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

syrup in a smooth, clean saucepan with one
cup of graduated sugar and three-quarters
of cup of boiling water. Cook in same
manner as white fondant. but do not let
1t stand. When done put a little in a tiny
saucepan that will At over the teakettle
pnless you have a tiny double-boiler for the
purpose). Stir the fondant as 1t melts and
; as soon as soft drop in ball of the white
fondant, roll 1t around quickly until entire
ly coated. then with the little wire candy
dipper lift out quickly and lay on oiled pa
per, giving the dipper little twirl on top
Of the ball to give that little curl seen on
French bonbons."
Coffee Creams.
Flavor the fondant with some extract of
| coffee then make into balls; press a small
| nut deep into one side or mix the fondant
with chopped nuts before forming into balls
and dip into melted sweet chocolate or into
sugar syrup boiled to crack" degree
Almond Nougat.
Soak quarter Of a pound of gum arabic
in cup of cold water for several hours.
then boil until clear. strain and add pound
or confectioner's sugar; cook in double
boiler over the fire until it is thick Then
beat light with wire egg whip; add the
white OF an egg beaten to a stiff froth and
beat until light and stiff: flavor with vanil-
Ia and stir In two cups Of blanched and
chopped almonds. Mix well, pour out into
shallow oiled pans and when nearly cold
cut into squares or bars. wrap each piece
In oiled paper and pack in tin boxes to keep
fresh.
French Nougat.
Blanch half pound of shelled almonds
and cut each almond into eight long strips
Spread these on pan or paper and place in
the oven to dry Put two-thirds of a cup
of graduated sugar in saucepan and stir
carefully over the fire until it colors a light
brown. then add the almonds, which should
be lightly colored and right from the oven
Stir until mixed and pour into a well oiled
pan; cut into strips about three inches
long by one-half inch wide, and let get
perfectly cold.
Coffee Marion Glace.
Take a pound and six ounces of large
chestnuts. boil, peel and chop fine; then
pound to a paste with half cup Of sugar
Put into a double boiler with half a cup of
milk and a small piece Of butter and cook
to.a smooth. thick paste. Flavor with half
a teaspoonful of vanilla. remove from the
fire and when cool enough make into little
balls, dip in coffee icing and place on oiled
paper.
Maple Fudge.
Take half cup of granulated sugar,
and one and one-half cups of maple sugar
and one cup of milk. Heat together, then
add an ounce of grated chocolate and but
ter the size Of an egg. Boil for about
twenty minutes until little dropped in
cold water will harden at once into a soft
ball Take from the fire and add tea
spoonful of vanilla and bet until 1t begins
to thicken, then pour into creased tins, and
when cooling mark off into squares and let
get cold Keep the fudge in a box lined
with oiled paper.
Maple Nut Taffy.
Two pints of maple sugar and just
enough water to dissolve the sugar. Boil
until it will snap when dropped in cold
water; add tablespoonful of vinegar and
pour over nut meats previously placed in
buttered pans.
Peanut Brittle.
Shell and crush a pint of peanuts and
spread on buttered tins Boil two cups
of sugar to caramel and pour quickly over
the meats stirring until mixed. The layers
should be quite thin When cold break
into rather small pieces.
Cranberry Soup.
Boil two quarts of cranberries in quart
of water until the skins crack, then rub
through a fine sieve, dilute with boiling
water and thicken with little fine tapi-
oca. It may be seasoned with very little
salt and sugar to taste, and favored with
orange or lemon peel, stick cinnamon
and whole cloves boiled with the berries.
Served hot with little light suet dumplings.
Boiled Frosting.
Place cup OF granulated sugar, quarter
of a cup of boiling water and quarter of a
teaspoonful Of cream of tartar in sauce
pan and boil 1t until 1t will rope when a
little Is dropped from the point of the spoon
Beat the white Of an egg to stiff white
froth and when the syrup Is ready pour 1t