The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1891-01-07

tons i'll every way, especially in whole
someness, that no space will be devoted
to them here.
Granulated sugar may be recon-
mended for all creams as being more
reliable than powdered or confectioner's
sugar. Excellent results are produced
with the pulverzed sugar oftentimes,
but il is not so uniformly pure. In
making the foundation cream the
writer invariably uses water and the
granuated sugar. Milk or cream is
preferred to water by some good bonbon
makers. One objection may be urged
against either of these, which the mex
perienced will do well TO consider. If
one chances to fail in the first expert
ment with the foundation cream it is a
simple matter to add more water and
repeat the process, and the cream will
not suffer because of the second boil
ing. Where milk is used, the flavor of
the cream is likely to be impaired by
30 much cooking, and this is even more
noticeable with cream.
FOUNDATION CREAM.-To pint of
graduated sugar allow scant half-pint
of water. Place them on the back of
the range in a granite kettle or bright
tin basin, until the sugar has nearly
dissolved, shaking the kettle OCCASION
ally to assist the process, but never
stirring. Bring forward and boil,
skimming off whatever impurities rise
to the surface without disturbing the
syrup. When it has boiled ten min
utes test the syrup by allowing it to
run slowly from the end of spoon. 1t
will soon drip in elongated drops, and
finally a long, fine thread will float
from the end of the spoon. As soon as
this appears remove from the fire and
set in pan of snow or in ice water,
and allow it to partially cool. While
still bloodwarm begin to work it with
stout spoon. Should the syrup be
boiled too long crust will have formed
on the top, which may be removed be-
fore stirring. When cooked exactly
right the surface is covered with thin
skin. When the syrup thickens and
whitens add a pinch of cream of tartar.
Beat again until thick enough to han
die, then work with the hands. Add
any fiavoring desired This founda-
ton cream is the base of almost all fine
rich bOnbOnS. Its excellence depends
sugar should be pure; it should be al
lowed to dissolve gradually; it should
not be stirred at all while on the stove :;
it must be cooked to exactly the right
consistency; it should be partially
cooled before being worked, and then
worked vigorously and well. A little
experience enables one to tell Just the
instant the syrup should be removed
from the fire, and the rest of the work
presents no obstacles. If cooked too
long the cream will "grain and be-
come dry and hard, while with too
little cooking one will not be able to
mould it.
CoCOANUT BALLs.-Flavor portion
of the foundation cream with vanilla
and work in little desiccated cocoanut
Form into small balls and set in cold
place for little time. Moisten each
slightly with beaten white of egg-a
brush is excellent for this purpose-then
roll in grated cocoauut and set in cold
place till firm.
FIG STRIPs.-Chop a few figs, and
cook with little water and sugar until
they become a thick paste. Make a
small sheet of the cream, spread with
the fig paste, which should be cold
cover with another sheet of the cream,
press together well, and cut in short
strips or squares.
DREAMED ALMONDS. - Flavor the
cream with almond extract and form
into loaf shaped candies. Press an al
mOnd into the center of each and roll in
coarse sugar or in chopped almonds, as
preferred. 1t is customary to use the
almonds without blanching, as the flavor
is finer
WALNUT EAMs.-Flavor the cream
very delicately with rose water, form
into balls and press half of fine Eng
lish walnut into each Hickory nuts
are equally good, though the balls should
be made smaller for these.
CHOCOLATE CREAMS. - Vanilla or
lemon is best for flvoring the cream
Make into small balls and set aside on
a buttered plate till firm. Break up
some Bakers chocolate, and set the
basin containing it in boiling water
until the chocolate has dissolved. Add
a tiny bit of butter or melted suet to
thin 1t little. Drop the cream balls,
one at time, in the chocolate, till all
are coated, then set away to harden
In coating the creams long slender
sticks will be found very helpful. Hard
wood toothpicks will answer nicely.
CHOCOLATE CoCOANUTs.- Chocolate
cocoanuts, which are especially fine,
are made very much like the creams,
save that little desiccated cocoanut is
worked into the cream which is moulded
into obong shapes, hen rolled in choco-
late. Other chocolates contain walnut
meats, almonds or filberts.
THE French candied fruits help one
in making a variety, the pineapple be-
ing especially nice. One slice is suffi-
cient for good many bonbonS. The
cherries are not quite so good eating
but help to make an attractive assert.
ment. Some of the bOnbOns may be
tinted pink by adding TO part of the
cream very little fruit coloring ex'
| tract.
RIBBON STRIPs.-Ribbon strips are
very pretty. Divide the cream into
three equal parts. Add little dis.
solved chocolate to one, the pink ex
| tract 10 another and flavor the thru