MISS DRAKE'S STUDENT'S TEXT BOOK

for

SWEETS MAKING (CONFECTIONERY) Swinburne Technical College, Glenferrie MELBOURNE

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INTRODUCTION .

T H I S little Book is not compiled for the professional "Sweet Maker." There are many larger and more comprehensive books printed for the instruction of those who wish to take up "sweet making" as a means of livelihood.

M y aim in publishing this book is to arrange a set of Sweets Recipes well within the capacity of "the Intelligent Amateur." If the directions here laid down are carefully followed, and the points which I have enumerated as important are well mastered, the student will have very few failures. Failures she may have, but with a little very careful repetition these difficulties will be overcome. I have not included a great number of recipes, but when the sugar boiling has become easy, the careful amateur will soon be able to negotiate most of the recipes she comes across, and, upon perusal, know which ones she may safely try with good hope of success.

Most of the Sweets in this book may, with care, be successfully made without a Thermometer (by testing in Cold Water) List of Tests on page 3. Of course, this method is not nearly so reliable as a Thermometer, but capable of getting excellent results with care in the "Cold Water" Testing.

It is not absolutely necessary to buy a thermometer, but one may be pur­chased for a few shillings. If you intend to make "Sweets" often (and I a m sure you will do so, after a few successes), you will find it is well worth the money. A cheap confectioner's thermometer may be bought from Harrison, San Miguel Pty. Ltd., Elizabeth-street, City, which I have found satisfactory for simpler sweets, those which have not to reach a very high temperature. With this thermometer I found it advisable to first remove the piece of tin at bottom under the glass bulb. This is not really a '^ugar Boiling" thermometer, but is good for amateurs to experiment with. Of course, a thoroughly good and reliable thermometer (in­tended for sugar-boiling specially) is much better. It can be purchased at Harrison, San Miguel's for 10/6 or 12/6.

W h e n you are fairly competent with these easily-handled "Sweets," and would like to continue the work with an idea of earning money—and it can easily be done — I would advise the purchase of some conveniences for sweets making on a larger scale. They can be got from Harrison, San Miguel Pty. Ltd., who also keep a very comprehensive and varied stock of all ingredients used in sweets making, including shelled nuts, various cocoanuts, colourings and essences. Their essences and colourings I find particularly good.

The other utensils you need can be found in any kitchen, and are:—A large meat dish (or marble slab), a good saucepan (enamelled, with unbroken lining) or an aluminium saucepan, two or three small wooden spoons, forks, tablespoons, a small nutmeg grater (cut down) for scraping up, rolling pin, grease-proof paper, and a couple of small saucepans. List of Utensils will be found on Page 2. So you see that your stock-in-trade of utensils may be obtained without any appreciable outlay. There is one thing that I -would advise, and that is, never use your "Sugar-Boiling" saucepan for any other cookery.

SECTIONAL INDEX

Page CAB4MELS.

Chocolate 20 Chocolate . . . 21 Cream 20 Orange Cream / 20

OHOCOLATE AND FONDANT DIPPING.

Chocolate Dipping (Extra Notes) 18 Chocolate Fillings 13-14 Peanut Clusters 39

FUDGE.

Angel Food Fudge 16 Divinity Fudge (the Nicest Sweet in "The

Book") 16 Baked Fruit Fudge IB Fudgt^ with Whipped Cream 30

TOFFEE.

P<fnts on Toffee .. 4 Butter Almonds and Walnuts 21 Butter Scotch 21 Honeycomb 6 Malt Toffee 4 Peanut Brittle 39 Peanut Honey Candy 7 Raspberry and Pineapple Toffee B Russian Toffee 5 Soldiers' Toffee . 7 Foundation Toffee .. .'. 4 Tarnish for Toffee . . . . , . . .'. . . 33

Page CHOCOLATE*.

Chocolate Dipping (Amateur) 18 Chocolate Caramels (1) 20 Chocolate Caramels (2) 21 Chocolate Frosting 23 Chocolate Fudge . 26 Chocolate Dipping (Extra Notes) 38

FONDANT.

Fondant (Simple) 9 Fondant (Introduction) 8

Fondant Notes 38 Fondant Cocoanut Ice 12 Fondant Cream for Coating 30 Fondant and Choc. Dipping 18 Fondant Bon Bon Cream (High Gloss) .... 11 Cream Fondant 11 Fondant Notes • 37 Running Fondant Cream 10 Victory Fondant 10

UNCOOKED SWEETS "BAZAAB."

Austral Layer Candy 40 Neopolitan Creams 36 Marzipan Biscuits 36 Marzipan Slices 34 Moss Almonds and Walnuts 34 Bazaar Sweets 34

INDEX A, B Page

Angel Food Fudge 16 Austral Layer Candy 40 Baked Fruit Fudge 16. Bazaar Sweets (Uncooked) 34 Boiled Frosting 23 Bon Bon Cream (High Gloss Fondant) .- 11 Butter Almonds and Walnuts 37 Butter Almonds and Walnuts and Clear

Butter Scotch 21 Candied Orange or Lemon Peel 8 Caramel Paste (For Cake Tops, Fruit, Etc.) 27 Care in Using and "Protecting" the Ther­

mometer 31 Chocolate Dipping 18 Chocolate Caramels 20 Chocolate Caramels 21 Chocolate Frosting 23 Chocolate Fudge 26 Cocoanut Ice (From Fondant) 12 Cocoanut Roughs 28 Cold Water Testing 3 Commercial Snowballs 18 Cream Fondant 11 Cream Caramels (Excellent) 20 Cream Ginger 21 D. E. F Divinity Fudge 16 Egyptian Scramble 17 Extra Notes on Chocolate Dipping .. .. 37-38 False Turkish Delight 23 Fig Macaroons (Large Quantity) 24 Fondant 8 Fondant. Simple 9 Fondant and Chocolate Dipping 18 Fondant Cream for Coating 30 French Jellies' 24 French Nougat 26 Fudge witfc Whipped Cream 89 G. H. I Gelatine 31 Glucose Honeycomb Toffee 6 How to Blanch Almonds Quickly 31 How to Color Almonds Brown, Etc 32 How to "Color" Sugar and Cocoanut .. .. 32 How to Make Rich Ices 6 Ice Cream 6 J. K. L Jelly Rolls M List of Creams 37

M Page Malt Toffee 4 Marshmallows 16 Marzipan Biscuits 36 Marzipan (Substitute) 29 Marzipan Slices 34 Marzipan Walnuts (Simple & Uncooked Mar­

zipan) 27 Marzipan Walnuts (Dipped in Caramel) .. .. 28 Milk Rock 26 Moss Walnuts and Almonds 34 N, O Neapolitan Creams 36 No. 2 Cocoanut Ice 12 Notes on Fondants 39 Notes on Various Sweets 36

(1) Divinity Fudge 35 (2) Marshmallows and Snowballs .. ..38 (3) Notes on Marzipan Substitute .. ..38 (4) Degrees for Sugar Boiling 36 (5) Fondant Notes 37

Nougat (Expensive) 26 Nougat (Simple) 26 Orange Cream Caramels 20 P. Q. * Peanut Clusters 39 Points on Toffee 4 Peanut Brittle 7 Peanut Honey Candy 7 Raspberry and Pineapple Toffee 6 Rich Marzipan (Boiled) , 29 Russian Toffee 6 "Running" Fondant Cream 10 S Simple Syrup for Sweets 6 Soldiers' Toffee 7 Simple Fondant (Recipe) 9 Snowballs 17 Strawberries 28 Suggestions for Fillings to be Dipped .. 18-14

Toffee (Foundations) 4 To Prepare Candied Cherries and Angelica... 81 To Blanch Plstacheo Nuts 32 To Beat Eggs Stiffly 33 Turkish Delight, No. 1 22 Turkish Delight, No. 2 22 U, V Useful Knowledge for the Sweets Maker .. SO Utensils for Sweets Making 2 Varnish for Toffee 33 Victory Bon Bong 18 "Victory" Fondant 10

Sweets Making GLUCOSE.

This word is more frequently found in "English Recipes." The same thing is described in American Recipes as "Corn Syrup." W e in Aus­tralia often call it "Maize Syrup." I think it is now more often described in the commercial world as "Maize Syrup," which seems the most suit­able, as it is manufactured from maize (principally.) Glucose is a material against which there is needless prejudice (or has been) ; we are much better informed than our forebears. Many people are more than sur­prised when authoratively told that Glucose is one of the chief principals of fruits, and is the Chief Constituent of Honey. Glucose or Corn Syrup or Maize Syrup (sometimes called "Sugar Starch") is made from Corn (maize), and is as natural a product as cane sugar, and is largely manu­factured in Footscray, Melbourne.

Glucose is easier to digest than sugar, because, before the digestive organs can assimilate sugar, they must first convert it into Glucose.

In Sweets Making, small quantities of Glucose are used to prevent the Sugar from granulating. A good proportion to use is about 1-5 or 1-6 of the weight of the Sugar.

Cream of Tartar, Tartaric Acid or Lemon Juice may on occasion take the place of Glucose in some Recipes, as they all also tend to prevent granulation, though not to such a safe extent as Glucose, but they are cheaper and more often available. Glucose, if bought in small quantities, works out to about 8d. or gd. per lb.

Colors and Essences for Sweets must be of the very best quality. If not sufficiently concentrated too much quantity requires to be used, often doin harm to the fondant, etc. W e buy our Essences and Coloring from Har­rison, San Miguel. Nothing is more necessary than the flavor which makes sweets enjoyable. Inferior extracts will result in flavorless "Mussy" Sweets.

Cocoa Butter is used to enrich a poor quality of Chocolate and to bring it to its right coating consistency.

Butter for Sweets Making must be of the purest and free from Salt. On no account use butter, substitutes, such as margarine, olonut, etc., etc.

Utensils for Sweets Making—Useful and Inexpensive.

A sheet of brightly polished tin (costing only a few pence) will be useful for dropping fondants or chocolates on.

A starch tray is used when moulding fondants, liqueurs, fruit jellies, and other Sweets in Starch. Any large flat box or shallow cake tin will for this—one 3 inches deep by about 20 inches square is a useful size.

Prepare it thus:—Fill the box with clean dry Moulding Starch.* Smooth it over with a flat stick or long broad knife. The impressions are usually made with small plaster moulds (you need only buy 4 or 5) glued to a thin piece of wood (a id. ruler will do).

