The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1888-12-01

caramels were added To- her list, but now
there Is no mystery OF the French cuutec-
toner's art which she does not attempt 10
solve A little patience and time will work
marvels il candy making and at Christ,
mas one dollar spent In sweets mNnul &C.
tured az home, viii 20 as far as two dollars
| spent at y CouteCtiOrer's.
| r. Il foundation If the sO-Called French
Eandies may be made a'ter one or two re-
0pes
= The great att in using the fist recipe is
hin boiling the sugar, aud II is an art acS
h CURED only with patience.
THE RECIPE.
Put into q saucepan one pound of sugar
and half piut oT water; when II has boiled
ten minutes begin totry it 10y dropplu. u
little Of the siIup from spoon mo bow!
of ice water When it is possible ~ make
| soft ball between the thumb and finger ii
/ Is at the right point TO remove from the
/ fire. When cool, If in proper condition,
II will be covered with Il thin film, smooth
but not sugary. If II is sugary few
/ spOonfulls of water must be added and the
\ syrup replaced upon the stove to boil again,
ana the same process of trying ii be repeat
ed. If the cooled syrup seems brittle, it is
boiled too much; IA little water must be
|
small quantity Of cream of tartar may be
Used to make il creamy. When the sugar
has reached the proper consistency set il To
ID cool, and when il is possible to bear the
q finger in it begin TO beat II with a spoon;
In ten minutes it will be white paste re-
/ sembling lard, which can he worked like
bread dough. This is the foundation of a
large number of candies and is called
"fondant'' by French confectioners.
The second recipe, which is a much ea>
sier one to use, has the advantage of not
requiring any cooking.
Place the white of one egg in dish and
stir with 1t an equal amount of cold water,
add xxx cOnfectioners' sugar until il is
sufficiently stiff to mould into shapes. A
great variety of pretty and wholesome
candies may be made from cream with the
E addition Of various fruits, tavOrs and nuts
NUT CREAMS
Walnut almond, or nlzel nut creams are
best made OF the fOnuant. Take it l..ade
of pound of sugar, place it in bowl in
4 saucepan Of boiling water, stirring it until
\ ii is quite thin. Then, having favored II
with vanilla or lemon, drop in the nuts one
. by one, taking them on with the other
hand on tle point of a fork or some other
convenient thing; rest them on tine edge OF
the pan TO drain, then drop them on q
waxed paper to harden
TUTrG FRUTTI CANDY.
Take some almonds. citrpn. a few cur
y rrnts, and Sstdess ras'us; chop them, then
4 mix with some cream made after eitntrre-
ceipe flavor with rum aud lemon, or with
vanilla or raspberry Whea mixed, make
b a paper case an inch wide ard deep. ana
three or four inches Tong of It, press tie
\ paste into it, aud When irm turn it cut and
n cut into cubes. II the cream gets hard
! while using II, stand II over boiling water
. for few minutes
A very pretty v,riety called fondant
( pancahe may be made by coloring three
equal parts at to1dgnt 10 ff-rAnt col RS,
and havOring tO the taste For eX4mDl-.
one part may be cu!ured pink with fTult-
cOioring, "a second brown with little Dis.
solved chocolate, and the third LETT whi'e:
( roll the sweet dough ihtO thin strips. then
place them one ON top of each other. The
arrangement Of col, rs may be left IN The
fancy of the mAkrr When il is cold MIN
and cut in slices, ard lay on waXed IA. or
TO dry.
y CREAM CHERRIES
Make a small, round bali Of French
cream; cut strip Of citrnn ana pass
through H. then place one half Of Il C&ety
giace ON each end Of the stem thus form, d.
c COANUT CREAMS
are made of tundant or uncuoked cream
Fresh grated COcOanurs is added IN "a uuru
rity of cream while It il quite soft; .ulH
cient coniectlnueI's sugar is then mixed
with II TO make IT ii proper consistency 2.
form into otlls These are rolled in grated
cocoanut and may be coloced ur MT as
fancy dictates
DATE CREAMS.
Stone fresh dates by breaking only one
, side OF the fruit: then ID, ce In the opeu-
ing hit of French cream.
Maple creams are also made by grating
'emaple sugar and mixing If with prepared
cream, then mo!dlDg INTO any desEable
shape.
FIG CREAM
Cut fresh figs in strips then take small
piece OF cream and rll ii Ia he palm o
the hand until il assumes the required
shape; cut it largthVise. and place
piece Of tig inside, then re-! tie cream
around it
CHOCOLATE CREAMS
Delicious chocolate creams are made rs
follows: Boil one-half pound of sugar
with three tablespoonfulls of thick cream
I'LL II makes soft ball in water, then LEI il
cool. When cool beat II very white; flavor
with few drops of vanilla and make into
balls the s!zs Of large pea, or a little
larger; then make upsweetened chocolate
and mix it with little of the fondsut
melted-there should be more chocolate
sthan sugar-and when quite smooth and
thick enough TO make the cream, dip them
In the mixture and drop on paper.
Other varieties Of chocolate candies may
be made by dipping almonds, Brazil nuts,
bits OF fresh cOcoauut, marshmallow paste,
or peanuts in the chocolate mixture and
allowing them 10 dry in the same manner,
MARSHdALLOWs.
Dissolve one half pound of white gum.
arabic in one pint of water; strain and add
one-halr pound of fine sugar; place over
the fire, stirring constantly until the sirup
is dissolved aud all is of the consistency of
honey. Add gradually the whites of four
eggs we'll beaten Stir the mixture until II
becomes somewhat thin and does not ad-
shere TO the finger. Flavor with lemon or
vanilla and pour into pan busted with
starch and Whan cool Hiui6ad in small