,,candy-,,making ,,at ,,home ,,by ,,mary ,m4 ,,wright ,,two ,,hundred ,,ways ,,to ,,make ,,candy ,,with ,,home ,,flavor ,,and ,,professional ,,finish ,,philadelphia ,,the ,,penn ,,publishing ,,company #aiae ,,copyright #aiae ,,by ,,the ,,penn ,,publishing ,,company ,candy-,making at ,home ,contents ,i4 ,,general ,,directions ,,for ,,candy-,,making #aa ,utensils #ad ,ingredients #af ,a ,few ,things the ,candy-,maker ,should ,know #ag ,the ,coloring and ,flavoring #ai ,,ii4 ,,the ,,making ,,of ,,fondant #ba ,fondant #bc ,chocolate ,fondant #be ,maple ,fondant #bf ,,iii4 ,,hard ,,candies #bi ,chocolate ,chips #ca ,cinnamon ,jibb #cb ,fig ,brittle #cb ,butter-,scotch #cb ,french ,butter-,scotch #cc ,maple ,panocha #cc ,horehound ,candy #cd ,chocolate ,taffy #cd ,molasses ,taffy #ce ,nut ,taffy #ce ,lemon ,stick ,candy #ce ,peppermint ,stick ,candy #cf ,strawberry ,drops #cf ,honey ,peppermint ,tablets #cg ,maple ,tablets #cg ,fruit ,tablets #ch ,rose ,nougat #ch ,raisin ,stickies #ci ,vanilla ,taffy #ci ,salt ,water ,taffy #dj ,taffy ,dreams ,with ,nut ,centers #dj ,,iv4 ,,fudges ,,and ,,caramels #dc ,chocolate ,fudge #de ,maple ,sugar ,fudge #df ,burnt ,almond ,fudge #df ,coffee ,fudge #dg ,marshmallow ,fudge #dg ,peanut ,fudge #dh ,fig ,fudge #dh ,divinity ,fudge #dh ,cocoanut ,fudge #di ,fruit ,fudge #di ,cinnamon ,fudge #ej ,pineapple ,fudge #ej ,layer ,fudges #ej ,cocoanut ,marshmallow ,fudge #ea ,another ,cocoanut ,marshmallow ,fudge #ea ,barley ,fudge #eb ,coffee ,caramels #eb ,cocoanut ,caramels #ec ,chocolate ,caramels #ec ,sultana ,caramels #ed ,nut ,chocolate ,caramels #ed ,vanilla ,caramels #ee ,strawberry ,caramels #ee ,jelly ,caramels #ee ,chocolate ,cream ,caramels #ef ,molasses ,caramels #eg ,franconia ,caramels #eg ,tutti-,frutti ,caramels #eg ,butternut ,caramels #eh ,carrot ,caramels #eh ,v4 ,,nut ,,candies #fa ,chocolate ,almonds #fc ,brown ,almond ,nougat #fc ,white ,nougat #fd ,peanut ,brittle #fe ,almond ,toffee #fe ,southern ,hazelnut ,toffee #ff ,mexican ,panocha #ff ,pralines #fg ,cream ,nut ,bars #fg ,maple and ,butternut ,cream #fh ,chocolate ,nut ,candy #fh ,nut ,bonbons #fh ,candied ,chestnuts #fi ,glac ,nuts #gj ,walnut ,bonbons #ga ,peanut ,molasses ,candy #ga ,mexican ,nut ,confection #gb ,nut ,loaf #gb ,nut ,stuffed ,fruit #gc ,cherry and ,almond ,confection #gc ,,vi4 ,,fruit ,,candies #ge ,quince ,confections #gi ,maraschino ,drops #gi ,strawberry ,divinity ,fudge #gi ,tutti-,frutti ,cream #hj ,pear ,caramels #ha ,marzipan ,fruit ,candies #ha ,surprise ,dates #hb ,marshmallow ,fruit ,fudge #hc ,frosted ,fruit ,fudge #hc ,cherry ,foam #hd ,fig ,favorites #he ,pineapple ,marshmallows #he ,fruit ,chocolate ,balls #hf ,watermelon ,dainty #hf ,date ,delight #hg ,stuffed ,prunes #hg ,fruit ,roll #hh ,jelly ,cake ,candy #hh ,,vii4 ,,sea ,,foam ,,and ,,cream ,,candies #ia ,ginger ,creams #ic ,lemon ,creams #id ,peppermint ,creams #id ,maple ,creams #ie ,walnut ,creams #ie ,cocoanut ,creams #ie ,honey ,creams #if ,vanilla ,sea ,foam #if ,maple ,foam #ig ,candied ,cherry ,foam #ig ,nut ,foam ,chocolates #ih ,maple ,delight #ii ,,viii4 ,,bonbons #aja ,chocolate ,creams #ajc ,chocolate ,creams ,with ,fruit ,centers #ajd ,chocolate ,creams ,with ,nut ,centers #ajf ,how to ,coat ,chocolate ,creams #ajh ,bonbons ,made ,with ,cocoanut #aaj ,nut ,bonbons #aab ,fruit ,bonbons #aac ,assorted ,bonbons #aae ,how to ,dip ,with ,fondant #aag ,oriental ,bonbons #aah ,,ix4 ,,pop-,,corn ,,sweets #aba ,molasses ,pop-,corn ,balls #abd ,chocolate ,pop-,corn ,balls #abd ,snow ,pop-,corn ,balls #abe ,ice ,pop-,corn ,balls #abf ,pop-,corn ,dainty #abf ,crystallized ,pop-,corn #abg ,pop-,corn ,bars #abh ,maple ,pop-,corn ,bars #abh ,pop-,corn ,macaroons #abi ,cherokee ,crisp #abi ,pop-,corn ,almond ,nougat #acj ,pop-,corn ,brittle #acj ,pop-,corn ,fudge #aca ,x4 ,,macaroons ,,and ,,miscellaneous ,,sweets #acc ,almond ,macaroons #ace ,cream ,macaroons #ace ,jasmine ,macaroons #acf ,queen ,macaroons #acf ,chocolate ,macaroons #acf ,cocoanut ,macaroons #acg ,hickory-,nut ,macaroons #acg ,peanut ,macaroons #acg ,cherry ,macaroons #ach ,coffee ,macaroons #ach ,chocolate ,macaroons #aci ,pistachio ,macaroons #aci ,cinnamon ,macaroons #adj ,marshmallows #adj ,cocoanut ,marshmallows #ada ,orange ,marshmallows #ada ,buttercups #adb ,hodge-,podge ,candy #adc ,candied ,sweet ,potato ,balls #add ,persian ,confection #add ,turkish ,confection #ade ,arabian ,confection #adf ,honeycomb ,candy #adf ,turkish ,delight #adg ,apple ,sweetmeats #adg ,chocolate ,arabics #adh ,oriental ,bonbons #adh ,candy ,potatoes #adi ,divinity ,hash #adi ,,xi4 ,,cake ,,confectionery ,,and ,,little ,,sweets #aea ,bonbon ,cakes #aec ,spice ,nuts #aeg ,chocolate ,nuts #aeh ,walnut ,wafers #aeh ,peanut ,jumbles #aei ,cocoanut ,jumbles #aei ,fruit ,rocks #afj ,raisin ,spirals #afa ,fruit ,bars #afa ,maple ,drops #afb ,ginger ,chips #afb ,ginger ,wafers #afc ,marshmallow ,cakes #afc ,ginger ,nuts #afd ,german ,ginger ,balls #afe ,cinnamon ,crisps #afe ,chocolate ,sticks #aff ,orange ,cakes #aff ,cocoanut ,drops #afg ,almond ,cakes #afg ,peanut ,wafers #afh ,german ,wafers #afh ,japanese ,wafers #afi ,english ,wafers #afi ,delicious ,tea ,cookies #agj ,raisin ,cookies #agj ,love ,diamonds #aga ,marmalade ,diamonds #aga ,lemon ,cakes #agb ,maple ,nut ,wafers #agb ,vanilla ,wafers #agc ,chocolate ,diamonds #agc ,coriander ,cakes #agd ,peach ,blossom ,cakes #age ,wild ,rose ,cakes #age ,cream ,nut ,puffs #agf ,spice ,fingers #agg ,caraway ,cookies #agh ,daisy ,cakes #agh ,vanilla ,sugar ,cakes #agi ,chocolate ,ginger ,drops #agi ,cocoanut ,fruit ,drops #ahj ,preserved ,fruit ,dainties #aha ,jelly ,jumbles #aha ,chocolate ,nut ,wafers #ahb ,lady ,fingers #ahb ,fruit ,puffs #ahc ,nut ,tarts #ahd ,,index #ahe ,candy-,making at ,home ,,chapter ,i ,,general ,,directions ,,for ,,candy-,,making ,,we find it quite possible to make just as delicious candy at home as can be bought of the most famous manufacturers4 ,of course there are a few kinds of candies that can be made only with the aid of special machinery2 but there are enough kinds that can be made with utensils found in the ordinary kitchen 7with a few more added7 to make all the variety that one may wish for4 ,by making our own candies in the home we have the assurance that they are at least pure and clean1 and that they will cost us no more than the cheaper grades of candy4 ,candy-making is very fascinating1 and there is no reason whatever why one cannot be a successful candy-maker after a few trials at it4 ,in this first chapter we give a few general directions in candy-making that will make it easier to carry out all the recipes that follow4 ,,utensils ,all the utensils that are needed in candy-making are saucepans of granite or porcelain1 a double boiler1 spoons1 a spatula1 candy dipper1 platter or marble slab1 a thermometer1 and boxes or pans in which to mold certain kinds of candies4 ,bonbon molds are useful for molding bonbons1 but are not necessary as they can easily be molded with the fingers4 ,a thermometer is not absolutely necessary since one can learn to get the different stages by dropping and testing the syrup in cold water2 but the thermometer makes it much easier to get the syrup cooked to exactly the right degree4 ,in buying a thermometer choose one that is guaranteed by its maker1 since some thermometers are apt to break when the syrup is boiled to a high degree as it must be in making the hard candies4 ,there are small1 reliable candy thermometers on the market that do not cost a great deal1 and make it much easier for the candy-maker4 ,while a platter can be used instead of a marble slab in making fondant and some other candies1 yet1 since the marble is naturally cool1 the candy syrups will cool much more quickly on it and for this reason is desirable4 ,in making taffies or any candy that requires pulling a hook is very useful4 ,one can handle more at a time with a hook and pulling makes it lighter and nicer4 ,a sugar scraper proves very useful when it comes to scraping down maple sugar and chocolate2 and a food chopper is very convenient when chopping nuts and fruits used in candy-making4 ,a smooth piece of tin can be used for dropping or placing the candies on1 after they are made to set and cool2 but paraffine paper will take its place very well4 ,one can scarcely get along without this paper in candy-making1 for it is very useful in lining candy-boxes when they are to be used as molds1 and candies or bonbons that are liable to become sticky can be wrapped in it4 ,a few bowls for dipping purposes will be needed4 ,,ingredients ,granulated sugar is the kind most frequently used in candy-making4 ,to get the best results it should be fine-grained and of the best quality4 ,confectioner's sugar or powdered sugar is used chiefly to roll or dust candies with4 ,almost all confectioners use glucose in their candies1 since it helps to keep the sugar from granulating1 but1 since corn syrup is composed largely of glucose it is advisable for the home candy-maker to use it as it can be readily obtained at the grocery store4 ,a few recipes call for glycerine1 and this is quite harmless1 and helps to make the candy smooth and creamy4 ,cream of tartar1 vinegar and lemon juice are used to prevent the sugar from graining also4 ,the butter used in making butter-scotch1 fudges and such like candies should be of the very best quality4 ,never under any circumstances use in candy1 stale butter1 or substitutes1 or butter that is very salty4 ,a ,,few ,,things ,,the ,,candy-,,maker ,,should ,,know ,the tests in cold water compared to degrees on the thermometer are as follows3 #bcj to #bce degrees ,thread stage4 #bch to #bdj ,soft ball stage4 #bej to #bee ,hard ball stage4 #bhj to #bij ,crack stage4 #cjj to #caj ,hard crack stage4 ,in testing the syrup with the thermometer allow the thermometer to become hot gradually4 ,if one does not have a thermometer and has to test the syrup in cold water one will have to depend a great deal on sight and touch4 ,the thread stage is found by letting a little syrup drop from a spoon2 if it forms a thread then it is known as the thread stage4 ,the soft ball stage is reached when the syrup forms a soft ball between the fingers when dropped in cold water1 and the hard ball stage is reached when it makes a firm ball between the fingers when dropped in cold water4 ,the crack stage is reached when it cracks or becomes brittle1 and the hard crack stage is reached when all the water has evaporated and the syrup is about ready to burn4 ,at this stage one must watch it very closely4 ,after the sugar has melted when put over the fire1 wipe the sides of the kettle down carefully2 this removes the undissolved sugar1 which is apt to cause the rest to grain if not removed4 ,all scum should be carefully removed as soon as the syrup boils2 but be careful not to stir the syrup or jar it any more than possible4 ,candies in which milk1 cream or chocolate is used should be boiled in a deep vessel as they have a tendency to boil over4 ,sugar and water and corn syrup will not boil over1 so that the depth of the vessel in which they are boiled does not matter so much4 ,hard candies should be loosened up from the tin1 or whatever they are molded in1 before they are quite cool1 or they will stick and be hard to remove4 ,it is well to remember that nearly all hard candies will become sticky in warm weather1 so should be kept in glass jars or wrapped in waxed paper4 ,if a batch of candy should become grainy and go back to sugar again it can be boiled over1 adding a little more water and corn syrup or cream of tartar2 but do not use the same vessel unless it has been well washed4 ,,the ,,coloring ,,and ,,flavoring ,use nothing but fruit or vegetable colorings for candy2 these can usually be obtained at a drug store1 or from the confectioner4 ,a little of these will go a long way4 ,colorings can be obtained in liquid form or in form of paste4 ,the useful colors are orange1 yellow1 red1 leaf green and violet4 ,with red one can get all the shades of pink1 and rose4 ,different shades of green can be made with the green by the amount used4 ,always remember that high colors are not desirable in candy and confine yourself to the paler shades as much as possible4 ,you can obtain different shades by combining two colors2 for instance1 put a drop or two of red with your violet and you will have another shade1 and so on4 ,a good shade can be made with strong coffee4 ,by using different flavoring extracts one may have a great variety in candy4 ,use only pure extracts or oils4 ,when using oil of peppermint or oil of cinnamon for flavoring remember it is very strong and use only a few drops1 while from a half teaspoonful to a tablespoonful of extract may be used1 according to the strength of flavoring desired4 ,always add the flavoring after the syrup has been removed from the fire1 as in most cases it will boil out if put in with the other ingredients4 ,,chapter ,,ii ,,the ,,making ,,of ,,fondant ,,the foundation for innumerable cream candies and for nearly all bonbons is what the confectioners call fondant4 ,this is quite easily made by the home candy-maker after once getting the knack of it2 but one must be careful to follow directions closely and not become careless4 ,it has a great advantage from the fact that it can be made up a long time before it is worked into candies1 since it will keep for a great length of time4 ,it can be made up in large quantities1 but it is best for the amateur candy-maker at first to make it in small quantities at a time1 and make it oftener2 then as she becomes more adept she may use several pounds of sugar at a making4 ,,fondant ,to make the fondant take two pounds of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil this to the soft ball stage or to #bch degrees4 ,stir the sugar over a slow fire until it is thoroughly dissolved2 then take a damp cloth and wipe away all the sugar crystals that appear on the sides of the pan4 ,when it is done remove from fire and pour over a large platter that has been cooled or over a marble slab4 ,do not scrape the contents out of pan or allow it to drip1 but pour out quickly1 then there will be less danger of its graining4 ,let stand until nearly cool 7not cold71 then stir until it becomes thick and creamy1 working it away from the edges of the platter or slab into a mass in the center4 ,use a wooden spoon in creaming the fondant1 and it is a good idea to sprinkle a little cold water over the top of the syrup after it has been poured out on the platter2 this will prevent a crust from forming on top4 ,when too stiff to work with spoon take it in the hands and knead until it is smooth and velvety4 ,let stand a few hours until it has mellowed somewhat1 then pack down in jars and bowls1 and cover with a damp cloth4 ,if kept for some time dampen the cloth occasionally4 ,as we said before this fondant will keep for a long time1 and one may use it when desired4 ,if a batch should turn grainy after stirring it can be boiled over again1 or used in making some other candy1 but in either case it must be boiled over again and a little more water added4 ,in making fondant it is best to take a kettle that has not been used for other purposes1 or it will give the fondant a taste2 also be very careful to have the thermometer clean if one is used4 ,the fondant can be colored and flavored when still warm1 or it can be colored and flavored when you warm or melt it when ready to make the bonbons4 ,fondant should cool quickly after it has been poured out on a platter or slab4 ,as marble is naturally cool it is best for this purpose1 but a platter may be placed on ice1 or dipped in cold water before being used4 ,,chocolate ,,fondant ,the above directions are for white fondant1 which is the kind most generally made1 but one can make chocolate and maple fondant4 ,to make the chocolate fondant take two cupfuls of sugar and four ounces of grated chocolate and one-half cupful of water4 ,boil to the soft ball stage1 flavor with a teaspoonful of vanilla and proceed as when making white fondant4 ,it is best not to add the chocolate until the syrup has boiled a while1 then it can be melted and slowly added1 for the syrup must not be stirred while boiling4 ,,maple ,,fondant ,to make maple fondant take one cupful of brown sugar and two cupfuls of maple syrup1 or one cupful of maple sugar4 ,if the sugar is used add one-half cupful of water4 ,to keep the syrup from graining add one-fourth teaspoonful of cream of tartar4 ,boil to the soft ball stage or to #bch degrees by the thermometer1 and then pour out on platter or slab1 and proceed as with the white fondant4 ,a good substitute for maple fondant may be made by flavoring with mapleine some of the white fondant4 ,maple fondant is especially good combined with nuts in making bonbons1 and also makes nice centers for chocolate creams4 ,in the chapter on bonbons you will find many ways in which the fondant can be used1 and many other ways will no doubt suggest themselves to you when you once begin to work with it4 ,,chapter ,,iii ,,hard ,,candies ,,many persons prefer the hard candies to the soft varieties4 ,most of these hard candies are boiled to the crack stage or hard crack stage1 which is from #bhj to #caj degrees4 ,in testing these candies in cold water it is always advisable to remove from the fire while doing so1 for when the syrup gets to the turning stage it will burn very soon if not watched4 ,other hard candies will be found classified under the chapter on nut candies1 such as peanut brittle1 nut nougats1 etc4 ,,chocolate ,,chips ,place in a saucepan one cupful of brown sugar1 one-half cupful of ,new ,orleans molasses 7the light colored molasses71 and one tablespoonful of butter4 ,boil to the crack stage1 then remove from the fire and flavor with one teaspoonful of vanilla4 ,pull into long thin sheets1 and cut into small pieces4 ,when cold dip into melted chocolate flavored with a little vanilla4 ,,cinnamon ,,jibb ,place in a saucepan one cupful of golden corn syrup1 one-fourth cupful of butter1 a tablespoonful of cinnamon1 and one-half cupful of water4 ,boil to the crack stage4 ,pour into buttered pans1 and mark off into squares4 ,when cool break up4 ,,fig ,,brittle ,take two cupfuls of light brown sugar1 one cupful of golden corn syrup and one-half cupful of water4 ,cook to the crack stage1 and then stir in figs that have been cut up into bits4 ,pour into a buttered pan1 and mark off4 ,when cool break up4 ,date brittle can be made in the same manner4 ,,butter-,,scotch ,take two cupfuls of light brown sugar1 one-half cupful of butter1 one-fourth cupful of water and one tablespoonful of vinegar4 ,boil to the crack stage4 ,pour into buttered tins1 mark off into squares1 and when cool break up4 ,a tablespoonful or two of molasses improves butter-scotch for many persons4 ,,french ,,butter-,,scotch ,take two cupfuls of granulated sugar1 one-half cupful of maple sugar1 one-half cupful of butter1 one tablespoonful of vinegar1 and one-fourth cupful of water4 ,cook to the crack stage or to #bhj degrees1 then remove from fire and add one teaspoonful of vanilla1 and one-fourth teaspoonful soda4 ,mark into strips1 and when cold cut with a pair of shears4 ,,maple ,,panocha ,take one cupful of maple sugar1 one cupful of light brown sugar1 two tablespoonfuls of butter1 and one-half cupful of water4 ,boil to the crack stage4 ,pour over pecan meats that have been placed on a buttered pan4 ,when cold break in any manner desired4 ,,horehound ,,candy ,take two cupfuls of brown sugar1 one cupful of corn syrup1 and one-half teaspoonful of cream of tartar4 ,pour over this the horehound liquid made by steeping two ounces of dried horehound 7which can be obtained at the drug store7 in one pint of hot water4 ,boil down to a cupful before adding to the sugar4 ,if you do not wish it to be very strong of horehound don't use quite so much4 ,boil to the hard crack stage or about #cjj degrees4 ,pour into a buttered pan or pans4 ,mark deeply into small squares while still warm1 and when cool it will break easily4 ,,chocolate ,,taffy ,take two cupfuls of sugar1 one cupful of golden corn syrup1 one-half cupful of boiling water1 and one-fourth teaspoonful of cream of tartar4 ,boil to the soft ball stage1 then add two ounces of unsweetened chocolate shaved fine4 ,boil to nearly the crack stage or about #bgj degrees1 then add one teaspoonful of vanilla4 ,pour out on a buttered platter1 cool and pull4 ,cut into small pieces1 using shears or sharp knife1 and place on buttered plate or paraffine paper4 ,,molasses ,,taffy ,take two cupfuls of sugar1 and one-half cupful of ,new ,orleans or baking molasses1 and one-half cupful of corn syrup1 and a third teaspoonful of cream of tartar4 ,boil to about the crack stage4 ,turn out on a greased platter1 and when cool enough pull until light colored4 ,cut in small pieces4 ,,nut ,,taffy ,take two cupfuls of light brown sugar1 one-half cupful of corn syrup1 one-half cupful of water1 and one-fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage4 ,add one teaspoonful of vanilla1 and one cupful of nut meats1 chopped4 ,pour out on a platter1 and pull as soon as cool enough4 ,,lemon ,,stick ,,candy ,take two cupfuls of granulated sugar1 one-half cupful of white corn syrup1 one-half cupful of water1 and the juice of one lemon4 ,boil all together with half the rind of the lemon to the crisp or crack stage4 ,flavor with one teaspoonful of extract of lemon1 and color with yellow coloring4 ,pour out on a buttered platter1 and when cool enough pull into sticks1 and cut about four inches long4 ,,peppermint ,,stick ,,candy ,make the same as the lemon stick1 but omit the lemon1 and use one-fourth teaspoonful of cream of tartar4 ,after removing from fire flavor with peppermint4 ,divide the candy into two portions1 and color one with red coloring4 ,pull each part separately1 then twist the red candy around the white till you have it in form of a stick4 ,cut into sticks1 and if desired form into canes4 ,,strawberry ,,drops ,take two cupfuls of granulated sugar1 one-half cupful of corn syrup1 the juice of one lemon1 and a fourth cupful of water4 ,a tablespoonful of vinegar can be used instead of lemon juice if desired4 ,boil to the hard crack stage4 ,color with red coloring and flavor with strawberry flavoring4 ,drop from a spoon in drops about the size of a nickel onto waxed or greased paper4 ,by flavoring with different flavoring and using different colorings you may have a variety in these drop candies4 ,,honey ,,peppermint ,,tablets ,take one cupful of honey1 one cupful of sugar and one-half cupful of white corn syrup1 one-fourth teaspoonful of cream of tartar and one teaspoonful of butter4 ,boil to the crack stage1 then remove from fire and add one teaspoonful of peppermint extract4 ,drop from a spoon onto oiled paper1 about the size of a nickel or quarter4 ,this candy can be pulled if preferred1 and cut into pieces4 ,,maple ,,tablets ,melt together in a saucepan one cupful of maple sugar and one cupful of light brown sugar1 four tablespoonfuls of butter1 one teaspoonful of lemon juice and one tablespoonful of water4 ,boil to the hard crack stage1 and drop on oiled paper in drops about the size of a nickel4 ,when partly cool stick two of the drops together4 ,,fruit ,,tablets ,take one cupful of sugar1 one-half cupful of corn syrup and one-half glass of currant or any kind of jelly4 ,boil to the crack stage1 add a teaspoonful of vanilla1 almond or the kind of flavoring that goes best with the jelly used4 ,drop from a spoon on oiled or waxed paper1 and when partly cool put two drops together4 ,,rose ,,nougat ,take two cupfuls of granulated sugar1 one-half cupful white corn syrup1 one-half cupful of water and a fourth teaspoonful of cream of tartar4 ,boil to the crack stage4 ,add one-half cupful of finely chopped candied cherries1 and color a rose color with fruit or vegetable coloring4 ,let stand for a few moments until partly cool1 then pour over the whites of two stiffly beaten eggs4 ,beat well and pour into a buttered mold4 ,cut into squares4 ,one-half cupful of finely chopped almonds can be added if desired and flavored with one-half teaspoonful of almond extract4 ,,raisin ,,stickies ,take one cupful of sugar and one cupful of golden corn syrup and one cupful of finely chopped raisins1 and one-half cupful of water and boil to the crack stage4 ,add one-half teaspoonful of cinnamon and one teaspoonful of vanilla4 ,pour into buttered pans1 and when partly cool1 mark off into sticks about an inch across4 ,twist each stick until twice the original length and cut in two4 ,place on paraffine paper until cool4 ,,vanilla ,,taffy ,place in a saucepan two cupfuls of white sugar1 one cupful of white corn syrup1 and one-half cupful of water4 ,bring to a boil1 then add one teaspoonful of glycerine and a fourth teaspoonful of cream of tartar4 ,boil to about #bfj degrees or to a little more than the hard ball stage and not quite to the crack stage4 ,pour on a greased platter or a slab1 and add a tablespoonful of vanilla4 ,dip your hands in corn-starch and as soon as it cools enough to be handled pull until it is white and waxy4 ,if a hook is used you can make nicer and whiter taffy4 ,remove from hands or hook and lay on waxed paper1 and when cold break up2 or it can be cut into small pieces while still warm4 ,in summer taffy should be wrapped in waxed paper1 since it is liable to become very sticky4 ,,salt ,,water ,,taffy ,this is made the same as the vanilla taffy except that a tablespoonful of butter is added and one teaspoonful of salt4 ,this can be flavored and colored to suit the taste and pulled like the vanilla taffy4 ,in making taffy fold over the edges as it cools and keep folding the batch up until cool enough to pull4 ,,taffy ,,dreams ,,with ,,nut ,,centers ,place in a saucepan two pounds of granulated sugar1 one cup of water and one-half teaspoonful cream of tartar or a tablespoonful of lemon juice4 ,boil to the hard ball stage4 ,place some nut meats in a bowl and pour enough of the syrup over these so that they will be well coated4 ,set these in a cool place while pulling the remainder of the taffy4 ,put the syrup over the fire and boil until nearly the crack stage1 then remove and flavor with vanilla or almond1 or any flavoring desired4 ,pour over a large platter or a marble slab4 ,cool quickly1 and then dip your hands in corn-starch and pull the candy until white4 ,form into a sheet about six inches wide while still warm4 ,lay on a tin or slab and spread the nut mixture in the center4 ,fold the edge of sheet over1 pinch the edges together so that the nut part cannot be seen4 ,now stretch the candy by pulling it gently and quickly through the palms of both hands4 ,cut into pieces with a sharp knife and lay on waxed paper4 ,nut and fruit combined can be used for the centers1 or fruit alone4 ,in this case pour the syrup over them to make them stick together as above4 ,,chapter ,,iv ,,fudges ,,and ,,caramels ,,fudge is one of the most easily made1 and one of the most popular of all the home-made candies4 ,caramels are also a favorite4 ,these candies can be made a great variety of ways4 ,,chocolate ,,fudge ,take two cupfuls of sugar1 two ounces of chocolate1 one cup of good milk1 and one tablespoonful of butter1 or if you wish a richer fudge use two tablespoonfuls of butter4 ,bring the sugar1 milk and butter to a boil and cook until it threads or to #bce degrees4 ,add the chocolate which should be melted or shaved fine4 ,stir it in well1 then add a teaspoonful of vanilla1 and beat up until creamy4 ,the secret of good fudge lies in the beating4 ,some stir constantly from the time it is removed from the fire until it turns creamy1 while others let it stand until nearly cool1 and then beat up until creamy4 ,pour into buttered pan or mold1 and when cold cut into neat small squares4 ,,maple ,,sugar ,,fudge ,take two cups of maple sugar1 one cup of milk1 one tablespoonful of butter1 and one cupful of chopped walnut meats4 ,boil until the mixture forms a soft ball when dropped into cold water1 or to about #bdj degrees4 ,remove from fire and let stand until nearly cool1 then stir until creamy4 ,pour into greased pans1 and when cool cut into squares4 ,,burnt ,,almond ,,fudge ,brown blanched almonds in the oven and chop rather coarsely4 ,brown one-half cupful of granulated sugar in a granite pan2 then add two-thirds cupful of milk1 and when the browned sugar is thoroughly dissolved add one cupful of granulated sugar and one tablespoonful of butter4 ,boil until it makes a firm ball when dropped in cold water2 flavor with almond extract and add one cupful of the browned almonds2 stir until creamy1 then pour into pans and mark off into squares4 ,,coffee ,,fudge ,take two cupfuls of granulated sugar1 one cupful of strong boiled coffee1 one-half cupful of cream and a teaspoonful of butter4 ,boil to the soft ball stage1 then add a cupful of chopped nut meats1 and stir until creamy4 ,pour into pans and cut into squares4 ,the nuts may be omitted if desired4 ,,marshmallow ,,fudge ,take two cupfuls of light brown sugar1 a cupful of milk1 a tablespoonful of butter1 and a fourth teaspoonful of cream of tartar4 ,boil until it threads or to #bce degrees1 and then add a half pound of marshmallows4 ,beat until dissolved1 add a cupful of chopped walnut meats4 ,pour into buttered pans and cut into squares4 ,another way to make this fudge is to omit the nuts and add two squares of chocolate4 ,,peanut ,,fudge ,take two cupfuls of brown sugar1 one cupful of milk1 and one teaspoonful of butter4 ,when oily nuts are used in fudge one does not need to use so much butter4 ,boil to the thread or soft ball stage1 and then add one cupful of finely ground peanuts and one teaspoonful vanilla4 ,if preferred peanut butter may be used4 ,beat up until creamy1 pour into buttered pans1 and cut into squares4 ,,fig ,,fudge ,take two cupfuls of granulated sugar1 one cupful of water1 a fourth teaspoonful of cream of tartar1 one-half pound of figs1 one teaspoonful of ginger1 and one tablespoonful of butter4 ,boil the mixture to the soft ball stage4 ,remove from the fire and beat up until creamy4 ,pour into a buttered pan and mark into squares4 ,chop the figs before adding4 ,,divinity ,,fudge ,take two cupfuls of light brown sugar1 add one-half cupful of golden corn syrup1 and one-half cupful of water4 ,boil to the hard ball stage4 ,add one cupful of chopped walnut meats1 and one teaspoonful of vanilla2 and then pour over the stiffly beaten whites of two eggs4 ,beat up until light and foamy4 ,pour into buttered pans1 and when cool mark off into squares4 ,,cocoanut ,,fudge ,take two cupfuls of granulated sugar1 one cupful of milk1 one tablespoonful of butter1 and one-fourth teaspoonful of cream of tartar4 ,boil to the thread or soft ball stage and then add one cupful of grated cocoanut4 ,beat up until quite creamy4 ,,fruit ,,fudge ,take two cupfuls of light brown sugar1 a cupful of milk1 a tablespoonful of butter1 and a pinch of cream of tartar4 ,boil until it makes a soft ball1 then add a fourth pound of marshmallows4 ,beat until dissolved1 then add one-half cupful of chopped walnut meats1 and a cupful each of chopped dates and figs4 ,beat up until creamy1 and pour into buttered pans4 ,,cinnamon ,,fudge ,take two cupfuls of light brown sugar1 one cupful of milk1 one-half cupful of butter1 and two tablespoonfuls of cinnamon4 ,boil to the soft ball stage1 remove from the fire and add a teaspoonful of vanilla4 ,beat up until creamy1 pour into a buttered mold and cut into squares when cold4 ,,pineapple ,,fudge ,take two cupfuls of granulated sugar1 one cupful of water1 and a pinch of cream of tartar4 ,boil to the hard ball stage1 then add one cupful of candied pineapple4 ,pour over the stiffly beaten whites of two eggs1 and beat up until light and foamy4 ,,layer ,,fudges ,these are fine and are made by pouring one kind of fudge upon another in layers4 ,for this purpose one should use only the fudges that combine well together4 ,layers of several different kinds of fudge may be used1 or only two1 as desired4 ,a chocolate fudge with a layer of divinity fudge between is delicious4 ,pour half of the chocolate fudge into a pan1 and when cool pour over it a layer of divinity fudge2 then when this has cooled pour over the remainder of the chocolate fudge which should have been kept hot in a bowl set in hot water4 ,fruit and nut fudges make a good combination4 ,,cocoanut ,,marshmallow ,,fudge ,take two cupfuls of sugar and one-half cupful of milk and boil up1 then add one tablespoonful of butter and boil to the soft ball stage4 ,add a cupful of grated cocoanut and beat up until creamy4 ,arrange some marshmallows in a pan1 and pour the fudge mixture over them4 ,when cold cut into squares between the marshmallows4 ,,another ,,cocoanut ,,marshmallow ,,fudge ,take two cupfuls of granulated sugar1 one cupful of milk and one tablespoonful of butter4 ,boil to the hard ball stage4 ,take it off the fire and add a teaspoonful of vanilla and one cupful of grated cocoanut4 ,mix this in1 then add a half-dozen marshmallows4 ,let stand a while until soft2 then pour the mixture over the stiffly beaten whites of two eggs4 ,beat up until it begins to get creamy1 then pour into buttered pans1 and when cool cut into squares4 ,,barley ,,fudge ,take a cupful of barley and brown it in the oven2 be careful not to burn it1 but have it a nice brown4 ,run this through the coffee-grinder4 ,take two cupfuls of brown sugar1 one-half cupful of corn syrup1 one-half cupful of milk and a tablespoonful of butter4 ,boil to the soft ball stage1 add a tablespoonful of vanilla1 then stir in the ground barley4 ,stir until creamy and pour out into a buttered pan1 and when cold cut into squares4 ,,coffee ,,caramels ,take one cupful of light brown sugar1 one cupful of golden corn syrup1 one-half cupful of milk1 one-half cupful of strong boiled coffee and one tablespoonful of butter4 ,boil to the hard ball stage4 ,remove from the fire1 stir in one teaspoonful of vanilla1 then pour into buttered pans1 and mark off into squares4 ,when cool cut into squares1 and wrap each caramel in waxed paper4 ,,cocoanut ,,caramels ,take two cupfuls of granulated sugar1 one-half cupful of white corn syrup1 one-half cupful of cream1 or if milk is used add one tablespoonful of butter4 ,boil to the hard ball stage4 ,remove from fire and stir in one cupful of grated cocoanut and one teaspoonful of vanilla4 ,pour into buttered pans1 and when cold cut into squares4 ,,chocolate ,,caramels ,take one cupful of light brown sugar1 one cupful of golden corn syrup1 and one cupful of milk4 ,boil to about #bce degrees or to the soft ball stage1 then add one-fourth pound of chocolate4 ,continue to boil to the hard ball stage or about #bej degrees4 ,flavor with vanilla1 and pour into a buttered pan about an inch thick4 ,mark off into squares while still warm4 ,,sultana ,,caramels ,put into a saucepan two cupfuls of light brown sugar1 one cupful of golden corn syrup1 one-half cupful of milk and one-fourth cupful of butter4 ,bring to the boiling point1 then add a cupful of ,sultana raisins and one-half cupful of ,english walnut meats4 ,boil until it makes a firm ball when dropped into cold water or to about #bej degrees4 ,remove from the fire1 add one teaspoonful of vanilla2 pour into square greased pans to an inch or half-inch thick4 ,mark off into squares1 and press a ,sultana raisin in the top of each while still warm4 ,when cold cut into squares4 ,,nut ,,chocolate ,,caramels ,place in a saucepan one cupful of brown sugar1 one cupful of golden corn syrup1 one-half cupful of milk and two tablespoonfuls of butter4 ,boil to the hard ball stage4 ,remove from the fire1 add one teaspoonful of vanilla and one cupful of nut meats4 ,turn into square buttered pan1 cool and cut into small squares1 then dip into melted chocolate4 ,,vanilla ,,caramels ,take two cupfuls of sugar1 one-half cupful of milk1 and one-half cupful of golden corn syrup4 ,bring to a boil and then add two tablespoonfuls of butter4 ,when nearly done add one square of chocolate4 ,boil to the hard ball stage1 then flavor with a spoonful of vanilla4 ,pour into a square pan about an inch thick4 ,mark off in squares while still warm1 and cut into cubes when cold4 ,,strawberry ,,caramels ,place in a saucepan one cupful of granulated sugar1 one cupful of golden corn syrup and one tablespoonful of butter4 ,boil to the soft ball stage1 then add one glassful of whole preserved strawberries1 and boil until a hard ball will form between the fingers in cold water or to #bej degrees4 ,turn into a buttered pan1 cool1 and cut into small squares4 ,,jelly ,,caramels ,take two cupfuls of granulated sugar1 one cupful rich cream1 or if milk is used add a tablespoonful of butter1 and one cupful of golden corn syrup4 ,boil to the hard ball stage then add a teaspoonful of vanilla1 and pour into separate pans only about a third as thick as the usual caramels4 ,stiffen a glassful of any good jelly with a little gelatine melted in