Fondant

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Fondant...


To one pound sugar add 1/2 pint cold water and 1/4 teaspoonful cream of tartar, boil rapidly for ten minutes without stirring. Dip the fingers into ice-water, drop a little of the syrup into cold water, then roll it between the fingers, and if it forms a soft, creamy ball that doesn't adhere, it is done. If not hard enough, boil a little longer, and if too hard add a little water, boil up and test again. Set aside in the kettle to become lukewarm, then stir the mass with a ladle until it is white and dry at the edge. It should be taken out and kneaded, exactly as one would knead bread dough, until it is creamy and soft. By covering with a damp cloth and keeping in a cool place it will keep well for several days, and several times this amount may be made at one time. In making several pounds it is better to divide the mass before kneading, and each part may be flavored differently.





FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.