Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1893-02-02
Homemade Candles.
From New York Observer. !

The foundation of nearly all delicious
candies which come under the general
head Of scream Candles" is the same and
is called fOndant, or foundation cream.
To make this perfectly Is really the most
difficult part Of the operation; but when
once the art Is mastered delicious bon
bons of many varieties can be made at
one-half the price charged by the confec-
toner.
CHOCOLATE BALLS-Flavor some fon-
dant with vanilla, and knead grated
chocolate into it until the desired shade
is obtained. When hard, brush with
white of egg slightly and roll in granu-
lated sugar.
CREAM FIGS OR DATEs-Cut the figs
in half, and take the stone out of dates.
Then either dip in melted fondant, or
roll out a bit of fondant very thin, and
wrapping it around a date or half fig,
work smooth in the hands.
COCOANUT BALLS-Flavor quantity
of foudan6 with eX lrAct of vanilla and
work in third as much shredded or des-
sicated cocoanut. Make into small balls
and place il cool room to harden. AZ
forwards brush each one slightly with
the beaten white of an egg and roll in
dish of cocoanut until covered. Set aside
to harden.
FRUIT RoLL-Chop an equal quantity
of seeded raisins, dates and figs, and
knead them into a small amount of fon-
dant. Dust the board with a very little
fl our and make the fruit fondant into a
roll m inch thick. Make a strip of
plain fondant half an inch thick, and
wide enough to entirely cover the fruit
roll. The next day dip in chocolate and
lay on paraffiAe paper to harden. The
day after cut in crosswise slices, one
fourth of an inch thick.
CHOCOLATE CREAMs-Flavor guam
tity of + n liant with lemon or vanilla;
dust little corn starch on the mould
ing board and make into small balls.
Spread on paraffine paper to harden until
next day. Break upa cake of chocolate
into basin and place this in another
basin of boiling water. When the choc-
olate melts add a bitof butter half as
large as walnut and piece of parafli ne
the same size. Stir thoroughly and
flavor with vanilla. A coarse darning
needle or hat pin is convenient to hold
the creams on while coating them in the
chocolate. Place again on parafline
paper to harden.
fine and cook to paste with very little
water and sugar. Make sheet of fon-
dant and spread it with the cold paste.
Place another sheet of fondant on the
top, press well together and cut in strips
one inch by two, or in inch squares.
Almonds (without blanchiug), hickory
nuts and English walnuts are delicious in
creams. Press one into the centre of a
small ball or cone-shaped piece of tom
dant.
Another variety of creams is made by
mixing cocoanut, chopped walnut meats.
ALMONDS or filberts in fondant then
moulding into oblong pieces aud coating
them with chocolate. Sill another way
is to make different kinds of balls, cut
each in half, press the fiat sides together
and roll in graduated sugar.
| FOUNDATION. CREAM-Put 2 teacup-
fuls of graduated sugar and l of water
into porcelain lined or granite kettle,
and stand it on the back Of the range
where it will dissolve slowly. Bring the
kettle to the frdnt, add "a of a spoon-
full of cream tar Jar and boil rapidly for
nine or ten minutes, shaking the kestla
occasionally but never stirring,f or thi$
would surely cause it to grain. Test the
syrup by allowing it to drip from the
end Of spoon if this is in elongated
drops and at last fine thread floats
from the end of the spoon, you may
then remove it from over the fire
When lukewarm stir it thoroughly with
wooden paddle: do not allow it tt
adhere to the sides of the kettle, keeI
the whole mass moving and stir aiways
in one direction. When it becomes lhicl
enough to handle take it out and kneaC
it as you would bread until the en-
tire mass becomes creamy and soft. By
,, covering with damp napkin it may b
kept several days in this condition. TIL,
art of making this foundation cream lie
in using pure sugar; in not stirring i
while cooking; in having it just tn
!, proper consistency in partially coolins
it before working and in doing the latte
operation vigorously. If the fondant i
cooked too long it will grain; if no
: enough it cannot be kneaded. A marbl
:, = slab is better than table for kneadin.
it on, and shallow dripping pan but
tered is good to pour the candy for cara
mels and the like In to cool. Paraffin
= paper should be used to wrap them in
= though that used by grocers for butter
= will answer.