Press the stick (with the moulds glued on firmly) into the Starch, and remove gently, leaving depressions in the starch. Many ordinary simple things you possess will do for moulds, viz., a cork, a piece of sealing-wax, a marble, a thimble, a dent made with the tip of a finger, the glass stopper of a bottle, a small door knob, and endless other things you will find suitable if you'are "on the alert" for them.

Pour or pipe your mixture (dissolved Fontant) (see page 9 ) into each depression, being careful to fill each level with the top. When set (in an hour or two or longer), lift carefully and free them from the starch which adheres. A small brush is useful. A new soft toothbrush is cheap and useful. For a small experiment just use some ordinary Cornflour or Arrowroot if you have no "Moulding Starch," which is obtainable from Harrison San Miguel. The Fondant does not harm the Cornflour at all.

Saucepans, either Copper, Aluminium, Enamel or Granite, of fair size; 2 small (lipped) saucepans (holding about 1 pint) are convenient for melting down Chocolate or Fondant. They stand easily inside other saucepans containing boiling or hot water. (Continued)

2

A GAS STOVE = = = = = = = { !

Is an Indispensable Requisite

IN THE MAKING OF SWEETS AND CONFECTIONERY. IT ENABLES YOU TO MAINTAIN THE EVEN AND CONTINUOUS TEMPERA­TURES SO NECESSARY—WITH­OUT THE LEAST TROUBLE.

THE FLAME OF A GAS BURNER MAY BE SO REGULATED TO GIVE THE EXACT TEMPERA­TURE REQUIRED — NEITHER MORE NOR LESS.

Inspect up-to-date Gas Stoves at Showrooms

The Metropolitan Gas Company 196 Flinders Street

All "Sweets Saucepans" must be kept scrupulously clean, both inside and out.

A little wire dipping fork (costing about 4d.) is also very useful.

A Spatula is a flat wooden pear-shaped utensil tapering to a long handle, more useful for stirring Sweets and beating Fondant than a wooden spoon.

COLD WATER TESTING.

Have Jug of Cold Water, an Empty Dipper or Basin, a Teaspoon, a Cup. Have cold water in cup. Lift a teaspoonful of the Syrup you are testing; drop it into cup of cold water. If it dissolves, empty the cup into the basin, and refill cup from the jug. Go on testing like this till you get the required result—"Soft Ball," "Hard Ball," "Crack."

It is not advisable to test in the same water twice. The first syrup (if dissolved) makes the water warm, and it is convenient to have fresh supply of water near, hence the "Jug."

To the practised "Sweets Maker" these little points may seem "trivial," but I have always the "Amateur" and inexperienced pupil in mind, and I am out to help her every time, so I am always trying to brush away the difficulties before she gets a chance to "trip" over them.

When Syrup "Cracks" in Cold water, you can hear it; then lift it out with fingers and see that it is sufficiently brittle to break sharply.

Degrees of heat for sugar boiling, although it is not necessary to use a thermometer for toffee. The Color shows the "Degree of Heat."

Degrees of heat for sugar boiling:—

Soft Ball.—2380 to 2400. Syrup can just be gathered together when tested in cold water.

Hard Ball.—2500 to 2600. Syrup firm enough to hold in fingers, and is still pliable. Cold Water Test;

Small Crack.—2900 Syrup still clear and uncolored, but will snap in cold water.

Hard Crack.—3000. Syrup golden brown, and will crack when tested in Cold Water.

If you find your Syrup has boiled to a "higher degree" than you need, just add 1 or 2 Tablespoons of Water. Boil again and re-test.

3

MALT TOFFEE. 6 tablespoons sugar i oz. butter 2 tablespoons Nestles' sweet- 2 tablespoons boiling water

ened condensed milk % teaspoon cream of tartar. 1 tablespoon extract malt

Put all into a saucepan, water last; stir all together till it comes to the boil. Boil for 15 minutes, then test in cup of cold water. When it forms a "hard ball" pour into buttered tins (mark into squares).

N.B.—Sometimes it does not need to boil 15 minutes. Test it after 10 minutes, and then cook longer if needed.

T O F F E E (Foundation).

3 lbs. sugar I1/L cups water %. teaspoon cream of tartar.

Cocoanut, almonds, walnuts, figs, dates, essences and coloring, etc. Method.—Stir all over the fire till the sugar is dissolved, then boil briskly. Boil about 20 minutes. Meanwhile prepare tins with butter. W h e n it cracks in cold water pour into buttered basins, for essence of Raspberry and Pineapple. Return saucepan to fire till pale golden color, for cocoanut, fig, preserved ginger, almond, walnut (which should be prepared previ­ously), peanut, etc., then add 1 tablespoon butter and 1 tablespoon of water, and boil again and test again. Add one teaspoon of vanilla for Everton; lastly, 1 dessertspoon Nestle.'s condensed milk for kreemy.

POINTS ON TOFFEE. 1. Make sure of the unbroken lining of the saucepan.

2. The same saucepan will not do for the next boiling unless scoured.

3. Stir till absolutely clear before it boils, end then remove the spoon, and boil briskly.

4. Test in about 10 minutes, but a large quantity is more likely to take 20 to 25 minutes.

5. Prepare the tins with butter. (Patty tins best "amateur" tins for variety.)

6. Slightly butter 2 small basins for Raspberry and Pineapple, and get the Colors and Essences (Continued)

4

s

imimniiiiiiiuiiiuiiNiiiHiiiminHuiniiniiii

Flavour Your Sweets with

Real Flavours With all your skill and care you cannot get the best results unless your sweets are full-flavoured—with that delicious tasty tang that makes you smack your lips.

H*4 S \

EMULSIFIED ^*T~ jj

Double Strength Essences \ •

are the Purest, Richest Flavourings you can buy. They are True Double Strength Essences, and, unlike ordinary extracts which contain a large proportion of alcohol, they do not evaporate. Try any of these delightful flavours:—Orange-Mandarin; Almond-Spice; Lemon; Vanilla. Sold by Leading Grocers and Stores.

Prepared by

U D J L C Knox Place

Home rrOdUCtS CO. w. MELBOURNE

y. When very slightly tinted pour a little into the basins.

8. Return pan to fire, and tint a little browner for the cocoanut, also Soldiers' Toffee. (See page 7.)

9. Add 1 tablespoon butter, and 1 tablespoon water, and boil again and test again. " Crack "

10. Pour out a bar of "butter scotch," and then add 1 teaspoon vanilla for Everton.

II. Lastly, 1 tablespoon of Nestle's Condensed Milk, for Kreemy, with the remainder. 11 varieties:—Raspberry, Pineapple, Cocoanut, Peanut, Walnut, Almond, Fig, Butterscotch, Everton, Kreemy, Soldiers' Toffee.

Look up Cold Water Testing, remembering that "syrup" will crack (before it changes color). See Divinity Fudge. (Page 15).

RASPBERRY AND PINEAPPLE TOFFEE.

\Yi lbs. sugar essence of raspberry and cochineal iy2 gills water essence of pineapple and amber yi teaspoon cream of tartar coloring

Boil in usual way for toffee till the syrup is slightly colored and will crack when tested in cold water.

SIMPLE SYRUP FOR SWEETS. Yz lb. loaf sugar 1 gill water

Dissolve, then boil to 2200—(about 5 minutes). Skim, when cool store in bottle.

R U S S I A N T O F F E E .

1 lb. castor sugar % lb. blanched chopped almonds 2 oz. butter 1 teaspoon vanilla

1 tin Nestle's condensed milk Melt the butter in a saucepan, add the sugar, then melt and stir till nearly cooked. Add condensed milk, nuts, vanilla, and cook a little longer. "Hard Ball." Pour into buttered tins. Cut when nearly cold.

5

H O W TO MAKE RICH ICES WITH NESTLE'S SWEETENED CONDENSED MILK.

Ingredients:—To each tin of Nestle's Sweetened Condensed Milk add two (2) empty Condensed Milk tins of cold water (previously sterilized by boiling). To this mixture, add one (1) or two (2) teaspoonsful of good vanilla essence.

Place the whole of ingredients in freezer, pack closely with ice and salt in usual manner and churn until frozen. Time—about 20 minutes, larger quantities, longer. Churn quickly for first 7 to 10 minutes—slower after. It is important to note that the churn must not be filled too full as plenty of room must be left for expansion. Use in the proportions of one (1) tin of condensed milk for a two (2) quart churn. To make a particularly rich and nutritious Ice, add to these ingredients Nestle's Food (black lettered label), in proportion of one (1) tablespoon-ful to every two (2) quarts.

HONEYCOMB TOFFEE (sometimes called "Crunch").

11 oz. sugar 4 tablespoons glucose 1 well-piled saltspoon carb. soda I big tablespoon honey 1 teaspoon butter A little less than Yi pt. water

1 teaspoon vinegar

Method:—1. Grease dish; press soda free from lumps.

2. Put all ingredients (but soda) into a large saucepan.*

3. Dissolve in the usual way. Allow it to boil briskly till it is golden brown and will crack audibly; then continue to boil a few minutes longer. (If you have a thermometer, it should test 2480 or 2500.)

4. Remove from fire. Let it stand till the bubbles disappear (about 1 minute).

5. Add crushed soda, and stir vigorously till it rises and froths well. Instantly pour it out into greased dish.

*It froths up about three times its size; be sure and have the saucepan big enough. If you pour this into a fairly shallow tin, it is possible to cut it into squares, and dip in dissolved fondant or chocolate.

6

SOLDIERS' TOFFEE (A very large quantity). 3 lbs. of sugar 2 oz. almonds V/2 cups water 2 oz. walnuts 34 teaspoon cream of tartar I oz. peanuts 2 oz. figs 1 oz. preserved ginger (if liked)

2 oz. raisins Have sugar, water, and cream of tartar in a saucepan with unbroken lining, stir with a wooden spoon till clear. When sugar is quite dissolved boil the toffee briskly till golden brown,, about 20-25 minutes. Have ready buttered tins containing figs, nuts, etc., and pour toffee over till all are covered.

PEA-NUT BRITTLE. This can easily be handled double the size.

6 oz. sugar 1 dessertspoon butter 4 oz. glucose 3 tablespoons hot water *4 oz. peanuts (blanched and % teaspoon carbonate soda

split) lA teaspoon salt I. Boil sugar and water and glucose in usual way to 2600 (marshmallow degree).

2. Add butter and peanuts, and boil it all, stirring all the time till the peanuts look cooked; about 8-10 minutes.

3. Take from the fire and add the carb. soda and salt dissolved in 1 tea­spoon of water. Take care not to steam your face in the process. Stir well, and then pour out en a large buttered tin tray, and pull the brittle out till very thin with buttered forks.

