Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-12-21

CARRIED OUT
There are a great many people an Washing
| ton who. from various causes, cannot obtain
TIE best cream corrections III quantities desired
! or needed and must cat the sUSary French
mixtures. SO called and sold al ro,.lced prices
! Inc making OF delicious bon boas in 4 line with
/ the methods Of practical confectoncrs will not
| only save considerable expense and furnish the
| household with reliable sweets. but afford an
! agreeable pastime 20 the younger members OF
the family. The amateur viii be pleased 20
discover. after a little practice, how many vari-
cites of handsome and palatabe CONNECTIONS he
! or She can make az comparatively small cost
OF course ii Is understood tina; only good quail
ties OF sugar should be used-cou.cctioners be-
| ing the best-which can De bought at any first
| class grocery store.
| UTENSILS REQUIRED.
! They arc not absolutely necessary, but the fol-
lowing utensils will be serviceable. Any sharp.
young person can substitute with good effect
many of the things already in the house that
/ Will answer.
| granite saucepan, with slide handle. hold
ing one quart. for sugar boiling. should be on
| the list. Two small saucepaus holding one
| pint eacn are convenient for melting fondant,
| teacups, however. will answer. Fondant is the
| sugar boiled in water. one pound of sugar to a
! gu and a-half of boiling water. until dough
| Is formed which will admit OF being kneeded IN
| the hands. II it can be afforded a marble slab
Is convenience; a large meat-plate. however.
VIII answer the purpose. An Inch-and-a-half
paste brush and few large sheets OF paper i'll
! complete the list. litte experience viii teach
| the need and use OF these.
SUGGESTED RECIPES
| CREAM FIcs.-tlEs cut in half and dipped in
| melted fondant form very attractive and de-
hclous bOubuns.
CoCoANUT BALLs.-Take part of the meat of
| a cocoanut, and after pealing OF the brown
inside shell CRATE it. Take teaspoonful in
your hand, fatten it and fill the surface full of
the grated cocoanut: then roll the cream
around 1t. and make in long shaped ball
! ABOUT the size of long turtles egg.
| LEMON CIEANs.-Grate some Of the yellow
rlnd OF lemon in cup; squeeze a teaspoon
fui OF the juice on it, st-aring through a bit of
| lace or book muslin put this coior.ug IN your
candy dough. and flavor with lemon; roll in
! little balls and iattcn as before.
ALMOND RoLLs.-Prepare the candy dough
the same as .or walnut candy, only put in one
drop of oil almonds instead of vanilla; have
READY some almonds. blanchcd: roll one in the
| center OF the candy ball, putting one on top
! Just as you do the walnuts.
| Nut ROLLs.-Take equal parts of plain fon-
d'nt and of nut meats. mix well and form into
roll. Cover this roll with pink fondant and
the pink with white or chocolate as preferred
Roll III graduated sugar and when well har-
| dened slice crosswlse.
CHOCOLATE CREANs-Dust the holding board
with as little four "a possihlo yy,.b ,l,o bords
roll ., -, 20 g, :,
lndrlcal shape about an inch in diameter: cut it
! into inch-lOnG pieces. roll each between the
| palms OF the hands to give the round shape and
place ON paraliine paper to harden 1t Is best
~ uo lils part OF the WORK one day and leave
tle creams 10 harden until the next, when they
may pe ulPPcd IN the chocolate.
! WALNUT CREAMS Break the white of an egg
! into a common sized turlbier an mt in enoupb
| cold water 70 make II o,a-tbird frII M, IN .
! o, l,- - m
,,S tluYG Va H"ill, sur quickly nan minute
'riu .0i u Al poM 1; sur ~ eIoL6h PuISeri%ed
so " t ~ ,'s sun aS oasCu4t uouSh; take
itt III a Az tLe pam VI lne manu- r9l INTO
taraJ 80 80 80, Put on d sihhti! put
| EnrI;tb - e'' Ai'o WIG up VI ~ nan an
| AAo -'A ""'ii"''
| CREAM DATEs.-Seiect nice, glossy dates, cut
| a .engthwise slit in each about two thirds its
! length and remove the pit Have in readiness
| small quantity of fondant and. having slightly
busted the board with flour or corn starch, roll
So ot tS naiEo" sllp ABOUT the
| nIooos - w., - "a lUu us sup iI-'o
srnouth niecns and ,lca ~ =; ,'o
| e1n al l,..l
tbe con,1 - 'ne ua'e niue 10 retain
horizons ~ fopda,'t IN " toti s te
nlacing tGar, ~ ,a So 40
| donCb tLo 60 90 - -; - o 'aiiN!
TAKE the seeds ron d6teS o -, S5 US;
with the candv JnnIb o. -, ru Ili
trude at Tho 60 nf - 49, e1'' Lev ~ PRIV
| -
- CoAliNI foh CHEAhS.-helt
cake OF any chocolate in a pan that has
| been set in another pan filed with BOILING
it hmm OF Darof3i1,n tho so 81 ,, ,II,t
and add hmm of but+e- bsIfas - go
few drops OF vanilla. stIrrIno tbn~ou~j,T,c RaiI
the creams in the Chocolate and niaca Them ON
paratiue paner to cool Tori - co,o, - Va.
Tor this nnrnose althongb mon, ,,ray ., -,
hat pip thrusting its pojnt in IN ron of oon6
cream. lmmerslng the latter oniclrv in the
chocolate and AZ nIickIv nIacir,f,+ IA i Al VIC
ottine ,aDer IL - = pn,I.t,so,',t - ~ POI
tionars Ola . Ett3o ,~; y ' IN eoH-eo
inseed oil to the melted chocolate to thicken