New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-12-06

Though it will be several weeks before it win be tho
high tide OF the holiday 1t is not too early to
offer few recipes for Christmas candies, which
amateurs may try before the time when they are TO
prepare them for company The fondant has been
already Yen but it is very important-the fodnda
ton" Of French cOnfectionery-thst IL Is repeated
When one has once mastered the boiling OF s'ignr
sufficiently to make successful fodant has over
come the chief obstacle in the way OF making French
candles at home 1t Is difficult IL simply requires
care and exact attention to details Use new
marblezed saucepan, You do not possess regular
sugarboer OF copper lined with tin, for those ex-
perenced In the matter 1t serves the purpose Just
as well. Put two pounds Of sugar and two cups OF
boiling water in the saucepan with u speck OF cream o.
tartar the size OF half pea. Stir 1t TIL 1t mets and
then let 1t alone but watch It. Let IT boil ten minutes
after IL begins. Then test IL. To 10 this hf' up
drop gently without disturbing the rest upon the tip
OF a spoon and drop 1t into cup OF Elevator. III
dlssolves in water the mas not boiled enough.
II it drops the bottom OF the cup undissoved, and
you can pick IL up and roll II around between your
finger and thumb, and it forms creamy little bau
that foes not stick TO your finger, 1t is Just right IL
It is q hard, brittle candy IL has toed too long
teasp0onul Of water must be added b. the syrup and II
allowed TO boil up again. II IL Is sticky ball IL must
boil little longer. yh,n try II again. When IL IL
Just right II from the Ire and allow IL to become
cool enough that you can bear your finger In it.
paste which resembles lard. Work 1t with your hands
and set 1t away till you need It. 1t at once. a.
you choose. In either IL must be put In an
earten jar and set in pan Of boiling water 10 melt
II wish to make walnuts Lave creased papers
ready, take walnut kernels hi the point Of
needle, dip them in the melted fondant lay them
creased papers, which must be ready prepared Part
OF these walnut candles be made pink by cooring
the last half OF the fondant Used with oochlncal
or with raspberry juice, being careful not
to than three or for drops, ~
1t will thin the syrup too much. Bhnched
almonds, candied cherries cron aud raisins may all
be chopped together and stirred in ondant and poured
put creased papers to make bar Of utrutti candy
Cocoanut balls ornamental addition to the Christ
tree, welt a delicious CONNECTION. Crate
largo cocoanut and add ~ 1t the amount OF fondant
given. Take out about ne-chird OF the mixture and
form 1t into balls about the size Of peaches Divide
the remainder OF the fondant into parts and color
enc yellow with saffron and the other red With coch-
neal OF these form balls Of red and yelO~ Of tho
same size Little white ribbons may be introduced ato
tho balls while they soft, with which to hang tsn
ON the tree but cOlorcd ribbons had be used
a, no one can bc OF the ingredients In the dye,
which may penetrate mo the warm eshdy. ~ tne
fCndant snoG grow too hard during this long process
set il back in the kettle of boiling water and let 1t
again 1t Is well 10 keep II standing In warm
water bul not the stove boiling. while you are
working with it, Choco ate cream may be made as
follows: Make a fondant of about pound OF sugar
and six table, p0onus Of thick sweet cream. Let 10
boil til the syrup forms soft ball when It is dropped
in lce-water and rolled between the fingers Treat 1t
exactly a. the other fondant IS treated. Make IL Into
little balls the size OF cherrysto Melt hall
pound of chocolate by scrapng It, stirring tea poon-
full OF warm In IL and heating Ii until IL Is thick
paste Dip the balls OF fondant in the melted choco-
late, one by one. from the point OF needlc.
II they are so sugary that they break
when the needle touches them, the fondant Is zoo
hard. They should be soft ball. and Just covered.
no more, with the chocolate, SO as 10 form hln
mask over the fondant balls.
To make marshmallows dissolve half pound OF
gum arabic In q pint OF water, strain 1t, add half
pound OF sugar. STIR till the syrup Is thick honey;
Then pour IL gradually the beaten whites OF four
eggs Stir TIL the mixture does not stick 10 the
Anger Dust o pan with starch, pour the marsh
ma1ow mixture into it, drcdge 1t lightly with
nowdered starch and when IL is little cool cut II In
squares when II Is cold 1t IS done.
N YOU cannot obtain bottles OF cochineal and saffron
coloring matter IL Is easy to make these articles ~
home. To make cochineal colortng buy at the drug
eiSf an ounce OF powdered o0cnneal, have him weigh
out for YOU at the same time an ounce Of o. tartar
and two drachms OF alum. Put the cochineal and
cream o, tartar In half pint OF water; let them boil
I'm the mixture Is reduced oncha add the alum to
strain n and bottle II. For saffron colorng pur-
rbnse little saffron 1t with boiling water. let
stand for ten fifteen minutes and then strain IL