For "Cocoanut Brittle" use 1^ oz. of ribbon cocoanut instead of peanuts and follow same directions exactly.

Look up Notes at back of book. *Uncooked peanuts are best. PEANUT HONEY CANDY.

1 lb. sugar (2 breakfast cups) Yi teaspoon essence lemon y-i cup cold water J4 lb. (1 breakfast cup) roasted 1 tablespoon honey peanuts (rolled to "break 2 whites of eggs down")

7

For Success in Sweet-making ^D A CLEAN STEADY HEAT IS ESSENTIAL.

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FOR BEST RESULTS USE ONLY LAUREL KEROSENE.

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I. Put sugar, water, honey in saucepan, and dissolve in the usual way. (See Toffee Notes, page 4 .)

2. Boil (without stirring or shaking the saucepan) till it will form a Soft Ball when tried on cold water (2380 or 2400).

3. Have stiffly beaten egg whites in a good big basin. Pour from the saucepan over these, beating vigorously all the time. Add essence, and continue beating till creamy; then sprinkle in the peanuts.*

4. Drop in spoonfu's on waxed paper. 5. Pack away in boxes when cold.

*Any nuts will do.

CANDIED ORANGE OR LEMON PEEL. 3 or 4 large oranges or lemons. Choose oranges with a bright and thick skin.

1. Rub well with damp cloth to thoroughly clean them. 2. Peel them, and cut peel into even-sized pieces, say, about 1 inch long and %. inch wide.

3. Put pieces in your saucepan (unbroken lining) ; cover with cold water, and bring almost to boiling point, but do not boil.

4. Pour off the water, and repeat the process twice again. 5. Weigh the peel, and add the same weight of sugar to it, and cover with cold water. Stir up well, and boil gently (without stirring) till no syrup shows in the saucepan when held to one side.

6. Remove from the saucepan, and spread out on a buttered dish. W h e n quite cool toss about in sugar till well coated. Next day, if not quite dry and crisps dust again plentifully with sugar.

FONDANT. Fondant will be used as the foundation of a great many of your very attractive and delicious sweets. It will only need an exercise of your ingenuity to turn out numbers of artistic, well flavored, prettily tinted, and even nourishing sweets when once you have mastered the art of successfully making fondant. All sweet makers do not make fondant in exactly the same way, but there are certain rules, as to proportions, etc., that mostly all agree on. Do not think that m y rules and regulations are the only ones possible, but I have thought out these so as to safe­guard the Beginner and to prevent disappointment with the "repeated 8 (Continmtd)

failures" which so many amateurs experience. Master the following points, and when you have succeeded repeatedly in making fondant well and easily, then you may not need to follow all m y rules so rigidly.

All "Sweets Making" requires care and nicety in measurements, and great attention "to detail," but when certain foundations are mastered, then one may give free play to one's imagination and individual taste, and devise many new and "Delectable Sweets," made from the "left overs" of the more orthodox ones.

S I M P L E F O N D A N T (Recipe).

il/2 lbs. sugar i oz. glucose (dessertspoonful) or i Yi gills water % teaspoon cream of tartar

Place ingredients in a saucepan with an unbroken lining, and stir over the fire till absolutely dissolved. Fondant must not boil! till all sugar is dissolved. When clear, brush sugar off the sides of saucepan with brush or rag dipped in cold water, then remove the spoon* Then boil 4 or 5 minutes till the syrup forms into a Soft Ball when tested in cold water.* Test in 4 minutes; if it dissolves change the water and test again. When it forms a Soft Ball 2380. Pour it gently on to a marble slab or big meat dish sprinkled with cold water.

When nearly cold (when you can comfortably hold your hand under it or little finger in it), beat with another wooden spoon till it becomes firm and white like candle grease in appearance.

Then knead it till it softens and becomes pliable. If not to be used at once it will keep almost indefinitely if put away covered with a damp cloth, which must be renewed every two or three days If it should become rather hard and stiff, it can easily be softened by warmine a little over hot water.

Fondant which "grains" need not be wasted; put it away, and at your convenience dissolve it down (preferably by second heat, that is over boiling water), and re-boil it for toffee.

*The time is varied by the amount; if in a shallow saucepan with small depth of sugar it will take less time to reach "Soft Ball" than if in a smaller saucepan with greater depth of syrup. "The Degree of heat" it reaches is the test, not length of time it boils. See Notes on Fondant. Look up Cold Water Testing (page 3 ).

N.B.—You need a "clean spoon" in case some grains may have remained on trie one you stirred the sugar with when dissolving it.

9

"VICTORY" FONDANT. Only cook to 235 °.

Excellent for "Creams." Softer, more difficult to handle. Not suitable for "Caramel Paste" (page 27 ), nor for Fondant Sweets which need to be rolled out For "Starch Moulding" (page 2 ) and "Cream Dates" it is excellent.

Ingredients.—iyi lbs. sugar, y2 lb. glucose, 1 bare cup cold water. 1. Put sugar and glucose in a fairly large saucepan. Add the water, and stir up well. See that your saucepan has no crack in it, or use aluminium.

2. Dissolve in the usual way (like instructions for "Sugar Boiling," page 3. Wash down sides of saucepan with brush or rag dipped in cold water. If saucepan has a "lid," put it on and allow to boil up; then remove the lid. This ensures that there will be no "grains" on side of the saucepan. The "steam" will prevent that.

4. Put in the thermometer. (Have it previously standing in warm water.) (See Note, page 31, "Care of Utensils.")

5. Have ready a marble slab or big dish sprinkled with cold water. 6. When thermometer reaches 2350, pour the syrup very carefully on to dish.

7. When the syrup has cooled sufficiently (test with finger), beat with a "fresh" wooden spoon.

N.B.—Read up Notes on Fondant (page 8 ) and Notes on Sugar Boiling (page 3).

"RUNNING" FONDANT CREAM. Extra Fine, Suitable for Starch Moulding; the Centres for Chocolates

and ^on Bons. 2Y2 lbs. sugar 1 pint cold water

y2 lb. glucose Dissolve in the usual way. Wash down the sides of saucepan. When it will form a Soft Ball when dropped into cold water, add the glucose, and stir till it is dissolved and the syrup come to a good boil.* Pour on to sprinkled meat dish, when cool, stir till it begins to set; stop then, and cover it with a damp cloth. In half an hour it is ready for use.

10

B O N B O N C R E A M (High Gloss Fondant).

i lb 9 oz. sugar Yz oz. gelatine y2 pint water

Dissolve in the usual way (page 9 )• Cook to 241 ° in Summer and 2400 in Winter.

1. Soak gelatine in a pie dish with cold water for 1 or 2 hours. Drain off the water, allowing the sheet to retain its shape.

2. When the syrup starts to boil, add 6 drops of acetic acid. Just as it leaves the fire drop in the soaked gelatine. Stir till gelatine dissolves.

3. Allow it to cool 4 minntes. Pour on a wet dish; when cold enough to be able to bear the little finger in the centre comfortably, work up with wooden spoon or spatula till it is well set. Cover with a damp cloth for at least an hour before "dissolving down" for dipping.

This "Fondant Bon Bon Cream" is also most useful for all kinds of sweets which are not to be dipped, as it has a good gloss.

CREAM FONDANT. ij4 lb. sugar 1 good cup cold water

y2 cup glucose Dissolve in usual way. Then add the glucose, and stir till dissolved. Cook to very Soft Ball (only 2370). Pour on to sprinkled meat dish. Let it get very nearly cold. Beat with wooden paddle or spoon till soft and creamy. Cover with a damp cloth. It will be ready for use in 1 or 2 hours.

•Dipping Fondant should be boiled high to 2440 or 245.0 Winter or Wet Day

Fondant Dipping.—Place the ready-made Fondant (Firm) broken up into doubles, pan over almost boiling water, and stir constantly as it blends down. If you stop stirring, it will go back to clear syrup.

It may need a little of the Sweets Syrup (page 5), but do not add the syrup till you see if it is quite necessary, then only 1 teaspoonful at a time.

To Get a Variety of Colors without any waste m a k e — 1. Color pale pink at first, then pale heliotrope. 2. In another saucepan, pale yellow at first, then a few drops of red

added to make orange; then green.

11

C O C O A N U T ICE (From Fondant).

Method No. I:—Make fondant. When fairly firm divide into two parts, making one part pale pink. Work cocoanut and a few drops of lemon juice or acetic acid into it. Roll out into slab a good half inch thick. Brush over first slab with a little syrup (page 5), and place the other slab on top. Press over lightly with hand or rolling pin. When quite cool and set cut into cubes or oblong pieces. It keeps fresh and soft many weeks if wrapped in paper.

Method No. 2.—N.B.—If you wish to make in large quantity there is a quicker method. When fondant (large quantity) is cooked, have 2 basins and pour half into each, standing one in cold water and one in hot water. Stir the one in cold water briskly with wooden spoon and immediately it begins to thicken add the cocoanut and acid, and stir till thick enough to turn out.* Waste no time, and do the same with the basin standing in hot water (lifting it out of the hot water), and proceed to put together as in Method No. i. Color one portion pale pink

*Do not beat till quite stiff. It should be just able to pour, soft enough to easily become level. The second lot need not be quite so stiff as the first, as it will have the other portion underneath it. An afternoon tea biscuit tin lined with grease-proof paper does excellently.

No. 2—COCOANUT ICE. Another Method—

YA lb. sugar % gill water YA lb. glucose

Boil 5 or 6 minutes, 2^o° or 2350, according to taste. Take from fire. Cool slightly, about 1 minute, then beal up nearly white. Divide in 2 parts, add 2 oz. desiccated cocoanut to each half. Pour one lot out, beat other lot a little more, add a few drops of rose pink, or carmine or cochineal, for coloring, and pour on top.

Chocolate Ice is made same way, and flavoured with little melted chocolate or chocolate powder from Harrison, San Miguels.

12

SUGGESTIONS FOR FILLINGS TO BE DIPPED.

(D PLUM PUDDING MIXTURE FOR CENTRES OF CHOCOLATES.

i oz. citron 6 raisins I or 2 figs 2 walnuts

Chop all together, mix with 2 oz. made fondant, and I teaspoon lemon juice or brandy. When thoroughly mixed, roll into balls. When set dip in tinted fondant or chocolate and stand on greased paper to cool.

(2)

COFFEE BALLS TO DIP IN CHOCOLATE OR FONDANT. I tablespoon almond paste (marzipan), l tablespoon of fondant mixed together form into tiny pyramids. Dip in melted fondant flavored with Coffee Essence.

