The labor world. [volume] (Duluth, Minn.) 1896-current, 1906-12-22
HOMEMADE CANDIES.
How Delicious Sweets May Be Made
For Christmas at Small Expense.

For Christmas at Small Expense.
It is not at all difficult to make
many kinds of delicious candies for
Christmas, and herewith will be
found tried and reliable directions
for making some of them. A clever
woman can vary these to suit herself
To begin, one must have the follow
ing utensils: A wide saucepan, wood
en- spoon, a glass of ice water to try
the boiling syrup in, large platter,
some butter, as many flat pans as
are to be needed for cooling double
boiler, stone jar for the fondant
and several sheets of waxed paper;
for materials, say ten pounds of gran
ulated sugar, a quarter of a pound
of butter, one pound pulverized SUI
gar, one pound genuine maple sugar,
in bars, a pint of New Orleans mo-:
lasses, half pound Of gum arabic.
an ounce of cream Of tartar, half
| a pound each of grated cocoanut,
shelled almonds, walnuts, pecans and
| peanuts, half a pound Of fine dates.
figs and seeded raisins, vanilla, pep
permint and any other preferred
flavor.
| The day before the candy making
is to begin the fondant, or founda-
ton should be made and put into
the stone jar and covered with a
damp towel. This will be ready to
work the next morning. To make
the fondant, put to- every pound Of
granulated sugar half cup of water
and half teaspoonful of cream of
tartar. Let it boil until the strip
strings or forms quite hard globules
in ice water. This strip must not
be stirred while boiling. When done,
pour it out on buttered platter and
with wooden spoon or a paddle stir
it until the fondant Is stiff and white:
Then make it into one lump and
knead 1t into mass and put it in
the covered jar until the next day,
when it will be soft and like dough
to work. 1t is then ready for the
rest of the working into the different
kinds of candy desired.
To make walnut creams take q
piece of the fondant the size desired
and work it between the fingers un-
til soft and shape it. Then stick
walnut meats on it each side and lay
on waxed paper to dry. Fondant
worked into a ball with a raisin and
some small bits of nut meats inside
and then rolled in shredded cocoanu1
is delicious. All these candies shoult
: be left on the waxed paper twenty
four hours to dry. A little shredded
/ ant before it gets cold. This makes
| delicious filling for dates and choco
/ late. For chocolate creams work tn
J balls into shape and dip them Will
silver fork into the melted choco
, late and lay to dry for twenty-fou
hours.
, Maple sugar and chopped nut
. make delicious candy. The suga
8 is boiled to the string, using hal
y a cup of water to pound. Thel
! stir in the nuts and pour out on
: buttered dish. Cut in squares whel
nearly cold. Pecans made with Nc
+ 2 brown sugar and treated in tn
. same way make fine candy. TIL
candy is not cut, but dropped b
, spoonfuls on buttered dish to coo
in cones. =.
Popcorn tinted with cochineal o
= plain is so good for balls to decorat
the tree with and to string that
; must not be left out Of the list q
- wholesome sweets. Make a cand
:, of one pint Of New Orleans molassef
!, two ounces of butter and pinch q
soda. Boil till it strings, and the
while it is still hot stir in quickl
four quarts Of popped, corn. Th1
makes gold colored balls and is bette
than any kind Of popcorn cand,
9 White sugar candy may be used fo
the white balls, and cochineal make
pink ones. A little saffron make
them bright yellow. i All popcor
y, balls must be nodded while the cand
= ls still warm A string to tie thel
on with is worked into the ball Will
making. >1% 81 ..st,ssss:tS ,a5ss. :, T. {: