The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1889-01-10
HOMEMADE CANDIES.
The Foundation of French Recipes-A
Variety of Choice Creams and
Other sweets.


Other Sweets.
A few years ago the latitude of the
domestic candy-maker was limited.
Molasses, and pink or white cream
candy were all she attempted to make.
Sometime later caranlels were added
to her list, but now there is no mys-
terry 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-
factured at home, will go as far as 81
spent at confectioners.
The foundation of the so -called
French candies may be made after one
or two recipes.
The great art in using the first recipe
is in boiling the sugar. and it is an art
acquired only with patience.
THE RECIPE.
Put into a saucepan one pound OF
sugar and half pint of water; when 1T
has boiled ten minutes begin to try it
by dropping little of the sirup from
spoon into bowl of ice water.
When it is possible to make a soft
ball between the thumb and finger it
is at the right point to remove from
the fire. When cool. if in proper con-
dition. it will be covered with a thin
! film, smooth but not sugary. If it is
sugary few spoonfuls of water must
be added and the sirup replaced upon
the stove to boil again, and the same
process of trying it be repeated. 1t
! the cooled sirup seems brittle. it is
! boiled too much; n little water must
! he added and the whole rebOiled. A
very small quantity of cream of tartar
may be used to make it creamy. When
the sugar has reached the proper con-
! sistency set it to cool, and when it is
possible to bear the finger in it begin
to beat it with spoon; in ten min
utes it will be a white paste resem-
! bling lard, which can be worked like
bread dough. This is the foundation
of large number of candies and is
called ''f0ndaut' by French confection-
erS.
The second recipe, which is 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
|
made from this cream, with the addi-
ton of various fruits, tlavors and nuts.
NUT CREAMS.
Walnut, almond, or rhazel-nut-creams
are best made of the fondant. Take it
made of pound of sugar. place it in
bowl in a saucepan of boiling water,
stirring it until it is quite thin. Then,
having favored it with vanilla or
| l. 4, Iax-
taking them ont with the other hand
on the point of a, fork or some other
convenient thing; rest them on the
edge of the pan to drain, then drop
them on II waxed paper to harden.
TUTTI-FRUTTI CANDY.
Take some almonds. citron, n few
currants, and seedless raisins; chop
them. then mix with some cream made
after either recipe; flavor with rum
/; and lennon, or with vanilla or rlspber-
; ry. When mixed make paper case
an inch wide and deep, and three OF
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.
A very pretty variety called fondant
panache may he made 10y cOlOring
three equal parts of fondant in differ.
ent colors. and havnring To the taste
For example, one part may De colOred
pink with fruit-colorinr. aud Il second
brown with little dissolved chocolate
and the third left white; roll the sweet
dough into Thin strips. then place then
!. one on top of eac: other. The ar
rangemcnt of roIurs mly he left To the
= 4 =. afNlr
G trim aud cut in slices, and lay OF
Z waNed paper to dry.
CREAM CHERRIES.
Make Il small. round ball of Freucl
cream, cut strip of citron and pas
through it. then place One-half of
: cherry glacG on each end of the ster
thus FORMED.
COCOANCT CREAMS.
{ are made of fondant, or uncooke
cream. Fresh grated cocoanut is add
ed to a quantity of cream while it
|; quite soft; sufficient cOnfectioner's ST
j gar is then mixed with it, to make
;, of a proper consistency to form int
! balls. These are rolled in grated &C
3 coanut. and may be colorcd or not a
3 fancy dictates.
E DATE CREAMS.
Stone fresh dates by breaking onl
/ one side of the fruit; then place in til
: opening IL bit of French cream.
g Maple creams are also made by gra
1 ing maple-sugar and mixing it wit
prepared cream. then molding into an
q desirable shape.
Peppermint creams are made mol
+ either the first or second recipe, ID;
' vored with peppermint, and cut OF
with small cutters into variety {
shapes.
FIG CREAM.
Cut fresh figs in strips, then take
small piece of cream and roll it in tn
palm of the hand until it assumes I'll
required shape; cut it iengthwise, an
= place a piece of fig inside, then roll til
: cream around it.
? CHOCOLATE CREAMS.
Delicious chocolate creams are mad
AS follows: Boil one-half pound I
sugar with three tablespoonfuls {
thick cream till it makes soft ball
! water, then let it cool. When COZ
beat it very white; flavor with fe
, drops of vanilla and make into bal
. the size of Il large pea. or lit
larger, then take unsweetened cho
: olate and mix it with little of til
Q fOndant melted-there should be mol
chocolate than sugar-and when quit
smooth and thick enough to mask tE
cream, dip them in the mixture an
:, drop on paper.
, Other varieties of chocolate candle
) may be made by dipping almonds
II Brazil nuts, bits of fresh cocoauu
d marshmallow paste, or peanuts in ii
chocolate mixture and allowing the
to dry in the same manner.
. Gum-arabic is used quite largely
J the manufacture of candies, and tw
varieties in which it is used are mars
mallows and punch drops.
MARSIIMALLOwS.