The Swedish, French, American cook book

Put two cups of XXXX confectionery sugar in a small saucepan, add from three-quarters to one cup of sugar that is cooked to about 235° by the thermometer, flavor with a little peppermint extract. Put on the stove for a few minutes and stir until commencing to thicken and get nice and smooth. Put through a tube in dots on a sugared marble table. Serve. Nuggets ( Nougat ) Put one pound powdered sugar in a pan and when it melts and gets brown be careful not to burn. Add one cup cocoanut or chopped almonds and a drop of peppermint extract. Pour on a marble table, toss around to get cold. Make in oblong shapes and flatten it (not too thin). Cut in strips, dip in chocolate coating with a fork, and make three marks across each. Fondant Candies ( Fondants an Candi ) Make fondant [see recipe: Fondant Frosting], flavor with lemon juice, put in a pan, place the pan in hot water, and let dissolve. Have a dish with cornstarch deep enough to put the forms in, make an impression with the different forms and fill with the fondant through a paper tube. Dip them in chocolate and serve. How to Make Meringues Whites of three eggs, three-quarters pound powdered sugar. Beat whites of the eggs very stiff. Sift the powdered sugar and add it gradually — beating it slowly with a whisk. Put tablespoonfuls on a buttered paper on a board in the shape of half eggs. Bake in a very slow oven, leaving the door open from fifteen to twenty-five minutes — when taken out of the oven they must be at once lifted with a thin knife and scooped out from underneath. Put on a plate on top of the oven to dry. Meringues with Flowers of Almonds a la Ericsson Hammond Meringues garnies de Fleurs d’Amande, a la Ericsson Hammond Make meringues [see recipe: How to Make Meringues] fill with ice cream, put two together, decorate with a flower of almond paste on top. Arrange in the form of a ring on a paper doily, with a rosette of spun sugar in the centre and little balls of spun sugar around — between the meringues. How to Make the Almond Dough for Flowers Quarter pound almond paste and two tablespoons confectionery sugar, work until smooth; add a few drops of lemon juice and work again. Color in different shades according to the flowers to be made. If leaves, color with green coloring. How to Make an Easter Lily Dip a finger into confectionery sugar. Take small pieces of the white paste [see recipe : How to Make the Almond Dough for Flowers], press out very thin, pointed at one end and wider at the other, the size wanted. Form three straws from the paste colored the orange shade for. Form the white petals around, stick together. Then make a leaf, put the lily on top, fasten together. Let stand to dry. Roses, violets, or flowers of any kind can be made. Meringue Basket ( Corheille de Meringue )