a little cold water4 ,pour this jelly when it begins to stiffen over one of the layers of caramel4 ,let stand until nearly cold1 then remove the other layer of caramel from pan and place over the jelly4 ,let stand until perfectly cold1 preferably over night1 then cut into squares4 ,preserved fruits can be used instead of the jelly1 and in this case1 especially if the preserves are thick1 no gelatine need be used4 ,,chocolate ,,cream ,,caramels ,these are made in the same way as the above except that a layer of fondant is placed between the two layers of caramel4 ,melt the fondant1 and pour over the caramel1 and when barely cool place the other layer on top4 ,press lightly so that the layers will blend together4 ,when cool cut into squares4 ,,molasses ,,caramels ,take one cupful of brown sugar1 two cupfuls of ,new ,orleans molasses1 one-half cup of milk1 and one-half cupful of butter4 ,boil to the hard ball stage1 then remove from the fire1 and add one teaspoonful of vanilla4 ,pour into a buttered pan1 mark off into squares when partly cool1 and when cold cut into cubes4 ,,franconia ,,caramels ,take one cupful of light brown sugar1 one cupful of molasses1 one cupful of milk and two tablespoonfuls of butter4 ,boil to the hard ball stage1 then remove from fire and add one-half cupful of walnut meats1 and a teaspoonful of vanilla4 ,turn into a buttered pan1 and when cool cut into cubes1 and dip each one in melted chocolate4 ,,tutti-,,frutti ,,caramels ,take two cupfuls of light brown sugar1 one cupful of golden corn syrup1 one-half cupful of milk1 one tablespoonful of butter1 one-half cupful of chopped dates1 one-half cupful of chopped figs1 one-half cupful of chopped seeded raisins1 and one-fourth cupful each of candied orange peel and citron4 ,a half cupful of black walnut meats will improve this candy4 ,boil to the hard ball stage1 stirring often to keep from sticking4 ,remove from fire1 add a teaspoonful of vanilla1 then pour into buttered pans1 and mark off into squares4 ,,butternut ,,caramels ,take two cupfuls of light brown sugar1 one cupful of golden corn syrup1 one cupful of milk and one tablespoonful of butter4 ,boil to the hard ball stage1 then remove from the fire and add one cupful of chopped butternut meats4 ,pour into buttered pans1 and when partly cool mark off into squares4 ,when cold cut in cubes with a sharp knife1 and wrap each caramel in the paraffine paper4 ,,carrot ,,caramels ,boil some carrots or better bake them until quite tender1 then pass through a sieve4 ,to two cupfuls of this carrot pulp add two cupfuls of sugar1 one-half cupful of corn syrup1 two lemons1 using both the juice and grated peel1 one-half cupful of finely chopped almonds1 also one-half cupful of water4 ,boil to the hard ball stage1 and pour into well-buttered pans4 ,when cool cut into cubes4 ,,chapter ,v ,,nut ,,candies ,,many delicious candies may be made by adding nuts to the other ingredients1 and since nuts have much food value these candies are healthful and nourishing4 ,,chocolate ,,almonds ,blanch a pound of almonds2 this is done by pouring hot water over the almond meats and letting them stand on back of stove for about five minutes when the skins can easily be slipped off4 ,place on a pan in the oven and brown a nice dark brown1 but be careful not to let them burn4 ,when cool dip each almond in melted sweet chocolate4 ,,brown ,,almond ,,nougat ,blanch and cut one pound of sweet almonds in slices2 lay them on a paper in a pan1 and place in the oven until slightly brown4 ,take two cupfuls of granulated sugar1 one-half cupful of golden corn syrup1 and one teaspoonful of lemon juice4 ,melt to a liquid1 stirring well1 then add the almonds and mix well with the syrup4 ,butter a large platter or marble slab4 ,pour the nougat on this and make it even with a lemon1 which should be lightly dipped in oil or melted butter4 ,make it about an inch thick1 and cut into strips or bars1 or it may be used to line molds4 ,the molds are first slightly buttered on the inside1 then a thin layer of nougat is pressed against the form2 this must be done while the nougat is still warm4 ,when cool turn out of form or mold1 and these may then be filled with candied fruit and whipped cream1 candies or ice-cream4 ,,white ,,nougat ,boil two pounds of honey to the crack stage1 or nearly to the crack1 have the whites of four eggs beaten stiff1 and add to the honey4 ,stir over a slow fire until it has reached the crack stage2 then add two pounds of blanched almonds cut into strips and slightly browned in the oven4 ,mix all together and pour on platter or marble slab1 or else line a nougat frame with wafer paper which can be bought at a confectionery shop1 then pour the nougat into the frame1 put board and weight on top4 ,,peanut ,,brittle ,take two cupfuls of light brown sugar1 one cup of corn syrup1 one-half cupful of water1 one tablespoonful of butter and cook to the crack stage1 then add a teaspoonful of vanilla1 and two cupfuls of peanuts that have been slightly roasted1 and stir until it begins to turn brown4 ,be careful not to let it burn1 or become more than a golden brown in color4 ,add one tablespoonful 7level7 of soda1 stirring it quickly1 then pour over a greased platter or marble slab4 ,as soon as it is thin enough to handle1 loosen from the platter or slab with a knife1 turn over and stretch out very thin4 ,break up into any desired shape when cold4 ,,almond ,,toffee ,take two cupfuls of brown sugar1 two tablespoonfuls of butter and one-half cupful of cream and boil to the hard ball stage2 then add one cupful of chopped almonds and one teaspoonful of vanilla4 ,boil to the crack stage4 ,pour into buttered pans1 and mark off into squares4 ,,southern ,,hazelnut ,,toffee ,melt one-half cupful of butter in a saucepan1 add one cupful brown sugar and one cupful ,new ,orleans molasses4 ,boil to the hard ball stage1 add one cupful of chopped hazelnuts and boil to the crack stage4 ,pour into buttered pan1 and mark off into squares4 ,,mexican ,,panocha ,take two cupfuls of brown sugar1 one-half cupful of corn syrup1 one cupful of sweet milk1 one teaspoonful of butter1 and one square of chocolate4 ,mix the ingredients and boil to the hard ball stage1 stirring the mixture constantly while on the stove4 ,add one cupful of pecan or any chopped nut meats1 and pour into buttered pans4 ,when cold cut into squares4 ,,pralines ,take two cupfuls of light brown sugar1 one cupful of cream1 and boil to the soft ball stage4 ,remove from fire and add one cupful of whole pecan meats1 and one teaspoonful of vanilla4 ,stir until creamy1 but be careful not to break the nut meats4 ,a good way is to stir until it begins to cream1 then add the nuts1 and stir until the meats are well mixed with the creamy mass4 ,place in a cool place for a while1 then separate the nut meats1 keeping each one roughly coated with the cream candy4 ,,cream ,,nut ,,bars ,take two cupfuls of light brown sugar1 one cupful of maple sugar1 and one cupful of cream and boil to the soft ball stage4 ,remove from the fire and stir in one teaspoonful of vanilla1 then stir until it begins to get creamy2 add one cupful of finely chopped nut meats4 ,pour into a square pan1 mark off into small squares1 and press a half nut meat in center of each square4 ,cut into bars when cool1 allowing two or three squares to a bar4 ,,maple ,,and ,,butternut ,,cream ,take two cupfuls of maple sugar1 and one cup of cream4 ,boil to the soft ball stage4 ,remove from the fire and add one cupful butternut meats1 and stir until it turns creamy4 ,pour into buttered pans1 and cut into squares4 ,maple and walnut creams may be made in the same manner4 ,place a half of a nut meat on top of each square4 ,,chocolate ,,nut ,,candy ,take two cupfuls of granulated sugar1 one-half cupful of water1 one-fourth teaspoonful of cream of tartar1 and boil to the soft ball stage1 then add one-fourth cupful of melted chocolate1 one teaspoonful of vanilla and one cupful of nut meats4 ,beat up until creamy4 ,pour into buttered pans1 and when cold cut into squares or bars4 ,peanuts1 walnuts1 pecans or any kind of nuts can be used for this candy4 ,,nut ,,bonbons ,take two cupfuls of granulated sugar1 one-half cupful of white corn syrup1 one-fourth teaspoonful of cream of tartar4 ,boil to the soft ball stage4 ,pour into four different plates4 ,in one plate put a little melted chocolate and a fourth teaspoonful of vanilla1 on another plate pour a few drops of red coloring and flavor with strawberry1 on another plate pour a little yellow coloring and flavor with orange or lemon4 ,drop about a dozen almonds on each plate1 the fourth plate being left white4 ,stir each plate until syrup is creamy1 and each nut is well coated with the sugar4 ,separate each nut and place on waxed paper4 ,,candied ,,chestnuts ,take the chestnuts that are to be candied and score each nut on one side with a sharp knife4 ,cover with boiling water1 cook five minutes and dry4 ,add a teaspoonful of butter to each pint of nuts1 and stir or shake over the fire for five minutes4 ,this loosens the shells and the inner skins1 which can now be removed together4 ,cover the shelled nuts with cold water1 and to each pound of nuts add the juice of one lemon4 ,let stand in this over night1 since this will help to harden the nuts1 so they can be boiled without breaking up4 ,in the morning1 drain1 and simmer slowly for one or two hours1 or until the nuts are tender4 ,make a syrup using a pound of sugar to each pound of nuts4 ,add to each two cupfuls of sugar a half cupful of water and cook until thick1 add the nuts and simmer slowly for a half hour1 then drain2 let them stand in the syrup over night1 removing them from the fire4 ,the next day boil the syrup until thick as honey4 ,remove the nuts and place on plates and set in the oven or in the sun to dry4 ,boil the syrup down a little thicker1 and pour over the nuts several times while drying until all is absorbed4 ,dry the nuts and store between layers of waxed paper in a box4 ,,glac ,,nuts ,take two cupfuls of granulated sugar1 one-half cupful of water1 and one-half teaspoonful of cream of tartar4 ,boil to the hard crack stage or until the syrup begins to turn brown4 ,add a teaspoonful of vanilla4 ,take the nuts to be dipped separately on a long pin1 dip into the syrup to cover1 remove and place on oiled or waxed paper4 ,almonds1 walnuts1 hazelnuts1 pecans and peanuts can be used for dipping4 ,,walnut ,,bonbons ,place in a saucepan one cupful of granulated sugar1 one-half cupful of golden corn syrup1 one-half cupful of water1 and a pinch of cream of tartar4 ,boil to the hard ball stage1 then add one-half teaspoonful of vanilla and one-half cupful of ,english walnut meats chopped fine4 ,pour over the beaten white of one egg1 and beat up until light4 ,when it begins to harden drop on halved ,english walnut meats and press a half nut meat on the top of each bonbon4 ,,peanut ,,molasses ,,candy ,take one cupful of sugar1 one cupful of ,new ,orleans or sorghum molasses1 and a tablespoonful of butter and boil to the hard crack stage4 ,stir in two cupfuls of peanuts1 or just as many as you can1 as the more nuts in this candy the better4 ,pour on a greased pan4 ,when cold break into pieces or cut into squares with a very sharp knife4 ,,mexican ,,nut ,,confection ,take two cupfuls of light brown sugar1 a quart of sweet milk and boil until the sugar is all melted1 then stir in the well beaten yolks of six eggs4 ,boil until thick and smooth1 stirring constantly1 then add one pound of almonds that have been blanched and worked into a paste1 and one teaspoonful of cinnamon4 ,boil to a firm mass1 and stir to keep from sticking4 ,this should be made in a double boiler4 ,pour into a buttered mold at least two inches thick1 and when very cold slice4 ,this is good dipped in chocolate or fondant4 ,,nut ,,loaf ,take an equal quantity of walnut1 hickory-nut1 almond and pecan meats and chop fine4 ,to each cupful of nut meats have one-half cupful of chopped fruit1 using dates1 figs1 raisins or candied cherries4 ,work the fruit and nuts well together4 ,for each cupful of this mixture take one cupful of fondant4 ,melt the fondant1 and stir the fruit and nut mixture into it2 then remove and knead4 ,form this into an oblong loaf1 flatten on top4 ,cover with paraffine paper and let stand for several days until the fruit and nuts are well blended with the fondant1 then cut into slices4 ,,nut ,,stuffed ,,fruit ,dates are especially nice stuffed with nut meats4 ,remove the stones and insert a salted blanched almond in each1 or chop up some walnut meats and work into a paste with a little cream or fondant and insert in the center of the dates4 ,close up and roll the dates in powdered sugar or else dip into fondant4 ,large prunes soaked over night until plump1 and then stuffed with chopped almonds or pecan nut meats are fine4 ,large ,sultana raisins are also good stuffed with nut meats4 ,,cherry ,,and ,,almond ,,confection ,take two cupfuls of sugar1 one-half cupful of corn syrup and a half cupful of milk and boil to the soft ball stage4 ,add a half cupful of chopped almonds1 one-half cupful of candied cherries1 and one teaspoonful almond extract4 ,stir until creamy1 pour into buttered pan1 and when cold cut into squares4 ,decorate some of the squares with almond meats and others with candied cherries4 ,,chapter ,,vi ,,fruit ,,candies ,,some of the most delicious home-made candies are made with the addition of fruits to the other ingredients4 ,all kinds of candied fruits1 also many kinds of dried fruits1 such as dates1 figs1 raisins and prunes may be used in candy-making4 ,many may not know that just as delicious candies can be made with our home-preserved fruits4 ,candied fruits are in most cases expensive1 but they can be made at home1 and therefore the expense cut down4 ,cherries can be candied in the following manner3 ,select nice1 large1 and not over-ripe cherries for this purpose4 ,stone them carefully4 ,weigh the cherries1 and to each pound of the fruit add two pounds of sugar1 using only the best granulated for this purpose4 ,put the sugar in a kettle with one-half cupful of water1 and boil to a thick syrup1 removing all scum as it arises4 ,place a few of the cherries in at a time1 and let simmer slowly until the fruit is transparent4 ,remove the fruit with a strainer1 and add more of them until all have been cooked in this manner4 ,then place them back in syrup and let them stand over night in it4 ,in the morning remove and place them out in the sun4 ,it is a good idea to place them in a sieve1 spreading them over it1 and then cover the sieve with netting4 ,they can be dried in the oven if desired1 but one must be careful that they do not burn4 ,when dried place in boxes between layers of paraffine paper1 sprinkling each layer with powdered sugar4 ,place in a dry place until ready to use them in making candies4 ,pears1 quinces1 pineapples1 peaches and plums may all be candied4 ,select firm-textured fruit and boil until tender in water before placing in the syrup2 then proceed as in candying the cherries4 ,orange and lemon rind may also be candied4 ,remove the skin from the oranges or lemons in quarters and simmer in water until soft2 then drain and remove all the white portion by scraping with a silver knife or spoon4 ,cut the oranges or lemons into small strips with the scissors1 cook in the thick syrup1 and roll in granulated sugar4 ,,quince ,,confections ,melt some fondant in a bowl1 flavor with orange or lemon4 ,put some preserved quinces into the oven until dry4 ,dip each quarter into melted fondant4 ,place on oiled paper to dry4 ,preserved pineapple can be used in the same way4 ,,maraschino ,,drops ,take maraschino cherries4 ,dip into melted white or pink fondant that has been flavored with almond extract2 then when hardened dip into melted chocolate fondant1 or melted chocolate4 ,,strawberry ,,divinity ,,fudge ,place in a saucepan two cupfuls of granulated sugar1 half a cupful of water and a fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage4 ,add one glassful of whole preserved strawberries and boil up again4 ,pour the mixture over the stiffly beaten whites of two eggs and beat up until light and foamy4 ,when the mixture begins to harden pour into buttered pans and when cool cut into squares4 ,any thick preserved fruits can be used in the same way4 ,preserved strawberries and preserved pineapple are good combined1 half and half of each being used4 ,if pear preserves are used a little chopped ginger will be an improvement4 ,,tutti-,,frutti ,,cream ,melt one pound of fondant in a double-boiler1 add one teaspoonful of vanilla or orange flavor2 then add one tablespoonful of strawberry preserves 7using only the berries71 one tablespoonful of preserved cherries1 two tablespoonfuls of preserved or candied pineapple1 and one tablespoonful each of peach and pear preserves4 ,the addition also of a teaspoonful each of candied orange and lemon peel will improve the mixture4 ,when partly cool pour into a mold for slicing or form into bonbon shapes4 ,if not quite stiff enough add powdered sugar to make of the right consistency to mold nicely4 ,these can be rolled in powdered sugar or dipped in colored melted fondant or coated with chocolate4 ,,pear ,,caramels ,place in a saucepan two cupfuls of light brown sugar1 one cupful of corn syrup1 half a cupful of good milk and one tablespoonful of butter4 ,boil for a few minutes1 then add one cupful of preserved pears1 half a cupful of chopped candied ginger and a fourth cupful of candied lemon peel4 ,boil to the hard ball stage1 add one teaspoonful of orange flavor and pour into pans4 ,when cold cut into squares4 ,peach caramels are made in the same manner1 only instead of the candied ginger a cupful of chopped almonds is added1 the orange or lemon peel is omitted and almond extract used4 ,,marzipan ,,fruit ,,candies ,delicious fruit candies can be made by using marzipan paste4 ,to make this paste take one cup of blanched almonds and run them through a food chopper2 then pound to a fine flour4 ,place in a bowl and add to this flour the same amount of powdered sugar4 ,use enough water1 rose water1 orange juice or grape juice to make stiff paste--about three ounces will be enough4 ,beat an egg up stiff and work it into the paste4 ,roll out the marzipan an inch thick and cut into rounds or squares4 ,place a bit of preserved fruit on each one and mold the paste up around it4 ,place in the oven until the candies are dry4 ,another way to make the paste is to boil the