CREAM CANDIES AND FRUITS

CHOCOLATE CREAM

Half teaspoonful Extract of Vanilla, half pound Fondant, half pound Sweetened Choco­late.

Work the vanilla into the fondant, and roll into small round balls, or form into tiny pyramids; then place on waxed paper and leave stand in a cool, dry place for about three hours, when they will be ready to dip into the chocolate. To pre­pare the chocolate take it just as it comes from the confectioner's, put it into a small saucepan, and place the saucepan into a dish containing boiling water. This will melt the chocolate. When it is melted mix in a little white of egg—just enough to make a smooth, thick paste. Rub a lit­tle melted butter on the candy dipper or avoid „ sticking, then dip the balls. The dipping must be done quickly. If the chocolate cools while dipping, heat it over again, or else the coating on the balls will not be uniform. When through dipping allow the balls to dry, which will take about twenty-five minutes.

HAZEL NUT CREAMS

Shell the hazel nuts. Add eight drops of bitter almond to a pound of fondant, and work until soft. Take a nut and roll a small quantity of fondant around it.

Hazel nuts may also be treated by dipping them into melted fondant. Fondant is melted, as has already been explained under "Fondant," by putting the desired quantity into a teacup, stand­ing the cup into a basin of boiling water, and stir­ring the fondant until melted. A few drops of water added to the fondant, one drop at a time, will do much toward thinning it. When melted add a few drops of bitter almond, then dip the nuts, one at a time, into the mixture, giving them a good coating. If a slight color is desired, add a few drops of cochineal to the melted fondant.

ORANGE CREAMS

Mix the juices of one-half an orange and one-half a lemon, add a touch of tartaric acid; then grate the rind of an orange and mix the juices, adding enough powdered sugar to make a stiff paste. Form the paste into little balls and dry for about two hours. At the expiration of that time, melt a small quan­tity of fondant and dip each ball. See that the cream is not too thick nor too thin, and a good uniform coating will be the result.

LEMON CREAMS

May be prepared precisely the same way as Orange Creams, except that the lemon is substituted for the orange, and will be found excellent.
 
ALMOND CREAM

Color a little melted fondant with a few drops of cochineal, and, if a flavor is desired, use a little vanilla; then dip the almonds. If a heavy coating is re­quired, dip again after the first coat has hardened.

WALNUT CREAMS

Flavor the required amount of fondant with vanilla or chocolate, roll into small balls and press the two halves of a walnut on opposite sides of each ball.

Another way of treating Walnut Creams is to proceed precisely the same as for Almond Creams, using walnuts instead of almonds.

STRAWBERRY CREAMS

Make a stiff paste by mixing a little strawberry jam with confectioner's powdered sugar; roll it into small balls between the palms of the hands; melt a small quantity of fondant, as before directed, and dip in the balls. If a slight color is desired, put a few drops of cochineal into the melted fondant.

RASPBERRY CREAMS

Proceed in precisely the same manner as for Strawberry Creams, using raspberry jam in­stead of strawberry.

HAZEL NUT CHOCOLATE CREAMS.

To a half teacupful of fondant add a heaping tablespoonful of grated chocolate and a, few drops of vanilla; work well, using XXX sugar to prevent sticking; then cover each hazel nut with the mixture, and stand them on oiled paper until dried. After that melt a little fondant and dip the nuts.

COCOANUT CREAMS

One cup of powdered sugar, five teaspoonfuls milk, half cup grated cocoanut.

Knead and work well; roll between palms, forming little balls; then dry for three hours, and dip them into melted fondant, as directed for Chocolate Creams. A pink color is desirable for this candy and a few drops of cochineal added to the melted fondant will produce it.

MAPLE SUGAR CREAMS

Mix grated maple sugar in some fondant and form into balls, pyramids or other shapes.

CANNED PLUM CREAMS

Remove the Skins and stones; rub to a paste, using a little powdered sugar; add a trifle less than a quarter teaspoonful of cream of tartar; roll into small balls; place on waxed paper till dried; then dip them into melted fond­ant. A pronounced and pleasant flavor is made by adding about a teaspoonful of maraschino to the melted fondant.

DATE CREAMS

Split the dates on one side and re­move the stones. Form a little fond­ant, flavored with vanilla, into small rolls, place one into the hollow of the date, press the halves lightly together, roll the date in granu­lated sugar, and let them stand until hardened.

Cut the figs in two and put in little balls of flavored fondant, then press the halves together, roll in granu­lated sugar and set to dry.

PINEAPPLE CREAMS

Are made exactly as plum Creams, CREAMS using cherries instead of plums.

After paring the pineapple cut it into slices about a half inch thick, then cut the slices into' squares and set them aside to dry. Melt a pound of fondant, stirring it until it becomes creamy, then dip the blocks of pineapple. Rose water or cochineal may be added to the melted fondant to color it, and vanilla, maraschino or orange may be used for flavoring.

PATTY CREAMS

Melt the required amount of fondant; use any flavor you wish, and form into patties about the size of a half-dollar or a dollar.

FRUIT CREAMS

Warm some fondant and work in small pieces of citron, grated cocoa-nut, figs, dates, currants, raisins, or other fruit; then form into balls, bars or other shapes, and set aside to dry.

ORANGE CREAM CHERRIES

Soak conserved cherries in Orange juice about six hours, then drain. Melt a half cup of fondant flavored with orange and dip the cherries, one at a time; then stand on waxed paper until hardened.

