Norwich bulletin., 1910-12-03
Delicious Home Made candies-

DeicIous Home Made Canciess
 Editor Social Corner: Much pleas- ure can be derived from the Christ mas candy making; this is a. pleasur- able part of the preparation for Xmas and part which appeals to us younger members of the family. A good supply of delicious home made candy will not only make delightful dish for our Christmas table, but will help solve the Christmas gift question. Who would not be pleased with a dainty box of delicious homemade candy? Pendant is the basis of so many kinds of candy that the first step in candy-malSing is the thorough knowledge of the cooking and hand Hing of white fondant. Always make candy on a clear day; moisture has an unfavorable effect on the cooking of sugar
 White fOndant: Two cups of sugar (granulated) one-haif cup of boiling water, one eighth teaspoon of cream of tartar. Stir ingredients together and put into a smooth granite dish. heat gradually to boiling point, boil without stirring until if reaches the soft-ball stage. This can be deter mined by dropping bit of the syrup When the syrup in the water will form a soft ball, pour the syrup onto a greased platter to cool, but not hard en. When cool, work with a wooden spoon or ladle until white and creamy. When the fondant begins to form lumps, knead with the hands until of 8 thick creamy consistency; pack in an earthen dish and cover with oiled paper. Let this stand 24 hours, then the flavoring, nuts, fruits and coloring can be added. During cooking, any sugar which forms on the sides of the EII cfA a damp swab Make the swab by wrapping the tines of 8 fork with a. clean white cloth and wet it in clean, cold water.
 To make after dinner hints from fondant: Put some of the fondant in a dish and set in hot water until it melts; flavor to taste with oil of pep permint, wintergreen. clove or cinna- mon: use a lot of coloring, if desired When the fondant is melted sufficient ly. drop from sg spoon on oiled paper
 Pendant Nut Bars: Melt the fond ant as for hints; stir into any kind of nuts. chopped: turn into @ square buttered pan to cool and cut in bars or squares.
 Chocolate Cream: Shape the fond ant into desired shapes and dip in melted chocolate. To melt the choco- late, put into a small dish over the lCtLhtLlit llll iilctlSu. II pEtIGGTSu, use half butter and half sweet chocolate (To dip) put the ball of fondant on the end of a skewer and dip it into the melted chocolate. Place on oiled paper.
 Pendant Bonbons: Shape small balls from fondant favored as desired; in the center of each ball work shredded cocoanut, nut meats or candied cher ries. Allow to stand over night to Set. Melt some of the fondant over water and dip the centers prepared for bonbons in the melted fondant. lLse the same method as in dipping chocolate creams.
 Pendant Layer Cake: Separate fondant into three equal parts; into one-third stir enough melted chocolate to color a high chocolate: flavor with vanilla and form a layer. putting it into bread pan. It should cover the bottom or the pan. Into another one third put a few drops of fruit juice or coloring paste, and color bright pink: add rose favoring and shape to fit the pan used put this on top of the choc- plate layer. Flavor the remaining third with lemon; shape and place on top of the two other layers. Allow to stand over night Cut in slices and then strips. Cut when ready to serve and it will be found to be much daintier.
 Stuffed Dates: Remove seeds from dates and fill cavities with fondant favored as desired. Pendant may be changed to peanut butter in this recipe and is delicious.
 English walnuts may be served in many ways. Pendant formed into small balls favored with vanilla and the whole half of an English walnut pressed on each side are delicious Chocolate English waInuts: Blanch the whole halves by pouring boiling water over them and rubbing off the hull. Dip in sweet melted chocolate and dry on oiled paper.
 What is nicer for 0 Christmas can dy than molasses taffy, which every one Is sure to know how to make, and may be varied by adding different kinds of nut meats or pulling and cut l ting into small pieces which may be l dipped in melted chocolate.
 Fudge is also an acceptable dish and nearly everyone knows how to make 1t, although here is a tested recipe if there chance to be d reader who does not know how to make it: Two cups of sugar. half up of milk, two tablespoons of butter, two squares of l chocolate and a half teaspoonfuI of vanilla. Put sugar, milk butter and chocolate into saucepan and cool until it hardens slightly in cold water ' Take from the fire, add vanilla and 1 heat until it begins to thicken Pour on buttered platter. If desired, put l three quarters of a cup of English 1 walnut meats on the platter before ! pouring. When cold, cut in shapes ! Popcorn balls are made by boiling | together two cups of molasses, one cup of brown sugar one tablespoonful | of vinegar, a piece of butter the size 1 of a small egg until it will harden when dropped in cold water Have | the corn popped (about four or five l quarts will be needed). salt it. sift 1 through the fingers. that any extra 1 salt or unpopped corn may drop shrpltS.h, When the candy ts cooked.