Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-01-28
HOMEMADE BONBONS.

ordinarily cnatB Dy tnc Con htec'iO"cI-
Recipes have been often gwen Tor varl-
Gus cream candies compounded Of
confectionery sugar worked to p tste
with water and the white OF M esg.
The chief. if not the only merit, which
these possess, is that hey ure very
quickly prepared. They are SO greatly
inferior to the boiled cream confections
IN every way, especial in wholesome
ness, that no space viii be devoted to
them here.
Granulated sugar may be recommend
ed for all creams as being more reliable
than powdered or confectioner's sugar.
Excellent results are produced with
the pulverlzed augar oftentimes. but 1t
is not so uniformly pure. In making
the foundation cream the writer invar-
iably uses water and the granulated
sugar. Milk or cream Is preferable to
water by some good 6on6On maxi
One objection may be urged against
either Of these, which the inexperienced
will do well to consider. If one chances
to fail in the first experiment with the
foundation cream, 1t Is simple matter
to add more water and repeat the pro-
cess, and the cream will not suffer
because of the second boiling. Where
milk is used, the flavor of the cream is
likely to be impaired by SO much cook
ing, and this is even more noticeable
with cream.
FOUNDATION CREAM.
To pint of granulated 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 occa-
sionally 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 minutes.
test it by allowing it to run slowly from
the end of the spoon. 1t will soon drip
in elongated drops, and finally long
fine thread will float from the end of
the spoon. AS soon as 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 blood warm
begin TO work 1t with a stout spoon.
Should the syrup be boiled too long
crust will have formed on the top,
which may be removed before stirring.
When cooked exactly right the surface
is covered with thin skin. When the
syrup thickens and whitens add q pinch
OF cream of tartar. Beat again until
thick enough to handle, then work with
the hands. Add any tiavoring desired.
This foundation cream is the base of
almost all fine, rich bo,lboRs. Its excel
lence depends upon several conditions.
First, the sugar should be pure; it
should be allowed to dissolve gradually 1T
should not be stirred at all while on the
stove; 1t must be cooked to exactly the
right consistency;i 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. Ii cooked too
long the cream Will "grain" and become
| dry and hard, while with too little
cooking one will not be able to mould
/ It.
| CoCOANUr BALLS.
Flavor portion of the foundation
cream with vanilla and work in little
! desiccated cocoaut Form into small
balls and set in cold place for little
time. Moisten each slightly with
beaten white OF egg-a brush is excel
lent for this purpose-then roll in
grated cocoanut and set in cold place
till firm.
Chop a few figs, and cook with
little water aud sugar until they become
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.
oREAMED ALMONDS.
Flavor the cream with almond extract
int
Press an almond into the center of each
and roll IN coarse sugar or IN chopped
almonls, as preferred. 1t is customary
to use the almonds without blsnching, as
the far is finer.
CHOCOLATE CREAMS.
Vanilla or lemon is best for iayor:n9
the cream. Make into small balls and
set aside on buttered plate till firm.
Break up some Bakers chocolate and
set the basin containing it in boiling
water until the chocolate has dissolved.
Add tiny bit of butter or melted suet
to thin it 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 help
ful. Hard wood toothpicks will answer
nicely.
CHOCOLATE CoCoANUTs.
Chocolate coooanuts, which are
especially fine, are made very much
like the creams save that little dessic-
Gated cocoanut is worked into the
creams which is moulded into oblong
shapes, then rolled In chocolate. Other
chocolates contain walnut meats, al
mOn3s or filberts.
The French candied fruits help one
in making a variety, the pineapple
being especially nice. One slice is suf-
ticient for good many bonbons. The
cherries are not quite SO good eating,
but help to make an attractive assort-
ment.
Some of the bOnbOnS may be tinted
pink by adding TO part of the cream a
very little fruit coloring extract.
RIBBON STRIPS.
Ribbon strips are very pretty. Di-
vide the cream into three equal parts.
Add little dissolved chocolate to one,
the pink extract to another, and flavor
the third portion with vanilla. Make
them into three layers, press together,
and when firm cut in small strips.
CHOCOLATE oARAMELs, NO. l.
One pint of brown sugar. one gill of
sweet milk, ne-halfpint Of molasses, one
half cake of Bakers chocolate, grated,
and good teaspoonful of butter.
Boil over slow fire. stirring until the
ingredients are dissolved and occasion
ally afterward, as 1t bnrns easily. Test |
it by dropping little into cold water.
II it hardens quickly remove at once
from the fire, flavor with vanilla and |
pour into buttered tins. One should |
be careful in adding tie extract, as the
heat is likely to set fire to the alcohol, |
especially if added while on the stove.
When cool, mark the caramels III squares |
with buttered knife.
CHOCOLATE CARAMELs, NO. 2.
One cupful OF grated chocolate, one
cupful of molasses, one-half cupful of |
milk, and one cupful of brown sugar.