The recipes in this 1914 volume were compiled from the members of The Twentieth Century Club of Berkeley.FONDANT. Four cups of granulated sugar, 1% cups of cold water, M. teaspoon of cream of tartar, or 3 drops of acetic ... 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 spatulaanbsp;...
|Title||:||Twentieth Century Cook Book|
|Publisher||:||Applewood Books - 2007-12-01|