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Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons
And How To Make Them
By Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
Title:
The Candy Cookbook by
Alice Bradley (1917)
Also available online:
Candies And BonBons
And How To Make Them
By Marion Neil (1913)
Home Candy Making by
Sarah Rorer (1911)
Candy Recipes from
"Practical Housekeeping"
(1881)
Candy Making Recipes
from Mrs. Harding's 20th
Century Cookbook (1921)
Candy Recipes from
"Grand Union Cookbook"
(1902)
Links
After-Dinner Mints
Take the amount of cream fondant desired and heat it in the double
boiler as for dipping cream. When it is thoroughly heated, thin it a little
more than for dipping bon-bons. Flavor and color as desired. Take it to
the slab or table, allowing the upper vessel to remain over the hot water,
and with a teaspoon or the funnel drop the wafer on the slab or on
waxed paper. They will spread out real thin, and will harden quickly if
thinned enough with water. Take only enough in the spoon each time
for one wafer, and try to make them uniform in size, which is easily
done. This work must be done rapidly.
If flavored with peppermint, make them white; if flavored with
wintergreen, make them a pale pink; if flavored with nectar, make them
a pale green; if flavored with lemon, make them a pale yellow.
Take the amount of cream fondant desired and heat it in the double
boiler as for dipping cream. When it is thoroughly heated, thin it a little
more than for dipping bon-bons. Flavor and color as desired. Take it to
the slab or table, allowing the upper vessel to remain over the hot water,
and with a teaspoon or the funnel drop the wafer on the slab or on
waxed paper. They will spread out real thin, and will harden quickly if
thinned enough with water. Take only enough in the spoon each time
for one wafer, and try to make them uniform in size, which is easily
done. This work must be done rapidly.
If flavored with peppermint, make them white; if flavored with
wintergreen, make them a pale pink; if flavored with nectar, make them
a pale green; if flavored with lemon, make them a pale yellow.
Almond Cubes
Purchase some almond paste at a good confectionery store, or, which is
better, buy the blanched almonds and run them through the food
chopper, using the nut butter knife. Blend some cream or maple fondant
with the ground nuts, just enough to make it hold together so it can be
molded. Press out into a sheet one half inch in thickness and cut into
cubes. Coat them in maple flavored dipping cream.
Purchase some almond paste at a good confectionery store, or, which is
better, buy the blanched almonds and run them through the food
chopper, using the nut butter knife. Blend some cream or maple fondant
with the ground nuts, just enough to make it hold together so it can be
molded. Press out into a sheet one half inch in thickness and cut into
cubes. Coat them in maple flavored dipping cream.
Chocolate Cream Wafers
Take the amount of fondant desired and melt it in the double boiler as
for dipping cream. Add the amount of grated chocolate necessary to
make it the desired color and flavor, and then drop on the slab or waxed
paper as directed to drop after-dinner mints.
If these wafers are made rich enough with chocolate, they look and taste
very much like milk chocolate.
Take the amount of fondant desired and melt it in the double boiler as
for dipping cream. Add the amount of grated chocolate necessary to
make it the desired color and flavor, and then drop on the slab or waxed
paper as directed to drop after-dinner mints.
If these wafers are made rich enough with chocolate, they look and taste
very much like milk chocolate.
Nut Fondant
Take two parts cream fondant and one part broken nut meats, knead
them until well blended, then press out into a sheet about three-fourths
of an inch in thickness. Let it stand over night, or until it hardens
sufficiently to cut nicely, then cut into small squares with a sharp knife.
Take two parts cream fondant and one part broken nut meats, knead
them until well blended, then press out into a sheet about three-fourths
of an inch in thickness. Let it stand over night, or until it hardens
sufficiently to cut nicely, then cut into small squares with a sharp knife.
Fruit Fondant
Take one pint of cream fondant, one dozen candied cherries, and one-half
cupful of minced candied citron. Mince the cherries, and blend the three
ingredients. Press out into a sheet one inch in thickness, and when
sufficiently hardened, cut it into inch squares.
Take one pint of cream fondant, one dozen candied cherries, and one-half
cupful of minced candied citron. Mince the cherries, and blend the three
ingredients. Press out into a sheet one inch in thickness, and when
sufficiently hardened, cut it into inch squares.
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