The Washington herald., 1912-04-03
SOME DELICIOUS
CANDY RECIPES
That Will Delight the Taste Of
Lovers Of Sweets.
Making Plain Fondant


Put three pounds OF cane sugar and
pint OF cold water into a saucepan with
q quarter of a teaspoonful OF cream Of
tarta TO prevent granulation; boil till the
soft ball stage, 30 degrees Fahrenheit,
is reached: do not shake or stir the
liquid after steaming; remove It from the
fire and let It get lukewarm, then stir
with a wooden spoon till II looks white
and begins TO harden on the top; remove
the spoon and knead till creamy and
smooth.
Making NouEat.
Blanch and chop a pound Of almonds.
place them in the oven TO get hot, and
witch them that they do not brown. II
Is best to leave the oven door open.
While they are heating place three cup
fuls of pounded and sifted sugar In
saucepan with q squeeze Of lemon juice,
and stir with a wooden spoon until II be-
| gins TO melt: stir more quickly as the
sugar begin TO form small white pearls
| on its surface: add the heated almonds,
gently stir till well mixed, then turn II
out on 70 an oiled sheet and press II out
with a cut lemon: mark into squares.
and when cold break II into pieces. II
| required for lining molds. press 1t while
! hot into oiled fancy molds and loosen
them while warm. but let them remain
| In until cold.
| Toasting Marsh maIlows.
To make the marshmaIlows take two
heaping tablespoonfuls Of powdered gela-
tin. two cupfuls of sugar. one cupful OF
water, and two tabIespoonfuls OF orange
| extract Put the gelatin into a basin.
and add half OF the water. Mix the sugar
| and the rest Of the water In saucepan,
bring slowly to a boiling point, then boil
| to 2l7 degrees Fahrenheit. Do not stir
| after ii boils. Pour slowly over the gela-
/ tin, beating vigorously all the time:
| then beat for ten minutes; add extract.
and continue beating until thick. Pour
| at once into tins which have been but
| tered and busted with cornstarch. Leave
| in a cool place overnight. Remove from
4 the tins. cut into small rounds with
cutter, and roll IN equal parts OF corn
starch and confectloners' sugar. To
make a variety dip one-haf OF the
marshmalloWs into melted chocolate.
Fruit juices may be used in place Of the
water and extract You may toast them
until they put on coat of delicious
brown.
Turkish Delight.
To make Turkish delight, take two
hesping tabIespoonfuls Of powdered gel
attn. one and one-quarter cupfuls OF
water. two cupfuls of sugar. one tea
spoonful OF powdered cItrIc acid. one
teaspoonful Of lemon extract, one tea
spoonful Of vanilla extract. red coloring.
yellow coloring. and two ounces OF finely
chopped blanched almonds. Put the gel
attn into a saucepan, add the water.
sugar, and acid, bring slowly TO boiling
point, then boil gently for ten minutes,
4 stirring occasionally. Rinse two deep
plates with cold water, put the red color
ing and vanilla extract into one; into the
other put the almonds, lemon extract
and yellow coloring. Strain the mixture
into each and stir. Set in a cool place
till cold and firm, then cut into neat
squares. using a knife constantly dipped
into boiling water, and roll in confec-
TONERS sugar.
One and half cupfuls OF soft pale yell
low sugar, half a cupful OF dark sugar,
two and one-half ounces OF desiccated CO.
coanut, one heaping tablespoonful OF
butter, a quarter of a teaspoonful OF
cream Of tartar. half a pint OF cold wa
ter and two ounces OF plain fondant.
Put in pan the sugar. water, and cocoa
nut, and stir and dissolve. adding cream
of tartar when It boils. Stir most care
fully all the time, and boil to rs degrees
Fahrenheit. Work the fondant quite
sof- and pliable, and put it in the batch.
and mix and stir It until Il begins to
grain. Pour into buttered tin, and when
half cold cut in strips and wrap each in
wax paper.