White Layer

White Layer

Ingredients:
2/3 a cup of granulated sugar,
1/4 (scant) a cup of water,
1 cup, less one tablespoonful, of glucose (pure corn syrup), 1/3 a pound of

Directions:
dessicated cocoanut.
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Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk
over the fire, stir until the mixture boils, then very gradually stir in the rest
of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested
in water or on a cold marble, a pretty firm ball may be formed. Add the
chocolate and vanilla, mix thoroughly and turn into two well−buttered
shallow pans. For the white layer, put the sugar, water and glucose over the
fire, stir until boiling, then add the cocoanut and stir occasionally until a
soft ball may be formed when a little of the mixture is dropped upon a cold
marble. Put this mixture over the fire, to dissolve the sugar, but do not let it
begin to boil until the chocolate layers are turned into the pans. When the
white mixture is ready, turn enough of it onto one of the chocolate layers to
make a layer about one−third an inch thick. Have the other chocolate layer
cooled, by standing in cold water; remove it from the pan and dispose
above the cocoanut layer. Let stand until cold and firm, then cut in cubes;
wrap each cube in waxed paper.
FONDANT
4 cups of granulated sugar,
1−1/2 cups of cold water,
1/4 a teaspoonful of cream of tartar, or 3 drops of acetic acid.
Stir the sugar and water in a saucepan, set on the back part of the range,
until the sugar is melted, then draw the saucepan to a hotter part of the
range, and stir until the boiling point is reached; add the cream of tartar or
acid and, with the hand or a cloth wet repeatedly in cold water, wash down
the sides of the saucepan, to remove any grains of sugar that have been
thrown there. Cover the saucepan and let boil rapidly three or four minutes.
Remove the cover, set in the thermometer−−if one is to be used−−and let
cook very rapidly to 240° F., or the soft ball degree. Wet the hand in cold
water and with it dampen a marble slab or a large platter, then without
jarring the syrup turn it onto the marble or platter. 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 spatula, turn the edges of the mass towards the
center, and continue turning the edges in until the mass begins to thicken
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and grow white, then work it up into a ball, scraping all the sugar from the
marble onto the mass; knead slightly, then cover closely with a heavy piece