FokdaktPa]^ache.— Take jom fondant, divide it in
three equal parts^ color one pink and flavor as you choose,
leave the other white and flavor also as you please ;
but it must agree with the pink^ and both must agree
with the next, which is chocolate. Melt a little un-
sweetened chocolate by setting it in a saucer over the
boiling kettle, then take enough of it to make your third
piece of fondant a fine brown ; now divide the white
into two parts ; make each an inch and a half wide, and
as long as it will ; do the same with the chocolate fon-
dant; then take the pink, make it the same width and
length, but of course, not being divided, it will be twice
as thick ; now butter slightly the back of a plate, or,
better still, get a few sheets of waxed paper from the
confectioner's ; lay one strip of the chocolate on it, then
a strip of white on that, then the pink, the other white,
and lastly the chocolate again ; then lightly press them
to make them adhere, but not to squeeze them out of
shape. Tou have now an oblong brick of parti-colored
candy ; leave it for a few hours to harden, then trim it
neatly with a knife and cut it crosswise into slices half
an inch think, lay on waxed paper to dry, turning once
in a while, and pack away in boxes.
If J om: fondant gets very hard while you work, stand
it over hot water a few minutes.
Creamed candies are very fashionable just now, and,
your fondant once ready, are very easy to make.
Cream Walkuts. — Make ready some almonds, some
walnuts in halves, some hazelnuts, or anything of the
sort you fancy ; let them be very dry. Take fondant made
Q4 Culture and Cooking,
from a pound of sugar, set it in a bowl in a saucepan of
boiling water, stirring it till it is like cream. Then haying
flayored it with yanilla or lemon✪ Creamed Candies, drop in your nuts one
by one, taking them out with the other hand on the end
of a fork, resting it on the edge of your bowl to drain for
a second, then drop the nut on to a waxed or buttered
paper neatly. If the nut shows through the cream it is
too hot ; take it out of the boiling water and beat till it
is just thick enough to mask the nut entirely, then re-
turn it to the boiling water, as it cools yery rapidly and
becomes unmanageable, when it has to be warmed oyer
again.
Veey fine chocolate ceeams are made as follows :
Boil half a pound of sugar with three tablespoonfuls of
thick cream till it makes a soft ball in water, then let it
cool. When cool beat it till it is yery white, flayor with a
few drops of yanilla and make it into balls the size of a large
pea; then take some unsweetened chocolate warmed, mix
it with a piece ol fondant melted✪ Chocolate Creams — there should be more
chocolate than sugar — and when quite smooth and thick
enough to mask the cream, drop them in from the end
of a fork, take them out, and drop on to wax paper.
Another yery fine candy to be made without heat,
and therefore conyenient for hot weather, is made as
follows :
Page 51 · 2 recipe records on this page
Presented as published in 1885. 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
Fondant Panache.— Take your fondant, divide it in three equal parts^ color one pink and flavor as you choose, leave the other white and flavor also as you please ; but it must agree with the pink^ and both must agree with the next, which is chocolate. Melt a little unsweetened chocolate by setting it in a saucer over the boiling kettle, then take enough of it to make your third piece of fondant a fine brown ; now divide the white into two parts ; make each an inch and a half wide, and as long as it will ; do the same with the chocolate fondant; then take the pink, make it the same width and length, but of course, not being divided, it will be twice as thick ; now butter slightly the back of a plate, or, better still, get a few sheets of waxed paper from the confectioner's ; lay one strip of the chocolate on it, then a strip of white on that, then the pink, the other white, and lastly the chocolate again ; then lightly press them to make them adhere, but not to squeeze them out of shape. Tou have now an oblong brick of parti-colored candy ; leave it for a few hours to harden, then trim it neatly with a knife and cut it crosswise into slices half an inch thick, lay on waxed paper to dry, turning once in a while, and pack away in boxes.
If your fondant gets very hard while you work, stand it over hot water a few minutes.
Creamed candies are very fashionable just now, and, your fondant once ready, are very easy to make.
Cream Walkuts. — Make ready some almonds, some walnuts in halves, some hazelnuts, or anything of the sort you fancy ; let them be very dry. Take fondant made
Q4 Culture and Cooking,
from a pound of sugar, set it in a bowl in a saucepan of boiling water, stirring it till it is like cream. Then having flavored it with vanilla or lemon, drop in your nuts one by one, taking them out with the other hand on the end of a fork, resting it on the edge of your bowl to drain for a second, then drop the nut on to a waxed or buttered paper neatly. If the nut shows through the cream it is too hot ; take it out of the boiling water and beat till it is just thick enough to mask the nut entirely, then return it to the boiling water, as it cools very rapidly and becomes unmanageable, when it has to be warmed over again.
Very fine chocolate creams are made as follows : Boil half a pound of sugar with three tablespoonfuls of thick cream till it makes a soft ball in water, then let it cool. When cool beat it till it is very white, flavor with a few drops of vanilla and make it into balls the size of a large pea; then take some unsweetened chocolate warmed, mix it with a piece ol fondant melted — there should be more chocolate than sugar — and when quite smooth and thick enough to mask the cream, drop them in from the end of a fork, take them out, and drop on to wax paper.
Another very fine candy to be made without heat, and therefore convenient for hot weather, is made as follows :
Records on this page
Creamed CandiesChocolate Creams