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.

These little cake bonbons can be made with delicious fillings. Cut a sheet of angel food cake, which should be about an inch thick, into tiny hearts. With a small round cutter remove the center of each, leaving the bottom one-fourth inch thick. Fill this little hollow with candied pineapple or any candied fruit mixed with a little fondant, or with chopped nuts worked into a little fondant. Then dip in red or pink fondant; these are nice for St. Valentine's day or for bridal occasions. Take some sponge cake and cut into slices about an inch thick, cut out with a small star-shaped cutter. Cut out half-way through with a smaller star cutter. Fill these hollows in with a chocolate custard. Spread a little white of egg on edges of stars, and place two stars together, then dip in yellow fondant, or chocolate fondant. Dip these little cakes in the fondant with a fork just as you would other bonbons and drop on paraffine paper to harden.

Little rose confections can be made by dipping small round cakes in rose colored fondant, and laying on top of each a few candied rose petals, arranged to look like a rose. Violet confections can be made by cutting small round cakes out of angel food cake, dipping them in violet fondant and decorating the top with candied violets.

Cut tiny stars out of a thin sheet of angel food cake or pound cake, dip in white fondant, and cover the tops over with the tiny silver or gold coated confectionery that one can obtain at the confectionery shops, and you will have silver and gold stars, which will be nice for Christmas. Cut some sponge cake or pound cake into little squares, dip into melted maple fondant, and decorate the top with halved walnuts, pecans or almonds. Cut some sponge or pound cake into slices an inch thick, then cut into cubes, make a little slit in one side, slip in a bit of preserved ginger, candied citron or orange rind. Dip in yellow fondant flavored with lemon or orange. Cut out some sponge cake to resemble sections of orange. Dip in orange fondant flavored with orange.

Little heart shaped cakes dipped in pink or white fondant and then decorated in the center with little hearts cut out of candied cherries are nice. Squares or rounds of angel food cake dipped in fondant, and pressed with some sort of die, say a wish-bone, horseshoe, swastika or flower, then the impression made filled in with a different colored fondant carefully piped in with the pastry bag, are unique.

Cut out some of the cake with a leaf-shaped cutter. Dip into a leaf-green fondant flavored with pistachio, and you will have pretty cakes. The leaf can be veined with chocolate put on with the pastry bag and pipe.

Cut out some sponge cake in shape of dominoes, dip in white fondant, and then mark the dots as in dominoes with melted chocolate.

Slice some sponge cake a fourth of an inch thick, and cut out with a cutter in small rounds. On one-half of these cakes spread jelly of different kinds, such as peach, currant, and raspberry. Put the unspread cakes on these, and cover with fondant. In flavoring the fondant use what combines with the jelly used--almond flavoring with the peach jelly, chocolate with currant and so on. Use differently colored fondants and they will look very pretty.

SPICE NUTS

Take two eggs, one cupful of granulated sugar, one-fourth cupful of almond meats, one-fourth cupful of citron, one-half teaspoonful each of cinnamon, allspice and cloves, one cupful of flour, and one teaspoonful of baking-powder. Cut the nuts and citron up very fine. Sift the flour and baking-powder together and mix with the nuts, fruit and spices. Beat up the eggs and sugar until light and thick, then gradually add the flour mixture. The dough should be stiff enough so that it can be formed into little balls about the size of a hickory-nut. If too stiff add a little water, if not stiff enough add a little more flour to make it of the right consistency. Drop on buttered tins about an inch apart and bake in the oven until a light brown.

CHOCOLATE NUTS

Take one cupful of flour and add to it one tablespoonful of baking-powder. Sift into a bowl and add one cupful of sugar. Mix well together. Melt one-half cupful of grated chocolate in a tablespoonful of hot water, add two teaspoonfuls of vanilla and half a teaspoonful of soda. Beat up two eggs, add the chocolate and one-fourth cupful of melted butter. Work into the flour and sugar mixture. The dough must be stiff enough to form into balls the size of a hickory-nut. Drop on greased tins an inch apart. When cool dip in chocolate fondant.

WALNUT WAFERS

Cream one cupful of butter with one and one-half cupfuls of sugar; add three beaten eggs; put two cupfuls of chopped walnut meats into one cupful of flour, and add this to the batter. Sift one teaspoonful of baking-powder and one and one-half cupfuls of flour together, and add at the last. Drop by spoonfuls on buttered tins, dust with granulated sugar, and put a whole walnut meat on each one. Bake them in a moderate oven.

