Connecticut western news., 1906-12-20
HOMEMADE CANDIES.
Sw Delicious Sweets May Re Made For Christmns nt Small Expense.

] ow Delicious Sweets May Re Made
 For Christmns nt Small Expense.
 It Is not at all difficult to make many kinds of very delicious candies for Christmas, and herewith will be found tried and reliable directions for mak- ing some of them. A clever woman can vary these to suit herself. To be- gin, one must have the following uten- sils: X wiIc saucepan, wooden spoon. Il glass fo. ice water to try the boiling sirup in. large platter, some butter, as many flat pans us are to be needed for cooling douE!c boiler. a stone jar for the foudant and several sheets. of waxed paper: for materials, say ten pounds of granulated sugar, a quarter of Found of butter, one pound pull ver;zed sugar, one pound genuine ma pie sugar, two lemons, half a pound of chocolate in bars, pint of New Or leans molasses. half pound of gum arabic, an ounce of cream of tartar, half pound each of grated cocoanut, shelled almonds. walnuts. oceans and peanuts, half pound of fine dates, figs and seeded raisins, vanilla, pepper mint and any other preferred flavor.
 The day before the candy making is to begin the fondant, or foundation. should be made and put into the stone jar and covered with damp towel This will be ready to work the next morning. To make the fondant, put to every pound of granulated sugar half a cup of water and half a teaspoonful of cream of tartar. Let 1t boil until the sirup strings or forms quite hard globules in ice water. This sirup must not be stirred while boiling. When done, pour 1t out on q buttercd platter and with a wooden spoon or paddle white. Then make 1t into one lump and knead it into mass and put it Ill the covered jar until the next day, when it will be soft and like dough to work. It is then ready for the rest of the working into the different kinds of candy desired.
 To make walnut creams take a piece of the fondant the size desired and work 1t between the fingers until soft H.. on 1t each side and lay on waxed pa per to dry. Pendant worked into a ball with a -raisin and some small bits of nut meats inside and then rolled in shredded cocoanut is delicious. All these candies should be left on the waxed paper ,twentyfour hours to dry. A little shredded cocoanut can be stirred into the fondant before 1t gets cold. This makes delicious filling for dates and chocolate. For chocolate creams work the balls into shape and dip them with n silver fork into the melted chocolate and lay to dry for twenty-four hours.
 Maple sugar and chopped nuts make d delicious candy. The sugar is boiled to the string, using half n cup of wa ter to q pound. Then stir in the nuts and pour out on .buttered dish. Cut in squares when nearly cold. Pecans made with No. ? brown sugar and treated in the same way make fine can dy. The candy Is not cut but dropped by spoonfuls on buttered dish to cool in cones.
 Popcorn tinted with cochineal or plain is so good for balls to decorate the tree with and to string that it must not be left out of the list of wholesome sweets. Make a candy of cue pint of New Orleans molasses, two ounces of butter and a pinch of soda. Boil till it strings, and then while it is still hot stir in quickly four quarts of popped corn. This makes gold colored balls and is better than any kind of popcorn candy. White sugar candy may be used for the white balls, and cochineal makes pink ones. A little saffron makes them bright yellow. Ali popcorn balls must be nodded while the candy is still warm. A string to tie them on with Is worked into the ball while making.