Frye's Practical Candy Maker Part 8

Put into a dipping-pot one ounce of Chocolate to each pound of Cream to be used; place the pot on the fire, and when the Chocolate is melted, add the Cream and stir it until dissolved; add about one-fourth of a pint of simple syrup to each pound of melted Fondant; this is now ready for dipping; use for centers, English Walnuts, Hickory-nuts, or Brazil Nuts; chop them very fine, and work sufficient Cream with them to form a paste. A Chocolate center made in the following way is very nice: Cook to a Soft Ball three pounds of Sugar, a half spoon cream tartar, and three ounces of Chocolate; set off and stir into it one-fourth ounce ground cinnamon; granulate a moment, then with a funnel run them into starch prints, any style desired; set them in the closet; next day they may be removed from the starch and dipped.

CONSERVE BONBONS.

Cook four pounds of Sugar, a little more than one pint of water, and a small spoon of cream tartar to a Soft Ball; set off and add two or three tablespoons of pulverized Sugar; then, with a small wooden spatula, work the Sugar on the sides of the basin till it becomes whitish; then pour into the dipping-pot, having the water in the jacket boiling; color and flavor any shade or flavor wished, and dip any kind of Jelly centers, dropping them on sheets of tin; when cold, with a small brush dipped in any color wanted, touch the tops of all the Bonbons. For example, if the Bonbons are pink, use red color.

DIPPED JELLY GUMS.

Dip Fresh Jelly Gum Drops in melted Fondant, and drop them into a pan or tray containing chopped-up Walnuts, or any nuts desired; roll into b.a.l.l.s and crystallize.

COCOANUT MARSHMALLOW BONBONS.

Cut fresh Marshmallow Drops into four pieces each, and dip them in melted Fondant, pink color, Rose or Nectar flavor, and drop them into a pan containing grated Cocoanut; prepare the Cocoanut in the following manner: Take white desiccated Cocoanut; sieve it, rejecting all the fine siftings; pour on the remainder a few drops of red color; stir them thoroughly until all are a pink shade; roll the dipped drops in this, and when cold, arrange them in pans for crystallizing.

FRUIT ICINGS.

Take of dipping Cream any number of pounds desired, say five; put it into a basin inside of another one containing water; place on the fire; stir the Cream until dissolved, but not thin; add a few drops of red color, and flavor Nectar or Strawberry; pour this into a starch tray, lined with good strong Manilla paper; spread it in a thin layer over the bottom; now, put over the fire in the same way eight pounds of Cream, and dissolve as before; stir into this three or four pounds of Cherries, Pineapple, Citron and Apricots, cut up; pour this on top of the first layer, and spread of even thickness; now, again melt five pounds of Cream, color a bright green, and pour on top of this last; set away until next day, then turn the tray upside down on a table, and the Cream will drop out; remove the paper and run a Caramel marker over it two ways, and cut it into squares and crystallize.

ALMOND ICINGS.

Use of same Cream as before, about five pounds; dissolve, and pour it into a tray; now, melt one-half pound of Chocolate in the basin, and add eight pounds of Cream; dissolve and stir in three pounds of Almond Nuts; pour on first layer and spread of even thickness; then again, melt of white Cream five pounds, and spread it over the last, finish as before.

HICKORY-NUT ICINGS.

Take ten pounds of same Cream as used before; place it in a basin and dissolve as before; stir in three pounds of choice Hickory-nuts, and pour out in a tray, spreading of even thickness; when cold, mark with Caramel marker, and crystalize or cook ten pounds of Sugar, three pints of water, one teaspoon of cream tartar to a Strong Ball; let it stand awhile to become cool; then whip into it the whites of four Eggs beat to a staunch foam; when it is pure white stir in three pounds of Hickory-nuts, and pour into a tray, and spread of even thickness; finish as before. A great many varieties of these goods can be made in this manner, combining different flavors and colors to suit taste.

FRUIT NOUGAT.

Dissolve as for Fruit Icings ten pounds of Cream; whip into it the whites of three or four Eggs; then stir in three pounds of French Fruits, such as Pineapple, red and white, Plums, Cherries, etc.; pour into a deep pan and set away till next day; then cut into large squares, same as Nougat, and wrap in wax paper.

CREAM WALNUTS.

Roll with the hands a piece of Cream into a strip about one inch in diameter; then with a knife cut into pieces about one inch in length; roll into a ball, and place a Walnut half on two sides opposite each other; place them in pans, and when they have stood a few hours, they may be crystallized. Another way, form on a slab a cone of sifted pulverized Sugar; any number of pounds desired; hollow out the top and pour in a small quant.i.ty at a time of any pure Fruit juice; work it into a stiff Cream, and color whatever shade corresponds to the flavor used; then roll out and serve in the same manner as before; these are very popular and handsome made in such colors as white, red, yellow, orange and green; crystallize as before.

CREAM DATES.

Select choice whole dates; press with the fingers the seed to one side, and with a pair of shears cut the date in half lengthwise; the seed can now be removed without spoiling the appearance of the date; fill them with Cream and roll them in the hands lengthwise, making them long and slim; place them in pans and crystallize. Made in this way, they are very handsome; they may be made in white, red, yellow, orange and green.

