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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Quick Nougatines
1 cup marshmallows
1/2 cup almond paste
1/4 cup pistachio nuts
1/4 cup candied cherries
Put marshmallows and almond paste in double boiler, and stir and
heat until melted and well blended. Add nuts and cherries cut in
small pieces, and spread half an inch thick on a pan or slab sprinkled
with confectioners' sugar. When firm, cut in bars one and one half
inches long and half an inch wide. Dip if desired in melted fondant
or coating chocolate.
Esmeralda Cream
2 cups sugar
2/3 cup white corn syrup
3 tablespoons cold water
Whites 2 eggs
1 1/2 cups nut meats
3/4 teaspoon vanilla
Few drops almond extract
Put sugar, corn syrup, and water in saucepan, stir until well mixed,
heat gradually to boiling point, and boil without stirring to 260° F.,
or until it begins to crack in cold water. Beat egg whites until they
are light and frothy, but not stiff and dry; continue beating with an
egg beater while the syrup is being poured in a fine steady stream
on the egg. Beat until mixture is stiff enough to hold its shape. A
wooden spoon may be used when mixture begins to stiffen. Add nut
meats cut in large pieces, and flavoring, turn into a deep pan lined
with wafer paper, cover top with wafer paper, and when nearly cold
turn from pan, and cut into oblong pieces. Wrap each piece in wax
paper. For nuts a mixture of English walnuts, almonds, and
pistachio nuts may be used. A few candied cherries cut in quarters
may be added if desired.
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