Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-12-22


HOMEMADE CANDIES FOR CHRISTMAS
These are easily made, favorites with
the children, and delicious.
CHOCOLATE CARAMELs.-Two cups OF
graduated sugar, one scant cupful OF
hot water and one large tablespoonful
Of glucose. After the ingredients are
well dissolved, boil without stirring un-
ill 1t begins TO thread, then add one-half
cupful of rich milk, two tablespoonfuls
OF grated, sour chocolate and one tea
spoonful of extract Of vanilla. Now
stir gently all the time, as II scorches
easily after milk is added. Test by
dropping into cold water; II it hardens
quickly 1t Is done. Be careful not TO
overboil, as il makes them too brittle.
Turn into buttercd baking dish, and,
when cool, turn out on buttered board
or marble slab. Cut In long strips, then
into squares, using quick, saving mo-
ton, TO prevent the knife sticking; uses
little butter on the knife once In n while.
Wrap each caramel In psrsiilne paper,
which can be bought ready cut at the
confectioner's.
Vanilla carsmels are made in the same
way, emitting the chocolate and substi-
tuting piece of butter the size Of a
walnut.
Chopped nuts are valuable addition
TO caramels.
Soft cream candies are made from a
fondant or foundation cream, which Is
made in two ways, cooked and uncook-
ed.
COOKED FoNpANT.--rwo cupfuls OF
graduated sugar, one cupful OF hot
water aud one large tablespoonful OF
glucose. Glucose can be bought at any
cSndy kitchen. aud is very inexpensive.
especially when fought in quantities.
IL keeps the sugar from granting, max
ing the candy OF finer, smoother quality
and easier 10 handle. 1t viii keep a
long while When the ingredients arr
well mixed, leave them 10 boil without
stirring. Test In the usual way. When
a few drops form themselves into soft
ball At the bottom of the tumbler, IL l.
ready 10 take oil the fire; pour into an
earthen bowl and stir constantly zone
way until 1t Is smooth aud creamy.
When cool enough to handle, turn upon
a board using little cornstArch TO pre-
vent sticking aud mold a. YOU mold
bread. Now II i ready for the many
varieties OF cream candies. III upon
testing IL l. found 10 be- brittle, return
the liquid 10 the fire, adding little more
hot va er, and boil up again. IL va
riety of Colors aud fl,vurs are desired.
the fondant should be turned Into severai
bowls aud colored while hot. Here II
will bc necessary 10 have an assistant,
a. one cannot cream several tODlfuls al
Ia time. \ little melted chocolate gives
the dark cream; coChineal or strong
cranberry juice, u pink; grape juice. a
violet; Sud the beaten yoik of an egg, Is
yrlloN. Flavor the dark with vanilla,
III pink With rose or aWbcrry, the
yellow With lemon or orange snd the
~hite with almond or vanilla.
Shi eddrd cocoa nut is valuable add
ticn Ia Vhite cream; 40 tlavoring =
uc, dcd with II. Chopped nuts make 4
variety; any Kind except peanuts, which
are too tough for cream boubons. Wal
nut snd date creams are too we'll know
TO be described here.
Large plump raisius may be seeded
and filled With small roll OF ia,
| iOudAut.
\ scorched almond may bee divided
and little of the cream pushed Inside
a. for walnut creams.
| Almonds and pistschio nuts should b,
thoroughly dried before making int,
honbons.
Pistachios are delicious with choco
late tondani, then dipIc into melted
sweet chocolate. ScOrDhed almonds are
nice when dipped In the ssme manner
Dip with a long darning needle and COO
on butter.d plate.
Fondant may be rolled between th'
palms into balls or cones, or cut int
squares, oOlougs or rounds. In the
latter case il should first be rolled oui
with rolling pin, using q little corn
starch for easy handling.
Many fancy molds may be bought at d
store where conteCtioners' supplies AT,
sold, also little implements for printing
aud dipping, but an Ingenious woman
can do ithout these. A Hat. thin knife
a thimhle for molding chocolate creams
and cutting round cakes, long darning
ne die for dipping and glazing. anc
some wooden toothpicks for denting ant
marking, are a good supply OF HON,
tools. The print of the top of thimb!,
l. pretty addition 10 round boubons.
Cream ribbon candy Is novelty. II
i made BY first rolling several colors ol
foudAnt VERY thin then laying them TO
gether and passing the rolling pin light
is over them. This presses the layer
which must be OF uniform thickness
together, and when the candy is cut ii
squares or OblOngs il looks very dainty
Bonbons may be glazed by dipping
into the following preparation;
| GLAZED BONBoNS. -0ne-half pounC
of graduated sugar and one-hAlf cupfu
of water. Boil until il threads, then
add three tablespOOnfuls Of vinegar, Dol
bri,kly, then remove from the fire III,
moment il changes color. Now dip tn,
boubons, allow them 10 dry. then dig
again sud cool upon buttered plates.
Waluuts, almonds, hickories and SLICED
Brazilian nuts are delicious when glazed
| Almonds should always be blanchcc
before using. Shell, then cover with
cold water aud let them come just 10 IN,
boiling point. when the skins can be
easily slipped of by pressing them be-
~ cen the thumb aud fOrefinger. Throw
them in cold water for few moments
to preserve their whiteness. Brown OF
scorch by putting them into the oven on
clean paper spread in baking psn
stir them often, To brown evenly.
The uncooked fondaut Is made as fol
lows:
| UNCooKED FoNDANT.-Oue pound OF
confecIiOners' sugar, one tablespoonful
OF cold water and the white of one egg
well beaten. Mix thoroughly and molc
on the board.
This is easier 10 make, but not quite
as nice favored as that which i cooked
neither will il take the colors as nicely
Good Housekeeping.