Evening star., 1900-12-15

ing first with a broad knife a thin layer of
hot chocolate, If you desire to have the lay
ers strongly marked out in color. Flavors
that are especially good together are lemon
and rose. green and pale pink, orange and
vanilla, yellow and white. strawberry and
chocolate, deep pink and brown orange and
chocolate. yellow and brown cocoanut and
strawberry, white and deep pink If three
layers are desired, either vanilla or
chocolate, with any combination containing
other favors. For the chocolate used 70!
these layers make a cream by mixing va
Mia cream with a little of the hot choca
ate used for dipping. The layers should b,
left few hours before cutting and the1
should be sliced with a clean, sharp knift
IN STRIPS about half an inch thick, which
may again be sliced to suit the taste of
the maker.
When the layer candy is cut there Will
usually be trimmings left that can hardl,
be made into neat shapes. Trim generous
ly, and press all the trimmings together
hrmiy with as little working as possible
making fiat cake of about three-auarters
Of an inch in thickness Coat on ton with
chocolate and cut into cubes. The marbled
effect is pretty and the combination of IA
Vors pleasant.
NOugat.
The same filling which is used for stuffed
dates makes nice nougat If cut when a
rev hours Old into little cubes and folded
IN paraff1ne paper; but If not put in paper
1t dries SO rapidly as to crumbIe and be-
come tasteless. After all is done the same
materials chopped for the date filling NAV
be mixed with what is left of the choco-
iate covering and spread on paratfine paper
w men 1t is cold and hard, cut into inch
cubes for chocolate nougat 1t is usually
wen To leave cupful of chopped nutmeaIs
Tor TINS purpose. There are usually frag-
Hents enough to make such d use of them
desirable.
Banana Cream.
aSh ha1 -.
the quantity of vanilla cream as prepared
Tor the walnut and date creams Add a
little sugar to make it rather siiffer than
the other creams. If these are dipped IN
chocolate or other frosting no wrappinc
viii be needed. but if used in LAYERS II
should be wrapped in paratnne paper as it
Is liable to melt down like the Zig cream if
he pit too long
IIpping-1his should he dnua c,raf,tI,,
ana with as little messinesS Is possible The
creams to be dipped should be we'll crus,ed
over, and may be dropped into the icing or
chocolate two or three at a time They
should be taken out singly with fork pains
pelng taken to roll them up the side of the
platter or bowl in such a way as to retain
ohiE thln coating of the material in which
they are dipped. A thick coating wastes
the dipping material and disfigures the nro
Duct. The aim of the amateur should al
ways be to make the finished article re-
Stmble as far possible in appearance the
work OF the professional.
heeplng- Candy made in this way does
not improve with age If packed in tin
boxes with paraftne paper between the lay
erS 1t Will be good for two weeks hut II is
always better eaten fresh If nnssibIa
make 1t only two days before it Is wanted
Then 1T will be at its best. If II Is especjaI-
ly important that it should keep increase
the proportion Of white of egg and I.ave
out the water The albumen of the egg
does not evaporate quite so quickly as wa
ter, and the candy, though it is more ex-
pensiVe, Will keep better. To send by mail,
always pack in tin not only for safety. but
also TO prevent drying.
Conditions of Success.
If candy made in this way is to be really
nice, it must be carefully made and the fol-
lowing cautions must be carefully observed:
Caution [. Beat the egg and whatever is
put with 1t for basis for the cream till it
is stiff-that is, till the platter or bowl can
be reversed without spilhng
Caution Ii. Beat in the sugar SLOWLY ar
first, and beat thoroughly to keep it light.
caution III. Have the cream soft when
you work 1t. If it sticks to the fingers use
little OF the sugar on the fingers to pre-
vent sticking. If the balls keep their shape
when placed on the paper to dry, they are
not too soft. The softer the cream the
more readily the candy will melt in the
mouth, and the longer it will keep. Most
amateurs fail just here.
Caution ". Pay close attention to the
appearance of your candies, especially if
they are to be sold or given away. Let the
balls be small, easily taken a mouthfui
Let the dipping lee neat, leaving no unS ght-
ly appfndageS TO be broken off Lei the
layers be even and the cutting smooth and
straight In color, arrangement and form
strive To make your work attractive to the
eye as We'll as tempting to the palate Then
you may expect to earn reputation for
candy making, and a gift of a box of ynur
best Will be favor highly esteemed