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To Make A Chocolate Egg
1 lb. (2 cups) confectioners’ sugar
1 white of egg
2 teaspoonfuls vanilla extract
Melted chocolate
Water
Sift the sugar into a basin. Beat the white of egg with an equal
amount of cold water; add these to the sugar; add the vanilla
extract and stir until the mixture is a creamy mass. It should be
so stiff that it can be scarcely be stirred.
Mold with the hands into a great mass like an egg.
Melt the chocolate and roll the big egg in it until it is thoroughly
coated.
Allow to become cold.
Serve in thick slices.
1 lb. (2 cups) confectioners’ sugar
1 white of egg
2 teaspoonfuls vanilla extract
Melted chocolate
Water
Sift the sugar into a basin. Beat the white of egg with an equal
amount of cold water; add these to the sugar; add the vanilla
extract and stir until the mixture is a creamy mass. It should be
so stiff that it can be scarcely be stirred.
Mold with the hands into a great mass like an egg.
Melt the chocolate and roll the big egg in it until it is thoroughly
coated.
Allow to become cold.
Serve in thick slices.
Walnut Creams
½ lb. (1 cup) confectioners’ sugar
1 white of egg
1 teaspoonful rose extract
½ lb. (2 cups) walnut or pecan-nut meats
Color
Sift the sugar into a basin, add the white of egg, the rose extract,
and beat together until smooth; then knead lightly on a board
sifted over the confectioners’ sugar. Color one half any color
preferred, or if liked, divide into three parts, and flavor each
part differently. Form into a roll, and cut off half-inch pieces;
roll into little balls and press firmly between two halves of
walnuts or pecan meats. Smooth the edges and, if desired,
brush the edge with white of egg and roll in colored cocoanut,
colored sugar, chopped pistachio nuts, or chopped angelica.
½ lb. (1 cup) confectioners’ sugar
1 white of egg
1 teaspoonful rose extract
½ lb. (2 cups) walnut or pecan-nut meats
Color
Sift the sugar into a basin, add the white of egg, the rose extract,
and beat together until smooth; then knead lightly on a board
sifted over the confectioners’ sugar. Color one half any color
preferred, or if liked, divide into three parts, and flavor each
part differently. Form into a roll, and cut off half-inch pieces;
roll into little balls and press firmly between two halves of
walnuts or pecan meats. Smooth the edges and, if desired,
brush the edge with white of egg and roll in colored cocoanut,
colored sugar, chopped pistachio nuts, or chopped angelica.
- Almond creams are made in the same way: make little
balls and press between two halves of almonds or over
one almond with the cream. - Cherries and grapes are nice wrapped in the cream or
the cherries may be done like the walnut creams. Fresh
chopped cocoanut may be stirred into the cream. - Strong coffee with a few drops of brown color makes a
delicious cream. - Cinnamon and wintergreen creams are made in the same
way. - The cream balls, when dry, may be dipped into melted
chocolate, melted fondant, or glacé. Always cut with a
knife dipped in cold water.
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Chocolates
Chocolates
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links