The Calumet news., 1911-12-13

fOhuant is good foundation and
Will yield many delicious candies. Tn,
lfondant is made with two pounds
granulated sugar one pint of water
and one-half teaspoon cream of tartar
Ii is not wise to make large quantities
at once. Place this mixture i'm a kettle
over medium fire and boil until il
forms a ball i'm water. Wipe all
crystals from the edge of the pan with
a damp cloth. 1t must be taken from
the fire at exactly the proper time "a
be successful. Add the desired flavor
ing Just before removing. Pour onto
a large platter as soon as II can be
worked; use wooden spatula until
L becomes firm and white, then place
II In damp cloth and knead with the
hands until IL is soft and creamy The
tondant may be made in n variety of
colors and flavors, and chopped nuts
and fruits may be added to same, and
thus YOU have variety OF candies
made from the same foundation.
Peppermints are made by coldring
some of the fondant pink and some
green and flavor with peppermint
essence. Shape in fiat discs or roll
and cut with a small cutter.
Marbled candy is made by working
quantities Of each color together until
they are blended prettily. Form i'm
cake and 90 into small squares.
Chocolat' creams are made by dipping
balls the white fondant into melted
chocolate. Stuffed dates are delicious.
Remove the date stones and fold an
English walnut meat i'm it's place. Dip
the whole in melted fondant and roll
in powdered sugar.
Cut fruit cake into small squares
and dip them into melted fondant or
melted chocolate Blanched nut meats
may be treated i'm the same manner
Fruit bars are made by adding can
died fruits to a quantity of melted
chocolate or fondant Pour into amould
and when cold cutintobars. These can
dies must all be packed in Jars and
set in a cool place, to be kept any
length of time.
Maple Sea Foam-Place in n nan
cup light brown sugar and pound
maple sugar y cup water a tea
spoon cream of tartar Boil until it
forms firm ball when dropped into
water. Beat the whites Of two eggs
very stiff and beat the syrup into
them. Beat the whole until IL thick
ems. then drop in spoonfuls into a
creased paper. Add chopped nuts, if
desired.
dainty novelty is made by soak !
ing quantity of figs I'm sherry or
brandy for half a day. Then pull |
them apart and place a nut meat and |
a marshmalow inside and pull around |
to make a round ball. Roll them i'm
powdered sugar
The Arabian fondant is kneaded ON |
4 wooden board with the bare hands
Ike bread. and is set away to ripen /
.or "a hours at least. The longer IT
"opens the more delicious il grows.
MI oriental candy is made with cups
selatine boiled five minutes in a little
water, and one cup of ripened fondant.
Nuts, cherries, figs currants, dates and
'itrons are chopped very fine and
Idded TO the mixture. When ii is cold
t is cut into square and rolled in
ugar.
Ounce bars are made from 1 quart
ich, clear, jelly and one tablespoon
gelatine. The latter is
oiled i'm little water for five min
ties before putting in with the Jelly.
Soil the whole together until il is quite
tiff and add two cups of chopped nut
meats. Pour into a square oiled dish
nd when cool cut into bars and dust
With sugar.
Honey Drops-Place two cups sugar
nd one cup cream i'm a pan and let
boil for two minutes. Add one
ourth cup honey and boil until ball s
ill form in cold water. Beat this
ITO stiffly beaten white of egg until !
becomes creamy. Add some chopped {
lndied cherries and drop onto oiled G
aper. il
Pineapple Puff-Boil two cups sugar.
cup water and y cup honey until |
reaches the ordinary test. then add O
ne dozen chopped marshallows Az
n the marshmallows have melted.
eat into the stin whites of two eggs
nd add one cup chopped candied a
neapple. When firm and creamy u
)ur into an oiled pan and cut into {
luares. Roll in powdered sugar. d
Cherry Marshmallows-Soa four n
lnces of gum arabic i'm one cupful of a
e juice from maraschino cherries. a
hen dissolved, strain through I
leesecloth and put with one-half n
'und of powdered sugar. Boil in IL
,uble cooker until the mixture is b
lex. The usual test may be tried
emove from the fire and dip il into +,
c beaten whites of three eggs. Add
e-half cupt of chopped cherries. le
lst a pan with cornstarch and pow
red sugar. Press whole cherry in
each square. Chocolate marshmal- D.
VS. are made by using water instead
cherry juice and dipping the squares z
TO melted chocolate.
Persian fondant bars are made by
icing layers of ripened melted fon-
mt In buttered pan. Pour a layer 70
chocolate into the pan and whel
ID pour on a layer of pink fruit fon- NJ
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