CREAM CANDIES--UNCOOKED
THE candies that were made without cooking were a constant source of
delight, for Betsey learned so many different ways of combining them.
Foundation Cream
White of 1 egg
Same amount of liquid.
Sugar (confectioner's), 1 pound
Flavoring.
Betsey put the white of the egg in the glass measuring cup, noticed
carefully just how much it measured and then added the same amount of
water, next she flavored it with a few drops of vanilla or almond or
peppermint or strong coffee or fruit syrup of any kind, and mixed well.
The confectioner's sugar she thoroughly sifted through a hair wire
strainer, then added a little of the liquid mixture at a time until
the cream was sufficiently flexible to be molded with the fingers.
This was then put in a covered bowl and set away in a cool place for
twenty-four hours to harden.
When this was ready to use Betsey made--
Almond Creams
Foundation cream.
Blanched almonds.
First Betsey shelled the almonds, then blanched them by covering with
boiling water for about a minute (this made it very easy to slip off
the brown skins), next she split them in two.
Taking some of the cream, she molded it into balls, pressed flat and
put half an almond on each side.
Pecan Creams
Foundation cream.
Pecans (in halves).
Betsey's mother bought the pecans already shelled, as it was almost
impossible to shell them without breaking them.
Taking some of the cream, she molded it into balls, pressed flat and
put half a pecan on each side.
Walnut Creams
Foundation cream.
Half walnuts.
The cream she molded into small balls, pressed flat and put half a
walnut on each side of the cream.
Another time Betsey tried--
Cherry Creams
Foundation cream.
Candied cherries and angelica.
Betsey cut the cherries lengthwise in two, shaped the cream into small
balls and pressed half a cherry on each side.
The angelica she cut into strips to form stalks, then stuck a cherry on
each. Sometimes she simply put the cherry inside the cream balls.
* * * * *
The pretty combination that follows was called--
Neapolitan Cream Squares
Foundation cream.
Vanilla flavoring and color pastes.
Betsey's mother had a large marble slab which she used for rolling
out pastry, and this slab Betsey sprinkled with confectioner's sugar
that had been thoroughly sifted. To the cream she added a few drops
of vanilla and kneaded it in thoroughly. This she divided into five
portions, leaving one white and coloring the others pink, green, yellow
and chocolate. (Mother always bought the best flavorings and the same
concern which made these also had color pastes which were pure and
harmless and made according to government regulations, so mother bought
some for Betsey with directions for using.) Betsey rolled out each
portion alike, placed one on top of another, pressed the rolling-pin
lightly over them and cut in half-inch squares with a sharp knife, then
placed on waxed paper to dry.
Chocolate Cream Peppermints
White of 1 egg
Water, 1 tablespoon
Oil of peppermint, 4 drops
Sugar (confectioner's).
Chocolate, 3 squares
Betsey mixed the egg white, water and oil of peppermint drops in a bowl
and added as much sifted confectioner's sugar as it would absorb.
The board she sprinkled well with the sugar, then rolled out the
mixture to one fourth inch in thickness, and cut out with a small round
cutter.
While she was busy with this the chocolate had melted; this she had
placed in a good-sized breakfast cup, and the cup in a small shallow
pan of hot water on the back of the stove.
Now Betsey took two silver forks and dipped each round of cream in the
chocolate, carefully draining each one before placing on waxed paper.
Sometimes she needed to melt a little more chocolate, as the eggs
varied in size and so made more or less accordingly.
* * * * *
One of Betsey's schoolmates gave her a recipe for lemon and orange
creams that her mother often made, so Betsey tried these.
Lemon Creams
Lemon, One
Tartaric acid, A pinch
Sugar (confectioner's).
First Betsey grated the rind of the lemon into a bowl, then added the
lemon juice (strained), the pinch of tartaric acid and sufficient
sifted confectioner's sugar to mold into small balls which she
flattened into cakes. These she covered with waxed paper and put in a
cool place and they were ready the next day to eat.
Orange Creams
Orange, One
Tartaric acid, A pinch
Sugar (confectioner's).
As for "Lemon Creams," Betsey grated the rind of the orange into a
bowl, added the strained orange juice, a pinch of tartaric acid and
sufficient sifted confectioner's sugar to mold into small balls, which
she flattened into cakes. Sometimes Betsey put a half cup of walnut
meats or pecan meats through the meat chopper and molded them into the
cream.
Then she covered with waxed paper, put in a cool place and they were
ready the next day to eat.
She also added the nuts to the "Lemon Creams" when she wanted a change.