Around-the-world cook book

Then remove from the fire, take the hardened-fondant balls, one at a time, either on a fork or on a sharpened stick, and dip into the chocolate-fondant, placing them immediately on a smooth oiled paper, in a cold place to harden. BURNT ALMONDS Brown sugar, IV2 cups, Shelled and blanched almonds, 1 cup, Water, 3 tablespoons. Put the sugar and water into a saucepan, place on the fire, and stir until the sugar is dissolved. When the sugar comes to a good boil, put in the almonds, and stir till the nuts are well covered and a little browned. Turn on a buttered dish, and separate each nut. If not coated with candy, thoroughly, then repeat the process. CHOCOLATE ALMONDS, NO. 1 Sweet chocolate, Almonds, Vanilla extract. Blanch the almonds. Grate or shave the chocolate into a bowl, set in a pan of boiling water. When the chocolate is melted put an almond on the point of a darning needle, and dip it into the melted chocolate. Then lay it on greased paper to dry. After all the nuts have been dipped and dry, dip a second time and a third time if so desired. CHOCOLATE ALMONDS, NO. 2 Vanilla chocolate, % pound, Butter, 2 tablespoons, Almonds. Put the chocolate into a pan over boiling water, and when melted, stir in the butter, and add 2 tablespoons of boiling water. The almonds, which have already been blanched, should have been dried between towels, and roasted in the oven till a light brown. Dip the almonds into the coated mixture, and drop on paraffin paper to harden. CHOCOLATE TAFFY Granulated sugar, 2 cups, Grated chocolate, 3 cups, Boiling water, i/^ cup. Butter, 1 tablespoon. Vanilla extract, 2 teaspoons. Cook until it will nearly crack when dropped into cold water, then add the butter, and continue to boil, until the candy snaps when tested in cold water. Take from the fire, flavor with the vanilla, cool and pull it, and cut it into any desired shapes. CHOCOLATE CHIPS Chocolate, Molasses, 1 cup. Sugar, % cup. Butter, 1 heaping tablespoon, Vanilla extract. First mix a candy of molasses for the filling. This should be made as follows: Boil together molasses, sugar, and butter until a little of it dropped into cold water is crisp, then add a flavoring of vanilla, and pour it out on buttered tins and when cool enough to handle, pull thin, and cut into small pieces. When these pieces have become perfectly cold, dip them into melted sweetened chocolate, also flavored with vanilla, and lay the pieces on waxed paper to dry.\ CHOCOLATE CARAMELS, NO. 1 Light brown sugar, 3 pounds, Chocolate, % pound, Butter, 14 pound. Cream, 1/4 cup. Vanilla extract, 3 tablespoons. Put into a porcelain kettle all except the vanilla and set it on the back of the stove and let it melt slowly — 2 hours is not too long, if you wish the candy to be rich and smooth. When melted let it heat stronger, and boil for about 10 minutes, then try it in cold water, and if it forms a ball of the consistency of putty, take from the fire, and beat, adding the vanilla, then turn into a buttered dish, and when set, mark off in squares. CHOCOLATE CARAMELS, NO. 2 Brown sugar, 1 pound, Grated, unsweetened chocolate, 4 ounces, Thick molasses, 1 teaspoon. Butter, 2 ounces, Sweet milk, % cup. Vanilla extract, 20 drops.