Delaware gazette and state journal., 1902-12-18

Put on the steve and allow it to come |
to boil. Stir in two squares Of grated |
chocolate or two teaspoonfuls Bakers
cocoa, and boil until it hairs. Flavor
with vanilla. take from the fire and
\ stir until stiff. Pour in buttered pans
to cool, teen cut in squares,
Nut Fudge Boil together three
cupfuls granulated sugar, one oupful
/ rich milk or cream, and tablespoon
full of butter for ten minutes or until
it hairs. Take from the fire, add one
edpfui chopped walnuts or huttsrnuts,
4 and half teaspoonful OF vanilla, and
4 stir briskly for a few moments. Pour
in buttered tins and mark in squares.
Peanut Candy Shell one quart of
Epeanuts, skin and roll or chop fine.
This quantity of nuts should make just
a coffee cupful Fut heaping coffee
II granite or iron saucepan, set over
very hot FIRE and stir constantly
until IL melts. remembering that it
must melt quickly to he a success
Meanwhile lut the nuts. in the oven
to heat, and have pans buttered and
Eput on the hack of the range where
! they will be hot. As soon as the last
Dol the sugar is melted pour the hot
yhpeanuts into it, take directly oil the
Hire and pour into the hot buttsred
Rpans. When cold, the candy can be
slsbroken into pieces, and should be
: thin, crisp and shiny.
E-..sWhile tho uncooked niies made
by mixing the white of an egg and n
equal quantity of cold water with con
fectioner's sugar until the mass is stiff
enough TO handle, have the advantage
of being made quickly and with a
minimum of trouble, they are not
generally as satisfactory as those made
, from the boiled sugar or fondant. A
I cooked sugar makes softer and more
! creamy mixture, though the uncooked
! answers very we'll IL used Immediately.
! In making the fondant great care
! must be given to details and every step
! of the process closely watched because
I the sugar changes form SO rapidly. 1t
! is test not to have anything boiling on
the stove that will throw off steam
, when the fondant is cooking, nor
I should it he made on a damp, rainy
3 day. To make the mixture put into a
4 fresh, bright saucepan three cupfuls Of
= granulated sugar, enc and half cup
!, / fuls of cold water. Let it stand on a
= side table for balf an hour, then add a
i. large pinch of cream tartar, put over
q the fire and stir until the sugar is dis
n solved, but no longer. Skim off any
!, Impurities that rise, push the pan back
!, where the contents will boil slowly,
: but not burn. and let 1t cook eight OF
g ten minutes without stirring. Ii II
= seems TO cook too fast, hold up from
y stick or knitting needle into the Liquid
: syrup and then dipping in cold water.
L IL the mixture can he rolled up ike
= soft putty it has cooked sufficiently
:. and should at once be removed from
:, the fire. Turn into shallow earther
e dish or upon an oiled marble anc
i knead or stir with wooden spoon un
!, til it is soft, smooth, creamy mass
"a 1t is then ready TO use, though it will
h be much better il put away in a colo
- =, jar for use few days later. When th,
a. mixture is Just right, it will keep th'
Il mark of finger if pressed. If it is a
"a all brittle it has cooked too long, ii
1r which case spoonful Of water may b
N added and the fondant cooked for
~ few moments more.
Ts If rightly made fondant will keep 70
10 long time, closely covered, portiol
a. being taken out at time. and fruits
+ grated cocoanut, nuts and havors adde
~ as desired. In this way variety @
candies may be made frum the sam
foundation.
n To color and flavor you may knea
=. .,s the coloring and havoring into tn
= fondant, or stir it in, first beating tn
~ fondant by sitting howl Of it in
- pan of hot water to soften. Both coloi
AZ. ing and tiavoring should be stron
y, enough so that but small qusntit
twill be required. Too much liqui
J, would mako the fondant too soft
he handle In ccloring yellow, carrt
M juice, or very little yolk Of egg wi
answer. though both color and fave
IL may be obtained by soaking the dee
yellow rind OF an orange in some of il
juice, which should then be straine
~ before using. Spinach makes the be-
~ green, and is prepared by cutting fres
ne spinach into alcohol and using e fe
~, drops to color with. Pink gelatin
m softened in, cold water, then dissolve
IA over the teakettle, gives pretty colo
9or while cranberry juice furnishes del
~ cate pink.
"a Having made the foupdation cand
III l'dates and walnuts, candied oherrie
NV figs, raisins, bits of pineapple, choc
rar | late for creams, and a little almoI
paste will yield large assortment
fancy candies. For cream walnuts Il
hat lump of fondant should be of mode-a
has size, and we'll shaped, the nut mea
1ch sound and whole. With dates al
ret cherries. the fruit should almost hi
IN the sugar As it is slow work shapi
the the creams, the nut or fruit bar W
on save time. Chop or cut fine nuts
n fruits, kneai into the fondant a
her PRESS into hox lined with parati
Ia paper. Several layers of different CO.
, a. and favor may be added, and aft
ied ward cut in strips or cubes.
and One should always strive to ma
real the appearance of tho candy as tenn
Il ing to tire eyo as the confectioner's.
q packing them also serupulous C;
3 or should he used in the selection a
4 a arrangement. When reaGy to SCI
mar. pack in fresh boxes, wrap neatly
hat white PAPER, and tie with narr
Inal rib!3on, and you may be sure of
1agz appreciation Of your friends.
80 80 Einna Paddock Telford
..