Page:The candy cook book (IA cu31924090146717).pdf/50

28 Before cutting the orange, wipe carefully, and grate the yellow part only from the skin; then cut the orange in two and extract the juice.

Mix rind and fruit juice, let stand ten minutes, and strain. Add slowly to the egg yolk, and when well mixed add sugar gradually until stiff enough to knead. Knead until smooth, and use for date, nut, prune, or cherry creams, or for centers of chocolates or bonbons.

Wash prunes, soak until plump in orange juice to cover, then steam until soft. Drain, remove stones, fill prunes with fondant rolled into balls a little larger than a prune stone, close the prunes, and roll in granulated sugar.

Put white of egg, cold water, and peppermint in a bowl, beat until very light, and add sugar a tablespoon at a time, beating between each addition, until mixture is stiff enough to hold its shape. Reserve one third of the mixture, and add sugar