Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1896-12-19
CHRISTMAS CANDY.
How Many Homemade Sweets May
BE Easily Produced.

How Many Homemade Sweets May
BE Easily Produced.
Uncooked "fondant," or cream, as
it is popularity termed, forms the
foundation for an almost endless va.
riety OF home .mado candy, and it is
easily and quickly prepared. Confec.
TONERS sugar 10 tho L.st ----t--;--i -
use, bat worry satisfactory results can
be achieved with ordinary powdered
sugar. Sift quantity of powdered
sugar on smooth board. making 1t as
nearly cone shaped as possible. Into
a we'll in the centre put litrle cold
water, work in sugar till the water is
absorbed, then add water little at
time till q smooth, stiff paste is
formed. From this fondant, using
different colors and llavors, great
variety Of candy can be produced.
Lemon Creams Work the sifted
sugar to paste with lemon juice, and
add a little of the grated rind. Roll
into balls and hatten, then dry.
Cream Walnuts and Dates Gut a
roll of the fondant into sections, roll
each into ball, and press half wal.
nut meat on either side. Place on
oiled paper to harden. Halve dates,
remove the stones, roll each half in u
piece of fondant, then in graduated
sugar.
Crystalized Nuts-Lay the nut
meats in the beaten whites of eggs,
Ltir and drain, bent what is left in the
dish and what drains from them, and
pour it over the nuts. Roll each one
in powdered sugar and dry in cool
oven.
Chocolate Creams-Make the fon.
dant of equal parts of the whites of
eggs and milk; roll portions into
small balls and drop them one at
time into melted chocolate. Take
them out with fork placed under.
meath, let drain, then drop on oiled
paper.
Lozenges-Flavor portions of the
fondant with essence Of wintergreen,
peppermint or cinnamon, dust board
with sugar, roll the fond.nt thin and
cut with the top of salt bottle.
Crystalized Popcorn-Boil a tea.
cupful OF granulated ST. gar, three
tablespoonfuls of water and one table
spoonful of butter. When hard ball
can be formed of little dropped in
cold water, throw in three quarts Of
nicely popped corn and stir briskly
till each kernel is we'll coated.
Butternut Balls--Chop butternut
m eats very fine, add little of your
favorite spice. Make a frosting as if
for cake, thlcken it with the chopped
nuts till it can be handled. Rub the
hands with very little butter, roll
the paste into little balls and put them
on buttered tins allowing space FOR
spreading.
Sugar Drops-Measure out five drops
of essence of peppermint and cream
tartar the size of pea. When tea.
cupful of granulated sugar and two
tablespoonful of water have boiled
five minutes, stir in the peppermint
and cream tartar, first taking the ket.
tie from the fire. Beat briskly till
the mixture whitens, then drop on
oiled paper. To make wintergreen
drops, flavor with essence OF winter.
green and color with cochineal; for
rose use eight drops Of rose extract
| and tint with little cochineal.
White Candy Boil together two
teacupsful of granul,ted sugar, one
teacupful of water and one tablespoon
of vinegar until little dropped in
ice cold water becomes brittle. Ponr
it into buttered tins and when cool
enough to handle pull, working in
little vanilla. Form into sticks, and
before they are cold cut into sections
with sharp knife.
Wrap these bonbons separately in
different colors of tissue paper. Line
some pretty boxes with fringed tissue
paper and tie about each box o band
of mar. ow ribbon with bow.