Informational.caPrivacy
| The honest consideration of any subject necessitates the examination of "the other side of the case," as well as the affirmative side. We have given much space to the presentation and consideration of the arguments advanced by those convinced... Read more of Arguments Against Reincarnation at Reincarnated.ca | Informational.ca Privacy |
 |
|||||
|
Other Recipes from CANDIES AND SWEETSCafÉ À La GlacÉWhite Fondant Divinity Fudge Pinoche Fruit Loaf GlacÉ For Candies Orange Chips Stuffed Dates Dates Stuffed With Fondant Stuffed Figs Stuffed Prunes |
WHITE FONDANT(Candies And Sweets) - (The International Jewish Cook Book)Used as a foundation for all cream candies. Put two and one-half cups of granulated sugar in a saucepan, add three-fourths cup of hot water and one-half saltspoon of tartar. Stir until sugar is dissolved, but no longer. Boil without stirring until, when tried in cold water, it will form a soft ball. Wash down the edges of the pan with the finger first dipped in cold water, as the sugar boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat with a wooden spoon until white and creamy. As soon as large lumps appear, it should be kneaded with the hands until smooth. Place in bowl and cover with waxed paper, let it stand overnight in a cool place. If covered and kept in a cool place this will keep for days. Form into bonbons, color and flavor any desired way; dip in melted chocolate, to which has been added a small piece of wax or paraffine. In fact the bonbons may be used in any desired way.
VoteViewed 983 times. |
Most Viewed Recipes from The International Jewish Cook BookCookiesBaked Crab-apple Preserves Stewed Prunes Chocolate Cookies Damson Jam Imberlach Boiled Lettuce Pickled Beef Tongue New Potatoes Sour Milk Cookies Sugar Cookies Kohl-rabi Quark Strudel (dutch Cheese) Grape Jelly Creamed New Cabbage Least Viewed Recipes from The International Jewish Cook BookMÉlangeSautÉd Fish SautÉd Mushrooms GlacÉ For Candies Chicken À La Italienne Red Pepper CanapÉs Boned Smelts, SautÉd Gansleber PurÉe In Sulz Baked Bass À La Wellington PurÉe Of Celeriac Sweet EntrÉe Of Ripe Peaches SautÉd Cornmeal Mush Eggs À La Mexicana Baba À La Parisienne Pudding À La Grande Belle |
||||||||||||||||||||
| Home Made Cookies.ca | ||||||||||||||||||||||
