The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-13

SWEGIulCdL5, Ike IUITle 7@TnaQe- { F7Tlef mas
plum pudding, seem TO taste better ard
are more appropriate Tor a family gather
ing than the store product There are a
lew candies that improve with age most
of them should be eaten very fresh For
this reason those who can not convenief,t-
~ get their supplies from the large cities
where uney are made fresh every aav
often find their own make very superior TO
the best they can buy in the smaller
towns.
II one does not attempt to 20 too elab-
crately into the work, a very great va
riety of delicious candies can be made at
nome with very little trouble
The choicest OF the home made candies
are those made from boiled sugar. The arr
in this direction lies in the attention given
to the changes which take place in sugar
at the different stages or degrees of neat
during the boiling process one must IN
derstand the method of, determining the
various conditions which, are expressed by
the terms ITO boil to a crack ITO pearl
or ball" ito thread" ITO the blow" etc.
One OF the most necessary and conven-
lent implements for making home made
candies is marble slab-the confectioners
use marble pouring Plates supplied with
set of different sized frames-but these
frames can be dispensed with if you do
not wish to go to the expense of having
them made Tor your occasional amateur
work. While you can ordinary porce-
lain lined agate saucepans for boiling
the sugar, it is well to have q ring into
which you can set the bottom OF the
saucepan, thus keeping it steady. the
boxing sugar must not be disturbed after
it is dissolved and the boiling begins.
| Skilled sugar boilers generally use a
thermometer graduated from 50 degrees
| Fahrenheit to $50 degrees Fahrenheit And
| it is rather ciifficult Tor a beginner to Judge
of the degree the sugar has attained dur
| ing the process without the aid of this in
strunlent
! One test which will be very satisfactory
when once you have reached a degree of
accuracy from experiment is as follows:
! v ct the stem of clay pipe and dip it into
the sugar when it is boiling and draw it
| betH cen the finger and thumb If the SUI
gar feels oily, il has reached the smooth
! degree" (215 to 30 degrees). When it will
| form small threads between the finger and
the thumb they are opened out, it has
/ reached the thread degree (230 to 235 de-
grees) The next is the feather degree
| $40 to 245 degrees), this SO quickly follows
/ the others mat no test is necessary after
want to be quite sure, toss a little CT the
sugar in the air and it will show a
the BALI degree (250 to 265 degrees). has
/ been reached or not, dip the pipe stem into
cold water for minute, take 1t out anu
frS the sugar sh0uuu WORK 'n'0 q s0l'
The degree next in Importance in making
home made candies is the crack (SiJ to
3l5 degrees). Test with the pipe stem same
as for the ball. When the stem is drawn
out the sugar should harden immedia 1ely
and snap of when bitten by the teeth.
Immediately following this degree is the
caramel" and at this stage the sugar IS
on the point of burning.
| Many recipes for boiled sugar candies
| call for the addition of cream Of tartar or
| citric acid DO not use the latter, the
cream of tartar is the safest and most re-
This is used to cut the grain of sugar,
| a term used by confectioners IN reference
/ to all refined sugars, lump or crystal v'llicn
are boiled to a degree above the ball,
or $50 degrees by the thermometer When
cream of tartar is added its action will
cause the sugar to become pliable While
/ hot and transparent when it becomes cold.
Otherwise it would become a solid lump eff
hard candied sugar; therefore, it is neces-
sary to cut this grain with cream of
tartar for all sugars intended Tor drops,
rocks. clear taffies, etc
MAPLE FONDANT.
One cup of crushed maple sugar. one
cup of granulated sugar, three-quarters Ct
! cream of tartar. Make up the same as
plain fondant. aoa
Melt the plain white fondant over hot
! water and favor with a few drops OF
oil of peppermint. Drop from the tip OF
an oiled spoon on to oiled paper OIL Of
| wintergreen, cloves II cinnamon or orange
may be used with the different colorlnss,
| 10 make patties or lozenges Little rup-
| Der moulds are used by the confectioners
to shape these but with care you do
very nicely with spoon and the oiled pa
4 per.
AMERICAN. OR CREAM TAF,FY.
Put one and one-half pounds Of sugar
in saucepan with half a cup of water
and two tablespconfuls of vinegar: let il
stand until entirely dissolved Then place
| over the fire and let the sugar boil last
until thick enough to rope; then stir in a
tablespoonful of butter and boil hard foI
two minutes; stir in one teaspoonful OF
cry soda and remove the candy from the
IL
ceases and then stir an flavoring of va
rilla. Turn it out into creased dishes OF
pans and as soon as II IS cool enough o.
the tips of your fingers and pull it until il
is white
CHOCOLATE BONBONS.
Put half pound of French chocolate
in the saucepan and stand over the lire
10 melt. Dissolve half an ounce of gun
arabic in one and one-half tablespoonful
of hot water ana mix with the softenee
chocolate and stir until smooth then iniS
in two ounces of best confectionery sugar
When thoroughly mixed, drop from tins
spout OF the saucepan on oiled paper, cut
ting it off with a piece of wire into pieces
about the size of Brazilian nuts. Let then
dry and then pack in boxes.
HONEY NOUGAT
Put three-qUarters pound each of granu
lated sugar and strained honey in & sauce
nf Paee b k gs1t The beat end w
Of one large egg. Then stir in a LITTLE
orange essence, if the mixture is no.
pound of sweet almonds, blanched ans
dried Mix well together and spread en-
on oiled papers in layers two inches THICK
place between 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 q
sweet almonds and wipe perfectly clean
Boil one pound of graduated sugar witt
one cup Of water until clear and thick
wiping off the crystals from the sides OF
saucepan. Then throw in the almonds anS
stir. with d wooden paddle until you neal
it crack: remove from the fire. still stir
ring and when they dry place them ar
oiled wire sieve. Take the sugar that SITS
from them and put it back over the fire
add d very little water and some red fruit
NEUTRALITY-SUSPICIOUS. or strawberTy-.lnc
when it boils throw in the almonds am
again stir until quite dry; then take from
the fire and let cool.
PEANUT CANDY
Christmas would not be properly cele
brated without peanut and nolasses can
dies Two cups of granulated sugar. ont
cup of molaSses, half a teaspOonful o.
I of IF TahloSDCnnfuI of
ter and a pound OF nuts. Put the sugar
rnolasses and cream of tartar the fir
and let boil until it vii make hard bu
not brittle ball when dropped in cold va
ter. Just before removing from the fl :.
add the butter Have the nut meats ready
in a buttsred pan, and pour The canda
he. -ecnl a1ac,lz-,a 1.l,t