Omaha daily bee., 1909-12-12

=S something that they Will re-
gard more i'm the light of a luxury
something dainty, and. above all, ex-
ceedingly Christmasy. There is moth
ing else that for so small an ex-
penditure win have that little touch OF
elegance, nothing that so appeals to the
fancy as does a Christmas box OF choice
homemade bonbons.
Homemade candy is not only much
cheaper than much Of the highly colored
CONNECTIONS sold in shops, but is also more
wholesome. As a rule children left to
make their own selections will choose
the plain homemade candies. When
wholesome materials are used, a moder-
ate amount of sweetness will not injVre
a healthy child. Whatever kind Of con-
fections are made, only the very best
sugar will give perfect success. For the
cooked creams the loaf sugar is, of course,
the best But providing you can get pure
cane sugar in the graduated. IL is not
necessary to use this in order to make
fine candies.
Confectioners xxx sugar is used a
great deal for making uncooked cream
candies. Light brown sugar, maple sugar
and syrups are also used.
When sugar needs clarifying. beat the
white of an egg with a cup of cold water
and add TO il a quart of sugar mixed with
a cup of warm water. Stir all together
to mix well and set over the fire and heat
slowly until the scum arises; then set
back where it cannot boil and skim until
perfectly clear. Place over the fire again
and when more scum arises skim until
clear.
Never stir syrup while it is boiling or
still hot, OF it will grain. For making
0ha FondopF ~ aana- the earzar
syrup is usually boiled down until, when
a fork or broom straw is dipped into it,
the liquid will spin off in hairy threads.
or when a little is dropped into ~ice-cold
water it forms a soft ball.
When it is boiled enough remove quietly
from the fire and pour out gently onto
an oiled platter OF marble slab, being care,
full to leave margin OF one or two inches
free from oil OF the syrup will run over
the edge. When nearly cold stir it rap.
idly one way with a wooden paddle until
n is white and creamy. Knead until
smooth. letting IL stand over night if pos
sible. This is for the creamy founda
lions and coverings for the French
creams.
When the syrup is for hard candies
boil It until a little dropped in cold waite
will become brittle. A very little cream
of tartar or vinegar added 10 the syrul
viii prevent its granting. The syrup vii
not run over the top OF the saucepan i
the Inside edge at the top is oiled.
DO not use too much navoring and onl,
the finest, or the candies will seem coars
and cheap. Use only such colorings as ar
known TO be harmless.
Children love 10 make candles, as wei
as eat them. and should be encouraged 4
give presents OF this kind rather than vast
their money on many Of the ''eatch-pen
nies" found in the shops.
Plain Fondant-Do not attempt to max
too large a quantity OF fondant at a time
Take a pint or Two cups. OF sugar an.
two-thiTds OF a cup Of hot water and
third Of a ~teaspoonfuI Of cream Of tartar
Place on the back Of the range or over
moderate fire until dissolved. Do not sti
or shake. but as the boiling syrup throw
up crystals on the sides OF the saucepan
carefully remove them with a piece o
eheesecloth. dampened. Let bon rapidly un
al a little OF the syrup dropped in col
water will form a soft ball. Remove fror
the fire and pour out gently on the ollie
platter or slab. and when il begins 10 stif
Zen stir rapidly until you have a smooth
white, creamy mass. Knead into a smoot
ball. using a little confeetioner's sugar o
the hands Ron up in waxed paper. put 4
a dish and stand In a cool dry place.
H.. by careless handling OF the boilin
syrup. the fondant y ~Eranulsted. put