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

uhlp VI l1ok od&oA a10 NANA
|uld be a great deal better for their
h than So much candy.
his afternoon" confirmed the lee
II, 81 intend to snow the ladies how 10
Make fondaut, which will form the foun-
dation of two-thIrds of your candies,
sometimes in the centre, in others as the
coverings. Always use ~granulated sugar
for boiling. never confectioners' sugar,
except for kneadiug purposes.
Il would not advise any of YOU to make
more THAI one pound of fondant at a
time. IL is pretty hard work. as you will
see when we get further along"
Mrs. Rorer then prepared the fondant
according TO the following recipe:-"Put
one pound OF sugar III a granite saucepan,
add about ii gill aud Il half of boiling
water, and stir with a wooden paddle ua-
TIL the sugar is dissolved-not au Instant
longer. IL is impossible for the syrup to
Durn until the water has evapOrated, and
even then stirring would not prevent the
burning, but The slightest motion given
will cause il to grain ard become sugary.
Even the crystals from the condensed
steam that form around the sides of the
saucepan will, if allowed to fall in, cause
FORMULATION. 10 avoid this, have u small
sponge moistened in cold water, and fire.
quently aud carefully wipe them away.
A word of caution here. While wiping
away these crystals be very careful not 10
touch the tips of your iiugers TO the boil
ing syrup. as it will cause a serious and
deep Durn.
THE FRYING PROCESS.
"Now," said the eXpert e~audymaKer,
after the mixture had boiled about six
minutes, "comes the trying lime. Do not
use a spoon, but have ready Il bowl of ice
water, hold your Two ~foredngers in the
water until they ale 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 lecture r said most buoyautly as
the ladies gave ii gasp. Only YOU don't
want, to stand shivsring OF the brink
We v long. Jus 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 10 another With great raptdity. AS
soou as the soft bali is formed, pour the
syrup out on a lightly CREASED. large
meat plate. Tina saucepan eau be partly
flied with boiling water, covered. placed
on the stove to boil. In a moment the
SAUCEPAN can be easily washed, the sugar
being thoroughly Ioosened.
LAS soon as the syrup is cold enough to
bear your finger in it, stir it rapidly and
constantly with q wooden paddle until a
TUCK, white, creamy mass is formed, or
Until IL begins to crutble; then take
your hands and kuead it like bread
dough, and yeu will soon have a soft,
smooth mass. Now u this III a bowl
and cover it closely with a piece of damp
CHEESE cloth. Ii your fondanG hardens
too quickly, or Is hard aud lumpy when
you begin 10 knead it. you have boiled it
a rifle 100 long. II, on the other hand. it
remaiu soft and rather liquid. it has not
been boiled quite long enough, but will
answer perfectly well for dripping pur-
poses.
Now, let me give you a few hints, will
your" asked Mrs Rorer, as she rolled the
foniant into a round white mass. The
heHds.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 obEaiue1 a large assert
meut of candies.
so make cream chocolates use half q
pound OF ~fondant, one t~easpoonful OF
vanilla sugar, half q pound of unsweet
ened chocolate or cocoa.
WORK the vanilla into the fondant.
then from thisi into small round balls the
size of a marble, or it may be made
= into tiny pyramids. Stand these on
Wa8ed or OH paper IN a cool. dry place
for three or o u hours. When ready 60
dip them, put the unsweetened chocolate
into one Of your small saucepans, stand
this in another containing boiling water,
and when the chocolate is melted add an
eqnal quantity OF melted fondant. To
melt fondant, place it in a teacup, stand
this in a basin of boiling water and
stir constantly until it is the consist
auce of thick cream. If, when the choco.
late ana fondaut are mixed together. they
are too thick for a smooth covering-and
a teaspoouful of vanilla and a little hot
water a drop at a time, until you have the
desired thickness. Remember that the
water must be added drop by drop, as
fondant too thin is entirely useless.
Bring this mixture to the table, hot
water, saucepan and all. Brush your