WALNUT CREAMS — Melt a little fondant in a cup as before
directed; color it with cochineal, and flavor with vanilla or not, as
preferred; then drop in walnut meats✪ Walnut Creams, one at a time, taking them out
on the tines of a fork, and placing them on buttered paper to harden;
then repeat the operation giving each one a second coat. Another
way is to flavor a little fondant with vanilla, form it into small balls,
press the 2 halves of a walnut on opposite sides of each one, and set
it on an oiled dish to harden. If the nuts are slightly salted before
being used it will improve the flavor.
Almond Creams can be formed by using almonds instead of wal-
nuts.
CHOCOLATE CREAMS — Flavor a little fondant with vanilla
and roll it into balls the size of walnuts; then take some confection-
er's sweetened chocolate, heat it, and mix in enough well-beaten
white of egg✪ Chocolate Creams to make a smooth, thick paste; dip each little ball into
this paste, and lift it out with a fork and drop it onto oiled paper; if
the white shows through, add more chocolate. Let the balls dry for
some time.
RASPBERRY CREAMS.— Mix a little raspberry jam with
enough confectioner's powdered sugar to form a stiff paste✪ Raspberry Creams, and
roll it into little balls between the palms of the hands; then melt a
little fondant as before directed, color it with cochineal, and dip in
these balls as directed for " Orange Creams,'' giving each ball 2 coats
if needed.
Strawberry Creams can be made with strawberry jam tTie same
way,
MAPLE SUGAR CREAMS.— Grate fine maple sugar and mix
it with fondant to suit the taste✪ Maple Sugar Creams, and form into any shape desired.
The walnut creams are very nice made with maple sugar,
COCOANUT CREAMS.— Take ^ cup grated cocoanut, 1 cup con-
fectioner's powdered sugar and 5 teaspoons of milk✪ Cocoanut Creams; mix, form it
into little balls, let them dry 3 or 4 hours, and dip them in melted
fondant as directed for " Orange Creams," These are very nice cov-
ered with maple sugar fondant.
FRUIT CREAMS — Take some fondant and, while it is warm,
work in grated cocoanut, or finely-chopped citron, currants, figs, or
454 HOME C✪ Fruit CreamsANDY MAKING
other fruit; it can then be formed into balls, bars, or flat cakes, and
these set aside to dry.
Dates and Cherries can be cut in two, and the stones or seeds
taken out, and little balls of flavored fondant put inside; then press
them together, roll them in granulated sugar, and set to dry. A deli-
cious confection is also produced by putting salted almonds inside,
instead of the fondant. Try it.
Canoed Plums or Figs can have the skins and stones removed, then
be rubbed to a paste with confectioner's powdered sugar and a trifle
of cream of tartar✪ Canoed Plums or Figs added; then form into balls, and dip as directed for
"Orange Creams."
Page 335 · 7 recipe records on this page
Presented as published in 1902. 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
WALNUT CREAMS — Melt a little fondant in a cup as before directed; color it with cochineal, and flavor with vanilla or not, as preferred; then drop in walnut meats, one at a time, taking them out on the tines of a fork, and placing them on buttered paper to harden; then repeat the operation giving each one a second coat. Another way is to flavor a little fondant with vanilla, form it into small balls, press the 2 halves of a walnut on opposite sides of each one, and set it on an oiled dish to harden. If the nuts are slightly salted before being used it will improve the flavor.
Almond Creams can be formed by using almonds instead of walnuts.
CHOCOLATE CREAMS — Flavor a little fondant with vanilla and roll it into balls the size of walnuts; then take some confectioner's sweetened chocolate, heat it, and mix in enough well-beaten white of egg to make a smooth, thick paste; dip each little ball into this paste, and lift it out with a fork and drop it onto oiled paper; if the white shows through, add more chocolate. Let the balls dry for some time.
RASPBERRY CREAMS.— Mix a little raspberry jam with enough confectioner's powdered sugar to form a stiff paste, and roll it into little balls between the palms of the hands; then melt a little fondant as before directed, color it with cochineal, and dip in these balls as directed for " Orange Creams,'' giving each ball 2 coats if needed.
Strawberry Creams can be made with strawberry jam tTie same way,
MAPLE SUGAR CREAMS.— Grate fine maple sugar and mix it with fondant to suit the taste, and form into any shape desired. The walnut creams are very nice made with maple sugar,
COCOANUT CREAMS.— Take ^ cup grated cocoanut, 1 cup confectioner's powdered sugar and 5 teaspoons of milk; mix, form it into little balls, let them dry 3 or 4 hours, and dip them in melted fondant as directed for " Orange Creams," These are very nice covered with maple sugar fondant.
FRUIT CREAMS — Take some fondant and, while it is warm, work in grated cocoanut, or finely-chopped citron, currants, figs, or
other fruit; it can then be formed into balls, bars, or flat cakes, and these set aside to dry.
Dates and Cherries can be cut in two, and the stones or seeds taken out, and little balls of flavored fondant put inside; then press them together, roll them in granulated sugar, and set to dry. A delicious confection is also produced by putting salted almonds inside, instead of the fondant. Try it.
Canoed Plums or Figs can have the skins and stones removed, then be rubbed to a paste with confectioner's powdered sugar and a trifle of cream of tartar added; then form into balls, and dip as directed for "Orange Creams."
Records on this page
Walnut CreamsChocolate CreamsRaspberry CreamsMaple Sugar CreamsCocoanut CreamsFruit CreamsCanoed Plums or Figs