BRANDIED CHERRIES

Proceed exactly the same as for Orange Cream Cherries, using brandy instead of orange juice.
 
TEA BALLS

Mix a teacup of fondant and a half cup of almond paste together, then form into small balls, and set aside to harden. When hard dip into melted fondant with tea flavoring.

COFFEE BALLS CREAM COATED FRUITS

Are made exactly the same as Tea Balls, using coffee flavoring instead-of tea.

Any fruit, such as straw­berries, raspberries, cher­ries, grapes, etc., may be dipped into melted fondant. The fondant can be colored to suit the fancy, and any flavor may be used to suit the taste. When dipping the fruit dip each piece separately, dipping twice if a heavy coating is desired.

UNCOOKED CREAM

This is a substitute for fondant, and may be used in place of it for many kind of candies. It is made by mixing powdered sugar and water, or fruit juices. Mix until a stiff paste is formed. While working any flavor desired may be added.

CANDY CREAMS

Are made by mixing the white of an egg, an equal amount of water, and enough powdered sugar to knead well. Any flavor desired may be added.

PLUM PUDDING

Take a chunk of fondant about as large as a good sized egg; then chop a dozen or fifteen seedless raisins, a tablespoonful of currants, two figs and an ounce of citron; mix together, and roll the mixture between the palms into balls as large as marbles; then set aside to harden. When hard, work and knead another piece of fondant until it is soft and creamy, adding a half teaspoonful of vanilla extract; then take the balls and around them roll a coating of this fondant, and set aside to dry and harden.

COCOANUT BARS

Grate a half-cocoanut, and work about a pound of fondant until it is soft. Mix the grated cocoanut into the fondant, adding enough powdered sugar to make a good stiff paste; then roll the mixture out into a cake an inch thick, and cut into bars three inches long and one inch wide. Wrap each bar in waxed paper.

COCOANUT ROLLS.

Take a cupful of fondant, flavor it with a teaspoonful of vanilla, knead with the hands and work in two tablespoonfuls of desiccated cocoanut. Form the mass into small rolls; then melt a small chunk of fondant and dip the rolls. Place on waxed paper to dry.

CREAM NUT ROLLS

Shell, blanch and chop a large handful of almonds. To these chop and mix a dozen pistachio nuts. Add a tablespoonful of almond paste to a piece of fondant about the size of an egg; knead and work it until it is soft and creamy, and grad­ually add the chopped nuts. Form the mass into small rolls, and set aside to harden. Next, melt a half cupful of fondant, flavor it with orange juice and dip in the rolls. Set aside till they are cold and hard.

MOLASSES CREAM DROPS.

Take a half cupful of fondant and use the hands and work and knead it until it is creamy and soft. After this make some molasses taffy (see "Molasses Taffy"), and after it has been pulled soft and white, divide it into halves, roll out one of the halves into a cake a fourth of an inch thick, and on this cake put a layer of fondant a quarter of an inch deep; then roll out the other half of the molasses taffy and lay it on top of the fondant. Press the layers gently to­gether, use a sharp knife and cut the candy into strips about an inch in width; then use a pair of shears and cut the strips into small drops.

ROSOLIO BONBONS

Make a gum arabic dough the same as for Chocolate Bonbons, flavor it with a few drops of rose water, and color it by adding a few drops of cochineal; then beat up the white of an egg, add it to the mixture, and pour it into a greased shal­low pan to cool. When cold cut it into small squares. Now melt a half cupful of fondant, flavor it with chocolate or orange-flower water, dip the squares into the melted fondant, and place on oiled paper to harden.

CANDIED ROSE LEAVES

Take a cupful of granulated sugar, a cupful of water and boil to the "small thread" degree. Select the desired quantity of rose leaves, leave them, stand in a warm place until slightly dried; then dip the leaves into the hot syrup, using a wire to lift them in and out. After dipping lay the leaves on an inverted sieve, and set aside to cool. While the leaves are cool­ing melt a small chunk of fondant, color it with two drops of cochineal, flavor it with three drops of essence of rose, and dip the rose leaves when they are cold; then sprinkle a little granulated sugar on each leaf and place on waxed paper to harden.

CANDIED VIOLETS

Select perfect, sweet violets, and proceed as for Candied Rose Leaves. Use the stems of the vio­lets as a handle for dipping. The melted fondant should be flavored with a couple of drops of essence of violet instead of rose, and no cochineal should be used.

CREAMED- CHERRIES

Make a half cupful of fondant, flavor with a few drops of vanilla, hold a cherry by the stem and dip it into the melted fondant. Dip twice if necessary for a good coating; then lay the cherries on waxed or oiled paper to dry. If the fondant is too hard and thick, add a few drops of hot water to it, one drop at a time.

CREAMED STRAWBERRIES

Select ripe strawberries with stems intact; then proceed precisely as for Creamed Cherries.

CREAMED GRAPES

Select the desired quantity of grapes, and proceed as for Creamed Cherries. All kinds of berries and fruits may be given this coating in a similar man­ner.

CREAMED ORANGES

Melt a half cupful of fondant, flavor it with the grated rind of an orange, and add a teaspoonful of orange juice. Into the melted fondant drop the carpels of orange, use a fork and lift them care­fully out, taking care not to puncture the skin; then lay on waxed or oiled paper to dry.

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