| 640 | 641 | 642 | 643 | 644 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
4
4
Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and
let
stand twenty−four hours. A large oiled platter and wooden spoon may be used in place of
marble slab and spatula. Always make fondant on a clear day, as a damp, heavy atmosphere
has an unfavorable effect on the boiling of sugar.
4
5
Coffee Fondant
2
1
1/2 lbs. sugar
1
/4 cup ground coffee
1/2 cups cold
water
1
/4 teaspoon cream of
tartar
Put water and coffee in saucepan, and heat to boiling−point. Strain through double
cheese−cloth;
then add sugar and cream of tartar. Boil, and work same as White Fondant.
4
6
Maple Fondant
1/4 lbs. maple
sugar
1
1
cup hot water
1
1/4 lbs. sugar
1
/4 teaspoon cream of
tartar
Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White
Fondant.
4
7
Bonbons
The centres of bonbons are made of fondant shaped in small balls. If White Fondant is used,
flavor as desired,−vanilla being usually preferred. For cocoanut centres, work as much
shredded cocoanut as possible into a small quantity of fondant; for nut centres, surround
pieces
in
of nut meat with fondant, using just enough to cover. French candied cherries are often used
this way. Allow balls to stand over night, and dip the following day.
4
8
To Dip Bonbons. Put fondant in saucepan, and melt over hot water; color and flavor as
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
639
Page
Quick Jump
|