The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-13
Candy-Making
for Recreation
Eenora Kerke,

1heFe is no form of amusement bet
ter than candy making. For a small
party, on stormy day or lonely even
ing, it is both pleasant and profitable.
1t is means of entertainment we'll
suited to all ages and all classes and
conditions of men and women. Smear
is known to be an important food as
well as flavor. 1t supplies heat and
energy, and is especially valuable in
exhaustive labors. The demand for it
is on the increase in all civilized coun-
tries. The natural appetite Graves
sugar. Particularly is this noticeable in
active children, and as long as they
will have it, preferably in the form of
confectionery, they should be encour-
aged to make candy themselves in the
right way.
While children are making candy
they are learning many of the fun
damental lessons in cooking. such as
neatness, accuracy in measurement,
dexterity IN handling mixtures, and the
care of the fire. No halfway work
will ever make frst-class candies.
Homemade candies are SO much
cheaper and purer than many we buy,
that it is economical and wise to make
them, and to the average person it is
pleasure.
Perhaps the simplest and easiest
made candy for the beginners is the
wafer. Little children can find great
pleasure in rolling and cutting them
out even if too young to prepare the
mixture for themselves.
thermometer may be used to an
advantage in making candies, especial
ly fondant, 1882 F. being the soft ball
stage and 24S0 F. the hard ball, or it
may be tested by dropping little of
the syrup in cold water. This is not
as accurate as using a thermometer, for
the temperature of the water may vary.
A marble slab is a great help in
making candy, especially fondant. In
the home when a slab is not to be had,
marble top of a table may be used
by inverting, and which viii not spoil
the top.
Waters and Lozenges.
Dissolve a tablespoonful gum arabic
in two tablespoonful of cold water,
than heat over hot water. Stir in
enough sifted eonfectioner s sugar to
make a stiff dough. Divide into parts,
you like. Wintergreen, peppermint,
cinnamon and Glove are especially good
tlavors for waters When cold. roll thin
on board. and cut out in small shapes
exactly as you would cookies, using con-
fectioners' sugar on the board to handle
the dough. A very little arrowroos or
cornstarch may be sifted into this
sugar if the waters stick. Do not pack
until they have had time to dry. Either
gelatin or gum tragaeanth may be used
in place of the gum-arabic.
Tondant.
Fondant is the foundation of all
French bonbons and cream mixtures.
Many recipes and directions have been
given, and practice alone viii prove
which are the important points to OBJ
serve. One pound of fondant favored
costs about six cents.
Put into a smooth clean kettle one
pound graduated sugar, quarters
: of eupful of hot water, and one-fourth
teaspoonfu of cream of tartar. Stir
until the sugar is dissolved, then re-
move the spoon, and boil steadily with
out disturbing until the soft ball stage
is reached This means that the Their
mometer will register 1120 c. or $3.50 f.
Take from fire and cool at once. II
you have no thermometer you may re-
sort to other tests. Dip fork IN the
syrup and if thread will form 1t has
boiled enough, or drop little IN ice
water and if it works up in waxy
ball with finger tips the right point has
been reached.
tails will form on the sides Of the kettle.
- "A NIT 0a m n
cloth.
The syrup should cool to 900 F., or
until YOU notice a ruffled surface when
you tip the dish. You can now bear
the fingers in it. In boiling large guam
titles the mixture must be turned out
to cool. but for this amount it is use
less Work up with spoon or knife
until the mass turns creamy and be-
gins to stiffen. Then pour at once into
a jar and cover for future use. If you
wish to shape at once turn into a wet
towel free from lint, roll up, and then
kead a small portion at a time, color
inc and fiavoring while kneading. a
little experience will teach the exact
point at which the mixture should be
turned out. It means extra labor II
allowed to become stiff in the sauce
pan. since it must be warmed to get 1t
out. If the sugar is hard and unman-
ageable it has boiled too long, and there
is no remedy but to add more water
and boil again. 1t is possible but very
rarely we find some sugar that VIII
never become creamy. In that case use
it for pulled candy. have never known
this to happen often.
Fondant requires more constant care
and attention TO detail while IN process
than most people are willing to give 1t;
For this reason it is often condemned
as difficult and troublesome when II IS
only a case of failure following care
lessness. Be sure your sin will find you
out If you have poor results, you Will
surely be able to study out reason,
which may be avoided next time.
Cream MINIS.
Put the fondant in a dish over 'hot
water. Keep stirring while 1t melts
to prevent the fondant from turning to
a syrup. As soon as it has melted, add
the favoring and drop from the point
of teaspoon or waxed paper, always
EpapfpC no fop1apt IF +ha CON