Candy Making: Candy Recipes,Cream Candy Recipe, Italian BonBon Recipe

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                                       Frosted Fruit
1 white of egg
1 teaspoonful water
Sugar
Small bunches of fruit

Beat the white of egg stiff, then add the water. Sprinkle some
sugar on a sheet of white paper and set it near the stove. It
must not melt. Drip small bunches of currants or grapes into
the egg, then shake the sugar all over them, and lay on a sieve
near the fire for the frosting to dry.
Arrange the bunches in fancy paper cases or silver candy
dishes.
For green grapes the sugar should be colored yellow or pink.

Fruit Roll
½ lb. (2 cups) stoned dates
½ lb. (2 cups) seedless raisins
¼ lb. (1 cup) preserved ginger
2 ozs. (1/2 cup) figs
¼ lb. (1 cup) mixed candied peel
2 ozs. (1/2 cup) pine nuts
¼ lb. (1 cup) preserved cherries
¼ lb. (1 cup) chopped English walnut meats
¼ lb. (1 cup) Brazil-nut meats
2 ozs. (1 cup) chopped cocoanut
1 teaspoonful vanilla extract
1 teaspoonful lemon extract

Put the fruits and nut meats through the chopper twice, then
add the extracts, and knead in enough granulated sugar to
make very stiff.
Roll out with a rolling pin to the thickness of half an inch, cut
into squares or bars, and roll in colored sugar.

Italian Bonbons
1 lb. (2 cups) confectioners’ sugar
2 whites of eggs
1 oz. grated chocolate
1 teaspoonful vanilla extract
Red color
1 teaspoonful raspberry extract
1 teaspoonful lemon extract
Melted chocolate
2 tablespoonfuls water

Beat one white of egg slightly, mix it with the water, then work
in the confectioners’ sugar, making a stiff paste. Divide into
three parts. Into one piece work the grated chocolate and the
vanilla extract; another color pink with the red color and flavor
with the raspberry extract. Leave one piece white and flavor
with the lemon extract; roll each piece out to about the
thickness of a quarter of an inch, and brush very lightly over
the white of egg. Place the layers on top of each other; brush
both sides over with the melted chocolate, and sprinkle with
the cocoanut.
When dry, cut into small fancy shapes.

Lemon Creams
½ lb. (1 cup) confectioners’ sugar
Pinch cream of tartar
Lemon-juice
Lemon extract
Few drops yellow color
Candied lemon peel, crystallized violets, rose leaves, or mint
leaves

Sift the sugar into a basin, add the cream of tartar, and enough
strained lemon-juice to make it the consistency of a stiff paste,
and color it a pale yellow. Sift some confectioners’ sugar on a
marble slab or baking-board; dust the hands with sugar, and
knead a few drops of lemon extract into the cream. Roll out to
a quarter of an inch in thickness, and cut out as many sweets
as possible; gather the remainder together, roll out again, and
cut out till all the mixture is used. Decorate with a thin strip
of candied lemon peel dipped in hot water to make it pliable,
and press down the center of the sweet. Or press into the
sweets a crystallized violet, rose leaf, or mint leaf.
Orange creams are prepared as above, using orange juice,
orange coloring, and candied orange peel instead of lemon
peel.
Fig creams are prepared as follows: Cut some figs into neat
pieces, roll out some of the flavored cream, place the strips on
it, press the cream round, and roll until the fig is not visible.
Cut into inch lengths and set on waxed paper to dry.

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