Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1901-12-10
HOMEMAKERS COLUMN.
on topics Of interest tothe Iatiie
q sofo1tod. Address: Editor H0nEkAKDRs'
CoLUNN, Oxford Democrat. Parts. Maine. =
CHRISTMAS CANDIES.
FoNDANT.

FoNDANT.
To one pint of granulated sugar add
three-fourths of cupful OF boiling water
and a speck of cream Of tartar. Stir
only until it il dissolved, then boil rapid
" until the strip will spin thread
when dropped from fork or spoon.
The minute that this point has been
reached remove the strip and cool.
When lukewarm remove any crystals
that may have formed on the surface
and beat the mass vigorously till white
and crumbly, then with the hands
knead the whole into q smooth, firm ball.
If the candy Is not to be used on the day
on which It Is made, better cream Is
produced by scraping the dry, crumbly
mass upon damp, wooden cloth, wrap
ping it tightly and covering the whole
with a dry cloth. The cream can then
be much more easily kneaded on the fol-
lowing day than when it is perfectly
dry. -.
This can be softened in small quanti-
ties and favored and made up at your
will. Walnut creams and other nut
candies are made of this. 1t can be
used with fruit. Peppermints and
checkermints are easily made. Fondant
should always be kept in glass jar,
sealed. .,
Here are some suggestions for making
some of the farcy candies. If you wish
to make some ''green peas" follow any
recipe for cream candy, coloring the
cream green by using the pistachio nut
flavoring. Take small quantity of the
cream, mould it by hand until it bears
the shape of an open pod, one layer pro-
jecting, as it were, over the other. Then,
having previously rolled three tiny balls
into shape, place them in the pod for
peas.
Fancy creams may be made by tying
small ribbons about them white ribbon
being always far preferable because the
bright colored may contain poisonous
coloring matter) then by dropping them
into a solution of sugar and water,
"icing" them to speak more properly.
When the icing cools and hardens the
ribbon will be encased.
Creams can be made in many attract
i've shapes and the coloring should al
ways be consistent with the object to be
represented. Tiny parsnips can be
easily formed, little icing to be placed
at the top and bottom of each. Lilies
can also be made, likewise birds nests
filled with eggs.
Homemade chocolate drops are al
ways desirable, although few retail con-
fectioners make those they offer for sale.
They prefer to depend upon the great
chocolate firms for their supplies. All
may not know that chocolate drops are
dipped by hand, and that some of the
more expensive ones, whose surfaces are
somewhat ridged, receive this mark
from peculiar thrust of the thumb of
the dipper. This feature could be re-
produced by amateurs.
BUTTERCUPs.
To make the "buttercups" molasses
candy should be pulled until very light
and porous, then stretched into an oblong
sheet on a buttered surface. Roll the
vanilla or other favored fondant into 3
long narrow roll and place it in the GEN.
tire of the molasses candy. Fold over
the batter so as to completely cover the
fondant, then draw out the whole int a
long, slender strand cutting it off with
strong scissors into tiny kisses. When
properly made, the brittle, delicate mo-
lasses drop with its soft creamy centre is
most toothsome. If the fOndant seems
too hard to roll easily hold it over the
stove and work it with the fingers till
soft and pliable. Chopped nuts and
raisins or other dried fruit may be used
to give variety to the cream filling. In
an emergency substitute may be made
for the boiled fondant by using the white
of two eggs with an equal quantity Of
cold water, working in enough con-
fectioner's sugar to make it stiff enough
to knead, then flavoring ITO taste, but it
is never so delicate as the boiled cream.
A delicious ''pull' candy may be made
from either brown or maple sugar, using
one cupful of water to every pint of
sugar. Boil until brittle, add butter
and soda as in the molasses candy,
fiavoring while pulling it if desired.
This is whittier than molasses candy and is
always a favorite. A strawberry bar
with its delicate pink tint is a handsome
contrast to the others, and has delight
full flavor. For the latter candy use
three cupfuls of granulated sugar with
one and one-half cupfuls of the strip
from strawberry preserves. II very
thick, add also one-half cupful of water.
Add one teaspoonful of vinegar or lemon
juice and boil the candy till brittle, then
pull and cut as desired. If you wish a
deeper shade of pink than the salmon
color produced by the strawberries, q
tiny bit of red color paste may be added
to the hot strip when it has been poured
into the pan. Stir the whole till the
coloring is evenly distributed. Rasp-
berry juice may be substituted for
strawberry with excellent results.
A white candy may be made by using
three cupfuls of sugar, one cupful OF
water and one-half cupful of vinegar,
cooking the whole till brittle and flavor
ing while pulling.
TAFFY.
Taffy is almost an indispensable ad-
junct to list of homemade candies
and the following is one of the most de-
lightful varieties: Boil together one cup
full of sugar, half cupful of water, one
tablespoonful of vinegar, three table
spoonfuls of molasses. Boil until brit
tie, add a teaspoonful of flavoring, turn
into a buttered pan and work while
warm.
Efferton taffy is more expensive, but
is delicious. 1t is made by boiling until
brittle three pounds of brown sugar and
one and half pints of water. Add half
a pound of fresh butter and boil until it
again hardens in cold water. Flavor
with tablespoonful of vanilla before
pouring into pans.
In addition to these varieties there are
many that are quickly made that are al
ways popular. Foremost among these
is walnut cream. For this Is required
one pint of brown sugar, quarter of q
cupful of granulated sugar and one cup
full of cream or very rich milk. Boil
without stirring until it threads, then
add one cupful Of chopped walnuts and
cool. When quite cool beat until it be-
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