Home Candy Making

Never stir the syrup after the sugar is dissolved. Never allow the crystals to remain on the sides of the saucepan, but wipe them carefully away with a damp sponge. Do not shake or move the saucepan while the syrup is boiling, or it may granulate. fondant constantly while melting, or it become a clear syrup. Never melt fondant by placing the saucepan immediately on the stove, but prevent danger of scorching by placing it in a basin of hot water. Never waste the odds and ends left over, but work them up into tiny oddities. Make fondant one day. it into candy the next. Have everything in readiness before beginning. Buy English walnuts already shelled, thus avoiding waste in cracking. Buy almond paste already prepared. (7) If the sugar grains, reboil, and use it for old-fashioned cream candy, or plain sugar taffy. Use only the best granulated sugar for boiling, and confectioners' XXX for kneading. If melted fondant is too thick, add water most cautiously, a few drops at a time. A half-teaspoonful too much will render it valueless for dipping candies, but it may be used for marrons glaces, or for dipping fresh fruits. Use all flavorings as concentrated as possible. Procure the necessary utensils before beginning, as the whole set mentioned will not cost over three dollars. If your fondant grains, you have boiled it too long. Add water and boil again. If it is a greasy gray cast, you beaten it before it was sufficiently cool. While stirring the melting fondant, be very careful not to splash the water into it. To cool candy, place it in a dry, cool place—not a refrigerator. To keep candy, use air-tight boxes.

From Home Candy Making, 1889, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 17 in the book

As sugar is the basis of candies, it is very necessary that the manipulator should carefully study and observe the different grades and qualities of sugar, the changes which take place under different circumstances, and its general behavior when mixed with other articles during the process of manufacture. As the ways of sugar are "dark and mysterious," I feel myself incompetent to put the bright side outward. The confectioner's art is ranked among the first of the graceful accomplishments»that belong to domestic economy. The tempting dainties manufactured by our first-class confectioners may be as daintily made by an amateur, but it requires time, patience, and much practicing. The greatest trouble with most candy making is an attempt to make those varieties which require the touch and skill of a professional, consequently the work, on comparison, is unsightly. The variety of candy called French cream, made from white of eggs and XXX confectioners' su^ar may (9) be pleasant for home manufacture or for church fairs and special entertainments, but is by no means equal to that made from cooked sugar. The mere following of recipes in candy making will not always insure success, as much judgment must be used. The knowing how to boil the sugar is the principal point to which we will direct attention. There are seven essential points or degrees to be studied.

From Home Candy Making, 1889, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 19 in the book

A granite saucepan, with a side handle, holding one quart, be necessary for sugar Two small saucepans, holding one pint each, are convenient for melting fondant; teacups, however, will answer. One or two pairs of candy tongs and a half-dozen candy dippers. Three small wooden paddles and a six-inch steel spatula. If you can afford it, a marble slab is a convenience; a large meat plate, however, will answer the purpose. An inch and a half paste brush, a twenty-five cent alcohol stove, a sponge, and a few large sheets of paper will complete the list.

From Home Candy Making, 1889, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 21 in the book

i ounce powdered cochineal y2 pint of soft water 5 grains of bi-carbonate of soda 2 drachms of powdered alum 2 drachms of cream of tartar the cochineal, and soda together reduced one-half; then add the alum and cream of tartar, and boil ten minutes longer.

From Home Candy Making, 1889, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

y^ pint of sugar ^ pint of water Put the sugar in the granite kettle and stir it constantly, a wooden paddle, it melts and begins to smoke and burn, then add quickly the water, stir and boil until reduced to a thickish syrup, the consistence of molasses. Bottle for use. This will keep a year.

From Home Candy Making, 1889, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 23 in the book

2 teaspoonfuls orange Pekoe i teaspoonful Ceylon tea i*4 gills boiling water Put the tea in a china bowl or teapot, and pour over it the water, which should be freshly boiled, cover the bowl, and stand it in a warm for ten then strain through two thicknesses of cheese cloth, and it is ready for use.

