The farmer and mechanic. [volume] (Raleigh, N.C.) 18??-19??, 1898-11-22
HOMEMADE HOLIDAY

HOMEMADE HOLIDAY CANDIES
Now that Thanksgiving and CHRISTINE
holidays are approaching, | venture i
few timely and entirely reliable recell u
for delicious homemade" candies. ines
rcciptS are presented thus early 50 as 70
give the reader ample opportunity to pre-
pare or secure fancy boxes for pack nc
and arranging the various rahdleS 10Y
holiday mcIncntocS.
f Before attempting to make large quaE
titles of candy. III order 10 understand the
different stages into which sugar passes.
put over 4 moderately hot fire a porcc-
lain or granite saucepan containing a lit
lie granulatcd sugar and II little water
and carefully note the changes. for the
success Of candy-making depends chiefly
on the sugar being boiled to the right
degree. and this j. not easy 10 determine
unless the SUGAR is watched from tae MN
ute it begins to cook.
The ball and the crack" stages ar"
those most necessary for the amateur
candy-makcr to quickly distinguish. Inc
former has been reached when, If 4 little
strip be dropped III a bow OF cold water.
Il ball can be formed with the fingers; and
the crack stake is reached when the
sirup hardens quickly and snaps asundeG
when bitten.
The sirup, over Il moderately hot I've,
may bt. stirred until all the sugar is dis
solved. and no longer. When the boiling
point is reached n Scant ~one-quarter teas
poonful of cream Of tartcr allowed to
each pound of sugar will prevent che
strip from granting. if the small bubbles
which form on the sides Of the saucepan
are wiped away with a sponge wruns
out in cold water as often as they form.
In making candy select a clear, bright
day for your work and the candy Will
harden quickly and be dry.
FONDANT.-The base Of all French
cream candies is fondant; it may be
kept fresh for weeks by putting i'll a COW
cred Jar to exclude the air. and it is al
ways well to make the fondant at least
a day before the ~fiavoIs, colOrS or nuts
used in making the different bonbons are
added.
To make the fondant put into a sauce
pan Il pound of graduated sugar and 4
pint Of water. Stir until the sugar is all
dissolved: and as the sirup reaches boil
ing point add one-quarter t~easpoonful of
cream of tartar and carefully free the
saucepan of the little bubbles that rGlm
around and above the sugar. If this is
not done as often rs it becomes neces-
sary. the whole mass will grain.
The boiling strip quickly passes from
one stage to another. and when large
bubbles begin to appear. 1t must be
constantly. The ball stage only
is required for fondant, and when it
is reached it should he at once poured
into a deep plate or tin lightly brushed
over with sweet oil. and allowed to cool
until pressing with the fingers leaves a
dent upon the surface.
1t is then ready to work" with It
wooden spoon and should be stirred con
stantly until it becomes a fine white
creamy mass soft enough to shape with
the fingers.
If the sugar hardens or grains. it needs
not be wasted. but can be returned to
the saucepan with Il little water and
boiled again. 1t can then be used fer
other candy, but not again for fondant.
CHOCOLATE CREAM DROPS
Form the fondant. favored with a few
drops of vanilla or roSewaror. into small
balls and put them aside to harden.
Melt an ounce of Bakers u~nsweetencd
chocolate. and add two tablespoOnfuls of
cream or milk, the same quantity Of SUI
gar and o~ne-fOurth teaSpO0nful Of butter.
Stir until all the ingredients are smooth.
and then drop the fondant balls into it.
and when they are quite covered. remove
them by slipping Il fork under and lay
them Oh wake paper.
CREAM WALNJTS.-Crcam wal
nuts are made by pressing the two halves
of the nut or opposite sides of a ball Of
the fondant and tiattening it between
them.
BONBONS.-McIt Il small quantity of
fondant in Il bowl. by placing the bowl in
hot water. and stirring constantly until
the fOndant becomes soft and creamy.
Flavor and color it as desired, taking
care that very little coloring matter tor
angc juice. green. carmine chocolatel be
used. for the bonbonS must tie Of a very
delicate shade. Have ready the necessary
nuts. and drop them in one at Il time.
Stir them around until they are com
pletely covered with the cream, lift them
out on Il fork and place them on waxcl
paper.
PEPPERMINT or WINTERGREEN
rccted. and flavor with a few drops Of
essence of Winter@rccn OF peppermint.
Drop the liquid fondant off the tip of Z
spoon upon waXed paper.
Chocolatc-covercd peppermints may b,
treated to Il coat of chocolate prepared
as for chocolate cream dropS.-American
Queen.
FINE-CENT GOTTEN.
Commencing on the possibility of prof