The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-13


Gre French bon-bons. This is not Diff
cult to make. but let us advise you 10
select clear day and a pure cane sugar.
Make your fondant the day before you
intend using IL and do not attempt to
make more than a small quantity at a
time Put pound OF graduated sugar
ii a saucepan with two-thirds OF q cup
Of boiling water. Set over the IRE and
stir until dissolved, but not a moment
longer As soon as it comes to boil be
careful not TO disturb the syrup With a
snan so.r damp cloth carefully remove
the small crystals that form on the sides
of the pan. Cook to the soft BALI de-
gree. watching closely that 1t. does not
go beyond this, as il changes quickly as
the water evaporates. While syrup is
perfectly eoloriess test by dropping a
little into cold water; as soon as 1t will
form into a bah between the fingers re-
move it from the fire without shaking ii.
Have the marble slab or platter oiled
10 Within or two inches of the edge; pour
the hot syrup gently but quickly on to
the cented of the slab or platter and let
il cool until you can make a slight i'm
preston with your finger. Oil your wood
one direction until it forms a smooth.
snow-white. creamy paste. Dust the
hands with confeetioaer-s sugatzand i'm
mediately knead the paste. IKE bread
dough, for about five minutes. Brush a
small bowl with oil. lay the paste in the
bowl cover with fcided damp cloth and
stand away in a cool. dry place for at
least twenty-four hours.
Fondant that has been boiled suffi-
cient length Of time. but does not harden
when formed into balls for dripping. may
be used for the coating or dripping or
the candies. colorings and fiavcrings be-
ing added to It. Should you allow your
syrup to boil too long and until it reaches
the straw-color or crack" degree. 1t
may be used for glace or for brittle,
clear candies. 1t is well TO have nuts
ready and in a pan. or fruit ready to
dip. for Just such emergencies. until you
become an expert candy -maker.
Barley Sugar Candy.
This is a fSvorite sweetmeat of the
English children. and is perhaps the least
harmful of all candies
Put two cups OF graduated sugar in a
saucepan; andd just enough boiling wa
ter to moisten and stir until it clears.
then boil until it will harden TO the
"craclk" when tried in cold water. Re-
move from the fire, add 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 pow
dered sugar.
Mania Creams.
Work a little vanilla fayoring into
some fondant and form into balls the
size of small marbles. Set these in a
cool place to harden. Prepare the dip
ping fondant as follows: Put a cup Of
fine crushed maple syrup ina smooth.
clean saucepan with one cup of granu-
lated sugar and three-duarters Of cup
of boiling water. Cook in same manner
as white fondant. but do not let it
stand. When done put little in tiny
saucepan that will fit over the tea-ketie
(unless you have tiny double boiler for
the purpose) Stir the fondant as it melts
and as soon as soft drop in ball OF the
wn,te fondant. roll it around quickly until
entirely coated. then With the little wire
candy dipper lift out quickly and lay on
oiled paper, giving the dpper little
twirI on top of the ball to give that little
curl seen on French bon-bpns"
Coffee crsans.z
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 FORM
ing into balls and dip into melted sweet
chocolate or into sugar syrup boiled to
crack degree.
Almond Nougst
Soak quarter of q pound of gum ara
bic in a cup of cold water for several
hours, then boil until clear, strain and
add a pound of confectioners sugar;
COOK in a double boiler over the fire until
il fs thick. Then beat light with a wire
eggs whip: add the white of an egg
beaten to a stiff froth ana beat until
light and stiff: favor with vanilla and
stir in two cups of blanched and chopped
almonds Mix well pour out into shall
low oiled pans. and when nearly cold cut
into squares or bars, wrap each piece In
oiled paper and pack in the boxes 10 keep
fresh.
French Noupat.
Blanch half pound OF sheilec almonds
and cut each almond into eight long
strips. Spread these on paa or paper
and place in the oven TO dry. Put two
thirds Of cup OF graduated sugar in 4
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 b. one-half inch wide and let get
perfectly cold.
Maple Nut Tzffy
Two pints of maple sugar and Just
enough water 10 dissolve the sugar. Boil
until II vii, snap when dropped in cold
water: add a teaspoontul Of vinegar and
pour over nut meats previously placed in
buttred pans.
Maple Fudge.
Take half cup OF graduated sugar.
and one and one-half cup. OF maple su-
gar and one cup of milk Heat together.
then add an ounce of grated chocolate
and butter the size Of an egg Boil for
about twenty minutes or until little
Dropped .nto cold water viii harden
al once into . soft bail Take from the
fire and add 3 teaspoon;ui Of vanilla and
beat until it ieSias to thickca. thea poar
into gree sed tins and " hen cooling mark
of into squares and let act cold Keep
the sn,ixe in zsox lined wisn eiied paper.
INQUIRIES ANSWERED.
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