Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-22

dampened cloth. This will keep for weeks
if desired. Be sure the cloth covers the
jar tightly. else it will crust over and be
unfit for USE If the fondant grains after
stirring in spite of care, do not be dis
couraged; simply return to the saucepan.
add few spoonfuls water and stir again
until thoroughly dissolved. then put over
the IRE and cook again, wiping off the grain
as before, and taking care not to jar the
pan while cooking or cooling.
Coloring the Fondant.
When sufficient fondant has been pre-
pared it is ready for coloring. All ,colors.
extracts and favorngs used must be as
concentrated as possible, SO as not to thin
the fondant too much. If you make your
own coiorings, green is made by boiling
the leaves of spinach few moments in a
little water. then strain and bottle. Red is
made by boiling one ounce powdered coch-
meal in cup Of water for five minutes.
then adding one ounce cream of tartar and
a half ounce powdered alum and cooling ten
minutes longer. While hot add two ounces
sugar and bottle. For pink use a few drops
prepared cochineal or little cranberry
juice pink gelatine softened in water.
For blue rub indigo In a little water on a
plate. Caramel or chocolate gives dark
brown. The grated rind of dark-skinned
orange soaked in a small quantity of its
juice. then strained, gives yellow, or take
a half ounce saffron, add to 1t two ounces
of alcohol and four OF water and let the
A small quantity of this gives a beautiful
yellow and more deep orange. Fruit juices
also furnish excellent cOlorings for candies.
To color or flavor the fondant, simply
work in the desired coors and favors.
little at a time. until the proper shade of
color and taste have been attained. From
this time on the work is fascinating and
may be varied in any number of ways. For
filings or covers there may be utilized
dates, figs, nuts of all sorts. cocoanut
grated and dried. cherries. ginger. pineap-
pie. candied fruits and other things that
will suggest themselves as the work pro-
crosses
Chocolate Creams.
To prepare these universal fayorites take
the cream. flavor it, form into little balls
or cones and place on creased plates Of
paper until slightly hardened on the sur
face. This will take about an hour. Crate
and melt some unsweetened chocolate by
setting the pan containing it into another
pan of hot water. When the chocolate is
entirely melted drop in two or three of the
cream balls, roll around to cover, then lift
up with the candy dipper. loop of stout
moment over the pan, then place on par
affin paper to harden. Vary this ~ mixing
chopped nuts with the cream, rolling the
fondant around nuts before dipping. or
pressing half of an English walnut on top
of the cream after it has been dipped in
the chocolate.
Maple Fondant.
Still another fondant that is capable of
unlimited ,--,iations is made with maple
syrup.
To two cupfuls brown sugar add one
cupful maple syrup, one cupfui hot water,
half teaspoonful cream of tartar Proceed
as with the white fondant.
: Glazed Fruits.
Glazed fruits are delightful additions to
the box of holiday candy. To make them.
cut Malaga Tokay grapes from their
punches. leaving the stems as long as pos
sible. Dust carefully and be sure they are
free from moisture. Holding them by the
stems. dip one at time in some of the
melted fondant and place on oiled paper to
dry. Mandarin oranges separated in sec