New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1912-12-20
CHRISTMAS CANDIES

with a little skill and care one may
make a tempting variety Of Christina
candies for home consumption or for gift
to friends All kinds of attractive little
! fancy boxes, appropriate to send the
candies in, may be bought In almost anE
shop.
| COOKED FONDANT.-T is the fouu'
dalton of many candies, and ought TO be
carefully made.
Place i'm a saucepan over a hot fire
pound of fine graduated sugar and half
! a teacupful OF boiling water, add salt
spoonful Of cream OF tartar, To prevent
sugaring and boil until 1t threads be-
tween the thumb and finger. Then pour
| II into a butteied dish and stir with
, wooden spoon until it is creamy. When
! il becomes cold enough 10 handle. work
il into shape with the hands. BY the
addition OF colorings. fruit and nut meats.
! this foundation may be converted into
as many different kinds Of bonbons as
one may desire.
| INCOOKED FONDANT.-Put the
white Of an egg into large bowl. then
! gradually add 20 it with a silver spoon a
! cupful of confectioner's sugar. Stir well.
Grange. alternating with the orange juice
and sugar until about pound of sugar
has been used. Divide this paste into AS
many portions as required, flavor each'
differently and color with the vegetable
coloriugs-pink. heliotrope red, blue or
green. Butter colorng will make ricn
yellow, while melted chocolate furnishes
a pretty brown.
COCOANCT SNOWBALLS.-Form the
cooked or uncooked fondant into balls OF
uniform size. roll lightly in grated cocoa
nut and place on glazed paper TO harde !.
These are especially attractive for chill
drens Christmas boxes and for parties.
CHRISTMAS STARS-Cook two pounds
OF sugar and one pint Of water until.
when a little is poured into cold water. IL
can be formed into u ball: then remove
from the fire and add a pound OF grsssd
cocoanut stir with wooden spoon I'M
til it looks white. pour into a shallow
pan. and when nearly cold cut into stars
with a tiny cake cutter These may o.
coored yellow to look like gilt stars
MINCE BARS. Into the plain fudga
work mixture of ground cinnamon. nut
meg extract, minced nut meats, conserved
ginger, cherries and rdiSins With the
hduuS WORK IL 10 a paste. ana tnen tOr'n
into loaf and let # stand until slightly
hardened. cut the bars and serve i'm
fancy boxes or on tray surrounded with
q wreath OF holly.
CHOCOLATE MINTS-Use three cup
tuls OF graduated sugar. one cupful OF
hot water and a teaSpoOnfu of cream OF
tartar Boil the mixture until IT hairs;
remove from the fire ara add iftes
drops of peppermint. beat well and droD
on glazed paper Melt four ounces OF
chocolate over kettle. and drop the mrit
drops into il. one at time. then place
them on paper again TO harden.
HOLLY BALLS.-Bol two cupfuls Of
graduated sugar. a satspoonful OF cream
of tartar and a cupful Of water until u
threads when poured from the spoon.
Remove from the fire and beat until il
begins 10 cream slightly. then add the
beaten whites Of two eggs and half 4
teaspoonfu Of lemon juice. and beat until
nearly cold. Season with teaspoOnful
Of vanilla or half teaspoonful OF orange
extract Drop on a buttered platter ald
form into balls. into each OF which press
a conserved cherry. Pecan. English wal
nut or almond kernels may be substituted
for the cherries IL preferred.