ingredients4 ,use about three ounces of rose water or other liquid to the amount of almonds and sugar given above4 ,stir over a slow fire until when touched with the finger the syrup will cling4 ,when cool knead into a paste4 ,,surprise ,,dates ,select some nice large dates and remove the stones4 ,fill some of the cavities with chopped raisins1 figs1 nuts and so forth1 and some with chopped candied cherries2 try to have the varieties of fillings as great as possible4 ,fondant with several different flavorings may also be used4 ,dip some of these stuffed dates in chocolate fondant1 some in different colored fondants and some in plain white4 ,every date eaten then will prove to be a surprise and delight4 ,,marshmallow ,,fruit ,,fudge ,tear out a piece from the center of each marshmallow1 being careful not to make a hole quite through it4 ,fill the cavities thus formed with any good preserved fruit4 ,make a chocolate fudge and pour it over the marshmallows1 which should have been placed on greased paper in a pan4 ,be sure that the fruit is entirely covered4 ,when cold cut out in cakes2 they can be dipped in chocolate or left as they are4 ,these are delicious and will prove an agreeable surprise to those who have never eaten them before4 ,,frosted ,,fruit ,,fudge ,make a good chocolate fudge1 beating it until creamy1 and pour it into a greased pan to about an inch in depth4 ,when this is almost hard cover with any thick preserved fruit desired4 ,then place in a kettle one cup of granulated sugar1 a fourth cupful of water and a pinch of cream of tartar4 ,when the mixture has boiled to the hard ball stage pour it over the stiffly beaten white of one egg1 add a teaspoonful of vanilla1 or the kind of flavoring that will combine best with the fruit used1 and beat up until light and foamy4 ,pour this over the fruit in the pan4 ,when cold cut into squares1 and you will have a delicious candy4 ,nut meats can be mixed in with the fruit4 ,almonds are also very good combined with peach preserves4 ,,cherry ,,foam ,place in a saucepan two cupfuls of granulated sugar1 half a cupful of water and a fourth teaspoonful of cream of tartar4 ,boil until it forms a hard ball4 ,just before taking the syrup from the fire stir in a cupful of preserved cherries--the clear1 transparent kinds are best4 ,pour the mixture over the stiffly beaten whites of two eggs and beat until light and foamy4 ,lay whole candied cherries two inches apart on waxed or greased paper and drop the foam by spoonfuls on these1 pressing candied cherries on top of each4 ,this candy is not only delicious but pretty to the eye as well4 ,,fig ,,favorites ,select the best quality of figs and steam until soft1 then make an incision in each lengthwise and stuff with chopped nut meats4 ,close and place on a buttered pan4 ,boil together two cupfuls of sugar1 one-half cupful of water1 and one-fourth teaspoonful of cream of tartar4 ,boil until it will make a hard ball when dropped into cold water1 flavor with a little vanilla1 and then pour over the stuffed figs4 ,when nearly cold mark off into squares1 then dip in melted chocolate4 ,,pineapple ,,marshmallows ,soak four ounces of gum arabic in one cupful of pineapple juice until dissolved2 then strain through cheese-cloth4 ,put into a saucepan with one-half pound of best powdered sugar and place saucepan in a pan of hot water on the stove4 ,stir the mixture until it becomes thick and white4 ,drop a little into cold water1 and if it becomes a firm ball1 remove from the fire and whip into it the stiffly beaten whites of three eggs4 ,flavor with a teaspoonful of vanilla4 ,dust a square pan with corn-starch and pour in the mixture until an inch thick4 ,let it stand in a cool place for twelve hours1 then cut it into inch squares and roll in a mixture of powdered sugar and corn-starch4 ,,fruit ,,chocolate ,,balls ,take one cupful each of dates1 seeded raisins and ,english walnut meats4 ,pass through a food chopper4 ,form into balls1 and dip into melted chocolate fondant4 ,,watermelon ,,dainty ,take two cupfuls of sugar1 one-fourth cupful of water1 one tablespoonful of white corn syrup1 and a pinch of cream of tartar and boil until it spins a thread or to #bcj degrees4 ,pour over the stiffly beaten whites of two eggs1 and beat up until light and foamy4 ,add one teaspoonful of vanilla1 one cupful of chopped preserved watermelon rind1 and one-half cupful of chopped nut meats4 ,color pink with a little red fruit or vegetable coloring4 ,pour into a buttered pan or mold to cool and cut into squares4 ,,date ,,delight ,take two cupfuls of light brown sugar1 one cupful of milk1 and one tablespoonful of butter4 ,boil to the soft ball stage4 ,add a teaspoonful of vanilla1 and one cupful of chopped dates4 ,beat up until creamy4 ,pour into buttered pan or mold1 and cut into squares when cold4 ,,stuffed ,,prunes ,remove the stones from the prunes4 ,crack the stones and chop up the pits4 ,add the chopped pits to chopped dates1 and fill the cavities of the prunes with the mixture4 ,dip the prunes in melted fondant4 ,another way to stuff the prunes is to stone some dates1 fit a cherry inside of each date1 then fit the date into the prune1 and dip in the fondant4 ,the prunes should be soaked in water for several hours before stuffing1 and should be drained and wiped dry4 ,prunes filled with fondant or fondant and nuts mixed are also delicious4 ,,fruit ,,roll ,cook two cupfuls of brown sugar1 one-half cupful of golden corn syrup and one-fourth cupful of water until it spins a thread4 ,remove from the fire and add the grated rind of one lemon and one orange1 and a teaspoonful of the juice of each1 one cupful of seeded raisins1 one cupful of ,english currants1 one-half cupful of cocoanut1 one-half cupful of dates1 and one-fourth cupful of figs2 these fruits should all be run through a food chopper4 ,stir all until it forms a mass4 ,roll out into a thin sheet1 and then roll up like a jelly roll1 and cut into thin slices4 ,,jelly ,,cake ,,candy ,melt some fondant and pour into a square or round mold4 ,candy boxes lined with waxed paper will do4 ,when cool place over this a thin layer of some thick jelly1 such as currant1 red raspberry1 or orange2 then pour over this another layer of fondant1 and when this has cooled spread with another thin layer of jelly and pour over the top some more fondant4 ,the layers of fondant may be colored differently if desired1 and flavored to suit the jelly used4 ,when cold turn out of mold1 and cut into thin slices4 ,,chapter ,,vii ,,sea ,,foam ,,and ,,cream ,,candies ,,sea ,,foam and cream candies are delicious1 and very easily made by the home candy-maker4 ,sea foam candies are those in which the white of egg is used1 while the cream candies are made much after the same manner as fondant is made1 except that cream is used instead of water4 ,,ginger ,,creams ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of cream1 one-fourth teaspoonful of cream of tartar or a few drops of acetic acid and one-half teaspoonful of glycerine4 ,boil until it forms a soft ball when dropped into cold water or to about #bdj degrees2 then pour the syrup on a large platter and when it has become slightly cool cover with candied ginger cut into thin strips--about one-half cupful will be enough4 ,work with a wooden spoon from the sides of the dish until it becomes creamy and smooth2 then gather up in the hands and knead thoroughly4 ,roll out into a sheet and cut into thin bars1 laying a strip of ginger on each bar and pressing it in with the finger4 ,,lemon ,,creams ,place in a saucepan one cupful of granulated sugar1 one-half cupful of cream1 the grated rind of one lemon4 ,boil to the soft ball stage2 color with a few drops of yellow coloring and when slightly cool beat up until creamy4 ,form into bonbons and decorate with candied lemon peel4 ,,peppermint ,,creams ,place in a saucepan two cupfuls of granulated sugar1 one-fourth cupful of white corn syrup1 one-fourth teaspoonful of cream of tartar1 and one-half cupful of cream4 ,boil to the soft ball stage4 ,let stand until nearly cool1 then flavor with six drops of oil of peppermint1 or one-half teaspoonful of extract1 and add a few drops of red coloring to make a light shade of pink4 ,beat up until creamy and form into mint shape4 ,wintergreen creams can be made by flavoring with wintergreen4 ,,maple ,,creams ,place in a saucepan two cupfuls of light maple sugar and one-half cupful of cream4 ,boil to the soft ball stage1 then stir in one cupful of finely chopped nut meats1 and one teaspoonful of vanilla4 ,beat until creamy1 and pour into a buttered pan4 ,cut into small squares4 ,these are good dipped in melted chocolate4 ,,walnut ,,creams ,take two cupfuls of light brown sugar1 one-half cupful of golden corn syrup1 and one-half cupful of cream4 ,boil to the soft ball stage1 add a cupful of finely chopped walnut meats1 and a teaspoonful of vanilla4 ,beat until the mixture becomes creamy1 then pour into buttered pan1 and when cold mark off into small squares4 ,,cocoanut ,,creams ,take two cupfuls of granulated sugar1 one-fourth cupful of white corn syrup1 one-half cupful of cream1 and one-fourth teaspoonful of cream of tartar4 ,boil to the soft ball stage1 then add one teaspoonful of vanilla1 and one-half cupful of shredded cocoanut4 ,stir until creamy1 and pour into buttered pan4 ,can be formed in bonbon shape or poured into buttered pan4 ,,honey ,,creams ,take two cupfuls of granulated sugar1 two tablespoonfuls of strained honey1 and one-half cupful of water4 ,boil to the hard ball stage1 then remove from fire and stir in one-half teaspoonful of almond extract1 and a half cupful of chopped almonds4 ,pour over the stiffly beaten whites of two eggs4 ,beat up until light and foamy1 and drop from a spoon on greased paper4 ,decorate the top with almonds4 ,,vanilla ,,sea ,,foam ,take two cupfuls of light brown sugar1 one-half cupful of water1 and one-fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage or to #bej degrees4 ,remove from the fire and flavor with one teaspoonful of vanilla1 then pour over the stiffly beaten whites of two eggs4 ,beat up until light and foamy1 and drop from a spoon on greased paper or a buttered plate4 ,these are fine dipped in melted chocolate4 ,,maple ,,foam ,take two cupfuls of maple sugar1 one cupful of brown sugar1 one-half cupful of water1 and a fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage1 then add a dozen marshmallows cut up into bits4 ,cover and let stand for five minutes1 then pour over the stiffly beaten whites of two eggs4 ,beat up until light and it begins to harden4 ,drop from a spoon on greased paper1 and place a half walnut meat on top of each piece of candy4 ,,candied ,,cherry ,,foam ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage1 and just before removing from the fire stir in a cupful of candied cherries cut into bits2 then stir the mixture over the stiffly beaten whites of two eggs1 add a few drops of red coloring1 just enough to make a delicate pink1 and beat up until light and it begins to harden4 ,drop from a spoon on waxed or greased paper1 and garnish each drop with a candied cherry4 ,this candy is not only pretty to the eye but delicious as well4 ,,nut ,,foam ,,chocolates ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil to the hard ball stage4 ,add a teaspoonful of vanilla and pour over the stiffly beaten whites of two eggs and beat until foamy4 ,drop from a spoon on a greased paper or buttered plates that have been spread with chopped nut meats4 ,press chopped nut meats over the top1 then set aside to cool4 ,when cool dip into melted chocolate or melted chocolate fondant4 ,these will be light and foamy in the inside and delicious to the taste4 ,,maple ,,delight ,take one cupful of maple sugar1 and one cupful of light brown sugar1 one-fourth cupful of golden corn syrup and one-fourth teaspoonful of cream of tartar4 ,boil for a few minutes then add one-half cupful of chopped raisins1 and one-half cupful of walnut or pecan nut meats4 ,boil to the hard ball stage1 flavor with vanilla1 and pour over the stiffly beaten whites of two eggs4 ,drop from spoon on waxed paper1 and place a ,sultana raisin on top of each drop4 ,,chapter ,,viii ,,bonbons ,,the foundation for nearly all bonbons is fondant4 ,hundreds of varieties of bonbons can be made by using different flavorings and different combinations of one kind with another4 ,bonbon making is fascinating work1 and after they are made the home candy-maker has the satisfaction of knowing that she has a pure delicious candy at much less expense than if she bought it4 ,,chocolate ,,creams ,many may be surprised to know that they can make several hundred different varieties of chocolate creams alone4 ,the simplest chocolate creams are made by dipping the plain fondant1 after it has been formed in bonbon shapes1 into melted chocolate4 ,these fondant centers may be flavored with vanilla1 peppermint1 wintergreen1 pineapple1 orange1 lemon1 banana1 almond1 pistachio1 cinnamon1 allspice and clove1 rose and other kinds of flavors found in the market4 ,certain kinds of flavors can also be combined1 which helps to add to the variety4 ,maple chocolate creams are made by dipping maple fondant into melted chocolate4 ,plain fondant1 chocolate fondant and maple fondant are all fine combined with nuts4 ,all sorts of candied fruits1 preserved fruits and dried fruits are delicious combined with fondant in making these creams4 ,candied peels and candied ginger are also much used4 ,,chocolate ,,creams ,,with ,,fruit ,,centers ,maraschino cherries1 drained and dipped first in melted fondant flavored with almond1 and then coated with chocolate1 are delicious4 ,bits of candied pineapple dipped into fondant flavored with pineapple1 lemon or orange and then coated with the chocolate1 are fine4 ,work some thick pear preserves into fondant1 add a little chopped candied ginger1 and when cool coat with chocolate4 ,or before coating them with chocolate dip in fondant flavored with lemon or vanilla4 ,peach preserves dried in the oven1 cooled and dipped in almond flavored fondant1 then coated with chocolate1 is another good combination4 ,whole strawberry preserves1 drained of all juice1 rolled in powdered sugar1 then coated with chocolate1 are delicious4 ,chopped candied cherries mixed into melted fondant either flavored with vanilla or almond1 formed into bonbon shape1 then coated with melted chocolate1 are fine4 ,some of these cherry centers may be left white and red1 or the fondant used can be colored rose and pink with a few drops of red fruit coloring4 ,candied lemon rind1 orange rind or citron can be cut up into small pieces1 worked into fondant1 and then coated with chocolate4 ,yellow fondant flavored with orange or lemon can be used with orange and lemon rind4 ,stiff marmalades and jellies can be cut into fancy shapes1 dipped into melted fondant of different flavors1 and when cool coated with chocolate4 ,dates and raisins chopped fine and worked into fondant make excellent centers4 ,mix some chopped dates with maple fondant for these centers4 ,chopped dates and chopped figs or raisins combined and worked into maple fondant are delicious4 ,california grapes dipped into melted fondant1 and then into melted chocolate make another variety of creams4 ,,chocolate ,,creams ,,with ,,nut ,,centers ,almonds1 walnuts1 pecans1 hazelnuts1 hickory-nuts1 peanuts and ,brazil nuts can all be used in making centers for chocolate cream candies4 ,the nuts should be first blanched4 ,put two cupfuls of fondant in a double boiler and melt1 add a teaspoonful of lemon juice1 stir over the fire until melted2 then take the nut meats1 one by one1 on a candy dipper or fork and dip into the fondant4 ,lay on oiled or paraffine paper until cold1 then dip into melted chocolate4 ,the fondant may be divided if preferred and flavored with different flavors1 and prepared with different colors4 ,cherry flavored fondant is excellent with almonds4 ,vanilla goes well with most nuts1 and many like peppermint flavor with nuts4 ,maple flavored fondant is always excellent with nuts4 ,take equal quantities of chopped walnuts1 hickory-nuts and almonds4 ,these should be chopped fine4 ,take an equal amount of fondant and melt in a double boiler1 and stir in the nut meats2 flavor with vanilla if the fondant has not already been flavored4 ,when the fondant mixture begins to harden mold into bonbon shape1 and place on paraffine paper or a sheet of clean tin4 ,when entirely cool coat with chocolate4 ,delicious bonbons can be made by grinding up pistachio nuts until fine1 and mixing with an equal quantity of pale green or white fondant flavored with pistachio or almond4 ,when cool enough shape in bonbons1 and coat with chocolate4 ,chop equal quantities of almond nut meats and candied cherries1 or preserved cherries4 ,mix with a little fondant1 roll into balls and coat with chocolate1 and you have a delicious cream4 ,take walnut meats and dip in melted fondant1 and when this has become firm dip in more fondant of a different flavor and color4 ,repeat this twice1 then when cold coat with chocolate4 ,any kind of nut meats may be used in the same way4 ,,how ,,to ,,coat ,,chocolate ,,creams ,most confectioners use a bittersweet chocolate with which they coat their chocolates2 this may be obtained at any good confectionery shop and will cost about fifty cents a pound1 but if this is not obtainable a bittersweet chocolate can be made by combining sweetened chocolate with ,baker's bitter chocolate4 ,use half and half of each1 and blend well together before dipping the chocolates in it4 ,any one who likes the bitter tang in the chocolates may use the bitter chocolate by itself4 ,a small amount of cocoa butter may be added to the melted chocolate2 this will make it go further and add to the glossy effect without being harmful4 ,melt your chocolate in a double boiler1 and always be very careful not to get any water into it or it will not harden1 but be messy and sticky4 ,stir while melting and it will do so more quickly1 and the less heat it takes to melt the chocolate the better4 ,after the chocolate is melted it can be placed in bowls or cups for dipping4 ,there are two or three ways of coating chocolate creams4 ,most confectioners put the chocolate on with their fingers1 but if one does not care to do this they can be dipped with a candy dipper or fork into the melted chocolate4 ,they may also be coated with a thin bladed knife or spatula4 ,if you are going to put the chocolate on with the hands it should