CAKE CONFECTIONERY AND LITTLE SWEETS
DELICIOUS bonbons may be made with cake and fondant, and then there are
many little sweets that are so closely allied to candies that they may
well be included in a book on candy-making. To make these confections
one needs to have fancy little cake cutters of all kinds, such as heart,
star, round, diamond, leaf, bird and animal shapes. If these are not
readily obtained a tinsmith will make them for you if you tell him just
what you desire. You will also need a pastry bag with a finely pointed
tube, and tiny gem pans.
BONBON CAKES
The cakes that are best for making bonbons are the sponge cake, pound
cake and angel food cake: these should be at least twenty-four hours
old, and then can be cut up into any shape desired without breaking or
crumbling. Scoop out little balls, using a vegetable scoop, from any of
these cakes and dip in melted fondant flavored with different flavors
and colored in different colors. If you are planning a luncheon or
entertainment it is nice to have these little cake bonbons to help carry
out the color scheme. Angel food cake cut in fancy shapes and dipped
into pink or rose fondant flavored with rose extract is good. Sponge
cake is nice dipped into yellow fondant flavored with orange or lemon,
or into chocolate fondant.
These little cake bonbons can be made with delicious fillings. Cut a
sheet of angel food cake, which should be about an inch thick, into tiny
hearts. With a small round cutter remove the center of each, leaving the
bottom one-fourth inch thick. Fill this little hollow with candied
pineapple or any candied fruit mixed with a little fondant, or with
chopped nuts worked into a little fondant. Then dip in red or pink
fondant; these are nice for St. Valentine's day or for bridal occasions.
Take some sponge cake and cut into slices about an inch thick, cut out
with a small star-shaped cutter. Cut out half-way through with a
smaller star cutter. Fill these hollows in with a chocolate custard.
Spread a little white of egg on edges of stars, and place two stars
together, then dip in yellow fondant, or chocolate fondant. Dip these
little cakes in the fondant with a fork just as you would other bonbons
and drop on paraffine paper to harden.
Little rose confections can be made by dipping small round cakes in rose
colored fondant, and laying on top of each a few candied rose petals,
arranged to look like a rose. Violet confections can be made by cutting
small round cakes out of angel food cake, dipping them in violet fondant
and decorating the top with candied violets.
Cut tiny stars out of a thin sheet of angel food cake or pound cake, dip
in white fondant, and cover the tops over with the tiny silver or gold
coated confectionery that one can obtain at the confectionery shops, and
you will have silver and gold stars, which will be nice for Christmas.
Cut some sponge cake or pound cake into little squares, dip into melted
maple fondant, and decorate the top with halved walnuts, pecans or
almonds. Cut some sponge or pound cake into slices an inch thick, then
cut into cubes, make a little slit in one side, slip in a bit of
preserved ginger, candied citron or orange rind. Dip in yellow fondant
flavored with lemon or orange. Cut out some sponge cake to resemble
sections of orange. Dip in orange fondant flavored with orange.
Little heart shaped cakes dipped in pink or white fondant and then
decorated in the center with little hearts cut out of candied cherries
are nice. Squares or rounds of angel food cake dipped in fondant, and
pressed with some sort of die, say a wish-bone, horseshoe, swastika or
flower, then the impression made filled in with a different colored
fondant carefully piped in with the pastry bag, are unique.
Cut out some of the cake with a leaf-shaped cutter. Dip into a
leaf-green fondant flavored with pistachio, and you will have pretty
cakes. The leaf can be veined with chocolate put on with the pastry bag
and pipe.
Cut out some sponge cake in shape of dominoes, dip in white fondant,
and then mark the dots as in dominoes with melted chocolate.
Slice some sponge cake a fourth of an inch thick, and cut out with a
cutter in small rounds. On one-half of these cakes spread jelly of
different kinds, such as peach, currant, and raspberry. Put the unspread
cakes on these, and cover with fondant. In flavoring the fondant use
what combines with the jelly used--almond flavoring with the peach
jelly, chocolate with currant and so on. Use differently colored
fondants and they will look very pretty.
SPICE NUTS
Take two eggs, one cupful of granulated sugar, one-fourth cupful of
almond meats, one-fourth cupful of citron, one-half teaspoonful each of
cinnamon, allspice and cloves, one cupful of flour, and one teaspoonful
of baking-powder. Cut the nuts and citron up very fine. Sift the flour
and baking-powder together and mix with the nuts, fruit and spices. Beat
up the eggs and sugar until light and thick, then gradually add the
flour mixture. The dough should be stiff enough so that it can be
formed into little balls about the size of a hickory-nut. If too stiff
add a little water, if not stiff enough add a little more flour to make
it of the right consistency. Drop on buttered tins about an inch apart
and bake in the oven until a light brown.