(3)

COCOANUT CREAMS. 4 oz. made fondant flavored with vanilla, 3 tablespoons desiccated cocoanut. Work the cocoanut into the fondant, tinting any color desired; make into balls, and dip in melted fondant in corresponding color and flavor.

Pounded Nut Toffee worked with sufficient fondant to roll into balls or pyramids.

Figs, dates, preserved ginger, etc., etc. (4)

Fondant tinted all colors and all flavors, rolled into different shapes, useful for dipping. Scraps of all sorts of "left overs" may be used for these

Remove the stones from large dates and stuff them with raisins or cherries which have been previously filled with flavored Fondant (page 9 ) or Marzipan (page 29 )—a good way of using up the little scraps of Marzipan and Fondant after cutting sweets.

(6) Another Filling.—Preserved ginger, candied pineapple, pounded dates (the

soft, scrappy pieces), chopped angelica, pistacheo nuts, roasted almonds, scraps of marshmallows, roasted peanutb, etc., etc. I am enumerating these things, as they will be all available when making a varied collec­tion of sweets, and always keep in mind your future Chocolate Dipping

* 13 (Continued)

and reserve a little of everything and roil into balls with a little Fondant or Marzipan, or both. Put away (they will keep indefinitely), as it is very bad policy and most expensive to have to wait to make your fillings when you wish to do Chocolate Dipping.

(7) Bits of Cocoanut Ice rolled into balls. Some almond toffee, some walnut toffee pounded down fine and worked up with Fondant or Marzipan makes hard Nougat Chocolates when dipped. Put plenty of pounded toffee and only sufficient of the others just to make it firm enough to mould.

(») Marshmallow mixture squeezed up with pounded toffee, Nuts or Cocoanut, Preserved Ginger, Figs, Raisins, etc., etc.

(9) Small sweet biscuits stamped out and dipped with Dissolved Fondant or Chocolate make a variety, and are inexpensive. The scraps left may be mixed with Nuts and Fondant or Marzipan, or Caramel Paste (page 27). All make good Chocolate Centres.

Indeed, endless is the variety you can develop for yourself, all adding to the variety of your Sweets, and as well as to your economy of expendi­ture, and, of course, consequent profits if making sweets for sale.

(10)

A DELICIOUS MIXTURE FOR STUFFED DATES. Also useful to mix with Fondant or Marzipan for fancy cut shapes. The scraps rolled into balls for Chocolate Centres, or for " Fondant Cream " Dipping. 1% cups Sugar, i cup Milk (put i big heaped Teaspoon Butter together in saucepan) Rose extract, % teaspoon

Chopped Almonds and Walnuts, Red coloring mixed i teaspoon of Lemon Juice

i. Boil sugar and milk together, stirring for 3 or 4 minutes, then add the butter and lemon juice. Boil till it forms a "Soft Ball" when tested in cold water. Remove from the fire. Add essence and color, and beat in the saucepan till thick.

2. Remove stone from date fillis; dip in Syrup (page 5), and roll in the Chopped Nuts,

14

B A K E D FRUIT FUDGE.

Y2 lb. Sugar 2 Eggs—Yolks and Whites

i/2 tablespoons of Butter fl ^c^iate grated and YA teaspoon Essence Lemon melted over boiling water 24 teaspoon Essence Orange 2 well piled tablespoons Flour y2 teaspoon Essence Vanilla 2 or 3 oz. Shredded Fruit

1. Scatter Fruit over well buttered tin.

2. Cream Butter and Sugar (as for Cake); add Egg Yolks beaten thick; then the melted Chocolate, the Flour, Essences, lastly Egg Whites (stiffly beaten).

3. Pour over the Fruit, and bake in moderate oven slowly for 30-35 minutes. When cold, cut into neat squares. Pack in boxes between layers of waxed paper.

This "Swc-et"-like Fruit Cake improves with "age," Dates, Raisins, Figs, Pineapple, Preserved Ginger, Cherries, are all suitable. You may make a variety by putting different fruits on each quarter of the pan.

DIVINITY FUDGE. Ingredients—

2 cups sugar 2 dessertspoons glucose y2 cup water 2 whites of eggs

1 cup chopped nuts (walnuts)

Method.—Stir sugar, water and glucose till quite clear before you let it boil. Then beat whites of eggs stiffly, and get nuts ready and buttered dish. Boil about 10 minutes, and then test; when it cracks it is ready. Pour very, very slowly on to the beaten whites, holding the saucepan in one hand and the beater in the other. When the syrup is all in add the nuts, and then pour on to buttered tins. If nuts are very dear lessen the quantity a little. Sometimes chopped preserved ginger is used instead of nuts, but call it "Ginger Fudge" then, not "Divinity." Look up Notes End of Book.

15

A N G E L F O O D FUDGE. i gill honey Y\ cup blanched chopped almonds (see i gill water page 31) 2 whites of eggs 2 teaspoons orange flower water 1 lb. (2 cups) sugar Pinch of cream of tartar

Put honey, sugar, water. Dissolve in usual way. Then add cream of tartar, and boil' till it registers 2540, or when tried in cold water it will form a "Hard Ball." (See page 3 ).

Whilst cooking, beat whites stiffly. Pour the syrup on gradually, beating all the time": Continue beating till stiff. Add orange flower water and the almonds.

Pour into buttered tin. Mark in squares when sufficiently cool.

MARSHMALLOWS. Ingredients—

34 oz. gelatine in I gill water I dessertspoonful glucose 10 ozs. granulated sugar 1 beaten white of egg 1 gill water (or orange flower water)

Boil sugar, water and glucose in the usual manner 2600 in one saucepan and melt gelatine and water in another; add essence to gelatine. When ready pour into a large basin on to stiffly beaten white of egg, and beat with a whisk till stiff. * Leave in basin for half an hour, then turn it out on to a marble slab or crockery dish sprinkled with icing sugar. Leave it exposed to the air one hour or more. Rub it over with icing sugar, and cut in squares. Roll each square in icing sugar. When packing sprinkle with icing sugar or a mixture of two-thirds icing sugar, and one-third cornflour.

N.B.—Orange flour water is delicious, but expensive. Strawberry coloring and strawberry 01 rose flavoring for very pale pink Marshmallows, or use any essence preferred.

Points on Marshmallows:— 1. Gather all ingredients, and have everything ready before you begin to work.

2. Dissolve the gelatine carefully, stirring all the time. (Continued) 16

i Stir sugar, water, glucose till clear, and then remove the spoon. 4 Allow it to boil briskly till 2600. The test in cold water is half-way between "Soft Ball" and the "Little Crack." Little Crack is the same as Divinity Fudge, when the syrup is still clear and white, but will "crack."

5. Whilst it boils beat white of eggs stiffly. 6. When syrup is ready pour from both the saucepans at once on to the white of egg, and beat all together (beat lightly) with whisk.

7. Turn on to a plate or dish which has been previously sprinkled with icing sugar. If gelatine is dissolved too soon, the Marshmallows are likely to be sticky.

*Better still, line a pie dish or square cake tin with greaseproof paper. When it will just pour out, put it in. When set turn out and strip off the paper. This is less wasteful, but, of course, leaves less pieces to make up for "Snowballs." Look up Notes End of Book.

EGYPTIAN SCRAMBLE. I oz. Gelatine soaked in 1 cup of cold water for 2 hours in hot weather, and all night in cold weather.

Put into a saucepan with 1 cup of Boiling Water and 2 lbs of Sugar. Bring to the boil. Boil 20 minutes. Stir occasionally.

Turn into a basin, and stir till it is quite thick and creamy; add a good deal of Essence.

When it is almost too stiff to stir, add 2 cups of Cocoanut. Put into a buttered tin to set. Cut into squares, and roll in Icing Sugar.

SNOWBALLS. The same mixture as Marshmallows, rolled into balls and covered, will make Snowballs.

Snowball covering— 2 oz. unsweetened chocolaate. Few drops vanilla essence. Hot water, added by teaspoonful according to need. 2 oz. desiccated cocoanut

Dip Snowballs quickly in melted chocolate and toss in cocoanut. This should cover about 2c small Snowballs.

1 It is economical to make Snowballs from cuttings of the Marshmallows. 17

C O M M E R C I A L SNOWBALLS. Less expensive than those made from Marshmallows Mixture (page 16). i oz. gelatine, i>4 gills (% breakfast cup) water (soak at least 20 minutes in the water), 1 lb. sugar, 1 gill water.

1. Boil sugar and water for 10 minutes. (Dissolve usual way). 2. Add soaked gelatine (water and all). Boil 10 minutes more. 3. Turn into big basin, and beat till cool and stiff. 4. Form into balls with fingers whilst still slightly warm.* 5. Dip in melted chocolate (or cocoa and icing sugar). 6. Toss in cocoanut on a good big square of paper.t *Look up Notes on Snowballs (page 17). fl sometimes mix fine and coarser cocoanut together. FONDANT AND CHOCOLATE DIPPING. 1. Place a piece of buttered paper on a sieve. 2. Melt Y\ lb. Chocolate in one saucepan and Y\ lb. Fondant in another saucepan, or a double saucepan.

3. Do not mix till all are melted. If necessary, add a little syrup or a few drops of boiling water, and a few drops of vanilla essence.

4. When smooth enough to run a little, dip in your Fondant ball, quickly. 5. There are many amateur ways of dipping.l W e like a darning needle. Hold the Fondant ball on the end of the needle, submerge it in the choco­late, and then hold it till the drops have drained off.

6. Draw the needle through the sieve, covered with buttered paper, leaving the chocolate on the buttered paper.

7. Put some melted chocolate in a paper "piping cornet," and make the rings and lines on top.

P.S.—This is more economical than using all Chocoate.

CHOCOLATE DIPPING. Y2 lb. American chocolate or Cailler's plain chocolate. y2 oz. cocoa butter. 1. Have very hot water in double saucepan. 2(. Melt cocoa butter and take off the fire. 3. Add the chocolate, and dissolve over the very hot water, and away from

the fire. 4. When dissolved, put it away to cool and set firm. (Continued)

18

5. When ready to use, dissolve a second time over boiling water.

6 Do not let the heat of fire or even steam come in contact with the chocolate. Overheating will cause it to become grainy, and the choco­lates will be cloudy or spotted.

7. Dip your fondant ball with dipping fork or ring or darning needle. Dissolved Chocolate for Dipping should only be heated to about 80°. It may be of blended chocolate, portion of sweetened and unsweetened to taste. A very little "cocoa butter" or " paraffin wax" may be dissolved and added to make it glossy. Use only 1 teaspoonful to \ lb. chocolate.

VICTORY B O N BONS.

