Daily tobacco leaf-chronicle. (Clarksville, Tenn.) 1890-1895, 1892-01-21
HOMEMADE CANDY.

Sne May Se sure OF GettinS Delicious
and Perfectly Harmless Sweets.
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. 1t is not difficult; it simply
requires care and exact attention to de
tails Use new marblcized saucepan, if
you do not possess Il regular sugar boiler
of copper lined with tin, for those expert
enced in the matter say it 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 it till it melts and then let it
alone, but watch it, Let it boil ten min
utes after it begins, then test it. To do
this lift up a drop gently, without disturb
ing the rest, upon the tip of spoon and
drop it into cup Of ice water If it dis
solves in the water the sugar has not
boiled enough. If it drops to the bottom
of the cup uudissolved and you can pick
it up and roll it around between your fin
ger and thumb and it forms creamy little
ball that does not stick to your finger, it is
just right.
If it is Il hard, brittle candy it has boiled
too long. A teaspoonful of water must be
added to the strip and it allowed to boil
up again. Ii 1t Is Il sticky ball 1t must boil
little longer Then try 1t again. When
1t Is just right remove 1t from the fire and
allow it to become cool enough so that you
can bear your finger in it. When thus
cool beat it with a spoon until it forms a
paste which resembles lard.
Work it with your hands and set it away
TIL you need 1T, or use 1t at once, as you
choose. In either case 1t must be put in an
earthen Jar ana set in II pan of boiling
water to melt. II you wish TO make cream
walnnts have creased papers ready, take
walnut kernels one by one on the point of
needle, mp them in the melted tonddnt
ana lay them on creased papers, which
must he ready prepared. Part of these
walnut candies may be made PINK by col
oring the last half of the tondant used
with cochlneal or with raspberry juice, be-
ing careful! not to use more than three OF
four drops, as 1t Will thin the syrup too
much.
Bl&nched almonds, candted cherries,
citron and raisins may all be chopped to,
gether and stirred IN II fondant and poured
out on CREASED papers to make bar Of
tutti frutti candy, Cocoanut balls are or
namental as well as delicious confec-
ton. Crate large cocoanut and add to
it the amount of fondant given. Take
out about one-third of the mixture and
form it 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 OF
these form balls of red and yellow of the
same size, Little white ribbons may he in
PRODUCED into the balls while they are soft,
but coIored ribbons had better not be
used as no one can be sure of the ingre-
dents in the dye, which may penetrate
into the warm candy.
If the fondant should grow too hard dur
ing this long process set it back in the ket-
tie of boiling water and let it melt out
again. 1t is well to keep it standing in
warm water, but not on the stove boiling,
while you are working with it,
Chocolate creams may he made AS fol-