smooth, and add as much sugar as is necessary to make a stiff paste. Add flavoring or coloring as desired and use as a filling for dates, fruits, nuts, or as centers for bonbons or chocolates.
It may be warmed (but not made hot) over hot water, and nuts, cherries, grapes, sections of orange, and fondant centers be dipped in it. It will have to be kept over the hot water, stirred constantly, and frequently put for a few moments over the fire. See directions for dipping on page 94.
Uncooked Egg Fondant
White 1 egg
12 tablespoon cold water
34 teaspoon vanilla
2 cups confectioners' sugar
Put egg white, water, and flavoring in a bowl, and beat until well blended. Sift sugar and add one spoonful at a time, stirring until well mixed, before each addition. Continue adding a spoonful at a time until mixture is very stiff, then take out on a board, and knead with the hands until perfectly smooth. Use as stuffing for dates, for nut creams, or for centers for chocolates and bonbons.
Fondant may be colored by the addition of pink, green, yellow, lavender, or orange color paste, and other flavors may be used instead of vanilla.
