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Free Books / Cooking / The National Cook Book / | ![]() |
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Cream Peppermints Or Wintergreens |
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This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Make a fondant as for Boiled Icing (see recipe), stir until it begins to become creamy, and drop from a teaspoon upon waxed paper.
Proceed as in preceding recipe, using maple sugar instead of the plain white sugar.
Remove the stone and put in its place a bit of fondant, or, better still, a peanut or a blanched almond and dust with fine sugar.
 
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