Waterbury Democrat., 1902-04-30
MAKE BON-BONS AT HOME

Use only the best granulated sugar for boiling and confectioner's XNA for kneading.
 Butter used in candies-taffy and car amels-should be strictly fresh and sweet favored, and that used in brush ing the pans in which candy is turned out should be well washed, to get out the salt as much as possible. Oil is preferable for brushing pans in which nut candies are placed Nuts should be warmed so as not to chill the can dy.
 The spoon, or spatula, used should be wooden. A long needle, such as IS used by upholsterers, is necessary in handling balls or squares of candy.
 Mold on a marble slab if possible. Do not handle any more than can be helped, or the transparency is lost. Never stir the sugar and water after the sugar has dissolved. Wipe down constantly the granules forming on the saucepan. Do not shake or move tie saucepan while the syrup is boiling. As soon as the sugar begins to boil try it constantly in ice water
 Boil to the cracka is a general Gi- rection in candy making; this means until a few drops of the syrup thrown in cold water form a little mass. French cooks plunge their fingers into ice water and then into the boiling syrup to pick up drop, and that is the best way to test the syrup when making fOndant for French candies. But one must be an expert 10 try this The moment the drop of syrup be- tween the fingers turns to little soft ball and does not cling to them, the syrup is ready to be removed from the fire. It takes about fifteen minutes to reach, the "balr' state.
 Confectioners technically divide the processes of boiling into nine degrees: the small thread, the large thread, the little pearl, the blow, the feather. tie ball, the crack and the caramel, all of which are produced by heat ranging from 23O to 260 degrees. It is curious to note that the ninth, or caramel de- gree. was first intelligently noted by Count Albufage Caramel of Nismas. for whom the degree has been nat ed.
 To avoid granulation add q little lemon juice, vinegar or cream of tar tar to the syrup, but only a little. as too much acid causes graining A wee pinch of salt improves carameIs or chocolate candy. A teaspoonful of baking soda added to molasses candy when boiling helps to whiten it. Never grate chocolate; break 1t into small pieces and dissolve in a bowl placed over kettle of boiling water To color candy brown add melted choco- late or caramel. A few dGps of tine nf ryi1 tinge and and caramel mixed with carmine gives orange yellow. Cochi- neal, carmine, saffron and prussian blue are perfectly harmless. but so strong that a bit the size of a gum drop will color 5000 pounds of candy. delicate color is always preferable
 When liquid favors are used. if the fondant becomes too soft, mix in q lit tie confectioners sugar. Work in fla yorings and colors by hand. For creamed fruits. the hu1ls are left on strawberries, and the stems on grapes and cherries.
 To cool candy place in dry place. To keep candy place between layers of wax paper in tin boxes. A damp day is a poor one for candy making. Sc lect dry day or everything will prob ably go wrong.
 It is a fact which is rather surpris- ing in this age of machinery that the bulk of the best candy is made by hand. We get our name candy" not from the Cingalese city of that name, but from 'squand' meaning sugar. Sugar is crystalized juice of one of the gigantic grasses sugar cane; candy. therefore, is boiled grass juice. Anciently the crystals of sugar were called sweet sand and gravel, the Sanskrit word carkara (our sugar. meaning candy.-What to Eat.