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Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Uncooked Cocoanut Creams
3 tablespoons heavy cream
Lavender color paste
1 cup confectioners’ sugar
½ teaspoon violet essence or vanilla
1 cup shredded cocoanut
Color the heavy cream a deep shade of lavender, add flavoring and
cocoanut, and let stand ten minutes. Then add sifted sugar, heat over
hot water until softened, and drop from the tip of a fork on wax
paper, in rough balls the size of a chocolate cream. Leave until firm.
Color paste may be omitted, or other colors may be used instead of
lavender.
Coffee Creams
4 tablespoons water
2 tablespoons ground coffee
1 ½ cups confectioners’ sugar
Put water and coffee in a saucepan, bring to the boiling point, boil
two minutes, and strain through double cheesecloth. Add sufficient
confectioners' sugar to stiffen, and knead until smooth. Use for
walnut, pecan, or cherry creams, as centers for chocolates or
bonbons, or roll out one fourth inch thick, cut with a small round
cutter, and roll in granulated sugar.
Date Creams
Dates
Fondant
Chopped nuts
Wash dates and remove stones. Fondant, either cooked or uncooked,
may be used. Flavor and color fondant as desired, roll in small
cylinders, put into the dates where the stone was removed, and roll
in granulated sugar. Pile on a bonbon, dish, or pack in layers in a
candy box with waxed paper between each layer. Chopped nuts may
be mixed with the fondant, or the edge of the fondant projecting
from the date may be dipped in chopped nuts.
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