The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1892-12-22

s. the pure French candy
Nv I don't believe very much
e6ies. If you would give the chill
a lump of loaf sugar now and then
32IE Would b. a great deal better for their
health than SO much candy.
This afternoon" continued the lee
turer, 81 intend TO show the ladies' now to
make fondant, which will form the foun-
dation of two-thirds of your candies.
sometimes in the centre, in others as the
coverings. Always use graduated sugar
for boiling. never confectioners' sugar,
except for kneading purposes.
Il would not advise any of YOU to make
more than one pound of fondant at a
time. It is pretty hard work. as you will
see when we get further along"
Mrs. Rorer then prepared the fondant
according to the following reclpe:-'Put
one pound of sugar in a granite saucepan,
add about q gill and a half of boiling
water, and stir with a wooden paddle un-
til the sugar is dissolved-not an instant
longer. IL is impossible for the syrup to
purn until the water has evaporated, and
ever then stirring would not prevent the
burning, but the slightest motion given
will cause it to grain and become sugary:
Even the crystals from the condensed
steam that form around the sides of the
saucepan will, if allowed to fall in, cause
granulation. To avoid this, have a small
sponge moistened in cold water, and fire.
uuently and carefully wipe them away.
A word of caution here. While wiplug
away these crystals be very careful not 10
touch the tips OF your iugers to the boil
ing syrup, as it will cause a serious and
deep purn.
H RYING PROCESS.
"Now," said The expert caudymaker,
after the mixture had boiled about six
minutes. ''comes the trying time. Do not
use a spoon, but have ready a bowl of ice
water, hold your TWO forefngers in the
water until they are very cold. then
plunge them quickly into the boiling
syrup, and Immediately back into the
cold water" suiting the action to the
word.
"Oh, l assure you it doesn't hurt one
bit" the lecturer said most b~uoyantly as
the ladies gave a gasp. only you don't
want to stand shivering OIL the brink
vei Y long. just make a plunge and you
will come out all right.
Continue this trying until a very soft
ball can be formed. 1t must be done
frequently and carefully, without stir
ring the syrup. as 1t passes from one de-
gree to another with great rapidity. As
soon as the soft ball is formed, pour the
syrup out on ,a<liShtly creased. large
meat plate. The saucepan al be partly
flied with boiling water, covered. placed
on the stove to boil. In a mi the
saucepan can De easily WdSQeQ, the sugar
being thoroughly loosened.
LAS soon as the syrup is cold enough to
bear your finger in it, stir it rapidly and
constantly with a wooden paddle until q
thick, white, creamy mass is formed, or
until it begins to crumble; then take
your hands and knead it like bread
dough, and you will soon have a soft,
smooth mass. Now put this in a bow
aud cover it closely with a piece of damp
cheese cloth. II your fondanG hardens
too quickly. or is hard and lumpy when
you begin TO knead Ii. you have boiled il
q trifle too long. II, on the other hand. il
remains soft and rather liquid. it has moi
answer perfectly well for dripping pur-
poses.
NOW, let me give you a few hints, will
your" asked Mrs. Rorer, as she rolled the
fondant into a round white mass. The
heads on the front row nodded energeti-
cally, and the lecturer proceeded
TRY to prepare the fondant on the day
preceding the candy making, and always
make it on a clear day, as the sugar
absorbs the moisture from the atmos.
phere and will not harden"
BY using small quantities of the mix
ture, Mrs. Rorer obtained Il large assert
meut of candies.
80 make cream chocolates use half
pound OF fondant, one ~teaspoonful O
vanilla sugar, half a pound Of unsweet
ened chocolate or cocoa.
Work the vanilla into the fondant
then from this into small round balls ths
size of a marble, or 1t may be mad
into tiny pyramids. Stand these or
n waxed or oil paper in a. cool. dry place
- for three or four hours. When ready u
dip them. put the unsweetened chocolat,
INTO one of your small s~aucepans, stane
shis iu another containing boiling water
ind when the chocolate is melted add al
Qual quantity of melted ~fondant. II
cit fondant, place it in a teacup, stant
lis in a basin of boiling water and
ytir constantly until it is the consist
ance of thick cream. II, when the choco
: late and fondant are mixed together, they
are too thick for a smooth covering-ant
a teaspoonful of vanilla and a little hol
water a drop at a time, until you have thu
desired thickness. Remember that tn,
water must be added drop by drop, as
fondant too thin is entirely useless
Bring this mixture to the table, no
water. saucepan and all. Brush you