A laboratory manual of foods and cookery

Decorate the cakes with tiny pieces of angelica, citron, candied fruit, nuts, rose leaves, violet leaves, or candy flowers. 3. To cover large cakes or hot cross buns with fondant, melt it in a double boiler and arrange it on the cake as desired, using a spoon and spatula while it is still warm. This is the easiest process of any of the ways of using fondant and requires very little skill. Ingredients : 2 c. sugar \ c. milk T*5 tsp. salt CANDY Chocolate Fudge 2 oz. chocolate i tbsp. butter i tsp. vanilla Method : Melt chocolate and butter, add sugar and milk and stir until sugar dissolves. Cook without stirring until it forms a soft ball when dropped in cold water. Let stand in cold water until cool. Add vanilla and beat until it can be handled. Mold, and place in buttered pan. Penoche Ingredients : i c. brown sugar i c. granulated sugar \ c. milk or cream & tsp. salt Method : Proceed as for chocolate fudge. i tbsp. butter i c. nut meats i tsp. vanilla Ingredients : 1 Ib. maple sugar 2 tbsp. butter Maple Fudge tsp. salt i c. milk TV tsp. soda Method : Melt butter and sugar, add soda and bring to boiling point. Add milk slowly, stirring constantly ; add salt. Proceed as for chocolate fudge. Ingredients: 3 c. sugar i c. cream Karo Cream Fudge tbsp. lemon juice \ c. Karo \ lb. figs Ingredients: 3 c. sugar i c. cream Walnut Cream Fudge i tsp. vanilla \ c. Karo i c. walnuts Ingredients: Victoria Fudge z c. butter 2 c. sugar f c. milk i c. coconut \ c. each cherries, figs, and pineapples Prepare as fudge — fruit flavoring added when cold. Ingredients : 2 c. brown sugar Claire Creams i c. cream i c. nuts i c. candied cherries i lb. marshmallows Method : Boil cream and sugar as fudge. Beat until creamy and add | c. nut meats and pour in pan. Melt marshmallows, stirring constantly, and add nuts and cherries. Pour over top of fudge. Fluff Ingredients : 2 c. sugar white i egg | c. water Y1½ tsp. salt \ c. nut meats or candied cherries Method : Cook sugar and water to thread stage and pour slowly on beaten white of egg. Add nuts and beat until stiff enough to hold shape when dropped from tip of a teaspoon on paraffin paper or buttered plates. Turkish Nougat Ingredients : 3 c. sugar 2 tbsp. corn sirup i c. Karo or other corn sirup whites 3 eggs i c. water i c. nut meats Method : Boil sugar, water, and i c. corn sirup to hard crack. Have eggs beaten stiff and fold into them 2 tbsp. sirup. Beat eggs into boiled mixture and pour on to oiled paper. Honey Puffs Ingredients : 3 c. sugar i c. nuts i c. cream \ c. honey i c. candied pineapple white i egg Method : Boil sugar and cream until it will almost spin a thread. Add \ c. honey and cook to " soft ball " stage. Take from fire and add i beaten white of egg. Beat i minute and add i c. each chopped nuts and candied pineapple. Beat until creamy, and form into balls. Place on paraffin paper. Molasses Candy Ingredients : 3 c. brown sugar i tbsp. butter \ c. molasses \ tsp. soda i c. water 2 tbsp. vanilla Method :