The Washington herald., 1911-02-05

general directions to some of Mrs.
Owens recipes, printed as they stand in
her book:
Orange Creams.
Crate on a plate the rind from an or
ange, which should have a thick, dark
skin; when the yellow part is all of
carefully remove every bit from the
crater with a fork. then mix with it just
a speck of tartaric acid; put into it two
large tablespoons Of confectioners sugar
and enough orange juice to make all into
a stin, smooth paste. Less than a tea
spoonful will generally do. The paste
should look like the yolk Of a hard
cooked egg and taste rather strongly of
the orange; also the acid should b. just
enough to give pleasing tartness; if it
does not, dip a knife in the acid and
what adheres will be perhaps enough to
sharpen the paste. When you get it
right (you must go by taste) break OF
pieces and make them into small balls
the size OF hazel nut, fiatten them a
little and drop them on a plate sprinkled
with sugar. These are the insides.
Take a piece Of fondant. size of an egg
tmore or less as you are going to make
many or few. put it in a cup or small
bowl, which set in a small saucepan OF
boiling water on the range. Lay sheet
of oiled or creased paper on your right
hand; on your left have the orange balls
With a fork mash and stir the fondant
as it meltS till it is like very thick
cream. If you leave it without stirring.
remember 1t will go back to clear sirup.
Take care no water splaShes into 1t.
When creamy. bring it. saucepan and
all. to the table, put it in front of you
and drop in with your left hand one or
ange ball; take it up with your right on
a fork, give it little shake to get rid of
superf1uouS candy, and turn it neatly on
the creased or waxed paper. You must
be quick. for if the ball remains long IN
the hot candy it will melt; yet it must
be covered with the candy
When all have been dipped once the
candy, II not all used, will be getting too
stiff. If it should do so before all are
dipped, put the saucepan back on the
fire; let the water boil and stir as be-
fore. Or you may need more: if so. take
a fresh piece and melt as before. The
once-dipped balls will be hard enough to
handle if your candy was firm before
you melted it. If you find it was rather
soft and you had one part harder. by
using part Of each you get medium de-
gree.
Dip each ball over again: now you see
they are pure white, shine, and if you
have dropped them neatly have the
queer little twist or curl, where the fork
leaves them. seen on French candies Of
the finest kind. You may, if desirable.
color the outside orange color. Add
drop or two to the cream before you dip
the balls.
Raspberry Creams.
Add to a dessert spoonful of raspberry
jam enough confectioners sugar to make
a paste; if not acid enough to taste like
the fruit. add a speck of tartaric acid.
Make into balls, melt some OF the hard
est fondant you have in a cup in boiling
water. stirring all the time: then add
to il. drop by drop, red coloring to make
it pale pink. and few drops of rasp-
berry juice If you have it: if you get too
much of the last, you will find it dilutes
your candy so that it will not harden as
you drop the balls. Now dip them twice,
exactly as you did the orange balls.
Coffee Drops.
Make extract Of coffee as follows: Pull
verize a tablespoon of coffee. Set small
funnel in a cup, put the coffee in a piece
of fine flannel. and place this in the fun
mel. Pour one-half cup of boiling water
slowly through the coffee, taking care to
moisten it all. The process should take
place on the stove; gently press the
flannel to get out all the extract you
can, and then pour what has run into