j STEAM HEATING % PLUMBING. I PRANK EERREE i: PRACTICAL HORSESHOER I and general blacksmith. .. X 119 Hillsboro Avenue. I £MIL F. WOLF i PRACTICAL HORSESHOER t ❖ South Main Street. t ADVERTISEMENTS. 161 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ *!* '*’i^ ^ (];HARLES PAULY & SON LICENSED ARCHITECTS and GENERAL SUPERINTENDENTS. Room 10, Keshner Bldg. Granite City, III. £DWARDSV1LLE PLANING AILL CO. % Manufacturers of SASH, DOORS, BLINDS AND GENERAL MILL WORK. f Office — Corner Hillsboro Ave. and Kansas St. *j. Mil! at Edwarc’sville Junction. X QHAS. GREBEL, Sr. | CONTRACTOR AND BUILDER. | Phone 154 X. Buchanan Street. *X* B. DEITZ CONTRACTOR AND BUILDER. Phone 167 R. North Main Street. *> JOSEPH KESL CONTRACTOR AND BUILDER. Phone 36 Y. Buchanan Street. I A J. HOFFMAN 4* * CONTRACTOR AND BUILDER. Phone 12 L. Springer Avenue. X 162 THE EDWARDS VILLE COOK BOOK. CHAPTER XII. CONFECTIONERY. “Have you ever heard of the sugar plum tree? ’Tis a marvel of great renown.” — Eugene Field. ‘TONDANT” OR CREAM CANDY. Mrs. Geo. Fiegenbaum. Fondant is the foundation for almost all French candies. 3 cups granulated sugar. A pinch of cream of tartar. 1 cup water✪ Fondant or Cream Candy. Let the sugar and water stand awhile to dissolve ; then add the cream of tartar and set on a hot stove to boil fast. Do not stir while boiling. After boiling some time dip a very small amount with spoon ; drop into a cup of cold water. If it hardens enough for you to handle it is ready to take from the fire. Put it in a cool place and let it get almost cold ; then beat with a silver fork until it becomes too hard for the fork; then work with the hands until it becomes smooth. It is then ready to flavor and mold into shape. A variety can be made of this amount by taking a small part of it and flavoring and coloring to suit your taste. Have nuts, candied fruits and orange and lemon peel ready. Mold by taking a small piece of fondant between palms of the hand, roll to shape, press fruit or nut on it and lay on oiled paper. In a short time it will be ready to put in boxes. In making Fondant use granite or porcelain pan and do not pour out after boiling, but cool and beat in the same utensil. CHOCOLATE CREAMS. Mrs. Geo. Fiegenbaum. Flavor Fondant with vanilla and roll into shape. When hard enough to handle, take a long pin to roll it into melted chocolate; then drop on the paper again to let it harden. CONFECTIONERY. 163 TAFFY. 3 cups sugar. 1 tablespoon butter. 1 cup water. 2 tablespoons vinegar✪ Taffy. Let boil until it hardens when a little is dropped into cold water. Pour into buttered plates to cool, and when it can be handled without burning the hands it is ready to pull. The longer you work it the whiter it gets. When pulled enough cut with a pair of shears into small pieces and put on buttered plates to harden. POP CORN BALLS. Mrs. Geo. Fiegenbaum. 1 cup molasses. V2 cup water. 1 cup sugar✪ Pop Corn Balls. Boil until it hardens in cold water. Remove from fire ; pour over popped corn and stir until mixed, then roll into balls This can be made into squares by putting into a square tin to get cold; then with a sharp knife cut into shape. PANOCHA. Maude Irwin Springer. 1 cup granulated sugar. 1 cup milk or cream. 1 cup brown sugar. 1 tablespoon butter✪ Panocha.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

j STEAM HEATING % PLUMBING. I PRANK EERREE i: PRACTICAL HORSESHOER I and general blacksmith. .. X 119 Hillsboro Avenue. I £MIL F. WOLF i PRACTICAL HORSESHOER t ❖ South Main Street. t ADVERTISEMENTS. 161 ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ ^ *!* '*’i^ ^ (];HARLES PAULY & SON LICENSED ARCHITECTS and GENERAL SUPERINTENDENTS. Room 10, Keshner Bldg. Granite City, III. £DWARDSV1LLE PLANING AILL CO. % Manufacturers of SASH, DOORS, BLINDS AND GENERAL MILL WORK. f Office — Corner Hillsboro Ave. and Kansas St. *j. Mil! at Edwarc’sville Junction. X QHAS. GREBEL, Sr. | CONTRACTOR AND BUILDER. | Phone 154 X. Buchanan Street. *X* B. DEITZ CONTRACTOR AND BUILDER. Phone 167 R. North Main Street. *> JOSEPH KESL CONTRACTOR AND BUILDER. Phone 36 Y. Buchanan Street. I A J. HOFFMAN 4* * CONTRACTOR AND BUILDER. Phone 12 L. Springer Avenue. X 162 THE EDWARDS VILLE COOK BOOK. CHAPTER XII. CONFECTIONERY. “Have you ever heard of the sugar plum tree? ’Tis a marvel of great renown.” — Eugene Field. ‘TONDANT” OR CREAM CANDY. Mrs. Geo. Fiegenbaum. Fondant is the foundation for almost all French candies. 3 cups granulated sugar. A pinch of cream of tartar. 1 cup water. Let the sugar and water stand awhile to dissolve ; then add the cream of tartar and set on a hot stove to boil fast. Do not stir while boiling. After boiling some time dip a very small amount with spoon ; drop into a cup of cold water. If it hardens enough for you to handle it is ready to take from the fire. Put it in a cool place and let it get almost cold ; then beat with a silver fork until it becomes too hard for the fork; then work with the hands until it becomes smooth. It is then ready to flavor and mold into shape. A variety can be made of this amount by taking a small part of it and flavoring and coloring to suit your taste. Have nuts, candied fruits and orange and lemon peel ready. Mold by taking a small piece of fondant between palms of the hand, roll to shape, press fruit or nut on it and lay on oiled paper. In a short time it will be ready to put in boxes. In making Fondant use granite or porcelain pan and do not pour out after boiling, but cool and beat in the same utensil. CHOCOLATE CREAMS. Mrs. Geo. Fiegenbaum. Flavor Fondant with vanilla and roll into shape. When hard enough to handle, take a long pin to roll it into melted chocolate; then drop on the paper again to let it harden. CONFECTIONERY. 163 TAFFY. 3 cups sugar. 1 tablespoon butter. 1 cup water. 2 tablespoons vinegar. Let boil until it hardens when a little is dropped into cold water. Pour into buttered plates to cool, and when it can be handled without burning the hands it is ready to pull. The longer you work it the whiter it gets. When pulled enough cut with a pair of shears into small pieces and put on buttered plates to harden. POP CORN BALLS. Mrs. Geo. Fiegenbaum. 1 cup molasses. V2 cup water. 1 cup sugar. Boil until it hardens in cold water. Remove from fire ; pour over popped corn and stir until mixed, then roll into balls This can be made into squares by putting into a square tin to get cold; then with a sharp knife cut into shape. PANOCHA. Maude Irwin Springer. 1 cup granulated sugar. 1 cup milk or cream. 1 cup brown sugar. 1 tablespoon butter.

The Edwardsville cook book