From Home Candy Making, 1889, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

gill alcohol 3 drops oil of rose 3 drops oil of peppermint Mix the ingredients in a bottle, shake well, cork, and it is ready for use. A teaspoonful will flavor a pound of sugar. This fondant will form the foundation of two-thirds of your candies. In one condition it will form the centres; in another the coverings. Always secure the best granulated sugar for boiling, and a small quantity of confectioners' XXX sugar for kneading purposes. When large quantities of candies are to be made, it is wise to prepare the desired quantity of before beginning to make up the candies, but no matter how many pounds of fondant will be required, only one pound of sugar should be boiled at one time. Now, to begin, put one pound of sugar in your granite saucepan, add about a gill and a half of boiling water, and stir with a wooden paddle is dissolved—not an instant longer. It is impossible for the syrup to burn the water has evaporated, and even then stirring would not prevent the burning, but the slightest motion given cause it to grain, and become sugary. Even the crystals from the condensed (18) steam that form around the sides of the saucepan, will, if allowed to fall in, cause granulation. To avoid this, have a small sponge moistened in cold water, and frequently and carefully wipe away. A word of caution here while wiping away crystals be very careful not to touch the tips of your fingers to the boiling syrup, as it will cause a serious and deep burn. When the syrup has boiled six ready a bowl of ice-water, hold your two forefingers in the they are very cold, then plunge them quickly into the and immediately back the cold is easily done, and there is not the slightest danger of burning the fingers, providing the water is very cold, and you thrust them quickly into When you take your fingers from the cold water, you " must not on your order of going, but go at once." A fork, however, may be used for this testing, but is very unsatisfactory. Continue this trying until a very soft ball can be formed. This trying must be done frequently and carefully, without stirring the syrup, as it passes from one degree to another with great rapidity. As soon as the ball is formed, pour the out on a lightlygreased meat plate. The saucepan can now be partly filled with boiling water, covered, and placed on the stove to In a moment the be thoroughly loosened, and the saucepan can be easily washed.

From Home Candy Making, 1889, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 27 in the book

i teaspoonful of vanilla sugar y2 pound fondant y2 pound unsweetened chocolate or cocoa Work the vanilla sugar into the fondant, then form this into small round balls the size of a marble or it may be made tiny pyramids. on waxed or oiled paper in a cool, dry place for three or four hours. When ready to dip them, put the unsweetened chocolate into one of your small saucepans, stand this in another containing and when the is melted add an equal quantity of melted To melt fondant place it in a teacup, stand this in a basin of boiling water and stir constantly until it is the consistence of thick cream. If when the chocolate and are mixed together they are too for a smooth covering, add a of vanilla and a little hot water, a drop at a time, until you have the desired thickness.

From Home Candy Making, 1889, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 31 in the book

Take a piece of the size of a egg, put it in a tiny saucepan or teacup, it in a basin of boiling water and stir continually it melts, then add a few drops of cochineal to it a pale peach color, then four or five drops of bitter almond flavoring, and a few drops of water if necessary to thin it; remove to the table and dip the hazel nut balls the as you did the Cream

From Home Candy Making, 1889, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

For these, add a tablespoonful of grated chocolate to each half-cup of fondant, knead and work well, adding a few drops of vanilla or a little vanilla powder, using confectioners' XXX sugar, to prevent sticking.

From Home Candy Making, 1889, page 33. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 33 in the book

Chop rather fine some blanched almonds, and, if you have them, a few pistachio nuts, say three dozen almonds and one dozen pistachio nuts; mix the two together. a piece of fondant the size of an egg, knead it smooth and soft, and add to it a tablespoonful of almond paste. This can be purchased in small cans from Park &

From Home Candy Making, 1889, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Work and knead thoroughly blended, and add gradually the chopped nuts. When all are nicely mixed, form into small rolls, a little larger than a lead pencil, and about an inch long, place on oiled and stand aside to harden. hard, dip in melted orange fondant made as follows:—Grate the yellow rind of one orange, and rub it on a plate until reduced to a pulp. Take a half-cup of fondant, knead it on the plate the orange rind, until well mixed, put it in a cup or small saucepan, stand it in a basin of boiling water, and until melted, add a few drops of orange juice it the desired thinness, and it is ready to use.

From Home Candy Making, 1889, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

Work a half-pound of fondant until creamy, add, a little at a time, a of vanilla, knead, using sufficient confectioners' to prevent sticking. ready a pound of English walnuts, shelled and divided halves. a piece of the fondant about the size of a marble, roll it in the hand, and it between two halves of walnut, press them together, and pat down the edges to give them a finished look. them on a platter or dish to harden.

From Home Candy Making, 1889, page 34. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 34 in the book

four canned plums, remove the skins and stones, rub sufficient confectioners' to make a paste, adding a quarter-teaspoonful of cream of tartar. tiny balls the size of a marble, place them on paper, and aside night. Next morning dip them in melted fondant flavored with a teaspoonful of maraschino.

