The 1918 Fanny Farmer Cookbook

using one

mixing−spoon

glucose

Whites

1/2 eggs

German

Confectioner

Cook cocoanut, sugar, and glucose in double boiler until mixture clings to spoon, add whites

eggs, stir vigorously, and cook until mixture feels sticky when tried between the fingers.

in a wet pan, cover with wet paper, and chill on ice. Shape in small balls, first dipping hands

cold water. Bake twenty minutes in a slow oven on a tin sheet greased with white wax.

Spread

Cocoanut Cakes II

lb. fresh grated cocoanut

/4 lb. sugar

Whites 2 eggs

Cook, shape, and bake same as Cocoanut Cakes I.

Stuffed Dates I

Make a cut the entire length of dates and remove stones. Fill cavities with castanea nuts,

English

walnuts, or blanched almonds, and shape in original form. Roll in granulated sugar. Pile in

rows

on a small plate covered with a doiley. If castanea nuts are used, with a sharp knife cut off the

brown skin which lies next to shell.

Stuffed Dates II

Remove stones from dates and fill cavities with Neufchatel cheese.

Salted Almonds I

Blanch one−fourth pound Jordan almonds and dry on a towel. Put one−third cup olive oil in a

very small saucepan. When hot, put in one−fourth of the almonds and fry until delicately

browned, stirring to keep almonds constantly in motion. Remove with a spoon or small

skimmer,

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

627