cups milk and oyster liquor.
^ cup butter.
cup flour.
1 teaspoon salt.
teaspoon pepper.
3^ teaspoon onion juice, if desired
Cook the oysters in their liquor until the edges begin to
curl. Do not let them cook too long or they will be tough.
Strain off the liquor. To this liquor add enough milk to
make 2}/^ cups. Melt the butter and add the flour, stirring
until blended. Add the liquid. Cook for 5 or 10 minutes
to do away with the starchy flavor of the flour. Add the oys-
ters and seasoning and serve at once in patty shells or on
toast. If the creamed oysters stand, the sauce becomes too
thin.
FONDANT
2 cups granulated sugar.
^ cup boiling water.
teaspoon cream of tartar.
Put the sugar, water, and cream of tartar into a saucepan
over a hot fire. Stir constantly until but not after the sugar
45
has dissolved. Do not splash the sirup. Remove the spoon
and do not use it again after the sirup boils. Remove the
sugar grains or the crystals with a dampened brush or a
clean wet cloth. Cover the pan for a few minutes. Let the
sirup boil until it reaches a temperature of 235° F. or
until it forms a soft ball when dropped into cold water.
Be sure the bulb of the thermometer is covered and does not
touch the bottom of the pan. Pour the sirup in a thin sheet
onto a chilled platter so it will cool quickly. Do not scrape
out the saucepan. When the sirup is cool, work it until it
creams with a flat wooden spoon. When it forms a soft solid
ball, work it with the palms of the hands in the same way
^ as bread dough until it is smooth.
^f) Place the fondant in an earthenware or glass dish. Wet
a clean cloth in hot water, wring out well, and lay over the
top of the candy. After about 24 hours the fondant is ready
to mold. Fondant made in this way will keep for months
in a cold place if covered with a moist cloth or stored in
a tightly covered jar.
The following are a few of the ways in which fondant
may be used:
Form the fondant into small balls with the palms of the
hands and press halves of walnut, pecan, or other nut kernels
into them; or roll the balls into finely chopped nuts or
shredded coconut or work these into the fondant before
forming it into balls. Irregular shaped balls of fondant
may be rolled in cinnamon for ''cinnamon potatoes." Gouge
out ''eyes" to make them more realistic. Candied fruits,
such as cherries, pineapple, cranberries, grapefruit peel, and
citron may be used in the center of fondant balls or pressed
into the surface.
With or without added nut meats fondant may be used
to stuff dates or prunes.
Fondant may be melted and used to cover various kinds
of fruits such as strawberries and white grapes. Firm fruits
with unbroken skins should be used for this purpose, and a
little of the stem should be left on them. They should be
dipped very quickly into the melted fondant.
Fondant may also be melted, flavored with oil of pepper-
mint, oil of wintergreen, oil of roses, vanilla, or almond
extract, and dropped from a teaspoon onto waxed paper to
make wafers about the size of a quarter. After they become
hardened they may be dipped in chocolate. In fact, prac-
tically any of the fondant candies may be coated with choco-
late in the following way:
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46
Page 26
Presented as published in 1926. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cups milk and oyster liquor. ^ cup butter.1/4 cup flour. 1 teaspoon salt.
teaspoon pepper. 3^ teaspoon onion juice, if desired
Cook the oysters in their liquor until the edges begin to curl. Do not let them cook too long or they will be tough. Strain off the liquor. To this liquor add enough milk to make 2}/^ cups. Melt the butter and add the flour, stirring until blended. Add the liquid. Cook for 5 or 10 minutes to do away with the starchy flavor of the flour. Add the oysters and seasoning and serve at once in patty shells or on toast. If the creamed oysters stand, the sauce becomes too thin.
FONDANT
2 cups granulated sugar. 1/4 cup boiling water.
1/8 teaspoon cream of tartar.
Put the sugar, water, and cream of tartar into a saucepan over a hot fire. Stir constantly until but not after the sugar
has dissolved. Do not splash the sirup. Remove the spoon and do not use it again after the sirup boils. Remove the sugar grains or the crystals with a dampened brush or a clean wet cloth. Cover the pan for a few minutes. Let the sirup boil until it reaches a temperature of 235° F. or until it forms a soft ball when dropped into cold water. Be sure the bulb of the thermometer is covered and does not touch the bottom of the pan. Pour the sirup in a thin sheet onto a chilled platter so it will cool quickly. Do not scrape out the saucepan. When the sirup is cool, work it until it creams with a flat wooden spoon. When it forms a soft solid ball, work it with the palms of the hands in the same way as bread dough until it is smooth.
Place the fondant in an earthenware or glass dish. Wet
a clean cloth in hot water, wring out well, and lay over the top of the candy. After about 24 hours the fondant is ready to mold. Fondant made in this way will keep for months in a cold place if covered with a moist cloth or stored in a tightly covered jar.
The following are a few of the ways in which fondant may be used:
Form the fondant into small balls with the palms of the hands and press halves of walnut, pecan, or other nut kernels into them; or roll the balls into finely chopped nuts or shredded coconut or work these into the fondant before forming it into balls. Irregular shaped balls of fondant may be rolled in cinnamon for ''cinnamon potatoes." Gouge out ''eyes" to make them more realistic. Candied fruits, such as cherries, pineapple, cranberries, grapefruit peel, and citron may be used in the center of fondant balls or pressed into the surface.
With or without added nut meats fondant may be used to stuff dates or prunes.
Fondant may be melted and used to cover various kinds of fruits such as strawberries and white grapes. Firm fruits with unbroken skins should be used for this purpose, and a little of the stem should be left on them. They should be dipped very quickly into the melted fondant.
Fondant may also be melted, flavored with oil of peppermint, oil of wintergreen, oil of roses, vanilla, or almond extract, and dropped from a teaspoon onto waxed paper to make wafers about the size of a quarter. After they become hardened they may be dipped in chocolate. In fact, practically any of the fondant candies may be coated with chocolate in the following way:
\