Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1892-12-22
MAKING SWEETS FOR CHRISTMAS.

ron ChhAoiNiAc.
for Bonbcps That Are Superior to
the Best French Confectiens.
The word bonbou originates from
doubling the adjective, meaning
good. For homemade bonbons
confectioners' sugar is used to make
the foundation or "fenaant.r Te-one
pint Of sugar add a scant pint of cold
water. Put in a porcelain-kettle or
new tin pan, set on the back of the
range until the sugar is dissolved and
add ene-fourt1 teaspoonful of cream
tartar. Shake 1t, IL you wish, but
never put a spoon fn-or stir the liquid
W e cooling, When the sugar is
n ID set It over the fire where L
w look slowly. q In fifteen minutes
dr. some ice-cold water; ifsuficiently
cooked IT. wfll form in a soft ball.
When 1t is cooked just right you can
take 1t between your fingers and work
it easily; 1t should not be sticky; IL 1T
is, it is not cooked enough; the cook
ing requires nearly half an hour, but
it must not be cooked too much.
When done set 1t in a pan of SNOW or
ice-water and while 1t is quite warm
begin to stir and work With a wooden
paddle or spoon until it is creamy,
Much beating is required and you
will find it hard work. AS soon as it
is cool enough take out part and work
with the hands. When beating with
the paddle add vanilla enough TO
flavor, directs the New York World.
Have prepared English waluuts,
almonds, dates with the seeds taken
out, figs cut in halves, some chopped
figs with hickory nut meats, chopped
almonds, some unsweetened chocolate,
grated, and a box of d~esiccated
cocoanut. The fondant must be
worked quickly while it is warm, and
not handled too much. Take small
pieces and work In shape. press halt
a walnut on either side, or on one
side, III you prefer. Cut slit or one
side of each date, taking out the
stone: have a piece of fondant,
sprinkle a little corn-starch on the
molding-board, roll the fondant into
a long piece the size Of a pipe-stem,
tcutvf short pieces and put in the
dates. Melt some fondant and add a
few drops OF cochineal to part of it,
which beautiful pink; dir
the figs, cut in halves, in the white
when the pink is cool with the hand:
make slittlcA oval pieces and insert
blaaehed, almonds. Make some pink
and some white. Mix chopped
hickory nuts withsome white fondant-
knead together and form in a roll
brush withSwhitc of an egg and dry
then dip in warm pink fondant
When dry on the outside slice in thir
pieces.
To make cocoanut balls, kneat
some desiccated cecoanut into tn,
fondant, makeinto balls and set ava!
to- cool. With a brush moisten tn,
outside with the beaten white of al
egg, then sprinkle d~esiccated o
freshly grated cocoanut over them.
| For chocolate balls make small ball
OF white fondant, and lay on a CREASED
plate to cool; put some grated
chocolate in a dish in a pan of no
water to melt; il too thick add hal
teaspoonful of butter 10 thin it, bu
never add water. Put the fondan'
balls, one at a time, in the chocolate
turning them over so as to coat then
well; a hat pin OF wooden toothpicl
can be used to take them out. Sc
away to harden.
The French candied fruits are Otter
used in making these candies
Pineapple CT q be cut in tiny bits anC
pressed into the fondant, then mad
into any shape and dipped ii
chocolate. These. can be packed i,
half-pound or pound boxes, witt
paper between the layers.