Cookery for every household

Toast the walnuts for a few minutes in a moderate oven to make them crisp, and let them cool again. Then put the fondant, which has been boiled to 245°, into a saucepan with enough coffee essence to flavour and colour it, and a few drops of vanilla. Heat very carefully over the fire, using if necessary a little sugar syrup to prevent its sticking. Be careful it does not become too hot, and beat well until smooth and glossy. Put some of this coffee fondant on to a plate and let it cool slightly, then place a little between two half walnuts, press them lightly together, and let them set on a tin lined with wax paper. When finished, thin down the fondant in the saucepan with sugar syrup until of a proper consistency for coating. It should be rather thicker than the ordinary coating fondant. Then cover the walnuts with this (see Coating with Fondant, p. 598), place them again on the tray to set, and finish them off with a little twist of fondant on the top of each ; or this may be put on afterwards by putting some of the fondant into a paper cornet and forcing it out on the top. Note. — Instead of the fondant between the two half walnuts, a little marzipan flavoured with coffee essence may be used. 2870. Chocolate Tablet 1 lb. granulated sugar. I J lb. chocolate powder. b pt. water. | Vanilla essence. Put the sugar and water into a saucepan, stir them over the fire until boiling, and then boil moderately quickly for J hour. Add the chocolate (or good cocoa may be used), stir a few minutes longer, flavour with vanilla, and pour into a tin which has been lined with greased paper. When set, mark in squares, and break in pieces when cold. 2871. Chocolate Walnuts Make in the same way as Coffee Walnuts, flavouring the fondant with some grated or shred unsweetened chocolate instead of the coffee essence. 2872. Ginger Creams Make in the same way as Peppermint Creams, flavouring the fondant with strong essence of ginger instead of the peppermint, and colouring it a pale yellow. A little chopped preserved ginger may be added. 2873. Ginger Tablet 2 lbs. Demerara sugar. ] 1 oz. ground ginger. 2 gills cold water. | Put the sugar and water into a lined or copper saucepan, and stir till they come to the boil. Remove any scum, and then boil till a little dropped in water will form a “ soft ball,” about 245° F. Take the saucepan off the fire, add the ginger, and keep stirring until the mixture begins to turn thick. Have a flat oven tin lined with greased paper, pour the mixture into this, and let it remain until cold. Cut or saw into neat pieces of equal size. A better way of shaping the tablet is to lay four steel rods, which are sold for the purpose, on a marble or stone slab so as to form a square, and to pour the tablet in the centre of this. By this means the edges will be kept even and the pieces will be more regular in shape. Note. — Lemon and rose tablet can be made in the same way, substituting white loaf for brown sugar, and essence for the ground seasoning. 2874. Neapolitan Squares