s d rawn on p aper b efore puttin g on the

i n i e to e re oo r r o . d eco at s, w ll h lp s cu g d esults

i a ir a an d o e a n i r rie Hol d ys , b thd ys, th r n ve sa s m ay well b e rememb ered with approp riate candies or c akes . Decorated Can d ies an d Cakes 1 93

Un cook ed Orn am en tal Frostin g

Whites 2 eggs 2 te a spoon s le m on j uice ’ Sifted con fection ers sug a r

e in a a e o Put ggs l rg b wl, add two t ablespoons

ar an d ea ree in e i sug , b t th m ut s , us ng a perforated

Re e a n i n wood en spoon . p t u t l o e cup of suga r is

i e e . e o a a i us d Add l m n ju c gr du lly, as m xture

in e in i ke . on a ar th c ns C t u dd g sug by spoonfuls , an d b eat un til frostin g is stiff en ough to keep in sh ape after b ein g forced th rough a p astry b ag an d i o or a s e re . tub e . C l d s d

i a a r b a an d a ie of tin W th p st y g v r ty tub es, or

i er u e a e or ake m a b or w th p ap t b s, c ndi s c s y e n a m en ted as desire d .

B oil ed Orn am en tal Frostin g tea spoon cre a m of tartar Whites 2 eggs Le m on j uice

an d a e r in a e a Put sugar w t s uc p n , stir until dis o e ri t o oi in oin a o i e of s lv d , b ng b l g p t , w sh d wn s d s s aucep an with a piece of cheesecloth or a p astry

er add rea of a ar b rush dipped in cold wat , c m t rt ,

o er an d oi ree in e o e an d let c v , b l th m ut s , unc v r, b oil with out stirrin g . Beat whites of e ggs in a l arge S h allow pan with

n ot iff an d o wire whisk un til light but st , sl wly

h oi i o i i add a sp oonful of t e b l ng syrup , c nt nu ng 1 94 Th e Can dy Cook B ook

the beating . Then add another spoonful of syrup in h o i t e a e wa an d a i oo . s m y , th rd sp nful C nt nue b eating t he eggs until t he boiling syrup spins a o rea re o e ro fire an d add in l ng th d , m v f m , syrup a

fin e e a r t th i r i st dy st eam o e egg m xtu e, beat ng const antly . Set the dish con tain ing the frosting in a dish of boilin g water ; the upper p an should fit tightly over the p an of hot water in order th at steam m ay n e o the r ot esc a e . G ntly f ld mixtu e over an d p ‘ o e i is iff e o h o o i v r unt l it st n ug t h ld ts sh ape .

Re o e o the a r n r m v fr m w te , a d ve y gently an d

o o the ro i o e an d o er it o sl wly f ld f st ng v r v until is c ol .

o er i a ie e of a Fo i C v w th p c d mp cheesecloth . r st ng m a b e e at o e or i k i y us d nc , w ll eep unt l the next

d a . i a a ie of an d o o y W th v r ty tub es c l rs, beautiful an d artistic decorations m ay b e m ade on candies k an d ca es . Paper Tub es for Decoratin g

A p astry b ag of he avy d rilling with a hole in t he en d th rough which can b e inserted tin tubes

i iffere ki of o e i m a be e for w th d nt nds p n ngs , y usd orn a e t a ro i ee f in m n l f st ng, but sh ts o l en foolscap

a er or ro in e ri e a er a r i p p , st ng th typ w t r p p , e qu te

h r i a i a or . t s s at sf ct y Cut e p ape d agonally across,

aki two ie e e a i 8 1 1 m ng p c s m sur ng ! ! 14 inches . Sh ape the tube by taking on e corner of the p aper

Decorated Can dies an d Cak es 1 95

( 1 ) in the right h and an d the oth er corner (2) in t he e a an d ro i t he a r l ft h nd , ll ng p pe around , m ak in g a corn ucopia with a very sh arp poin t at The point of the funne l sh ould b e the center of

i m a k t he longest s de . It y t a e some practice t o ea how t o o an d ro the a r i l rn h ld ll p pe , but t is ea er ea to do en on r lly v y sy wh ce understood . Turn in the edges of the p ap er at t he open en d of t he or o ia to o it in a an c nuc p h ld sh pe, d cut an h i opening at t e po nt .

F r e o an d ri i i h o st ms , d ts , w t ng, cl p off t e en d of the p aper fun n e l with a p air of scissors . For e e r he oin of he e fla i o l av s , p ess t p t t funn l t , cl p ff

r in ro the en d i off orn r on e fou th ch f m , cl p c e s ,

n r oi an d a ke a i on e ei m aking a oth e p nt , m sl t ghth

i oin . For o e o er e a inch long n each p t s m fl w p t ls,

in of t he n n e an d t he en d clip off t he po t fu l, cut

h r . For fin e e o a i in t he sh ape of t e lette W d c r t ng,

r a r ro or a cut a small op ening ; fo l ge full ses, h e vy

Ha e a a e e fl in s a ee er i . ut g , cut d p sl t v p p r tub

o i . i e e e for each color of fr st ng W th th s tub s , almost an y kind of orn a me nt al frosting work m ay k be done on c andies or ca es .

How to Use Orn am en tal Frostin g

i ro i e e Half fill a p aper funnel w th f sting, br ng dg s

e n d o o e i e a of open en d togeth r, a f ld v r tw c , th t 1 96 The Can dy Cook B ook

o th frosting may n ot come out at the top . H ld e funnel in the right h an d with the little finger

! toward the point of t he tub e an d the thumb an d Fo forefinger closed tightly ab ove the frosting . rce the frosting gently th rough the hole in the en d of the tub e by squeez in g with t he right h and an d

n o h e o guiding with the left h a d . All w t e tub p int t o on the a e t o e o e rest lightly surf c be d c rat d .

m a b e a e at Conventional designs y tt mpted first, an d soon it will be possible to make flowers an d

o o o a a be e e a e leaves . C l rs sh uld lw ys v ry d lic t ,

n o b e a an d a a d designs on c andy sh uld sm ll d inty. Do n ot use a tube a fte r it has become soft an d

n out of sh ape at t he poi t .

