Candy Making: Creamed English Walnuts, Fruit Rolls, Spiced Squares, Tutti-Frutti Squares, & Varigated Tutti-Frutt Recipes

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Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921

                     Creamed English Walnuts
With your fingers make a ball of the fondant, softening it over hot water if
it is too hard to handle easily and moistening it with a few drops of any
flavoring you wish, so that when it becomes firm it may not be too hard.
Have ready the halved kernels of English walnuts, and lay the ball of
fondant between them, pressing them into the fondant that they may hold
fast to it. Lay them on a plate to dry and harden. If you wish, you may roll
them later in the white of an egg unbeaten-and then in granulated sugar.
This gives them an attractive sparkle.

                                    Fruit Rolls
Chop fine candied fruits-pineapple, ginger, cherries-and put with them a
few seeded raisins. Work these into the fondant, form into rolls, and dip as
you do the Cocoanut Creams or Chocolate Cocoanut Creams. Or you may
make them into balls or cones or small square blocks, the shape and size of
caramels.

                                Spiced Squares
Take from the mass of fondant about a half cupful, flatten it out, work into
it a coffee spoonful of Maraschino, sprinkle it with the same quantity of
ground cinnamon and half as much cloves and nutmeg, and knead until
the spice and the liquor are well worked into the fondant. Press it into a
shallow mold with straight sides and cut it into square blocks. Wrap each
of these in waxed paper and keep all in a box.

                            Tutti-Frutti Squares
Into four or five tablespoons of fondant knead a tablespoon of chopped
citron, crystallized ginger and pineapple, blanched almonds, seeded
raisins, and a few candied cherries. Flavor with lemon juice and a few
drops of rum, taking pains not to make the fondant too soft to handle,
press into a shallow mold with straight sides and cut into squares; wrap
these in waxed paper.

                           Variegated Tutti-Frutti
Divide your fondant into four parts. Flavor one with vanilla, and leave it
white; work a little grated lemon rind and a few drops of the juice into the
second portion, making it a pale yellow; color the third with melted,
unsweetened chocolate, kneading this into the fondant with a spoon; add
to the fourth enough raspberry sirup to tint it pink and flavor it delicately.
Each one of these should be made into a ball, then flattened with the hand
and a broad-bladed knife, like an ice cream slicer, and trimmed into thin
strips, about an inch wide and as long as the material in them will permit.
Lay the strip of chocolate for a foundation on waxed paper; on this place
the yellow, next to this the vanilla, the white, and last of all the pink. Press
these closely together, so that they will adhere to one another without
blending. Wrap in waxed paper and leave for half a day, then trim off the
ragged or uneven edges with a sharp knife and cut the candy into blocks,
each having all four flavors and colors in it.

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