Canned fruits, as apricots or pineapple, are useful when fresh fruits are not obtainable, and jams, like raspberry, may be mixed with fondant for bonbon centers. Maraschino cherries are sometimes used, with their syrup, to give flavor and variety to fudge and bonbons.
Dried fruits, like raisins, dates, figs, and prunes, are cheap and nutritious. Combined with nuts or fondant they may be classed with candies and used as a dessert.
Candied fruits—such as apricots, cherries, pears, pineapple, and plums—may be prepared at home, or purchased from in city grocery stores, or dealers in confectioners' supplies. They are valuable for decoration, for centers of chocolates and bonbons, and as an ingredient of fudges and glacéd fruits.
Angelica is the green stem of a plant, used chiefly for its color.
FLAVORINGS
Extract of vanilla properly made is the pure essence of the vanilla bean dissolved in alcohol. Many vanilla extracts are made from Tonka beans, or from vanillin prepared synthetically in a laboratory. These are labeled vanilla compounds.
