Cookbooks and Cooking
III From Potato Fondant Uncooked Fondant 61 Cooked Potato Fondant 62 Modeled Candy 62 Coloring 64 White Daisy 66 Yellow Daisy 69 Calla Lily 69 Red Apples 70 Single Roses 72 Rose Buds 74 New Potato 75 Pea-Pod 76 Snow Ball 76 Grapes 79 Other Possibilities 79
=Violet Boutonniere.=--From violets, preferably cocoanut, boutonnieres very attractive for favors can be fashioned. Have ready a supply of the violets, candied cress leaves, vio...
6. Part 6=Beet Puffs.=--Cut one medium sized beet into thin slices, cover with one-half cupful of cold water and cook in a double boiler until soft. Drain, and to the liquid thus obtaine...
3. Part 3The room in which the actual operation of coating is conducted should be warm and dry. First, break into small pieces more chocolate than you will actually use in the coating. P...
5. Part 5Boil one pound of brown sugar, one cupful of milk, a piece of butter the size of a walnut, and one-quarter cupful of Irish potato--prepared as before--until a bit dipped from th...
2. Part 2Perhaps the most useful tool of all is a nameless instrument which does duty for both knife and spoon, and in addition has virtues all its own. It is particularly valuable for r...
1. Part 1III From Potato Fondant Uncooked Fondant 61 Cooked Potato Fondant 62 Modeled Candy 62 Coloring 64 White Daisy 66 Yellow Daisy 69 Calla Lily 69 Red Apples 70 Single Roses 72 Rose...
7. Part 7=Orange Rings.=--Rings made from candied orange peel may be treated similarly. Cut the peel into rings by using one-half and one quarter inch cutters. Thereafter both process an...