CHOCOLATE NUTS
Take one cupful of flour and add to it one tablespoonful of
baking-powder. Sift into a bowl and add one cupful of sugar. Mix well
together. Melt one-half cupful of grated chocolate in a tablespoonful of
hot water, add two teaspoonfuls of vanilla and half a teaspoonful of
soda. Beat up two eggs, add the chocolate and one-fourth cupful of
melted butter. Work into the flour and sugar mixture. The dough must be
stiff enough to form into balls the size of a hickory-nut. Drop on
greased tins an inch apart. When cool dip in chocolate fondant.
WALNUT WAFERS
Cream one cupful of butter with one and one-half cupfuls of sugar; add
three beaten eggs; put two cupfuls of chopped walnut meats into one
cupful of flour, and add this to the batter. Sift one teaspoonful of
baking-powder and one and one-half cupfuls of flour together, and add at
the last. Drop by spoonfuls on buttered tins, dust with granulated
sugar, and put a whole walnut meat on each one. Bake them in a moderate
oven.
PEANUT JUMBLES
Take two tablespoonfuls of butter, one cupful of sugar, one egg, half a
teaspoonful of soda, one teaspoonful of cream of tartar, one
tablespoonful of milk, and flour enough to make a soft dough. Roll thin
and cut with a jumble cutter, brush over with beaten egg and cover
lightly with chopped peanuts. Bake separately the small rounds cut from
the center.
COCOANUT JUMBLES
Beat half a cupful of butter and half a cupful of sugar to a cream,
flavor with a teaspoonful of vanilla, then add two eggs, a cupful of
freshly grated cocoanut, and two cupfuls of flour sifted with a level
teaspoonful of baking-powder. Pat and roll out thin on a well-floured
board, adding more flour if needed. Flour a jumble cutter well and cut
into rings. Brush the tops of the cakes with milk and sprinkle with a
mixture of granulated sugar and cocoanut. Place far enough apart on
buttered pan so that they will not touch when baked. Bake in a rather
hot oven until a pale brown.
FRUIT ROCKS
Cream one cup of sugar with two-thirds cup of butter, add one and a half
cupfuls of flour, two eggs, one cupful of English walnut meats, one
cupful of chopped raisins, one teaspoonful of cinnamon, one teaspoonful
of cream of tartar and one-half teaspoonful of soda dissolved in a
little water. Drop by teaspoonfuls on buttered tins an inch or more
apart. Press one-half of an English walnut meat or a raisin in the
center of each, and bake until a nice brown.
RAISIN SPIRALS
Take one cup of sugar, one-half cupful of butter and yolks of two eggs,
and beat to a cream. Add one cupful of sour milk and one cupful of
chopped raisins; one-half teaspoonful each of cinnamon and nutmeg.
Dissolve one teaspoonful of soda in a little of the milk. Just before
putting in the flour add the beaten whites of two eggs. Make a very
stiff dough and cut into thin strips about five inches long. Roll around
the finger and fry in butter a delicate brown.
FRUIT BARS
Mix together one cupful of butter and one cupful of brown sugar until
creamy, add two well-beaten eggs, one-half cupful of sour milk and scant
teaspoonful of soda if the milk is thoroughly sour, if not use only half
a teaspoonful. Beat up together, then add enough flour to make a dough
that will roll nicely but be careful not to get it too stiff. Flour the
board well, then roll out thin and cut with a narrow oblong cutter. Put
through a food chopper one pound of stoned dates and one-half pound of
figs. Work together and then roll in a thin sheet. Put a layer of this
fruit paste between every two of the cakes in sandwich fashion. Bake in
a hot oven. Marmalades or candied fruits or nut and fruit mixtures can
be used for these bars.
MAPLE DROPS
To a half cupful of maple syrup add one teaspoonful of melted butter,
one well-beaten egg and one cup of flour sifted with a teaspoonful of
baking-powder. Add a pinch of salt. Beat and drop by spoonfuls or
half-spoonfuls on buttered tin, and bake in a quick oven. Cover with
maple fondant.
GINGER CHIPS
Stir together a cupful of butter and one cupful of brown sugar. Add one
tablespoonful of ginger and one teaspoonful each of cloves and cinnamon.
Mix in two cupfuls of good baking molasses and the grated peel of a
large lemon. Add a teaspoonful of soda dissolved in a little hot water.
Mix in enough flour to make a stiff paste. Roll out very thin, a small
portion at a time, and cut into narrow strips about one inch wide and
four inches long. Bake in a moderate oven for ten minutes.
