Perth Amboy evening news., 1906-12-20

~ o'i " UNI vi NoC. IL INK lOll
dant grains after stirring, in spite O
care, do not be discouraged; simply re
turn to the saucepan, add a few spoon
fuls of water and stir again until thor
oughly dissolved, then put over the fir,
and cook again, wiping off the grain a.
before and taking care not to lar the
pan while cooking or cooling.
coLORING THE FoNDANT.
When sufficient fondant has been pre-.
pared it is ready for coloring. All col
ors, extracts and 1avorings used mus
be as concentrated as possible, so as no
to thin the fondant too muchl If yor
make your own colorings, green is made
by boiling the leaves OF spinach a few
moments i'll a little water, then strain
and bottle. Red is made by boiling one
ounce OF powdered cochineal in a cup OF
water for five inmates, 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 a little cranberry
Juice or pink gelatine. softened in water.
For blue rub indigo in a little water on
a plate. Caramel or chocolate give a
dark brown. The grated rind of a dark
skinned orange soaked in a small guam
tity of IFS Juice. then strained, gives
yellow, or take a half ouMcessaffron, add
to 1t two ounces of alcohol and four of
water and let the mixture stnad several
days before using. A small quantity of
this gives a beautiful yellow and more
a deep orange. Fruit Juices also furnish
excellent colorings for candies.
10 color or flavor the fondant, simply
work III the desired colors and i%lavors, "a
little at a time, until the proper shade of
color and taste have been attained. From
tins time on the work is Fascinating and
may be varied i'll any number of ways.
For Killings or covers there may be util-
lied dates, figs, nuts of all sorts, cocoa
nut grated and dried, Cherries ginger,
pineapple, candied fruits and other
things that will suggest them selves as
the work progresses.
CHOCOLATE CREAMS.
10 prepare these universal ~.favorite:
take the cream. flavor it, form into little
balls or cones and place on CREASED
plates Of paper until slightly hardt ned or
the surface. This, will take about an hour
Crate and melt some unsweetened choco
late by setting the pan containing it int
another pan of hot water. When thu
chocolate is entirely melted drop in two
or three of the cream balls, roll a.rount
to cover, then lift up with the cand,
Upper, a loop os stout wire i'll a wood
en- handle. Drain for a moment Owe
the pan, then place onya paraffine papei
to harden, Vary this by mixing che ppet
nuts with the crea M, rolling the fondan
around nuts befor E dipping, or pres sins
half OF an English walnut on top of th'
cream after it has: been dipped in ah'
chocolate.
MAPLE FoNDANT. :.
Still another I ondant that is capable
OF unlimited We .riations is made witt
maple syrup.
Io two cupfi lis brown sugar add on'
c'ptll maple syrup, one cupful hot wat
eT' half a teasspoonful cream OF tartar
Proceed as with the white fondant-
G1.AcFD FRUITS.
Glazed fruits are del. yhtfu addit1on'
10 the box Of holiday candy. To maK'
them' cut Malaga or Tokay grapes from
lneir punches, leaving the stems as Ions
as possible. Dust carefully, and be SUR
uley are frse from moisture. Holding
them By thss stems, dip ono at a time i
some OF the melfed fondant and place or
olled pape 10 grv. Mand arin orange:
ssp"'a'eo IN seetions and dried ~ Z