CREAM CHERRIES AND RAISINS.

Select only nice, large Fruit, and open one-half of them and fill with smooth Cream any color or flavor desired--Vanilla being the most popular.

CREAM BONBONS.

Having filled a number of starch trays with fine dry starch, print any design desired; then put into a basin four or five pounds of Fondant; place this inside of another basin containing water and set on the fire; when dissolved, color and flavor as desired; then remove from the basin containing water, and set over the fire a moment, stirring all the time; do not let it come to a boil, as that would change it into a conserve when cold; now, with a funnel, run it into the prints and set in the closet till next day; then take them out on a sieve; dust off any adhering starch with a fine brush or bellows, they are now ready for crystallizing.

JELLY CREAM BONBONS.

Make impressions in the starch trays with molds having two separate designs, one smaller than the other; now make a Jelly from Apples, color and flavor it to suit taste; then run it into the lowest impression in the starch; after filling all, and they have become cold, dissolve a quant.i.ty of Fondant to the consistency of Cream; color and flavor; now, with the funnel, fill the impressions full over the Jelly; set in the closet, and in a few hours they may be taken out, placed in a sieve, and dusted; then put into pan for crystallizing. These molds, having separate designs, may be filled with different colored Cream, and they look very handsome.

CONSERVE BONBONS.

Print a few starch trays with whatever designs wished; cook five pounds of Sugar, a small spoon of cream tartar, and one quart of water to a Soft Ball; set off and stir in one pound of soft dipping Cream; color and flavor; then with a small wooden spatula rub the syrup on the sides of the basin until it a.s.sumes a whitish appearance; pour a portion of it into a funnel, setting the remainder near the fire to keep warm; run into the starch prints; in a little while they may be removed, dusted and put to crystal.

CONSERVE ICINGS.

Cook a batch in the same way as for Conserve Bonbons; whip into it the whites of two Eggs, and, when done, instead of running in starch, stir in two pounds of Hickory-nuts or any nuts desired; pour in a tray lined with paper; as soon as cold, cut into squares and crystallize. Several varieties of these Icings can be made, and they are delicious.

LOG ICINGS.

Chop up a few pounds of blanched Almonds; sieve them, rejecting the siftings; divide the remainder into three equal parts; now, take one lot and putting it into a bowl, pour on a few drops of red color; work them with a spatula until all are colored; then spread them out on a sheet of paper to dry; treat the second lot in the same way, coloring it yellow; then the third, coloring it green; now, take of desiccated Cocoanut the same amount; sieve and color red, yellow and green; color and flavor a quant.i.ty of Fondant red, yellow, orange and chocolate; take of the chocolate one-half pound; form into a roll; now, take of the yellow double the quant.i.ty; form it into a sheet just reaching around the chocolate; then put a green sheet around this, and with the hands roll it out into a strip one inch in diameter, and cut them into pieces about twelve inches in length; lay these on sheets of tin, or a tray, to harden a little; when firm enough to keep their shape, pour a little simple syrup on a slab; roll a strip in the syrup, then again in any of the colored nuts, and lay aside until the nuts adhere firmly to the Cream; then cut into pieces diagonally, about one inch in length; proceed in the same way with all the Cream, forming it into rolls, combining such colors as suit the taste, and rolling them in the different colored nuts and combinations of nuts; roll some of the strips in melted chocolate, then again in the nuts; these goods are unequalled for dressing fancy boxes.

ACORN BONBONS.

Color a number of pounds of Almond Paste a bright green, and roll out into strips; cut into pieces of equal size; then form into round drops, having one end shaped pointed like an Acorn; when all the paste is formed in this way, prepare a Chocolate Fondant, same as for dipping Chocolate Bonbons. Sieve a quant.i.ty of A Sugar, reserving only the large bright crystals; put this into a pan; now, take an Acorn in the hand and dip the blunt end in the Fondant; then stand it in the Sugar, Chocolate end down, so on drying small crystals of Sugar will be adhering to the cap; continue in this manner till all are done; then arrange them in pans and crystallize.

FIG CREAMS.

Take green Figs preserved; cut them into quarters, leaving them connected at the stem; now, prepare a quant.i.ty of Cream, colored pink, and flavored strawberry, nectar or rose; roll into a strip, cut into pieces of equal size; form them in cones; put one of these inside of each Fig, the base next the stem; press the quarters against the Cream; then with a fine brush dipped in red color; make four stripes on each one, starting at the base of the Fig between each quarter, and running to the point of the Cream; place in pans and crystallize.

JELLY ROLLS.

Cook a stiff Apple Jelly, color red, and flavor rose or any other flavor desired; spread it out on a greased slab, and when cold lay it on a sheet of Cream of same thickness, roll up, cut into slices and crystallize.

ALMOND CONFITS.

Select a quant.i.ty of whole Dates; press the seed to one side and cut them in halves lengthwise; remove the seed and put a Jordan Almond inside; close together again and dip in melted Fondant, and when cold, cut them in halves and crystallize.

CRAB APPLES.