YA lb. made Marzipan substitute with 1 tablespoonful of Almond Meal and 3 drops of Almond Essence added. Roll out % of an inch in thickness. Cut in small rounds. When set, dip in melted fondant of corresponding color, but a little darker. Allow to cool Put a little of the fondant in a piping bag and decorate the top of each bon-bon.

Bon Bons can be made from "Marzipan," "Marzipan Substitute," "Caramel Paste," or "Bon Bon Cream High Gloss Fondant" (look up in Index).

Various Tints and Flavors.—Raspberry, colored pale pink; Violet, colored pale purple; Peppermint, colored pale green.

Roll out and stamp out with small plain cutter. Let them stand an hour or two, if possible; then dip them with dissolved fondant. Blend down fondant on double saucepan over boiling water (away from the fire).* Tint the fondant a shade darker than the "bon bon." Place on grease­proof paper when covered. Put a little of the dissolved fondant into a paper bag, "cornet shape," and pipe "rings" on top.

*Do not let fondant get very hot, or it will become "grainy." Blend with a little syrup if needed (page 5 ).

N.B.—Break up the fondant into little pieces, and stir all the time it is dissolving, or it will go back into clear syrup.

If you have a box of Moulding Starch, make some round depressions in it with a "ping pong" ball or the round end of rolling pin or a small door knob. Pour the Marshmallow mixture in. When cold, remove, and cover for Snowballs.

19

C H O C O L A T E CARAMELS. y2 teaspoon Lemon Essence i tablespoon Glucose 1Y2 lbs. (3 cups) Sugar K< P*- (bare) Treacle, Honey or Y> lb. (1 cup) Butter Golden Syrup y2 pt. (1 cup) Milk Y lb. Chocolate (shaved up)

1 teaspoon Vanilla Essence Method.—Put Sugar, Butter, Milk, Glucose, Golden Syrup and Chocolate in sauce­pan ; boil it (stirring gently all the time) to 250°-252°, or till it forms a Hard Ball (look up Cold Water Testing, page 3) when tested.

Remove from the fire, add FLssences. Pour into buttered tins. When cool, cut into pieces with buttered scissors. Ingredients C R E A M C A R A M E L S (Excellent).

% lb. brown No. 2 sugar (that 1 tin Nestle's condensed milk is, sand color sugar) 2 oz. butter (or a little more)

1 teaspoon vanilla essence Method.—Mix sugar, Nestle's sweetened condensed milk, and butter to­gether, and boil % hour, stirring all the time. Add vanilla when cooked, pour on to a buttered plate.

*We often use ordinary white sugar and sometimes brown sugar, but like No. 2 sugar best.

A medium size frying pan or a shallow stewpan is suitable. Keep stirring all the time, scraping well from bottom of pan, using small wooden spoon. At first one will be startled to find little dark spots appearing, looking like "burn." It is not so; go on cooking till it all looks a good light brown color. Place in square, shallow, buttered tin. W h e n nearly cold, turn out; mark in ridges with butter pats, and cut into square blocks.

ORANGE CREAM CARAMELS. 1 lb. ordinary sugar 2 tablespoons glucose 1% gills (Y breakfast cup) 1 oz. butter

water Essence orange or tangerine Y> pt. cream or y2 tin Nestle's condensed milk

Put sugar, glucose and water in thick saucepan with unbroken lining. Dis­solve sugar usual way, wipe saucepan, boil quickly to the "little crack," add the cream (or the Nestle's condensed milk) and butter; boil again, stirring carefully and gently till the test will harden in cold water. Remove from fire and flavor with orange or tangerine essence. Pour on oiled or buttered slab or meat dish; when almost cold, cut in squares, wrap in paper 20

The Housewife's TO COOK IN COMFORT

and WITH BETTER RESULTS

Douglas "Gas Saver GAS STOVE

makes this possible and at

A GREATLY REDUCED COST The Advantages of the "Gas Saver'' are—

A Perfect Cooker A Swing Burner operating A more Convenient Oven A noted gas saver N o stooping necessary the oven and boiling two

saucepans at one time The new pattern stove has a greatly improved appearance and is designed to make cleaning easy

Miss Drake's Comments I uie a Douglas New Pattern (1922) Gas Stove. I like it exceedingly. Its extensive grilling facilities are O N E »f its great points.

-L. DRAKE. Manufactured by

DOUGLAS & CO., 180 L. Collins Street, Melbourne Makers of

THE "WEE DOUGLAS" KITCHEN WATER HEATER A necessity in every home.

CREAM GINGER.

2 cups sugar Y* CUP milk , . Pinch of cream of tartar YA lb. preserved ginger, cut up

Put milk (or Nestle's condensed milk and water), sugar and ginger on, bring to boil slowly; boil 5 minutes. Beat over cold water till creamy, and smooth it on a wet dish; when set, cut into blocks. and smooth on a wet dish, when set cut into blocks.

BUTTER ALMONDS AND WALNUTS AND CLEAR BUTTER SCOTCH.

3 cups sugar = 1Y2 lbs. 2 tablespoons glucose 1Y2 gills of water I tablespoon butter (big)

Dissolve sugar, water and glucose in the usual way, and boil briskly to soft ball 2380. Then add 1 tablespoonful butter. Boil again quickly (don't stir). W h e n it reaches the "crack/' and is tinted golden brown, pour in teaspoonsful over blanched almonds or walnuts, which are placed on buttered slab or plate. This is delicious for pulled toffee cut into "cushions."

N.B.—To make them more professional looking, lift the nut, put a very small spot of the toffee on dish, return the nut and then cover with I teaspoonful of the toffee. This prevents them having some of the nut uncovered on the under side when taken off the dish. D o it quickly, though!

CHOCOLATE CARAMELS. iy2 cups sugar (%lb.) YA teaspoon essence lemon YA lb. butter 2 tablespoons of golden syrup

i pt. (Y breakfast cup) cream or honey or condensed milk 2 oz. chocolate

1 dessertspoon glucose >4 teaspoon essence vanilla Method.—1. Put sugar, butter, milk, glucose, golden syrup and chocolate into a saucepan.

2. Cook (stirring all the time with a wooden spoon or spatula) till it forms a hard ball when tested in cold water, which is 2520 (about). 3. Add the essences as it leaves the fire, and pour into buttered tins. W h e n cool, cut up with buttered scissors.

21

TURKISH DELIGHT, No. i.

I oz. of sheet gelatine I lb. granulated sugar

i lemon rind and juice I orange (rind and juice)

I tablespoon rum or any spirit cornflour, icing sugar

i breakfast cup cold water

Cut gelatine, soak in half cup of cold water till it softens; then dissolve it carefully in a small saucepan over boiling water. Place sugar and the other half cup of water in a larger saucepan, bringing slowly to the boil. Remove from fire i minute, and then add the dissolved gelatine, stirring all the time. Allow this to boil steadily 20 minutes. Add very thin slices of lemon and orange and rind and juice the last 10 minutes, and when off the fire add the rum or liqueur. Strain. Tint various colors, and pour into well wetted tins. When cold, cut up and rub squares in corn­flour and icing sugar. Stand for 12 hours or more; dust off, and rub in icing sugar. If not bright weather it may take 24 hours to get dry enough for the second rolling. Keep in boxes or tins, dusted with icing sugar and cornflour mixed.

TURKISH DELIGHT, No. 2.

2 lbs. loaf or best crystal sugar 2 oz. gelatine

2 tea cups water 2 small lemons or a few drops of essence of lemon

Method.—Soak gelatine in 1 cupful of water 2 hours or more. Boil sugar with other cup of water. Pour lemon juice on soaked gelatine, add it to the boiled sugar, and stir until the gelatine is quite dissolved. Tint various colors, pour into wetted tins. When cold and quite firm, cut into squares or diamond shapes. Rub in cornflour and icing sugar, or some people prefer castor and crystal sugar mixed "to dust" them with. To make this "very special," add some chopped nuts, almond or walnut, pistacheo. and candied cherries just before it is poured into the tins.

22

FALSE TURKISH DELIGHT.

r oz. gelatine Y* teaspoon essence lemon i lb. sugar Yi teaspoon essence vanilla i gill cold water pistacheo nuts juice of YA lemon crystallised violets and rose rind of YA lemon leaves

Soak unbroken sheets of gelatine in big pie dish of cold water. When quite soft, remove and place on a towel and squeeze out the water. Put in saucepan with i gill of cold water, dissolve slowly, add sugar and rind and juice of lemon. Stir over fire till it boils. Boil for 12 minutes, stirring occasionally. When poured up, decorate top with nuts, violet or rose leaves. Leave for 12 to 24 hours. Cut and rub in sugar in usual way. Mixed nuts chopped and sprinkled on top will do as a substitute for other things.

BOILED FROSTING.

y2 lb. (1 cup) sugar 2 whites of eggs r gill (Y CUP) water Pinch of cream of tartar (Y

saltspoonful) Y teaspoon vanilla % teaspoon essence lemon

1. Put sugar and water in saucepan. Dissolve in the usual way. Brush sides of saucepan, and allow to boil to Soft Ball, 2380 or 2390. Mean­while, whip whites of eggs very stiffly.

2. When syrup reaches Soft Ball (when dropped into cold water), pour on to the whites of eggs, pouring in a steady stream, very slowly; when beginning to thicken, add essence. Stop beating when thick enough to use for top of Cake.

This makes a delicious Cake Icing, and cuts "Soft."

CHOCOLATE FROSTING.

2 oz. unsweetened chocolate 3 teaspoons butter Yi cup of sugar (%lb.) YA cup milk (Y gill)

Cook till 2400, then add 2 tablespoons of sherry.

23

FIG M A C A R O O N S (Large Quantity).

iy2 lbs. white sugar 3 lbs. dried figs iy2 lbs maize syrup Few walnuts

Y\ pt. cold water Stem and mince figs finely. Cook maize syrup, sugar and water to 250° (that is, syrup when dropped into cold water is firm enough to hold in your fingers, but is still pliable—Hard Ball), then add figs and stir up well.

Cook still further to a Soft Crack (called Little Crack, 2900). Pour out into buttered cake tin about }4-inch depth. Add some nuts if liked. When cooling, mark into squares. Cut up with scissors or toffee nippers.

JELLY ROLLS. 1 lb. loaf sugar 1 gill water YA OZ. tartaric acid YA OZ. carbonate soda

2Y2 oz. French gelatine Soak gelatine in 1 cup cold water. Boil sugar, water, and cream of tartar to

2600. Add the soaked (squeezed) gelatine; dissolve and pour half the mixture into another pan; flavor it with vanilla, and add soda to it. Pour it on to a slightly greased tin, making the layer J -inch deep. Color the other portion red. Flavor with raspberry. Pour it on to another tin. When both are cold, lay one portion on the other; roll up tightly. Roll in granulated sugar, and cut in thin slices. Roll in sugar.

