Candies
Stuffed Prunes or Dates
If large soft prunes are bought it is not necessary to soak them, just wash them in warm water and dry. Split open the side, take out the…
Almond Paste
Half a pound of blanched and ground almonds, the yolks of two eggs, the juice of half a lemon, and a few drops of almond flavoring. Mix…
Cherry Creams for Decorating
Choose nice large candied or preserved cherries. Cut each cherry with the scissors sufficient to have it open into four petals. Put a tiny…
Cocoanut Creams
To one cup of shredded cocoanut add four tablespoonfuls of thick cream and a cup of sifted confectioners' sugar. Flavor with vanilla. Roll…
Maplenut Creams
Add to a cup of sifted confectioners' sugar four tablespoonfuls of maple syrup; if not stiff enough to knead, add more sugar. Knead until…
Cocoanut Balls
To half a cup of sweetened condensed milk add enough shredded cocoanut to make a stiff paste. Flavor with vanilla. Roll into small balls…
Chocolate Cocoanut Kisses
To half a cup of sweetened condensed milk add half a cup of confectioners' sugar, six teaspoonfuls of cocoa and enough shredded cocoanut to…
Apricot Paste
Wash three quarters of a cup of dried apricots, add to them half a cup of walnut meats and three quarters of a cup of fresh cocoanut; put…
Parisian Sweets
Take equal quantities of nut meats, figs, dates, prunes or raisins, put them through a food chopper. Roll into small balls and then roll…
Cream Fondant
To two tablespoonfuls of thick cream and a teaspoonful of corn syrup, add gradually a cup of sifted confectioners' sugar. Work with a…
Egg Fondant
To the white of an egg add two teaspoonfuls of water, a teaspoonful of vanilla and enough sifted confectioners' sugar (teaspoonful at a…