Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1897-12-04
RULES FOR CANDY MAKING.
Mrs. Rorer's Receipt Tor Home Made Christ.
mas CONNECTIONS.


mas conisctiens.
MRS. ;. L. Rorer tells how to make
candies at home for the holidays in the
| Christmas Ladies' Home Journal, and
gives the following rules, which insure
the success Of the work: Never stir
the sugar and water after the sugar has
dissolved. Wipe down constantly the
granules forming on the side of the
saucepan. Do not shake nor move the
saucepan while the syrup is boiling.
AS soon as the sugar begins to boil
watch it carefully, having in your
nand bowl of ice water, so that Won
may try the syrup almost constantly.
Have everything in readiness before
beginning. If the sugar grains use it
FOR oldfashioned cream candy or sugar
| taIIy. 1t cannot be used for fondant
use only the best granulated sugar for
boiling. and confectioners' Xxx for
kneading. If your fondant grains with
out apparent cause you may have
boiled it little too long. A few drops
OF lemon juice or a little cream OF
| tartar will prevent this. Fondant is
the soft mixture which forms both the
inside of the French candies and the
material in which they are dipped. and
it is to obtain this that the sugar ia
boiled.
After the sugar has reached the soft
ball. a semi-hard condition, it must be
poured carefully into a large meat
plate or on marble slab. Do not
scrape the saucepan or you will gran
ulate the syrup. Make your fondant
one d9V nd olya -
next Never melt fondant by placing
the saucepan Immediately on the stove.
Prevent the danger of scorching by
standing the pan containing it in a
basin of water. If the melted fondant
Is 100 thick add water most cautiously,
a drop at a time. A half teaspoonful
more than is necessary will ruin the
Whole. To cool candy place it in a COOL
dry place. To keep candy put it be-
tween layers of waxed paper in tin
boxes. If the day is bright and clear
the sugar loses its sickness quickly,
therefore select fine day for your
candy making"
Delicious Peanut Nougat.-To make
peanut nougat. brush square pans
lightly with oil and cover the bottoms
thickly with shelled peanuts. Put a
pound of sugar and half pint of water
into saucepan: add as much cream
of tartar as you can hold on the point
of knife; stir until the sugar is dis
solved. Wipe down the sides of the
pan and allow the syrup to boil care
fully until it begins to turn a light
straw color. Take it from the fire
quickly and sink the bottom of the pan
into another of cold water. This is to
stop the boiling instantly and prevent
the sugar from browning. Pour this
carefully over the peanuts and stand
it away to harden. One pound of sugar
should be quite enough to cover two
pounds of peanuts. This candy may
be changed by using walnuts, almonds,
pecan or mixed nuts.
Cocoanut Rolls and Dreamed Dates.
Chop one ounce each of blanched
almonds, English walnuts and pecan
nuts, and if you have them, an ounce
of pistachio nuts; mix all together.
Dust the board with alittle xxx sugar.
Spread out a half pound of fondant,
put the chopped nuts in the centre and
knead the whole together, adding now
and then drop of bitter almond.
When thoroughly mixed form into
small rolls, about an inch and a half
long, and place on oiled paper to harden.
When hard roll each one quickly in the
white of egg slightly beaten, and then
in grated cOcoanut. If you use desic-
Gated cocoanut chop it fine. Dreamed
dates are made by filling the spaces
from which the seeds We're taken with
little vanilla fondant Dreamed
cherries are made in the same way.
Chocolate and Coffee for Caramels.-
Put into granite saucepan quarter
of pound of grated, unsweetened
chocolate, four ounces of butter, one
pound Of brown sugar, a gill of mo-
lasses, gill of cream and a teaspoon
full of vanilla sugar. Stir the whole
over the fire until thoroughly mixed,
then boil Slightly until it cracks or
hardens when dropped into ice water.
Turn into creased shallow pans of a
depth of half an inch, and stand aside
to cool. When nearly cold grease a
sharp knife with olive oil and mark the
caramels into squares, cutting part
way through the mixture. When cold
break apart. wrap in waxed paper and
put in tin boxes to keep.
Coffee caramels may be made after
the same receipt as chocolate caramels,
emitting the gill of cream and choco-
late, and substituting gill of black
coffee.
Nut caramels are made by putting
into the chocolate caramel mixture a
half pint of mixed chopped nuts just
as you are turning them into the
creased pan.