N.B.—Brush lightly with syrup, then roll in colored cocoanut to make a variety.

FRENCH JELLIES. 2 oz. gelatine citric acid, or, better still, 2 lbs. sugar 2 dessertspoons of lemon juice

li cup boiling water Y teaspoon cream of tartar. Soak gelatine in 1 cup of water for 20 minutes in the saucepan. Add the rest of the water and all the other ingredients, and stir till all dissolved and boiling. Simmer 18 to 20 minutes. Divide into portions, and color and flavor each differently. When quite set, cut up, and roll in sugar. Next day, if they are slightly moist, roll again in sugar.

24

CHOCOLATE FUDGE. 6 drops almond essence 2 dessertspoons glucose, or y2 cup of cold water YA teaspoon cream of tartar 2 cups sugar Y2 teaspoon vanilla 2 dessertspoons chocolate 2 oz. chopped almonds

powder Whites of 2 eggs stiffly beaten

Method.—Sugar, glucose, water; dissolve usual way. Allow to boil quickly 8 minutes, then add the chocolate which has been previously blended with very hot water and the vanilla. Cook with chocolate added till it will "crack." Pour it over the whites of eggs (very slowly). When be­ginning to thicken (like Divinity Fudge) add nuts and essence of almonds; give the whole a few more turns. Spread roughly on but­tered plate. Cut into blocks when cool.

MILK ROCK. 14 oz. sugar 5 tablespoons water y2 of a stiffly-beaten white of egg Y lb- glucose

2 oz. chopped almonds, cherries, angelica and a few drops vanilla, if for simple Nougat.

1. Boil sugar, water and glucose to 2600, same as Marshmallows.

2. Take off fire. Let it get slightly cool, not more than 2 or 3 minutes. 3. Beat till nearly white, and then add the beaten white of egg, a few drops of vanilla and the almonds blanched and chopped.

4. When it is too stiff to beat, turn out on to a greased tray.

Important Point—Do not stop beating till it begins to look "slightly yellow." Color and flavor to taste.

NOUGAT (Expensive).

Y lb. honey 2 oz. almonds Y lb. ordinary sugar 1 oz. pistacheo nuts (pistacheo Y lb. icing sugar nuts, when blanched like al-1 white of egg monds, turn bright green)

Method:—Blanch almonds and pistacheo nuts and dry in the oven. Put honey and sugar into a stewpan, and stir till it boils. Then put an

(Continued)

asbestos mat underneath or raise up well from the gas. Stir in the shredded nuts. Remove from gas. When a little cool (about 2 min.), stir in the whipped white of egg. Stir quickly over the fire—much raised with distant heat, till it becomes rather stiff, though not quite so stiff as Divinity Fudge. Spread on wafer paper (sometimes called rice paper) or greased dish. Make quite smooth with a knife, and put more wafer paper on top. When cold cut into strips and wrap in paper. Candied cherries (sugar washed off), chopped, add to its taste and appearance.

NOUGAT (Simple).

Same recipe as Milk Rock, only boil to 2400. Add cherries, almonds and angelica. If possible, press between sheets of rice paper. Wrap in paper.

FRENCH NOUGAT.

2 oz. Candied Angelica and Cherries Y lb. Glucose (with sugar washed off), cut 1 White of Egg (stiffly beaten)

finely. Y C UP Cold Water 2 oz. Blanched Chopped Almonds 1Y2 cups Sugar (24 lb.)

dried % teaspoon Essence Almonds

1. Put Su^ar, Glucose, Water in saucepan. Dissolve in usual way.

2. Boil till 2700, or till syrup will form very hard ball when tested.

3. Add this Syrup to White of Egg slowly (beating all the time).

4. When it begins to set, add Nuts, Angelica, Cherries, Essence.

5. Pour at once into shallow buttered tins, if possible, lined with wafer paper; then a sheet of wafer paper; a board, and a heavy weight to press it flat.

6. Let it stand for 12 hours. Cut into strips, and wrap each one in grease­proof paper.

C A R A M E L PASTE. (For Cake Tops, Fruit, Etc.) Ingredients—

y2 lb. fondant (firm) Essences 2 tablespoons Nestle's sweetened Coloring if needed for fruits or

condensed milk fancy sweets 8 or 9 ozs. rolled icing sugar

A cake was sent to France iced with this Caramel Paste; when cut was quite good and soft, and it had been 18 months on the way.

Method:—Break up the fondant into rather small pieces and place in sauce­pan. Add the Nestle's condensed milk, and stir over a gentle heat till well blended and fairly liquid. Remove from the fire and work in the icing sugar (using about three-quarters or more of it) till it forms a stiff paste. Turn on to a slab or meat dish, knead till firm and pliable, using rest of icing sugar. It can be cut into pieces, flavored, colored, differently, and used for various sweets. It makes a good top for cake, and may have ground almonds and almond essence substituted for some of the icing sugar, or used just plain. This will cut well and not crumble when it has been on the cake for many months. Caramel Paste made very tasty with various flavorings is used to make fancy fruits for decor­ating your boxes of sweets—Bananas, Apples, Pears, Oranges, Lemons, Peaches, Plums. To have these fruits a complete success they should be flavored each with its correct flavoring.

M A R Z I P A N W A L N U T S (Simple. Uncooked Marzipan). Y lb. ground almonds I small egg Yi lb. icing sugar A little sherry, if liked YA lb. castor sugar

Mix well together and color, if desired. Roll into small balls with the hands. Place y2 walnut on each side,

Proportions for Simple Almond Paste suitable for these sweets or for cake tops:—To every i well-rounded tablespoon of ground almonds use 3 tablespoons of rolled icing sugar and 2 drops almond essence blended together with beaten egg (not too much), and sherry or vanilla, or little brandy.

Reserve a little of the Icing- Sugar ; dust over a dish or slab. Knead the Marzipan well, to get it firm and even. It gets softer as you knead, so do not get it too moist at first.

27

MARZIPAN W A L N U T S (Dipped in Caramel). For the Caramel—

i lb. loaf sugar I small cup water Pinch cream of tartar

(Marzipan Walnuts must be made the day before they are dipped.) Dissolve sugar (usual way). When quite clear allow it to boil (having previously wiped the sides of the saucepan). When pale brown it is ready to dip the sweets. When quite cold they should be wrapped in grease-proof paper, as they are likely to become sticky when exposed to the air. The walnuts must be made and set day before dipping.

STRAWBERRIES. YA lb. Caramel Paste (page 27) Y lb. marzipan (page 27 & 29) Strawberry coloring Strawberry essence A little crystallized sugar

Blend Caramel paste and Marzipan, shape into balls, then draw out into correct strawberry shape. Have coloring and a very little water on a plate. Roll the strawberry in this, and then roll in sugar on another plate; place green stalk and leaves in (these can be purchased ready-made), or make them of green marzipan, but this is rather more difficult and not quite so natural looking.

COCOANUT ROUGHS. 2 oz. firm fondant Y lb. cocoanut Coarse (or "Strip" 2 oz. chocolate (sweetened) cut small)

i teaspoonful vanilla essence Blend with syrup (if necessary) I rounded teaspoon of butter melted. Break up fondant and melt over a double saucepan or frying pan. Then add chocolate, vanilla and syrup, if necessary. Add cocoanut off fire, and stir well. Allow to cool a few minutes, then make into small mounds on buttered dish. The mixture can be -warmed again over hot water, if necessary.

N.B.—It is not necessary or economical to make fresh fondant for Roughs. Scraps left over from other sweets are quite suitable, also scraps of chocolate scrapings of saucepans, etc., which have been left from chocolate dipping, will do quite well. Otherwise Cocoanut Roughs are fairly costly. 28

MARZIPAN. (Substitute.)

To be used for cake tops, apples, pears, and other fruits, though these fruits may also be made with Marzipan (pagt 27&29).

YA lb. glucose Essence of almonds (plentiful), Y- gill water and a "dash" of all the other y2 oz. gelatine (soaked) essences YA lb. icing sugar (rolled) 6 oz. sugar

I. Stir sugar and water and glucose over fire till dissolved. 2. Boil to 2450. 3. Take off fire, and add soaked gelatine, which should dissolve almost at once.

4. Stir in icing sugar till it forms a stiff dough. A little more may be required.

5. If not required same day, cover with a damp cloth. When required, if firm, warm it slightly in the oven.

6. To cover cakes, damp the rolled out paste and place it on the cake, or another way is to brush cake with syrup (page 51, or white of egg, or hot jam with a little boiling water mixed with it before putting Icing on.

MARZIPAN. (Translated literally, Marzipan means Almond Bread.)

RICH MARZIPAN (Boiled). 1 lb. Loaf Sugar y2 breakfast cup cold water Y lb. ground Almonds 1 tablespoon Glucose 2 whites of Eggs, or 2 yolks 1 lb. ready-made Fondant (page 9)

of Eggs Method.—J. Dissolve the sugar in the water (the usual way). Then add glucose, and boil till Soft Ball (2380 or 240°) when tested in cold water.

2. Remove the pan from the fire, and stir in the almonds. (The paste now should be fairly stiff).

3. When slightly cool, add the beaten whites or beaten yolks of eggs. Then stir or cook gently (over slow gas) till it leaves the sides of the pan. Turn out on a dish or slab, and knead to a smooth paste. Leave in a cool place standing on waxed paper for 24 hours. Then 29 (Continued)

divide it into three parts, and mix with each one-third of the fondant. Knead till smooth, and set away in a cool place.

This Marzipan may be moulded into any shape required for Fruit, Bon Bons, Chocolate Centres, etc. If it gets too stiff, add a few drops of stock syrup to it (page 5). Color and flavor to taste.

This "Almond Paste" will keep in good condition for a long time if kept covered with waxed paper in a cool place. It is excellent for Wedding and Birthday Cake icing.

