The Worcester domestic science school's one year course laboratory cook book

1% lbs. maple sugar 1 c. hot water 114 lbs. sugar 1/4 tsp. cream of tartar Break maple sugar in pieces and add to remaining ingredients. Boil and work same as white fondant. TUTTI-FRUTTI. Fill an oiled border-mould with three layers of melted fondant. Have bottom layer maple, well mixed with English walnut meats; the second layer colored pink, flavored with rose, and mixed with candied cherries cut in quarters and figs finely chopped; the third layer white, flavored with vanilla, candied cherries cut in quarters, and candied pineapple cut in small pieces. Cover mould with oiled paper, and let stand over night. Remove from mould, place on a plate covered with a lace paper-napkin. Fill center with bonbons and glace nuts. CREAM MINTS. Melt fondant over hot water and flavor with a few drops of oil of peppermint, wintergreen, cloves, cinnamon or orange, and color if desired. Drop from tip of spoon on waxed paper, or drop through funnel, placing round stick in funnel to cut off each portion. Allow to cool and loosen by running a knife under each one. Dilute peppermint oil with spirits of cologne, as it improves the flavor. Alcohol is too rank for reducing flavoring materials. GLACE NUTS. 2 c. sugar 1 c. boiling water 1 tsp. cream of tartar. Put ingredients in a smooth saucepan, stir and heat to boiling point. Boil without stirring until the syrup reaches the crack, 310 degrees F. Remove any granulation of sugar from sides of saucepan, as in making fondant. Remove saucepan from fire and place instantly in a large pan of cold water to stop the boiling. Remove from the cold water and place in a pan of hot water during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup and place on oiled paper. If the syrup begins to crystalize, set back on stove until it just comes to a boil. GLACE FRUITS. Grapes, strawberries, sections of seedless oranges and candied cherries are most used. The syrup is the same as that used for glace nuts. Take grapes separately from clusters, leaving a short stem on each grape. With a pair of pincers take each grape by the stem and dip it into the syrup, being sure it is perfectly coated. Divide oranges into sections; do not break the inside skin, for if the juice escapes in ever so small a quantity, the section must be discarded. Let them stand several hours until the surface has become very dry. Then drop them in the syrup one at a time, remove with candy wire, or two forks, and place them on an oiled slab or plate to dry. Glace fruits keep only one day. ALMOND HARDBAKE. Blanch some almonds and split them in two. Dry them in a moderate heat without discoloring them. Lay them with the flat sides down on an oiled layer-cake pan, entirely covering it; or arrange in regular order — like wreaths, rosettes, etc. Pour over the nuts enough sugar boiled to the crack to cover them. Mark off squares or circles on the candy while it is warm, and then it can be broken in regular pieces when cold. Walnuts, pecans and other nuts may be used. TURKISH PASTE. 1 oz. sheet gelatine % C. cold water 1 lb. granulated sugar y2 C. water Rind 1 orange (no white) 1-3 C. orange juice :; T. lemon juice M? C. confectioner's sugar