be allowed to get nearly cool1 and then knead well4 ,only use a small portion at once or it will get too hard1 then you must work quickly in a warm room4 ,use your right hand for coating1 and throw the centers into the chocolate with your left4 ,work the chocolate up around the centers quickly1 and then drop on a waxed paper or on clean1 smooth tin4 ,string up a little of the chocolate on top and twirl with the fingers to give that twist that is found on most bought creams4 ,for many dipping is much easier4 ,drop the centers into the melted chocolate1 turn over1 lift out with wire dipper or fork1 with a knife scrape off any surplus chocolate and place on waxed paper or on tin4 ,set in a cool place immediately to harden4 ,if a knife is used for coating1 place a little of the chocolate on oiled or waxed paper1 and place the centers on top of it2 this forms the bottoms4 ,then with a knife spread chocolate over the sides1 dipping the knife into the chocolate until the centers are entirely coated4 ,if the chocolate hardens before all the creams are dipped it can be melted again4 ,,bonbons ,,made ,,with ,,cocoanut ,cocoanut cubes are made by taking two cupfuls of fondant and melting it in a double boiler1 stir in one cupful of grated cocoanut and mix in well4 ,pour this into a square box lined with paraffine paper2 it should be about an inch thick4 ,when cold cut into squares4 ,this cocoanut mixture may be variously tinted and given unusual and elusive flavors1 and thus one may have a variety4 ,another way to make cocoanut cubes is to melt some fondant and pour half of it in a square or oblong box lined with paraffine paper4 ,then cover this over with cocoanut a half inch1 then pour over the remainder of the fondant4 ,this is especially good if the fondant is colored rose or pink4 ,when cold cut into cubes4 ,a combination of chocolate fondant and cocoanut is excellent4 ,melt a cupful of chocolate fondant and pour into a square or oblong box lined with paraffine paper4 ,melt a cup of pink or white fondant in a double boiler and stir in one-half cupful of cocoanut4 ,pour over the chocolate fondant4 ,snowballs can be made by taking one cupful of fondant and melting it1 then stir in one-half cupful of grated cocoanut4 ,form into balls1 roll in beaten egg white and then roll in grated cocoanut until thickly covered4 ,place on paraffine paper until they harden4 ,cocoanut drops are made by mixing with two cupfuls of melted fondant one-half cupful of grated cocoanut and one-fourth cupful of finely chopped candied cherries4 ,add a teaspoonful of juice of maraschino cherries4 ,drop from a spoon on paraffine paper1 and press a candied cherry in the center of each bonbon4 ,,nut ,,bonbons ,divide some fondant into four parts4 ,color one part pink1 one part yellow1 add to the third violet1 and to a fourth green pistachio coloring4 ,flavor each portion with a different flavoring extract4 ,take some halved walnut meats and blanch4 ,form the fondant into round balls the size of hickory-nuts2 put a half walnut on each side of the fondant ball and press them together so that the fondant is between the two halves of the walnuts4 ,by using some chocolate fondant1 some maple fondant and some white fondant you can have these bonbons in seven colors4 ,chop up a half cupful each of almonds1 pecans and walnuts and mix with enough fondant to make it of the right consistency to mold into bonbon shape with the hands4 ,dip in melted maple fondant1 or chocolate fondant4 ,chop up some almonds fine and mix with some fondant1 using about a half cupful of nut meats to each cupful of fondant1 flavor with almond1 and pour into a square or oblong box lined with paraffine paper4 ,melt some white fondant and mix with it a half cupful of chopped candied cherries1 pour over the nut fondant1 and when this has cooled pour over another layer of nut fondant4 ,cut into cubes and press an almond in some of the cubes and candied cherries in others4 ,,fruit ,,bonbons ,remove the stones from nice large dates1 fill the cavities with fondant of different flavors and colors4 ,if preferred these may be dipped in fondant1 or left as they are4 ,prunes may be stuffed with fondant or a fondant and nut mixture1 and then dipped in fondant of different colors4 ,chop up some figs until fine1 work into this an equal quantity of nut meats4 ,roll up into balls2 if not moist enough add a little cream4 ,dip into melted fondant4 ,raisins are also good prepared in this manner4 ,dip into maple fondant4 ,melt some fondant in a double boiler1 and stir into it candied orange peel cut into tiny strips4 ,pour in a lined box or greased square or oblong pan4 ,when partly cool mark off into squares and decorate the top of each square with a tiny star cut out of the candied orange peel4 ,the fondant should be flavored with orange4 ,candied lemon peel can be used in the same way1 and in this case the fondant should be flavored with lemon4 ,when cool cut into squares4 ,candied cherries can be cut up into bits and stirred into pale pink fondant flavored with rose4 ,press little hearts cut out of candied cherries in the center of each square4 ,to make a delicious fruit loaf melt one-half cupful of fondant1 add a half teaspoonful extract of almond or vanilla1 and stir in two tablespoonfuls of candied cherries cut in quarters1 and a tablespoonful of chopped angelica4 ,when mixed pour into a lined candy box in an even layer4 ,melt one-half cupful of chocolate fondant and stir into it one-fourth cupful of chopped dates and flavor with vanilla4 ,pour over the other layer in the box4 ,melt one-half cupful of maple fondant and stir into it one-fourth cupful of chopped nut meats1 and pour over the other layers4 ,cover with paraffine paper and set where it will cool quickly4 ,when firm1 break down the sides of the box and cut into slices or cubes4 ,any kind of fruit may be used in the different layers4 ,sections of oranges or tangerines may be dipped in fondant1 but one must be careful that they are not broken in any way to let the juice escape as this will probably soften the fondant and make it messy4 ,any preserved fruit1 dried in the oven1 cooled and then dipped in different colored fondant makes delicious bonbons4 ,preserved strawberries can be dipped in fondant colored pink and flavored with strawberry extract4 ,preserved cherries can also be dipped in pink or white fondant flavored with almond or cherry4 ,pears and yellow peaches are good dipped in yellow fondant flavored with lemon or orange4 ,quince preserves are also good dipped4 ,,assorted ,,bonbons ,the plain white fondant flavored with vanilla is good dipped in the pink1 yellow1 green or violet fondant1 or in maple fondant2 form the white fondant in pretty bonbon shapes before dipping4 ,pretty marbles can be made by taking a small piece of two or more colored fondants in the hand and rolling them around until they become smooth and round and beautifully streaked with the different colors4 ,place on paraffine paper and turn often to prevent their flattening on one side1 until firmly set4 ,roll out some of the different colored fondant in sheets1 place one upon the other1 roll gently with the rolling pin until the colors are blended together1 then cut into bars or squares4 ,form fondant into tiny cones1 tucking into each cone a bit of preserved ginger1 well dried before using4 ,dip in different colored fondant4 ,some can be dipped in melted chocolate also4 ,work into a half cupful of fondant one teaspoonful of ground cinnamon1 flavor with a drop or two of oil of cinnamon1 and form into balls4 ,dip these in chocolate fondant4 ,other spice bonbons can be made by using a few drops of the oil of allspice1 cloves or nutmeg in flavoring the fondant4 ,peppermint and wintergreen wafers can be made by taking some white fondant and coloring it a pale green and flavoring it with peppermint extract4 ,drop from a spoon on paper the size of a quarter4 ,wintergreen wafers can be made by coloring the fondant pink and flavoring with wintergreen extract4 ,take some fondant and flavor with orange and color a deep yellow2 roll out in a long strip about two inches wide4 ,flavor some more fondant with banana extract and color a light yellow4 ,form this into a long round stick shape and place in the center of strip4 ,bring the two edges of the outside fondant together1 and press together4 ,cut off neatly with a knife in half-inch pieces when cool4 ,,how ,,to ,,dip ,,with ,,fondant ,just a word in regard to the dipping1 and preparing the fondant for dipping4 ,place the fondant in a double boiler or in a bowl and place the bowl in a saucepan of hot water4 ,the fondant should be melted to about the consistency of thick cream4 ,be careful that it does not get too hot or it will become a syrup again4 ,stir occasionally while melting and this will help it to melt not only evenly1 but more quickly4 ,if the fondant is very dry a few drops of water may be added1 but be very careful not to get too much water in or the bonbons will not harden up well4 ,when ready to dip remove the fondant from the fire1 but let the bowl remain in the hot water4 ,take up the centers to be dipped on a candy dipper or fork and drop into the bowl1 then lift them out1 scrape off any surplus fondant with a knife1 and drop on oiled or waxed paper or smooth tin slightly oiled4 ,these will harden very quickly4 ,one can make a twist on the top of them like the chocolates1 but this must be done just as soon as dipped4 ,the fondant can be flavored and colored in any way desired while it is melting4 ,,oriental ,,bonbons ,these cream chocolates are more difficult to make than the common chocolate creams1 but one is well repaid for the trouble for they are simply delicious4 ,to make them take two cupfuls of granulated sugar1 one-half cupful of water1 one-half teaspoonful of glycerine and one-fourth teaspoonful of cream of tartar or three drops acetic acid4 ,stir until the sugar is dissolved1 then wipe down the sides of the kettle to remove all sugar crystals4 ,boil to exactly #bch degrees1 then pour out on a platter or marble slab and flavor with one-half teaspoonful of vanilla4 ,allow it to stand undisturbed until all heat has left it1 then place over it the white of one egg beaten until very stiff1 then cream the batch as you do in making fondant1 but work it very slowly1 as this gives it more chance to become firm4 ,if it is too soft to work up in shape of bonbons1 just let stand a little while1 and then shape4 ,in molding remember the less they are handled the easier they will be to coat1 as handling has a tendency to soften them4 ,coat immediately after being molded1 and this must be done as quickly as possible4 ,place on paraffine paper and let stand a day or so1 and then the centers will be like whipped cream1 as the white of egg will mellow the cream4 ,,chapter ,,ix ,,pop-,,corn ,,sweets ,,excellent1 inexpensive and nourishing sweets may be made with popped pop-corn4 ,for making these sweets the pop-corn kernels should be large1 crisp and with no hard centers4 ,the best way to pop corn to obtain these results is first to use good pop-corn1 then put enough corn in the popper just to cover the bottom of popper4 ,pour some cold water over it and hold the popper some distance from the heat at first4 ,continue this for three or four minutes1 then place more directly over the heat4 ,the fire over which corn is popped should be hot1 even and steady4 ,shake the popper quickly and steadily until nearly all the grains have popped4 ,when commencing to pop almost every grain should pop open at once4 ,the cold water poured over the corn causes a steam to generate2 this makes the corn swell and burst open from the very center in large1 crisp1 fine flavored kernels4 ,if not ready to make the candy as soon as the corn is popped store in paraffine bags or glass jars and close up tightly1 since popped corn soon gets tough if exposed to dampness4 ,,molasses ,,pop-,,corn ,,balls ,take one cupful of light brown sugar and one cupful of ,new ,orleans molasses1 half a cupful of water and boil to the hard ball stage1 then add two tablespoonfuls of butter4 ,boil to the crack stage1 then add a half teaspoonful of soda and pour over some freshly popped corn in a bowl4 ,stir until the syrup is evenly distributed over the corn1 but be careful not to break the grains in doing so4 ,dip the hands in water1 take a portion of the pop-corn up into the hands and press into nice even round balls4 ,,chocolate ,,pop-,,corn ,,balls ,pop some corn and pick out only the large crisp1 tender grains4 ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil until it spins a thread or forms a hard ball when dropped in cold water2 then flavor with a teaspoonful of vanilla4 ,pour part of this sugar syrup over the pop-corn1 stirring until the syrup is evenly distributed through the pop-corn2 while doing this let the remainder stand on the back of the stove4 ,form into tiny pop-corn balls with the fingers1 boil the remaining syrup to the crack stage1 then dip each ball into this1 and place on paraffine paper until cool4 ,when cool dip into melted sweet chocolate4 ,,snow ,,pop-,,corn ,,balls ,take two cupfuls of granulated sugar1 one-half cupful of white corn syrup1 one-half cupful of water and a pinch of cream of tartar4 ,boil to the soft ball stage1 then flavor with a few drops of peppermint extract or a half teaspoonful of vanilla and pour over the stiffly beaten whites of two eggs4 ,beat up until light and it begins to harden1 then stir in two cupfuls of crisp pop-corn grains4 ,dip the hands into corn-starch and mold while still warm into small balls4 ,roll each ball in cocoanut1 and then wrap in paraffine paper to keep their shape until cold4 ,unwrap and heap on plate4 ,,ice ,,pop-,,corn ,,balls ,take two cupfuls of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil to the crack stage and pour over pop-corn in a bowl1 stirring until the syrup is well mixed with the corn4 ,form into small balls with the hands4 ,while still warm roll the balls in pulverized or finely chopped rock candy to simulate ice4 ,,pop-,,corn ,,dainty ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of water and one-fourth teaspoonful of cream of tartar4 ,boil to firm ball4 ,just before removing from the fire stir into the syrup a pint of pop-corn that has been run through the food chopper4 ,pour over the stiffly beaten whites of two eggs1 flavor with a teaspoonful of vanilla and beat up until light and foamy2 then pour into greased pans1 and cut into squares1 or drop from a spoon on paraffine paper1 and press a whole pop-corn grain into the top of each4 ,these are also nice if crystallized pop-corn in different colors is used for decoration4 ,,crystallized ,,pop-,,corn ,take two cupfuls of granulated sugar1 two tablespoonfuls of white corn syrup and one-half cupful of cream and boil to the soft ball stage4 ,divide into four portions1 pouring each portion on a buttered plate1 and flavoring differently with strawberry1 orange1 maple and melted chocolate respectively4 ,beat the portion on each plate until creamy1 coloring the portion that is flavored with strawberry pink1 the orange flavored with yellow4 ,one portion may be left white if liked1 or the amount of syrup may be doubled and divided into more portions4 ,place each kind of the mixture in cups or bowls4 ,select very large1 crisp kernels of corn and dip one by one into the different mixtures until all is used4 ,dry them on greased or waxed paper4 ,one may use a hat pin to dip with4 ,these grains may be used to decorate other sweets or may be served in little baskets or odd receptacles4 ,,pop-,,corn ,,bars ,take two cups of sugar1 one-half cupful of water and boil to the hard ball stage4 ,add vanilla flavoring or any desired flavoring4 ,crush some fresh pop-corn with a rolling pin1 and stir into the syrup4 ,when the corn has been perfectly mixed with the syrup press into a square or oblong buttered pan to the depth of about an inch1 patting it smooth on top4 ,when cool cut into bars with a very sharp knife4 ,,maple ,,pop-,,corn ,,bars ,cook two cupfuls of maple sugar and one cupful of cream to the hard ball stage4 ,beat up until it begins to turn creamy1 then stir in a pint of large1 crisp kernels4 ,see that the syrup is well mixed through the corn4 ,turn into a square or oblong pan that has been well buttered and press until flat on top1 but not hard enough to crush the kernels4 ,if liked it can be shaped into bars with the hands1 and there will not be so much danger of crushing the kernels4 ,if shaped in a pan cut into bars with a sharp knife4 ,,pop-,,corn ,,macaroons ,run some freshly popped corn through the food chopper1 or else chop up with a knife until fine4 ,to a cupful of these add an equal quantity of blanched almonds that have been pounded to a paste4 ,put these together in a bowl4 ,beat up whites of three eggs until stiff1 then add about one-half a cupful of sugar and beat up for about five minutes4 ,mix the pop-corn and paste into this slowly until thoroughly blended4 ,drop from a spoon on oiled or buttered paper in a pan and sprinkle with powdered sugar4 ,bake in a moderate oven for about twenty minutes4 ,the centers of these can be decorated with crystallized pop-corn4 ,,cherokee ,,crisp ,take two cupfuls of light brown sugar1 one-fourth cupful of ,new ,orleans molasses1 and one-half cupful of water4 ,melt over the fire until all the sugar is dissolved1 add two tablespoonfuls of butter4 ,sprinkle some salt over a quart of freshly popped corn in a bowl4 ,flavor the syrup with a teaspoonful of vanilla after it has reached the hard crack stage and pour over the corn4 ,turn out on a large platter or marble slab and work until a very thin sheet4 ,when cold break into pieces4 ,,pop-,,corn ,,almond ,,nougat ,take two cupfuls of white sugar1 one-fourth cupful of water and one-fourth cupful of corn syrup4 ,melt over the fire until the sugar is dissolved1 then stir in one cupful of chopped pop-corn and one-half cupful of chopped almonds4 ,boil to the hard crack stage1 flavor with a little almond extract1 and pour over buttered pans in thin sheets4 ,when cold break into pieces or cut into squares with a sharp knife4 ,,pop-,,corn ,,brittle ,take a cupful of granulated sugar1 one cupful of brown sugar1 one-half cupful of golden corn syrup and one-fourth cupful of water4 ,melt to a syrup1 then boil to the hard ball stage1 add one-fourth cupful of butter and boil until it begins to turn color or to the hard crack stage4 ,place in a bowl two quarts of freshly