PEANUT JUMBLES

Take two tablespoonfuls of butter, one cupful of sugar, one egg, half a teaspoonful of soda, one teaspoonful of cream of tartar, one tablespoonful of milk, and flour enough to make a soft dough. Roll thin and cut with a jumble cutter, brush over with beaten egg and cover lightly with chopped peanuts. Bake separately the small rounds cut from the center.

COCOANUT JUMBLES

Beat half a cupful of butter and half a cupful of sugar to a cream, flavor with a teaspoonful of vanilla, then add two eggs, a cupful of freshly grated cocoanut, and two cupfuls of flour sifted with a level teaspoonful of baking-powder. Pat and roll out thin on a well-floured board, adding more flour if needed. Flour a jumble cutter well and cut into rings. Brush the tops of the cakes with milk and sprinkle with a mixture of granulated sugar and cocoanut. Place far enough apart on buttered pan so that they will not touch when baked. Bake in a rather hot oven until a pale brown.

FRUIT ROCKS

Cream one cup of sugar with two-thirds cup of butter, add one and a half cupfuls of flour, two eggs, one cupful of English walnut meats, one cupful of chopped raisins, one teaspoonful of cinnamon, one teaspoonful of cream of tartar and one-half teaspoonful of soda dissolved in a little water. Drop by teaspoonfuls on buttered tins an inch or more apart. Press one-half of an English walnut meat or a raisin in the center of each, and bake until a nice brown.

RAISIN SPIRALS

Take one cup of sugar, one-half cupful of butter and yolks of two eggs, and beat to a cream. Add one cupful of sour milk and one cupful of chopped raisins; one-half teaspoonful each of cinnamon and nutmeg. Dissolve one teaspoonful of soda in a little of the milk. Just before putting in the flour add the beaten whites of two eggs. Make a very stiff dough and cut into thin strips about five inches long. Roll around the finger and fry in butter a delicate brown.

FRUIT BARS

Mix together one cupful of butter and one cupful of brown sugar until creamy, add two well-beaten eggs, one-half cupful of sour milk and scant teaspoonful of soda if the milk is thoroughly sour, if not use only half a teaspoonful. Beat up together, then add enough flour to make a dough that will roll nicely but be careful not to get it too stiff. Flour the board well, then roll out thin and cut with a narrow oblong cutter. Put through a food chopper one pound of stoned dates and one-half pound of figs. Work together and then roll in a thin sheet. Put a layer of this fruit paste between every two of the cakes in sandwich fashion. Bake in a hot oven. Marmalades or candied fruits or nut and fruit mixtures can be used for these bars.

MAPLE DROPS

To a half cupful of maple syrup add one teaspoonful of melted butter, one well-beaten egg and one cup of flour sifted with a teaspoonful of baking-powder. Add a pinch of salt. Beat and drop by spoonfuls or half-spoonfuls on buttered tin, and bake in a quick oven. Cover with maple fondant.

GINGER CHIPS

Stir together a cupful of butter and one cupful of brown sugar. Add one tablespoonful of ginger and one teaspoonful each of cloves and cinnamon. Mix in two cupfuls of good baking molasses and the grated peel of a large lemon. Add a teaspoonful of soda dissolved in a little hot water. Mix in enough flour to make a stiff paste. Roll out very thin, a small portion at a time, and cut into narrow strips about one inch wide and four inches long. Bake in a moderate oven for ten minutes.

GINGER WAFERS

Stir one-fourth cupful of butter and one-half cupful of sugar to a cream, add two eggs, the whites and yolks beaten separately. Add a half cupful of flour or just enough to make a thin batter, mix well, then add one tablespoonful of ginger, and the grated peel of a lemon. Drop by spoonfuls on buttered tins, far enough apart not to run together. Bake in a moderate oven, and when half done roll up into little cylinders, and return to the oven and crisp until brown.

MARSHMALLOW CAKES

Blanch and dry gently in the open oven sufficient hickory-nut meats to fill three-fourths of a cup. Cool and chop very finely. Beat three eggs, yolks and whites together, until light. Add the nuts, two tablespoonfuls of powdered sugar, a half teaspoonful of orange extract and sufficient flour to form a soft dough. Roll out on board until about an inch in thickness and cut in small diamonds that measure only two or three inches from point to point. Lay on shallow greased tins and bake to a pale brown in a moderate oven. Frost with marshmallow icing while they are still warm.