From Home Candy Making, 1889, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Mix one tablespoonful of almond paste and one tablespoonful of fondant together, then form tiny balls or pyramids. Stand them away to harden; when hard, dip in melted fondant flavored with Coffee

From Home Candy Making, 1889, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 36 in the book

Chop together an ounce of citron, six good-sized raisins, stoned, a tablespoonful of currants, washed and dried, and one fig. Mix with these a piece of fondant the size of an egg, roll into balls a little larger than a hazel nut, and place them on oiled paper to harden. When hard, take another piece of fondant, add a half-teaspoonful of powder, and work creamy. a piece in your hand, flatten it, place in centre a plum pudding, cover over it the fondant, and it gently in the palm of the hand until you have a perfectly smooth round white ball. Stand back on the paper to harden. If you use liquor, a few drops of brandy may be added to the fruit, and a teaspoonful may be used in the fondant instead of the vanilla.

From Home Candy Making, 1889, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Chop four dozen pistachio nuts very fine. Mix two tablespoonfuls of almond paste and two tablespoonfuls of together, adding two drops of bitter almond flavoring and sufficient spinach coloring the candy a pale green. If this makes the paste too soft to handle well, knead in a confectioners' paste balls, pyramids and tiny rolls.

From Home Candy Making, 1889, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 39 in the book

Flavor a half-pound of fondant with a half-teaspoonful of vanilla extract, or, if you have it, a teaspoonful of maraschino, work into this two tablespoonfuls of desiccated cocoanut. into small balls, tiny pyramids and rolls. Put a tablespoonful of fondant in a saucer, melt it without stirring, roll the candies in this, in some of the dry cocoanut, and place on oiled to harden. Part of the fondant may be colored pink and flavored rose, or part may be colored green and flavored with almond. In this way you have a greater variety from the same materials.

From Home Candy Making, 1889, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

Put a piece of fondant the size of an egg in a dinner plate, flatten it and place in the centre a half-teaspoonful of ground cinnamon, an eighth of ground cloves, a grating of nutmeg, and a tablespoonful of Blooker's cocoa. Work and knead until thoroughly mixed, adding a teaspoon-

From Home Candy Making, 1889, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 40 in the book

Cover two ounces of fine white powdered gum arabic four ounces or eight of; soak one hour, then heat gradually over boiling water the gum is dissolved. Strain through a cheese cloth into a farina boiler, add seven ounces of powdered sugar, and stir over the fire until white and stiff. will take at least forty-five or fifty minutes. it from the fire and beat rapidly for two minutes, add a teaspoonful of vanilla. Dust a square, tin pan with corn-starch, pour in the mixture and stand away to" cool. When cold cut into squares, roll each square lightly in corn -starch, and put away in tin boxes.

From Home Candy Making, 1889, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

to the preceding recipe, and when white and thick it from the add the well-beaten white of one egg, and a teaspoonful of; mix, add a half-pound of blanched almonds and six bitter almonds cut into pieces. Mix carefully and pour into a square box that has been dusted with corn-starch. When cold, cut into long bars, wrap each bar in a piece of waxed paper, and keep tightly closed in a box. This will keep about three or four days.

From Home Candy Making, 1889, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 42 in the book

Make Marsh Mallow Paste as directed. Chop six hazel nuts, one dozen blanched and brown almonds, one or two bitter almonds and about a half-dozen pistachio nuts. Add the well-beaten white of one egg to the mixture in the farina boiler, then the nuts, mix well, and turn into a square mould that has been very lightly oiled. away until cold and firm, then cut into long bars, wrap each in waxed paper, and keep in air-tight boxes. Orange-flower water should be used as flavoring.

From Home Candy Making, 1889, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Soak two ounces of the finest powdered gum arabic in one gill of boiling water, then strain it through a piece of cheese cloth, add a teaspoon ful of vanilla, and then stir in as much confectioners' XXX sugar as the gum will absorb. Work and knead a smooth, elastic mass is formed. Put four ounces of sweet chocolate with a tablespoonful of water over the tea kettle to melt.

From Home Candy Making, 1889, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 43 in the book

Bonbons; after it has been beaten and is quite stiff, add a few drops of cochineal it a light pink, and flavor it with a half-teaspoonful of rose water; then add the well-beaten white of one egg, and turn the mixture in a shallow, slightly-oiled tin pan. Stand aside until cool, then cut into small blocks.

