The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1905-12-28

lidAIOW TlDDOu hangers. Inc neduS
were really a very nice form of decal-
comanie work which needed little
skill.
Thus, as you can see, the business
progressed until the candy problem was
reached. And here the trouble came in.
The candy was too expensive, and the
! little dealer found that she must make
it herself if she wanted to become rich.
So she took lessons from a candymaker,
and from the moment she filed her first
candy box with her own candy her era
| or prosperity dated.
Candy making, she says, requires ac-
curacy-nothing must be left to chance
econOmy-sugar, eggs, chocolates and
ftaVoring must be bought by the whole
sale; good knowledge of heat and the
natural instinct which tells a woman
when the fire is just right; absolute
cleanliness and a knack of using up the
left-OYers. For instance. nut nougat
can be made with bits OF nuts from
English walnut candy, and from whole
almond candy. Tiny candied fruits are
made from the bits left from making
the expensive glace.
Another thing the little maker has to
watch closely is the popular preference
in sweets. Her newest venture is in
the Italian candies, for which there is
much demand. She has just learned
to make the Italian chocolates, which
are so big that it takes only six to
make pound, and sometimes four will
do. They are in the form of immense
chocolate drops. fully as large as tea
cups. And each chocolate drop is fla
vored inside with a fruit cream and
rolled in thin coating of bitter choco-
late. Thus a delicious CONNECTION is
made.
sspl,o bo.;. - - II >, o., e,~,.. s.ir &,
cream filling, and unless the candy
maker becomes an adept in the MAX
ing of this early in her career she will
make no progress. Cream is necessary
70 nearly all candies. learned to make
the cream filling from a chef whose
candies are in demand for banquets,
and his recipe, though not the most
economical one in the world, is the
best.
Il take the whites of five eggs. and,
without beating them, put them into
large bowl with an equal amount of
ice water. l now take the egg beaten
and give the mixture a quick stirring,
bringing it to a foam. But 1 never
beat it more than one minute. Then
add cOnfectioneFs' sugar, using a big
wooden spoon of the strongest variety.
I stir and stir, adding sugar all the
time, until l have put In about two
pounds. Now comes the flavoring, and
for general purposes vanilla IS used.
Then l add three pounds Of sugar.
Il vary my f1aVOrs, sometimes using
coffee, sometimes raspberry, sometimes
maple sugar, sometimes strawberry.
Here is the strawberry. Two pounds
of cOnfectioners' sugar, two perfectly
fresh eggs, canned strawberry juice 10
equal in bulk the whites of the eggs,
ed chocolate to coat. l proceed as de-
scribed until 1 have favored the cream
with the crushed berries. Then slowly
but steadily l add more sugar until
the mixture cannot be stirred. Now,
working as hastily as POSSIBLE. l form
the cream into little balls and set aside.
They will be firm in an hour Then
l roll them in the thin melted chocO-
late and lay upon CREASED paper TO
cool.
Il sometimes mix cOnfectiOners' SUI
gar and maple sugar together, using
double the quantity of maple; this
when melted makes a very nice coat
ing And / have made very delicate
maple sugar candies by powdering the
maple sugar and stirring into it the
white of an egg until the mixture is
very stiff. This is made into tiny balls
and coated with chocolate.
Nut Candy Very Popular.
Nut candy is now very popular. It
may be made as follows: -. pint bowl
full of vanilla cream filing made ac-
cOrding to the recipe given, half a cup
full of mixed nuts broken into small
pieces, enough chocolate to coat, sup
ply of very small candied cherries
Press the nuts into the cream filling;
imbed a cherry in a ball of the cream
and nut mixture, then coat the ball
with chocolate This makes as nice
bon bon as one would wish. You have
a delicious chocolate candy as big as
an English walnut. When you bite ii
you Will find a creamy mixture filed
with nuts with a cherry at the heart.
Il am experimentily with nut can
dies continually, always hoping 10
make something new and good and
catchy. Catchy candies are what one
wants these days, candies that take
the popular taste OF the latter class
are the new Mexican candies. I take
an English walnut and roll it in q
thick maple sugar mixture, pressing
the cream all around 1t. This I lay
upon a paper to become solid. To vary
this recipe 1 sometimes gently boil to-
gether equal parts of maple sugar and
sugar just for a minute;
then 1 stir in the walnuts. and finally
drop big spOonfuls of the mixture upon
a creased tin to get firm.
Il could talk for days and days upon
the candy industry as / have found it.
but you have here a brief idea of how
the business can be made interesting
and profitable to a woman"