candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
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Prune Creams
Large prunes
Orange juice
Orange fondant or orange cream
Granulated sugar
Wash prunes, soak until plump in orange juice to cover, then steam
until soft. Drain, remove stones, fill prunes with fondant rolled into
balls a little larger than a prune stone, close the prunes, and roll in
granulated sugar.
Decorated Peppermints
White 1 egg
½ tablespoon cold water
2 drops oil of peppermint
Confectioners' sugar
Put white of egg, cold water, and peppermint in a bowl, beat
until very light, and add sugar a tablespoon at a time, beating
between each addition, until mixture is stiff enough to hold its
shape. Reserve one third of the mixture, and add sugar slowly to the
remainder until it is stiff enough to knead. Work it with the hands
until smooth, put on a board, roll out one eighth inch thick, and cut
with a small round cutter. Decorate with the remaining mixture,
colored pink, blue, lavender, yellow, or green, forced through paper
tubes, making tiny roses, forget-me-nots, violets, or sweet peas, with
stems and leaves on each mint, as described in Chapter XV.
Children will amuse themselves for hours making original
designs with different colored frostings, and will exhibit their results
with the greatest pride at the close of the happy afternoon. Half a
dozen paper cones may be provided as described on page 194, and
filled with different colored frostings. If color pastes are not at hand,
a bit of melted chocolate may be used in one portion, the yolk of an
egg in another; a color tablet from a box of gelatine, dissolved in a
few drops of water, will answer very well to color a third portion.
Potato Cocoanut Candy
1 medium sized potato
2 cups sifted confectioners' sugar
2 cups shredded cocoanut
1 teaspoon vanilla
Chocolate
Cook potato in boiling water until soft, and force through a
coarse sieve or a potato ricer. There should be half a cup of potato.
To this add sugar, cocoanut, and vanilla, working together until well
mixed. Press one inch thick into small bread pan, and spread top
with a thin layer of melted bitter chocolate or sweet chocolate. When
chocolate is firm, cut in small squares.
This can be varied by using nuts or fruits instead of cocoanut.
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