F O N D A N T C R E A M FOR COATING. 2 lbs. sugar YA lb. glucose Y pint water

Proceed as for Ordinary Fondant, following carefully all the rules. Boil to a little higher degree than usual fondant; if using a thermometer boil to 2430. If no thermometer, test to Soft Ball, and boil 1 minute after the Soft Ball test. When "beaten up" and "kneaded down," place the Fondant in a double saucepan, and stir over hot water, using only gentle

. gas or fire. Add essence, coloring, and a little syrup sugar (page 5 ). Work up with the Spatula or Wooden Spoon until fairly warm, and about the consistency of thick cream. Then with a dipping fork! dip the centres in one at a time. Lay them when coated on grease-proof paper or sheet of tin. With a twist of the fork make a small curl or bars on top. This is difficult, but the art may be acquired by practice. Some people make a cornet-shaped paper bag, filled with the dissolved fondant; snip off the end, and decorate the sweets. Either way requires a steady hand and good practice. The above are general directions just to guide you in making plain Fondant Creams, which take their name from the essence with which they are flavored.

USEFUL K N O W L E D G E FOR T H E S W E E T S MAKER. I. Acetic Acid is made from Vinegar distilled from Wood. 2. Citric Acid is made from the juice of lemons. 3. Egg Albumen is made from the Whites of Eggs, and is used extensively by confectioners instead of Whites of Eggs. It is quite pure, and saves expense and wasting the Yolks of Eggs"

4. Gelatine is derived from the tissues and muscles of animals. It is hard, transparent, and tasteless. Easily dissolved.

5. Cream of Tartar is the crystal formed in the scum of boiling a Solution of Tartar. Tartar deposits are found on the sides of wine casks

6. Tartaric Acid is an Acid obtained from Tartar. 30

CARE IN USING AND "PROTECTING" THE THERMOMETER. A Confectioner's Thermomenter is very useful and convenient, though not absolutely i?ecessary, for many attractive and quick-selling sweets. Such thermometers are made of wood, brass 01 copper, and should mark not less than 3500.

When you are going to use your thermometer, it is safer to stand it in a jug of warm water waiting; it is then rising gradually, and will not be put quite cold into the boiling sugar.

A thermometer should be gently lowered into the boiling sugar. When you remove it, return it to the jug of warm water. This dissolves the clinging syrup, and protects the tube from breaking. Be especially careful in frosty weather.

When not in use, hang your thermometer up on a nail or hook.

GELATINE 7. When using sheet gelatine, simply cover the sheets with cold water, and when they become soft, remove the water, and the gelatine is ready for use.

Rub off any firm edges which remain after being soaked.

HOW TO BLANCH ALMONDS QUICKLY. 9. Put the almonds in a small saucepan; just cover them with cold water; bring to boiling point; boil whilst you count 5. Drain and run cold water over them till cool. Turn on to a coarse cloth, and rub vigorously till the outer skins come off.

10. To split almonds, insert a pointed knife in one end, and the nut will split in two.

If not all used when blanched, dry thoroughly before putting away. They easily become "musty." '

TO PREPARE CANDIED CHERRIES AND ANGELICA. 8. Soak in boiling water for a few minutes. Rub off the sugar. Then cut up. The same treatment is necessary if using many candied cherries in a cake. If the sugar is left on it makes an uneven balance of Sugar, and the cake is likely to sink in the middle.

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H O W TO COLOR ALMONDS BROWN, ETC. n. Blanch a cupful. Allow to get cold and wipe very dry. Put in an earthen­

ware pie dish and pour over them 2 big tablespoons of good olive oil ("Mildura" or any other of recognised purity); let them soak for i hour.

Stir now and then to get them all well coated. Turn into a fryingpan

or in a dish and bake in a moderate oven till evenly colored biscuit color.

Turn out on grease-proof paper to dry.

12. To Color Other Tints.—Chop some blanched and quite dry almonds.

Spread out on white paper. Sprinkle with color; rub wlel together; dry

very carefully before putting away.

TO BLANCH PISTACHEO NUTS.

13. Cover the nuts with cold water, then bring to boiling point, and boil 3

minutes. Plunge into cold water, drain and rub off the skins. They turn bright green.

They are tremendously expensive, but weigh Very light. One only needs

to buy an ounce, which will last quite a long time, as one only uses them sparingly.

HOW TO "COLOR" SUGAR AND COCOANUT.'

Useful for Dusting Over Sweets—either Confectionery or Puddings.

14. Use good quality coarse crystallized sugar (brewers' crystals are excel­lent also). Spread sugar on stiff paper or big plates, sprinkle with a few

drops of various colors (1 color for each plate). Rub well with wooden spoon till all is thoroughy well mixed. If too highly colored, add more white sugar. Dry in a very moderate heat, separating the grains with

the fingers. Put each color into small bottles. It will keep indefinitely. Cocoanut treated in the same way is a most attractive finish off for

many Sweets, Puddings, Cakes.

32

4

TO BEAT EGGS STIFFLY.

15. One or two egg whites are best beaten up on a dinner plate—a very small pinch of salt—with a large dinner knife; three or more in a good-sized basin (crockery) with a whisk. Whichever way you do them, add a pinch of salt; have everything very dry and clean, and beat till sufficiently stiff to turn plate or basin upside down without eggs slipping off. If they do not come up quickly, beat at an open door or in the draught. On no account have any "egg yolk" or bits of shell amongst the white. That keeps it from getting stiff.

If beaten with a knife which has cut a lemon, the egg white will be pink —undesirably so occasionally, so be careful.

VARNISH FOR TOFFEE.

When Toffee is made in large quantities, and not used at once, it often becomes very sticky and frequently quite unsaleable. This difficulty may be overcome by using a "Candy Varnish," prepared thus :—-

Y lb. Gum Senegal.* 3 oz. Loaf Sugar

Y pint W a r m Water IYA gills Spirits of Wine 5 tablespoons Cold Water

Method.—1 Soak the gum in the water 2 or 3 hours. Then stand in fryingpan or stewpan of boiling water, and stir till it is all well blended, showing no little pieces of hard gum.

2. Put the sugar and 5 Tablespoons Cold Water; set it over the fire. Dissolve in the usual way. Then boil to 2280. Remove the scum carefully as it rises to the top. Remove from the fire; cool 2 minutes. Then add the spirits of wine. When quite cold, add the dissolved gum, Stir up vigorously to blend. It may be tinted any color, if to paint over colored sweets.

If too thick, thin it down with a little spirits of wine. Use a small "camel's hair" paint brush (like school children use) to apply this varnish, which is perfectly harmless and tasteless.

*Good quality "Gum Arabic" will do very well.

33

Bazaar Sweets (uncooked)

I lb. icing sugar (rolled or sifted) i dessertspoon of Oiled butter i white of egg

i teaspoon lemon juice, passion fruit or vanilla, or any other flavor, but colors and flavors must match; this is important in all creams.

Rose or raspberry and pink coloring. Lemon or lime and palest greens. Vanilla, banana, pear, or cinnamon, pale yellow. Peppermint, always white. (You may think you'll never forget, but it is easier to forget than it is to remember.

I. Have white of egg in crockery basin and add the sugar by degrees, then oiled butter.

2. Stir and add till the mixture is firm enough to handle and use for fillings for dates, walnuts, creams, etc.

MOSS W A L N U T S A N D A L M O N D S i tablespoon glucose Blanched almonds 2 dessertspoons boiling water Almond and vanilla essence Green coloring i teaspoon oiled butter

Icing sugar Put the glucose in a basin and pour the water on it. Stir till dissolved; work in sufficient icing sugar to form a stiff paste; let it stand for half an hour, covering the basin with a cloth. Turn out on the slab or meat dish and color it green, and flavor it with equal parts of vanilla and almond. Form into oval centres and press between blanched almonds. When all are finished, hold between the finger and thumb; brush over the cream part with white of egg, and roll in green castor sugar or tinted cocoanut. For walnuts make the centres round and place a half walnut on each half and treat in exactly the same way.

MARZIPAN SLICES. Marzipan, i, 2, or Substitute. Slice of pink, then green, then heliotrope. Brush each over with syrup. Press lightly with rolling pin. Thin layer of Fondant Coating on top of a contrasting shade. Allow to become well set, then cut into diamonds, oblongs, half-moons, bars, cubes. May be decorated with Royal Icing or little pieces of Candied Fruits. .,,

M A R Z I P A N BISCUITS.

54 lb. ground almonds dessertspoon orange-flower water 6 oz. castor or icing sugar Verv little plain syrup (page 5)

Mix well together into a stiff paste. Roll out YA of an inch thick. Spread with Apricot Jam or Marmalade. Place another layer of Marzipan on top and ice with vanilla-flavored icing. Cut into, oblong, round, or crescent shapes, and decorate the tops with Crystallized Cherries, Nuts, and Angelica.

NEAPOLITAN CREAMS. i white of egg YA lb. icing sugar i tablespoon milk or cream i oz. chocolate i teaspoonful vanilla essence 2 oz. desiccated cocoanut

Beat white of egg lightly, add milk and then enough icing sugar to make a stiff paste. Divide in three parts. Into one piece work the Chocolate (powdered) and Essence Vanilla. The second piece should be colored pale pink and flavored with Raspberry Essence. Third piece, white, flavored with Vanilla. Roll out each piece. Brush over with white of egg. Place one on top of the other (brown, white and pink). Cover top with melted Chocolate and sprinkle with Cocoanut. Cut in fancy shapes.

N.B.—If not to be used at once, use water instead of milk. Any of these will make Chocolate Centres.

NOTES ON VARIOUS SWEETS. 1. DIVINITY FUDGE. (Page 15)

The recipe can be handled double the size if you have assistance for the beating.

Remember that the proportions are i breakfast cup of sugar to each egg. Choose a solid basin to beat it in, or get someone to hold the basin. Never stop beating whilst pouring in the syrup. Do it very, very slowly at first (or it "clogs" on the beater). When half the syrup is in, then it may be poured a little more freely.

As soon as the syrup is all in, add the nuts and beat carefully until the figure of "8" can be shaped with the beater. Do not try to smooth it too much when poured out.

35

2. MARSHMALLOWS AND SNOWBALLS. If you have no thermometer, begin to test after boiling 8 or 10 minutes. When tested in cold water syrup should be firm enough to hold in the fingers, and is still pliable.

If you have starch, do not beat the mixture so much, but pour it into the starch moulds when sufficiently sofc to run.

A "ping pong" ball makes a very suitable hollow for Snowballs; also the Marshmallow may be poured in to a square made in the starch or a tin lined with grease-proof paper. Then cut up afterwards.

N.B.—It is more economical to make Snowballs and Marshmallows at the same time. The cuttings from making the Marshmallows may do for Snowballs. Pinch them up with the fingers into balls. Then "dip" according to recipe. Of course, "tc sell," this filling is expensive for Snowballs. I have given a cheaper one, and headed it "Commercial Snowballs."

3. N O T E S O N M A R Z I P A N SUBSTITUTE. Take the soaked gelatine from the water-. Rub off any rough edges before dropping it into the syrup.