GINGER WAFERS
Stir one-fourth cupful of butter and one-half cupful of sugar to a
cream, add two eggs, the whites and yolks beaten separately. Add a half
cupful of flour or just enough to make a thin batter, mix well, then add
one tablespoonful of ginger, and the grated peel of a lemon. Drop by
spoonfuls on buttered tins, far enough apart not to run together. Bake
in a moderate oven, and when half done roll up into little cylinders,
and return to the oven and crisp until brown.
MARSHMALLOW CAKES
Blanch and dry gently in the open oven sufficient hickory-nut meats to
fill three-fourths of a cup. Cool and chop very finely. Beat three eggs,
yolks and whites together, until light. Add the nuts, two
tablespoonfuls of powdered sugar, a half teaspoonful of orange extract
and sufficient flour to form a soft dough. Roll out on board until about
an inch in thickness and cut in small diamonds that measure only two or
three inches from point to point. Lay on shallow greased tins and bake
to a pale brown in a moderate oven. Frost with marshmallow icing while
they are still warm.
GINGER NUTS
Take one pint of baking molasses and add one-half cupful of melted
butter, one cupful of brown sugar and one tablespoonful of powdered
ginger. Stir these ingredients well together, and while mixing add two
tablespoonfuls of candied lemon or orange peel, one tablespoonful of
candied angelica cut into small dice, and a teaspoonful of soda
dissolved in a little warm water. Having mixed all thoroughly together
break in one egg and work in as much flour to form a paste just stiff
enough to handle. Form into balls, and press a raisin or blanched almond
in the top of each, and bake on greased tins in a rather quick oven.
GERMAN GINGER BALLS
Beat up four eggs until very light and foamy; then add gradually a half
pound of light brown sugar, a teaspoonful of ginger, and one-half
teaspoonful of allspice or cinnamon, the juice of one lemon and
three-fourths cupful of pastry flour. Form with floured hands into small
balls, placing in the center of each a tiny piece of preserved ginger,
or candied ginger. Place in a greased baking-pan far enough apart not to
touch when baked. Bake in a quick oven.
CINNAMON CRISPS
Beat one-third cup of butter and two-thirds cup of sugar until light and
creamy, then add one teaspoonful of ground cinnamon, one and one-half
cups of flour and one teaspoonful of baking-powder together. Mix to a
dough with one-third cup of milk, using only enough to make the dough so
that it will roll out easily. Roll very thin, and cut into small
squares or rounds. Bake on greased tins in a moderate oven.
CHOCOLATE STICKS
Cream together one cupful of sugar, one tablespoonful of butter, the
yolk of one egg and one-half cup of milk. Melt one and one-half squares
of chocolate, add to the mixture, then add one cupful of flour, add
one-half cupful more of milk, and one-fourth cupful of flour into which
has been sifted one teaspoonful baking-powder and one-fourth teaspoonful
of soda. Bake in a sheet that will be about three-fourths of an inch
thick when baked. Cut into strips about one inch wide and three or four
inches long. When cool dip into pink fondant, then into melted
chocolate. Decorate the top of each strip with a half of a pecan or
hickory-nut meat.
ORANGE CAKES
Cream together one-half cupful of butter, one cup of sugar, add the
yolks of five eggs beaten thick, one-half cupful of milk, one and
three-fourths cupfuls of flour sifted with two level teaspoonfuls of
baking-powder. Add one teaspoonful of orange extract. Roll out and cut
in star or other fancy shape. Cover with yellow orange flavored fondant,
and sprinkle over the top with candied orange peel cut into bits.
COCOANUT DROPS
Sift together one and one-half cupfuls of flour and a rounding
teaspoonful of baking-powder. Beat up one egg until light, then beat
into it one-half cupful of sugar, add a half cupful of grated cocoanut
and a teaspoonful of grated lemon rind, then alternately the flour and
half a cupful of rich cream. Drop in little pats on greased pans which
have been dusted with flour. Have the cakes far enough apart so that the
batter will not run together. Sprinkle a little grated cocoanut over the
top of each cake and bake in a moderate oven.
ALMOND CAKES
Mix together one-fourth cupful of butter and a cupful of sugar to a
cream, add the beaten yolks of four eggs, one-fourth cupful of cream
and two cupfuls of flour in which has been placed one teaspoonful of
baking-powder. Roll out on a well-floured board about one-fourth of an
inch thick, cover with powdered sugar and cut into diamonds. Spread with
maple fondant, and sprinkle the cakes thickly with blanched and chopped
almonds.
