The 1918 Fanny Farmer Cookbook

Nut Bar

Cover the bottom of a buttered shallow pan with one and one−third cups nut meat (castaneas,

English walnuts, or almonds) cut in quarters. Pour over one pound sugar, melted as for Peanut

Nougat. Mark in bars.

French Nougat

/2 lb. confectioners’

sugar

/4 lb. almonds,

blanched and

finely chopped

Confectioners’ chocolate

Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and

pour

on an oiled marble. Fold mixture as it spreads with a broad−bladed knife; keeping it

constantly in

motion. Divide in four parts, and so soon as cool enough to handle shape in long rolls about

one−third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in

one and one−half inches long. This is done by holding roll at point to be snapped over the

edge of a broad−bladed knife and snapping. Melt confectioners’ chocolate over hot water,

with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with

two−tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper

pieces

sharp

beat

through

top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons

and confections must be bought where confectioners’ supplies are kept.

Nougatine Drops

Drop French Nougat mixture from the tip of a spoon on an oiled marble very soon after taking

from fire. These drops have a rough surface. When cold, dip in melted confectioners’

chocolate.

Wintergreen Wafers

oz. gum

tragacanth

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

634