The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1897-01-16
THE HOME,
Bon BoDs.

in u glass; dix until soft dough,
turn tut on n haki9s b ar: are IS
fur fyu minntea lrisalY III d I
viii then be reaar toi maul leg
shape aatl foims lie bnsi3 ioi j fo
OF French onnd,, ana is fHIis FoD
iIa'es can lie tt ffNa Win tiio
wh lie at:rac.i.o e; LIE tiers ar6 lie
placing an FnQlisl walnut on 60 81
small lodna piece OF dtuah. Etii 70,
CT ron, figs aud o5ser mats may Da s.
il almost every war, either on t31, H.
side, or Gu. and nlxei IN b fra the
dough is kneaJled ocoAHut sill iii be
stirred in before all tire sEgtr 3 "a t i r,
and rolled out with, Ut kneaditg in Thu
Sheets aud cut ia fancy share, tr
moulded IL balls. Small pieces If ftts,
chopEel very fine when ized IT'D co-
c3anct ami ndded to tire mixture bef5r
It IS stiff, make ceiititus csuGy.
Chocolate cream S ere made by Dipping
round tails If the cends into melted
chocolate, after which they Rhould be
placed Oh buttersd payer to dry.
| Different ctlcrs can he secured from
different sources, anu homemade oEea
are to be preferred 10 dyes purchasod CT
II druggist. A beautiful Pink can be se-
cured from cranL errits; adaep red from
heets; yellow from carrots; brown hom
chocolate or coffee; green from crushed
spinach ieaves; willie q little grated CT
ange peel added TO the juice Of an orange
produces q beAuti III Jellow candy. A
novel way Of arranging tie candy is to
make one lot Of dough pink, another
brown, and third white; rtll out each
hatch thin aud plhce the brown hetweeu
the white and PINK, press igethsr and
then cut in squares. The ribbon effect
| is very pretty.
| 1t is not advisable to mix up much
dough at cree. as it becomes dry and
| stiff before it can all he nodded. Care
must he taken 10 prevent tie ! leces u
candy from sticking tngether, and in or
| der to do this it is test to put each one
| rs soon us moulded oa battered paper.
These papers when filed nInst he placed
III Il cool PLACE until The candy is thor
ougEly dried.
| Peppermint patt,es are made by break
ing off II piece OF firm tondan5 and piac.
| ing il III q cup set in boiling hot water;
add one or two drops of oil of pepper
mint and stir until somewhat melted;
take it cut of tho water ana Stir until
smcoth; drop Quietly from spoon, OF
with tunnel and stick, or in any way
desirei, on waXed papar in drops about
the size of ID silver dollar. When the
candy gets too thick TO work this way
put the cup back i'll the water and let it
melt again. If it will not Get soft
enough one or two dvops Of water can he
addeii, but be careful not to use too
much In an hour these patties should
be ready to eat, but they may require
l sAA1- 10 r,sH
over night they will probably he found
all right; if not, take them up and melt
| again.
The chocolate familiar to the house.
| keeper is the bitter chocolate; a sweet
chocolate Is occasionally found il kitch-
ems, but the oenfeotioners, sweet ohoco'
| late is seldom seen, For candy. making
medium, light-colored grace Of confec.
Gioners' sweetened, but unfiavored choo-
olate. which 81 S for about twenty-five
cents pound, is to be preferred. ii con-
fectionsrs' chocolate caunoG be obtained
use the common chocolate, either bitter
or sweet, but remember the bitter must
be sweetened bT the addition of some
OF the fondant made as described in the
beginning Of the article Or little con-
fectioneIs' sugar, " hich is the XXX sugar
of the trade. The common sweet chcc3-
late, if pure, can be used as it is, but al
chocolates are SO adultaraiel taat Il is
|
brand will do until tried. 1t is Lest 10
inform the cnnfectioner from whom ynu
purchase your supplies that you wish
chocolate for dipping. 4 sk the name OF
the brand, an! Ii you are satisfied with
it you can ask for tho same next time,
aud If you are not you will know what
to avoid.
To melt chocolate out into pieces and
put in cup set in pan of hot water.
Be very careful that no water gets into
the chocolate. If the chocolate is too
thick when melted add little fresh
melted suet; If too thin thicken with
fine sugar dust. This chocolate can be
favored with cinnamon. mnco, allspiee or
Cloves. To make chocolate almonds,
blanch and slightly brown the almonds
in the oven: when cool throw them in
to the melted chocolate stir until Hi1
are covered, then lift out one at time
on the tineH of fork, or between the
prongs Of a pair of caIfdy-tongs and drop
on waxed paper On ouol day these
candies will be ready to eat in an hour.
Roasted PEANUTS, EnRlish tiIheris, pc
cans and Brazil-nuts can he used in the
same way. When making chocolate dates
remove the seeds from the dates, roll he
tween the hands until they resume their
original shape, then uip them one at
time in the chocolate. Candied cherrieI,
pieces of pineapple or apricots may be
dipped in chocolate and lett to harden.
These will he found delicious. -Gospel
Banner.
Table Mats.
Table mats on which to place hot dishes
are no longer used, as tha heavy felt I'M
der cloth is INTENDED 60 be suttj cient pro-
lection for the table; but many bouse
wives have found the top of their hand
someIy polished tables defaeed by tho
marks made by the hot dishes. If
sheet of asbestos paper is put under the
felt cloth the table will not be injured in
the loast from this cause. At teas CT
luncheons, when the polished table is
used with doylies instead OF cloth, as
bestos mats may be covered with pre- ttily
embroidered doylies for the hot dishes.
One of these mats covered with duyly,
which should be larger than the mat,
is much prettier to use than any teapot
stand that can be purchased.
WESTBROOk.