GINGER NUTS

Take one pint of baking molasses and add one-half cupful of melted butter, one cupful of brown sugar and one tablespoonful of powdered ginger. Stir these ingredients well together, and while mixing add two tablespoonfuls of candied lemon or orange peel, one tablespoonful of candied angelica cut into small dice, and a teaspoonful of soda dissolved in a little warm water. Having mixed all thoroughly together break in one egg and work in as much flour to form a paste just stiff enough to handle. Form into balls, and press a raisin or blanched almond in the top of each, and bake on greased tins in a rather quick oven.

GERMAN GINGER BALLS

Beat up four eggs until very light and foamy; then add gradually a half pound of light brown sugar, a teaspoonful of ginger, and one-half teaspoonful of allspice or cinnamon, the juice of one lemon and three-fourths cupful of pastry flour. Form with floured hands into small balls, placing in the center of each a tiny piece of preserved ginger, or candied ginger. Place in a greased baking-pan far enough apart not to touch when baked. Bake in a quick oven.

CINNAMON CRISPS

Beat one-third cup of butter and two-thirds cup of sugar until light and creamy, then add one teaspoonful of ground cinnamon, one and one-half cups of flour and one teaspoonful of baking-powder together. Mix to a dough with one-third cup of milk, using only enough to make the dough so that it will roll out easily. Roll very thin, and cut into small squares or rounds. Bake on greased tins in a moderate oven.

CHOCOLATE STICKS

Cream together one cupful of sugar, one tablespoonful of butter, the yolk of one egg and one-half cup of milk. Melt one and one-half squares of chocolate, add to the mixture, then add one cupful of flour, add one-half cupful more of milk, and one-fourth cupful of flour into which has been sifted one teaspoonful baking-powder and one-fourth teaspoonful of soda. Bake in a sheet that will be about three-fourths of an inch thick when baked. Cut into strips about one inch wide and three or four inches long. When cool dip into pink fondant, then into melted chocolate. Decorate the top of each strip with a half of a pecan or hickory-nut meat.

ORANGE CAKES

Cream together one-half cupful of butter, one cup of sugar, add the yolks of five eggs beaten thick, one-half cupful of milk, one and three-fourths cupfuls of flour sifted with two level teaspoonfuls of baking-powder. Add one teaspoonful of orange extract. Roll out and cut in star or other fancy shape. Cover with yellow orange flavored fondant, and sprinkle over the top with candied orange peel cut into bits.

COCOANUT DROPS

Sift together one and one-half cupfuls of flour and a rounding teaspoonful of baking-powder. Beat up one egg until light, then beat into it one-half cupful of sugar, add a half cupful of grated cocoanut and a teaspoonful of grated lemon rind, then alternately the flour and half a cupful of rich cream. Drop in little pats on greased pans which have been dusted with flour. Have the cakes far enough apart so that the batter will not run together. Sprinkle a little grated cocoanut over the top of each cake and bake in a moderate oven.

ALMOND CAKES

Mix together one-fourth cupful of butter and a cupful of sugar to a cream, add the beaten yolks of four eggs, one-fourth cupful of cream and two cupfuls of flour in which has been placed one teaspoonful of baking-powder. Roll out on a well-floured board about one-fourth of an inch thick, cover with powdered sugar and cut into diamonds. Spread with maple fondant, and sprinkle the cakes thickly with blanched and chopped almonds.

PEANUT WAFERS

Beat together one-half cupful of nice white lard mixed with butter (half and half of each) and one cupful of sugar, add one cupful of ground peanuts, and one and one-half cupfuls of flour mixed together with one teaspoonful of baking-powder, and one-third teaspoonful of salt. Add one-half cupful of milk or water, or just enough to make a dough that will roll thinly. It is best to mix the flour and milk in alternately. Cut into small rounds and place a half peanut meat on top of each cake.

GERMAN WAFERS

Warm one-third cupful of butter, and stir in five eggs, one at a time. Mix in one quart of sifted flour, and one teaspoonful each of vanilla and banana extract. Spread over a buttered dripping pan and bake in a hot oven until a delicate brown. Cut into squares, pick with a fork and dip into powdered sugar.

JAPANESE WAFERS

Beat up the whites of two eggs until stiff, then add two tablespoonfuls of rice flour and two tablespoonfuls of sugar. Work in one tablespoonful of softened butter. Pour into a pan lined with paraffine or oiled paper, making it as thin as possible. Bake in a moderate oven and roll around a round stick, after cutting them in four inch squares.