PEANUT WAFERS
Beat together one-half cupful of nice white lard mixed with butter (half
and half of each) and one cupful of sugar, add one cupful of ground
peanuts, and one and one-half cupfuls of flour mixed together with one
teaspoonful of baking-powder, and one-third teaspoonful of salt. Add
one-half cupful of milk or water, or just enough to make a dough that
will roll thinly. It is best to mix the flour and milk in alternately.
Cut into small rounds and place a half peanut meat on top of each cake.
GERMAN WAFERS
Warm one-third cupful of butter, and stir in five eggs, one at a time.
Mix in one quart of sifted flour, and one teaspoonful each of vanilla
and banana extract. Spread over a buttered dripping pan and bake in a
hot oven until a delicate brown. Cut into squares, pick with a fork and
dip into powdered sugar.
JAPANESE WAFERS
Beat up the whites of two eggs until stiff, then add two tablespoonfuls
of rice flour and two tablespoonfuls of sugar. Work in one tablespoonful
of softened butter. Pour into a pan lined with paraffine or oiled paper,
making it as thin as possible. Bake in a moderate oven and roll around a
round stick, after cutting them in four inch squares.
ENGLISH WAFERS
Stir together one cupful of butter with one-half cupful of sugar, add
four eggs, the whites and yolks beaten separately, one-half cupful of
currants, and one-fourth teaspoonful of cinnamon. Add two tablespoonfuls
of strong rose water and three-fourths cup of flour, roll very thin and
bake on buttered tins for about five minutes or until a delicate brown;
cut into small squares, and dust with powdered sugar.
DELICIOUS TEA COOKIES
Cream together one-half cupful of butter and one cupful of sugar, add
four eggs, one cupful of chopped nut meats, one cupful of chopped
raisins, a teaspoonful of soda stirred in one cupful of good New Orleans
molasses, and one-half teaspoonful each of cinnamon and allspice. Add
enough flour to make a dough that will roll out thin. Mix all the
ingredients well together. Bake in a hot oven and ice or not as liked.
RAISIN COOKIES
Cream together one cupful of butter and one cupful of sugar, add two
eggs well beaten; then add one teaspoonful of soda and two teaspoonfuls
of cream of tartar dissolved in a little lukewarm water. Now stir in
three cupfuls of flour, one cupful of chopped raisins, one teaspoonful
of cinnamon, and one-fourth teaspoonful of nutmeg. Drop the batter in
spoonfuls on a well-buttered pan, being careful to leave room for the
cakes to spread. Bake in a moderate oven until a nice brown color.
LOVE DIAMONDS
Cream together one cupful of sugar and one-fourth cupful of butter, then
add one-half cupful of sweet milk. Sift with one cupful of flour one
teaspoonful of baking-powder and add half of it. Stir in two whites of
eggs beaten stiff, and then the remainder of the flour and a teaspoonful
of vanilla. Pour into a square pan and bake. When cool cut into
diamonds. Mix into a cupful of melted chocolate fondant a half cupful of
cocoanut, and spread the diamonds with this, or spread with a pink
fondant flavored with rose, and sprinkled over with grated cocoanut.
MARMALADE DIAMONDS
Cream together one-half cupful of butter and one cupful of granulated
sugar; then add the beaten yolks of three eggs, one-half cupful of
sweet milk; then work in two cupfuls of flour into which has been sifted
two teaspoonfuls of baking-powder, add the stiffly beaten whites of
three eggs and one teaspoonful of lemon extract. Pour into square pan
and bake. When cool cut into diamonds. On half of the cakes spread
lemon, orange or any good marmalade, and place the other halves on these
in sandwich fashion. Cover with yellow fondant flavored with lemon or
orange.
LEMON CAKES
Cream together one cupful of butter and one cupful of sugar, add two
eggs, one teaspoonful of soda dissolved in two tablespoonfuls of sweet
milk, and the grated rind and juice of one lemon. Add enough flour to
knead into a stiff dough, roll thin, cut into stars, rounds or squares.
Bake in a quick oven. Ice with lemon flavored fondant or icing.
MAPLE NUT WAFERS
Cream together one cupful of maple sugar and one-half cupful of butter,
add two eggs, the whites and yolks beaten separately. Sift and add two
thirds cupful of flour and one-half cupful of chopped nut meats. Sift in
the flour one teaspoonful of baking-powder. The batter should be of the
right consistency to spread thinly over a buttered pan; if too stiff add
a little milk. Sprinkle over the top with coarse chopped nuts. Bake
rather slowly and cut into squares before removing from the oven.
VANILLA WAFERS
Cream together one-third cupful of butter and one cupful of sugar, add
one egg, and one-fourth cup of sweet milk. Sift together one teaspoonful
of salt, one teaspoonful of baking-powder, with two and one-fourth
cupfuls of flour. Beat up, add a tablespoonful of vanilla. Pour into
pan, spreading thinly over it. Bake in a moderate oven.
