The Prince George's enquirer and southern Maryland advertiser. (Upper Marlborough, Md.) 1882-1925, 1904-12-16
CANDIES FOR
CHRISTMAST.

CHRISTMAST
Nothing is more appreciated at holi:
day time than box of homemade
bonbons. Candy-making is not diff.
cult and is very delightful and fasci-
mating, success awaiting anyone with
an ordinary amount Of care and pa
tience. 1t is we'll for the beginner to
follow recipes closely at first, but after
a little experience, one can follow
where originality leads.
Fondant, which is the basis of all
chocolate creams, cream walnuts and
cream bars, is prepared as follows:
Take two pounds Of granulated su.
gar, half pint Of water and half
teaspoonful Of cream of tartar. Boil
in an enamelled saucepan without stir
ring until little dropped into cold
water will work to soft ball between
the thumb and finger. Pour into a
bowl and stir to a stiff cream, then
turn out onto large platter, in place
of a marble slab, and kneed with the
hands. The longer it is kneaded the
creamier and lighter it will become;
covered with damp cloth it will keep
for weeks
Crystalized Marmalade Creams
Fill shallow pan with cornstarch
and depressions in it an inch in depth
and in diameter. Heat over hot water
oae cupful of orange marmalade and
add scant quarter of package OF
gelatine soitened in two tablespoonfals
Of cold water. With this pulp half
fill the molds in the starch, and when
hardened complete filling them with
fondant favored with orange. When
cold dip in gum water one ounce Of
gum arabic to one pint Of water) and
while wet roll in granulated sugar,
lay on waxed paper and set in warm
place to dry.
Turon Balls.-Whip the whites Of
six eggs to a stiff broth. Add seven
ounces of chestnut meats which have
been boiled and pressed through a
sieve. Add alternately with the chest
nuts sufficient powdered sugar to
make a flexible paste. Break off
small portions and roll them into
balls, dip in slightly beaten white of
egg and then into candied violets,
which have been crushed with a roll
ing-pin.
Rose Balls.-Beat the unbeaten
whites oftwo eggs into quarter of a
pound Of almond paste, add a flavor
ing of rose extract and powdered su-
gar to make paste that can be knead.
ed. Form into balls, dip into beaten
white of egg, or into gum water, and
roll in crushed, crystalized rose
leaves.
Marcbpane Strawberries.-This de-
licious sweetmeat, knows also as mar
zipan and mazapan, and usually i'm
ported, is nodded in the shape of fruits
vegetables and animals, the outside
being colored to represent as nearly
possible the objects selected. The
sweetmeat itself is not hard TO make,
molding presenting the greater diff
Guilty. The strawberries however, are
easily formed, for they are simply
diminutive croquettes. Blanoh, peel
and dry one pound of sweet almonds
and four ounces of bitter almonds
Pound them in a mortar. Put one
pound Of powdered sugar into gran
tie or copper saucepan, place over a
modern fire and stir continually until
it dissolves and clarifies, removing all
scum as it rises. Take from the fire
stir the pounded almonds into it, re,
turn to the stove, stir constantly, TAX
ing care not to allow it to burn. Cook
until it does not adhere to ths fingers
when tried. Spread on board sprink.
led with powdered sugar, and when
almost cold mold into shape, dip into
white of egg and rool in red sugar.
Cut the green caps from angelica.
Souffle Sugar.-Whip tho white Of
one egg to froth, add three table
spoonfuls Of powdered sugar and beat
until stiff enough to cut with knife.
In a saucepan put two pounds OF
granulated sugar and one pint Of water
and boil until little dropped in ice
water will crack and snap; then
quickly drop in the meringue and stir
together until it rises and falls once.
When it begins to rise the second
time pour it into square pan lined
with oiled paper and hold over the
top shovel heated almost red fiot.
When cold divide into squares.
Creole Kisses.-Blanch half a pound