The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-12-28

their "c's'' on their list Of red letter days.
Bile gifts to young and old. Grandma
box or basket Of soft creams made with
loving care and thought by a grandchild
miles duty and the seasons obligations
only
BOILED REA CANDIES.
When one learns the art of making the
French cream or fondant. which is the
they will much prefer their own make to
the confectioner's candies.
riety of candies may be made up from it.
Both white granulated and maple sugar
may be delicateiys tinted and differenf
favorings used to correspond with the col
white and pink are used in making the
small patties served for bonbons Of or
lemon. orange. p~istachio. wines and cor
d dia are also used as fayorings. Plain
is rolled into little balls allowed to harden
n melted mo fonda alRpe delica afeH t Sneepio or m az
pie fondant melted. Nuts are mixed with
the fondant before rolling It into balls
bit of candied fruit is placed in the CEN
s srea Of v ths ball If E Fancy 70 VIII mar suggest g. tb a
materials and quite q large %q,lantity. of
iai, SO that home made candles of the
finest kind are cheap
fendant in previous lesson; but for bene-
fit of new readers will repeat the rules.
tirely ns succ asw h.'e but e Way t hot Ie y snl
fall half a dozen times in getting the
aged. The sugar need not be wasted no
matter he~ brown you let the syrup be-
it. If too dark Tor any kind Of candy
you can use it for caramel for coloring
p rarses; 1anaa'h Must a'f Ee added ed just a0 bef fore
taking the syrup rom the fire or it will
FoNDANT.
Do not attempt to make much at a time
clean. splm nunfh e eau eepaniat wfth st twgorth III
Of a cup of boiling water Set over the
dipped in water. with this wipe down the
to disturb the boiling sugar. Cook to
the sugar Win Change Quickly as soon as
the water e~vaporates. If you have no
rhsc@e q Silver X fnif sss or foe inm ice water
to get cold When the sugar looks
the water from the knife or fork. dip into
the syrup and if the knife is used, put it
few seconds, then scrape off the sugar
into a soft gupmy ball If a fork is
in the air over the pan and let the syrup
d 3 Sgne off fb slewdIy a. the he last IT drop tbg SHOULD he, d lsaye
two tests will prove If the syrup is boiled
AS soon as done have a large smooth.
white meat platter. or better still a mar
t ple cute outer oe edse m as YOU 0i can as ia Allow so"d fhe
syrup to run. Pour the syrup quietly into
main undisturbed Until when the hnger
is pushed on the surface a dent remains.
salad oil and stir the syrup around rap
idly until a smooth, soft, white, creamy
into a small loaf. and knead with the
hands like bread dough for five minutes.
and a1las Cover wit With a folded damp cloth cloth put Put
in a cool dry place and let stand at least
Allowing the crystals /. fall back OF
Earring the syrup while boiling or cool
cause it to be coarse and granulafe. Sc
lect a cold, clear day for making fondant
to be more certain of success.
Fondant that has not been boiled quite
feientiy to be formed into balls for dip
ping can be used for coating or dipping
the the , candies s3nt5 \ WIEN if 8 syrH 4. b poi ne,o a little tie
reaches the cracking degree, and is unfit
for f%ondant, use it for glace or brittle
MAPLE CREAMS.
Flavor white fondant with vanilla; form
to harden: Make a fondant for dipping
these as follows: One cup Of maple 81.
sugar. and three-fourths Of a cup of boil
ing water, Cook same as white fondant.
saucepan: set this over boiling water.
s as sof8 e drop 50 IN a li I'll It b ms'e ron As are s9nd
until it is coated with the fondant,- then
lift out Quickly and lay on oiIedd paper PAPER,
giving the dlpper a, little twirl on top of
the h ' SHOP p candies." # If'f the con fond se1p for er
dipping is too stiff add a few drops of
hot water but not too much at a time.
MARSHNRALLOW GLACES.
Boil your sugar and water until it be-
gins to brown and will become brittle
when dropped in ice water. Dip your
~marshmallow in this while hot and place
them on oiled paper and in a cool place
to harden.
ALMOND HARDBAKE.
Oil a square shallow tin and cover the
bottom with rows of blanched, split al,
monds- Boil sugar to a crack and
pour over the nuts until they are covered
with a thin coating of the syrup. Fresh
~cocoanut cut in thin slices, two inches
long and toasted, may be used instead of
the nuts. Candied cherries may be mixed
in through the slices of cocoanut for va |
riety.
vASSAR JUDGES.
Put a half pint rich milk into an agate
saucepan with a pound of graduated SUI
gar and a piece of butter size of a wal
nut. Crate a quarter of a cake of I'M
sweetened chocolate and add to sugar,
etc. Place over the fire and stir contin-
ually until it forms a soft ball, when
dropped in the cold water. Take from the |
fire and beat rapidly until it is stiff. Pour
quickly into buttered pans to the depth
of one inch Let cool, then cut into
cubes.
Different kinds of chopped nuts may
be used and dried fruits may be added to
this and you have nut or fruit Judges.
HICKORY NUT
Two cups of sugar, one graduated and
one pulverized; whites of four eggs beaten
together; two cups of nut meats rolled
fine and vanilla to flavor. Drop spoonfuls
of this mixture on buttered tins and bake
in a slow oven, scarcely hot, until they
are hard on top. |
CHOCOLATE KISSES.
Mix Thoroughly two ounces of grated