Never allow the dough to get cold before it is finished or it will be heavy. If you have not enough yeast it will make the dough heavy Do not stand it too near the fire, but keep it warm at a steady heat. If the dough be allowed to overwork itself in warm weather it will become sour, A very clean earthenware bowl, clean hands and arms, nice fresh yeast is always required in making bread. SWEETS. 725— FONDANT. 2 lb. sugar ^ a cup of water J a teaspoonful of cream of tartar.✪ Fondant Mode. — Place tlie sugar and water in a moderately large saucepan ; when melted mix the cream of tartar with a little water and stir in ; do not exceed the quantity of cream of tartar given, or the fondant will be a failure ; have a brush and basin of cold water handy, and while the syrup is coming to the boil brush round the sides of the saucepan occasionally to prevent the sugar crystalising ; soon as it boils place the cover on the saucepan and boil rather quickly. Have ready a piece of thin wire twisted into three or four loops at one end ; when the syrup begins to look thick dip this wire in, and if the syrup is thick enough to form a film across the loops, blow through them (holding the wire over a piece of paper) ; if the syrup blows out in a flaky sort of bubble, it has reached what is called the "feather degree," which is required for fondant ; take off as soon as this degree is reached. Have ready a large basin which has been rinsed out with cold water, turn the syrup into this without delay ; place the basin in another containing cold water, which must be renewed as soon as it gets warm ; sprinkle the top of the syrup with cold water to prevent it caking, and allow it to stand until flesh warm ; then with a wooden spoon beat the syrup until it becomes quite stiff and white ; it will suddenly turn to a hard white mass, and must be beaten until this happens ; turn to a board and knead as you would dough, using icing sugar instead of flour ; and when of a smooth elastic consistency it is ready to use, or put away in a basin covered with a damp cloth until re<5[uired. This fondant is the foundation for chocolate cream, cocoanut ice and other sweets ; for colouring it the Swe/>M, vegetable colourings are the best, being quite barmleas and in many ways the most suitable. Be careful to procure the very best white crystalised sugar for fondant. 726— COOOANUT ICE. Fondant Flavouring Desiccated cocoanut Colouring Icing sugar. Mode. — Take about half a pound of fondant, place it in a saucepan and heat sufficiently to make it soft ; into this stir about a cupful of desiccated cocoanut, work on a board with icing sugar until set again ; divide into two or three portions, add essence and colouring according to taste, leaving one portion of white ; the colouring and essence can be worked in by kneading on the board. Have ready a greased pie-dish or soup plate, place the cream in layers, for instance, if three colours are used, say one portion green and another pink, and the third white, place in according to taste and let it remain in a cool dry place till quite set ; turn out and cut into blocks or any other shape you may wish. 727— COCOANUT ICE (Another Way). 2 cups of sugar ^ cup of milk ^ lb. desiccated cocoanut Essence of vanilla. ✪ Ribbon Creams

AI-modernized reading of the original text

Never allow the dough to get cold before it is finished or it will be heavy. If you have not enough yeast it will make the dough heavy Do not stand it too near the fire, but keep it warm at a steady heat. If the dough be allowed to overwork itself in warm weather it will become sour. A very clean earthenware bowl, clean hands and arms, nice fresh yeast is always required in making bread. SWEETS. 725— FONDANT. 2 lb. sugar ^ a cup of water J a teaspoonful of cream of tartar. Mode. — Place the sugar and water in a moderately large saucepan ; when melted mix the cream of tartar with a little water and stir in ; do not exceed the quantity of cream of tartar given, or the fondant will be a failure ; have a brush and basin of cold water handy, and while the syrup is coming to the boil brush round the sides of the saucepan occasionally to prevent the sugar crystalising ; soon as it boils place the cover on the saucepan and boil rather quickly. Have ready a piece of thin wire twisted into three or four loops at one end ; when the syrup begins to look thick dip this wire in, and if the syrup is thick enough to form a film across the loops, blow through them (holding the wire over a piece of paper) ; if the syrup blows out in a flaky sort of bubble, it has reached what is called the "feather degree," which is required for fondant ; take off as soon as this degree is reached. Have ready a large basin which has been rinsed out with cold water, turn the syrup into this without delay ; place the basin in another containing cold water, which must be renewed as soon as it gets warm ; sprinkle the top of the syrup with cold water to prevent it caking, and allow it to stand until flesh warm ; then with a wooden spoon beat the syrup until it becomes quite stiff and white ; it will suddenly turn to a hard white mass, and must be beaten until this happens ; turn to a board and knead as you would dough, using icing sugar instead of flour ; and when of a smooth elastic consistency it is ready to use, or put away in a basin covered with a damp cloth until required. This fondant is the foundation for chocolate cream, cocoanut ice and other sweets ; for colouring it the Swe/>M, vegetable colourings are the best, being quite harmless and in many ways the most suitable. Be careful to procure the very best white crystalised sugar for fondant. 726— COCOANUT ICE. Fondant Flavouring Desiccated cocoanut Colouring Icing sugar. Mode. — Take about half a pound of fondant, place it in a saucepan and heat sufficiently to make it soft ; into this stir about a cupful of desiccated cocoanut, work on a board with icing sugar until set again ; divide into two or three portions, add essence and colouring according to taste, leaving one portion of white ; the colouring and essence can be worked in by kneading on the board. Have ready a greased pie-dish or soup plate, place the cream in layers, for instance, if three colours are used, say one portion green and another pink, and the third white, place in according to taste and let it remain in a cool dry place till quite set ; turn out and cut into blocks or any other shape you may wish. 727— COCOANUT ICE (Another Way). 2 cups of sugar ^ cup of milk ^ lb. desiccated cocoanut Essence of vanilla.

Records on this page

FondantRibbon CreamsFig CreamsCocoanut Ice (Another Way)

Mrs. Maclurcan's cookery book