popped corn and one cupful chopped peanuts4 ,pour the syrup over the corn and stir until all the kernels and nuts are covered with it4 ,if not to be so thick with pop-corn and nuts use only a quart of pop-corn4 ,,pop-,,corn ,,fudge ,take two cupfuls of white sugar1 one cupful of milk1 two tablespoonfuls of butter and a pinch of salt4 ,boil to the soft ball stage4 ,flavor with a half teaspoonful of almond extract1 then stir in one cupful of chopped pop-corn and one-half cupful of chopped peanuts or any nuts desired4 ,stir until creamy and pour out on buttered pans1 and when cool cut into squares4 ,,chapter ,x ,,macaroons ,,and ,,miscellaneous ,,sweets ,,under this head you will find recipes for making macaroons1 which are closely allied to candies2 and a number of sweets not classified4 ,,almond ,,macaroons ,to the beaten whites of six eggs add eight ounces of blanched and powdered almonds4 ,with the yolks of the eggs beat one pound of powdered sugar2 add the grated rinds of two lemons1 a little sliced citron and one-fourth pound of flour1 and mix well together4 ,beat lightly into this the almond whip4 ,drop from a spoon on greased paper1 and bake in a moderate oven until done4 ,,cream ,,macaroons ,beat the whites and the yolks of six eggs separately4 ,add to the yolks three pounds of powdered sugar and the same amount of flour4 ,add the whites of the eggs and enough flavored whipped cream to mix well2 pour into molds1 and bake a delicate brown4 ,,jasmine ,,macaroons ,into the whites of six eggs beaten until stiff mix one cupful of powdered sugar2 then beat into this some jasmine flowers4 ,make into small cakes1 sprinkle with sugar1 and bake in a moderate oven4 ,,queen ,,macaroons ,mix the beaten whites of six eggs with the yolks of four2 add one cupful of sugar and flour and a small quantity of coriander seed4 ,drop from a spoon on waxed paper and bake in a moderate oven4 ,,chocolate ,,macaroons ,take one-fourth pound of grated chocolate1 three ounces of blanched and pounded almonds1 and a half cupful of granulated or powdered sugar4 ,mix well together1 then make into a soft paste with the stiffly beaten whites of eggs4 ,drop by teaspoonfuls on greased paper4 ,bake about one-half hour in a moderate oven4 ,,cocoanut ,,macaroons ,take one cup of sugar1 two cupfuls of grated cocoanut1 and two tablespoonfuls of flour4 ,blend well together2 then make into a paste with the stiffly beaten whites of three eggs4 ,,hickory-,,nut ,,macaroons ,beat up the whites of three eggs until stiff1 add slowly one cup of sifted granulated sugar1 or powdered sugar and one cupful of hickory-nut meats chopped fine1 and rolled4 ,bake slowly in a moderate oven until a light brown4 ,if desired these can be flavored with a little vanilla1 about a half teaspoonful4 ,all macaroons should be dropped by spoonfuls on greased paper4 ,,peanut ,,macaroons ,pass one cupful of peanuts through a food chopper1 using the fine cutter4 ,place in a bowl and add one cupful of powdered sugar1 one tablespoonful of flour and blend together into a paste with the whites of two or three eggs beaten until stiff4 ,drop from a spoon on greased paper and bake in the oven for about thirty minutes or until a light brown in color4 ,a halved peanut can be placed in the center of each macaroon before baking if desired4 ,,cherry ,,macaroons ,take a cupful of almonds1 chop and rub into a paste1 add a cupful of sugar1 then add gradually the whites of three eggs4 ,chop a few candied cherries fine and stir in4 ,drop from a spoon on buttered paper1 place a candied cherry in the center of each macaroon1 and bake in a moderate oven4 ,,coffee ,,macaroons ,blanch a half pound of almonds and pound to a paste4 ,mix into this two tablespoonfuls of very strong coffee in liquid form4 ,use enough coffee to form into a paste2 then add the stiffly beaten whites of four eggs and two cupfuls of white sugar4 ,shape into macaroons1 and place on greased or paraffine paper on a pan4 ,bake for about ten minutes in a hot oven4 ,decorate the centers with a candied cherry or any candied fruit4 ,,chocolate ,,macaroons ,grate four ounces of chocolate very fine and mix with it a tablespoonful of flour1 a teaspoonful of cinnamon1 one cupful of powdered sugar1 and a pinch of cream of tartar4 ,stir this gradually into the stiffly beaten whites of six eggs1 and add a teaspoonful of vanilla4 ,line pans with oiled or waxed paper and drop by spoonfuls on this1 and bake in a slow oven for about twenty or thirty minutes4 ,the centers of these can be decorated with halves of walnut1 pecan or hickory-nut meats4 ,,pistachio ,,macaroons ,pound a half pound of pistachio nuts to a paste1 add to this an equal amount of almond paste1 and two cupfuls of sugar4 ,work into this slowly the stiffly beaten whites of six eggs1 or enough to make the paste of the right consistency for macaroons4 ,bake in a moderate oven4 ,these make pretty pale green macaroons4 ,,cinnamon ,,macaroons ,run through a chopper one cupful of almonds1 then rub into a paste1 mix with an equal quantity of sugar1 a tablespoonful of ground cinnamon1 one-fourth cupful of finely grated chocolate1 then work in carefully the whites of four eggs4 ,drop on greased paper1 and bake in a moderate oven4 ,,marshmallows ,soak two ounces of gelatine in one-half cupful of water for an hour4 ,boil two cupfuls of sugar1 one-half cup of water1 and one-fourth teaspoonful of cream of tartar until it spins a thread4 ,pour the gelatine on a platter and over this pour the syrup4 ,beat up for twenty or thirty minutes4 ,flavor with a teaspoonful of vanilla1 if desired1 adding it just before the beating up4 ,pour into well greased cake tin2 let stand till solid4 ,turn out on powdered sugar1 cut in squares1 and roll in powdered sugar1 and keep in a closed jar or box4 ,,cocoanut ,,marshmallows ,take two cupfuls of sugar1 add a half cupful of water and heat until the sugar is dissolved1 then stir in one-half box of gelatine that has been soaked for a few hours in a little water4 ,let stand until partially cool1 then add a pinch of salt1 a teaspoonful of vanilla1 a cupful and a half of shredded cocoanut1 and the stiffly beaten whites of three eggs4 ,stir well1 then pour into deep pans well dusted with corn-starch and powdered sugar4 ,the mixture should be at least a half inch thick4 ,turn out on powdered sugar and corn-starch1 cut into cubes1 and roll in the powdered and corn-starch mixture until each marshmallow is well coated1 then roll in cocoanut4 ,,orange ,,marshmallows ,soak two ounces of gelatine in one cupful of orange juice until dissolved1 then strain through cheese-cloth1 put into saucepan in a pan of hot water on the stove and add one cup of sugar4 ,stir the mixture until it is thick and white4 ,heat until a little stirred on a cold plate will form a creamy ball1 remove from the fire and whip into the mixture the stiffly beaten whites of three eggs4 ,flavor with orange extract1 using about a teaspoonful4 ,whip with silver fork until it begins to thicken4 ,pour into pan well dusted with corn-starch and powdered sugar2 when cool cut in squares and roll in powdered sugar4 ,,buttercups ,take two cupfuls of granulated sugar1 one-half cupful of water and one-half teaspoonful of cream of tartar and boil to the crack stage4 ,remove from the fire1 flavor with one teaspoonful of lemon extract and color yellow with a few drops of yellow fruit or vegetable coloring4 ,when cool enough to handle1 pull the yellow candy in a long sheet about two inches wide4 ,in the center of this lay a roll of white or chocolate fondant as long as the strip of candy4 ,wrap the yellow candy around this fondant1 and pull out gently in the hand until you cannot tell where it has been joined4 ,when about cool cut with scissors into lengths of an inch or less4 ,,hodge-,,podge ,,candy ,place in a bowl one cupful of chopped roasted peanuts1 one cupful of chopped pecan meats1 one cupful of grated cocoanut1 one-half cupful of finely chopped citron1 one-fourth cupful each of candied orange and lemon peel1 two teaspoonfuls of vanilla and two tablespoonfuls of lemon juice4 ,take two cupfuls of brown sugar1 one cupful of granulated sugar1 one cupful of molasses1 and one-half teaspoonful of salt4 ,boil to the soft ball stage1 then add two squares of chocolate and a tablespoonful of butter4 ,boil to the hard ball stage1 add one teaspoonful of vanilla1 then pour over the nut and fruit mixture in the bowl4 ,stir until it begins to get creamy and thick1 then put into the pans quickly1 spreading it even with a spoon4 ,mark off into squares1 and when cool cut4 ,this can be varied by adding different kinds of fruits and nuts4 ,,candied ,,sweet ,,potato ,,balls ,take some good sweet potatoes1 peel them1 and then scoop out little balls with a vegetable scoop4 ,boil these balls in slightly salted water until tender enough to pierce with a splint4 ,remove from the fire and drain off the water4 ,take two cupfuls of sugar and one-half cupful of water and cook to a thick syrup1 add a teaspoonful of vanilla and part of the potato balls1 dropping them in carefully to prevent breaking4 ,let them simmer until they are coated with a thick coating and are transparent or clear4 ,remove one at a time with a skimmer or fork1 and drop on paraffine paper4 ,these should harden up on the outside1 and make a delicious confection4 ,,persian ,,confection ,take two cupfuls of granulated sugar and dissolve in one-half cupful of pineapple juice4 ,place over the fire in a double boiler1 and when it boils add an ounce of best gelatine that has been soaked in a little water4 ,cook for twenty minutes1 then stir in one cupful of finely chopped dates and one-half cupful of finely chopped almonds4 ,stir well1 then pour into a pan dusted with corn-starch and powdered sugar4 ,let stand for twelve hours1 and then cut into squares and roll in powdered sugar4 ,,turkish ,,confection ,take two cupfuls of granulated sugar and one-half cupful of water1 place in a double boiler and bring to a boil1 then add one ounce of best gelatine 7pink or red gelatine can be used7 that has been dissolved in a half cupful of cold water4 ,bring to the boiling point and let it simmer for twenty minutes4 ,remove from the fire and add one cupful of orange juice1 two tablespoonfuls of lemon juice1 the grated rind of one orange1 and the grated rind of one-half lemon4 ,dust a pan with corn-starch and powdered sugar1 pour in the mixture and let stand for about twelve hours or until perfectly cool and firm4 ,cut into cubes and dust with powdered sugar4 ,,arabian ,,confection ,take two cupfuls of granulated sugar1 one-fourth teaspoonful of cream of tartar and one-half cupful of water4 ,boil to the soft ball stage1 then add two ounces of best gelatine which has been soaked in three-fourths cupful of water for about two hours or until dissolved1 juice of one lemon and one cupful of finely chopped figs1 or figs and dates mixed4 ,stir until the mixture thickens1 then pour into pan dusted with corn-starch and powdered sugar to an inch or half inch in depth4 ,let stand until perfectly cool and firm1 then cut into cubes and dust with powdered sugar4 ,,honeycomb ,,candy ,place in a saucepan two cupfuls of granulated sugar1 one-half cupful of water1 one tablespoonful of butter and two teaspoonfuls of cream of tartar4 ,boil to the hard ball stage4 ,just before removing from the fire add one teaspoonful of vanilla or any flavoring desired1 and a little coloring if you wish a colored candy4 ,pour on a buttered plate or pan1 and when cool enough to handle pull quickly with ends of fingers4 ,stretch out on board to harden4 ,cut into strips4 ,if rightly made this candy will look like honeycomb1 being porous and brittle when cold4 ,,turkish ,,delight ,soak the contents of a box of granulated gelatine in two-thirds cupful of orange juice for fifteen minutes4 ,take off the fire1 add the juice of a lemon1 one-half cupful of preserved pears1 one-half cupful of candied ginger and candied lemon peel combined4 ,pour into a pan dusted with a mixture of corn-starch and powdered sugar4 ,let stand until cool1 then cut in cubes4 ,,apple ,,sweetmeats ,grate two large white raw apples into the unbeaten whites of two eggs1 beat up until thick and stiff1 then gradually add one cupful of sugar4 ,dissolve two tablespoonfuls of gelatine in a half pint of good cream1 sweeten to taste1 and when cool beat up until light and firm and snow white4 ,fold the apple mixture into the whipped cream and pour into molds4 ,roll in powder after the bonbons have been turned out of the molds4 ,,chocolate ,,arabics ,melt in a double boiler a cake of unsweetened chocolate4 ,melt in a bowl some fondant flavored with any preferred flavoring4 ,buy some gum-drops and dip these in the fondant and place on paraffine paper to harden2 then dip in the melted chocolate4 ,a little vanilla can be added to the melted chocolate4 ,by dipping gum-drops in this manner their character is entirely changed1 and much improved4 ,,oriental ,,bonbons ,soak a half pound of gum arabic in two cupfuls of water until soft4 ,stir into it two cupfuls of confectioner's sugar and cook over the fire in a double boiler until an opaque thick mass4 ,when it forms a firm ball remove from fire and stir in the stiffly beaten whites of two eggs1 one-half cupful of orange jelly and one-half cupful of grated cocoanut4 ,make depressions in a pan of corn-starch and pour a little of the mixture into each depression4 ,when cool remove and dust with powdered sugar4 ,,candy ,,potatoes ,take two cupfuls of granulated sugar1 one-half cupful of water1 and one-fourth teaspoonful of cream of tartar4 ,boil to the soft ball stage4 ,work into this one-half cupful of nut meats that have been pounded to a paste and one-half cupful of grated cocoanut4 ,pour on a platter or marble slab and work with a spoon until it is cool enough to work with the hands1 and then knead until it is like dough4 ,sprinkle some ground cinnamon on a sheet of waxed paper4 ,take pieces of this dough and form into potato shape4 ,roll in the cinnamon4 ,lay on paper until firm4 ,,divinity ,,hash ,take two cupfuls of granulated sugar1 one-half cupful of maple sugar1 one-half cupful of golden corn syrup1 and a cupful of water1 add a pinch of cream of tartar4 ,boil to the soft ball stage4 ,add one teaspoonful of vanilla1 and pour over the stiffly beaten whites of two eggs4 ,have ready one pound of chopped fruit1 nuts and grated cocoanut and stir in just before it is ready to pour into buttered pans4 ,after pouring the syrup over the whites of eggs beat up until light and foamy4 ,any kind of fruit1 such as dates1 citron1 figs1 raisins1 candied cherries and orange and lemon peel can be used1 and also any kinds of nuts4 ,this is a hash1 but a delicious one4 ,,chapter ,,xi ,,cake ,,confectionery ,,and ,,little ,,sweets ,,delicious bonbons may be made with cake and fondant1 and then there are many little sweets that are so closely allied to candies that they may well be included in a book on candy-making4 ,to make these confections one needs to have fancy little cake cutters of all kinds1 such as heart1 star1 round1 diamond1 leaf1 bird and animal shapes4 ,if these are not readily obtained a tinsmith will make them for you if you tell him just what you desire4 ,you will also need a pastry bag with a finely pointed tube1 and tiny gem pans4 ,,bonbon ,,cakes ,the cakes that are best for making bonbons are the sponge cake1 pound cake and angel food cake3 these should be at least twenty-four hours old1 and then can be cut up into any shape desired without breaking or crumbling4 ,scoop out little balls1 using a vegetable scoop1 from any of these cakes and dip in melted fondant flavored with different flavors and colored in different colors4 ,if you are planning a luncheon or entertainment it is nice to have these little cake bonbons to help carry out the color scheme4 ,angel food cake cut in fancy shapes and dipped into pink or rose fondant flavored with rose extract is good4 ,sponge cake is nice dipped into yellow fondant flavored with orange or lemon1 or into chocolate fondant4 ,these little cake bonbons can be made with delicious fillings4 ,cut a sheet of angel food cake1 which should be about an inch thick1 into tiny hearts4 ,with a small round cutter remove the center of each1 leaving the bottom one-fourth inch thick4 ,fill this little hollow with candied pineapple or any candied fruit mixed with a little fondant1 or with chopped nuts worked into a little fondant4 ,then dip in red or pink fondant2 these are nice for ,st4 ,valentine's day or for bridal occasions4 ,take some sponge cake and cut into slices about an inch thick1 cut out with a small star-shaped cutter4 ,cut out half-way through with a smaller star cutter4 ,fill these hollows in with a chocolate custard4 ,spread a little white of egg on edges of stars1 and place two stars together1 then dip in yellow fondant1 or chocolate fondant4 ,dip these little cakes in the fondant with a fork just as you would other bonbons and drop on paraffine paper to harden4 ,little rose confections can be made by dipping small round cakes in rose colored fondant1 and laying on top of each a few candied rose petals1 arranged to look like a rose4 ,violet confections can be made by cutting small round cakes out of angel food cake1 dipping them in violet fondant and decorating the top with candied violets4 ,cut tiny stars out of a thin sheet of angel food cake or pound cake1 dip in white fondant1 and cover the tops over with the tiny silver or gold coated confectionery that one can obtain at the confectionery shops1 and you will have silver and gold stars1 which will be nice for ,christmas4 ,cut some sponge cake or pound cake into little squares1 dip into melted maple fondant1 and decorate the top with halved walnuts1 pecans or almonds4 ,cut some sponge or pound cake into slices an inch thick1 then cut into cubes1 make a little slit in one side1 slip in a bit of preserved ginger1 candied citron or orange rind4 ,dip in yellow fondant flavored with lemon or orange4 ,cut out some sponge cake to resemble sections of orange4 ,dip in orange fondant flavored with orange4 ,little heart shaped cakes dipped in pink or white fondant and then decorated in the center with little hearts cut out of candied cherries are nice4 ,squares or rounds of angel food cake dipped in fondant1 and pressed with some sort of die1 say a wish-bone1 horseshoe1 swastika or flower1 then the impression made filled in with a different colored fondant carefully piped in with the pastry