Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

by Mary M.‏ Wright

Coriander Cakes

Cream together one cupful of sugar and four eggs until thick and white, then add one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder; then add two tablespoonfuls of coriander seed and one teaspoonful of lemon extract. This should be a rather thick sponge. Drop by spoonfuls on buttered pans or greased paper. Bake in a hot oven to a golden brown.

Peach Blossom Cakes

Cream together one cupful of sugar and one-half cupful of butter, then add one-half cupful of sweet milk. Sift into one cupful and a half of flour two teaspoonfuls of baking-powder and stir in half of this, then add the stiffly beaten whites of three eggs and then the remainder of the flour and one-half teaspoonful of corn-starch. Pour into two square pans and bake in a rather quick oven. When cool cut in small squares and ice with pink fondant flavored with peach or rose extract or ice with white fondant and sprinkle with pink pulverized sugar.

Wild Rose Cakes

Cream together one-half cupful of butter and one cupful of sugar, then add one-half cupful of sweet milk. Sift with one teaspoonful of baking-powder into one cupful of flour, add part of the flour, then the stiffly beaten whites of three eggs, then add the remainder of the flour and a teaspoonful of rose or strawberry extract. Beat up thoroughly and bake in sheets in two square pans. Cut into squares when cool and ice with white fondant, and then with a pastry tube and pink fondant place a wild rose in the center of each cake. Put a little yellow or chocolate fondant in the center of each rose.

Cream Nut Puffs

Take one-half cupful of butter, one and one-half cupfuls of flour, eight eggs and two cupfuls of hot water. Melt the butter in the water, set over the fire and bring to a gentle boil. Then put in the flour and boil until it leaves the sides of the saucepan, never ceasing to stir. One minute is enough. Turn into a bowl to cool. Beat the eggs in one at a time, beating one minute after each egg is put in, and then when all are in beat for two or three minutes. Set on ice for an hour, then drop in spoonfuls on buttered paper, being careful to get them far enough apart so that they will not touch each other. Bake for about fifteen minutes in a quick oven or until a nice brown. When cool make a slit in the side of each and fill with a cream nut filling made as follows: Place in a double boiler one cupful of milk, stir into this a tablespoonful of corn-starch dissolved in a little milk, and gradually one egg beaten light and one-half cupful of sugar. Stir until thick and smooth, then stir in one-half cupful of finely chopped hickory or pecan nut meats. Flavor with a teaspoonful of vanilla. When cold fill into the slits in the cakes. These are delicious.

Spice Fingers

Beat five eggs and two cupfuls of light brown sugar until light, then stir in one teaspoonful of cinnamon and one-half teaspoonful each of cloves, allspice and nutmeg, also one-fourth cupful of almonds pounded into a paste and two ounces of citron cut fine; then add one-half cupful of molasses, and lastly the flour into which three level teaspoonfuls of baking-powder have been sifted. Use enough flour to make it stiff enough to roll thin. Cut into long strips about the length of a finger, and about an inch wide. Bake on greased pan in a moderate oven. When cool dip into chocolate fondant or any colored fondant. They are good dipped into maple fondant.