Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-09-20

IN confectionery charge
big prices for them. chiefly because they are so
very perishable. / think you will admit thai
no candies are more delicious. II i; was real
lied how very easy they are 20 turn out. every one
would make them on the kitchen range. All
you have TO DO Is TO boil a mixture OF sugar
ana water on a good hot fire. taking two cup
inisof granulated sugar TO a little less than one
cupiul OF cold water. Stir 10 up thoroughly
before putting IL on the fire. but do not
sur 1t at all afterward. Let i; boil
untl a spoonful OF il dropped INTO O
glass OF cold water becomes nj once so brittle
as 10 break Ike so much glass. There comes
IN the Important point; il you do not follow
TINS instruction literally the result will be fail
ure. When the mixture exhibits this symptom
take 1t of the fire and pour it into cups or
niue bowls which have been previously
heated In the oven. Drop your Malaga or
Iokay grapes, your nuts or fcs or Mandarin
oranges into hot sirup. one az a time, fishing
them out as quickly as possible with forks and
laying them upon buttcred tin pans. DO not
have the butter too thick, else the candies will
TASTE OF When the strip begins 90 be
sugary throw II away. Tut the candies on tho
TN pans into the refrigerator. on the ice. or in
the open air If it is winter. until they are cold.
When they are ready 20 eat. Any one can
make fruits glaces in this way within tuenty-
i've minutes. including the boiling of the
sugar and water, and they arc better than those
you buy ut the confectioners', because they are
more fresh and crlspy.
cARAMELs AND SUGAR PLUMs.
II have never known people TO make first
rate caramels at home, though they are so usu-
ally tried. One very essential quality they lack
is 'chawnoss.' which is given 10 the ones Won
buy In great measure by an admix:ure OF c,u-
cose. For chocolate caramels a mixture IA
made OF chocolate, glucose, vanilla aud cream
from milk, which is poured into a wide shallow
trough, after boiling, with a marble bottom 10
cool 1t, after which 1t is chopped up into
Il 4n1nrnZ llFhnE EnEeH 80
in like manner OF different materials according
TO the flavor desired.
The basis OF nearly all sugar plums is lust
such n mixture as l have told YOU should be
prepared Tor iruit Glace. Granulated sugar is
slowly cooked in steam-jacketcd copper kettles
through the medium OF steam. When the mix
ture reaches n temperature OF pa degrees Il "a
emptled into a shallow rectangular trough with
a marble slab for a bottom for cooling. Then
workmen with long-hGndled wooden scoops STIR
1t up until il is transformed from a thick trans
lucent jelly into a white substance resembling
plaster OF paris half hardened. This imitation
plaster of paris is taken from the trough and
poured into big round tubs to season for a
month or more. The date of cooking is marked
npon each tub and the foreman in charge knows
when to use it.
CsISo THE CREAM.
when the confectioner Is ready to use this
CREAM as it Is called. he heats q quantity OF il
to a nuid state in a jug with a dozen spouts.
Meanwhile he has prcpr,cd a number OF
shallow wooden boxes fllsG. with snowy white
potato starch ana 81 Ct.lEcd CO clcanly at the
top. Upon the surface OF iaSse boxes wooden
slabs. encrusted with kaCbs of Various shapes,
are laid. with the krobby sides down. so as 70
make IN the starch corresponding holes. The
said holes are in rows of say a dozen each,
which are destined TO serve as molds. The
operator with dexterous hand passes the many.
mouthed pitcher over the mods. filling thcia
a row at a time. When a boxful is completed,
1t Is put away to cool and harden. Finally the
contents of the box. potato starch and ali. are
dumped into a big sieve and shaken. Tho
starch disappears through the wire network,
leaving behind the sugar drop. made in all
sorts of shapes. 1t should have been men,
toned that while the original mixture was be-
ing stirred up in the trough with the wooden
scoops a certain proportion of some f~ayoring
was poured in.
THE FINISHING TOUCHES.
"The sugar drops thus prepared are assorted,
placed on trays and conveyed to another de-
partment where they are distributed among q
rumber o. girls seated at long tables. Each
young woman has before her a rectangular
piece of tin, with a sheet of waXed paper spread
over II. At her left Is a pile of cream drops on
a wooden board, while at her right hand is a
little glass pot with a steam jacket. in which a
small quantity OF cream OF one color or an
other, is kept liquid. The girl. with deft
fingers, throws the drops one at a time into the
pot. fishing them out again in rapid succession
with q little pair of tongs and laying them on
the waxed paper In rows. For ali chocolate
sugar plums slabs of fine chocolate with
plenty oil vanilla and sugar in IL are broken into
chunks and melted in copper kettles. where u
is stirred with paddles until perfectly smooth.
In this condition 1t is poured upon marble
tables, where girls rub in the soft and muddy
mass of II the cream drops. nuts, nougat scraps,
&c, which are TO DO coated.
OTHER CANDIES.
"Jellies' are made from the pulps of various
fruits boiled in sugar and nodded into shapes
to represent grapes. plums and SO on. All OF
them are imported from France. Marshmallows
are composed OF whites of eggs, gelatine and
sugar, with a fiavoring Of vanilla and orange
flower water. The business of making flavor
ing for candies is quite an extensive one. Va
nilla is prepared by sleeping the chopped-up
beans in spirits of wine for three months, after
which the liquor is strained of and serves as
an extract. For other favors sirups are pre-
pared from the fresh juices Of fruits, though in
making the cheaper grades of candy the in
tense essential oils are employed. such colors
as are used for tinting sugar plums are all man
ufactured from vegetable substances and put
up in jars under the supervision Of the French
government"
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