CHOCOLATE DIAMONDS
Cream together one-half cupful of butter and one cupful of sugar. Sift
into three cupfuls of pastry flour two tablespoonfuls of baking-powder,
then add alternately with one cupful of sweet milk, and two eggs. Flavor
with one teaspoonful of vanilla. Bake in square layer cake tins, and
when cold cut into diamonds. On the half of these cakes spread a
chocolate paste made as follows: Beat some fresh butter with a wooden
spoon until it is soft and creamy. Add by degrees sufficient milk
chocolate, which has been reduced to a very fine powder, to make the
butter quite brown. Flavor with vanilla. Place the unspread cakes on top
of the spread ones in sandwich fashion, and ice with chocolate fondant,
or else use white fondant and sprinkle thickly with chopped almonds.
CORIANDER CAKES
Cream together one cupful of sugar and four eggs until thick and white,
then add one and a half cupfuls of flour into which has been sifted one
teaspoonful of baking-powder; then add two tablespoonfuls of coriander
seed and one teaspoonful of lemon extract. This should be a rather thick
sponge. Drop by spoonfuls on buttered pans or greased paper. Bake in a
hot oven to a golden brown.
PEACH BLOSSOM CAKES
Cream together one cupful of sugar and one-half cupful of butter, then
add one-half cupful of sweet milk. Sift into one cupful and a half of
flour two teaspoonfuls of baking-powder and stir in half of this, then
add the stiffly beaten whites of three eggs and then the remainder of
the flour and one-half teaspoonful of corn-starch. Pour into two square
pans and bake in a rather quick oven. When cool cut in small squares and
ice with pink fondant flavored with peach or rose extract or ice with
white fondant and sprinkle with pink pulverized sugar.
WILD ROSE CAKES
Cream together one-half cupful of butter and one cupful of sugar, then
add one-half cupful of sweet milk. Sift with one teaspoonful of
baking-powder into one cupful of flour, add part of the flour, then the
stiffly beaten whites of three eggs, then add the remainder of the
flour and a teaspoonful of rose or strawberry extract. Beat up
thoroughly and bake in sheets in two square pans. Cut into squares when
cool and ice with white fondant, and then with a pastry tube and pink
fondant place a wild rose in the center of each cake. Put a little
yellow or chocolate fondant in the center of each rose.
CREAM NUT PUFFS
Take one-half cupful of butter, one and one-half cupfuls of flour, eight
eggs and two cupfuls of hot water. Melt the butter in the water, set
over the fire and bring to a gentle boil. Then put in the flour and boil
until it leaves the sides of the saucepan, never ceasing to stir. One
minute is enough. Turn into a bowl to cool. Beat the eggs in one at a
time, beating one minute after each egg is put in, and then when all are
in beat for two or three minutes. Set on ice for an hour, then drop in
spoonfuls on buttered paper, being careful to get them far enough apart
so that they will not touch each other. Bake for about fifteen minutes
in a quick oven or until a nice brown. When cool make a slit in the side
of each and fill with a cream nut filling made as follows: Place in a
double boiler one cupful of milk, stir into this a tablespoonful of
corn-starch dissolved in a little milk, and gradually one egg beaten
light and one-half cupful of sugar. Stir until thick and smooth, then
stir in one-half cupful of finely chopped hickory or pecan nut meats.
Flavor with a teaspoonful of vanilla. When cold fill into the slits in
the cakes. These are delicious.
SPICE FINGERS
Beat five eggs and two cupfuls of light brown sugar until light, then
stir in one teaspoonful of cinnamon and one-half teaspoonful each of
cloves, allspice and nutmeg, also one-fourth cupful of almonds pounded
into a paste and two ounces of citron cut fine; then add one-half cupful
of molasses, and lastly the flour into which three level teaspoonfuls of
baking-powder have been sifted. Use enough flour to make it stiff enough
to roll thin. Cut into long strips about the length of a finger, and
about an inch wide. Bake on greased pan in a moderate oven. When cool
dip into chocolate fondant or any colored fondant. They are good dipped
into maple fondant.
CARAWAY COOKIES
Cream together one cupful of sugar, one-half cupful of butter till
light, then add one-fourth cup of water, and two eggs well beaten. Sift
with three cupfuls of flour two teaspoonfuls of baking-powder, and add
gradually, and then stir in a tablespoonful of caraway seeds. Mix the
ingredients well together, roll thin and cut out in fancy shapes or in
rounds. Bake in the oven until a delicate brown.
