Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1909-12-18
Christmas Candies

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Homemade sweets for both chill.
dren and grown-uns are the most sat.
isiactory, for then enc can know ex.
actly the ingredients that are used in
their manufacture.
The foundations for most candies
is fondant. Take for making 1t, Ave
cups OF graduated sugar and add two
cupfuls OF cold water and set Il on the
back of the stove until the sugar Is
melted Add one teaspoonful OF cream
OF tartar dissolved in a little water.
This does away with the sickly sweet
taste. Put the pan over the front o.
the fire, where 1t will boil Do not
stir 1t after 1t is hot and do not shake
the pan. When it has boiled a few
minutes, try Il by dropping a tiny bit
in a cup Of cold water. Do this fire.
quently, moving the pan where It Will
keep hot but not boil, for II changes
so rapidly from enc degree to another.
When the sugar dropped in cold wa
ter is firm enough TO make a rather
hard ball when rolled between the
fingers. but is not crisp, pour II into q
! shallow pan and leave to cool till IL
will wrinkle when the pan is tipped
Stir 1t with a large spoon until Ii Is
quite cool. II II does not harden
enough TO use, put it into the pan at
the back OF the stove again until it is
melted, then let 1t boil again, trying
often. If, on the other hand, the fond.
ant be found granny. add a cupful OF
cool water and bcil again until the
right consistency is attained. 1t may
take little practice to make perfect
This fondant will keep good for weeks
in a jar covered with waxed paper
With the fondant as basis all sorts
of delightful sweets can be made.
Candied Figs-Cut a few figs in
strips an inch wide and roll these In
fondant. When nearly hard cut them
in pieces with a sharp knife
Date Candy.-Roll some balls of
fondant. Stone some good.sized dates.
cut them in halves, press one-half up
against each side of the ball OF fond
ant. Walnuts may be done in the
same way.
Tutti Frutti candy.--Take shall
low pan, line it with waxed paper,
put layer of fondant, layer OF
chopped pineapple, candied cherries,
chopped figs. dates, etc Cover the
top with fondant. Let 1t harden lit
tie, then cut in small squares.
Chocolate creams.-Use confec-
toners chocolate for these Melt It..
Take good stiff fondant, flavor It as
desired, form 1t into balls and drop
them into the melted chocolate II
liked, chopped nuts, dates, etc, can
be mixed with the fondant, and makes
a pleasant change.
Chocolate AImonds.-Blanch the
almond meats by pouring boiling wa
ter ever them and letting them stand
few moments. Turn the hot water
off and cover with cold, when the skin
may easily be rubbed off between the
thumb and foreflnger. Break some
sweet chocolate into small pieces, put
into dish and set in larger nan Of
hot water. When the chocolate Is
melted put blanched nut meat on
the point OF a skewer or darning
needle, or use candy dipper and dip
into the melted chocolate. Then lay
on oiled paper TO cool When the
chocolate coating becomes set dip
second time. Flavor the melted choc-
oiate with vanilla if desired
Chocolate Nut Spices.
First mix carefully together one
cupful of fine graduated sugar, one
fourth of a cupful CT melted butter,
one unbeaten egg, two squares I'M
sweetened chocolate (nelted), three
ourths OF teaspoonful OF vanilla
one-half Of cupful of ftcur and one
half of cupful OF English walnut
meats cut in pieces. Line a seven
inch square pan with paraffn paper
and spread mixture evenly in pan.
| Bake in slow oven. AS soon as re-
moved from oven turn from pan and
remove paper; then cut cake in
| strips, using a hing sharp knife. |
these directions are not followed the
paper will cling to cake when 1t will
be impossible to cut 1t in shapelv
pieces.