How to Color Frosting

i i o ra Divide frost ng nt seve l portions, putting

Re o o each portion on a s aucer. move a bit of c l r

r a oo k r k p aste from !a with t thpic o steel s ewer, i an d pl ace on on e side of sa ucer . M x with a very

o of ro i e n o small porti n f st ng, th n gently fold , t

i n ro i . stir, nto remaini g f st ng Color each portion .

Forget-me-n ots

Dilute a bit of blue or rose color p aste with two or ee o of a er or o an d e thr dr ps w t fr sting, g ntly fold it (do n ot b eat it) into a small portion of

h a orn amental frosting . In t e s ame way color

1 98 Th e Can dy Cook B ook

Make on e b roa d petal by forcing frosting through

n r e two e a on a le af tub e, the fo c upright p t ls

Th a m a b e a e cen ter of fi rst pe tal . e pet ls y sh d d by puttin g white frostin g on e ach side of a tube

in t h e er an d o an d a colore d frosting e c nt , f rcing

S e an d ea e . them ou t togeth er. Add t m l v s

Viol ets i Color portions of orn ament al frost ng violet,

Ma ke r e oa io e or reen an d e o . e g , y ll w th br d v l t

e in t he e er a bit of white pet als th at m et c nt , put

in n d a dd e an d ea e . yellow where they j o , a st ms l v s

Lili es of th e Vall ey

e Color a portion of orna ment al frosting gre n . M ake with stem tub e s a curve d ste m of green

n a r i i five or six i o o orn ame t l f ost ng, w th t ny bl ss ms

n e or of whit e frostin g d epending from it . Add o two long n arrow green le aves made with le af tube .

Jon quil s With stem tub es m ake th ree tiny pet als of

n a r i add a ee e yellow or ament l f ost ng, gr n st m, an d two or three long sle nde r leaves .

Decorated Peppermi n t B ars

Make er Di r Mi a e 1 2 a Aft nne nts, p g 3 , sh ping the a e e in a r i e on c ndy, wh n pull d , b rs fou nch s l g Decorated Can dies and Cak es 1 99

n n e L a d o inch wid e . et st and in powdere d sugar

i ar e e ora e i unt l sug y, th n d c t w th a sp ray of roses or ee ea a e of o a e sw t p s m d rn m nt al frosting .

Decorated Min ts

Make a it e a e n Pl in Wh Mints, p g 79 , o e an d on e a i e in ia e er an d e r i h lf nch s d m t , d co ate w th a

n e io e o e -m e-n ot i ro e si gl v l t , f rg t , t ny s , or holly

ie an d ea e a e of or a en berr s l v s m d n m t al frosting .

Decorated M arshm allows

Di ar a o in e e o a an d p m shm ll ws m lt d f nd nt , decorate with tin y flowe rs m a de of orn amental frosting in differen t colors .

E dib l e Place Cards

i r e a er i e a e 1 6 o Make W nterg e n W f m xtur , p g 3 , r ll w i in ie e t o ree e . thin , an d cut p c s by th nch s Put

in in e e an d ri e he orn ament al frost g st m tub , w t t n ame of e ach gue st in the ce nter of a c a rd . ’ Use at a child ren s p arty .

M arshmallow B ask ets

a o in o a an d e Dip m arshm ll ws f nd nt , wh n firm Fi insert a pie ce of fin e wire t o m a ke a h an dle . ll ste m tub es with orn a me nt al frostin g of differen t

ake a a i e ork of ro in on the colors . M l tt c w f st g

o an d o er t he a e sid es of t he m arshmall w, c v h ndl 200 Th e Can dy Cook B ook

De o a e e an d with frosting . c r t with tiny st ms

in o ake it ook blossoms of cont rast g colors, t m l like a b asket of flowers .

Oran ge B utter Frosting

5 cu p butter 4 ta bl espoon s oran ge j uice 1 c u p p owdered sugar 1 teaspoon grated oran ge rin d

n d ri l Mix orange juice a nd , et stand h alf an

an d ai o ee e o . ea hour, str n thr ugh ch s cl th Cr m butter in a warm but n ot hot bowl . Add sugar i i L r an d e a . et ora e i e g adually, b t unt l l ght ng ju c

i ar an d add o ro to r get sl ghtly w m , dr p by d p fi st

T i m a b e e for o in i mixture . h s y us d fr st g c and es

r r e or a ake . o io m a b e o ore o l a g sm ll c s P rt ns y c l d , an d used through p aper frosting b ags for de cora

i oo i ee n a a e ee e . tions . K p c l pl c unt l n d d

Japan ese Frostin g f cu p b utter Whites 2 eggs ’ Sifted con fection ers su ga r Fl a vorin g Color pa ste

ea e an d add Cr m butt r, gradu ally h alf a cup of ’ o e io e ar e a in o an B c nf ct n rs sug , b t g c nst tly . eat

i e of e i iff an d ra in wh t s ggs unt l st , g du ally b e at

on e of ar. o e i e an d add cup sug C mbin m xtur s , en ough more sugar t o m ake frostin g stiff en ough i to o ts a e . o o an d h ld sh p C l r flavor as d esired , an d

202 Th e Can dy Cook B ook

o e t h ki a a e e on c nn ct e flowers, m a ng gr c ful d sign t o an d i h oin e ia an d o p s de of t e c ake . P s tt s h lly at ri om ora e Ch stm as, roses , apple bloss s, ng

o o n affo are all bl ss ms, p ansies, violets, a d d dils ea i a i s ly f sh one d an d most attra ctive . Small flowers attached with a bit of frosting to

ain i pl m nts a re b eautiful for afternoon teas, or to to a box of o p bonb ns .

