Lillian Massey school recipes

Soften gelatine in cold water. Heat sugar and water to boiling point, add gelatine and cook steadily 20 minutes, stirring constantly. Remove trom fire, add fruit juices and rind, then fruit and nuts. (Candied fruit and nuts may be omitted.) Turn into a moistened pan, chill, and when firm cut in cubes and roll in icing sugar. FONDANT. 1 c. sugar. 4 tsp. cream of tartar. c. boiling water. Put the ingredients into a saucepan and stir until sugar is dissolved; then remove the spoon. Heat gradually to boiling point and boil slowly without stirring until a soft ball can be formed when tried in cold water (112° to 114° C.). Remove from fire, let stand until it stops bubbling, ‘ then pour slowly on an oiled plate. Let it stand undisturbed until almost cold, then beat with a wooden spoon until white and creamy; work in the hands until perfectly smooth. Put it into a glass jar, seal to exclude air, and let stand 24 hours or longer. If, during the boiling, crystals form on the sides of the saucepan, wipe off with a damp cloth. For Maple Fondant, use 1 c. sugar and 1 c. maple syrup. [illustration: coo IND] CREAM MINTS. Melt 1 c. fondant over hot water, stirring all the time; thin slightly by adding a few drops of hot water. Flavor with 3 drops oil of peppermint and color if desired. Drop from the tip of a teaspoon on an unbuttered, smooth tin plate, and when firm remove. It is necessary to work quickly to avoid remelting the fondant. CREAMED GRAPES. Cut white grapes from bunches, leaving as long stems as possible; wipe . with tissue paper. Prepare fondant as for cream mints, flavoring with vanilla. Take grapes by the stem one at a time, and dip in the fondant, covering them all over. Remove from fondant, hold for a moment, then place in paper cases or on oiled paper. NUT BARS. Melt 1 c. fondant, flavor and stir into it 4 c. chopped nut meat. Turn into a small oiled pan, and when cool cut in bars with a sharp knife. Wrap each bar in waxed paper. ENGLISH WALNUT CREAMS. Work fondant until soft and creamy; flavor and color as desired. Take a piece of the fondant about the size of a marble, roll it in the hand and press one-half English walnut on each side. CREAM ALMONDS. Work fondant until soft and creamy; flavor and color as desired. Blanch and slightly brown almonds in the oven. Take a small quantity of fondant, place a nut in it and roll in the hand. There should be just enough fondant to nicely cover the nut. Let stand several hours to dry, then dip in melted chocolate or fondant. CREAM DATES. Wipe dates and make a cut along their entire length; remove stones. Take a small piece of vanilla fondant, form into a little roll and fill dates with it. Press slightly and roll in granulated or fruit sugar. NEAPOLITAN CREAM BLOCKS. Work 1 1b. fondant until soft and creamy, then divide into three parts. Leave one part white, and flavor with vanilla; to the second add sufficient grated chocolate or cocoa to make it brown, and flavor with vanilla; to the third add the grated rind of an orange, rubbed to a paste, and enough icing sugar to make it of the same consistency as the others. Work each piece thoroughly. Dredge pastry board with icing sugar, and roll the white portion into a square cake about one-half inch thick. Roll chocolate and orange portions in the same way. Place layers one on top of each other, and roll gently once or twice to press all together. Trim edges, cut into squares or bars and wrap each piece in waxed paper. MAPLE CREAM. 3c. brown sugar. 2 tbsp. butter. 2c. milk. 1/2 c. chopped nuts. 1/2 tsp. vanilla. Put sugar, butter and milk into a saucepan, and stir until sugar dissolves. Boil without stirring until it forms a soft ball when dropped into cold water. Cool slightly, then beat till creamy; add nuts and vanilla and pour on to greased plates. Mark in squares before it hardens.