ENGLISH WAFERS

Stir together one cupful of butter with one-half cupful of sugar, add four eggs, the whites and yolks beaten separately, one-half cupful of currants, and one-fourth teaspoonful of cinnamon. Add two tablespoonfuls of strong rose water and three-fourths cup of flour, roll very thin and bake on buttered tins for about five minutes or until a delicate brown; cut into small squares, and dust with powdered sugar.

DELICIOUS TEA COOKIES

Cream together one-half cupful of butter and one cupful of sugar, add four eggs, one cupful of chopped nut meats, one cupful of chopped raisins, a teaspoonful of soda stirred in one cupful of good New Orleans molasses, and one-half teaspoonful each of cinnamon and allspice. Add enough flour to make a dough that will roll out thin. Mix all the ingredients well together. Bake in a hot oven and ice or not as liked.

RAISIN COOKIES

Cream together one cupful of butter and one cupful of sugar, add two eggs well beaten; then add one teaspoonful of soda and two teaspoonfuls of cream of tartar dissolved in a little lukewarm water. Now stir in three cupfuls of flour, one cupful of chopped raisins, one teaspoonful of cinnamon, and one-fourth teaspoonful of nutmeg. Drop the batter in spoonfuls on a well-buttered pan, being careful to leave room for the cakes to spread. Bake in a moderate oven until a nice brown color.

LOVE DIAMONDS

Cream together one cupful of sugar and one-fourth cupful of butter, then add one-half cupful of sweet milk. Sift with one cupful of flour one teaspoonful of baking-powder and add half of it. Stir in two whites of eggs beaten stiff, and then the remainder of the flour and a teaspoonful of vanilla. Pour into a square pan and bake. When cool cut into diamonds. Mix into a cupful of melted chocolate fondant a half cupful of cocoanut, and spread the diamonds with this, or spread with a pink fondant flavored with rose, and sprinkled over with grated cocoanut.

MARMALADE DIAMONDS

Cream together one-half cupful of butter and one cupful of granulated sugar; then add the beaten yolks of three eggs, one-half cupful of sweet milk; then work in two cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder, add the stiffly beaten whites of three eggs and one teaspoonful of lemon extract. Pour into square pan and bake. When cool cut into diamonds. On half of the cakes spread lemon, orange or any good marmalade, and place the other halves on these in sandwich fashion. Cover with yellow fondant flavored with lemon or orange.

LEMON CAKES

Cream together one cupful of butter and one cupful of sugar, add two eggs, one teaspoonful of soda dissolved in two tablespoonfuls of sweet milk, and the grated rind and juice of one lemon. Add enough flour to knead into a stiff dough, roll thin, cut into stars, rounds or squares. Bake in a quick oven. Ice with lemon flavored fondant or icing.

MAPLE NUT WAFERS

Cream together one cupful of maple sugar and one-half cupful of butter, add two eggs, the whites and yolks beaten separately. Sift and add two thirds cupful of flour and one-half cupful of chopped nut meats. Sift in the flour one teaspoonful of baking-powder. The batter should be of the right consistency to spread thinly over a buttered pan; if too stiff add a little milk. Sprinkle over the top with coarse chopped nuts. Bake rather slowly and cut into squares before removing from the oven.

VANILLA WAFERS

Cream together one-third cupful of butter and one cupful of sugar, add one egg, and one-fourth cup of sweet milk. Sift together one teaspoonful of salt, one teaspoonful of baking-powder, with two and one-fourth cupfuls of flour. Beat up, add a tablespoonful of vanilla. Pour into pan, spreading thinly over it. Bake in a moderate oven.

CHOCOLATE DIAMONDS

Cream together one-half cupful of butter and one cupful of sugar. Sift into three cupfuls of pastry flour two tablespoonfuls of baking-powder, then add alternately with one cupful of sweet milk, and two eggs. Flavor with one teaspoonful of vanilla. Bake in square layer cake tins, and when cold cut into diamonds. On the half of these cakes spread a chocolate paste made as follows: Beat some fresh butter with a wooden spoon until it is soft and creamy. Add by degrees sufficient milk chocolate, which has been reduced to a very fine powder, to make the butter quite brown. Flavor with vanilla. Place the unspread cakes on top of the spread ones in sandwich fashion, and ice with chocolate fondant, or else use white fondant and sprinkle thickly with chopped almonds.

