Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-12-25
SIMPLE SUGAR PLUMS.
Delicious Bonbons Ono Can Mako With
out Cooking at Home.
written for the Dispatch)


Confectionery sugar Is a boon 10 all
who like TO make their own Christmas
candies. 1t can be bought of any high
class grocer Some people have pre-
iudce against homemade candy, espe-
cially the uncooked kinds made Of this
sugar That Is only because they have
eaten IL when IL was not sufficiently fla
vored Put in a great deal OF flayoring,
an unreasonable amount as II seems 10
you. in making 1t. and you will escape
the rock on which the amateur contec-
toner usually comes to grief
The uncooked candies are far the east
est to make Confectioncrs' sugar made
into a paste with white of egg and water
i'm equal parts is the base of all of them;
equal parts" in this case means In bulk;
n tablespoonful of white Of egg unbeat-
en) 10 a tablespoonful OF water. Your
navoring should be counted in as part OF
your water. and in using some tlavorlngs,
fresh lemon-ju Juice or coffee, for instance,
don't use any water; take simply as
much lemon juice or strong, clear coffee
as you do white of egg. Make your pa ste
quite soft. for IL hardens by keeping.
Dates and nuts are your stronghold in
making I'D your bonbons. Split and stone
your dates, ana put ron Of the paste
between the halves just as you see them
In the shops. II you will put in the mid
die of you roll of paste n roasted and
peeled peanut, a toothsome touch VIII be
added that the shops have not yet gotten
hold of.
Walnuts can be set on n loZenge OF
the paste. again just as they look In the
shops. Candied fruits can be made to go
much farther and to taste better. too
by being chopped up and put all through
a little loaf OF the paste; the loaf Is
> nj 10 af The
most delicious Of corrections. The nore
kinds of fruit In this the better. Nuts can
be made into loaf In The same way.
MORE PROFESSIONAL.
The DETER your fingers he more smooth
and professional you can make your
candies look and when they are for
presents their appearance is important.
Homemade preserves can be used, ana
nothing tastes better than preserved
cherry. for instance. wrapped up in a
coating Of the paste. The Juice OF home
made preserves is excellent for tinting
your paste, but remember II you use this
LIQUID you must use Just that much less
water with your white IF egg, end don't
rely on such juice Cor fiavoring; 1t Is
not strong enough, and must be rein
forced with some extract
II YOU will take the trouble TO do n lit
tie cooking, a Few and superior caramel
can be made, equalled only by those
bought In the very SWEETEST shops. Any
good caramel receipt Will answer for the
proportions. Here Is an excellent one:
A quarter OF a pound Of chocolate grated
10 a large cup OF sugar; a cup OF milk,
and n heaping teaspoonful Of butter; boil
all together, stirring all the time, till the
syrup Will harden In cold water; just be-
fore taking off the fire, add teaspoon
full of vanilla; now comes the process pc
cullar 10 the fashionable caramel-'begin
10 beat your syrup az soon rs 1t is on
the fire ard keep that up til II stlffens
and you tire too much to go on; IL you
beat IL hard minute and n half you
will do WELL before It Is cold pour into
buttersd pans and cut I'm squares. The
result will be something much better than
the ordinary bonbon; these will be soft.
not sugary nor stiff but just a little
waxy. Fine peppermlnts are another
thing that Is In high favor Just now, and
these you can compound OF the most de-
licious kind: Take two cups of granu-
lated sugar, half q cup Of cold water, and
boil ten minutes without stirring; let
your sugar be melted slowly to escape
danger of burning; thin add eight drops
OF oil OF peppermint while still on the fire;
beat this with an egg-beater TIL II rams
in long drops, when drop quickly on
papers or tins. MISS CRISPARKLE.