Willmar tribune. [volume] (Willmar, Minn.) 1895-1931, 1906-12-05
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 very delicious candies for
christmas. and herewith will be found
tried and reliable directions for max
ing some of them. A clever woman
can vary these to suit herself. To be-
gin, one must have the following uten
sis: A wide saucepan, wooden spoon,
a glass for ice water to try the boiling
strip 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 graduated sugar, quarter
of pound Of butter, one pound pull
Verized sugar, one pound genuine ma
pie sugar, two lemons, half a pound Of
chocolate In bars. a pint Of New Or
leans molasses, 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 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
lar and covered with a damp towel.
This will be ready to work the next
morning. To make the fondant put to
every pound of graduated sugar half
a 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 sirup must
not be stirred while boiling. When
done, pour it out on buttered platter
and with wooden spoon or paddle
stir it until the fondant Is stiff and
white. Then make 1T into one lump
and knead it into mass and put it in
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 piece
of the fondant the size desired and
work it between the fingers until soft
and shape it. Then stick walnut meats
on it each side and lay on waxed pa
per to dry. FOndant worked into a
ball with 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 twenty-four hours to dry.
"A little shredded cocoanut cam be
stirred into the fondant before it gets
cold. This makes delicious filing for
| dates and chocolate. For chocolate
creams work the balls into shape
and dip them with q silver fork into
the melted chocolate and lay to dry
for twenty-four hours. ,sss"-, -. '5SEt
Maple sugar and chopped nuts make
a. delicious candy. The sugar is boiled
to the string, using half a cup Of wa:
ter to a pound: Then stir In: the nuts
and pour out on q sbuttered dish: Cut
| In squares when nearly cold. Pecans
/ made with No. brown sugar IND
treated In. the same way make fine can
dy. The candy Is not cut but dropped
! by spoonftlls on 8 buttereds& dish to COO
lin cones. s. = . ss s: ..t5S
Popcorn tinted with clinical d
4 plain Is 50 good for bal Us to- decorate
! the tree with and to string that i
4 must not be left out of the list 81
holesome sweets. Make 8 candy d
i lones pint sc New.O Orleans molasses, twt
|. ounces of but ter and q pinch of soda
i Boil I'LL Il strings, and then while It'll
I still hot stir "a quickly four quartszo1
zl|ppppsd corn This max Gold colorot