THE COLUMBIAN COOK BOOK
Candies.
Cream Candies.
The foundation for making cream candies is in fondant, and when one has succeeded in making that well, little trouble will be experienced in making fine cream candies.
FONDANT.--Place in porcelain lined kettle two cups granulated sugar, a tablespoon of glucose and a cup of boiling water. Stir this mixture until the glucose is all dissolved. Cover the kettle and boil rapidly until done which is ascertained by dropping a small quantity of the syrup into a cup of cold water and rolling it between the fingers and if it is of a soft creamy consistency the syrup is done and should be set aside to cool; when the syrup has become lukewarm stir it well with a wooden paddle until it assumes a whitish dry appearance at the sides, then it is ready to knead. This is done with the hands the same as making bread; then it can be made in many different kinds. |
| MRS. E. D. BLACKMAN. |
Honey Candy.
| Take two cups coffee A sugar, water enough to dissolve it and four tablespoons strained honey. Boil until brittle on being dropped in cold water. Stir in a teaspoon of nut kernels and pour it to cool in greased pans. Or for a variety, leave out the nuts and pull it while cooling. |
| ORA L. EVANS. |
Bon Bons.
| Make a paste by working confectioner's powdered sugar into gum arabi water and flavor it with vanilla, form into balls and let them dry. Then dip each ball into a cream made of the beaten whites of eggs and the confectioner's sugar, flavored and colored with chocolate. By varying the flavorings using different colors, etc., an endless variety may be made. |
| ORA L. EVANS. |
Cream Candy.
| Add two-thirds cup water to one pound of coffee A sugar and let stand a few minutes. Put in cream tartar the size of a white bean, dissolved in a little water; now set pan over a quick fire and stir constantly until it boils, then stop stirring at once. After it has boiled a few minutes try some in cold water and if it can be gathered up in a ball that does not soften when held, it is ready to take from the fire and pour carefully into a greased pan. Let it remain without stirring or shaking until almost perfectly cold, then beat constantly with spoon until white; then gather in a mass and knead as you would dough for a few minutes, then shape as you will. Any flavoring may be used. |
| MRS. D. C. MOTT. |
Chocolate Creams.
| Two and a half cups confectionery or pulverized sugar, half cup cold water. Boil four minutes -- take off and set in a pan of cold water and stire until thick enough to mould; mould in small balls with small piece of English walnut in center. Put bowl containing chocolate in teakettle of boiling water and dissolve; when creams are hard, drop in the chocolate, turn with a fork and remove. Place on buttered dish until hard. |
| MRS. J. F. RUSSELL. |
Transcribed by Cheryl Siebrass, April, 2016 from page 65-66 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.
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