The daily morning journal and courier., 1902-04-24
CANDY MAKING.


 | Rules by Which Amateurs May Make 1 Tine French Bon- Bons at Home. There are few important minor mat
 ters to be borne in mind if one would play the amateur confectioner.
 Have everything in readiness before beginning.
 Use only best granulated sugar for boiling and confectioner's xxx for kneading,
 Butter used in candies-taffy and car amels-should be specially fresh and sweet favored, and that used in brush ing the pans in which candy is turned out should be well washed, to get out the salt as much as possible. Oil is preferable for brushing pans in which nut candies are placed. Nuts should be warmed so as not to chill the candy
 The spoon or spatula used should be wooden. A long needle, such as is used by upholsterers, is necessary in handling balls or squares of candy.
 Mold on a marble slab if possible. Do not handle any more than can be helped, or the transparency is lost. Never stir the sugar and water after the sugar has dissolved. Wipe down constantly the granules forming on the saucepan. Do not shake or move the saucepan while the syrup is boiling. As soon as the sugar begins to boil try it constantly in ice water.
 Boil to the crack is a general di- rection in candy making; this means until few drops of the syrup thrown in cold water forms a little mass. French cooks plunge their fingers into ice water and then into the boiling syrup to pick up a drop, and that is the best way to test the syrup when mak- ing fondant for French candies. But one must be an expert to try this. The moment the drop of syrup between the fingers turns to a soft little ball, and does not cling to them, the syrup is ready to be removed from the fire. It takes about fifteen minutes to reach the ball" state
 Confectioners technically divide the processes of boiling into nine degrees; the small thread, the large thread, the little pearl, the blow the, feather, the ball, the crack and the caramel, all of which are produced by a heat ranging from 230 to 260 degrees. It is curious to note that the ninth, or caramel degree, was first intelligently noted by Count Albufage Caramel, of Nismes, for whom the degree has been named.
 To avoid granulation add little lemon juice, vinegar or cream of tartar to the syrup, but only a trife, as too much acid causes graining. A wee pinch of salt improves caramels or chocolate candy. A teaspoonful of bak- ng soda added to molasses candy | when boiling helps to whiten it. New er grate chocolate; break it into small | pieces and dissolve in a bowl placed | )ver kettle of boiling water. To t lolor candy brown add melted choco- ate or caramel A few drops of tinc- ure of saffron will make a yellow tinge md caramel mixed with carmine gives orange yellow. Cochineal carmine, affron and Prussian blue are perfectly harmless, but so strong that bit the 'ize of eumdrop will color 5000 bounds of candy. A delicate color is llways preferable.
 When liquid favors are used, if the ondant becomes too soft mix in lit- le confectioners sugar. Work in lavorings and colors by hand. For reamed fruits the hulls are left on trawberries, and the stems on grapes md cherries.
 To cool candy, place in a dry place. 70 keep candy put between layers of wax paper in tin boxes. A damp day 5 poor one for candy making, Select
 dry day or everything will probably o wrong.
 It is fact which is rather surprising l this age of machinery that the bulk f the best candy is made by hand. We |, ct our name candy not from the , ingalese city of that name, but from ,, quand," meaning sugar. Sugar is . rystalzed juice of one of the gigantic 4 rasses-sugar cane; candy, therefore, boiled grass juice. Anciently the @ rystals of sugar were called sweet sand 4 nd gravel the Sanskrit word carkara our sugar) meaning candy.-What To :, 'at.