DAISY CAKES
Cream together one-fourth cup of butter and two-thirds cupful of sugar,
add one egg, one-half cupful of cold water or sweet milk, and the grated
rind of one orange. Sift a teaspoonful of baking-powder with one cupful
of flour and stir in. Beat steadily for five or eight minutes, then
turn into small greased gem pans. Bake in a moderate oven. Turn out of
the pans and when cold cover with orange fondant. With halved almonds
form a daisy in the center of each cake, using a center of candied
orange peel.
VANILLA SUGAR CAKES
Cream together one cupful of butter and one cupful of sugar, add two
well-beaten eggs, and three teaspoonfuls of vanilla extract. Sift with
three cupfuls of flour three teaspoonfuls of baking-powder. Roll out
thin, sprinkle with sugar and press in with the rolling pin. Cut into
rounds or squares and bake them a delicate brown on greased tins.
CHOCOLATE GINGER DROPS
Place in a bowl one cupful of molasses, half a cupful of sour cream, one
tablespoonful (level) of ginger, one teaspoonful of cinnamon and mix
well together, then stir in one-fourth cupful of melted butter. Dissolve
a teaspoonful of soda in a little water and add to the other
ingredients. Add enough sifted flour to make a drop batter. Drop from
spoon on greased pan, far enough not to touch each other when baked. Dip
each little drop cake into melted chocolate fondant. The dough should be
stiff enough so that the batter will not run over the pan but keep its
shape when baked. Try a bit of the batter in the oven before putting in
the cakes. These cakes should be baked in a quick oven.
COCOANUT FRUIT DROPS
Cream together one cup of sugar and one-half cup of butter, then add one
egg and one cup of milk. Mix one cupful of raisins in one-half cupful of
flour and add to the other ingredients with one and one-half cupfuls of
flour into which has been sifted two teaspoonfuls of baking-powder, then
add one-half cupful of grated cocoanut and one teaspoonful of vanilla.
Drop by spoonfuls on greased pans and bake in a moderate oven fifteen
minutes. Can be iced with white fondant and sprinkled over with grated
cocoanut.
PRESERVED FRUIT DAINTIES
Cream together one-half cupful of butter and one cupful of sugar, then
add three well-beaten eggs and one-half cupful of sweet milk. Mix smooth
and then add gradually one and a half cupfuls of flour into which has
been sifted one teaspoonful of baking-powder. The dough should be as
soft as it can be handled easily. Flour the board well and cut out into
rounds or squares, and place preserved fruit over the top. Any thick
preserved fruit may be used. Bake in a quick oven a nice brown.
JELLY JUMBLES
Cream together one-half cupful of butter and one cup of sugar, add one
well-beaten egg, then one and one-half cupfuls of flour into which have
been sifted one teaspoonful of baking-powder and one-fourth teaspoonful
of salt. Stir well, then add one-third cup of sweet milk or just enough
to form a dough that will roll out. Flour the board and roll very thin.
Cut out with a jumble cutter or a doughnut cutter. Spread half of these
with some good jelly, and place the unspread cakes on top of these in
sandwich fashion. Press the edges slightly together and bake on greased
pans.
CHOCOLATE NUT WAFERS
Cream together one-half cupful of butter with one cupful of sugar, add
two well-beaten eggs, and two squares of grated chocolate melted in
one-fourth cupful of hot water. Sift with two-thirds cup of flour one
teaspoonful of baking-powder, and a pinch of soda. Pour very thinly over
well-greased pans, and sprinkle generously over with chopped nut meats.
Bake in a moderate oven, and cut into small squares or diamonds.
LADY FINGERS
Beat five eggs up until light, add one-half cupful of powdered sugar and
beat up for several minutes; sift in with one cupful of flour one
teaspoonful of baking-powder and stir slowly. Place the batter in a
pastry bag and run it out through the tube on light brown paper (not
buttered), making each cake about a finger in length, and about
one-fourth inch wide; be careful not to get them too wide. Sprinkle with
granulated sugar, bake in a quick oven. Place the paper on a damp table
and let stand a few moments and the cakes can be readily removed. Stick
the cakes together back to back; this will make them round like fingers.
If liked a little jelly may be spread between the cakes before putting
them together.
FRUIT PUFFS
Take five eggs and beat the whites and yolks separately, stir in
gradually one and a half cupfuls of sugar, and one and a half cupfuls of
flour into which has been sifted two teaspoonfuls of baking-powder. Bake
in deep gem pans, filling about half full. Make a fruit filling as
follows: Place in a saucepan one-half cupful of finely chopped figs,
one-half cupful of dates, one-half cupful of chopped raisins and
one-half cupful of water. Let simmer slowly for an hour, then add a
teaspoonful of vanilla. Make slits in the sides of the cakes and fill
in with this fruit mixture. Cover with icing or chocolate fondant.
