The 1918 Fanny Farmer Cookbook

Dipped Walnuts

Melt fondant and flavor. Dip halves of walnuts as bonbon centres are dipped. Halves of pecan

or whole blanched almonds may be similarly dipped.

Tutti−Frutti Candy

Fill an oiled border−mould with three layers of melted fondant. Have bottom layer maple,

well

mixed with English walnut meat; the second layer colored pink, flavored with rose, and

with candied cherries cut in quarters and figs finely chopped, the third layer white, flavored

mixed

with

vanilla, mixed with nuts, candied cherries cut in quarters, and candied pineapple cut in small

pieces. Cover mould with oiled paper, and let stand over night. Remove from mould, and

place

on a plate covered with a lace paper napkin. Fill centre with Bonbons and Glace Nuts.

Glace Nuts

cups sugar

cup boiling water

/3 teaspoon cream of tartar

Put ingredients in a smooth saucepan, stir, place on range, and heat to boiling point. Boil

without

stirring until syrup begins to discolor, which is 310° F. Wash off sugar which adheres to sides

saucepan, as in making fondant. Remove saucepan from fire, and place in larger pan of cold

water to instantly stop boiling. Remove from cold water and place in a saucepan of hot water

during dipping. Take nuts separately on a long pin, dip in syrup to cover, remove from syrup,

and place on oiled paper.

Glacè Fruits

For Glacè Fruits, grapes, strawberries, sections of mandarins and oranges, and candied

cherries

are most commonly used. Take grapes separately from clusters, leaving a short stem on each

grape. Dip in syrup made as for Glacè Nuts, holding by stem with pincers. Remove to oiled

paper. Glacè fruits keep but a day, and should only be attempted in cold and clear weather.

Candied Orange Peel

Chapter XXXIII − FANCY CAKES AND CONFECTIONS

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