It should dissolve immediately. Then stand your saucepan aside to cool slightly. When the bubbles have quite disappeared, add the icing sugar, then vanilla, and a few drops of almond essence, and stir up vigorously to make sure that the gelatine and essence is well and thoroughly distributed.

Thin gelatine should soak at least 20 minutes. Thick gelatine should soak 8 hours, or better still, overnight. For Butter Almonds we add the butter at the Soft Ball degree, 2380 (thaft is, before it colors).

4. DEGREES. 220° Syrup for Sweets. 2350 Best Fondant Victory (154 lbs. sugar, y2 lb. glucose, water). See Recipe.

2380 Ordinary Fondant. 2430 Hard Fondant (Coating Fondant). 2900 Divinity Fudge—Small Crack. 260° Marshmallows and Peanut Brittle. 3000 Hard Ball, Toffee (Golden Brown).

36

Ordinary Fondant should be boiled to 2400 instead of 2380 on a wet day or damp climate. There are many degrees for Fondant; 238-2400 is the usual degree.

Fondant best 4 days old for Creams.

LIST OF CREAMS. 1. Peppermint 5. Violet 2. Creme de Menthe 6. Vanilla 3- Rose 7. Walnut 4. Raspberry 8. Date

Plum Pudding Mixtures made with firm Fondant. Tinted and Flavored . Fondant brushed with syrup, and rolled with rolling pin. Cut into shape.

Mixture for Sandwiches.—Fruit and nuts chopped and placed between Fondant Chocolate or Fondant Coating, poured over. Cut with cutters, and ornamented with Royal Icing.

BUTTER A.LMONDS AND WALNUTS. For quickness, put a dozen nuts at a time into your Saucepan of Toffee. Lift out with a teaspoon. Slightly re-warm the Toffee, and add more nuts till all is used.

EXTRA NOTES ON CHOCOLATE DIPPING. The Amateur Sweets Maker must not be disappointed if she does not make a success at once with Chocolate Dipping.

That is work which (in factories) is only entrusted to the expert, and then only one with good experience. Chocolate success is mainly a matter of "temperature" of both room and Chocolate, and when I tell you that the warmth of Chocolate Rooms in a factory is watched almost as carefully as the heat in an Incubator, you will now understand that you must not expect to turn out Chocolates easily which will compare with those put up by Nestle's, MacRobertson's, Cadbury's, and other good makers. However, I will give some hints about the subject which will help you considerably, and enable you to turn out Chocolates which will have a pretty good appearance. Of course, you can be sure they will taste good if you pay attention to all my hints about Centres for Chocolates. (Continued)

37

Always use good quality of Chocolate Covering. Take care that no steam or cold air is brought into contact with Chocolates during the dipping orj after they )are dipped. That will seriously affect them.

When the Dipping Chocolate is in proper condition, the first one should be dry by the time the fourth or fifth one has been dipped. Never leave Dipped Chocolate exposed to the air. When set, pack away in boxes lined with wax paper.

Commercial Covering for Chocolate is of two kinds, sweetened and un­sweetened. If Centres are very sweet, use unsweetened with a very small proportion of sweet, and vice versa. Add Cocoa Butter and y2 oz. Paraffin W a x in the proportion of i oz. of Cocoa Butter to i lb. Chocolate. These make Chocolate shine.

To i lb. Chocolate add i oz. Cocoa Butter and y2 oz. Paraffin Wax. These make the Chocolate shine.

Milk Chocolate makes a delicious covering. Nestle's Milk, Chocolate is excellent for this, especially for Peanut Clusters.

If Chocolate runs thinly when dipping, it is too hot, in which case the Chocolates will be speckled and grey.

If Chocolate is too cold, they will be streaky.

The Temperature of Chocolate Room for dipping should be from 6o° to 650 Fahr., and for the Chocolate itself never above 80°.

I find this a simple method for Chocolate Dipping:—Get a very small pie dish; buy a small, cheap tin saucepan; get it bent oval, so that the pie dish fits on top, no steam being able to escape. (It must not get into the Chocolate.) Put nearly boiling water into saucepan. Put scraped Chocolate into pie dish and stir till dissolved, away from the fire. Lift it off (blowing steam away). Allow to get cold. Then dis­solve it down again just as before. Then add dissolved Cocoa Butter and Paraffin Wax. Drop your Centre in one end, turn it over and over twice or thrice with the dipping fork, along the pie dish. This will coat it evenly. Let Chocolate drip, then put it on to grease-proof paper or a buttered dish. Stir Chocolate well before you dip each "Centre." The pie dish gives longer length to turn over the Centres. A basin the same size would need much more Chocolate.

38

NOTES ON FONDANTS. "Fondant" is easier to color and flavor when warm. A mixture of powdered Ginger, Cinnamon, Cloves, Grated Nutmeg may be kneaded into a lump of Fondant Roll out, and cut into shapes. The Scraps gathered up will roll into balls for dipping with dissolved Fon­dant or Chocolate.

Whilst Fondant is cooking, do not stir or move the pan about, or syrup may become sugary.

2 oz. of Unsweetened Chocolate with i teaspoon of Vanilla may be added whilst creaming i lb. of Fondant. This saves times when making a large batch of sweets.

A very good "Butter Fondant" is made by adding 3 tablespoons (to 2 lbs. Sugar) of Butter, at intervals during the boiling of the Syrup.

FUDGE, W I T H W H I P P E D CREAM. iY> lbs. Light Brown Sugar 1 cup Walnuts (shelled and Y pt. Milk crushed) YA lb- Butter 1 cup Whipped Cream Pinch of Salt 1 teaspoon Vanilla

2 oz. Chocolate (scraped) • Put Sugar, Milk, Butter (broken in pieces), Salt, Chocolate into saucepan.

Boil till 2450—it will harden in cold water. Take pan from fire. Beat for 3 minutes with wire beater. Add the Cream,, and beat again. Add Nuts and Vanilla.

Beat till almost cold. Pour into buttered tin. When cold, mark into squares.

P E A N U T CLUSTERS. Take half a cup of Dissolved Chocolate (sweetened) or Nestle's Milk Chocolate. Add plenty of Peanuts. Lift them out with a big teaspoon in "Clusters" on to a buttered dish or grease-proof paper.

N.B.—When Peanuts are skinned, put them into a well buttered frying pan, and cook them gently, turning them over and over with a spoon till thoroughly well cooked. Cool for a while, then add to the Chocolate.

Almonds and Walnuts may be made into "Clusters." No need to cook the Nuts first then.

N.B.—To get a good appearance (when set), lift the Cluster and dip the top into Chocolate again.

A little oiled butter added to the Chocolate for "Clusters" is an improve­ment, as well as a dash of Essence Almond or Vanilla. 39

"AUSTRAL" LAYER CANDY.

A large quantity most useful when making Sweets for a "Sale of Gifts.'

5 Whites of Eggs 4 4 tablespoons Cream YA teaspoon Essence Lemon YA teaspoon Rose Water YA teaspoon Essence Almonds YA teaspoon Vanilla Ys teaspoon Orange Extract-i Orange, Grated Rind and

Strained Juice

A few drops Orange Coloring A few drops Red Coloring A few drops Green Coloring i oz. Chocolate, scraped and

melted; or good Cocoa 4 tablespoons Chopped Almonds YA lb. (i cup) Cocoanut Sifted Icing Sugar (plenty)

Method.—i. Beat up one White of Egg, add Essence Lemon and 2 teaspoons of Cream, the Cocoanut, and mix with it sufficient Icing Sugar to make it knead thoroughly. Spread it out evenly on a tin lined with *waxed paper.

Make the other 4 layers in the same way, the color and flavor of each being different, thus:—Second layer colored Pink, and flavored with Rose; the third is mixed with Vanilla and Chocolate; the fourth with Green Color and Almond Essence and Chopped Almonds; the fifth with Orange Color, Orange Essence Rind, and Juice of the Orange. (Passion Fruit would be a good substitute), using a little Creamf in each different mixing.

Spread evenly above each other (moistening each to help it "to stick"). Let it remain for 24-36 hours, and then turn out. Let it stand again before slicing. It will cut up into many delicious Sweets.

flf Cream is not at hand, or you wish to make it several days before the Sale, use (Oiled) Butter plentifully instead. When cut, the Sweets may be attractively ornamented with Royal Icing (containing Butter) and bits of various Candied Fruits on top.

*If you cannot obtain waxed paper, the paper your Grocer wraps the butter in is excellent; it is good for "Piping" Bags also.

40

MISS LUCY DRAKE recommends

NESTLES MILK For Successful Sweets Making

SWEETS (CONFECTIONERY). STUDENTS WILL BE SUC­CESSFUL IN MAKING MANY DELICIOUS AND UNCOMMON "SWEETS" IF THEY USE NESTLE'S SWEETENED CON­DENSED MILK—ALSO "IDEAL" UNSWEETENED MILK. YOU WILL FIND MANY SUITABLE RECIPES IN THIS UP-TO-DATE BOOK. MANY YEARS AGO I EXPERIMENTED WITH NESTLE'S CONDENSED MILK FOR "SWEETS MAKING" AS A CON­VENIENT AND ALWAYS AVAILABLE. SUBSTITUTE FOR

§ CREAM. I FOUND IT EXCELLENT AND MOST RELIABLE,

AND AFTER YEARS OF EXPERIENCE I STILL HOLD MY GOOD OPINION OF IT.

(Signed) LUCY DRAKE •

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Ladies! Here is valuable Information

J

Having learnt the Art of Sweets Making, it is of equal importance that you should know where to procure your supplies. W e cater for all your requirements for every class of Sweets, such as

Fudge and Fondant, Toffee Bon Bons, etc* and have a most interesting Stock for your inspection—

Maize Syrup, Nuts, Crystallised Cherries, Gelatine, Chocolate (Sweet, Unsweetened and Milk), Cocoanut, Toffee Moulds, Boxes, Bon Bon Cases

SPECIAL TOFFEE FLAVOUR

And last, but not least

THE TAYLOR THERMOMETER The H o m e Sweets Maker's Guide, Philosopher and Friend WITH PAMPHLET OF VALUABLE HECIPES GRATIS

Call if you can, but, if not, 'phone or write, and we shall with pleasure post you our Price List

Harrison, San Miguel Pty* Ltd* 405-11 ELIZABETH STREET

Phone 3648 MELBOURNE

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I! I! I! I I Wholly Set Up and Printed in Australia by Keating-Paice Pty. Ltd., 36 Lonsdale Street, Melbourne