The Butte inter mountain., 1903-12-22
CHRISTMAS CANDY
IS EASILY COOKED
ANY HOUSEWIFE CAN PREPARE DE-
LlClOUS SWEETMEATS FOR
HER YOUNG ONES.
A FEW SIMPLE RECIPES
Candy in the Holiday Season Delights
the Heart OF the Child More Than
Any Other Gift.


OF the family, Christmas always means
wilderness OF swectmeats and unrestricted
freedom to revel therein With this III
view, many mothers and older sisters learii
the art of candy-naking. This is well for
two reasons, first, it adds to the pleasure
Of the holidays; second, the candy thus
made can be counted on as being pure
and wholesome.
During these Christmas days sweetmeats
are daily diet, and when furnished from
the home kitchen are all the more deli
cious Many girls have become experts
and take great pride in their candy and the
various ways in which nuts can be used
i'll supplying these confections.
Necessities.
In making candy it is well to have the
necessary utensils, but should this be inn
possible. the feminine mind can always
adapt itself to the conditions. The kitchen
range gas, OF even an oil stove that will
give a good. clear FIRE, is all that is re-
quircd in this line.
For the outfit, smooth. porcelain lined or
enameled saucepans for boiling the sugar,
shallow tins for setting such candies as
tafIy. cafanels. etc. a marble Slab or
large Hat sionewarc patters for cooling
the fondant, clean. smooth wooden spoons
and paddles. wire candy dpper. a pair
Of strong shears, oiled paper. a small, fiat
paint brush and little salad oil. These
are essentials i'll candy making, and ther-
mometer is convenient also.
Fondant.
This is the white, creamy mixture which
forms the basis of fine French bonhons
This is not difficult to make but clear
day is best for the making. Only pure
cane sugar should be used, and it should
be made the day before one intends using
it. and one should not attempt 10 make
more than a small quantity at time
Put a pound OF pranulated sugar i'll a
saucepan with iwothirds Of a cup Of boil
ing 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 soft, damp
cloth. carefully remove the small crystals
chat form on the sides OF the pan. Cook
to the soft bali degree, watching closely
that il does not 90 beyond this, as it
changes quickly as the water evaporates.
While the syrup is perfectly eolorless,
test by dropping little into cold water
as soon rs it will form into n ball be-
tween the fingers. remove il from the fire
without shaking. Have the marble slab
or platter oiled TO within an inch or two
from the edges pour the hot syrup gently
but quickly into the center Of the slab
or platter and let it cool until YOU can
make a slight impression with your finger.
Oil your wooden paddle and stir
the mixture rapidly in one direction
until ii forms a smooth, snow white
creamy paste. Dust the hands with
confcetioner's sugar and Immediately
knead the paste, like bread dough, for
about FIVE minutes, brush small bowl with
oil. lay the paste in the bowl, cover with
folded damp cloth and stand away in
cool, damp place for at least - hours.
Fondant that has been boiled for the
sufficient length OF time but does not
harden when formed into balls for Dip
ping. may be used for the coating or dip
| ping OF the candies, colorngs and flavor
| ings being added 10 ii. Should one permit
| the syrup to boil too long until il reaches
| the straw color or crack" degree it may
! be used for brittle clear candies. Ii is well
| TO have nuts in n pam or fruit ready to
| dip. for just such emergencies, until one
gets to be an expert in candy making.
Coffee Fondant.
Flavor the fondant with some extract
| Of coffee, then make into balls press a
small MT deep into one side or mix the
! fondant with with chopped nuts before
forming into balls and dip into melted
sweet chocolate or into sugar syrup boiled
TO the crack degree
French Noueat
Blanche half pound of almonds and
cut into halves, or smaller; then spread
on a pan or paper and put in
the oven to dry. Put two-,hirds OF
cup OF granulated sugar IN a
saucepan and stir carefully over the fire
until ii colors a light brown, then add the
almonds, which should be lightly colored
and right from the oven.
Stir until mixed and pour into well
oiled pan cut into strips about three
inches long by half an inch wide and let
it get perfectly cold.
Take half a cup OF granulated sugar, one
and one-half cups Of maple sugar and one
cup of milk. Heat together then add an
ounce of grated chocolate and butter the
size OF an egg. Boil for about 20 minutes
or until a little dropped in cold water will
| harden at once in to soft ball.
| Take from the fire, add teaspoonful
OF vanilla and beat until il begins to
thickcn then pour into creased tins and
while cooling mark into small squares.
Keep the fudge in box lined with oil
paper.
Maple Creams.
Work little vanilla favoring into some
fondant and form into balls the size Of
small marbles. Set these in a coo! place
to harden. Prepare the dip as follows:
Put cup of fine crushed maple sugar
in smooth, clean saucepan with one cup
of granulated sugar and three-quarters of
cup of boiling water. Cook in same
manner as white fondant, but do not let
it stand. When done put little in a
tiny saucepan that will fit over the tea
kettle (unless one has tiny double boiler
for the purpose). Stir the mixture as it
melts and as soon as soft drop in ball
of the white fondant roll it around quickly
until entirely coated and then lift out
with the wire candy dpper and lay OH oiled
paper.
Shell and crush a pint of peanuts and
spread on buttered tins. Boil two cups OF
granulated sugar to caramel and pour