Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1902-12-16

dough. Divide into parts, ana Work III
coloring and f1avoring as you like. Oil
of wintergreen, peppermint, cinnamon
and Glove are especially good flavors for
waters. When cold, roll thin on board,
and cut out in small shapes exactly as
you would cookies, using confectioners'
sugar on the board to handle the dough.
A very little arrowroot or corn starch
may be sifted into this sugar if the
waters stick. Do not pack until they
have had time to dry.
Either gelatin or gum tragacanth may
be used in place of the gum arabic.
FoNDANT.
Fondant is the foundation of all French
bonbons and cream mixtures. Many
recipes and directions have been given,
and practise alone will prove which are
the important points to observe. One
pound of fondant favored costs about
six cents.
Put into smooth clean kettle one
pound of granulated sugar, three-quar-
tiers of cup of hot water, and one-fourth
teaspoon of cream of tartar. Stir until
the sugar is dissolved, then remove the
spoon, and boil steadily without disturb.
ing until the soft boil stage is reached.
This means that the thermometer will
register ~ degrees c. or 23S degrees F
Take from fire and cool at once. If you
have no thermometer you may resort to
other tests. Dip fork in the sirup and
if a thread will form it has boiled enough
or drop a little in ice water and If il
works up into a wa1y ball with finger
tips the right point has been reached.
Sometimes during the boiling crystals
will form on the sides of the kettle
These should be removed with damp
cloth.
The strip should cool to 90 degrees F..
or until you notice ruffled surface wher
YOU tip the dish. You can now bear the
fingers in it. In boiling large quantitie.
the mixture must be turned out to cool
but for this amount it is useless. Work
up with spoon or knife until the mass
turns creamy and begins to stiffen. Their
pour at once into a jar and cover fol
future use. If you wish to shape a
once turn into wet towel free from lint
roll up, and then knead small portion
ut a time, coloring and flavoring while
kneading. A little experience will teacl
the exact point at which the mixture
should be turned out. 1t means extra
labor if allowed to become stiff in the
saucepan, since it must be warmed t.
get it out. If the sugar is hard and un
manageable it has boiled too long, ant
there is no remedy but to add more
water and boil again. 1t is possible tina
very rarely we find some sugar that vii
never become creamy. In that case uS'
it for pulled candy. have never know
this to happen but twice.
Fondant requires more constant car
and attention 10 detail while in process
than most people are willing to give it
For this reason it is often condemned "a
difficult and troublesome when it is onl!
a case of failure following carelessneSs
Be sure your sin will find you out. |
you have poor results, you will surely b.
able to study out a reason, which may b
avoided next time.
COFFEE FONDANT.
For coffee fondant use strong, clea
coffee for the liquid. This gives a deli
cate color and agreeable taste.
MAPLE FoNDANT.
In making maple fondant one-hal
maple sugar and one-half granulated is
little more acceptable to most taste
than maple alone.
CREAM MINIS.
Put the fondanti into dish over no
water. Keep stirring while it melts t.
prevent the fondant from turning to
strip. As soon as it has melted, ado
the tlavoring and drop from the point o
a teaspoon on waxed paper, always keep
ing the fondant of the same consistency
This may be done by the regulation OF
temperature and the occasional addition
of a few drops of water. 1t takes skill
to keep uniform size. but that is o
less consequence than the texture of TIT
minis.
BoNBONs.
Here the variety is endless. Select ;
box of first-class, handmade goods o
professional make and examine then
carefully. Cut each piece in halves ant
use as models. New combinations viii
continually suggest themselves. Thu
centers should be nodded some hour
before dipping, if made of fondant. l
candied fruit is used, cut in uniform
pieces. All nuts should have as mucl
skin removed as possible.
DIPPING.
Have ready a double boiler, oand.
dipper, and waxed paper. Melt tn,
fondant and in it dip each centre care
fully, being sure that every part is GOV
cred. Hold moment above the kettle
that no superfluous candy be left on
and then drop on the paper.
The uses of fondant are by no mean:
limited to confectionery. 1t makes al
excellent frosting, and may be kept OF
hand ready to be used at any time
Small pound cakes dipped like bonbon'
in fondant are popular with many cater
ers under various names.
GINGER CREAMS.
Small uneven sections of crystallizeC
or preserved ginger are dipped in white
fondant. These are especially nice tt
serve with ice cream.
BROWNIES.
When all the bonbons are finished
scrape every particle of fondant that re
mains into dish and rub it together
with chopped nuts and melted chocolate
Shape in little buttons, and then roll in
finely chopped nuts.
PINoCHE.
Boil together one pound of light brown
sugar and one cup of cream. Add one
cup of chopped pecans after removing
the mixture from the fire.
CHOCOLATES.
Good chocolates may be made at home
far better than the cheaper priced
candies. The best results are obtained
by using for the coating unsweetened
chocolate and fondant in about equal
amounts, few drops of olive oil or a
little butter. Cocoa butter also added
makes decided improvement in con-
sistency.
Almost anything and everything is
used for centers-bonbOns, candied
fruits, and nuts; and other candies. like
cream minis, nOugats, and marshmal-
low, are given chocolate coating.
A nice simple CONNECTION may be made
by pouring the chocolate all ready for
dipping over a layer of nuts. Melt a
cake of sweet chocolate and use for the
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