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.

CARAWAY COOKIES

Cream together one cupful of sugar, one-half cupful of butter till light, then add one-fourth cup of water, and two eggs well beaten. Sift with three cupfuls of flour two teaspoonfuls of baking-powder, and add gradually, and then stir in a tablespoonful of caraway seeds. Mix the ingredients well together, roll thin and cut out in fancy shapes or in rounds. Bake in the oven until a delicate brown.

DAISY CAKES

Cream together one-fourth cup of butter and two-thirds cupful of sugar, add one egg, one-half cupful of cold water or sweet milk, and the grated rind of one orange. Sift a teaspoonful of baking-powder with one cupful of flour and stir in. Beat steadily for five or eight minutes, then turn into small greased gem pans. Bake in a moderate oven. Turn out of the pans and when cold cover with orange fondant. With halved almonds form a daisy in the center of each cake, using a center of candied orange peel.

VANILLA SUGAR CAKES

Cream together one cupful of butter and one cupful of sugar, add two well-beaten eggs, and three teaspoonfuls of vanilla extract. Sift with three cupfuls of flour three teaspoonfuls of baking-powder. Roll out thin, sprinkle with sugar and press in with the rolling pin. Cut into rounds or squares and bake them a delicate brown on greased tins.

CHOCOLATE GINGER DROPS

Place in a bowl one cupful of molasses, half a cupful of sour cream, one tablespoonful (level) of ginger, one teaspoonful of cinnamon and mix well together, then stir in one-fourth cupful of melted butter. Dissolve a teaspoonful of soda in a little water and add to the other ingredients. Add enough sifted flour to make a drop batter. Drop from spoon on greased pan, far enough not to touch each other when baked. Dip each little drop cake into melted chocolate fondant. The dough should be stiff enough so that the batter will not run over the pan but keep its shape when baked. Try a bit of the batter in the oven before putting in the cakes. These cakes should be baked in a quick oven.

COCOANUT FRUIT DROPS

Cream together one cup of sugar and one-half cup of butter, then add one egg and one cup of milk. Mix one cupful of raisins in one-half cupful of flour and add to the other ingredients with one and one-half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder, then add one-half cupful of grated cocoanut and one teaspoonful of vanilla. Drop by spoonfuls on greased pans and bake in a moderate oven fifteen minutes. Can be iced with white fondant and sprinkled over with grated cocoanut.

PRESERVED FRUIT DAINTIES

Cream together one-half cupful of butter and one cupful of sugar, then add three well-beaten eggs and one-half cupful of sweet milk. Mix smooth and then add gradually one and a half cupfuls of flour into which has been sifted one teaspoonful of baking-powder. The dough should be as soft as it can be handled easily. Flour the board well and cut out into rounds or squares, and place preserved fruit over the top. Any thick preserved fruit may be used. Bake in a quick oven a nice brown.

JELLY JUMBLES

Cream together one-half cupful of butter and one cup of sugar, add one well-beaten egg, then one and one-half cupfuls of flour into which have been sifted one teaspoonful of baking-powder and one-fourth teaspoonful of salt. Stir well, then add one-third cup of sweet milk or just enough to form a dough that will roll out. Flour the board and roll very thin. Cut out with a jumble cutter or a doughnut cutter. Spread half of these with some good jelly, and place the unspread cakes on top of these in sandwich fashion. Press the edges slightly together and bake on greased pans.

CHOCOLATE NUT WAFERS

Cream together one-half cupful of butter with one cupful of sugar, add two well-beaten eggs, and two squares of grated chocolate melted in one-fourth cupful of hot water. Sift with two-thirds cup of flour one teaspoonful of baking-powder, and a pinch of soda. Pour very thinly over well-greased pans, and sprinkle generously over with chopped nut meats. Bake in a moderate oven, and cut into small squares or diamonds.

LADY FINGERS

Beat five eggs up until light, add one-half cupful of powdered sugar and beat up for several minutes; sift in with one cupful of flour one teaspoonful of baking-powder and stir slowly. Place the batter in a pastry bag and run it out through the tube on light brown paper (not buttered), making each cake about a finger in length, and about one-fourth inch wide; be careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven. Place the paper on a damp table and let stand a few moments and the cakes can be readily removed. Stick the cakes together back to back; this will make them round like fingers. If liked a little jelly may be spread between the cakes before putting them together.

