Harper's cook book encyclopædia

.. .. Saute. .0 Calf’s Tongue. See Veal. Canapes. See Sandwiches. Candied Fruits. See Candy. N D Y or a small stick, into the water, then into the boiling mixture. When you can roll what is on your fingers into a soft ball, the fondant is done. Turn it on to a plate, very lightly greased with .salad oil, or, preferably, on a marble slab, and when cool stir it until it becomes a smooth, creamy white paste. Should the fondant become grained, put it back into the saucepan with a tablespoonful of water and begin again. If allowed to pass the thread-spinning stage through too great a heat, it will become hard and crisp, and, if still hotter, it passes into the caramel stage. While French candies and bon-bons can be made at home in perfection, there are many simpler varieties quite as satisfac- Chocolate Caramels Cream Chocolates tory, and in many cases more wholesome. Chocolate Caramels. — Mix together in a large agate-ware pot I lb. of light-brown sugar, 4 ozs. of grated chocolate (unsweetened), one gill of molasses, one gill of cream, and 4 ozs. of butter. Place over a slow fire and stir until thoroughly melted and mixed. Do not stir again. Let it boil slowly until it has reached the crack degree, which can be determined as follows : Dip a small stick into the boiling candy, and then put it into a bowl with water and ice. It is important to have ice in the water. If the candy breaks between the fingers with a sharp, cracking noise, it is finished. Always make your test with the fingers under the water, and after the candy has been in the water a full half -minute. Before lifting from the fire pour in a tablespoonful of vanilla extract. Then lift and pour the candy into a thoroughly greased (use butter), shallow pan, and allow to cool. When cool, cut into squares. Never make in damp or rainy weather. Chocolate Creams. — Take two cupfuls of granulated sugar and half a cupful of cream. Boil for five minutes from the time that it begins to boil hard, not from the time that it is set on the stove. After taking it from the fire set in cold water, stirring until it is stiff. Flavor as soon as it is removed from the stove with a teaspoonful of vanilla. When the mixture has stiffened drop it with a spoon on waxed paper, and, as soon as it is cool enough, mould into balls. Have a cake of chocolate in a small tin pan, set it in boiling water, and let it dissolve. Then take the balls and roll in the melted chocolate, lift them out with a wire fork, and lay them on the waxed paper to harden. Cocoanut Caramels. — Put 3 lbs. of granulated sugar with a table-spoonful of butter, a cupful of milk, and two teaspoonfuls of extract of lemon in a kettle. Set over the fire and stir until dissolved ; add one grated cocoanut, boil until stiff, pour into buttered tins, let stand a few minutes, mark off into tiny squares, let cool, and break apart. For a variety the cocoanut may be omitted, and the caramels flavored with vanilla, lemon, or pineapple. All caramels are better when freshly made.