New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-09-25
Delicious FRENCH CANDIES.
PLAIN AND FANCY swEETMEATs THAT CAN
BE MADE EASILY AT HOME.


French candy making amounts to art. The
best sugar should always he used no matter wheth-
er plain fancy candles he made. and the
highest grade OF sranula;ed should be selected
fDr al. candy that is be cooked COME ctioners'
XXX sugar must be used when making sweets that
are not TO be cooked for tina. T., the mos, finely
pulverized sugar known, and is much smoother and
softer than ordinary powdered sugar which is more
or less granny
In boiling candy syrup one should watch Il care
fully and Lex 4; cook just long pint OF water
Is the usual quantity allowed Tor tire. pounds o..
sugar. and after stirring until the sugar well dis
solved place the vessel the fire and do stir
again. otherwise the syrup will turn back TO sugar.
The longer the syrup bos the harder the candy
will be. Use a graniteware tin porcelain lined
vessel kettle. and be careful to have II perfectly
clean. DO not use iron brass-lined utensils.
OF course. the fondan: or foundation FOR nearly
all candles should be made carefully possible
for nearly all kinds OF French confections may be
constructed out Of this important material Il
be boiled until Just the right consistency IS reached
and this easier said than done. Put three pounds
OF granulated sugar in the vessel and pour over Il
one pin: OF water Add two good p!nches Of cream
OF tartar Boil rapidly and test II in this Dip
a clean pine stick skewer into the syrup and then
thrust it into cup OF ice-water Two three
drops OF the syrup will be found in the cup. take
this up between the fingers and roll * until IL be-
comes a soft creamy ball II the ball IS disposed
70 harden and become brittle. the syrup has been
cooked too long 1t mus, be creamy and soft and
easily worked or II Will not DO. AS soon as this
desirable state is reached remove he vessel from
the fire and let the syrup cool. When It Is about
lukewarIn. sir II with small wooden paddle. then
beat until Il begins TO turn creamy When this
stage Is reached the remainder o: the process
be done best by the hand and the fondant should
be kneaded as IL dough until It is perfectly
smooth and oe creamy consistency. n wrapped
up IN a clean. mostened cloth. 1t be easily kept
FOR several days; by placing II IN fancy moulds.
II you wish the fondant TO be tinted the colorlng
liquid must he prepared beforehand. and much
powdered Prussian blue from a druggist It 10
soluble, and should be dropped in clear, cold water
Being preparation OF iron 1t Is harmless and any
shade can be secured by adding more or less water.
cochncal fourth OF an ounce OF powdered sal
tartar. fourth Of an ounce OF pulverized alum and
pour over it a solution OF four ounces OF alcohol
and six ounces OF warm water. Let Il stand twelve
with two ounces Of alcohol and poured ounce
OF saffron will secure a deep orange color that may
so9On 10 'O sand f S ee sTs % the
purple color Is desired mix the blue and rcd until
s sssrn eoiorIng; Add as much or as little as Is
them is du T nre ksd sd ths eK.S
recipe for pineapple bonbons: Select large firm
in melted fondani Remove carefully and law ON q
marble surface 10 harden. The home!y peanut may
cup.uI OF New-orleans syrup add a cupful O, light
Drown sugar a piece OF butter the size OF A wal
nut ana cup half-full OF water Boil ranisIv ana
TEST II by dropping teaspoonful OF It in cup OF
fciently and three cupfuls COR f1ur {. ,,o ,,is -
thick VITA nuts OF freshly roasted sheied peanuts
should be poured in taking care thai tbe ,nir
red Skin" next the peanut Is all removed pnn,
the mixture Sc,S on marble slab that has been butt
blocks with outtered knife when the ca oats OF
nearly cod. Chopped hickory nuts necanSS
monds OF Brazil nuts may be used in place Of the
W '4S