Shepherdstown register. [volume] (Shepherdstown, Va. [W. Va.]) 1849-1955, 1889-01-18
Homemade Candies.


Some time later caramsls were added
to her list, but now there is no mys-
tory of the French confectioner's art,
which she does not attempt to solve.
A little patience and time will work
marvels in candy-making, and at
Christmas 81 spent in sweets manu-
featured at home, will 60 as far as 80
spent at confectioner's
The foundation of the so-called
French candies may be made after one
or two recipes.
The great art in using the first re-
cipe is in boiling the sugar, and it is
an art acquired only with patience.
The RECIPE.-Put in saucepan
one pound of sugar and half pint of
water; when it has boiled ten minutes
begin to try it by dropping little Of
the syrup from spoon into a bowl
of ice water. When it is possible to
make soft ball between the thumb
and finger it is at the right point to
remove. from the fire When cool, il
in proper condition, it will be COW
cred with thin film, smooth but not
sugary. If it is sugary few spoon
fuls of water must be added and the
syrup replaced upon the stove to boil
again, and the same process of trying
it be repeated. If the cooled syrup
seems brittle, it Is boiled too much; a
little water must be added and the
whole reboiled. A very small guam
tity of cream Of tartar may be used
to make it creamy When the sugar
has reached the proper consistency
set it to cool, and when it is possible
to bear the finger in it begin to beat
it with spoon; in ten minutes it will
be white paste resembling lard,
which can be worked like bread dough.
This is the foundation of large
number of candies and is called fond
ant" by French confectioners.
The second recipe, which is a much
easier one to use, has the advantage
Of not requiring any cooking.
Place the white of one egg in dish
and stir with it an equal amount of
cold water, add xxx confectioners'
sugar until it is sufficiently stiff to
mold into shapes. A great variety OF
pretty and wholesome candies may be
l. IL &.
ton of various fruits, favors and
nuts.
Nut CREAMS-Walnut, almond, or
hazel-nut-creams are best made OF the
fondant. Take it made of a pound Of
sugar, place it in a bowl in a saucepan
of boiling water, stirring it until it is
quite thin. Then, having favored it
with vanilla or lemon, drop in the
nuts one by one, taking them out
with the other hand on the point of
fork or some other convenient
thing; rest them on the edge of the
pan to drain, then drop them on a
waxed paper to harden.
TUTTI-FRUTTI CANDY.-Take some
almonds, citron, few currants, and
seedless raisins; chop them, then mix
with some cream made after either
recipe; flavor with rum and lemon, or
with vanilla or raspberry. Then
make a paper case an inch wide and
deep, and three or four inches long,
oil it, press the paste into it, and when
firm turn it out and cut into cubes.
If the cream gets hard while using it,
stand it over boiling water for few
minutes.
Avery pretty variety called fondant
panache may be made by coloring
three equal parts Of fondant in differ
ent colors, and fiavoring to taste.
For example, one part may be colored
pink with fruit-coloring, and second
brown with little dissolved choco-
late, and the third left white; roll the
sweet dough into thin strips, then
place them one on top of each other.
The arrangement of colors may be
left to the fancy of the maker. When
it is cold trim and cut in slices, and
lay on wax paper to dry.
CREAM CHERRIES.-Makea small
round ball Of French cream, cut a
strip of citron and pass through it,
then place one-half of a cherry glace
on each end of the stem thus formed.
CoCoANUT CREAMs.-Are made of
fondant, or uncooked cream. Fresh
grated cocoanut is added to a guam
tity of cream while it is quite soft;
sufficient confectioner's sugar is then
mixed with it, to make it of a proper
consistency to form into balls. These
are rolled in grated cocoanut, and
may be colored or not as fancy die
tates
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