Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-12-18
HOLIDAY CANDY MAKING
Homemade Sweets and Their Manufac-
ture
No Great Trouble, With Pleasing Re-
suIts-Paper Boxes and
Flowers.

The difficulties of candy making have
been greatly exaggerated. Any one with
little patience can make very good confec-
tionery. OF course, it's not possible to rival
the professional bonbon maker at the first
trial but the advantage of experience Will
serve to make those who are deft easy
| rivals of experts in the making of sweets.
There is scarcely a church fair ba-
zaar of any kind for that matter where
homemade candies not part of the
stock in trade. They are often made by a
corps of young women under the direction
of one or two ladies who understand the
process, many hads making light work.
The easiest candies to make are those pre-
pared from confectioners' sugar and eggs.
The sugar is of fine quality mixed with GER
tain gums to give it consistency and re-
qures no troublesome boiling, hence its
popularity.
To make the candy from the sugar, sew
eral eggs are broken and the whites are
separated from the yolks. The yolks may
be set aside for in some household OPP
Grafton, only the whites are needed for
the candy.
For pound box Of candy the whites of
two eggs are about sufficient. The whites
are put in a cup and mixed with an equal
quantity of water and about half a tea
spoonful of extract of vanilla or whatever
other flavoring extract is to be used. The
liquid is then gradually mixed with the
sugar until paste OF about the consistency
of dough has been made. The composition
is thoroughly worked together with
strong wooden or metal spoon of large size.
Clean Cloth and Hands.
A clean white cloth is spread on the
table. The hands being thoroughly washed,
a little butter-the unsalted kind is best
is spread upon the fingers, and the pieces
of candy are worked into shape and placed
in a pan on a piece of oiled paper The
pan is then put away until the candy hard
ems. This takes from twenty-four hours
to several days. If the candy does not
harden, it shows that something has been
wrong with the sugar or the proportions
| in mixing.
A first-class candy makers shop will al
| ways have this sugar to sell, or will be
| able to tell where it can be purchased. The
| family grocer is likely to be mistaken about
what you want and in all good faith sell
| you pulveriZed sugar, fancyng from your
description that that is what you need.
| These candies may be colored brown by
| mixing melted chocolate with the candy
when the eggs and flavor are put in. The
| juice Of spinach will impart green that
| is perfectly harmless coloring.
| The orange and lemon sugars sold in the
| grocers' to make summer beverages if
| mixed with the confectioners sugar in the
early stages of the candy making assimilate
| with 1t and give q faint yellow tinge to the
| candy. The pieces made with the orange
| or lemon sugar or with the chocolate will
! be a little longer III IMAM tHe
other kinds.
| The kernels of English walnuts placed on
| the top of the bits of candy, half a kernel
to each piece, make delicious confectionery.
A Toothsope Delicncy.
| A sort of nousat can be made by slicing
shelled English walnuts, blanched almonds
| and clean white peanuts. The slices of
nuts should be mixed, with the sugar and
| eggs while still quite liquid care being
| +alya 70 the han
| necessary The substance is then formed
| into bars and set aside to dry and harden.
| Chocolate creams may be made by taking
| the white sugar: andJ whites of eggs and
| molding the pieces of candy into little
| cones. These are set aside for several
hours. or day, to harden. Some melted
each of the cones is taken up on the point
of a clean, new hatpin which has been
| secured with sand soap before using and
| one by one they dipped into the choco-
late until they are. thoroughly coated.
| They are then ranged sheets of OF. ed
| paper on buttered pans and left to harden
| Cocoanut candies may be made by mix
ing shredded cocoanut with the sugar as
| the candy is being made.
| Buy CoIOrs and FIavors.
| The favoring extracts to be bought at
| the druggists are good enough for USE
| The colorings used by the ordinary manu-
| facturer of candy are obtained as a rule
| from drugs which it would be better for
| amateurs who do not understand the mix
| ing of proportions to let alone. For in
| stance, the beautiful bright red is most
| often obtained from cochineal and blue is
| impaired by Prussan blue, color which
| in certain quantities is poisonous.
| 1t lis the Oil of lemon and orange peel
| that is used in making havoring extracts
By rubbing humps of sugar over the peel
| this oil may be extracted for most pur-
poses. liquid extract may be made by
/ pairing off the outer thin yellow skin of the
orange or lemon and placing the parings
| in bottle VITA escud.l spirits Of wine.