South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-12-16
CANDIES
FOR CHRISTMAS
Mrs. Rosenberg Tells How to
Make Delicious CONNECTIONS
for the Christmas Gift Box.
BY MRS. EMILY ROSENBERG.


French candies and other confec-
tons will be the subject Of this paper.
and if you intend to attempt more
than just plain dipped creams a few
more utensils may be needed. For
cutting candied fruits, sharp scissors
and a small knife are necessary,
very large shallow platter or mar
BILE slab, from some discarded old
table is better still for kneading or
beating the candy on, and fat wood
en- paddles facilitate the beating OF
the fondant For dipping candy
small tongs. or a small perforated
spoon is used. The recipe for the
cooked fondant should only be un-
dertaken if you have all the material
and utensils to wor kwith. and then
il may require several attempts TO
learn TO be successful. but, as only
a small recipe is given. IL Will pay
yo uto learn how TO make this. as II
is the foundation of all French can
dies and may be kept and used as
desired.
Uncooked FOndant.
Method--Take the white of an egg,
beat lightly and add an equal amount
of water now stir in enough of the
very finest XXX confectioners' sugar
to be able 10 mould il os one would
dough. dip. fingers in sugar so il will
not stick then roll into balls or
shape any way you like. This is by
far the easiest form of making
creams, although not quite as smooth
as the cooked ones.
Nut and Fruit BOnbons.
MethOd-Make the above fondant.
then take up small portions and
mould around halved or whole nut
kernels, smooth the outside into
round or oval form and dip in melt
ed chocolate. If you want variety,
add a few drops of vegetable or fruit
| coloring To different portions of the
| fondant make oval bonbons, with a
bit of candied fruit in center, deco
rating with strips of candied fruit or
roll in chopped nuts. AS will be seen
! this would be an easy foundation for
| children TO handle. and give them OPP
pOrtunity to devise many pretty now,
elites
Tutti Fruit Blocks.
| Method-Use the fondant, making
it very little softer than for bon
bons, work in finely chopped nuts.
little chopped pineapple and candied
| cherries, roll into a fiat sheet, let
! stand TO harden little, then cut in
1 to small squares and dust with con-
! fectioners' sugar. All candies made
of this fOndant should be used within
a few days. as they become hard.
Cooked Fondant.
Ingredients-Two cups granulated
| sugar. one-half cup water, one salt
spoon VI cream of tartar
Method-Before beginning have a
| clean cloth wrapped around a fork,
! place sugar and water in a clean
saucepan (heavy porcelaine kettles
are bes). Stir sugar gently until
dissolved, no longer. Take the spoon
out and let strip boil. have the swab
! at hand and as the sugar forms. crys-
| tails on sides on pan, wipe them of
| carefully, as they will granulate the
fondant if allowed to fall back. After
sugar has boiled five minutes stir in
| cream of tartar. AS soon as a little,
| If dropped into cup of cold water,
falls to bottom and. when taken be-
| tween fingers. forms soft ball-it is
done. Sprinkle the slab or platter
with cold water pour on sirup very
| carefully. then sprinkle top of sugar
with water. If top cools. looking
like jelly it is all right, but If il be-
| comes sugary you must add a little
more water and go through the
| process Of boiling once more. AS
| soon as sugar has cooled enough to
bear your hands begin to beat with
| the paddles or fiat silver knives, as
soon as smooth take up in ball and
knead like dough. When smooth,
| place in bowl cover with a damp
| clOln ana set dSiue LOT dl tedSl one
| day to "ripen." Then form as direct
ed for other bonbons. If fondant
should be hard when ready TO use, set
bowl i'm hot water, stir we'll and re-
move to mould as soon as. il is soft
| enough TO handle.
Divinity.
| Ingredients-Two cups granulated
| sugar. three-fourths cup of maple
syrup. one-fourth cup water. whites
Of two eggs, one teaspoon almond eX-
tract. one cup blanched almonds.
Method-Boil the sugar, syrup and
water in saucepan until a little, If
| dropped into cold water. hardens. In
| meantime whip the white until stiff
and dry. Pour syrup slowly over
whites, whipping until ii begins to
| harden. Add fiavoring and sliced al
| monds. spread quite thicklv into shall