CREAM=COATED FRUITS.— Melt some fondant, and add any flavoring desired, only select that which will go well with the fruit to be dipped. The fondant can also be colored, if desired, to suit one's fancy. A fondant which is too soft for making the balls or cen- ters for candy, can be used for this pur^jose. Grapjs, currants, cher- ries, strawberries, raspberries, and other fruit, can then be dipj^ed into the prepared fondant, dipping each berry separately, and laying them to dry on oiled paper, or set them in the little paper cases if you have them. Select choice fruit for this purpose.✪ Cream-Coated Fruits Fruit thus dipped is quite attractive for dessert or breakfast. Oranges also may be peeled, each carpel separated carefully without breaking the skin, and then dipped in melted fondant, which is colored with grated orange rind and thinned with orange juice This process is new and good. PATTIES. — These are simply melted fondant, flavored as desired✪ Patties, and formed into drops or patties the size of a half dollar; they will be hard enough to eat in ^ hour. By using diflPerent flavors, as peppermint, wintergreen, etc., numberless varieties can be pro- duced. UNCOOKED CREAM OR FONDANT.— Pass 2 or 3 lbs. of XXXX powdered sugar through a sieve, shape it like a cone on the table, make a well in the top, put in a little water, work in sugar till it is absorbed, put in a little more, and keep on thus doing until a smooth, stiff paste is formed. While doing this, work in a little vanilla or any other flavor desired✪ Uncooked Cream or Fondant. This will serve as a foundation for any of the candies for which " Fondant" is used, but it cannot be melted to use as a coating. By varying this uncooked cream a little a variety of fine candies can be produced. Thus lemon creams can be made by working up the sugar with lemon juice and a little grated rind; then form them HOME CANDY MAKING 455 into creams. Or use orange juice and rind for orange creams. Or use any fruit juice instead of the water for mixing, such as pineap- ple, raspberry, strawberry, etc.; the flavor is thus easily varied. Cream Walnuts, Dates, Figs, Cherries, etc. — These can be made from the uncooked fondant as follows: Roll some of the uncooked fondant between the hands into a strip about 1 inch in diameter, and then cut the strip into sections about 1 inch long, and, using the hands, roll these into balls, then take each one, press the 2 halves of a walnut on the sides opposite each other, and put them in a pan in rows as fast as formed; set them aside to harden a few hours and they will be ready to use. To prepare cherries, figs, or dates, take out the seeds after cutting them in two, put in a piece of cream, roll them in the hands, and set in rows on a greased dish to harden. If desired, they can be rolled in granulated sugar as fast as formed, to coat the sur- face; then set aside to harden, CREAM CANDIES.— Take the whites of 1 or 2 eggs, add an equal quantity of cold water, and stir in enough confectioner's pow- dered sugar to knead wel✪ Cream Candiesl. Flavor to taste. Chocolate Creams can be made by flavoring some of this paste, forming into balls, and dipping it into melted chocolate; grate the chocolate, put it in a dish, and set that in a pan of boiling water till melted; after dipping in the creams, any kind of nuts, figs, or rai- sins can be pressed on t✪ Chocolate Creamsop.

AI-modernized reading of the original text

CREAM=COATED FRUITS.— Melt some fondant, and add any flavoring desired, only select that which will go well with the fruit to be dipped. The fondant can also be colored, if desired, to suit one's fancy. A fondant which is too soft for making the balls or centers for candy, can be used for this purpose. Grapjs, currants, cherries, strawberries, raspberries, and other fruit, can then be dipped into the prepared fondant, dipping each berry separately, and laying them to dry on oiled paper, or set them in the little paper cases if you have them. Select choice fruit for this purpose. Fruit thus dipped is quite attractive for dessert or breakfast. Oranges also may be peeled, each carpel separated carefully without breaking the skin, and then dipped in melted fondant, which is colored with grated orange rind and thinned with orange juice. This process is new and good. PATTIES. — These are simply melted fondant, flavored as desired, and formed into drops or patties the size of a half dollar; they will be hard enough to eat in 1 hour. By using different flavors, as peppermint, wintergreen, etc., numberless varieties can be produced. UNCOOKED CREAM OR FONDANT.— Pass 2 or 3 lbs. of XXXX powdered sugar through a sieve, shape it like a cone on the table, make a well in the top, put in a little water, work in sugar till it is absorbed, put in a little more, and keep on thus doing until a smooth, stiff paste is formed. While doing this, work in a little vanilla or any other flavor desired. This will serve as a foundation for any of the candies for which " Fondant" is used, but it cannot be melted to use as a coating. By varying this uncooked cream a little a variety of fine candies can be produced. Thus lemon creams can be made by working up the sugar with lemon juice and a little grated rind; then form them into creams. Or use orange juice and rind for orange creams. Or use any fruit juice instead of the water for mixing, such as pineapple, raspberry, strawberry, etc.; the flavor is thus easily varied. Cream Walnuts, Dates, Figs, Cherries, etc. — These can be made from the uncooked fondant as follows: Roll some of the uncooked fondant between the hands into a strip about 1 inch in diameter, and then cut the strip into sections about 1 inch long, and, using the hands, roll these into balls, then take each one, press the 2 halves of a walnut on the sides opposite each other, and put them in a pan in rows as fast as formed; set them aside to harden a few hours and they will be ready to use. To prepare cherries, figs, or dates, take out the seeds after cutting them in two, put in a piece of cream, roll them in the hands, and set in rows on a greased dish to harden. If desired, they can be rolled in granulated sugar as fast as formed, to coat the surface; then set aside to harden, CREAM CANDIES.— Take the whites of 1 or 2 eggs, add an equal quantity of cold water, and stir in enough confectioner's powdered sugar to knead well. Flavor to taste. Chocolate Creams can be made by flavoring some of this paste, forming into balls, and dipping it into melted chocolate; grate the chocolate, put it in a dish, and set that in a pan of boiling water till melted; after dipping in the creams, any kind of nuts, figs, or raisins can be pressed on top.

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