Caraway Decoration s

Candied caraway seeds of different colors, an d “ ! the very tin y candies known as hundreds an d “ thous ands m ay b e use d to m a ke most attrac

k Fir ake tive decorations on c andies or ca es . st m

a e i a i a en found ation s of a ngelic a . Cut ng l c w th p k i e i o i a ork i the a i o n f nt th n sh vings , w w th h nds nt

e a e in oz e e a e a o small b alls, th n fl tt n l ng sh p , b ut

i i T i ake a th ree e ghths inch in d ameter . h s m s

On a ra e a e e of e o sticky surfa ce . it r ng c nt r y ll w or ro ra a ie roke e e or b wn c a way c nd s b n in pi c s, “ ! u se t he hun d reds an d thous ands puttin g

i i ez er each candy in pla ce w th a sm all p a r of twe s, or t he en d of a toothpick dipped in water to

k h i i k i ro the e er m a e t e c and e s st c to t . A und c nt a rrange white or yellow ca raway c andie s like t he pet als of a d aisy . i h W th t e very tiny candies, a single yellow Decorated Can dies a n d Cak es 203 c andy with five blue or pink c andies aroun d

k a - - i a e o e m e n ot . e o r m s f rg t W th y ll w c a aways , sp rays of goldenrod or Chrys anthemums m ay b e h a io e . er t e o e r ar f sh n d Aft fl w s e made , th ey m ay ea i b e arran e on t he o ro in of a ake s ly g d s ft f st g c , or fa ste ne d by me ans of suga r syrup t o a la rge

in rra m t . A nge leaves an d stems to connect the

flowers . A b a sket m ay b e mad e directly on t he soft

i f k in n r ir in th frost ng o a c a e a y colo d es ed , h av g e candies go crosswise as a b asket is woven . Leaves

ri of Ci r n an d stems m ay b e m ad e of fin e st ps t o . The green est Cit ron th at ca n b e pu rch ased an d p refera bly t he d a rk outsid e S hould b e used . Silve r dragées m ay b e use d with the flower decoration for convention al d e signs .

Holly Decoration s

Small red ch eckerb erry c an die s m ay b e pur

h iz e an d o or of o err e . e a e ch ased , t e s c l h lly b i s L v s

i n ro o n a e a ro fon m ay b e fash o ed f m r m nt l f sting,

r a on a e o ore ee or ro d ant , o lm d p st c l d gr n , f m

Ha e of a e i a io angelica or Cit ron . lv s bl nch d p st ch nuts also m ake good leaves . Arrange two or th ree leaves m eeting at the

e two or ore red a ie e re e center, pla c m c nd s wh th y

a o e of t he a e a e a as join, an d sh rt st m s m m t ri l 204 The Can dy Cook B ook

the red a e are th at used for the leaves . If c ndi s

o i n i ri m a b e the n ot bta n able, ca d ed cher es y cut

iz ri r a or al sh ape an d s e of holly b er es , o fond nt mond p aste m ay b e colored with sc arlet color

n d e in a a . p aste, a sh ap d sm ll b lls

a e in an d a e an d a ake e o L rg m ts , l rg sm ll c s, d c

wi o ake a a a rated th h lly m ttr ctive Christm s gifts .

Figure Decoration s

First lessons in drawing sometimes S how the

o i i i ie of ra i e in aki e p ss b l t s st ight l n s m ng figur s . These can b e rep roduced on l arge min ts or little cakes with t he line s m a de with orn a men t al frost

e o e or of n a r i in g or melt d choc l at , r ow str ps of

i ro e e of i h angel ca, with a und pi c angel ca for t e

On e n e for the a k two for t he a head . li b c , rms an d two for the e a o ea m a b e l gs, with r und h d , y put on at m any different angle s t o show a b oy

i r in k ee in r n in i a k o a l . w l ng, unn g, n l g, st d g st l With

ro a err the c a b all cut f m ch y, figure s an be ar ranged in t he diff erent attitude s of footb all or

a er n d are re i b aseb all pl y s, a app c ated during the D i d k i in ea o . a b all play g s s n nc ng an s at ng figures,

d an o er can an m y th s, also be portraye d with a few characteristic lines .

206 The Can dy Cook B ook

ee a e o a oe the e e a e gr n p p r hulls , p t t s , y s m d

i a ke e an d the o e o e a o w th s w r, wh l r ll d in cinn m n,

— ki a e a i e tiny pump ns, w lnuts, ch stnuts, r d sh s,

oo an d a o e a e m a b e a e mushr ms, m ny th r sh p s y m d

Th e m b o o e with this mixture . e p ast ay e c l r d

' e ore o e i an d sha ed in to ro e o i b f m d l ng, p s s , j nqu ls ,

oi e ia n d er n r e p ns tt s , a oth flowers , a d used fo d co

i k n i rat ng c a es a d cand es .

Chocolate Acorn s

2 cu ps alm on ds Chocol ate shot or grated sweet chocol ate

i i n l i Put almonds n boil ng water, a d et bo l

wo in e ai e in o a e gently t m ut s ; dr n, plung c ld w t r,

ain rain ru b off the ki an d e ee ag d , s ns, dry b tw n ° B i r 2 i o a an d a e to 0 F. or towels . l sug r w t 9 , unt l

a it will crack when tried in cold water . Set s uce

Di n n p an in large p an of b oilin g water. p o e e d

a o in o r e di in o o o a e o of lm nd t sy up , th n p t ch c l t sh t

i a ere t o r n a n an d i e which w ll dh sy up o lmo d, g v it t he appea rance of an a corn in it s cup . If syrup

e t oo a i e it ei e add a becom s sug ry wh l is b ng us d ,

d in i i e a er an to o oi a ai . littl w t , br g b l ng p nt g n Chocol ate shot m ay be obt aine d at large grocery

is o of e stores . It c mposed tiny pieces of sw et chocol ate . Favors 207

A Can dy B ouquet

Gu m drops Cardb oard Su gar sy ru p Fin e wire Lace p a pe r d oily Green tissue p aper Silve r foil

T a o is t o b e in t he a old his f v r sh pe of a sm all , M k fashione d b ouquet . a e first a rule of gum

o o i ifferen r i n f i re drops , c l r ng d t po t o s o the m xtu

in k o n S a e t he green , p , red, yell w, or l ave der . h p gumdrops in co rn starch like ve ry sm all con es . Fasten a sm all l ace p aper doily to a three-inch

k To the a k of the ar oa r dis of c ardboa rd . b c c db d attach fin e wire s woun d with green tissue p aper

n he oi an d silver foil t o imit ate the stems . O t d ly a rrange le aves of gree n gumd rop mixture or mint e an d o er of o er o ore ro j lly, fl w s th c l d gumd ps ,

U e fastening th em in place with sugar syrup . s as a favor at a luncheon or evening p arty .

