Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-12-13


| olate II you desire colored creams. If the
| fondant is too thick to coat the balls nicely
| add very little boiling water, drop by
| drop, so that you Will not get it too thin.
| For the dipping you require wire clippers
| which you can get almost any tinsmith to
make for you, as they are wire, twisted to
| form long handle with loop on one end
large enough to hold the candles without
| dies are dipped they are placed on sheets
| of oiled paper to dry. =
Maple Fondant.
! One cup Of crushed maple sugar, one cup
! of granulated sugar. three-quarters Of a
| cup of boiling water and a pinch of cream
| of tartar. Make up the same as plain fon-
! dant.
| Cream Minis.
| Melt the plain white fondant over hot
water and flavor with a few drops of oil
| of peppermint. Drop from the tip of an
| oiled spoon on to oiled paper OH of win
| tergreen, cloves, cinnamon or orange NAV
| be used with the different colorings. to
make patties or lozenges. Little rubber
molds are used by the confectioners to
| shape these, but with care you can do very
nicely with spoon and the oiled paper.
American OF Cream Taffy.
Put one and one-half pounds of sugar in. a
saucepan with half a cup of water and two
tablespoonfus of vinegar; let it stand until
entirely dissolved. Then place over the
fire and let the sugar boil fast until thick
enough to rope; then stir in tablespoonful
of butter and boil hard for two minutes:
stir in one teaspoonful of dry soda and re-
move the candy from the fire. Let it stand
until the efferVeScence ceases and then
stir in a favorng of vanilla Turn it out
into creased dishes or pans, and as soon as
it is cool enough oil the tips of your fingers
and pull it until it is white.
Chocolate Bonbons.
Put half a pound of French chocolate in
the saucepan and stand over the fire to
melt. Dissolve half an ounce of gum ara
bic in one and one-half teaspoonfuls of hot
water and mix with the softened chocolate
and stir until smooth; then mix in two
ounces of best confectioner's sugar When
thoroughly mixed drop from the spout of
the saucepan on oiled paper cutting it off
with a piece of wire into pieces about the
size of Brazilian nuts. Let them dry and
then pack in boxes.
Fig Rock.
Boil two cups of sugar and one cup of
water together until it turns an amber
color. Add a little pinch of cream of tar
tar before removing from the fire. Spread
a cup of chopped figs in a buttered pan and
pour the boiled sugar over them When
nearly cold mark out in squares, so that it
Setii Nc easily bIohtH apart when q.
Cream Buttercups.
These are always popular. Put two cups
of sugar, half cup of molasses and one.
and one-half tablespoonfuls of vinegar in
a saucepan and boil until it will form a
hard ball when dipped in ice water then
add two tablespoonfuls of butter; turn out
on an oiled platter or slab and pull just as
soon as you can handle it. While it is still
quite fiatteQ Il oiled
until it is not more than a quarter of an
inch thick and about three inches wide.
Melt some white or maple or chocolate
fondant and pour over the taffy; then press
the edges and ends closely together and
pull out about an inch wide. Cut quickly
into blocks with sharp knife. After you
begin to pull the work must be done quickly
or the taffy will get too hard.
English Rock.
Put two cups of graduated sugar and
one cup of boiling water in a saucepan and
after it is dissolved let it boil until 1t has
reached the crack" then turn it out on
the oiled slab or platter and spread over
and work in thoroughly one pound of sweet
almonds not blanched, and form the mass
into roll, and as soon as it is cool enough
cut into slices about half an inch thick and
let get perfectly cold before packing away.
Honey Nougat.
Put three-quarters Of pound each of
graduated sugar and Strained honey in a
saucepan, place over a gentle, fire and boil
until quite brittle. Add the beaten white
of one large egg. Then stir in a little
orange essence, if the mixture is not sticky,
and mix in three-quarters of a pound of
sweet almonds, blanched and dried. Mix
well together and spread out on oiled
papers in layers two inches thick; place be-
tween two boards, and put a heavy weight
on top and let remain until cold: then cut
in short narrow strips.
Burnt Almonds.
These are delicious. Shell a pound of
sweet almonds and wipe perfectly clean.
Boil one pound of graduated sugar with
one cup of water until clear and thick,
wiping off the crystals from the sides of
the saucepan. Then throw in the almonds
and stir with a wooden paddle until you
hear it crack; remove from the fire, still
stirring, and when they dry place them on
an oiled wire sieve Take the sugar that
sits from them and put it back over the
fire: add very little water and some red
fruit coloring-raspberry or straWberfy-
and when 1t bois throw in the almonds and
again stir until quite dry; then take from
the fire and let cool.
Vassar Girls Fudges.
The candy lesson would scarcely be worth
the giving without including these: Put
half pint of rich milk in a saucepan with
a pound of granulated sugar and butter the
size of walnut. Crate quarter of a cake
of unsweetened chocolate and add to the
sugar, etc Place over the fire and stir con-
tinually until it will form soft ball when
tried in ice-cold water; then take from the
fire and beat rapidly until stiff Pour quick
ly into buttered pans to the depth OF an
inch let cool and then mark off in squares.
If you wish to have nut or fruit Judges,
add any kind of chopped nuts or dry fruits
to the above before pouring it out.
Peanut Candy.
Christmas would not be properly celebrat-
ed without peanut and molasses candies.
Two cups of granulated sugar, one cup of
molasses, half a teaspocnful of cream Of
tartar, one tablespoonful of butter and
pound of nuts. Put the sugar, molasses
and cream of tartar on the fire and let boil
until it will make a hard but not brittle
ball when dropped in cold water. Just be-
fore removing from the fire add the butter
Have the nut meats ready in buttered pan
and pour the candy over them When cool
enough cut into squares.
Old-Fashioned Molasses Candy.
Butter the inside of a deep saucepan and
put in quart of New Orleans molasses,