A great variety of candies can be formed from this cream, as
it is in reality only an uncooked " Fondant," and will serve as the
foundation for any of the candies previously given for which "Fond-
ant" is used, but it cannot be melted for use as a coating.
Varying the Cream — This paste is varied sometimes by using
milk, instead of water, and by beating the egg. Take the white of an
egg and an equal quantity of milk; beat the egg, add the milk, and
form to a paste with confectioner's powdered sugar as above directed;
this x^aste when done is handled the same as the other paste. Gum
arable is used sometimes instead of the white of egg; a paste is
formed by mixing the gum arable with confectioner's powdered sugar,
and the paste thus formed is worked up in numberless ways. There
are many slight changes in making the paste or cream, but the re-
sults are very similar.
LOZENGES — 'Wintergreen lozenges can be made of the above
cream by flavoring it with wintergreen, rolling it out thin, and cutting
out the lozenges with a little tin cutter. Various other lozenges can
be produced by using different flavors, and they can also be tinted
with different colors, if desired, for a variety.
456 HOME CANDY MAKING
BONBONS. — Make a paste by working confectioner's powdered
sugar into gum arabic water, and flavor it with vanilla; form it into
balls and let them dry. Then dip each ball into a cream made of the
beaten whites of eggs and the confectioner's sugar, flavored and col-
ored with chocolate. This last cream should be thin. By varying
the flavorings, using different colors, etc., an endless variety may be
made.
CREAM NUT CANDY — Mix | lb. coffee A or granulated sugar in
1 teacup of sweet cream, and heat slowly on the stove till the sugar
is dissolved; then boil 5 minutes, and stir in ^ lb. of nut kernels,
which should be finely grated or chopped; then boil 10 minutes, and
pour it onto the buttered plates; cut it into squares when partly
cool; it will harden in about 2 days.
MARSH=MALLOWS — Take 4 oz. of the best white gum arabic,
dissolve it in 1 cup of water and strain it; then add a full ^ cup of
powdered sugar, set it on the stove, and continually stir until the
mixture is about as thick as honey, and the sugar is well dissolved;
the welhbeaten whites of 2 eggs should then be added gradually, and
stirred until the mixture becomes thinned and will not stick to the
finger when touched; flavor to taste with lemon, rose, wintergreen or
anything preferred. Pour it to cool into a square tin
pan dusted with corn^starch. Cut into squares when
cold, and dust each one with corn^starch. This will
keep best in tin boxes.
NOUQAT. — Make the marsh-mallow✪ Marshmallows paste as above
directed, and then stir in ^ lb. of almonds blanched
and cut fine; set to cool as before; then cut, when cold,
into long bars and wrap in waxed pajDer. Hazel-nuts,
pisiacliio'-nuts, etc., can be used at times for a variety.
COCOANUT CREAM CANDY.— Mix the milk of 1
cocoanut and 1^ lbs. coffee A or granulated sugar, and
heat slowly until the sugar is dissolved; then boil 5
minutes, add the grated meat of the cocoanut✪ Cocoanut Cream Candy, and boil
10 minutes longer, stirring continually; pour on buttered plates .o
harden, and when it begins to harden, cut into squares. It will
harden in about 2 days.
Page 337 · 2 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
A great variety of candies can be formed from this cream, as it is in reality only an uncooked " Fondant," and will serve as the foundation for any of the candies previously given for which "Fondant" is used, but it cannot be melted for use as a coating.
Varying the Cream — This paste is varied sometimes by using milk, instead of water, and by beating the egg. Take the white of an egg and an equal quantity of milk; beat the egg, add the milk, and form to a paste with confectioner's powdered sugar as above directed; this paste when done is handled the same as the other paste. Gum arable is used sometimes instead of the white of egg; a paste is formed by mixing the gum arable with confectioner's powdered sugar, and the paste thus formed is worked up in numberless ways. There are many slight changes in making the paste or cream, but the results are very similar.
LOZENGES — 'Wintergreen lozenges can be made of the above cream by flavoring it with wintergreen, rolling it out thin, and cutting out the lozenges with a little tin cutter. Various other lozenges can be produced by using different flavors, and they can also be tinted with different colors, if desired, for a variety.
BONBONS. — Make a paste by working confectioner's powdered sugar into gum arabic water, and flavor it with vanilla; form it into balls and let them dry. Then dip each ball into a cream made of the beaten whites of eggs and the confectioner's sugar, flavored and colored with chocolate. This last cream should be thin. By varying the flavorings, using different colors, etc., an endless variety may be made.
CREAM NUT CANDY — Mix | lb. coffee A or granulated sugar in 1 teacup of sweet cream, and heat slowly on the stove till the sugar is dissolved; then boil 5 minutes, and stir in ^ lb. of nut kernels, which should be finely grated or chopped; then boil 10 minutes, and pour it onto the buttered plates; cut it into squares when partly cool; it will harden in about 2 days.
MARSH=MALLOWS — Take 4 oz. of the best white gum arabic, dissolve it in 1 cup of water and strain it; then add a full ^ cup of powdered sugar, set it on the stove, and continually stir until the mixture is about as thick as honey, and the sugar is well dissolved; the welhbeaten whites of 2 eggs should then be added gradually, and stirred until the mixture becomes thinned and will not stick to the finger when touched; flavor to taste with lemon, rose, wintergreen or anything preferred. Pour it to cool into a square tin pan dusted with corn^starch. Cut into squares when cold, and dust each one with corn^starch. This will keep best in tin boxes.
NOUQAT. — Make the marsh-mallow paste as above directed, and then stir in ^ lb. of almonds blanched and cut fine; set to cool as before; then cut, when cold, into long bars and wrap in waxed pajDer. Hazel-nuts, pisiacliio'-nuts, etc., can be used at times for a variety.
COCOANUT CREAM CANDY.— Mix the milk of 1 cocoanut and 1^ lbs. coffee A or granulated sugar, and heat slowly until the sugar is dissolved; then boil 5 minutes, add the grated meat of the cocoanut, and boil 10 minutes longer, stirring continually; pour on buttered plates .o harden, and when it begins to harden, cut into squares. It will harden in about 2 days.
Records on this page
MarshmallowsCocoanut Cream Candy