Fig Favors

Figs Alm on d s Raisin s Melted c hocol ate Marshm allows Toothpicks or fin e wire

With t he above m aterials a great variety of attra ctive figure s c an b e fashioned with a little

e as a o or t o o a a e ingenuity, an d us d f v rs, h ld pl c

Fi a o e in a a ke or a card . gs th t c m b gs, b s ts , gl ss

i n ot the e e . j ars should b e prov de d , pr ss d figs 208 The Can dy Cook B ook

o it n ot Almonds m ay b e blanch ed , alth ugh is

Th a ria are a e e o e necess a ry . e m te ls f st n d t g ther

i k or ir an d are o e e with toothp c s w e, s m tim s

a e m a a attached to cards , as a b ase, th t th y y st nd i upr ght . An automobile can b e fa shioned with two or

k f h car o three figs for the b ody an d b ac o t e , f ur

o for e a ai i on the en d of a m arshmall ws whe ls, r s n

o i k r n d m an in to thp c for stee ing wheel, a a sitting

h r t e ca .

A m an m ay b e made with a fig for the body, raisin s on toothpicks or wire for arms an d legs,

n or an an d a o almo ds f h ds feet, a m arshm ll w with

r of o o for th a an d featu es melted ch c l ate e he d , a

fig with stem st anding up on t op for the cap .

wl m a a e a o of on e a an An o y h v b dy fig, he d of

e i of a r a o for n n oth r, b ts m shm ll w eyes a d nose, a d almonds for ears .

Popcorn Figures

Melted chocolate Cho co late pe ppermin ts Chocol ate cream s Ma rshm allows

Cook sugar an d water until it cracks when

Di k n rie in o a er. r t d c ld w t p e e ls of popped corn, on e at a i e in an d t m , syrup , put th em together t o

ke a o a an d . m a b dy, rms, legs of a boy or girl doll

Favors 209

Use a a a o for t h m rshm ll w e head , putting on t he ea e i e e o f tur s w th m lt d ch col ate . Attach a choco late cream t o a chocolate p eppermint t o make a hat an d a en it t o t he e i or , f st figur w th m e syrup . Differen t features an d attitudes will give a

ea arie of e e for the gr t v ty m mb rs popcorn family.

Can dy Doll s

Out of a double sh eet of white tarl at an cut the figure of a b oy or gi rl doll with a head a little

a a r i l arger th an l ge pepperm nt, an d the rest of h i w ll h t e body proport oned accordingly . Se a t e

e o e er e e the e a i edg s t g th xc pt h d , which s left open

Dro r t h b a until the b ag is fille d . p fi st into e g

k oz e e for oe an d er ar tiny pin l ng s t s fing s , th en l ge mol asses peppermint b alls for h ands an d feet .

i k an for ar an d e the o Use st c c dy ms l gs , fill b dy

i ri a a se e e e with r bb on Ch stm s c ndy, u molass s p pp r

h k an d f r the e a a a mint b alls for t e nec , o h d , l rge flat roun d p eppe rmint on which the fe ature s h ave

n d h an d b een p ainted with color p aste, a t e h air eyebrows with chocolate frosting .

n an d use for e o a o Sew up the ope ing, d c r ti n on a Christma s tree .

Can dy Anim als

a as e e a o Cut figures of anim ls , such l ph nts, d gs ,

e a a a ea in an o e i or horses, from whit t rl t n, l v g p n ng 2 1 0 The Can dy Cook B ook

F a e k for on the b ack. ill with c ndi s, using stic s

Make e e legs an d other c andie s for the bodies . y s

o sew the an d ears as suggested for candy d lls, up

Or u se n d se n a ee . opening, a u o Christm s tr s

r or o a o on Wintergreen wafer mixtu e f nd nt, r ll

ar e a an d out i a a a e m bl sl b , cut w th nim l sh p d

a n the ea e e e cutters . P int o f tur s with m lt d chocolate .

Rai sin Turtl es

r i i i e a o e o e Select large plump a s ns, ns rt wh l cl v

k o a a for the ea o r o e stuc thr ugh curr nt h d , f u cl v s

n o e for t he ai . for cl aws, an d the sm all e d of a cl v t l

n o b x of an or Th ese m ay b e used o t op f a o c dy, as a d ecoration for frosted cake or white mints .

Christm as Card s

1 teaspoon gel atin e 3 teaspoon s b oilin g water 2 teaspoon s cold water Fe w drops oil of Win tergreen ’ I i c u ps con fection ers sugar

i in Soak gelatine five m nutes cold water, dis i n rain . a o solve in boiling water, a d st Add fl v r ng ’ i n er ar i e o ore an d sifted confect o s sug , w th n ugh m

i re on oa sugar t o make stiff . Put m xtu b rd ’ i S i e o e io e a k ea d redged w th ft d c nf ct n rs sug r, n d

i er e oo e o as i as s unt l p f ctly sm th , th n r ll th n po in i w in i i r i e . r e t o e n a e er o s bl Cut c cl s ch s d m t ,

h iz i i in pieces t e s e of v s ting c ards . To on e sm all

2 1 2 Th e Can dy Cook B ook a n a e wa rm place . As soon as c andy ca b e h ndl d,

a a e fo pull until glossy, an d sh ape to form h ndl r h t e k . Di an b as et p the ends in melted syrup, d Th attach them to the sides of the b asket . e

a k b b s ets m ay e large or small, an d used for ice

ea or for o cr m h lding c andies .

