The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-03-31
for Tuo1nem.

How to make a little money in a new
and pleasant way has been discovered
by O clever young woman. Candied
flowers and fruits is the enterprise, anu
$500 in three months the result.
These were the months preceding
Christmas. but for the season follow
ing. while she does mot expect her bal
ance sheet to show this satisfactory sum
to her credit, yet she looks forward to
Easter for as large returns as Christmas
yielded. The industry. therefore, IS one
which must be carried on in connection
with other work.
Next summer the prudent young WON
an who lays in a supply of violets ana
rose petals can sell all she crystallizes TOT
so cents a pound, and unless the price
of sugar advances the total cost of mann
facture per pound will not exceed .
cents. a net gain of As cents a pound,
writes Eleanor Phillips. Sugar at whole
sale is now only s1a to 4 cents a pound.
49,
IF one cares to undertake this work
for Easter place oranges, grapes. pine
annles and chestnuts French chestnuts
can be purchased any time of the year,
are suggested. why not have some
nretty white boxes made, fill them with
samples of the fruits. and send them
to different dealers, soliciting orders?
Among friends one should also nna
customers, as. candied fruits are now
much in vogue for evening entertain
ments. dinners and afternoon teas-tnat
is, if one can afford such Injuries. {
the low price for which the amateur
manufacturer offers them these dainties-
may be within the reach Of all.
49,
If one has a little ingenuity why not
make something pretty for cotillon IA
vors. utilizing the glace fruit? A little
satin bag filled with candied rose petals
would be a dainty and acceptable gift,
and a hostess who is about to give a
german might be very glad to avail her
self of the opportunity of purchasing
such pretty cotillon souvenirs at the
low price for which they could be offered.
A little bonbonniere holds one-eightn
pound of rose petals or violets; this, at
so cents per pound, is a mere tribe to
spend upon each guest, but might repay
the one who supplied the favors.
Possibly a few hints anent the process
of crystallizing fruits from the recipe
book of the enterprising woman who has
made money in the business may be of
service to other would-be amateur manu-
faaturers-
To begin with, rose petals, for which
there is the greatest demand-and it
would even pay one, in making prepara-
lions for the Easter market, to buy a
few roses at a sf1orist's-pink and white
roses are the best, the bonsilene among
the pink roses.
To crystalline roses spread the petaiS
on paper and dry them for several hours.
Make a syrup of half a pound Of uga
and something less than half d Pint of
water. Boil until it threads or spins
when poured from the spoon. Set the
boiler, after removing it from the fire,
in a bowl of ice water until tie syrup
begins to crystalline.
Then dip the petals, a few at a time,
in the syrup. and with a pair of wire
tongs take them out and place on oiled
paper to dry. When partially dry sprin-
kle them evenly on both sides with the
finest pulverized sugar.
Any glace fruit, grapes oranges or
cherries, for instance, would command a
higher price, and be worth 1t, too, il ar
ranged in a nest OF spun sugar. Spin
ming sugar is not the easiest thing in the
world. nor is it so difficult an operation
as the uni1itiated might suppose. Choose
a dry day for the work. as any dampness
in the atmosphere seriously interferes
with success.
The following is the method: Put in a
bright saucepan. one of graniteware if
possible, one pound of sugar, a pinch of
cream jof tartar and half a cupful OF
water. Boil until it breaks off sharp and
crisp and crackles when chewed; then
remove the saucepan from the fire n
place it in cold water for a moment, to
stop the cooking.
For the process of spinning two forks
are needed. Have two bars placed over
chairs so that the ends project a little.
Dip the forks into the sugar and shake
them quickly back and forth over the
rods, when fine threads OF sugar will
drop on the rods. Fake the spun sugar
carefully off the rods and roll it into
nests or other forms. The trouble with
spun sugar after it is made is that it
will not keep for any length of time. 1t
must be used within a day or two after
making.
Can there be a more attractive centre
piece for a dinner table than a dish of
candied fruits in a nest of spun sugar.
Cherries, rap and oranges are can
died as follows. Divide an orange in sec
items; remove grapes from the bunch,
leaving a short stem on each, and the
stem on the cherry. Boil some sugar
until it crackles: remove the pan from
the fire and drop the orange sections or
other fruits into the sugar, one at a
time, and remove carefully with a wire.
placing on an oiled paper to dry
Beware of the smelling salts bottle. No
woman who wishes to retain her beauty
of face should possess one.
The dangers to beauty which lie hidden
In the seemingly harmless bottle of salts
were brought wildly to the mind of a
young matron recently by observing a
near friend who was considerably older
herself. Almost from day to day she
noticed that her friends face was be-
come wrinkled. thai the wrinkles were
In unusual places and that they tended
to produce a most undesirable express
sion
She pondered over this matter for q
number of days. wondering what could
be causing the change and whether she
ought not to speak to her, friend about
It. 1t was during this agitation that