Candy-Making Revolutionized; Confectionery from Vegetables

Book may have numerous typos, missing text, images, or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1912. Excerpt: ... the boutonnieres is not so difficult as it sounds, though some knack is required for the best results. See the illustration opposite page 72. III. FROM POTATO FONDANT Uncooked Fondant.-- Potato fondant is another base -- even more useful than potato paste -- upon which many confections may be built. There are two kinds -- cooked and uncooked. To make the uncooked, boil or steam Irish potatoes, drain, and force them through a fine sieve. In all candy-making with potatoes, these directions are of the utmost importance. Unless the potato is carefully forced through a fine sieve, the candy made from it will have hard and gluey spots after it has dried out. Mix one-half cupful of the potato so prepared with the unbeaten white of one egg. Add gradually confectioner's sugar until the whole mass assumes the consistency of bon-bon cream. Several uses for potato fondant will be described below, but it may be substituted for French fondant in any of the confections of which that is a part. Cooked Potato Fondant.-- With one-half cupful of potato, prepared as for the uncooked fondant, very thoroughly mix two cupsful of sugar and thin with two-thirds of a cupful of milk. Place the mixture on an asbestos mat over the fire and cook until thick -- to the sticking point. Pour the mass on a cold, damp marble and cut in like plain fondant. Knead small quantities at a time until the whole batch is smooth. Pack in tins lined with wax paper. The fondant can be used without additional sugar and does not stick to the hands. It is particularly useful as a covering. Modeled Candy.-- Modeled candy is easy to make, good to look at and good to eat. When shaped to imitate fruit or vegetables, it is useful as table decoration, and is always welcome for children's parties. Indeed, there is no sort of candy that i...