Pecan B ask ets

Fo o e e for G a e a ll w r cip l cé Nuts, using p c ns .

r i As nuts a e d pped , fasten two togeth er for the

o bott m of the b asket . Place oth ers upright aro n t he e e for t he e of h k u d dg sid s t e b as et . Fashion h andle a s sugge ste d in recipe for Macaroon

Ba k an d a s ets, fill with gl cé strawb erries . INDEX

AC RNS Choco ate 206 B askets Cand O , l , 5 3 , , y , 137, 142 Fon dan 1 0 1 t, Macaroon , 2 1 1 Aft er Din n er M n i ts, 1 23 Pecan , 2 1 2 - A ar a ar 1 Bittersweet Choco ate Cream g g , 3 l s, A mon d Cakes 1 8 l , 3 41 Choco ates Roast 1 Boi ed Orn amen ta Frostin l , , 4 l l g, 39 1 e m Cr a s, 23 Bon bon s, 9 2 Fruits 20 — — , 5 Cen ters for, 9 2 9 3 , 96 9 8 M c roon a a s, 1 83 Dippin g, 94 Choco ate 1 8 Decoration s for 8 l , 4 , 9 Nou at 1 2 Mo din of g , 3 l g , 93

Paste, 1 81 Bon bon s ! Fowers 201 Cocoan ut 1 00 l , , Tu i s 0 Marshm a ow Min 1 00 l p , 4 ll t, A mon ds Burn t 1 1 Min t e 1 6 l , , 3 J lly , 5 How to B an ch 1 66 O era 8 l , p , 9 How to Co or 1 68 Phi ade hia 1 0 1 l , l lp , S a ted 1 6 io et Marshm a ow 10 1 l , 7 V l ll , Su ared 1 6 Bra i Nut Fud e Choco ate g , 9 z l g , l , 5 3 A e Paste Can d 1 Brown Su ar Carame s 1 10 ppl y , 5 3 g l , A es Taff 1 0 Fu d e or Pen uche 2 ppl , y , 4 g , 7 A ricot M arshm a l ows 1 B rown Su ared Po corn 1 0 p l , 5 4 g p , 9 Marshm a ow S uares 1 B urn t Almon ds 1 1 ll q , 5 5 , 3 Paste 1 2 B urnt A m on d Choco ates 1 , 5 l l , 4 e o n Assort ed Cream Mints, 87 Butter d Popc r , 1 86 Butt er Fon dan t 86 Opera Fudges, 68 , afers 1 6 Butterscot ch 1 2 W , 4 I, 7 n tic it Sa t ater Taff Butterscot ch 1 2 Atla C y l W y , II, 7 B tter o ch Ba s Cream 1 2 I ! I u sc t ll , , 9

Chocol ate Creams, 42 0 S uares 1 28 BAK ED Pean ut Can dy , 1 8 q , e u ar Dro s 1 26 afers 1 28 Barl y S g p , W , s 1 ith Nuts Cream 1 0 Sugar Stick , 27 W , , 3 2 14 I n d ex

C KE cke min ts uick 88 A , Christmas Tree, 20 1 Che r , ! , Can died Cran b errie herr Creams 2 s, 147 C y I , 3 Gra efruit Pee 1 Cherr Cream s 2 p l, 47 y II, 3 Oran e Pee 1 8 Cherr Creams 2 g l, 4 y III, 4 Can d Food a ue of 1 Cherr Puffs y , v l , 3 y , 79 an d An im a s 20 hoco ate — C y l , 9 C l , 4 5 Baskets 1 1 2 To me t 6 , 3 7, 4 l , 3 Bou uet 20 Choco ate Acorns 206 q , 7 l , 5 3 , Cu s 1 Alm on d Carame s 10 p , 43 l , 9 Do s 20 A mon d Macaroon s 1 8 ll , 9 l , 4 Fowers 1 1 0— 1 2 Bra i Nut Fud e l , 3 7, 4 4 z l g , 5 3 n redien ts 1 Butterscot ch Creams 2 I g , , 4 Roses 1 0- 1 Carame s 10 , 4 42 l , 9 Thermometer 1 Mo asses 1 10 , 9 l , Caram e Fud e Nut 1 1 1 l g , 5 7 , Ro s Nut 10 St retched 1 1 1 ll , , 4 , Carame s ! Brown Su r 1 10 Circ es 1 l ga , l , 73 Choco ate 1 0 Cocoan ut Ruffs 2 l I , 9 , 4

' Choco ate 10 Coffee Bean s 2 l II, 9 , 4 Choco ate A mon d 10 Creams Bittersweet 1 l l , 9 , , 4

Cocoan ut , 1 07 Fig Cream s, 43 Es ra da Cream 1 1 Fi Paste me l , 5 g , 43 Fruit 108 Fud e 0 , g I, 5 Fruit Nut 1 Fud e 1 , 73 g II, 5 Ma e 1 1 2 Fud e Ma e 62 pl , g , pl , Marshm a ow 108 Li uor Dro s ll , q p , 44 Marshm a ow La er 108 Maraschin o Cherries ll y , , 44 Mo asses Choco ate 1 1 0 Marrons l l , , 44 Nut 108 M arshm a ow Fud e , ll g , 5 3 hoco at e 1 1 1 Marshm a ows Nut C l , ll I , 45 Pi n o ia 10 Marshm a ows g l , 9 ll II, 45 er 1 08 e n u B e e Rasp b ry , P a t utt r Cr ams, 46 Stretched Choco ate 1 1 1 Pe ermin ts 6 l , pp I, 4 ani a 1 0 Pe ermin ts 6 V ll , 7 pp II, 4 ith E a orat ed Mi k 1 1 2 So id Sha es W v p l , l p , 39 Decoration s 20 are Caraway , 2 Sug d Popcorn , 190 Center Cream 0 Trufll es 8 I, 9 , 4 Cen ter Cream 0 a n ut Fud e II, 9 W l g I , 54 Cen ter Cream for Choco ates a n ut Fud e l , W l g II, 54 2 ashin ton Pies 8 3 W g , 4 for Bon bon s 2 Choco ate-di e Centers , 9 l pp d can died Grape for Choco ates - 6 fruit Pee l , 33 3 l, 45

2 1 6 I n d ex

Creams a n ut 0 F VORS Fi 20 ! W l , 3 A , g, 7 M a e 6 Fi Creams Choco ate pl , 4 g , l , 43 Creamed Fruits 1 02 Paste Choco ate , , l , 43