NUT TARTS
Prepare a short pastry crust, adding to the flour one tablespoonful of
powdered sugar. Roll out very thin. Dip fancy cutters in flour and cut
the pastry, then pierce the half of the cakes with a small circular
cutter. Some of the cakes can be made with one hole, some two and some
three. Place these on greased pans and bake in the oven a pale brown.
After removing make a paste with the stiffly beaten whites of two eggs,
two tablespoonfuls of finely chopped nut meats, two tablespoonfuls of
maple sugar, and a little cream if the paste is too thick to spread
nicely. Spread this on the cakes that have been left whole, and then
place the cakes with the holes on top. Fill up the depressions or holes
with jelly, marmalade or fondant.
Index
ALMOND CAKES, 167
Almond Macaroons, 135
Almond Nougat, Brown, 63
Almond Toffee, 65
Apple Sweetmeats, 147
Arabian Confection, 146
Assorted Bonbons, 115
BARLEY FUDGE, 52
Bonbon Cakes, 153
Bonbons, 103
Bonbons with Cocoanut, 110
Brown Almond Nougat, 63
Burnt Almond Fudge, 46
Buttercups, 142
Butternut and Maple Cream, 68
Butternut Caramels, 58
Butter-Scotch, 32
Butter-Scotch, French, 33
CAKE CONFECTIONERY, 153
Candied Cherry Foam, 97
Candied Chestnuts, 69
Candied Sweet Potato Balls, 144
Candy Potatoes, 149
Caramels, 45
Caraway Cookies, 178
Carrot Caramels, 58
Cherokee Crisp, 129
Cherry and Almond Confection, 73
Cherry Foam, 84
Cherry Foam, Candied, 97
Cherry Macaroons, 138
Chestnuts, Candied, 69
Chocolate Almonds, 63
Chocolate Arabics, 148
Chocolate Caramels, 53
Chocolate Chips, 31
Chocolate Cream Caramels, 56
Chocolate Creams, 103
Chocolate Creams with Fruit Centers, 104
Chocolate Creams with Nut Centers, 106
Chocolate Diamonds, 173
Chocolate Fondant, 25
Chocolate Fudge, 45
Chocolate Ginger Drops, 179
Chocolate Macaroons, 136, 139
Chocolate Nut Candy, 68
Chocolate Nut Wafers, 182
Chocolate Nuts, 158
Chocolate Pop-Corn Balls, 124
Chocolate Taffy, 34
Chocolate Sticks, 166
Cinnamon Crisps, 165
Cinnamon Fudge, 50
Cinnamon Jibb, 32
Cinnamon Macaroons, 140
Coating Chocolate Creams, 108
Cocoanut Bonbons, 110
Cocoanut Caramels, 53
Cocoanut Creams, 95
Cocoanut Drops, 167
Cocoanut Fruit Drops, 180
Cocoanut Fudge, 49
Cocoanut Jumbles, 159
Cocoanut Macaroons, 137
Cocoanut Marshmallow Fudge, 51
Cocoanut Marshmallow Fudge (another variety), 51
Cocoanut Marshmallows, 141
Coffee Caramels, 52
Coffee Fudge, 47
Coffee Macaroons, 138
Coloring, 19
Coriander Cakes, 174
Crack Stage, 18
Cream Candies, 93
Cream Macaroons, 135
Cream Nut Bars, 67
Cream Nut Puffs, 176
Crystallization, 19
Crystallized Pop-Corn, 127
DAISY CAKES, 178
Date Brittle, 32
Date Delight, 87
Dates, Fruit Filling, 82
Dipping Fondant, 117
Divinity Fudge, 48
Divinity Fudge, Strawberry, 79
Divinity Hash, 149
ENGLISH WAFERS, 169
FIG BRITTLE, 32
Fig Favorites, 85
Fig Fudge, 48
Flavoring, 19, 20
Fondant, 23
Fondant, Dipping, 117
Franconia Caramels, 57
French Butter-Scotch, 33
Frosted Fruit Fudge, 83
Fruit Bars, 161
Fruit Bonbons, 113
Fruit Candies, 77
Fruit Chocolate Balls, 86
Fruit Fudge, 49
Fruit Puffs, 183
Fruit Rocks, 160
Fruit Roll, 88
Fruit, Stuffed with Nuts, 73
Fruit Tablets, 38
Fudge, Pop-Corn, 131
Fudges, 45
GERMAN GINGER BALLS, 165
German Wafers, 168
