The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-06-13

but that is Of less consequence than the
/ texture Of the mints.
Almost anything and everything is
used for csnters-bonbons, eanded
fruits, and nuts; and other candies. like
cream minis, nougats, and marshmal-
lows, are given q chocolate coating.
A nice simple confection may be made
by pouring the chocolate all ready for
dipping over layer Of nuts Nett a
cake of sweet chocolate and use for the
same purpose.
Fruits in Fondant.
This is one Of the most delicious
/ home made candies you can devise. For
, this purpose grapes and other small
fruits may De used, the method being
practically the same in each case Have
ready some fOndant, slightly melt
small lump Of this in a tiny basin. by
standing the basin in another one of
hot water. If grapes are to be used,
clip the stem to within about half an
inch of the fruit, but do not detach it
entirely. Then dip each grape in the
barely melted fondant until it is well
coated and set ii aside on wax paper
to harden. The fruit may then be
placed in the tiny paper cases to be
bought for the purpose, or they may
be served on laee-edged paper in silver
bonbonnieres
Pecan Creams.
They make very good candy, and are
made exactly the same as the walnut
creams, which are always so popular
with the amateur candy maker. First
crack the nuts, taking care not to break
the kernels; have ready some fondant,
either the cooked or uneOOked variety
answering for the purpose; form it into
little balls somewhat smaller than a
whole nut, and on each side press a
half pecan. Place each one as finished
on wallpaper, and set aside for an hour
or two to harden. 1t is not an easy
/ matter to extract the pecan nuts with
out breaking them, so there is usually
left over a goodly quantity of broken
pieces. These may be used for Mexican
caramels, one of the most successful of
homemade candies or fudge.
There are various ways of stuffing
dates One is to remove the stone and
insert a nut, or some chopped nuts, in
place of it. Another is to replace the
stone by roll of fondant.
Fudge No. l.
One cupful sugar, three-quarters cup
full grated chocolate, halfcupfll CT
milk, half gill of molasses, one tea
spoonful of vanilla Put all over the
fire together, boil for ten minutes, or
until little dropped into iced water
becomes brittle. Take from the fire,
stir until sugary, turn out and mark
into squares with creased knife.
Fudge No 2.
Cook three cupfuls of sugar, one cup
| full milk, and one tablespoonful of but
ter When sugar is melted add four or
| FIVE tablespoonfuls cocoa. Stir and boil
| fifteen minutes Take from fire, add
one teaspoonfpl vanilla, stir till. creamy,
pour ON buttered plates, cut in squares.
Cream Mince.
| Take what cream fondant you choose,
rewarm it in fondant or double ket-
| tie. Give it a good flavoring of a good
oil of peppermint. When ready drop
; it in medium size drops (as in drops
to sell at one cent each), on level tins
which have been lightly, but evenly
oiled. When cold and set, bend or
knock the tin and the drops should fall
off.
Chocolate Creams.
One large cupful of graduated sugar,
and one-fourth eupful of milk and
cream, mix together and boil four min
utes, stir occasionally, until cool
enough to shape into monlds with the
| fingers, and place on a buttered paper.
Have ready onefourth cake of choco-
late melted over boiling water, dip the
moulds in the chocolate, remove with
a fork and place upon buttered paper.
Flavor with vanilla, which must be put
| into the cream, not the chocolate.