FRUIT PUFFS

Take five eggs and beat the whites and yolks separately, stir in gradually one and a half cupfuls of sugar, and one and a half cupfuls of flour into which has been sifted two teaspoonfuls of baking-powder. Bake in deep gem pans, filling about half full. Make a fruit filling as follows: Place in a saucepan one-half cupful of finely chopped figs, one-half cupful of dates, one-half cupful of chopped raisins and one-half cupful of water. Let simmer slowly for an hour, then add a teaspoonful of vanilla. Make slits in the sides of the cakes and fill in with this fruit mixture. Cover with icing or chocolate fondant.

NUT TARTS

Prepare a short pastry crust, adding to the flour one tablespoonful of powdered sugar. Roll out very thin. Dip fancy cutters in flour and cut the pastry, then pierce the half of the cakes with a small circular cutter. Some of the cakes can be made with one hole, some two and some three. Place these on greased pans and bake in the oven a pale brown. After removing make a paste with the stiffly beaten whites of two eggs, two tablespoonfuls of finely chopped nut meats, two tablespoonfuls of maple sugar, and a little cream if the paste is too thick to spread nicely. Spread this on the cakes that have been left whole, and then place the cakes with the holes on top. Fill up the depressions or holes with jelly, marmalade or fondant.

Index

ALMOND CAKES, 167 Almond Macaroons, 135 Almond Nougat, Brown, 63 Almond Toffee, 65 Apple Sweetmeats, 147 Arabian Confection, 146 Assorted Bonbons, 115

BARLEY FUDGE, 52 Bonbon Cakes, 153 Bonbons, 103 Bonbons with Cocoanut, 110 Brown Almond Nougat, 63 Burnt Almond Fudge, 46 Buttercups, 142 Butternut and Maple Cream, 68 Butternut Caramels, 58 Butter-Scotch, 32 Butter-Scotch, French, 33

CAKE CONFECTIONERY, 153 Candied Cherry Foam, 97 Candied Chestnuts, 69 Candied Sweet Potato Balls, 144 Candy Potatoes, 149 Caramels, 45 Caraway Cookies, 178 Carrot Caramels, 58 Cherokee Crisp, 129 Cherry and Almond Confection, 73 Cherry Foam, 84 Cherry Foam, Candied, 97 Cherry Macaroons, 138 Chestnuts, Candied, 69 Chocolate Almonds, 63 Chocolate Arabics, 148 Chocolate Caramels, 53 Chocolate Chips, 31 Chocolate Cream Caramels, 56 Chocolate Creams, 103 Chocolate Creams with Fruit Centers, 104 Chocolate Creams with Nut Centers, 106 Chocolate Diamonds, 173 Chocolate Fondant, 25 Chocolate Fudge, 45 Chocolate Ginger Drops, 179 Chocolate Macaroons, 136, 139 Chocolate Nut Candy, 68 Chocolate Nut Wafers, 182 Chocolate Nuts, 158 Chocolate Pop-Corn Balls, 124 Chocolate Taffy, 34 Chocolate Sticks, 166 Cinnamon Crisps, 165 Cinnamon Fudge, 50 Cinnamon Jibb, 32 Cinnamon Macaroons, 140 Coating Chocolate Creams, 108 Cocoanut Bonbons, 110 Cocoanut Caramels, 53 Cocoanut Creams, 95 Cocoanut Drops, 167 Cocoanut Fruit Drops, 180 Cocoanut Fudge, 49 Cocoanut Jumbles, 159 Cocoanut Macaroons, 137 Cocoanut Marshmallow Fudge, 51 Cocoanut Marshmallow Fudge (another variety), 51 Cocoanut Marshmallows, 141 Coffee Caramels, 52 Coffee Fudge, 47 Coffee Macaroons, 138 Coloring, 19 Coriander Cakes, 174 Crack Stage, 18 Cream Candies, 93 Cream Macaroons, 135 Cream Nut Bars, 67 Cream Nut Puffs, 176 Crystallization, 19 Crystallized Pop-Corn, 127

DAISY CAKES, 178 Date Brittle, 32 Date Delight, 87 Dates, Fruit Filling, 82 Dipping Fondant, 117 Divinity Fudge, 48 Divinity Fudge, Strawberry, 79 Divinity Hash, 149

