The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-12-21

cdnuy uIppeQ Win meitei DuGGef or OIL,
and with the left hand drop. into this
chocolate Iondant II of the balls or
pyramids, take it ont with the dipper,
scrape it gently against the side of the
pan TO get rid of the suDerhuous cover
ing, and turn it carefully into the same
paper ffom which 1t was taken.
This dipping must be done quickly, as
the fondant is hot and will nell the balls.
If the fondant should cool during this
dipping operation put it back, saucepsn
and all. on the the fire. and stir it until
again liquid aud dip rs before.
VALUABLE SUGGESTIONS.
"a little practice will enable one to dip
and drop these neatly. leaving the little
twist or curl on top, the same as those
purchased from firsJ-class confecJioners
If Il dark, glossy covering Is desired
simply melt the rough chocolate such as
bakers use. add to it sufficient sugar to
sweeteu aud flavor with vanilla extract
This chocolate can in large cities, be OBJ
tanned from candy makers for twenty
i've cents per pound.
"a few valuable suggestions as to col
orings ana havorings are worthy of being
copied in the candy-maker's notebook:
"For pink. use a few drops of prepared
cochine IL.
For yellow, use the grated yellow rind
OF a deep colored orange; it must then be
worked to a pulp. Saffron is sometimes
used, but is rather Objectionable on az
count of its flavor.
For amber Or light brown. use a few
drops of caramel.
For green, use a sufficient quantity OF
spinach juice to give the desired color.
For carmine. use prepared cochineal.
"As fondant is so easily Iiquified. all
havorlugS must be as concentrated as
possible. For vanilla use the bean, the
powdered vanilla or vanilla sugar. For
chocolate nothing equals a good cocoa.
Where chocolate haYoring is used, a little
vanilla should always be added. Where
almond paste is USED, a few drops of the
extract of bitter almond should be added.
This simply inteusifies the 1avoriug.
Noyau may also be used with almond or
pistachio paste or fondant. Curacao is
the proper accompaniment to orange, but
the juice of the orange may also be used
in its place"
OTHER SWEETS
The remaining candies prepared during
the afternoon were:-
Cream Dates-Remove the stones
from the dates without entirely separat-
ing them. Take a tiny piece of vanilla
fondant. the same as preceding recipe,
form 1T into a little roll, place 1T In the
space from which the seed was taken,
press the halves together so that only a
small quantity of the candy can be seen,
roll the dates in graduated sugar and
place them on dishes to harden.
IL "Cream Cherries-Conserved or French
candied cherries may be prepared pre-
cisely the anne as cream dates.
"Euglish Walnut Creams.-Work a
half pound of fondant until creamy, add,
n little at u time, a teaspoonful of vanilla.
knead, using sufficient coufectioners'
sugar to prevent sticking. Have ready a
pound OF English walnuts, shelled and
divided into halves. Take 81 piece of the
fondant about the size of a marble, roll it
in the hand and place it between two
halves of walnut. press them together
and pat down the edges to give them a
flushed look. Stand them on a platter
or dish to harden"
A dainty little dish of sailed peanuts
moved the soul of the sweet Nor al
School students to divers longings for the
toothsome mt. For their benefit this
recipe is given:-
Shell and spread fresh peanuts on a
bright tin pie dish. and a piece Of butter
the size of a hickory nut, and stand them
in a moderate oven until a golden brown
Take them from the oven, stir them
around, dredge them quickly with salt
and turn out to cool"