The 1918 Fanny Farmer Cookbook

Confectioners’ sugar

cup cold water

Oil of wintergreen

Soak gum tragacanth in water twenty−four hours and rub through a fine wire sieve; add

enough

confectioners’ sugar to knead. Flavor with a few drops of oil of wintergreen. If liked pink,

color

small

with fruit red. Roll until very thin on a board or marble dredged with sugar. Shape with a

round cutter or cut in three−fourths inch squares. Spread wafers, cover, and let stand until dry

and brittle. This mixture may be flavored with oil of lemon, clove, sassafras, etc., and colored

desired.

Cocoanut Cream Candy

1/2 cups

sugar

teaspoons butter

/2 cup milk

/3 cup shredded

cocoanut

/2 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk, and stir until sugar is

dissolved. Heat to boiling−point, and boil twelve minutes; remove from fire, add cocoanut

and

Pour

vanilla, and beat until creamy and mixture begins to sugar slightly around edge of saucepan.

at once into a buttered pan, cool slightly, and mark in squares. One−half cup nut meat, broken

pieces, may be used in place of cocoanut.

Chocolate Cream Candy

cups

sugar

tablespoon butter

/3 cup milk

squares unsweetened

chocolate

1 teaspoon vanilla

Put butter into granite saucepan; when melted, add sugar and milk. Heat to boiling−point;

add chocolate, and stir constantly until chocolate is melted. Boil thirteen minutes, remove

then

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

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