Mexico Missouri message., 1908-01-16
FOR FINE CANDIES
PROPER WAY TO MAKE FRENCH
FoNpANT.
Recipe clven Hore, In Respset Of Ma
terlais and Quantities, 10 intended
for the Beginner At lsiak-
lng palntles.

Az fondant IL the foundation for all
the fine French candies. good work
ing knowledge OF how TO make II II
essential. Molasses candy can be
made on n damp day. fondant never.
The materials needed are the best
granuiated sugar for the cream.
small quantity OF confectioner's sugar
10 bo used in the kneadlng, vegetable
color pastcs that can be purchased at
any first-class confectioner's or made
At home, little cream of tartar, and
then the filings. fiavorings. nuts. ETC.,
that are to be used In connection with
the tondant For flRvoring the ordi-
AIRY extracts are used. also maraschino
and other cordials.
The formula for fondant Is always
tho same: A pound OF graduated
sugar Chat Is, two ordinary cupfuis),
one cupful hot water. and half tea
spoonful cream of tartar. This is the
easiest quantity to handle for the ANA
teur. After a little experience the
quantity can be doubled, as fondant
can be made and kept on hand. Put
the ingredients into granite sauce
pan with an extra heavy bottom. and
stir over a slow fire until the sugar is
dissolved, but not a moment longer.
After Il has become clear strip stir
ring will cause II TO granulate. Heat
rapidly to the boiling point. wiping
gently away with damp cloth any
moisture that appears on the sides OF
the pan. II this drops back into the
pan It IL apt to make the strip grau-
ulate also. II any scum arises, remove
II carefully. After cooking ten min
utes begin testing In cold water. II II
will make a soft ball when rolled be-
tween the fingers II is just right and
must be at once removed from the
Gre. Set aside in the pan in which 1t
has cooked to cool. Do not try to
hasten this by setting in cold water.
Let IL take its time. When cool. not
cold, begin stirring energetically with
a wooden paddle. In few moments
Il will look cloudy, then whlten 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 its light
ueee uopHuub uPoh thC bhSAOtbAASn"
Of the kneading. When quite light
and creamy Il is ready for use, though
II is better to put away a day, as con-
Iectioners do, to mellow and ripen.
Pack In an earthen dish and cover
alright with q slightly dampened
cloth. This will keep for weeks II de-
sired.
When sufficient fondant has been
prepared II is ready for the coloring
ALI colors. extracts and fiavors must
be as concentrated as possible, so az
not to thin the fondant too much. II
you make your own colorings green
Is made by cooking spinach leaves q
few moments in n little water. Strain
and bottle. To obtain red, boil one
ounce powdered cochineal in cup oil
water for 1--WE minutes, then add one
ounce cream of tartar and n half ounce
powdered alum and cook ten minutes
longer. While hot add two ounces
sugar and bottle. For pink use few
drops cochineal or a little cranberry
Juice, or the pink eoloring that comes
with some gelatines. For blue, rub
indigo In q little water on plate
Caramel or chocolate give a darl
brown. The grated rind of q dark
skinned orange soaked in a small guam
tity of its Juice, then strained, gives
yellow, as also the yolk Of an egg
Fruit Juices also furnish good color
lngs for fondant.