32 Bulletin of tlic University of Texus sides of the pan with a swab of cloth wet in hot water. When done,, pour on an oiled platter and cool until it can be handled. Beat with a knife or wooden spoon until creamy, then gather into the hands and knead until soft and velvety. Note: Fondant may be stored in a covered stone jar and used as desired. Keep covered with a damp cloth. Cream Mints Melt fondant over hot water, flavor with a few drops of oil of peppermint, winterg-reen, clove, cinnamon, or orange, and color if desired✪ Cream Mints. Drop from a spoon on oiled paper. Bonbons Centers. Prepare centers for the bonbons by adding to the cold fondant chopped nuts, candied fruit, or any coloring or flavoring desired, and forming this into balls. Or, make the centers in the following way: Grate the rind from an orange, add two tablespoonfuls orange juice and enough confectioner's sugar to make a stifif mixtur✪ Bonbonse. ]Make into tiny balls, and drop on sugared plates. Set away to harden before using. Lemon juice and rind, or a tablespoonful of strained raspberry jam may be substituted for the orange. Xuts, candied cherries, or white grapes may also be used as centers. Covering. Melt fondant ovei* hot water, and add any color- ing or flavoring desired. Dip the centers by using a two-tined fork, or a chocolate cream dipper^ and drop them upon a paper sprinkled lightly with confectioner's sugar. A second dipping may be necessary to give proper shape and size. Note: Half of a nut or a piece of candied fruit may be placed upon the top of the bonbon before the covering hardens. Cocoa nut Bar 1 C. melted fondant 14 C. shredded cocoanut ✪ Cocoa Nut Bar Beat together. Turn into a buttered pan. Mark off in bars the desired size. Simple Courses in Home Economics 3g Chocolaic Fudge 2 C. sugar 2 squares Baker's clioeolato — cut into small pieces. 1 C. milk. 1 T. butter. Boil the above ingredients to the soft ball stage (1141/2° C. or 238° F.) Flavor with 1/^ t. vanilla. When cool beat until it begins to stiffen. Pour into buttered pans; mark into squares. Peanut Candy 1 C. sugar — heat in a hot oven over a flame (stirring eon- stantly) until melted. Add Yz C. chopped peanuts. Mix thoroughl,y — spread on an unbuttered pan. Mark into squares at once. Penoclic 1 C. milk. 2. C. light brown sugar. 1. T. butter. Follow directions given for Chocolate Fudge✪ Chocolate Fudge. Remove from flame. Add 14 C. nut meats. 1 t. vanilla. 3— EcOD. 34 BuJlcti)i of the Universihj of Texas Velvet Molasses Candii. 1 C. molasses. 3 C. sugar. 1 C. boiliiiL' wator. 3 T, vinegar. Cook these ingredietits until the boiling point is reached. Add i/o t- cream of tartar. Continue cooking until mixture is brittle when dropped into told water (132° C. or 270° F.) Add just before removing i/o C. butter. Va t. soda. Pour into buttered pans, let stand until cool enough to handle. Add while i)ulling 1 t. vanilla✪ Velvet Molasses Candy. Cut into sei'ving pieces, use a pair of scissors. CANNING Subject INTatter

AI-modernized reading of the original text

32 Bulletin of tlic University of Texus sides of the pan with a swab of cloth wet in hot water. When done, pour on an oiled platter and cool until it can be handled. Beat with a knife or wooden spoon until creamy, then gather into the hands and knead until soft and velvety. Note: Fondant may be stored in a covered stone jar and used as desired. Keep covered with a damp cloth. Cream Mints Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove, cinnamon, or orange, and color if desired. Drop from a spoon on oiled paper. Bonbons Centers. Prepare centers for the bonbons by adding to the cold fondant chopped nuts, candied fruit, or any coloring or flavoring desired, and forming this into balls. Or, make the centers in the following way: Grate the rind from an orange, add two tablespoonfuls orange juice and enough confectioner's sugar to make a stiff mixture. Make into tiny balls, and drop on sugared plates. Set away to harden before using. Lemon juice and rind, or a tablespoonful of strained raspberry jam may be substituted for the orange. Nuts, candied cherries, or white grapes may also be used as centers. Covering. Melt fondant over hot water, and add any coloring or flavoring desired. Dip the centers by using a two-tined fork, or a chocolate cream dipper and drop them upon a paper sprinkled lightly with confectioner's sugar. A second dipping may be necessary to give proper shape and size. Note: Half of a nut or a piece of candied fruit may be placed upon the top of the bonbon before the covering hardens. Cocoa nut Bar 1 C. melted fondant 14 C. shredded cocoanut Beat together. Turn into a buttered pan. Mark off in bars the desired size. Simple Courses in Home Economics 3g Chocolate Fudge 2 C. sugar 2 squares Baker's chocolate — cut into small pieces. 1 C. milk. 1 T. butter. Boil the above ingredients to the soft ball stage (114½° C. or 238° F.) Flavor with 1/^ t. vanilla. When cool beat until it begins to stiffen. Pour into buttered pans; mark into squares. Peanut Candy 1 C. sugar — heat in a hot oven over a flame (stirring constantly) until melted. Add Yz C. chopped peanuts. Mix thoroughly — spread on an unbuttered pan. Mark into squares at once. Penoche 1 C. milk. 2. C. light brown sugar. 1. T. butter. Follow directions given for Chocolate Fudge. Remove from flame. Add 14 C. nut meats. 1 t. vanilla. 3— EcOD. 34 Bulletin of the Universihj of Texas Velvet Molasses Candy 1 C. molasses. 3 C. sugar. 1 C. boiling wator. 3 T, vinegar. Cook these ingredients until the boiling point is reached. Add i/o t- cream of tartar. Continue cooking until mixture is brittle when dropped into told water (132° C. or 270° F.) Add just before removing i/o C. butter. Va t. soda. Pour into buttered pans, let stand until cool enough to handle. Add while pulling 1 t. vanilla. Cut into serving pieces, use a pair of scissors. CANNING Subject INTatter

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A simple course in home economics for rural schools