The delicious Spanish Seasoning, received a silver medal for purity
and excellency at the California State Fair, and also a silver medal
■at tne Lewis and Clark Exposition, Portland, Oregon?
It is a delicious seasoning for any kind of cooking.
DIRECTIONS FOR USE WITH EACH CAN.
Try It. Sold by all Grocers
Factory, SACRAMENTO, CALIF.
200 ADVERTISEMENTS
I GOjo HOOVER'S I
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FINE CANDIES
A Specialty
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Ice Cream Soda I
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FONDANT FOR CREAM CANDY— Mrs. O. J. Short.
2 cups finely granulated sugar, % cup hot water, pinch cream tartar✪ Fondant for Cream Candy.
Place on back of stove and stir until all granules of sugar are melted.
Place on hot fire, boil briskly, do not stir. Stir a teaspoon of the syrup
In a saucer. If it becomes creamy, so that it can be formed into a
ball, remove syrup from fire and* turn into a large flat platter. When
lukewarm, beat until thick and creamy. Then knead until cold. It is
now ready for flavoring and may be made into any desired form.
CHOCOLATE CREAMS— Mrs. Orey J. Short.
Divide the fondant and add different flavorings to each part — vanilla,
•strawberry, coffee, almond and cocoanut. Mold into any shaped balls
desired and let stand over night. Place a small piece of unsweetened
chocolate in a small vessel, add a bit of butter and small piece ot
paraffine✪ Chocolate Creams; place in a pan of boiling water. When melted, by using a
tatpin, dip the cream balls into this mass; place on oil paper and let
stand for two days.
COCOANUT BARS— Mrs. Orey J. Short.
To some fondant, add as much shredded cocoanut as will stir in
easily; then divide in halves. To one half add vanilla and mold into a
bar. To the other half add a little pink coloring extract and raspberry
flavoring✪ Cocoanut Bars and mold into bar. When firm, slice.
CREAM CANDIES — Miss Durbrow, San Francisco.
2 cups of granulated sugar, %| cup milk. Boil 5 minutes (exactly)
without stirring from the time it starts to boil well, then remove from
fire and stir in % tablespoon of glucose and from 10 to 15 drops of oil
of peppermint. Stir rapidly or beat with egg beater until mixture be-
gins to cream, then quickly drop from spoon on parafline or buttered
paper. Color pink and flavor with 20 to 25 drops oil of wintergreen.
CREAM CANDY — Miss Tena Bremner.
2 cups granulated sugar, % cup cold water, % teaspoon cream of
tartar, 1 teaspoon vanilla, almond, or any flavoring desired. Boil sugar,
cream of tartar and water together until it hairs from the spoon; add
the flavoring; set it in a cool place, and when nearly cold beat it uHtil
light and creamy; when cold enough to handle, mold into any shapes
desired; place "on a platter to harden. Melt unsweetened chocolate in a
202 CONFECTIONERY
double boiler, and with a long pin dip the creams into the chocolate
and set aside to cool. A nice variety may be made by removing the
pits from dates, and filling with plain cream shaped to fit, or with
cream into which chopped nuts have been mixed. Almonds blapched;.
and placed on the creams before they are quite cool, or walnuts halved
and creams put between them, make a variety.
MAPLE S^^^AMr^Mrs. J. L. Tharp.
2 Qups of maple sugar, % cup of cream, Yt, cup almonds blanched and!
chopped. Boil yjjitll xsrisp m water. Put in the nuts" after taking from
the fire, stirring unti} cool.
MAPLE SUGAR NUT CANDY— Miss Augustine. ✪ Cream Candies
Page 92 · 6 recipe records on this page
Presented as published in 1906. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The delicious Spanish Seasoning, received a silver medal for purity
and excellency at the California State Fair, and also a silver medal
■at tne Lewis and Clark Exposition, Portland, Oregon?
It is a delicious seasoning for any kind of cooking.
DIRECTIONS FOR USE WITH EACH CAN.
Try It. Sold by all Grocers
Factory, SACRAMENTO, CALIF.
200 ADVERTISEMENTS
I GOjo HOOVER'S I
♦ T
I FOR :f
y
•f
t
FINE CANDIES
A Specialty
I
Ice Cream Soda I
T
T
X
♦!• "" Y
X f
X
r
.T. ♦
t t
♦,♦ y
♦!• y
t y
y
y
y
Salted Almonds J
♦^
y
y
Y
y 5*
y T
y ===== y
y y
I ?
I Fruit Ices to Order I
t
X T
(oofectioner^.
FONDANT FOR CREAM CANDY— Mrs. O. J. Short.
2 cups finely granulated sugar, % cup hot water, pinch cream tartar.
Place on back of stove and stir until all granules of sugar are melted.
Place on hot fire, boil briskly, do not stir. Stir a teaspoon of the syrup
In a saucer. If it becomes creamy, so that it can be formed into a
ball, remove syrup from fire and* turn into a large flat platter. When
lukewarm, beat until thick and creamy. Then knead until cold. It is
now ready for flavoring and may be made into any desired form.
CHOCOLATE CREAMS— Mrs. Orey J. Short.
Divide the fondant and add different flavorings to each part — vanilla,
•strawberry, coffee, almond and cocoanut. Mold into any shaped balls
desired and let stand over night. Place a small piece of unsweetened
chocolate in a small vessel, add a bit of butter and small piece ot
paraffine; place in a pan of boiling water. When melted, by using a
tatpin, dip the cream balls into this mass; place on oil paper and let
stand for two days.
COCOANUT BARS— Mrs. Orey J. Short.
To some fondant, add as much shredded cocoanut as will stir in
easily; then divide in halves. To one half add vanilla and mold into a
bar. To the other half add a little pink coloring extract and raspberry
flavoring and mold into bar. When firm, slice.
CREAM CANDIES — Miss Durbrow, San Francisco.
2 cups of granulated sugar, %| cup milk. Boil 5 minutes (exactly)
without stirring from the time it starts to boil well, then remove from
fire and stir in % tablespoon of glucose and from 10 to 15 drops of oil
of peppermint. Stir rapidly or beat with egg beater until mixture be-
gins to cream, then quickly drop from spoon on parafline or buttered
paper. Color pink and flavor with 20 to 25 drops oil of wintergreen.
CREAM CANDY — Miss Tena Bremner.
2 cups granulated sugar, % cup cold water, % teaspoon cream of
tartar, 1 teaspoon vanilla, almond, or any flavoring desired. Boil sugar,
cream of tartar and water together until it hairs from the spoon; add
the flavoring; set it in a cool place, and when nearly cold beat it uHtil
light and creamy; when cold enough to handle, mold into any shapes
desired; place "on a platter to harden. Melt unsweetened chocolate in a
202 CONFECTIONERY
double boiler, and with a long pin dip the creams into the chocolate
and set aside to cool. A nice variety may be made by removing the
pits from dates, and filling with plain cream shaped to fit, or with
cream into which chopped nuts have been mixed. Almonds blapched;.
and placed on the creams before they are quite cool, or walnuts halved
and creams put between them, make a variety.
MAPLE S^^^AMr^Mrs. J. L. Tharp.
2 Qups of maple sugar, % cup of cream, Yt, cup almonds blanched and!
chopped. Boil yjjitll xsrisp m water. Put in the nuts" after taking from
the fire, stirring unti} cool.
MAPLE SUGAR NUT CANDY— Miss Augustine.