The Providence news. (Providence [R.I.]) 1891-1906, 1891-12-18
AS 1T LOOKS TO WOMEN.
How to Make Delicious Sweets for
Christmas.
RECEIPTS FOR HOMEMADE CANDY
Chocolate Creams, MarshmalIows and
Candied Fruits Robbed of their Diiii-
cuIties-A Delightful Form of Vanity.

When one has once mastered the boiling
OF sugar sufficiently to make a successful
fondant, one has overcome the chief OBJ
stacle in the way of making French can
dies at home Ii is not dihoult: IL simply
requires care and exact attention TO de
tails Use new marbleized saucepan, II
you do not possess regular sugar boiler
of copper lined with tin, for those expert
enced in the matter say 1t serves the pur-
pose just as well.
Put two pounds OF sugar and two cups
of boiling water in the saucepan with a
speck of cream of tartar the size of half a
pea. Stir IL till it melts aud then let it
alone, but watch II. Let it boil ten min.
utes after it begins, then test it, To do
this lift up drop gently, without disturb
ing the rest, upon the tip OF spoon and
drop IL into a cup OF ice water. III IL dis
solves In the water the sugar has not
boiled enough. II IL drops TO the bottom
OF the cup undissolved aud you can pick
it up aud roll il around between your fin
ger and thumb and ii forms "A creamy little
ball that does not stick TO your finger, it is
just right.
III il is hard, brittle candy il has boiled
too long. A teaspoonful OF water must be
added TO the sirup and il allowed to boil
up again. II IL is n sticky ball 1t must boil
a little longer. Then try IL again. When
IL is Just right remove IL from the fire and
allow IL TO become cool enough SO that you
can bear your finger in IL. When thus
cool beat IL with a spoon until IL forms
paste which resembles lard.
Work il with your hands and set II away
TILL you need IT,, or use 10 at once, as you
choose In either case il must be put in an
earthen jar and set in n pan Of boiling
water TO melt II you wish To make cream
walnuts have CREASED papers ready, take
walnut kernels one by one on the point OF
n needle, dip them in the melted fondant
and lay them on CREASED papers, which
must be ready prepared. Part OF these
walnut candies may be made pink by col
orinR the last half of the foudant used
with cochineal or with raspberry juice, be-
ing careful not 10 use more than three or
four drops, as IL will thin the syrup too
much.
Blanched almonds, canded cherries,
citron and raisins may all be chopped to-
gether and stirred in fondant and poured
out on CREASED papers to make "a bar Of
tutti frutti candy Cocoanut balls are or
namental as well as u delicious confec-
ton. Crate large cocoanut and add TO
IL the amount of fondant given. Take
out about one-third of the mixture and
form il into balls about the size Of peaches.
Divide the remainder Of the fondant into
equal parts, and color one yellow with SAT
from aud the other red with cochineal. or
these form balls of red and yellow OF the
same size. Little white ribbons may be in
troduced into the balls while they are soft,
but colored ribbons had better not be
used, as no one can be sure of the ingre-
dients In the dye, which may penetrate
into the warm candy.
Jf the fondant should grow too hard dur
ing this long process set it back in the ket-
tie OF boiling water and let il melt out
again. IL is we'll TO keep it standing in
warm water, but not on the stove boiling,
while you are working with IL.
Chocolate creams may be made as fol-
lows: Make n fondant of about "A pound OF
sugar and six tablespoonfuls Of thick
sweet cream. Let IL boil till the syrup
forms soft ball when IL Is dropped in ice
water and rolled between the fingers.
Treat IL exactly as the other fondant Is
treated. Make it into little balls the size
of cherry stones Melt half n pound of
chocolate by scraping 1t, stirring a tea.
spoonful Of warm water in IL and heating
IL until IL is thick paste. Dip the balls
of fondant ia the melted chocolate, one by
one, from the point Of n needle. II they
are so sugary that they break when the
needle touches them the fondant is too
hard. They should be a soft ball, aud just
covered, no more, with the chocolate, so as
10 form thin mask over the fobdant balls.
To make marshmallows dissolve half n
pound of gum arabic In n pint of water,
strain IL, add half n pound of sugar stir
till the sirup Is as thick as honey; then
pour IL gradually over the beaten whites
of -four eggs. stir till the mixture does
not stick 10 the finger. Dust pan with
starch, pour the marshmallow mixture
into II, dredge it lightly with powdered
starch, and when il is Il little cool cut il in
squares; when it is cold it is done. New
York Tribune.