The Atlanta constitution. [volume] (Atlanta, Ga.) 1885-19??, 1892-12-20
HOMEMADE CHRISTMAS CANDIES,
eighty Cont Candies Made from Ten-Cen
Miter ais.


Copyrighted by The Constitution.
Men, women and children-not to men
ton dogs and hul ses-like sugar, and the
taste is entirely defensible.
These white CRYSTALS. this frost of honey.
feed the everburning flames of the body,
supplying animal heat which is life, and
rousing the nervous energies like phos-
pilates, or better than phosphates in some
cases. | have had brain-fag so entire that
it seemed as if | never could write, or had
written line, relieved by taking syrupy
small glass of eau sucree, when shortly
ideas gathered an(. took shape, and the
blank brain resumed its work. | can't help
fancying that the sweets crayed so ardently
by children nave much to do with furnishing
nerve allment to their fast growing systems,
Sugar contributes both animal heat and
nervous force ana seems to be a TRANSFORMED
ton of the elements of meat, as the dla-
mond is transformed carbon.
he Sustaining Power of Sugar.
In the terrible retreat from Moscow, the
few of NapoleOn'S army who Secreted few
pounds of sugar to eat were enabled to sup
port the intense cold. In trOpic countries,
Europeans learn to drink eau sucree before
long walking as a preventive of sunstroke
and paralysis, and the French Algerian
troops carry sugar on their marches to
enable lub1u TO NlluStulu lLe utScll utdI'
Persons with spinal inflammation and parallel
ic tendencies often have Il craving for
sweets, which Is nature reachln" InSt.nc-
lively for help, ana indulgence III such cases
is followed by Improvement.
AS much pure sugar or as sweet as can
be eaten without producing acidity is not
only safe but beneficial for any one who
Graves it. Disturbance seldom follows in
any ordinary case when the sweets are per-
fectly pure and are taken at proper times
not nibbled constantly between meals.
Confectionery is one of the perquisites
of childhood, and we elders have a liking
for it once in a while. But the preference
for the best things which is urged upon
us is expensive in the matter of candies.
When the best candies are SO cents a pound
and cOnfectiOner's sugar only 10 cents, the
idea OF making our own bonbons IS attrac-
tive. SO in stormy days last winter, when
snowdrifts We're heaped about the quiet coun-
try house, and whirling blasts kept of the
chance of visitors, all hands liked to gather
in the bright clearly kitchen for candy
scrape." The plump and careful Martha,
who presided, is a born chcfe of taste so
fine and skill so deft that every last thing
she undertakes seems her speciality, whether
salads, pastry, or entrees. | have seen wo-
men who could do these things well, but
never in any showcase of women's ex
change or select cooking class have l ever
found such true and delicious confections
Tne secret of Perfect Candles.
Nice bOnbons. she used to say, depend
on using the incest materials Pure pow
dered sugar from the high-priced grocers,
the finest arrOwroOt in place of starch or
white of eggs, tlayorings directly from the
fruit or nut, and these the choicest of their
kind, she would have. Amateur confec-
TONERS watch their processes with painful
care, keeping close to recipes, and yet their
caramels and cocOanut drops taste unlike
those from the best shops. Sale chOcO-
late which has lain on the shelves of the
village grocer for months, or old nuts and
challly sugar, cannot give the right flavors
Add to this that the recipes floating in do
nestle journals very seldom give right pro-
portions, and you will see reasons for home
c0nlectiOnerS want of success.
No expensive utensils are needed A
bright pressed tin kettle, such as are sold
for quarter, turns out as fine candy as
in common hands. But it must be bright
and well timed, not worn in spots or
scorched, aud it must be delicately clean,
that is, washed with clean suds, scalded
and wiped dry with Il clean towel The air
of p0ky holes where cooking things are kept
is enough to faint and spoil them for nice
work i'll compotes, confectionS or creams.
A film of oxide dims the ware, corroSi0n
begins from the vapors of close closets
and these deposits dissolve in the acids of
fruit and sugar, changing their flavor and
giving EMBELLISHMENTS to innocent cara
mels and fruit drops
If you cannot be sure of the purity of
your powdered sugar. if it leaves a smooth,
chalky feeling and taste on the tongue when
moistened in the mouth, use granulated or