Grapes, 1 02 Pen uche, 73 Mar i an 1 0 Fa ors 20 z p , 3 v , 7 Mar i an B ocks 1 0 Fi s Stuffed 1 0 z p l , 3 g , I, 7 Cr sta Cu s 1 Stuffed 1 0 y l p , 43 II, 7 Cr stalliz e Can dies How to 1 8 Stuf ed 1 1 y 4 , , 5 III , 7 ° r st a i ed Min t Lea es 1 Fi ure Decoration s 20 C y ll z v , 45 g , 4 Pears 1 6 Fa orin Fon dan t 6 , 4 l v g , 9 Rose Peta s 1 Fa orin s 10— 1 2 l , 45 l v g , on n — F da t, 82 84 ’ D DD! S Mo asses Cand 1 1 8 Co orin A l y , l g, 95 Dair Products Fa orin 6 y , 9 l v g, 9 Date an d A mon d Merin ues Fon dan t Acorn s 1 01 l g , , 1 80 Fowers 20 1 l ,

Date an d Nut Butter, 1 73 Fon dan ts ! Butter, 86 Date ream s 2 Cen ter Cream 0 C , 5 I, 9 Dates Fried Stuffed 1 0 Cen ter Cream 0 , , 7 II, 9

Stuf ed , 169 Coffee, 86 Decorated Marshm a ows 1 Ma e 86 ll , 99 pl ,

Min ts, 199 Cen ter Cream, 9 1

Peppermin t B ars, 19 8 Op era, 86 e ermin ts 28 n cooked Cream P pp , U , 21 Decoratin Choco ates n cooked E 22 g l , 39 U gg, Decoration s Carawa 0 hite 8 , y , 2 2 W I, 4 Fi ure 20 hite 8 g , 4 W II, 5 Ho 20 hite 8 lly , 3 W III, 5 Di in Bon bon s Food a ue of Can d 1 pp g , 94 V l y , 3 Di init F d e Food a ues Tab e of 1 6 v y u g , 77 V l , l , e - - Grapen uts, 78 Forg t m e n ots, 196 Doub e Fud e 6 Fren ch Merin ues 1 6 l g , 7 g , 7 Dro s Bar e Su ar 1 26 Fried St uffed Dates 1 0 p , l y g , , 7 Choco ate Li uor Fritters Nut l q , 44 , , 44 ore o n d 1 0 r sted s H h u , 3 Fo Nut , 27 Nou at 1 Frostin Boi ed Orn amen ta 1 g , 3 3 g, l l, 93 How t o co or 1 6 l , 9 EDI B E P ace Cards 1 How t o use Orn am enta 1 L l , 99 l, 95 E s a an ese 200 gg , 9 J p , - Eq uipm en t for hom e can dy m ak Oran ge B utter, 200 in 1 6— 1 n cooked Orn am en ta 1 g, 9 U l, 93 Esmera da Cream 1 1 - 1 1 6 Fruit Cake uick 1 2 l , 5 , ! , 7 I n d ex 2 1 7

Fruit Carame s 108 Fud es ! Marshma ow 61 l , g ll II, Fud e g , 59 Nut, 66 Marshm a ows 1 Nut uff 0 ll , 5 5 P s, 8 Marshm a ow S uares 1 Oran e 6 ll q , 55 g , 4 Nut Caram e s 1 Oran e Fower O er l , 73 g l p a, 69 Pen uche ean u B , 73 P t utter, 65 Fruits Can died 1 0 Pecan Ma e 6 , , pl , 4 Can n ed 1 0 Pin ea e Pufl s 81 , ppl , reamed 0 C , 1 2 Pistachio Opera, 70 Dried 1 0 P um Puddin n d , l g Ca y , 56

Fresh, 9 Rain bow Bar, 68

— Glace, 1 3 8 1 39 Raisin , 65 d es ! Assorted O era 68 e Fu g p , Raspb rry , 66 Brown ar ee r e Sug , f un de P n uche Raspberry Opera, 71 Caram e Sea Foam Can d l , 5 7 y , 77 he r ff C r y Pu s, 79 Sou r Cream , 5 2 Chocol ate 0 Su tan a 6 I , 5 l , 5 Choco ate 1 n cooked 2 l II, 5 U , 5 Choco ate Bra i Nut an i a 66 l z l , 5 3 V ll , Cocoa 2 an i a O era 6 , 5 V ll p , 7

Cocoan ut, 5 8

Cof ee GE TI NE 1 2— 1 1 1 , 59 LA , 3 , 5 Coffee Cocoan ut Ge atin e Can dies 1 1 , 5 9 l , 5 Choco ate Marshm a ow Nou at 1 6 l ll , 5 3 g , 3 Choco ate a n u t Gin er Cream s 26 l W l I, 54 g , Choco at e Wa n ut Fud e 60 l l II, 54 g , on den sed Mi k G acé Fruits 1 8— 1 C l , 5 5 l , 3 39 Cream Nut Ba s el ies 1 0 ll , 5 5 J l , 4 Di in it Marron s 1 v y , 77 , 49 Doub e 6 Marshm a ows 1 l I , 7 ll , 39 Doub e 6 Mar i an 1 0 l II , 7 z p , 4 Nuts 1 8 Fruit , 59 , 3 en ts Di in it 8 Nut Creams 10 Grap u v y , 7 , 4 Gin er 60 Gra efruit Pee Choco ate g , p l, l Ma e hoco at e 62 di ed pl C l , pp , 45 n ied 1 Maple Crea m , 63 Ca d , 47 M e en t er Cream 1 Gra en uts Di in it Fud e 8 apl C , 9 p v y g , 7 e rshm al ow 61 Gra es Cream ed 1 02 Mapl Ma l , p , , e Fon dan t 86 Green Ga e Marshm a ows 1 Mapl , g ll , 5 5 e 62 Marshm a ow S uares 1 Mapl Nut , ll q , 55 aste 1 Maraschin o Opera, 68 P , 5 3 o 60 Green Mint Su ar 0 Marshm all w I, g , 4 2 1 8 In dex

