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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
Nectar Bon-Bons
Take some of the cream fondant and flavor it with nectar. Press it
out into a sheet one-half inch in thickness, and cut in diamond
shapes. Allow to harden, then coat them with dipping cream
colored a pale green and flavored mildly with nectar.
Take some of the cream fondant and flavor it with nectar. Press it
out into a sheet one-half inch in thickness, and cut in diamond
shapes. Allow to harden, then coat them with dipping cream
colored a pale green and flavored mildly with nectar.
Colored Bon-Bons
Make one portion of fondant a pale green and another portion a
pale yellow. Roll both portions out into a cylinder shape one half
inch in diameter and then roll or press them together. Cut into
quarter-inch or half-inch lengths, allow to harden, and coat with
pale pink dipping cream. The green should be flavored with
nectar, the yellow with lemon, and the pink with rose. However,
any flavorings desired may be substituted for these.
Make one portion of fondant a pale green and another portion a
pale yellow. Roll both portions out into a cylinder shape one half
inch in diameter and then roll or press them together. Cut into
quarter-inch or half-inch lengths, allow to harden, and coat with
pale pink dipping cream. The green should be flavored with
nectar, the yellow with lemon, and the pink with rose. However,
any flavorings desired may be substituted for these.
Peanut Bon-Bons
Take one part peanut butter and one part fondant, blend them
thoroughly, press out and cut into squares, allow to harden, and
then coat with dipping cream. The dipping cream may be colored
a little with caramel.
Take one part peanut butter and one part fondant, blend them
thoroughly, press out and cut into squares, allow to harden, and
then coat with dipping cream. The dipping cream may be colored
a little with caramel.
Pineapple Bon-Bons
Take a portion minced candied pineapples and two parts cream
fondant. Blend, and mold into any shapes desired. Coat with
lemon-flavored dipping cream.
Take a portion minced candied pineapples and two parts cream
fondant. Blend, and mold into any shapes desired. Coat with
lemon-flavored dipping cream.
Banana Bon-Bons
Color a portion of cream fondant a pale yellow and flavor it with
banana flavoring. Roll into a cylinder one-half inch or one-fourth
inch in diameter and cut into inch lengths, allow to harden, and
coat with white, banana-flavored dipping cream.
Color a portion of cream fondant a pale yellow and flavor it with
banana flavoring. Roll into a cylinder one-half inch or one-fourth
inch in diameter and cut into inch lengths, allow to harden, and
coat with white, banana-flavored dipping cream.
| Previous Topic Dipping Bon-Bons |
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Fig Bon-Bons
Put one-half cupful of figs through the food chopper, and blend
with two cupfuls of fondant. If the mixture is too sticky to mold,
knead in a little XXXX sugar, then mold into flat, round shapes.
The easiest way to mold these is to roll the mixture out into
cylinder shape one inch in diameter, and then cut in quarter-inch
lengths. Allow to harden and coat with chocolate dipping cream,
and if desired, decorate with halves of English walnuts.
Put one-half cupful of figs through the food chopper, and blend
with two cupfuls of fondant. If the mixture is too sticky to mold,
knead in a little XXXX sugar, then mold into flat, round shapes.
The easiest way to mold these is to roll the mixture out into
cylinder shape one inch in diameter, and then cut in quarter-inch
lengths. Allow to harden and coat with chocolate dipping cream,
and if desired, decorate with halves of English walnuts.