3. Have fruit and nuts prepared for dipping — they should
be dry and slightly warm.
4. Drop into the syrup, one at a time; lift out with a
fork; cool on oiled plates.
FONDANT.
2 c. sugar.
^ T. cream of tartar.
% c. boiling water✪ Fondant.
1. Put sugar, cream of tartar and water into a saucepan
over gentle heat.
296
CANADIAN COOK BOOK
2. Stir until sugar is dissolved then boil, not too briskly,
to soft ball stage— 235°F.
3. Remove from heat; let stand a few minutes then pour
carefully on a warm buttered platter.
4. Let stand until almost cold, beat with a stiff case
knife until it changes color.
5. Gather up before it stiffens, knead until very smooth;
put into a bowl, cover closely; let stand several hours.
Note. — Syrup should not be stirred during boiling;
crystals should be removed from sides of saucepan with a
piece of cheesecloth tied around the prongs of a fork and
dipped into boiling water; sudden change of temperature
causes a hot syrup to crystallize.
MAPLE FONDANT.
1 c. sugar,
1 c. maple syrup.
}4, c. boiling water✪ Maple Fondant.
Make as Fondant.
CHOCOLATE FONDANT.
1. Make plain fondant; pour on buttered platter.
2. Cover syrup, while hot, with grated chocolate.
3. Finish as Fondant.
BUTTER FONDANT.
2 c. sugar.
Ys T. cream of tartar.
% c. milk.
2 tb. butter✪ Butter Fondant.
1. Put sugar, cream of tartar and milk in a saucepan,
over gentle heat; stir till sugar is dissolved.
2. Boil, without stirring to soft ball stage — 238°F.
3. Add butter when syrup is nearly done.
4. Turn on warm, buttered platter; finish as Fondant.
CONFECTIONERY
297
DIVINITY FONDANT.
2 c. sugar.
14 c. corn syrup.
}/i c. boiling water.
1 egg white✪ Divinity Fondant.
1. Put sugar and water in saucepan over low heat; when
sugar is dissolved add syrup.
2. Heat to boiling point.
3. Beat egg until light, not stiff; add 2 tb. syrup when
it has reached boiling; beat until light.
4. Boil remaining syrup to soft ball stage — 240°F.
5. Pour slowly over white of egg; fold over with a knife
until white and firm enough to mould.
6. Knead until smooth; shape pieces as desired for
centres.
Note. — This fondant may be used at once; plain and
butter fondant are improved if allowed to stand a few hours.
CREAM DATES.
1. Knead fondant until soft and smooth.
2. Flavor and color; break off a small piece, shape into
a roll; place in a date which has been wiped and stoned.
3. Roll in fine granulated or fruit sugar.
NUT CREAMS.
1. Prepare fondant as for Cream Dates.
2. Break off a piece; shape and press a nut on each side.
Walnuts, pecans or almonds may be used.
TO MELT FONDANT.
1. Place fondant in upper part of a double boiler over
water boiling very gently.
2. Stir constantly; add a few drops of boihng water as
needed to thin the fondant.
Note. — If temperature is too high or fondant heated too
long the sugar dissolves and fondant loses its creamy con-
sistency.
298
CANADIAN COOK BOOK
CREAM MINTS.
1 c. fondant.
3 drops oil of peppermint✪ Cream Mints.
1. Melt fondant; add flavoring.
2. Drop from the tip of a teaspoon on an unbuttered
tin plate; remove when firm.
NUT BARS.
1 c. fondant.
1 c. chopped nuts.
T. vanilla✪ Nut Bars.
1. Melt fondant, add nuts and flavoring.
2. Pour into a small, buttered pan to }/2" thickness.
3. When cool cut in bars; wrap in waxed paper.
Note. — Shredded cocoanut, raisins, candied cherries
or crystallized ginger may be added.
CREAMED GRAPES. ✪ Cocoa
Page 90 · 7 recipe records on this page
Presented as published in 1924. 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
3. Have fruit and nuts prepared for dipping — they should be dry and slightly warm.
4. Drop into the syrup, one at a time; lift out with a fork; cool on oiled plates.
FONDANT.
2 c. sugar.
^ T. cream of tartar. % c. boiling water.
1. Put sugar, cream of tartar and water into a saucepan over gentle heat.
2. Stir until sugar is dissolved then boil, not too briskly, to soft ball stage— 235°F.
3. Remove from heat; let stand a few minutes then pour carefully on a warm buttered platter.
4. Let stand until almost cold, beat with a stiff case knife until it changes color.
5. Gather up before it stiffens, knead until very smooth; put into a bowl, cover closely; let stand several hours.
Note. — Syrup should not be stirred during boiling; crystals should be removed from sides of saucepan with a piece of cheesecloth tied around the prongs of a fork and dipped into boiling water; sudden change of temperature causes a hot syrup to crystallize.
MAPLE FONDANT.
1 c. sugar,
1 c. maple syrup.
}4, c. boiling water.
Make as Fondant.
CHOCOLATE FONDANT.
1. Make plain fondant; pour on buttered platter.
2. Cover syrup, while hot, with grated chocolate.
3. Finish as Fondant.
BUTTER FONDANT.
2 c. sugar.
Ys T. cream of tartar. % c. milk. 2 tb. butter.
1. Put sugar, cream of tartar and milk in a saucepan, over gentle heat; stir till sugar is dissolved.
2. Boil, without stirring to soft ball stage — 238°F.
3. Add butter when syrup is nearly done.
4. Turn on warm, buttered platter; finish as Fondant.
DIVINITY FONDANT.
2 c. sugar. 14 c. corn syrup. }/i c. boiling water. 1 egg white.
1. Put sugar and water in saucepan over low heat; when sugar is dissolved add syrup.
2. Heat to boiling point.
3. Beat egg until light, not stiff; add 2 tb. syrup when it has reached boiling; beat until light.
4. Boil remaining syrup to soft ball stage — 240°F.
5. Pour slowly over white of egg; fold over with a knife until white and firm enough to mould.
6. Knead until smooth; shape pieces as desired for centres.
Note. — This fondant may be used at once; plain and butter fondant are improved if allowed to stand a few hours.
CREAM DATES.
1. Knead fondant until soft and smooth.
2. Flavor and color; break off a small piece, shape into a roll; place in a date which has been wiped and stoned.
3. Roll in fine granulated or fruit sugar.
NUT CREAMS.
1. Prepare fondant as for Cream Dates.
2. Break off a piece; shape and press a nut on each side. Walnuts, pecans or almonds may be used.
TO MELT FONDANT.
1. Place fondant in upper part of a double boiler over water boiling very gently.
2. Stir constantly; add a few drops of boiling water as needed to thin the fondant.
Note. — If temperature is too high or fondant heated too long the sugar dissolves and fondant loses its creamy consistency.
CREAM MINTS.
1 c. fondant.
3 drops oil of peppermint.
1. Melt fondant; add flavoring.
2. Drop from the tip of a teaspoon on an unbuttered tin plate; remove when firm.
NUT BARS.
1 c. fondant. 1 c. chopped nuts. T. vanilla.
1. Melt fondant, add nuts and flavoring.
2. Pour into a small, buttered pan to }/2" thickness.
3. When cool cut in bars; wrap in waxed paper.
Note. — Shredded cocoanut, raisins, candied cherries or crystallized ginger may be added.
CREAMED GRAPES.
Records on this page
FondantMaple FondantButter FondantDivinity FondantCream MintsNut BarsCocoa