Gumdro s 1 Macaroons Chris mas 18 p I, 57 , t , 3 md 1 Corn flake 1 8 Gu rops II, 59 , 5 Pean ut 1 8 Gumdrops, Oran ge, 1 60 , 4 d Pecan 1 8 Suggestion s for Color an , 5 a or for 1 Ma e Caram e s 1 1 2 Fl v , 59 pl l , en ter Cream 1 Suggestion s for Shapes for, 160 C , 9 o ate d e 6 Choc l Fu g , 2 H ! Decoration s 20 OLL , 3 Corn Balls, 187 Horehoun d Can d 1 0 y , 3 Cream, 63 How to B an ch A mon ds 1 66 n l l , Peca , 64 Co or Al mon ds 1 68 l , Waln ut, 64 Co or Cocoan ut 1 01 on d ant 86 l , F , Co or Frostin 1 6 r m ow e l g, 9 Ma sh all Fudg , 61 Cr sta i e Candies 1 8 N t Creams 26 y ll z , 5 u , Di Choco ates — 8 p l , 37 3 Nut Fudge, 62 Measure 1 raschino Cherries hoco a e , 5 Ma , C l t , e hoco ate 6 M lt C l , 3 44 Mo d in Corn st arch l , 93 Opera Fudge, 68 Po Corn 1 86 “ p , Marron s, Chocolate, 44 Roast Cocoan ut 16 , 3 Glacé, 1 49 Test Su ar S ru 2° hma ow B askets 1 g y p, Mars ll , 99 Use Orn am en ta Frostin 1 io l g, 95 Bon bon s, V let, 101 Carame s 108 l , NES E n 00 APA Frost g, 2 J i Fudge I 60 e Bon bon s Min t 1 6 J lly , , 5 } 6, Fudge I , e Choco ates J lly , 43 Fud e Choco ate l g , l , 5 3 611108 9 18 6 6 I ° 1 , 4 me s 1 0 Lay er Cara l , 8 o i ls 1 8 J a , 9 Ma e 61 pl ,

Min t Bon bons, 100 EE ING Choco ates K P l , 39 Paste, 1 3 Mo asses 1 1 Kisses ! l , 9 Pen uche, 74 ra in e 1 8 P l , 7 Marshm a ows, 71 , 161 t Mo asses 1 20 ll Velve l , Apricot, 1 54 S ee also Merin gues Choco ate l I, 45 Ch°C°late LE Creams 26 II, 45 MON , Decorated, 199 Sugar, 1 49 Frmt 1 Li ies of the a e 1 8 , 55 l V ll y , 9 G acé 1 l , 39 B skets 2 1 1 Green Ga e 1 MACAROON a , g , 55 acaroon s 1 82 Toasted 162 M , I, A m ond 1 8 Toasted 162 l , 3 II, 1 n Chocolate Almond, 84 Wal ut, 162

220 I n dex

Pe ermints Choco ate 6 Orange Sugar, 149 pp , l I, 4 fers 1 Pe ermints Choco ate Wa , 64 pp , l II, 47

Peppermints, Decorated, 28 R e o n uick 8 PAPE Tub s for Dec rati g, ! , 9 de hi on n s 10 194 Phila lp a B bo , 1 t A mond 181 Pi n o ia Carame s 1 0 Pas e, l , g l l , 9 ricot 1 2 Choco ates Ap , 5 l , 47 Choco ate Fi Pin ea e Puffs 81 l g, 43 p pl , io er Green Gage, 1 53 Pistach Op a Fudge, 70 Marshma ow 1 P um Cream s 10 ll , 3 l , 5 aste Can d A e 1 P um Puddin Can d 6 P y , ppl , 53 l g y , 5

sti es ran e 1 6 Po corn Buttered 1 86. Pa ll , O g , 5 p , , o n are Pean ut Butter, 174 Br w Sug d, 190 Butter Fud e 6 Choco ate Su ared 1 0 g , 5 l g , 9 Choco ate Creams 6 How to Po 1 86 l , 4 p, Britt e 1 Red Su ared 1 0 l I, 3 5 g , 9 itt e 1 Su ared 1 8 Br l II, 3 5 g , 9 e Can dy , Baked, 1 80 Pop corn Cak , 1 89 i ures 20 Macaroon s, 1 84 Fg , 8 ests 1 Nougat, 1 33 N , 9 1 ets Pen uche, 75 Nugg , 1 88 Peanuts Sa ted 168 Post um Pen uche , l , , 73 o Sugared, 1 68 Potato C coan ut Candy , 29 ears r sta i ed 1 6 Pralin e isses 1 8 P , C y ll z , 4 K , 7 ecan Baskets 2 1 2 Pra in es 6 P , l , 3

Creams, 3 1 Prun e Cream s, 28 Ma e ream 6 Prun es Stuffed 1 pl C , 4 , , 71 Ma e Fud e 6 Puf s Cherr pl g , 4 , y , 79

Macaroon s, 1 85 Nut, 80 Pen uche Pin ea e 81 , 74 ppl , Pecan s Sa ted 1 68 , l , Penuche 2 ICK Checkerm , 7 ! U ints, 88

Cocoanut, 72 Fruit Cake, 1 72 o a es Fig, 73 N ug tin , 1 15 er Fruit, 73 Pepp mints, 89 M rshma ow a ll , 74

Pean ut, 75 RAINB OW Bar, 68 Pecan Raisin C ust ers , 74 l , 17! ost Stuffed P um, 75 , 1 72 isin R i F d e Ra , 76 ais n u g , 65 e ermi Bars Decora ed 1 8 ai e P pp nt , t , 9 R sin P n uche, 76 Pe ermint Stick Can d 1 2 Raisin Turt es pp y , 4 l , 2 10 In d ex 22 1

