dates
2 egg whites
½ cup grape-nuts
Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238°F(114.4°C), or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grape-nuts. Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.
Cherry Puffs
2 cups sugar
⅓ cup water
1 cup corn syrup
Rose color paste
2 egg whites
¼ cup candied cherries
½ tsp vanilla or 1 tsp maraschino
Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252°F (122.2°C), or until it forms a hard ball in cold water. With a spoonstir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat.
Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.
Cream Mints
1½ cups sugar
One egg white
¼ cup water
4 drops oil of peppermint or wintergreen
2 tbsp corn syrup (white)
Pink or green color paste
Put sugar, water, and white corn syrup into saucepan. In measuring, use all the syrup that clings to spoon. Stir ingredients until mixed, bring to boiling point and boil without stirring to 238°F (114.4°C), or until syrup will spin a long thread. Have white of egg slightly beaten, and continue beating with egg beater while syrup is being poured in a slow, fine stream upon egg. Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or pink color paste, put all the mixture into a pastry bag, and force through a rose tube into separate ‘roses’ one inch in diameter at the base and one half inch thick in the center. Candy should be soft and creamy, slightly dry, but not coarse or sugary.
Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238°F (114.4°C). The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook. Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting. The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.
When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it
2 egg whites
½ cup grape-nuts
Put sugar and water in saucepan, stir until dissolved, bring to boiling point, and boil without stirring to 238°F(114.4°C), or until syrup will spin a long thread. Beat whites of eggs slightly, then add syrup in a slow, fine stream, beating constantly with a large egg beater, until mixture gets stiff. Add vanilla, dates cut in small pieces, and grape-nuts. Drop from the tip of a teaspoon upon waxed paper, or a buttered platter.
Cherry Puffs
2 cups sugar
⅓ cup water
1 cup corn syrup
Rose color paste
2 egg whites
¼ cup candied cherries
½ tsp vanilla or 1 tsp maraschino
Put sugar, corn syrup, and water in saucepan, stir until dissolved, bring to boiling point, wipe off sugar adhering to sides of saucepan with a butter brush dipped in cold water, and cook syrup to 252°F (122.2°C), or until it forms a hard ball in cold water. With a spoonstir candy slightly until it just begins to look cloudy; slowly, while beating constantly, pour half the syrup on the lightly beaten eggs, then immediately pour the egg mixture into the remaining syrup, and beat.
Add rose color paste to make a delicate pink, then add cherries cut in small pieces, and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from spoon with a fork on wax paper in little mounds and leave until firm.
Cream Mints
1½ cups sugar
One egg white
¼ cup water
4 drops oil of peppermint or wintergreen
2 tbsp corn syrup (white)
Pink or green color paste
Put sugar, water, and white corn syrup into saucepan. In measuring, use all the syrup that clings to spoon. Stir ingredients until mixed, bring to boiling point and boil without stirring to 238°F (114.4°C), or until syrup will spin a long thread. Have white of egg slightly beaten, and continue beating with egg beater while syrup is being poured in a slow, fine stream upon egg. Continue beating until mixture is stiff enough to keep its shape, using a wooden spoon when mixture becomes too difficult to handle easily with egg beater. Add flavor, color delicately with green or pink color paste, put all the mixture into a pastry bag, and force through a rose tube into separate ‘roses’ one inch in diameter at the base and one half inch thick in the center. Candy should be soft and creamy, slightly dry, but not coarse or sugary.
Fondant is the foundation of most bonbons and chocolate creams. It is made of sugar cooked with water or other liquid to 238°F (114.4°C). The best results are secured by the use of a thermometer, but if one is not at hand, test the syrup by dipping a spoon into cold water, then into the syrup, and again into the water. Remove candy from spoon with fingers; if it forms a soft ball that will just keep its shape, the syrup is cooked sufficiently. Saucepan should be removed from fire while tests are being made, that candy may not overcook. Another test is to dip spoon into syrup, then lift about twelve inches above saucepan, letting syrup drop from spoon. If it spins a thread at least eight inches long, it has reached the correct stage for fondant, fudge, or ornamental frosting. The addition of an acid to the boiling sugar causes part of the sugar to change to glucose, giving a finer grain to the candy than can be secured without it. Cream of tartar, acetic acid, or vinegar may be used. Corn syrup or glucose takes the place of acid.
When cooked, the syrup is poured on a marble slab, a large platter, or an agate tray which has been moistened by being wiped over with a damp piece of cheesecloth. The candy should stand until it feels cool when tested with the back of the hand. It is then worked with a broad metal spatula, in a sweeping motion forward and backward until candy becomes sugary. The mixture should be continually pushed away and brought back, turning the spatula over with each motion. Candy should be kept all together in a mass while being worked. When it becomes too solid to be moved easily with spatula, it
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