Take two cupfuls of granulated sugar, one-half cupful of water, and one-fourth teaspoonful of cream of tartar. Boil to the soft ball stage. Work into this one-half cupful of nut meats that have been pounded to a paste and one-half cupful of grated cocoanut. Pour on a platter or marble slab and work with a spoon until it is cool enough to work with the hands, and then knead until it is like dough. Sprinkle some ground cinnamon on a sheet of waxed paper. Take pieces of this dough and form into potato shape. Roll in the cinnamon. Lay on paper until firm.
Divinity Hash
Take two cupfuls of granulated sugar, one-half cupful of maple sugar, one-half cupful of golden corn syrup, and a cupful of water, add a pinch of cream of tartar. Boil to the soft ball stage. Add one teaspoonful of vanilla, and pour over the stiffly beaten whites of two eggs. Have ready one pound of chopped fruit, nuts and grated cocoanut and stir in just before it is ready to pour into buttered pans. After pouring the syrup over the whites of eggs beat up until light and foamy. Any kind of fruit, such as dates, citron, figs, raisins, candied cherries and orange and lemon peel can be used, and also any kinds of nuts. This is a hash, but a delicious one.
CHAPTER XI
CAKE CONFECTIONERY AND LITTLE SWEETS
Delicious bonbons may be made with cake and fondant, and then there are many little sweets that are so closely allied to candies that they may well be included in a book on candy-making. To make these confections one needs to have fancy little cake cutters of all kinds, such as heart, star, round, diamond, leaf, bird and animal shapes. If these are not readily obtained a tinsmith will make them for you if you tell him just what you desire. You will also need a pastry bag with a finely pointed tube, and tiny gem pans.
Bonbon Cakes
The cakes that are best for making bonbons are the sponge cake, pound cake and angel food cake: these should be at least twenty-four hours old, and then can be cut up into any shape desired without breaking or crumbling. Scoop out little balls, using a vegetable scoop, from any of these cakes and dip in melted fondant flavored with different flavors and colored in different colors. If you are planning a luncheon or entertainment it is nice to have these little cake bonbons to help carry out the color scheme. Angel food cake cut in fancy shapes and dipped into pink or rose fondant flavored with rose extract is good. Sponge cake is nice dipped into yellow fondant flavored with orange or lemon, or into chocolate fondant.