ENGLISH WAFERS, 169

FIG BRITTLE, 32 Fig Favorites, 85 Fig Fudge, 48 Flavoring, 19, 20 Fondant, 23 Fondant, Dipping, 117 Franconia Caramels, 57 French Butter-Scotch, 33 Frosted Fruit Fudge, 83 Fruit Bars, 161 Fruit Bonbons, 113 Fruit Candies, 77 Fruit Chocolate Balls, 86 Fruit Fudge, 49 Fruit Puffs, 183 Fruit Rocks, 160 Fruit Roll, 88 Fruit, Stuffed with Nuts, 73 Fruit Tablets, 38 Fudge, Pop-Corn, 131 Fudges, 45

GERMAN GINGER BALLS, 165 German Wafers, 168 Ginger Chips, 162 Ginger Creams, 93 Ginger Nuts, 164 Ginger Wafers, 163 Glacé Nuts, 70

HARD BALL STAGE, 18 Hard Candies, 31 Hard Crack Stage, 18 Hickory-Nut Macaroons, 137 Hodge-Podge Candy, 143 Honey Peppermint Tablets, 37 Honeycomb Candy, 146 Honey Creams, 96 Horehound Candy, 34 How to Coat Chocolate Creams, 108 How to Dip with Fondant, 117

ICE POP-CORN BALLS, 126 Ingredients, 16

JAPANESE WAFERS, 169 Jasmine Macaroons, 136 Jelly Cake Candy, 88 Jelly Caramels, 55 Jelly Jumbles, 181

LADY FINGERS, 182 Layer Fudges, 50 Lemon Cakes, 172 Lemon Creams, 94 Lemon Stick Candy, 35 Love Diamonds, 171

MACAROONS, 135 Maple and Butternut Cream, 68 Maple Creams, 95 Maple Delight, 99 Maple Drops, 162 Maple Foam, 97 Maple Fondant, 26 Maple Nut Wafers, 172 Maple Panocha, 33 Maple Pop-Corn Bars, 128 Maple Sugar Fudge, 46 Maple Tablets, 37 Maraschino Drops, 79 Marmalade Diamonds, 171 Marshmallow Cakes, 163 Marshmallow Fruit Fudge, 83 Marshmallow Fudge, 47 Marshmallows, 140 Marzipan Fruit Candies, 81 Mexican Nut Confection, 72 Mexican Panocha, 66 Miscellaneous Cakes, 153 Miscellaneous Sweets, 135 Molasses Caramels, 57 Molasses Pop-Corn Balls, 124 Molasses Taffy, 35

NUT BARS, CREAM, 67 Nut Bonbons, 68, 112 Nut Candies, 63 Nut Chocolate Caramels, 54 Nut Foam Chocolates, 98 Nut Loaf, 72 Nut Stuffed Fruit, 73 Nut Taffy, 35 Nut Tarts, 184

ORANGE CAKES, 166 Orange Marshmallows, 141 Oriental Bonbons, 118, 148

PEACH BLOSSOM CAKES, 175 Peanut Brittle, 65 Peanut Fudge, 48 Peanut Jumbles, 159 Peanut Macaroons, 137 Peanut Molasses Candy, 71 Peanut Wafers, 168 Pear Caramels, 81 Peppermint Creams, 94 Peppermint Stick Candy, 36 Persian Confection, 144 Pineapple Fudge, 50 Pineapple Marshmallows, 85 Pistachio Macaroons, 139 Pop-Corn Almond Nougat, 130 Pop-Corn Bars, 128 Pop-Corn Brittle, 130 Pop-Corn Dainty, 126 Pop-Corn Fudge, 131 Pop-Corn Macaroons, 129 Pop-Corn Sweets, 123 Popping Corn, 123 Potatoes, Candied, 149 Pralines, 67 Preserved Fruit Dainties, 181 Prunes, Stuffed, 87

QUEEN MACAROONS, 136 Quince Confection, 79

RAISIN COOKIES, 170 Raisin Spirals, 161 Raisin Stickies, 39 Rose Nougat, 38

SALT WATER TAFFY, 40 Sea Foam Candies, 93 Snow Pop-Corn Balls, 125 Soft Ball Stage, 17 Southern Hazelnut Toffee, 66 Spice Fingers, 177 Spice Nuts, 157 Storing Pop-Corn, 124 Strawberry Caramels, 55 Strawberry Divinity Fudge, 79 Strawberry Drops, 36 Stuffed Prunes, 87 Sugar, 16 Sultana Caramels, 54 Surprise Dates, 82 Sweet Potato Balls, Candied, 144

