Evening star. [volume] (Washington, D.C.) 1854-1972, 1909-11-30
To Make F0ndant.
French Fondant.

The formula for French fondant is al
ways the samoa pound of graduated
sugar chat is, two ordinary cupfuls),
one cupful hot water and half tea
spoonful cream of tartar. This is the
easiest quantity to handle for the anna
teur After a little experience the guam
tity can be doubled, as fondant can be
made and kept on hand. Put the in
gradients into a granite saucepan with
extra heavy bottom, and stir over slow
fire until the sugar is dissolved. but not
a moment longer. After it has become a
clear sirup stirring will cause it to gran
ulate Heat rapidly to the boiling point.
wiping gently away with damp cloth
any moisture that appears on the sides of
the pan. If this drops back into the pan
it is apt to make the strip granulate Ii
any scum rises remove 1t carefully.
After cooking ten minutes begin testing
in cold water. IF it VIII make soft ball
when rolled between the fingers it is just
right, and must be at once removed from
the fire. Set aside in the pan in which it
has been cooked to cool. Do not try to
hasten this by setting i'll cold water. Let
it take it's time.
When cool. not cold. begin stirring en-
ergetically with a wooden paddle. In a
few moments it will look cloudy. then
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 light and creamy
it is ready for use. though it is better to
put away day. as confectioners do, to
mellow and ripen. Pack in an earthen
dish and cover airtight with q slightly
dampened cloth. This will keep for weeks
if desired.
When sufficient fondant has been pre-
pared it is ready for the coloring. This
should be worked in with appropriate
flavoring until the desired result is OBJ
tanned. From this time on the work is
fascinating and may be varied in any
number of ways.
One thing must always be borne in
mind in making French fondant-that is
to do the work on a clear day and in
kitchen where there is no steam.
Holiday Sweets.
The holidays without sweets, suited
alike to young and old, would be almost
unthinka BILE. There are, however, candies
and candies. The cheap. commercial
articles, though safeguarded now by gov
eminent supervision from the gross adui-
terations that used to give weight and
body to the sugar with white clay, corn
starch and cheap glucose. bri!liancy to it's
colorings with coal tar dyes and flavor
ings compounded of things that never
were meant for the human stomach, are.
nevertheless, so often made in such filthy
and squalid surroundings as to be a men
ace to health. Candies made from
pure materials and in scientifically clean
surroundings are necessarily more ex-
pensve in the way OF trade-a great con-
sideration when the Christmas purse has
an unusually lean and hungry look. But
If made at home the candies may be of
the purest and cleanest and still cost less
than the doubtful candies of the cheaper
shops. While the French creams are
always in order. there are plenty of
candies that are easier to make and
quite as delicious, and directions for these
will be given day by day.