CHERRY BOUNCE.
Make the same as pineapple puffs, using candied cherries and vanilla flavor in place of the pineapple fruit and flavor. This may also be colored a delicate pink and are fine when dipped in chocolate.
MEXICAN PENOCHE.
- 2 pounds light brown sugar.
- ½ pound glucose.
- 1 quart cream or fresh, rich milk.
- 1½ pounds bon-bon cream.
- 1 pound nuts.
Put the sugar, glucose and cream into a kettle, stir until it boils, then put in thermometer, keep stirring and cook to 234. Set off the fire and add the bon-bon cream and beat until the bon-bon cream is all melted, and the batch stiffens a little. Chop the nuts a little and work them in the batch. Beat slowly until the candy is stiff enough to stand and not flatten out when dropped on wax paper or buttered plates, then spoon out as directed in dropping pineapple puffs. English walnuts are the standard nuts to use for penoche, but pecans or hickory nuts are excellent. If you do not use fresh milk or cream, your batch is very liable to curdle. If you keep stirring it continually and do not let it stand, you may even prevent it from curdling at all. But if it should, you will know that the milk or cream was not fresh. If it curdles, cook it up just the same, and while not being as smooth, will taste all right.
ICED SHELL BARKS.
Melt some fondant in a double boiler and flavor it with vanilla. Choose perfect halves of shell bark nut meats. Dip each nut meat in the cream, giving it a thin coat. Drop them on wax paper. After they are all dipped in this manner, put some fresh fondant in the double boiler and heat the cream just enough so that you can use it for dipping. Flavor with vanilla. Dip them a second time and drop them on wax paper.