bag1 are unique4 ,cut out some of the cake with a leaf-shaped cutter4 ,dip into a leaf-green fondant flavored with pistachio1 and you will have pretty cakes4 ,the leaf can be veined with chocolate put on with the pastry bag and pipe4 ,cut out some sponge cake in shape of dominoes1 dip in white fondant1 and then mark the dots as in dominoes with melted chocolate4 ,slice some sponge cake a fourth of an inch thick1 and cut out with a cutter in small rounds4 ,on one-half of these cakes spread jelly of different kinds1 such as peach1 currant1 and raspberry4 ,put the unspread cakes on these1 and cover with fondant4 ,in flavoring the fondant use what combines with the jelly used--almond flavoring with the peach jelly1 chocolate with currant and so on4 ,use differently colored fondants and they will look very pretty4 ,,spice ,,nuts ,take two eggs1 one cupful of granulated sugar1 one-fourth cupful of almond meats1 one-fourth cupful of citron1 one-half teaspoonful each of cinnamon1 allspice and cloves1 one cupful of flour1 and one teaspoonful of baking-powder4 ,cut the nuts and citron up very fine4 ,sift the flour and baking-powder together and mix with the nuts1 fruit and spices4 ,beat up the eggs and sugar until light and thick1 then gradually add the flour mixture4 ,the dough should be stiff enough so that it can be formed into little balls about the size of a hickory-nut4 ,if too stiff add a little water1 if not stiff enough add a little more flour to make it of the right consistency4 ,drop on buttered tins about an inch apart and bake in the oven until a light brown4 ,,chocolate ,,nuts ,take one cupful of flour and add to it one tablespoonful of baking-powder4 ,sift into a bowl and add one cupful of sugar4 ,mix well together4 ,melt one-half cupful of grated chocolate in a tablespoonful of hot water1 add two teaspoonfuls of vanilla and half a teaspoonful of soda4 ,beat up two eggs1 add the chocolate and one-fourth cupful of melted butter4 ,work into the flour and sugar mixture4 ,the dough must be stiff enough to form into balls the size of a hickory-nut4 ,drop on greased tins an inch apart4 ,when cool dip in chocolate fondant4 ,,walnut ,,wafers ,cream one cupful of butter with one and one-half cupfuls of sugar2 add three beaten eggs2 put two cupfuls of chopped walnut meats into one cupful of flour1 and add this to the batter4 ,sift one teaspoonful of baking-powder and one and one-half cupfuls of flour together1 and add at the last4 ,drop by spoonfuls on buttered tins1 dust with granulated sugar1 and put a whole walnut meat on each one4 ,bake them in a moderate oven4 ,,peanut ,,jumbles ,take two tablespoonfuls of butter1 one cupful of sugar1 one egg1 half a teaspoonful of soda1 one teaspoonful of cream of tartar1 one tablespoonful of milk1 and flour enough to make a soft dough4 ,roll thin and cut with a jumble cutter1 brush over with beaten egg and cover lightly with chopped peanuts4 ,bake separately the small rounds cut from the center4 ,,cocoanut ,,jumbles ,beat half a cupful of butter and half a cupful of sugar to a cream1 flavor with a teaspoonful of vanilla1 then add two eggs1 a cupful of freshly grated cocoanut1 and two cupfuls of flour sifted with a level teaspoonful of baking-powder4 ,pat and roll out thin on a well-floured board1 adding more flour if needed4 ,flour a jumble cutter well and cut into rings4 ,brush the tops of the cakes with milk and sprinkle with a mixture of granulated sugar and cocoanut4 ,place far enough apart on buttered pan so that they will not touch when baked4 ,bake in a rather hot oven until a pale brown4 ,,fruit ,,rocks ,cream one cup of sugar with two-thirds cup of butter1 add one and a half cupfuls of flour1 two eggs1 one cupful of ,english walnut meats1 one cupful of chopped raisins1 one teaspoonful of cinnamon1 one teaspoonful of cream of tartar and one-half teaspoonful of soda dissolved in a little water4 ,drop by teaspoonfuls on buttered tins an inch or more apart4 ,press one-half of an ,english walnut meat or a raisin in the center of each1 and bake until a nice brown4 ,,raisin ,,spirals ,take one cup of sugar1 one-half cupful of butter and yolks of two eggs1 and beat to a cream4 ,add one cupful of sour milk and one cupful of chopped raisins2 one-half teaspoonful each of cinnamon and nutmeg4 ,dissolve one teaspoonful of soda in a little of the milk4 ,just before putting in the flour add the beaten whites of two eggs4 ,make a very stiff dough and cut into thin strips about five inches long4 ,roll around the finger and fry in butter a delicate brown4 ,,fruit ,,bars ,mix together one cupful of butter and one cupful of brown sugar until creamy1 add two well-beaten eggs1 one-half cupful of sour milk and scant teaspoonful of soda if the milk is thoroughly sour1 if not use only half a teaspoonful4 ,beat up together1 then add enough flour to make a dough that will roll nicely but be careful not to get it too stiff4 ,flour the board well1 then roll out thin and cut with a narrow oblong cutter4 ,put through a food chopper one pound of stoned dates and one-half pound of figs4 ,work together and then roll in a thin sheet4 ,put a layer of this fruit paste between every two of the cakes in sandwich fashion4 ,bake in a hot oven4 ,marmalades or candied fruits or nut and fruit mixtures can be used for these bars4 ,,maple ,,drops ,to a half cupful of maple syrup add one teaspoonful of melted butter1 one well-beaten egg and one cup of flour sifted with a teaspoonful of baking-powder4 ,add a pinch of salt4 ,beat and drop by spoonfuls or half-spoonfuls on buttered tin1 and bake in a quick oven4 ,cover with maple fondant4 ,,ginger ,,chips ,stir together a cupful of butter and one cupful of brown sugar4 ,add one tablespoonful of ginger and one teaspoonful each of cloves and cinnamon4 ,mix in two cupfuls of good baking molasses and the grated peel of a large lemon4 ,add a teaspoonful of soda dissolved in a little hot water4 ,mix in enough flour to make a stiff paste4 ,roll out very thin1 a small portion at a time1 and cut into narrow strips about one inch wide and four inches long4 ,bake in a moderate oven for ten minutes4 ,,ginger ,,wafers ,stir one-fourth cupful of butter and one-half cupful of sugar to a cream1 add two eggs1 the whites and yolks beaten separately4 ,add a half cupful of flour or just enough to make a thin batter1 mix well1 then add one tablespoonful of ginger1 and the grated peel of a lemon4 ,drop by spoonfuls on buttered tins1 far enough apart not to run together4 ,bake in a moderate oven1 and when half done roll up into little cylinders1 and return to the oven and crisp until brown4 ,,marshmallow ,,cakes ,blanch and dry gently in the open oven sufficient hickory-nut meats to fill three-fourths of a cup4 ,cool and chop very finely4 ,beat three eggs1 yolks and whites together1 until light4 ,add the nuts1 two tablespoonfuls of powdered sugar1 a half teaspoonful of orange extract and sufficient flour to form a soft dough4 ,roll out on board until about an inch in thickness and cut in small diamonds that measure only two or three inches from point to point4 ,lay on shallow greased tins and bake to a pale brown in a moderate oven4 ,frost with marshmallow icing while they are still warm4 ,,ginger ,,nuts ,take one pint of baking molasses and add one-half cupful of melted butter1 one cupful of brown sugar and one tablespoonful of powdered ginger4 ,stir these ingredients well together1 and while mixing add two tablespoonfuls of candied lemon or orange peel1 one tablespoonful of candied angelica cut into small dice1 and a teaspoonful of soda dissolved in a little warm water4 ,having mixed all thoroughly together break in one egg and work in as much flour to form a paste just stiff enough to handle4 ,form into balls1 and press a raisin or blanched almond in the top of each1 and bake on greased tins in a rather quick oven4 ,,german ,,ginger ,,balls ,beat up four eggs until very light and foamy2 then add gradually a half pound of light brown sugar1 a teaspoonful of ginger1 and one-half teaspoonful of allspice or cinnamon1 the juice of one lemon and three-fourths cupful of pastry flour4 ,form with floured hands into small balls1 placing in the center of each a tiny piece of preserved ginger1 or candied ginger4 ,place in a greased baking-pan far enough apart not to touch when baked4 ,bake in a quick oven4 ,,cinnamon ,,crisps ,beat one-third cup of butter and two-thirds cup of sugar until light and creamy1 then add one teaspoonful of ground cinnamon1 one and one-half cups of flour and one teaspoonful of baking-powder together4 ,mix to a dough with one-third cup of milk1 using only enough to make the dough so that it will roll out easily4 ,roll very thin1 and cut into small squares or rounds4 ,bake on greased tins in a moderate oven4 ,,chocolate ,,sticks ,cream together one cupful of sugar1 one tablespoonful of butter1 the yolk of one egg and one-half cup of milk4 ,melt one and one-half squares of chocolate1 add to the mixture1 then add one cupful of flour1 add one-half cupful more of milk1 and one-fourth cupful of flour into which has been sifted one teaspoonful baking-powder and one-fourth teaspoonful of soda4 ,bake in a sheet that will be about three-fourths of an inch thick when baked4 ,cut into strips about one inch wide and three or four inches long4 ,when cool dip into pink fondant1 then into melted chocolate4 ,decorate the top of each strip with a half of a pecan or hickory-nut meat4 ,,orange ,,cakes ,cream together one-half cupful of butter1 one cup of sugar1 add the yolks of five eggs beaten thick1 one-half cupful of milk1 one and three-fourths cupfuls of flour sifted with two level teaspoonfuls of baking-powder4 ,add one teaspoonful of orange extract4 ,roll out and cut in star or other fancy shape4 ,cover with yellow orange flavored fondant1 and sprinkle over the top with candied orange peel cut into bits4 ,,cocoanut ,,drops ,sift together one and one-half cupfuls of flour and a rounding teaspoonful of baking-powder4 ,beat up one egg until light1 then beat into it one-half cupful of sugar1 add a half cupful of grated cocoanut and a teaspoonful of grated lemon rind1 then alternately the flour and half a cupful of rich cream4 ,drop in little pats on greased pans which have been dusted with flour4 ,have the cakes far enough apart so that the batter will not run together4 ,sprinkle a little grated cocoanut over the top of each cake and bake in a moderate oven4 ,,almond ,,cakes ,mix together one-fourth cupful of butter and a cupful of sugar to a cream1 add the beaten yolks of four eggs1 one-fourth cupful of cream and two cupfuls of flour in which has been placed one teaspoonful of baking-powder4 ,roll out on a well-floured board about one-fourth of an inch thick1 cover with powdered sugar and cut into diamonds4 ,spread with maple fondant1 and sprinkle the cakes thickly with blanched and chopped almonds4 ,,peanut ,,wafers ,beat together one-half cupful of nice white lard mixed with butter 7half and half of each7 and one cupful of sugar1 add one cupful of ground peanuts1 and one and one-half cupfuls of flour mixed together with one teaspoonful of baking-powder1 and one-third teaspoonful of salt4 ,add one-half cupful of milk or water1 or just enough to make a dough that will roll thinly4 ,it is best to mix the flour and milk in alternately4 ,cut into small rounds and place a half peanut meat on top of each cake4 ,,german ,,wafers ,warm one-third cupful of butter1 and stir in five eggs1 one at a time4 ,mix in one quart of sifted flour1 and one teaspoonful each of vanilla and banana extract4 ,spread over a buttered dripping pan and bake in a hot oven until a delicate brown4 ,cut into squares1 pick with a fork and dip into powdered sugar4 ,,japanese ,,wafers ,beat up the whites of two eggs until stiff1 then add two tablespoonfuls of rice flour and two tablespoonfuls of sugar4 ,work in one tablespoonful of softened butter4 ,pour into a pan lined with paraffine or oiled paper1 making it as thin as possible4 ,bake in a moderate oven and roll around a round stick1 after cutting them in four inch squares4 ,,english ,,wafers ,stir together one cupful of butter with one-half cupful of sugar1 add four eggs1 the whites and yolks beaten separately1 one-half cupful of currants1 and one-fourth teaspoonful of cinnamon4 ,add two tablespoonfuls of strong rose water and three-fourths cup of flour1 roll very thin and bake on buttered tins for about five minutes or until a delicate brown2 cut into small squares1 and dust with powdered sugar4 ,,delicious ,,tea ,,cookies ,cream together one-half cupful of butter and one cupful of sugar1 add four eggs1 one cupful of chopped nut meats1 one cupful of chopped raisins1 a teaspoonful of soda stirred in one cupful of good ,new ,orleans molasses1 and one-half teaspoonful each of cinnamon and allspice4 ,add enough flour to make a dough that will roll out thin4 ,mix all the ingredients well together4 ,bake in a hot oven and ice or not as liked4 ,,raisin ,,cookies ,cream together one cupful of butter and one cupful of sugar1 add two eggs well beaten2 then add one teaspoonful of soda and two teaspoonfuls of cream of tartar dissolved in a little lukewarm water4 ,now stir in three cupfuls of flour1 one cupful of chopped raisins1 one teaspoonful of cinnamon1 and one-fourth teaspoonful of nutmeg4 ,drop the batter in spoonfuls on a well-buttered pan1 being careful to leave room for the cakes to spread4 ,bake in a moderate oven until a nice brown color4 ,,love ,,diamonds ,cream together one cupful of sugar and one-fourth cupful of butter1 then add one-half cupful of sweet milk4 ,sift with one cupful of flour one teaspoonful of baking-powder and add half of it4 ,stir in two whites of eggs beaten stiff1 and then the remainder of the flour and a teaspoonful of vanilla4 ,pour into a square pan and bake4 ,when cool cut into diamonds4 ,mix into a cupful of melted chocolate fondant a half cupful of cocoanut1 and spread the diamonds with this1 or spread with a pink fondant flavored with rose1 and sprinkled over with grated cocoanut4 ,,marmalade ,,diamonds ,cream together one-half cupful of butter and one cupful of granulated sugar2 then add the beaten yolks of three eggs1 one-half cupful of sweet milk2 then work in two cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder1 add the stiffly beaten whites of three eggs and one teaspoonful of lemon extract4 ,pour into square pan and bake4 ,when cool cut into diamonds4 ,on half of the cakes spread lemon1 orange or any good marmalade1 and place the other halves on these in sandwich fashion4 ,cover with yellow fondant flavored with lemon or orange4 ,,lemon ,,cakes ,cream together one cupful of butter and one cupful of sugar1 add two eggs1 one teaspoonful of soda dissolved in two tablespoonfuls of sweet milk1 and the grated rind and juice of one lemon4 ,add enough flour to knead into a stiff dough1 roll thin1 cut into stars1 rounds or squares4 ,bake in a quick oven4 ,ice with lemon flavored fondant or icing4 ,,maple ,,nut ,,wafers ,cream together one cupful of maple sugar and one-half cupful of butter1 add two eggs1 the whites and yolks beaten separately4 ,sift and add two thirds cupful of flour and one-half cupful of chopped nut meats4 ,sift in the flour one teaspoonful of baking-powder4 ,the batter should be of the right consistency to spread thinly over a buttered pan2 if too stiff add a little milk4 ,sprinkle over the top with coarse chopped nuts4 ,bake rather slowly and cut into squares before removing from the oven4 ,,vanilla ,,wafers ,cream together one-third cupful of butter and one cupful of sugar1 add one egg1 and one-fourth cup of sweet milk4 ,sift together one teaspoonful of salt1 one teaspoonful of baking-powder1 with two and one-fourth cupfuls of flour4 ,beat up1 add a tablespoonful of vanilla4 ,pour into pan1 spreading thinly over it4 ,bake in a moderate oven4 ,,chocolate ,,diamonds ,cream together one-half cupful of butter and one cupful of sugar4 ,sift into three cupfuls of pastry flour two tablespoonfuls of baking-powder1 then add alternately with one cupful of sweet milk1 and two eggs4 ,flavor with one teaspoonful of vanilla4 ,bake in square layer cake tins1 and when cold cut into diamonds4 ,on the half of these cakes spread a chocolate paste made as follows3 ,beat some fresh butter with a wooden spoon until it is soft and creamy4 ,add by degrees sufficient milk chocolate1 which has been reduced to a very fine powder1 to make the butter quite brown4 ,flavor with vanilla4 ,place the unspread cakes on top of the spread ones in sandwich fashion1 and ice with chocolate fondant1 or else use white fondant and sprinkle thickly with chopped almonds4 ,,coriander ,,cakes ,cream together one cupful of sugar and four eggs until thick and white1 then add one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder2 then add two tablespoonfuls of coriander seed and one teaspoonful of lemon extract4 ,this should be a rather thick sponge4 ,drop by spoonfuls on buttered pans or greased paper4 ,bake in a hot oven to a golden brown4 ,,peach ,,blossom ,,cakes ,cream together one cupful of sugar and one-half cupful of butter1 then add one-half cupful of sweet milk4 ,sift into one cupful and a half of flour two teaspoonfuls of baking-powder and stir in half of this1 then add the stiffly beaten whites of three eggs and then the remainder of the flour and one-half teaspoonful of corn-starch4 ,pour into two square pans and bake in a rather quick oven4 ,when cool cut in small squares and ice with pink fondant flavored with peach or rose extract or ice with white fondant and sprinkle with pink pulverized sugar4 ,,wild ,,rose ,,cakes ,cream together one-half cupful of butter and one cupful of sugar1 then add one-half cupful of sweet milk4 ,sift with one teaspoonful of baking-powder into one cupful of flour1 add part of the flour1 then the stiffly beaten whites of three eggs1 then add the remainder of the flour and a teaspoonful of rose or strawberry extract4 ,beat up thoroughly and bake in sheets in two square pans4 ,cut into squares when cool and ice with white fondant1 and then with a pastry tube and pink fondant place a wild rose in the center of each cake4 ,put a little yellow or chocolate fondant in the center of each rose4 ,,cream ,,nut ,,puffs ,take one-half cupful of butter1 one and one-half cupfuls of flour1 eight eggs and two cupfuls of hot water4 ,melt the butter in the water1 set over the fire and bring to a gentle boil4 ,then put in the flour and boil until it leaves the sides of the