The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-16

tute for cOG-l1ver Oil and malt IN case
of ill-nourished children. This will
child who has ever been forced. ca
joled or beguiIed into taking a dose of
cod-liver ola long use of the toffee
antidOte cannot fully eradicate the
taste of the horrid dose that clings to
the memory even after the child has
grown tall
Sugar or rock candy is considered
| the most wholesome as it is the HureSt
This consists of cane sugar made into
a heavy syruD and allowed to- crystal
lie around threads. 1t contains about
70 per cent. of water and about so per
cent. of crYstallized sugar.
The objection to very brittle candies
1 is on account of the teeth: and both
teeth and stomach are liable to suffer
from a diet of sweetmeats. The danger
10 the teeth is explained as arising
from the fact that under the influence
! OF Tactic acid ferment, always present
In the mouth, sugary substances and
/ carbohydrates generally are partially
decomposed into Tactic acid. which at.
tackS the substance of the teeth, giving
entrance to the fungus, causing carries
Much of the inevitable 81 pain and ex-
Pense caused by imperfect teeth might
be avoided if children were taught to
carefully brush their teeth, using
plenty OF water. after eating.
To insure purity of ingredients and
finest sweetmeats for less expenditure
make your own Christmas candies
With a few of the most necessary
utensils. variety of harmless color
! 1ngs, HavoringS, fruit, nuts, etc. YOU
can make the most delicious confec-
lions. You can so closely initiate the
costly bon-bons with French names. in
all but the artistic finish, that once you
have acquired little practice you will
! ever after have lost your taste for the
| store article.
/ BOILED SUGAR CANDIES.
/ Sugar heated to different degrees
1
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 havorings, butter fruit and nuts
and we have a delicious variety of the
clear and brittle candies
| cane sugar melts when heated at 365
deg. F., a clear, colorless liquid which
when cast into molds forms a trans
parent solid known as barley sugar
AT APO deg. F. the sugar is converted
into dark brown substance known as
caramel brown. This is the darkest of
the colorings used for candies. A solu-
ton of caramel is much used for color
ing soups and sauces, for creams etc
When cane sugar is too strongly heat
ed, beyond the caramel degree, it is
possible to remove the coloring by
making it into a solution and mixing
1t with a 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 outfit very smooth porce-
lain-lined or enameIed Saucepans for
| boiling the sugar, a small Tipped sauce
pan, shallow tin for setting such can
dies as toffee, caramels, etc. a marble
slab or large, fiat stoneware platters
for cooling the fondant; clean, smooth
wooden spoons and paddles, a wire
candy dipper one OF two palette
knives, strong pair of shears, oiled
paper, a small fiat paint brush and a
little salad oil. If possible to obtain
one, a good thermometer will be con-
venient, but this is not absolutely nee
essary.
BARLEY SUGAR CANDY.
This is favorite sweetmeat of the
English children, and is perhaps the
least harmful of all candies.
! Put two cups of granulated sugar in
a saucepan; add just enough boiling
water to moiSten and stir until it
clears, then boil until it will harden to
the crack waen tried in cold water.
Remove from the fire, add a teaspoonfuI
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..
FONDANT
This is the white creamy mixture that
| forms the basis of the majority of the
| fine French bon-bons. This is not diff
| ficult to make, but let US advise you
to select a clear day and pure cane SUI
i gar. Make your fondant the day before
you intend using it and do not attempt
/ to make more than a small quantity
at time. Put q pound of granulated
/ sugar in 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 a small soft damp cloth
carefully remove the small crystals that
form on the sides of the pan. Cook to
the soft BALI degree, watching closely
that it does not go beyond this, as it
changes quickly as the water evapor-
| ates. While syrup is perfectly colorless
| test by dropping a little into cold wa
! between the fingers remove it from the
i Bile slap 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 platter and let it cool
until you can make a slight impression
with your finger. Oil your wooden pad
Gle and stir the mixture rapidly in one
| direction until it forms a smooth, snow
white, creamy paste. Dust the hands
| with cOnTectiOner'S sugar and immedi-
ately knead the paste, like bread dough
for about five minutes. Brush a small
/ bowl with OIL lay the paste in the
bowl, cover with a folded damp cloth