rble, a pretty firm
ball may be formed. Add the chocolate and vanilla, mix thoroughly and
turn into two well-buttered shallow pans. For the white layer, put the
sugar, water and glucose over the fire, stir until boiling, then add the
cocoanut and stir occasionally until a soft ball may be formed when a
little of the mixture is dropped upon a cold marble. Put this mixture
over the fire, to dissolve the sugar, but do not let it begin to boil
until the chocolate layers are turned into the pans. When the white
mixture is ready, turn enough of it onto one of the chocolate layers to
make a layer about one-third an inch thick. Have the other chocolate
layer cooled, by standing in cold water; remove it from the pan and
dispose above the cocoanut layer. Let stand until cold and firm, then
cut in cubes; wrap each cube in waxed paper.
FONDANT
4 cups of granulated sugar,
1-1/2 cups of cold water,
1/4 a teaspoonful of cream of tartar, or 3 drops of acetic acid.
Stir the sugar and water in a saucepan, set on the back part of the
range, until the sugar is melted, then draw the saucepan to a hotter
part of the range, and stir until the boiling point is reached; add the
cream of tartar or acid and, with the hand or a cloth wet repeatedly in
cold water, wash down the sides of the saucepan, to remove any grains of
sugar that have been thrown there. Cover the saucepan and let boil
rapidly three or four minutes. Remove the cover, set in the
thermometer--if one is to be used--and let cook very rapidly to 240 deg. F.,
or the soft ball degree. Wet the hand in cold water and with it dampen a
marble slab or a large platter, then without jarring the syrup turn it
onto the marble or platter. Do not scrape out the saucepan or allow the
last of the syrup to drip from it, as sugary portions will spoil the
fondant by making it grainy. When the syrup is cold, with a metal
scraper or a wooden spatula, turn the edges of the mass towards the
center, and continue turning the edges in until the mass begins to
thicken and grow white, then work it up into a ball, scraping all the
sugar from the marble onto the mass; knead slightly, then cover closely
with a heavy piece of cotton cloth wrung out of cold water. Let the
sugar stand for an hour or longer to ripen, then remove the damp cloth
and cut the mass into pieces; press these closely into a kitchen bowl,
cover with a cloth wrung out of water (this cloth must not touch the
fondant) and t
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