From Home Candy Making, 1889, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 44 in the book

Soak one pound of picked white gum arabic in a pint of tepid water. When the gum is thoroughly dissolved, strain it through a piece of cheese cloth into a granite saucepan. Soak, also, two ounces of the best

From Home Candy Making, 1889, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 45 in the book

For these, select large French or Spanish chestnuts, free from decay or blemish. Shell, put them for ten minutes, then carefully remove the brown skin; throw them for a moment into cold water, drain, cover with boiling water, and simmer very gently, until tender, not soft. Drain, and place on an inverted sieve a few moments. Put one pound of granulated and a half-pint of water into a perfectly clean saucepan, is dissolved, boil one minute, skim, add the chestnuts, and simmer gently, until they have rather a clear appearance, then take them out, one by one, with a fork, place them on an inverted sieve, and in a warm night.

From Home Candy Making, 1889, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 52 in the book

Throw a pound of sweet almonds a saucepan of boiling water, let them stand over the fire for about two throw them a colander, and skin each one. When cold, cut them into four or five pieces, lengthwise. Put a pound of granulated sugar, with two of water, a granite saucepan, and stir continually with a wooden spoon over the fire. The at first will become moist, and form grains, about the size of rice, then it will change smaller particles, and so on, it is melted. The moment that it is well melted, put in the almonds, which should have been dried, without browning, in the oven; stir for a moment, take from the fire, and pour a square, greased pan. in a cool, dry to harden.

From Home Candy Making, 1889, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 54 in the book

Grease square, shallow tin pans with either olive oil or butter. Mix a pound of blanched almonds, a pound of

From Home Candy Making, 1889, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 55 in the book

Blanch six ounces of Jordan almonds and put them in the oven until a very light brown. Put one pound of granulated sugar and a half-pint of water in a granite saucepan, stir until the sugar is dissolved, then boil for a few minutes, until the bubbles on the surface seem tough. Have ready a basin containing ice-water, also a piece of ice in it. Wring the sponge from this and wipe down the side of the saucepan. Now try with the fingers as previously directed. If the forms a ball, add a half-teaspoonful of acetic acid, and continue boiling it reaches the caramel degree; is, it slightly changes color. Add six drops of cochineal, a tablespoonful of maraschino mixed with five drops of bitter almond flavoring. Throw the dry almonds

From Home Candy Making, 1889, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 56 in the book

Put a pound of granulated sugar into the granite saucepan, add a gill of water, stir until the sugar is dissolved, then with a sponge wipe the crystals from the sides of the saucepan, then boil for a moment, then add a halfteaspoonful of acetic acid and continue boiling to the "crack ' ' degree. This can be ascertained by dipping the fingers cold water, then into the syrup, and back the cold water. If that sticking to the fingers is crisp and very brittle, it is finished.

From Home Candy Making, 1889, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 57 in the book

Shell a pound of almonds but do not blanch them. Put a pound of sugar in a granite saucepan and treat the same as for French Nougat. When the sugar is melted and slightly browned, move it to one side of the and have near at hand two or three greased pie or jelly tins. Drop the almonds in quickly with the left hand, dip them out quickly with the candy dipper in the right, and place them on the greased tins to harden. must be about the color of a light molasses.

From Home Candy Making, 1889, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 58 in the book

Put into a granite saucepan a quarter-pound of grated unsweetened four ounces of butter, one pound of brown a gill of molasses, a gill of cream, and a of vanilla powder; stir the whole over a slow fire until thoroughly mixed, and then boil slowly until it cracks when dropped into ice-water. Turn into greased, shallow pans to the depth of half an inch and stand aside to cool. When nearly cold, grease a sharp knife with olive oil and mark the caramels into squares, cutting part way through. cold and hard break the caramels apart and wrap each in waxed

From Home Candy Making, 1889, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Put one cup of molasses and one cup of brown sugar into a granite saucepan, and stir over a moderate the is dissolved, then slowly it forms a soft ball when tried in cold water, then add two (49) ounces of butter and of coffee flavoring and continue the candy is hard and brittle when tried in ice-water; finish precisely the same as Chocolate Caramels.

From Home Candy Making, 1889, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 59 in the book

Beat four ounces of butter to a cream, adding gradually a half-pint of brown sugar, then in a half-pint of

From Home Candy Making, 1889, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 60 in the book

These drops should be made from the finest quality of granulated sugar. It should be sifted in a hair sieve to rid it of any sugar dust it may contain. Powdered sugar or fine confectioners' sugar should never be used for the drops, as they destroy their brilliancy and cause them to stick to the oiled paper.

