Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-12-22
10 M EN- ABE CANDY
WHAT THE AMATEUR COOK MAY
DO.
Glazed Fruits and Nuts and Crystal
lized Rose Leaves and
Violets.

Delicious Christmas candies made at home
may be wholesome and as attractive
looking as the tempting varieties shown In
the shops, and since it is the fashion this
season for girls and women to make these
sweets for the holidays, the greater num-
Der Of kinds prepared the more enjoyment
there will be when they are served either as
dessert or as bonbons between meals
As fondant is the foundation of all the
fine cream candies, good working knowl-
edge OF how to make 1t is essential Never
try to make fondant on damp day. The
utensils needed are an extra heavy-bottom
ed two-quart granite saucepan, couple OF
half-pint agate pans. a wooden paddle, a
candy fork or dip, plenty of waxed paper
and a marble slab or large earthen platter.
The materials needed are the best gran
ulated sugar for the cream, a small guam
tity confectioners' sugar, to be used In the
kneading, vegetable color pastes. that may
be purchased at any reliable confectioner's,
or be made at home. as preferred; little
cream of tartar. and then the filings ma
workings. nuts, etc. that are to be used In
combina ton with the fondant. And in this
connection let me advise you to purchase
your nuts in the shell and crack them
at home
For hayoring the ordinary extracts are
used. also maraschino, and other cordials.
The formula for fondant is always the
same: Granulated sugar two cupfuis-that
is, a pOund-One cUpfui not water, ana d
half teaspoonful cream of tartar. This is
the easiest quantity to handle for the ANA
teur After little experience the guam
tity can be doubled, fondant can be
made and kept on hand. Put the ingredients
into the saucepan and stir over a slow fire,
not allowing them to boil; Stir until the
sugar is dissolved, but no longer. for after
1t becomes clear syrup stirring will cause
II to granulate. Heat rapidly to the boil
ing point. wiping away carefully with
damp cloth any grains of moisture that
appear on the sides of the pan. If these
drop back in the pan they are apt to cause
the syrup to granulate as 1t cools. II any
scum rises take off carefully. After cook
ing about ten minutes, begin to test by TAX
ing up a few drops in a spoon and dropping
into a cup of ice water. If 1t makes a soft
ball when rolled between the fingers 1t has
reached the desired consistency. and should
be al once removed from the fire and set
aside in the pan in which 1t has been cook
ed until cool-not cold Do not try to
hasten the cooling by setting the pan in
cold water. as is sometimes advised. When
cooled to little more than ninety-eight de-
grees Fahrenheit begin stirring energeti-
cally with a wooden paddle. In a few
moments IL will look cloudy, then whiten
and grow thick and creamy. When too
stiff to stir, take in the hands and knead
like bread dough. There is no chance of
OVERRIDING this. for it's lightness depends
upon the thoroughness of the kneading
When quite Hight and creamy 1t is ready
tor use, though it will be vastly better il
put away. as confectioners do for day or
two to mellow and .ipen. Pack in an
earthen dish and cover with a slightly