New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-12-13
CHRISTMAS CANDIES.
homemade Srceets of Many Kinds
Pretty Bores to Hold Them.

EveTy one welcomes Christmas gift a pretty
ooX of homemade candies. AS all the world knows,
homemaoe sweets are less expensive and more pure
than these sold in the shops
Fondant. which is the foundation OF nearly all
cream candies, may be prepared two three days
Detore II is wanted, and left to harden. This.
however. is not always necessary. One rule for
fondant calls for confectoner's sugar and the
whites or Eggs, another for boiled syrup stirred
INTO whipped whites of egg: third Undoubtedly
the besO for granuIated sugar boiled to a thick
syrup and then stirred until white. The first rule
IS undesirable because confectioner's sugar is a.
ways aduiterated with cornstarch. which is most
indigestible The second rule which requires many
eggs, ts unnecessarily expensive. and needed only
Tor kisses and meringues The pure sugar boiled
10 syrup, IS not only digestible but cheap. Put
over the fire pound OF sugar and q scant cup OF
water in tin saucepan Do not stir II after It
begins 10 get hot. do not shake the pan.
men II has boiled four five minutes test it
by dropping a little in cold water II it forms
INTO a soft. little ball that be rubbed between
the finger and thumb, it ready. It should not
be in the least brittle. neither should IT sticky
i IL is brittle II has boiled long little boil
Ing water-nct cold water-should in that case be
added and after the syrup has boiled up once il
should be tested again. When the fondant is
done IT should he taken from the FIRE allowed to
stand a minute and then beaten hard for min
utes, or until il IS OF the consistency OF lard II
Is then ready for variety of candies. To pre-
vent the fondant from granting II is well TO add
pinch OF cream tartar III the beginning The
cream tartar not only prevents granting but it
takes away the stckIy sweetness that cream can
dies are apt to have When the fOndant is beaten
long enough II should be kneaded on a marble SLAP
or board until ii is firm, even mass A little
confectionery sugar may be used If necessary. TO
prevent "stickiness 1t should then be put in a
cool place. partly covered. until it is wanted.
An infinite number Of cream candies NAV De
made with this fondant, For walnut creams flavor
some Of II with vanilla coffee dus it lightly with
powdered sugar, and form into balls. Press half
walnut on each side of each hall and get them
away on waxed paper TO harden.
Fig creams are also good Cut few figs into
strips an inch wide, and roll in fondant. When
nearly hard cut in pieces with a sharp knife
Chocolate creams are made by dipping balls Of
fondant into melted unsweetened chocolate. The
melted chocolate IS favored with a little vanilla II
desired The piece of fondant laid aside for choco-
late creams may be separated into two or three
parts, each Of which is favored in some special
way and colored pink, green with any OF the
harmless colorings to be had at confectionery. The
chocolates should be dropped wRxed or huttered
paper.
Cherry glace creams may be made by inserting
small balls OF fondant in the centre OF glace cher
res or by cutting each cherry in two pressing
ne raves on either Size or ball or fondant and
inserting In each ball a tiny strip OF angelica to
Date creams and almond creams ave familiar 10
any home candy maker
by Eratpg the yellow rnd Of an orange. mixing
thickness half an inch cutting IL in fancy SHAPES
with cutter, and pressing bit OF cand ed orange
peel on each candy.
Pineapple creams made OF fondant favored
with pineapple and decorated with bits OF glace
pineapple, Preserved ginger. pistachio nuts. pecan
nuts. preserved strawberries canded fruit OF
any kind may also be compounded with fondaut to
make variety Of toothsOmc corrections
Iutti frutti bars sure to be 1 favorite with
both old and young. Work into q piece OF favored
fondant chopped pecan nuts waInuts almonds.
ptstaChO nuts. canded cherries into bits
died pineapple, candied orange peel and lemon peel
Roll out to the thickness of half an inch and with
a sharp knife it into bars
II is said that peppermint candies nice made
in the following way: Take a piece Of fondant put
1t in cup set in pan of hot water. add one or
two drops Of oil Of peppermint, and drop the moist
fondant on buttered or waxed paper. Care must
be used not to make the flavor too strong.
Wintergree-i candles be made in the
way. using in place Of peppermint one or two drops
or OIL or wintergreen. These candies be col
ored pink with a very little cranberry Jelly, from
which the seeds have been strained. Il makes a
delicate pink and cannot be tasted in the candy.