From Home Candy Making, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Put three and a half ounces of sugar and a tablespoonful of water in a small granite saucepan, add three drops of essence of peppermint. the saucepan the fire, and, when the mixture begins to melt, stir with a small wooden paddle for two minutes, then take it from the ready sheets of fool's-cap the saucepan in the left hand, and your candy dipper in the right.

From Home Candy Making, 1889, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 61 in the book

Pare and core two tart apples, cut them into thin slices, put them into a saucepan with a gill of cider, and stew until reduced to a paste, then press through a sieve. Take a half-pound of this pulp, and add a half-teaspoonful of acetic acid, and a half-pound of the sifted sugar.

From Home Candy Making, 1889, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 62 in the book

y? pint water y^ teaspoonful lemon juice 3 ounces butter 2 teaspoonfuls of vanilla \y2 pounds sugar (confectioners' A) Put the water and sugar into a granite saucepan and stir over the fire until the is dissolved; then, with a sponge, wipe down the sides of the pan to remove the crystals, boil, trying frequently, until it reaches the "ball degree." This can be ascertained by rolling a portion between the thumb and finger, in ice-water. As soon as it can be formed into a ball, add the butter and lemon juice, and continue boiling, without stirring, it is brittle and hard when dropped in water, and not stick to the teeth. Then add the vanilla, and turn into greased, shallow pans to cool. Do not scrape the saucepan, or your taffy will be granulated. partly cold, mark squares a sharp, greased knife. (53)

From Home Candy Making, 1889, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 63 in the book

Put a quart of New Orleans molasses in a large saucepan; allow plenty of room for thirty stirring constantly to prevent overflow. If you find it coming quickly to the top of the saucepan it is better to lift it for a moment.

From Home Candy Making, 1889, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 64 in the book

Put ounces of butter a bowl of ice-water. Wash the hands with warm water and soap, rinse but do not wipe them. This prevents the butter from sticking to the hands. Now work the butter under the water until it is rather elastic, shake the off, put the butter in a granite saucepan and when melted add a pound of brown sugar, and boil over a good fire until it reaches the "crack" degree. is, when it hardens in cold water and will not stick to the teeth.

From Home Candy Making, 1889, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Put a half-ounce of dried hoarhound leaves into one gill of boiling water, cover and stand aside for one hour, strain and squeeze through a cheese cloth. Put the extract thus obtained and one pound of brown in a granite saucepan, add, if necessary, two or of water, the is disolved, add a tablespoonful of lemon juice or vinegar, and boil without stirring until brittle when dropped in cold water. Pour into greased, square pans, and, when partly cold, mark with a greased knife into tiny squares.

From Home Candy Making, 1889, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 65 in the book

Put a half-pound of brown sugar, a gill of water, and a tablespoonful of vinegar on to ten minutes, add two ounces of butter, and continue brittle when dropped in cold water. Turn into greased pans, and, when cold, break into irregular pieces.

From Home Candy Making, 1889, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

Take two ounces of slippery elm bark, and break it into small pieces, put it in a bowl, add two ounces of flaxseed, and pour over a half-pint of cover, and aside for one hour, stirring occasionally, then strain through a sieve. Put one and a half pounds of brown sugar into a granite saucepan, add this mucilaginous water, stir over the fire until the sugar is dissolved, for five minutes, add two of lemon juice, and brittle when dropped in cold

From Home Candy Making, 1889, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 67 in the book

i tablespoonful gum arabic water i pound granulated sugar j4 teaspoon ful cream of tartar i cup water Put all the ingredients a granite saucepan, and stew the the is dissolved—no longer; then with the sponge wipe down the sides of the saucepan, then boil until it hardens when dropped into cold water. It must be hard but not brittle. Then pour carefully on a large greased platter or marble slab. When cool enough to handle, pour over it a teaspoon ful of the Nevada Flavoring, roll the candy up, and pull continuously, the same as Molasses Taffy, until the candy is perfectly white. It may then be braided sticks, or may be drawn out into rope-like pieces, and cut with the scissors into lozenges. Then put it in an airtight box, and stand aside for two hours, and it is ready for use.

From Home Candy Making, 1889, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 68 in the book

Put the white of one egg, and an equal quantity of gum arabic into a bowl; beat until thoroughly mixed; add the flavoring and then, gradually, about one and a quarter pounds of confectioners' XXX The paste must be stiff and elastic. More or a little less sugar may be required, according to the size of the egg. This cream may be used for any or all of the varieties of candy given under "Fondant." In fact, it takes the of as a foundation, but cannot be melted to use as a covering. $8 INDEX

From Home Candy Making, 1889, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

See page 70 in the book