Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-01-09
Candy Making for Recreation.

from DeIIloiStidtloH Lecture dlVeH
at Chautauqua, N. Y. 1902, by Ella c.
McKenney.
There is no form of amusement more
popular than candy making. For a
small party, on stormy day or lonely
evening, it is both pleasant and profit
able. 1t is a means of entertainment
well suited to all ages and all classes
and conditions of men and women.
The time has gone by when pure
candies eaten judiciously are consid-
cred harmful to any one in good health.
Sugar is known to be an important
food as well as a flavor. 1t supplies
heat and energy. and is especially val
liable in exhaustive labors. The de-
mand for it is on the increase in all
civilized countries. The natural appe-
tite Graves sugar. Particularly is this
noticeable in active children, and as
long as they will have it, preferably in
the form of confectionery, they should
be encouraged to make candy them
selves in the right way. 1t will give
them far purer article than they
would be likely to buy, and at a much
less cost. While children are making
candy they are learning many of the
fundamental lessons in cooking, such
as neatness, accuracy in measurement,
dexterity in handling mixtures, and
the care of the fire. No halfway work
will ever make first-class candies.
Perhaps the simplest and easiest
made candy for beginners is the wafer.
Little children can find great pleasure
in rolling and cutting them out, even if
too young to prepare the mixture for
themselves.
WATERS AND LOZENGEs.
Dissolve o tablespoon of gum arabic
in two tablespoons of cold water, then
heat over hot water. Stir in enough
sifted confectioners' sugar to make a
stiff dough. Divide into parts, and
work in coloring and fiavoring as you
like. Oil of wintergreen, peppermint
cinnamon and Glove are especially good
f1avors for waters. When cold, roll
thin on a board, and cut out in small
shapes exactly as you would cookies,
using confectioners' sugar on the board
to handle the dough. A very little ar
rowroot or corn starch may be sifted
into this sugar if the waters stick. Do
not pack until they have had time to
dry.
Either gelatin or gum tragacanth
may be used in place of the gum ar
able.
FONDANT
Fondant is the foundation of all
French bonbons and cream mixtures.
Many recipes and directions have been
given, and practice alone will prove
which are the important points to OBJ
serve. One pound of fondant favored
| costs about six cents.
Put into a smooth clean kettle one
pound of granulated sugar, three quar-
tiers of a cup of hot water, and one
fourth teaspoon of cream of tartar.
| Stir until the sugar is dissolved, then
remove the spoon and boil steadily
| without disturbing until the soft boil
stage is reached. This means that the
| thermometer will register 112 degrees
c. or 23S degrees F. Take from fire and
cool at once. If you have no thermom-
eter you may resort to other tests. Dip
a-ferk in the sirup and if thread will
form it has boiled enough, or drop a
little in ice water and if it works up
into waxy ball with finger tips the
right point has been reached.
| Sometimes during the boiling crystals
will form on the sides of the kettle.
These should be removed with a damp
cloth.
The strip should cool to 80 degrees F.,
| or until you notice ruff1ed surface
when you tip the dish. You can now
bear the fingers in it. In boiling large
quantities the mixture must be turned
out to cool. but for this amount it is
useless. Work up with a spoon or knife
until the mass turns creamy and be-
gins to stiffen. Then pour at once into
| jar and cover for future use. If you
| wish to shape at once turn into wet
I towel free from lint. roll UP, and then
| knead small portion al time color
| Ing and favoring while kneading. A
| little experience will teach the exact
point at which the mixture should be
| turned out. 1t means extra labor if
allowed to become stiff in the saucepan,
| since it must be warmed to get it out.
II the sugar is hard and unmanageable
| 1t has boiled too long, and there is no
| remedy but to add more water and boil
again. 1t is possible that very rarely
we find some sugar that will never be-
| come creamy. In that case use it for
pulled candy. 1 have never known this
to happen but twice.
Fondant requires more constant care
and attention to detail while in process
than most people are willing to give it.
For this reason it is condemned as diff
ficult and troublesome when it is only
case of failure following carelessness.
be sure your sin will find you out. II
you have poor results you will surely
be able to study out a reason which
may be avoided next time ;.
COFFEE FONDANT-For coffee fond
and use strong, clear coffee for the LIQUID
This gives a delicate color and agreeable
taste
MAPLE FCNDANT-In making maple
fondant one-half maple sugar and one
half granulated is a little more accepta-
to most tastes than maple alone
CREAM MINTS.-Put the fondant into
a dish over hot water. Keep stirring
while 1t melts to prevent the fondant
from turning to a syrup. AS soon as it
has melted, add the fiavoring and drop
from the point of a teaspoon on waxed
paper, always keeping the fondant of the
same consistency. This may be done by
the regulation of temperature and the oc-
casional addition of few drops of water.
1t takes skill to keep uniform size. bpt
that is of less consequence than the text
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