Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-12

bons with French names. in all but the ar
tistic finish, that once you have acquired a
little practice you will ever after have lost
your taste for the store article.
Boiled Sugar Candies.
Sugar heated to different degrees gives
different kinds Of candy. and alone will
give all shades Of color from pure white
through different degrees to yellow, orange,
reddish brown to dark brown and black.
To these may be added f1avorings, butter,
fruit and nuts. and we have a delicious va
riety Of the clear and brittle candies.
Cane sugar melts when heated at 1865 de-
grees Fahrenheit, a clear, colorleSs liquid,
which when cast into molds forms a trans
parent solid known as barley sugar.
AT 42O degrees Fahrenheit the sugar is
converted into dark brown substance
known as caramel brown. This Is the dark
est of the colorings used for candies. A
solution of caramel is much used for color
Ing soups and sauces. for creams etc.
When cane sugar Is too strongly heated be-
yond the caramel degree 1t is possible to
remove the coloring by making 1t into a
solution and mixing it with little animal
charcoal; the liquid is then filtered.
Utensils for Home Candy Making.
The kitchen range. gas or even an Oil
stove that will give a good, clear fire is all
that Is required in this line. For your out
fit very smooth porcelain-lined or enameled
saucepans for boiling the sugar, a small
Tipped saucepan, shallow tin for setting
such candies as toffee. caramels, etc.. a
marble slab or large, fiat stoneware plat
ters Tor cooling the fondant; clean, smooth
wooden spoons and paddles, wire candy
upper one or two palette knives. a strong
pair OF shears, oiled paper, a small fiat
paint brush and a little salad oil If possi-
Bile to obtain one, good thermometer will
be convenient, but this is not absolutely
necessary.
Fondant.
This is the white, creamy mixture that
forms the basis Of the majority of the hna
French bonbons. This is not difficult 70
make, but let us advise you to select q
clear day and pure cane sugar. Make vour
fondant the day before you intend using It.
and do not attempt to make more than a
small quantity at a time. Put a pound Of
graduated sugar in a saucepan with two
thirds Of a cup Of boiling water. Set over
the fire and stir until dissolved but not a
moment longer. AS soon as it comes to a
boil be careful not to disturb the syrup
With small soft damp cloth carefully re-
move the small crystals that form on the
sides Of the PAN Cook to the soft baiiS
degree, watching closely that 1t does not
60 60 beyond this Sag, as 1t changes quickly as
fectly colorless test by dropping a little
into cold water; as soon as 1t will form
into ball between the fingers remove It
from the fire without shaking 1t. Have
the marble slab or platter oiled to within
one or two inches of the edge; pour the
hot syrup gently but quickly onto the CEN
ter Of the slab or platter and let 1t cool I'M
til you can make slight impression with
your finger OIL your wooden paddle and
stir the mixture rapidly in one direction
until 1T forms a smooth, snow-white
creamy paste. Dust the hands with con-
fectioner's sugar and Immediately knead
q oh a
minutes. Brush a small bowl with oil, lay
the paste in the bowl, cover with a folded
damp cloth and stand away in a cool. dry
place for at least tWenty-four hours
Fondant that has been boiled a sufficient
length of time but does not harden when
formed into balls for dipping, may be used
for the coating or dipping of the candies
colorings and f1avorings being added to it,
Should you allow your syrup to boil too
long and until 1t reaches the straw-color
or crack" degree, it may be used for glace
or for brittle. clear candies. 1t Is well to
have nuts ready and in pan. or fruit
ready to dip, for just such emergencies
until you become an expert candymaker
Barley Sugar Candy.
This is a favorite sweetmeat of the Eng
lish children, and Is perhaps the least harm
full of all candies.
Put two cups of graduated sugar in a
saucepan add just enough boiling water
to moisten and stir until it clears, then
boil until 1t will harden to the crack
when tried in cold water. Remove from the
fire, add a teaspoonful of lemon juice and
pour rather thin layers into shallow creased
pans, and when cool enough to handle cut
into narrow strips and twist into sticks and
roll In powdered sugar.
Maple Creams.
Work little vanilla favoring into some
fondant and form into balls the size of
small marbles Set these in cool place to
harden. Prepare the dipping fondant as
follows: Put q cup Of fne crushed maple