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The 1918 Fanny Farmer Cookbook
Pralines
7/8 cups
powdered sugar
cups hickory nut or
1
2
pecanmeat, cut in
pieces
1
cup maple
syrup
/2 cup cream
1
Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove
from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in
small
a
piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using
sharp knife.
3
9
Creamed Walnuts
White 1 egg
3
/4 teaspoon vanilla
1
/2 tablespoon
cold water
1
lb. confectioners’
sugar
English walnuts
Put egg, water, and vanilla in a bowl, and beat until well blended. Add sugar gradually until
stiff
enough to knead. Shape in balls, flatten, and place halves of walnuts opposite each other on
each piece. Sometimes all the sugar will not be required.
4
0
Peppermints
1
1/2 cups sugar
1
/2 cup boiling water
6
drops oil peppermint
Put sugar and water into a granite saucepan and stir until sugar is dissolved. Boil ten minutes;
remove from fire, add peppermint, and beat until of right consistency. Drop from tip of spoon
on
slightly buttered paper.
4
1
BOILED SUGAR FOR CONFECTIONS
Chapter XXXIII − FANCY CAKES AND CONFECTIONS
637
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