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Presents:
Home Candy Making
by Mrs. Sarah T. Rorer (1911)
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English Walnut Creams
Work a half-pound of fondant until creamy, add, a
little at a time, a teaspoonful of vanilla, knead, using
sufficient confectioners' sugar to prevent sticking.
Have ready a pound of English walnuts, shelled and
divided into halves. Take a piece of the fondant about
the size of a marble, roll it in the hand, and place it
between two halves of walnut, press them together,
and pat down the edges to give them a finished look.
Stand them on a platter or dish to harden.
Cream Dates
Remove the stones from the dates, without entirely
separating them. Take a tiny piece of vanilla fondant,
the same as preceding recipe, form it into a little roll,
place it in the space from which the seed was taken,
press the halves together so that only a small quantity
of the candy can be seen, roll the dates in granulated
sugar, and place them on dishes to harden.
Cream Cherries
Conserved or French candied cherries may be
prepared precisely the same as Cream Dates.
Cocoanut Creams
Work two tablespoonfuls of desiccated cocoanut into
three tablespoonfuls of fondant, add a few drops of
vanilla extract, using sufficient confectioners' sugar to
prevent sticking. Make this into small balls, the size of
a hazel nut, place on oiled paper for two or three
hours to harden, and, if you wish a variety, dip part in
melted fondant flavored with vanilla, and those
remaining in melted fondant flavored with rose and
colored pink with a few drops of cochineal. Some may
also be dipped in orange fondant, thus giving you
three varieties at one making.
Plum Creams
Take four canned plums, remove the skins and
stones, then rub them with sufficient confectioners'
sugar to make a paste, adding a quarter-teaspoonful
of cream of tartar. Make this into tiny balls the size of
a marble, place them on oiled paper, and stand aside
over night. Next morning dip them in melted fondant
flavored with a teaspoonful of maraschino.
Fig Creams
Make precisely the same as Plum Creams, using figs
instead of plums.
Coffee Balls
Mix one tablespoonful of almond paste and one
tablespoonful of fondant together, then form into tiny
balls or pyramids. Stand them away to harden; when
hard, dip in melted fondant flavored with Coffee
Flavoring. (See Coffee Flavoring.)
Tea Balls
Make precisely the same as Coffee Balls, using Tea
Flavoring instead of Coffee. (See Tea Flavoring.)
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