saucepan1 never ceasing to stir4 ,one minute is enough4 ,turn into a bowl to cool4 ,beat the eggs in one at a time1 beating one minute after each egg is put in1 and then when all are in beat for two or three minutes4 ,set on ice for an hour1 then drop in spoonfuls on buttered paper1 being careful to get them far enough apart so that they will not touch each other4 ,bake for about fifteen minutes in a quick oven or until a nice brown4 ,when cool make a slit in the side of each and fill with a cream nut filling made as follows3 ,place in a double boiler one cupful of milk1 stir into this a tablespoonful of corn-starch dissolved in a little milk1 and gradually one egg beaten light and one-half cupful of sugar4 ,stir until thick and smooth1 then stir in one-half cupful of finely chopped hickory or pecan nut meats4 ,flavor with a teaspoonful of vanilla4 ,when cold fill into the slits in the cakes4 ,these are delicious4 ,,spice ,,fingers ,beat five eggs and two cupfuls of light brown sugar until light1 then stir in one teaspoonful of cinnamon and one-half teaspoonful each of cloves1 allspice and nutmeg1 also one-fourth cupful of almonds pounded into a paste and two ounces of citron cut fine2 then add one-half cupful of molasses1 and lastly the flour into which three level teaspoonfuls of baking-powder have been sifted4 ,use enough flour to make it stiff enough to roll thin4 ,cut into long strips about the length of a finger1 and about an inch wide4 ,bake on greased pan in a moderate oven4 ,when cool dip into chocolate fondant or any colored fondant4 ,they are good dipped into maple fondant4 ,,caraway ,,cookies ,cream together one cupful of sugar1 one-half cupful of butter till light1 then add one-fourth cup of water1 and two eggs well beaten4 ,sift with three cupfuls of flour two teaspoonfuls of baking-powder1 and add gradually1 and then stir in a tablespoonful of caraway seeds4 ,mix the ingredients well together1 roll thin and cut out in fancy shapes or in rounds4 ,bake in the oven until a delicate brown4 ,,daisy ,,cakes ,cream together one-fourth cup of butter and two-thirds cupful of sugar1 add one egg1 one-half cupful of cold water or sweet milk1 and the grated rind of one orange4 ,sift a teaspoonful of baking-powder with one cupful of flour and stir in4 ,beat steadily for five or eight minutes1 then turn into small greased gem pans4 ,bake in a moderate oven4 ,turn out of the pans and when cold cover with orange fondant4 ,with halved almonds form a daisy in the center of each cake1 using a center of candied orange peel4 ,,vanilla ,,sugar ,,cakes ,cream together one cupful of butter and one cupful of sugar1 add two well-beaten eggs1 and three teaspoonfuls of vanilla extract4 ,sift with three cupfuls of flour three teaspoonfuls of baking-powder4 ,roll out thin1 sprinkle with sugar and press in with the rolling pin4 ,cut into rounds or squares and bake them a delicate brown on greased tins4 ,,chocolate ,,ginger ,,drops ,place in a bowl one cupful of molasses1 half a cupful of sour cream1 one tablespoonful 7level7 of ginger1 one teaspoonful of cinnamon and mix well together1 then stir in one-fourth cupful of melted butter4 ,dissolve a teaspoonful of soda in a little water and add to the other ingredients4 ,add enough sifted flour to make a drop batter4 ,drop from spoon on greased pan1 far enough not to touch each other when baked4 ,dip each little drop cake into melted chocolate fondant4 ,the dough should be stiff enough so that the batter will not run over the pan but keep its shape when baked4 ,try a bit of the batter in the oven before putting in the cakes4 ,these cakes should be baked in a quick oven4 ,,cocoanut ,,fruit ,,drops ,cream together one cup of sugar and one-half cup of butter1 then add one egg and one cup of milk4 ,mix one cupful of raisins in one-half cupful of flour and add to the other ingredients with one and one-half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder1 then add one-half cupful of grated cocoanut and one teaspoonful of vanilla4 ,drop by spoonfuls on greased pans and bake in a moderate oven fifteen minutes4 ,can be iced with white fondant and sprinkled over with grated cocoanut4 ,,preserved ,,fruit ,,dainties ,cream together one-half cupful of butter and one cupful of sugar1 then add three well-beaten eggs and one-half cupful of sweet milk4 ,mix smooth and then add gradually one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder4 ,the dough should be as soft as it can be handled easily4 ,flour the board well and cut out into rounds or squares1 and place preserved fruit over the top4 ,any thick preserved fruit may be used4 ,bake in a quick oven a nice brown4 ,,jelly ,,jumbles ,cream together one-half cupful of butter and one cup of sugar1 add one well-beaten egg1 then one and one-half cupfuls of flour into which have been sifted one teaspoonful of baking-powder and one-fourth teaspoonful of salt4 ,stir well1 then add one-third cup of sweet milk or just enough to form a dough that will roll out4 ,flour the board and roll very thin4 ,cut out with a jumble cutter or a doughnut cutter4 ,spread half of these with some good jelly1 and place the unspread cakes on top of these in sandwich fashion4 ,press the edges slightly together and bake on greased pans4 ,,chocolate ,,nut ,,wafers ,cream together one-half cupful of butter with one cupful of sugar1 add two well-beaten eggs1 and two squares of grated chocolate melted in one-fourth cupful of hot water4 ,sift with two-thirds cup of flour one teaspoonful of baking-powder1 and a pinch of soda4 ,pour very thinly over well-greased pans1 and sprinkle generously over with chopped nut meats4 ,bake in a moderate oven1 and cut into small squares or diamonds4 ,,lady ,,fingers ,beat five eggs up until light1 add one-half cupful of powdered sugar and beat up for several minutes2 sift in with one cupful of flour one teaspoonful of baking-powder and stir slowly4 ,place the batter in a pastry bag and run it out through the tube on light brown paper 7not buttered71 making each cake about a finger in length1 and about one-fourth inch wide2 be careful not to get them too wide4 ,sprinkle with granulated sugar1 bake in a quick oven4 ,place the paper on a damp table and let stand a few moments and the cakes can be readily removed4 ,stick the cakes together back to back2 this will make them round like fingers4 ,if liked a little jelly may be spread between the cakes before putting them together4 ,,fruit ,,puffs ,take five eggs and beat the whites and yolks separately1 stir in gradually one and a half cupfuls of sugar1 and one and a half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder4 ,bake in deep gem pans1 filling about half full4 ,make a fruit filling as follows3 ,place in a saucepan one-half cupful of finely chopped figs1 one-half cupful of dates1 one-half cupful of chopped raisins and one-half cupful of water4 ,let simmer slowly for an hour1 then add a teaspoonful of vanilla4 ,make slits in the sides of the cakes and fill in with this fruit mixture4 ,cover with icing or chocolate fondant4 ,,nut ,,tarts ,prepare a short pastry crust1 adding to the flour one tablespoonful of powdered sugar4 ,roll out very thin4 ,dip fancy cutters in flour and cut the pastry1 then pierce the half of the cakes with a small circular cutter4 ,some of the cakes can be made with one hole1 some two and some three4 ,place these on greased pans and bake in the oven a pale brown4 ,after removing make a paste with the stiffly beaten whites of two eggs1 two tablespoonfuls of finely chopped nut meats1 two tablespoonfuls of maple sugar1 and a little cream if the paste is too thick to spread nicely4 ,spread this on the cakes that have been left whole1 and then place the cakes with the holes on top4 ,fill up the depressions or holes with jelly1 marmalade or fondant4 ,index ,,almond ,,cakes1 #afg ,almond ,macaroons1 #ace ,almond ,nougat1 ,brown1 #fc ,almond ,toffee1 #fe ,apple ,sweetmeats1 #adg ,arabian ,confection1 #adf ,assorted ,bonbons1 #aae ,,barley ,,fudge1 #eb ,bonbon ,cakes1 #aec ,bonbons1 #ajc ,bonbons with ,cocoanut1 #aaj ,brown ,almond ,nougat1 #fc ,burnt ,almond ,fudge1 #df ,buttercups1 #adb ,butternut and ,maple ,cream1 #fh ,butternut ,caramels1 #eh ,butter-,scotch1 #cb ,butter-,scotch1 ,french1 #cc ,,cake ,,confectionery1 #aec ,candied ,cherry ,foam1 #ig ,candied ,chestnuts1 #fi ,candied ,sweet ,potato ,balls1 #add ,candy ,potatoes1 #adi ,caramels1 #de ,caraway ,cookies1 #agh ,carrot ,caramels1 #eh ,cherokee ,crisp1 #abi ,cherry and ,almond ,confection1 #gc ,cherry ,foam1 #hd ,cherry ,foam1 ,candied1 #ig ,cherry ,macaroons1 #ach ,chestnuts1 ,candied1 #fi ,chocolate ,almonds1 #fc ,chocolate ,arabics1 #adh ,chocolate ,caramels1 #ec ,chocolate ,chips1 #ca ,chocolate ,cream ,caramels1 #ef ,chocolate ,creams1 #ajc ,chocolate ,creams with ,fruit ,centers1 #ajd ,chocolate ,creams with ,nut ,centers1 #ajf ,chocolate ,diamonds1 #agc ,chocolate ,fondant1 #be ,chocolate ,fudge1 #de ,chocolate ,ginger ,drops1 #agi ,chocolate ,macaroons1 #acf1 #aci ,chocolate ,nut ,candy1 #fh ,chocolate ,nut ,wafers1 #ahb ,chocolate ,nuts1 #aeh ,chocolate ,pop-,corn ,balls1 #abd ,chocolate ,taffy1 #cd ,chocolate ,sticks1 #aff ,cinnamon ,crisps1 #afe ,cinnamon ,fudge1 #ej ,cinnamon ,jibb1 #cb ,cinnamon ,macaroons1 #adj ,coating ,chocolate ,creams1 #ajh ,cocoanut ,bonbons1 #aaj ,cocoanut ,caramels1 #ec ,cocoanut ,creams1 #ie ,cocoanut ,drops1 #afg ,cocoanut ,fruit ,drops1 #ahj ,cocoanut ,fudge1 #di ,cocoanut ,jumbles1 #aei ,cocoanut ,macaroons1 #acg ,cocoanut ,marshmallow ,fudge1 #ea ,cocoanut ,marshmallow ,fudge 7another variety71 #ea ,cocoanut ,marshmallows1 #ada ,coffee ,caramels1 #eb ,coffee ,fudge1 #dg ,coffee ,macaroons1 #ach ,coloring1 #ai ,coriander ,cakes1 #agd ,crack ,stage1 #ah ,cream ,candies1 #ic ,cream ,macaroons1 #ace ,cream ,nut ,bars1 #fg ,cream ,nut ,puffs1 #agf ,crystallization1 #ai ,crystallized ,pop-,corn1 #abg ,,daisy ,,cakes1 #agh ,date ,brittle1 #cb ,date ,delight1 #hg ,dates1 ,fruit ,filling1 #hb ,dipping ,fondant1 #aag ,divinity ,fudge1 #dh ,divinity ,fudge1 ,strawberry1 #gi ,divinity ,hash1 #adi ,,english ,,wafers1 #afi ,,fig ,,brittle1 #cb ,fig ,favorites1 #he ,fig ,fudge1 #dh ,flavoring1 #ai1 #bj ,fondant1 #bc ,fondant1 ,dipping1 #aag ,franconia ,caramels1 #eg ,french ,butter-,scotch1 #cc ,frosted ,fruit ,fudge1 #hc ,fruit ,bars1 #afa ,fruit ,bonbons1 #aac ,fruit ,candies1 #gg ,fruit ,chocolate ,balls1 #hf ,fruit ,fudge1 #di ,fruit ,puffs1 #ahc ,fruit ,rocks1 #afj ,fruit ,roll1 #hh ,fruit1 ,stuffed with ,nuts1 #gc ,fruit ,tablets1 #ch ,fudge1 ,pop-,corn1 #aca ,fudges1 #de ,,german ,,ginger ,,balls1 #afe ,german ,wafers1 #afh ,ginger ,chips1 #afb ,ginger ,creams1 #ic ,ginger ,nuts1 #afd ,ginger ,wafers1 #afc ,glac ,nuts1 #gj ,,hard ,,ball ,,stage1 #ah ,hard ,candies1 #ca ,hard ,crack ,stage1 #ah ,hickory-,nut ,macaroons1 #acg ,hodge-,podge ,candy1 #adc ,honey ,peppermint ,tablets1 #cg ,honeycomb ,candy1 #adf ,honey ,creams1 #if ,horehound ,candy1 #cd ,how to ,coat ,chocolate ,creams1 #ajh ,how to ,dip with ,fondant1 #aag ,,ice ,,pop-,,corn ,,balls1 #abf ,ingredients1 #af ,,japanese ,,wafers1 #afi ,jasmine ,macaroons1 #acf ,jelly ,cake ,candy1 #hh ,jelly ,caramels1 #ee ,jelly ,jumbles1 #aha ,,lady ,,fingers1 #ahb ,layer ,fudges1 #ej ,lemon ,cakes1 #agb ,lemon ,creams1 #id ,lemon ,stick ,candy1 #ce ,love ,diamonds1 #aga ,,macaroons1 #ace ,maple and ,butternut ,cream1 #fh ,maple ,creams1 #ie ,maple ,delight1 #ii ,maple ,drops1 #afb ,maple ,foam1 #ig ,maple ,fondant1 #bf ,maple ,nut ,wafers1 #agb ,maple ,panocha1 #cc ,maple ,pop-,corn ,bars1 #abh ,maple ,sugar ,fudge1 #df ,maple ,tablets1 #cg ,maraschino ,drops1 #gi ,marmalade ,diamonds1 #aga ,marshmallow ,cakes1 #afc ,marshmallow ,fruit ,fudge1 #hc ,marshmallow ,fudge1 #dg ,marshmallows1 #adj ,marzipan ,fruit ,candies1 #ha ,mexican ,nut ,confection1 #gb ,mexican ,panocha1 #ff ,miscellaneous ,cakes1 #aec ,miscellaneous ,sweets1 #ace ,molasses ,caramels1 #eg ,molasses ,pop-,corn ,balls1 #abd ,molasses ,taffy1 #ce ,,nut ,,bars1 ,,cream1 #fg ,nut ,bonbons1 #fh1 #aab ,nut ,candies1 #fc ,nut ,chocolate ,caramels1 #ed ,nut ,foam ,chocolates1 #ih ,nut ,loaf1 #gb ,nut ,stuffed ,fruit1 #gc ,nut ,taffy1 #ce ,nut ,tarts1 #ahd ,,orange ,,cakes1 #aff ,orange ,marshmallows1 #ada ,oriental ,bonbons1 #aah1 #adh ,,peach ,,blossom ,,cakes1 #age ,peanut ,brittle1 #fe ,peanut ,fudge1 #dh ,peanut ,jumbles1 #aei ,peanut ,macaroons1 #acg ,peanut ,molasses ,candy1 #ga ,peanut ,wafers1 #afh ,pear ,caramels1 #ha ,peppermint ,creams1 #id ,peppermint ,stick ,candy1 #cf ,persian ,confection1 #add ,pineapple ,fudge1 #ej ,pineapple ,marshmallows1 #he ,pistachio ,macaroons1 #aci ,pop-,corn ,almond ,nougat1 #acj ,pop-,corn ,bars1 #abh ,pop-,corn ,brittle1 #acj ,pop-,corn ,dainty1 #abf ,pop-,corn ,fudge1 #aca ,pop-,corn ,macaroons1 #abi ,pop-,corn ,sweets1 #abc ,popping ,corn1 #abc ,potatoes1 ,candied1 #adi ,pralines1 #fg ,preserved ,fruit ,dainties1 #aha ,prunes1 ,stuffed1 #hg ,,queen ,,macaroons1 #acf ,quince ,confection1 #gi ,,raisin ,,cookies1 #agj ,raisin ,spirals1 #afa ,raisin ,stickies1 #ci ,rose ,nougat1 #ch ,,salt ,,water ,,taffy1 #dj ,sea ,foam ,candies1 #ic ,snow ,pop-,corn ,balls1 #abe ,soft ,ball ,stage1 #ag ,southern ,hazelnut ,toffee1 #ff ,spice ,fingers1 #agg ,spice ,nuts1 #aeg ,storing ,pop-,corn1 #abd ,strawberry ,caramels1 #ee ,strawberry ,divinity ,fudge1 #gi ,strawberry ,drops1 #cf ,stuffed ,prunes1 #hg ,sugar1 #af ,sultana ,caramels1 #ed ,surprise ,dates1 #hb ,sweet ,potato ,balls1 ,candied1 #add ,,taffy ,,dreams ,,with ,,nut ,,centers1 #dj ,tea ,cookies1 #agj ,temperature1 #ag ,tests for ,temperature1 #ag ,thermometers1 #ad1 #ag ,turkish ,confection1 #ade ,turkish ,delight1 #adg ,tutti-,frutti ,caramels1 #eg ,tutti-,frutti ,cream1 #hj ,,utensils1 #ad ,,vanilla ,,caramels1 #ee ,vanilla ,sea ,foam1 #if ,vanilla ,sugar ,cakes1 #agi ,vanilla ,taffy1 #ci ,vanilla ,wafers1 #agc ,,walnut ,,bonbons1 #ga ,walnut ,creams1 #ie ,walnut ,wafers1 #aeh ,watermelon ,dainty1 #hf ,white ,nougat1 #fd ,wild ,rose ,cakes1 #age ,,popular ,,hand-,,books ,illustration3 ,,after-,,dinner ,,stories--,,harrison ,some books are designed for entertainment1 others for information4 ,this series combines both features4 ,the information is not only complete and reliable1 it is compact and readable4 ,in this busy1 bustling age it is required that the information which books contain shall be ready to hand and be presented in the clearest and briefest manner possible4 ,these volumes are replete with valuable information1 compact in form and unequalled in point of merit and cheapness4 ,they are the latest as well as the best books on the subjects of which they treat4 ,no one who wishes to have a fund of general information or who has the desire for self-improvement can afford to be without them4 ,they are #f x #d inches in size1 well printed on good paper1 handsomely bound in green cloth with a heavy paper wrapper to match4 ,cloth1 each #ej cents ,,the ,,penn ,,publishing ,,company #ibe ,filbert ,st41 ,philadelphia ,,etiquette ,by ,agnes ,h4 ,morton ,there is no passport to good society like good manners4 ,even though one possess wealth and intelligence1 his success in life may be marred by ignorance of social customs4 ,a perusal of this book will prevent such blunders4 ,it is a book for everybody1 for the social leaders as well as for those less ambitious4 ,the subject is presented in a bright and interesting manner1 and represents the latest vogue4 ,,letter ,,writing ,by ,agnes ,h4 ,morton ,why do most persons dislike to write letters8 ,is it not because they cannot say the right thing in the right place8 ,this admirable book not only shows by numerous examples just what kind of letters to write1 but by directions and suggestions enables the reader to become an accomplished original letter writer4 ,there are forms for all kinds of business and social letters1 including invitations1 acceptances1 letters of sympathy1 congratulations1 and love letters4 ,,quotations ,by ,agnes ,h4 ,morton ,a clever compilation of pithy quotations1 selected from a great variety of sources1 and alphabetically arranged according to the sentiment4 ,in addition to all the popular quotations in current use1 it contains many rare bits of prose and verse not generally found in similar collections4 ,one important feature of the book is found in the characteristic lines from well known authors1 in which the familiar sayings are credited to their original sources4 ,,epitaphs ,by ,frederic ,w4 ,unger ,even death has its humorous side4 ,there are said to be sermons in stones1 but when they are tombstones there is many a smile mixed with the moral4 ,usually churchyard humor is all the more delightful because it is unconscious1 but there are times when it is intentional and none the less amusing4 ,of epitaphs1 old and new1 this book contains the best4 ,it is full of quaint bits of obituary fancy1 with a touch of the gruesome here and there for a relish4 ,,proverbs ,by ,john ,h4 ,bechtel ,the genius1 wit1 and spirit of a nation are discovered in its proverbs1 and the condensed wisdom of all ages and all nations is embodied in them4 ,a good proverb that fits the case is often a convincing argument4 ,this volume contains a representative collection of proverbs1 old and new1 and the indexes1 topical and alphabetical1 enable one to find readily just what he requires4 ,,things ,,worth ,,knowing ,by ,john ,h4 ,bechtel ,can you name the coldest place in the ,united ,states or tell what year had #dde days8 ,do you know how soon the coal fields of the world are likely to be exhausted1 or how the speed of a moving train may be told8 ,what should you do first if you got a cinder in your eye1 or your neighbor's baby swallowed a pin8 ,this unique1 up-to-date book answers thousands of just such interesting and useful questions4 ,,dances ,,of ,,today ,by ,albert ,w4 ,newman ,a book from which anyone may learn the modern dances without a teacher4 ,a complete diagram is given for each step1 showing exactly where the feet are placed on the floor at each beat in the music4 ,the many illustrations are also a help4 ,among the dances described are the various ,tangoes1 ,one ,steps1 ,bostons and ,maxixes1 ,hesitation ,waltzes1 ,grape-,vine1 ,turkey-,trot1 ,castle ,walk1 ,lame ,duck1 ,texas ,tommy and ,gaby ,glide4 99 99 99 99 99 ,transcriber's ,notes3 ,repeated ,chapter headers were removed to avoid some redundancy for the reader4 ,page #e1 ,panochia changed to ,panocha 7,mexican ,panocha7 ,page #eb1 word of removed from text4 ,original read 7half-dozen of marshmallows7