The Washington herald., 1911-02-05

the cup back through the coffee: press it
again, but do not squeeze, or the extract
will be thick. Although there is only a
very little dark liquid. it will flavor a
good deal Of candy. Take some firm
fondant candy; add enough coffee ex-
tract to flavor it rather strongly. then
work in enough confectioner's sugar to
make it again ito a stiff paste. Make
this into balls or little rolls and dip.
Chocolate Creams.
Melt unsweetened chocolate in a cup
over boiling water: add an equal guam
tity Of fondant: melt together; flavor
with vanilla, and If thick add one or two
teaspoons of hot water. Dip any flavor
ed centers made from the fondant in
this chocolate.
Cream Walnuts, Almonds, Grapes,
Raisins or Cherries.
Melt piece OF fondant by stirring in
a cup Of boiling water; add vanilla to
flavor. and stir till like cream; drop al
monds, walnuts, or fruit into 1t, take
them ont on the end of a fork
and drop on oiled paper- If the candy
thickens too much, return to the fire and
stir till liquid again. remembering that
the candy must be always in a vessel set
in boiling water, and as the water cools
It hardens. When all are dipped once
give them a second coat Of candy.
Grilled Almond Drops.
Blanch a cup of almonds and dry thor
oughly. Boil a cup OF sugar and one
quarter of a cup of water till it hairs"
then throw in the almonds: let them fry,
as It were. in this sirup. stirring them
occasionally; they will turn a faint yel-
low brown before the sugar changes COL
or: remove them instantly from the fire
and stir them until the sirup has turned
back to sugar and clings iIregulariy to
the nuts
These are grilled almonds. You will
find them delicious as they are to alter
nate at a dinner with the salted almonds.
To make them into drops proceed as
follows:
Chop them rather fine. mix them with
an equal quantity of cream candy, and
when well blended it is grilled almond
paste. Form into balls and dip in melted
fondant like the creams
To Make NouEat.
Dissolve five ounces OF the best white
(about twenty tablespoons), strain 1t
carefully and put it, with a pound Of
powdered sugar. to heat in a double
boiler. Stir constantly till very stiff and
vrey white; it may take an hour or
more. Add the well-beaten white of an
egg, stir a minute longer, till we'll blend
ed, and then remove from the fire: fla
vor with vanilla and add to it one pound
OF blanched and chopped almonds and
an ounce Of pistachio nuts, also blanch-
ed and chopped: mix well. press into a
box. and when it comes out cold cut into
bars, wrap each in a double wax paper
and keep in an air-tight box.
Sanded NOuEatines.
This charming trif1e is made as fol-
lows: Have the fingers well covered with
powdered sugar and make a roll of the
nougat. a little thicker than a lead pen
Gil: cut into inch lengths and let dry
overnight Chop half a dozen burnt al
monds and the same number of pistachio
nuts very fine indeed, till they are al
most powder. Mix on a plate with about
a tablespoon OF granulated sugar. You
have now a gravelly-looking mixture Of
brilliant green, brown. and white. Melt
a tablespoon of fondant with half a tea
spoon of water in a tiny saucepan: let
it just boil and take it from the fire.
You must not stir it, as for this purpose
a clear sirup is wanted. not a creamy
one. Dip one of the little rolls Of nou-
gat into the sirup. drop ii on the plate,
roll it in the chopped nuts and sugar till
lightly covered (use clean oiled fork