candymaking.net
Presents:
The Candy Cook Book
By
Alice Bradley
(1917)
|
Uncooked Strawberry Creams
1 cup strawberries
Sifted confectioners' sugar
½ teaspoon lemon juice
Wash and hull strawberries, sprinkle with half a cup of
confectioners' sugar, and let stand half an hour. Mash, rub through a
fine sieve, add lemon juice, and stir in, a tablespoon at a time,
enough more confectioners' sugar to make mixture stiff enough to
shape. Make into small balls, and roll in granulated sugar, or roll out
in a sheet one fourth inch thick, cut with small round cutter, and roll
in sugar, or dip in melted coating chocolate.
Other fruit, or syrup from a well-flavored jar of fruit, may be
used instead of strawberries.
Walnut Creams
Fondant
English walnut meats
Use any of the recipes for cooked or uncooked fondant, color and
flavor as desired, shape in small balls, using one tablespoon of
fondant for each ball. Press half of a walnut meat firmly on each side,
and roll edges in granulated sugar, either plain or colored.
Maple, vanilla, or coffee flavor are good, or raspberry flavor and
pink color paste may be used.
Pecan Creams
Follow recipe for Walnut Creams, using pecan nut meats in
place of walnuts.
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