TAFFY DREAMS WITH NUT CENTERS, 40 Tea Cookies, 170 Temperature, 17 Tests for Temperature, 17 Thermometers, 14, 17 Turkish Confection, 145 Turkish Delight, 147 Tutti-Frutti Caramels, 57 Tutti-Frutti Cream, 80

UTENSILS, 14

VANILLA CARAMELS, 55 Vanilla Sea Foam, 96 Vanilla Sugar Cakes, 179 Vanilla Taffy, 39 Vanilla Wafers, 173

WALNUT BONBONS, 71 Walnut Creams, 95 Walnut Wafers, 158 Watermelon Dainty, 86 White Nougat, 64 Wild Rose Cakes, 175

POPULAR HAND-BOOKS

Some books are designed for entertainment, others for information. ¶ This series combines both features. The information is not only complete and reliable, it is compact and readable. In this busy, bustling age it is required that the information which books contain shall be ready to hand and be presented in the clearest and briefest manner possible. ¶ These volumes are replete with valuable information, compact in form and unequalled in point of merit and cheapness. They are the latest as well as the best books on the subjects of which they treat. No one who wishes to have a fund of general information or who has the desire for self-improvement can afford to be without them. ¶ They are 6 x 4½ inches in size, well printed on good paper, handsomely bound in green cloth with a heavy paper wrapper to match.

Cloth, each 50 cents

THE PENN PUBLISHING COMPANY 925 Filbert St., Philadelphia

ETIQUETTE

By Agnes H. Morton

There is no passport to good society like good manners. ¶ Even though one possess wealth and intelligence, his success in life may be marred by ignorance of social customs. ¶ A perusal of this book will prevent such blunders. It is a book for everybody, for the social leaders as well as for those less ambitious. ¶ The subject is presented in a bright and interesting manner, and represents the latest vogue.

LETTER WRITING

By Agnes H. Morton

Why do most persons dislike to write letters? Is it not because they cannot say the right thing in the right place? This admirable book not only shows by numerous examples just what kind of letters to write, but by directions and suggestions enables the reader to become an accomplished original letter writer. ¶ There are forms for all kinds of business and social letters, including invitations, acceptances, letters of sympathy, congratulations, and love letters.

QUOTATIONS

By Agnes H. Morton

A clever compilation of pithy quotations, selected from a great variety of sources, and alphabetically arranged according to the sentiment. ¶ In addition to all the popular quotations in current use, it contains many rare bits of prose and verse not generally found in similar collections. ¶ One important feature of the book is found in the characteristic lines from well known authors, in which the familiar sayings are credited to their original sources.

EPITAPHS

By Frederic W. Unger

Even death has its humorous side. ¶ There are said to be "sermons in stones," but when they are tombstones there is many a smile mixed with the moral. ¶ Usually churchyard humor is all the more delightful because it is unconscious, but there are times when it is intentional and none the less amusing. ¶ Of epitaphs, old and new, this book contains the best. It is full of quaint bits of obituary fancy, with a touch of the gruesome here and there for a relish.

PROVERBS

By John H. Bechtel

The genius, wit, and spirit of a nation are discovered in its proverbs, and the condensed wisdom of all ages and all nations is embodied in them. ¶ A good proverb that fits the case is often a convincing argument. ¶ This volume contains a representative collection of proverbs, old and new, and the indexes, topical and alphabetical, enable one to find readily just what he requires.

THINGS WORTH KNOWING

By John H. Bechtel

Can you name the coldest place in the United States or tell what year had 445 days? Do you know how soon the coal fields of the world are likely to be exhausted, or how the speed of a moving train may be told? What should you do first if you got a cinder in your eye, or your neighbor's baby swallowed a pin? This unique, up-to-date book answers thousands of just such interesting and useful questions.

DANCES OF TODAY

By Albert W. Newman

A book from which anyone may learn the modern dances without a teacher. ¶ A complete diagram is given for each step, showing exactly where the feet are placed on the floor at each beat in the music. ¶ The many illustrations are also a help. Among the dances described are the various Tangoes, One Steps, Bostons and Maxixes, Hesitation Waltzes, Grape-Vine, Turkey-Trot, Castle Walk, Lame Duck, Texas Tommy and Gaby Glide.

* * * * *

Transcriber's Notes:

Repeated Chapter headers were removed to avoid some redundancy for the reader.

Page 5, "Panochia" changed to "Panocha" (Mexican Panocha)

Page 52, word "of" removed from text. Original read (half-dozen of marshmallows)