RAW FONDANT
The white of one egg, add an equal quantity of ice water (this may be exactly ascertained if the white of egg is first measured in a glass); one teaspoon of extract. Beat until the mixture is light, then add gradually one pound or more of confectioner’s XXX sugar. Work with a spoon until smooth and firm.
Mrs. Hirschberg
COOKED FONDANT
Place over the fire four cups of XXX sugar, one cup of water. Stir with a wooden spatula until the sugar is dissolved—no longer. Boil ten minutes or until it threads. Remove saucepan. Test the fondant by rubbing a little between the fingers. If it balls, turn into a bowl. When partly cooked, add flavoring; then beat until stiff enough to knead with the hands like bread. The fondant may be shaped into balls, squares, or any form. A little experience will enable one to do this readily. If vegetable colorings, which are harmless, be used, the French candies may be more perfectly imitated. For flavoring use extracts or fruit juice.
Mrs. M. Soloman
NOUGAT
To make the most delectable of candies, melt over the fire in a porcelain-lined dish one pound of fine white sugar with two tablespoons of water. Have ready one-half a pound of almonds blanched and chopped. When the syrup begins to turn yellow, add the nuts. Stir for five minutes; add a little grated lemon peel and pour at once into a well-oiled flat pan. When partly cooled, mark with a greased knife into bars.
Mrs. J. H. Sower