The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-10-22
INQUIRIES Answered.

Miss PIN reply to your inquiry, beg
to inform you that we nave NOT az
present, a cookbook containing all the
recipes which have been published IN
tbe household department. We will file
YOUR name and address and let you
know when such a book is ready Tor
sale In the meantime you can obtain
any recipe desired by addressing inquiry
to the office.
FONDANT.
Mrs. S. K requests a recipe for making
fondant.
Do not attempt to make up more than
a pound of sugar at one boiling, as
larger quantity is difficult to handie
Put a pound of best graduated sugar
in a clean, smooth sausepan, add half
pint of boiling water and stir until the
sugar is dissolved: then remove the
spoon and be careful that you DO not
disturb the syrup While it is boiling or
it will granulate. AS it boils, little crys-
tails will adhere to the side of the sauce
pan; these will also cause the syrup 20
granulate on cooling if allowed to tail
back in the mixture. therefore have
small cloth and bowl of cold water
ready, dip the cloth in the water ana
carefully wine off the crystals as they
form on sides of pan. also any scum
from coloring matter in sugar, when
may form around edge of syrup. As the
sugar boils the bubbles will grow larger
and heavier in appearance: 1t IS thea
time to test 1t. The best and surest
method is as follows:
Have q bowl of ice water at hand:
hold the fingers in this until they arc
chilled then take them quickly from
the water and before they dry dip them
into the boiling syrup, then back into
the water and rub the fingers together
and as soon as you can form soft bali
of the syrup taken up in this way, the
fondant IS done end must be at once
removed from the fire and slowly poured
out on a MAI Bile slab or large platter,
thoroughly oiled to within a few inches
of the edge. When the syrup IS cool
enough to allow considerable pressure
from the finger, stir it rapidly with
wooden paddle, brushed with OIL until
it is white as snow and difficult to stir;
take uD at once while still warm and
knead as you would dough, until it Is
smooth and soft then lay it on a plate,
busted with powdered sugar or oiled,
cover with a damp napkin and set in
cool dry place for q hours before using.
This can be colored and favored in va
riOus wars and used for the foundation
candy and melted over boiling water for
dipping adding melted chocolate or
cocoa for chocolate creams. or coloring
pink green. etc. with color pastes. If
the tGndant IS too soft to form for the
centers use it for dipping. If it granu-
1ates it can be used for taffy. Do not
attempt 10 make fondant in damp
weather. In testing the syrup do not be
afraid of burning your fingers, but work
quickly. The rapid changes in the boil
ing syrup make this test much surer
than taking it up in spoon and drop
ping It into cold water.
GRAPE JUICE.
M C. writes: Please inform me
through your columns how to make
grape iuice.
Use the finest grapes-Concords are
usually preferred. Wash them thor
oughly after removing stems and inn
perfect ones. Put them in a kettle with
a quart OF water to every twelve pounds
of fruit. skim as soon is they begin
/ IOiI rteac
then strain through cheesecloth, boil up
again and bottle and seal at once. If
/ you cannot keep in a cool, dark place,
add half pound of sugar to every
quart Of juice after it has boiled thor
oughly and then boil for ten minutes
/ longer. After all the juice has drained
from the grapes without pressure.
squeeze the rerna lining pulp and use the
expressed juice for an inferior grade of
| juice or jelly or make marmalade of
APPLE BUTTER
Mrs. S. writes: Please publish recipes
for apple butter and tomato catsup.
The following IS a quick apple butter
/ Few care to go to the trouble of making
the thick dark rich apple butter after orr
grandmother's recipe but if that is the
kind you nave in mind we will give the
old time formula on application
Peel. core and quarter bushel Of good
cooking apples; boil down four gallons nf
in the appleS and cook them slowly to a
smooth. thick. dark mass stirring almost
| long handle If the flavor is liked add the
| Juice of three lemons after the apples
/ cook soft. and two ounces each of ground
allspice and cinnamon may be added If
YOU desire spiced butter Put into st0ne
| lars and when cold tie up tightly with
brown paper and keep in cool and dry
place
TO every gallon of tomatoes put four
table spoonfuls of salt. four Of black pep
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