Ras berr Carame s 108 Su for o p y l , ggestions Flav rin g an d Fud e 66 Co orin Cream Min ts 8 g , l g , 8 O era Fud e 1 for a es f p g , 7 Sh p or Gumdrops, 1 60 Red Su a red Po corn 1 0 Sultan a e g p , 9 Fudg , 5 6 Roast A mon d Choco ates 1 Sweet Pe s 1 l l , 4 a , 97 Rose Petals Cr sta i ed 1 , y ll z , 45 Roses Can d 1 0— 1 T B E of Measures ei hts an d , y , 4 43 A L , W g Food a ues 1 6 V l , S TED A mon ds 1 6 Taff 1 2 1 AL l , 7 y , Mixed Nuts 1 6 At a n tic Cit Sa t ater 1 2 , 7 l y l W , 2 Pean uts 1 68 S a t Water 1 2 1 , l , Pecan s 1 68 Taff A es 1 0 , y ppl , 4 Sa t Water Taff 1 2 1 Therm om eter Can d 1 — 20 l y , , y , 9 - Scotch Ma ows 1 28 Three-in On e Chocolates ll , , 47 Scrol s 1 8 To blan ch A m on ds 1 66 l , 3 l , Sea Foa m Can d To co or A mon ds 1 68 y , 77 l l , So id Choco ate Sha es Cocoan ut l oo l l p , 39 , Sou r Cream F d e Cr st alli e Can dies 1 8 u g , 5 2 y z , 5 D o ol es Spiced Nuts, 1 68 ip Ch c at , S un S u ar 1 1 Me t Choco ate 6 p g , 3 7, 44 l l , 3 o d in orn st rc Strawberries, Crea m ed, 102 M l C a h, 93 Stretched Mo asses Can d 1 1 Po Po corn 1 86 l y , 9 p p , Choco at e Ca ram e s 1 1 1 Roast Cocoan ut 16 l l , , 3 Stuffed C uster Raisin s 1 2 Toa sted Marshm a ows 1 62 l , 7 ll I, Dates 1 6 Toasted Marshm a ows 1 62 , 9 ll II, e 0 Toffee 1 0 Fri d, 1 7 , 3 ’ Fi s 1 0 True Lo ers n ots 1 8 g I , 7 v K , 4 Fi s 1 0 Truffl es Choco ate 8 g II, 7 , l , 4 Fi s 1 1 Turke Merin ues 1 g III, 7 y g , 77 r es 1 Turkish De i ht 1 60 P un , 71 l g ,

— Sugar, Kin ds of, 1 4 n NC K ED Cream Fon dan t 2 1 Sp u , 1 44 U OO ,

Su ared A m on ds 16 Cocoan u t Cream s 2 . g l , 9 , 4 E Fon dan t 22 Pean uts, 1 68 gg , Fud e 2 Pop corn , 1 90 g , 5 trawb err Creams 0 Suggestion s for Bon bon Cen ters, S y , 3 - en ta Frostin 1 96 97 Orn am l g, 9 3 ten sils for can d m akin 1 for Bon b on Decoration s, 98 U y g, 7 for Color an d Flavor for Bon VANI LLA Caram e s 10 bon Cen ters, 96 l , 7 for Gum Fud e 66 for Color an d Flavor g , O era Fud e 6 drops, I 59 p g , 7 222 I n dex

et e G n t e Cream 6 Veg abl elatine, 13 Wal u Mapl , 4 e et Mo sses o Marshma ows 162 V lv la Kisses, n ll ,

i e r an l ashin ton Pies Choco ate 8 . V n ga C dy , a} W g , l , 4 io et Marshm a o o ei ht Tab e of 16 V l ll wBonb ns, 101 W g s, l , io ets 1 d oses V l , 98 Wil R , 197 Mock 1 hi e F ndant 8 , 90 W t o I, 4 on dant 8 F II, 5 FERS As o te Fondan t 8 WA , s r d, 164 III, 5 Oran e 16 inter reen afers 16 g , 4 W g W , 3 inter reen afer A habet Letters 1 W g , 163 W lp , 64 a n ut ream afer ce ards 1 W l C s, 3 0 W Pla C , 99

W O R K S O N C O O K E R !

T H E B O S TO N C O O K I N G -S C H O O L C O O K B OO K

B FANNI E ME RR TT FARME R La es edi ion y I . t t t ,

with 1 0 i l i n . ustrat o s 1 2m . 3 l o m t.

’ Miss Farm er s cook book is un doubtedl y the m ost practical an d serviceable w r t i T n w n t n 1 2 a ition a reci es in tro uce o k of i s k n d . his e edition co ai s 5 dd l p d d in o ica or er m a in in all 2 1 1 t orou teste reci es rom the sim e l g l d , k g 7 h ghly d p , f pl an d econ omica to the e a orate n en sive 1 0 n ew i u stration s in a l l b a d exp . 3 ll h lf ton e ave een in tro u e h b d c d .

’ — The est o n e t om a n ! World New ! or . ec oo o th mar e . W b k b k k , k

A NE W B OO K O F CO O K E R Y

i h 6 co ored By FANNIE ME RRITT FARME R. W t l

— a e a i n n ha f on e. ra m pl t s an d over 2 00 illustr t o s i l t o.

n et.

’ A wea t of n ew materia the resu t of ex erim ents in the aut or s c ass l h l, l p h l ’ “ rooms ma es t i n m in is en sa e com an ion to the aut or s B oston , k h s a al ost d p bl p h ! Coo in - Con tain s over ei t un re recei es u on all k g S chool Cook B ook . gh h d d p p

ran c es in c u in man n ew and im ortan t i s es . b h , l d g y p d h

CH A FI N G DI S H P O S S I B I L ITI E S

ME RR T FARM . 1 B FANN E T E R 6mo. n ot y I I .

T ere have een m an vo um es of c afin is reci es b ut n on e w ich h b y l h g d h p , h is m ore a m riatel a a te for the rea ast or un c ta e or for sma pp p y d p d b kf l h bl , ll con — eni a arties. E ver ea ture is istin ct n ew B oston Hera ld g l p y f d ly .

FO O D A N D C O O K E R Y FO R T H E S I C K A ND CO NV A L E S CE NT B FAN ’ y NIE MERRI IT FARME R . With sixty illus i 0 a ra n mo . o h t t o s. 0 a es. I n et. 3 p g Cl t .

An in va ua e oo for t ose w ose ut it is to care for the sic an d of l bl b k h h d y k, equal imp ortan ce to those who see in correct feedin g the way of preven tin g of the il n ess a out much l b us.

A rea c o e ia of in va i coo er The Wa tchma n B oston . l cy l p d l d k y . ,