Ginger Chips, 162
Ginger Creams, 93
Ginger Nuts, 164
Ginger Wafers, 163
Glacé Nuts, 70
HARD BALL STAGE, 18
Hard Candies, 31
Hard Crack Stage, 18
Hickory-Nut Macaroons, 137
Hodge-Podge Candy, 143
Honey Peppermint Tablets, 37
Honeycomb Candy, 146
Honey Creams, 96
Horehound Candy, 34
How to Coat Chocolate Creams, 108
How to Dip with Fondant, 117
ICE POP-CORN BALLS, 126
Ingredients, 16
JAPANESE WAFERS, 169
Jasmine Macaroons, 136
Jelly Cake Candy, 88
Jelly Caramels, 55
Jelly Jumbles, 181
LADY FINGERS, 182
Layer Fudges, 50
Lemon Cakes, 172
Lemon Creams, 94
Lemon Stick Candy, 35
Love Diamonds, 171
MACAROONS, 135
Maple and Butternut Cream, 68
Maple Creams, 95
Maple Delight, 99
Maple Drops, 162
Maple Foam, 97
Maple Fondant, 26
Maple Nut Wafers, 172
Maple Panocha, 33
Maple Pop-Corn Bars, 128
Maple Sugar Fudge, 46
Maple Tablets, 37
Maraschino Drops, 79
Marmalade Diamonds, 171
Marshmallow Cakes, 163
Marshmallow Fruit Fudge, 83
Marshmallow Fudge, 47
Marshmallows, 140
Marzipan Fruit Candies, 81
Mexican Nut Confection, 72
Mexican Panocha, 66
Miscellaneous Cakes, 153
Miscellaneous Sweets, 135
Molasses Caramels, 57
Molasses Pop-Corn Balls, 124
Molasses Taffy, 35
NUT BARS, CREAM, 67
Nut Bonbons, 68, 112
Nut Candies, 63
Nut Chocolate Caramels, 54
Nut Foam Chocolates, 98
Nut Loaf, 72
Nut Stuffed Fruit, 73
Nut Taffy, 35
Nut Tarts, 184
ORANGE CAKES, 166
Orange Marshmallows, 141
Oriental Bonbons, 118, 148
PEACH BLOSSOM CAKES, 175
Peanut Brittle, 65
Peanut Fudge, 48
Peanut Jumbles, 159
Peanut Macaroons, 137
Peanut Molasses Candy, 71
Peanut Wafers, 168
Pear Caramels, 81
Peppermint Creams, 94
Peppermint Stick Candy, 36
Persian Confection, 144
Pineapple Fudge, 50
Pineapple Marshmallows, 85
Pistachio Macaroons, 139
Pop-Corn Almond Nougat, 130
Pop-Corn Bars, 128
Pop-Corn Brittle, 130
Pop-Corn Dainty, 126
Pop-Corn Fudge, 131
Pop-Corn Macaroons, 129
Pop-Corn Sweets, 123
Popping Corn, 123
Potatoes, Candied, 149
Pralines, 67
Preserved Fruit Dainties, 181
Prunes, Stuffed, 87
QUEEN MACAROONS, 136
Quince Confection, 79
RAISIN COOKIES, 170
Raisin Spirals, 161
Raisin Stickies, 39
Rose Nougat, 38
SALT WATER TAFFY, 40
Sea Foam Candies, 93
Snow Pop-Corn Balls, 125
Soft Ball Stage, 17
Southern Hazelnut Toffee, 66
Spice Fingers, 177
Spice Nuts, 157
Storing Pop-Corn, 124
Strawberry Caramels, 55
Strawberry Divinity Fudge, 79
Strawberry Drops, 36
Stuffed Prunes, 87
Sugar, 16
Sultana Caramels, 54
Surprise Dates, 82
Sweet Potato Balls, Candied, 144
TAFFY DREAMS WITH NUT CENTERS, 40
Tea Cookies, 170
Temperature, 17
Tests for Temperature, 17
Thermometers, 14, 17
Turkish Confection, 145
Turkish Delight, 147
Tutti-Frutti Caramels, 57
Tutti-Frutti Cream, 80
UTENSILS, 14
VANILLA CARAMELS, 55
Vanilla Sea Foam, 96
Vanilla Sugar Cakes, 179
Vanilla Taffy, 39
Vanilla Wafers, 173
WALNUT BONBONS, 71
Walnut Creams, 95
Walnut Wafers, 158
Watermelon Dainty, 86
White Nougat, 64
Wild Rose Cakes, 175
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* * * * *
Transcriber's Notes:
Repeated Chapter headers were removed to avoid some redundancy for the
reader.
Page 5, "Panochia" changed to "Panocha" (Mexican Panocha)
Page 52, word "of" removed from text. Original read (half-dozen of
marshmallows)