The 1918 Fanny Farmer Cookbook

desired. In coloring fondant, dip a small wooden skewer in coloring paste, take up a small

quantity, and dip skewer in fondant. If car is not taken, the color is apt to be too intense.

During

dipping, keep fondant over hot water that it may be kept of right consistency. For dipping, use

two−tined fork or confectioners’ bonbon dipper. Drop centres in fondant one at a time, stir

until

covered, remove from fondant, put on oiled paper, and bring end of dipper over the top of

bonbon, thus leaving a tail−piece which shows that bonbons have been hand dipped. Stir

fondant

between dippings to prevent a crust from forming.

Cream Mints

Melt fondant over hot water, flavor with a few drops of oil of peppermint, wintergreen, clove,

cinnamon, or orange, and color if desired. Drop from tip of spoon on oiled paper.

Confectioners

use rubber moulds for shaping cream mints; but these are expensive for home use, unless one

to make mints in large quantities.

Rose Cream Mints

1/2 cups sugar

White 1 egg

tablespoons white

corn syrup

drops oil

wintergreen

/4 cup water

Pink coloring

Put sugar, corn syrup and water into a smooth granite saucepan, heat gradually to

boiling−point,

and boil without stirring until syrup will spin a long thread (238° F.). Pour slowly on to the

beaten white of egg, and beat until mixture will hold its shape. Add flavoring and coloring.

Force

on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.

Cream Nut Bars

Melt fondant and flavor, stir in any kind of nut meat, cut in pieces. Turn in an oiled pan, cool,

and cut in bars with a sharp knife. Maple Fondant is delicious with nuts.

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

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