Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-06-15
Table and Kitchen.
SOME DAINTY AND SWEET Access
SORES TO THE MEAL.

There are many dainty little accessories
the hostess desires to have to add to the
attractiveness of her table on special occa-
sions which she does not dream can be
made just as well at home as by high
priced caterer. They require but little
skill and practice and materials that are
not expensive. Many housewives may be
so situated as not to find it convenient to
employ the services of a professional in
manufacturing these dainties, and unless
she can make them herself must forego
the pleasure of having them.
Fruits in FOndant.
These are among the daintiest prepara-
tions of sweets, and at this season, when
we have the strawberry and cherry, we
can make some very delicious as well as
dainty little "kickshaws' to ornament the
table and please the palate.
Making Fondant.
This Is the foundation of all fine cream
candies, and is used also for covering as
well. In order to understand the secret
of making all candies made from boiled
sugar, it is necessary to have knowledge
of the action of the heat upon the sugar.
The degrees of boiling sugar for confec-
toners use are seven, not including the
first degree, which is the reducing of sugar
and water to a syrup. These degrees are:
To thread large and small: or pearl, large
and small; or blow, or feather, to ball,
large and small; to crack. or to caramel.
OF these degrees the hoGsekeeper employs
most frequently the syrup, the thread the
bali, the crack and caramel.
The proportion of sugar and water USED
is three and a half pounds of graduated
cane sugar and a pint and a half of water.
Add the water to the sugar and stir over
the fire a few minutes until sugar is dis
solved; remove the paddle and be careful
not to disturb the syrup while boll1ng.
Small crystals will form around the side
of the saucepan: remove these with small
piece of muslin wet in cold water, but do
not disturb the boiling syrup If the syrup
is to be used for soft icing, test after few
minutes boiling by dipping in spoon; II,
when drawing it out long thread of the
syrup will follow, 1t is ready to pour into
the beaten whites of the eggs. But Tor
fOndant it must continue to Doll until IL
will form a very soft ball when rolled be-
tween wet fingers This may seem Sc
we're test but is very harmless and simple
and the only one to insure success
The Test for Fondant.
Great care must be observed at this point
in order that the syrup does not become
discolored as it is rapidly reaching the
caramel degree. and it passes quickly from
one stage to another. Have a bowl of ice
water ready, hold the thumb and two first
fingers in it until they are thoroughly
chilled then quickly slide them into the
hot svrrp at the side of the saucepan, and
as quickly take them out and dip into the
ice water; if you can form a soft ball of
syrup cinging to the fingers it is done.
Have a large platter or marble slab brushed
well with oil to within two or three inches
of the edge; pour the syrup gently out onto
this to cool; do not disturb until you can
make an impression on the syrup with your
finger then, using an oiled, wooden pad
die. stir the syrup rapidly until it is white
four mir DOC
dough; place on a dish and cover with
damp cloth and set in a cool. dry place I'M
til needed if it is to be used for dipping
this can be done at once; but if for cream
filings it must stand until the following
day.
Dipping Fruit.
For strawberries in fondant, select large,
firm. ripe fruit; zee that they are perfect
" free from sand and grit If they must
be washed, dry them thoroughly before
dipping. Do not hull them. Melt enough
fondant for dipping quantity of fruit de-
sired, by placing it in a small saucepan or
cup and melting it over boiling water, stir
ring all the time; take, up each berry by
the stem and petals and dip into the fOn-
dant, covering the berry entirely; place
each berry, soon covered, in tiny
paper case. unless they are for decorating;
then place on their tips oiled paper to
dry. The color shows through the white
fondant and they are pretty for a pink
breakfast or luncheon, as well as delicious
to taste.
Cherries, sections of orange, white grapes
and cubes of candied pineapple may be
treated in the same manner. The fondant
may be colOred to carry out the color
scheme used in the decorations; but the
fruits look best with the
pure white covering.
Glace Fruit.
The syrup for dipping must be boiled
for
degree; for this reason it must be
watched closely; test as for fondant, and If
the sugar hardens at once in ice water and
breaks with a cracking noise between the
fingers it has reached the proper point and
must be removed at once from the fire the
instant 1t begins to turn straw color An
other way to test the syrup is to dip the
point of a cold steel-bladed knife into the
syrup, then into the ice water then place
between the teeth, and If it breaks brittle
without sticking cracking it is ready
Set at once over hot water and commence
dipping.
Cherries and grapes dip nicely on ar
count of their stems. Blanched and toasted
a monds may be dipped also walnuts
chestnuts, hazel nuts, etc. Orange and
tndnu4Iln giaces are nice, but must be care
FULLY handled so as not to break the skin
OF the carpet. allowing the juice to escape
These will not keep over twelve hours.
After dipping the fruits can be placed in
wire tray for the sugar to set and cool
Nuts should be dried in this way. as thew
are usually mixed with bonbons
Cream Meringues.
For making these it is best to have a
thick, well-seasOned board that will go
INTO the oven tit must not be of pine of
course); cover this with thick well-glazed
white paper. Separate six eggs carefully
and beat the whites to stiff froth. then
fold in gently half a pound of confection-
er sugar; in doing this do not break down
the eggs, but work lightly and quickly. as
soon as thoroughly Incorporated heap the
merlnSues, by large or small spoonfuls ac-
cordlng TO size desired on the paper-cov-
cred board, making them round or oblong
IN shape. as you fancy. Dust the mer-
ihsues with powdered sugar and slide the
board into very slow oven so they will
dry out rather than bake. When set turn
the board frequently unless your oven has
a very even temperature. When the mer-
lnSues are delicate light brown remove
from the oven and cool little; then take
from the paper and without crushing them
scoop out the soft center and press the rest
back into the shell so as to form a hollow
center; dust with powdered sugar lay the
shells, bottom upward, on a clean paper
on the board and stand in a cool oven to
dry out. If these shells are made small