The Caucasian., 1913-12-18
CHRISTMAS
SWEETMEATS
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sansa2 : Deputies MAKE these 40
gome and Thus Insure Pure
snd Cnaduiterated Confeehone
cry Fos she Little 0pes,

ones gnere are nanE SlHpie swee$s
which may De manufactured ip az
vance Of Christmas anG are Setter Zoe
being kept a week or two Before being
eaten. The SO called ceeam candies,
the base % which is Sondant. are
among these - the candies are made
at home there will: @e 40 Danger OF
harmful adulterations.
These candies, places ah a&sractfSe
boxes. which also may Dc homemade,
win also serve admirably as favors for
the Christmas dinner or for the Christ
mas party. Sweetmaking at home Is
becoming more and more oS hobby
with many people, and it is not much
to be wondered at, abr great Geal can
be done with but little Erouble ana eh-
pense. It is especially easy az one p
the possessor Of small gas stove, Poe
it is so vezy simple to Pegulase ehe hsas
Of this.
If candy making Ss largely ineulgeT
In It is as well to get Sew utensils
which are kept Cor this purpose. These
should be scrupulously cleaned directly
after use. 4 marble slab is OF the
greatest use; then there should be one
or two aluminium saucepans, smaller
pan with a lip, a hair sieve, some tins
In which to set various sweets, such as
taffy, caramels. etc; some plates and
dishes, one or two wooden spoons,
palette knife II possible, fork, a spat-
ula and a good thermometer.
OF course it is very easy to enlarge
this list, but with the above utensils
great deal can be done. Before using
thermometer it should always be
placed first of all in basin Of warm
water, so that the mercury may rise
gradually. and after use put it back in
the warm water before cleaning and
drying It.
Though it Is convenient to have an
outfit like the above, yet candies may
be made with only the utensils avail
able in every kitchen. Instead Of the
marble slab a pane Of glass may be
substituted.
With fondant great variety Of can
dies can be made To prepare good
fondant choose a good day. If you Sc
lect rainy, muggy weather the fondant
Is apt to be soft and will not dry quick
Iy. II the wind is high it may granu-
late. A dry, sunny day is the best for
the purpose.
A simple but excellent fondant can
be made by putting into saucepan
one and quarter pounds Of granulat-
ed sugar and an eighth Of a teaspoon
full Of cream OF tartar and pouring over
| this three-quarters of cupful of boil
| ing water. AS soon as it is melted let
| It boil without stirring until a heavy
sirup Is formed. Test in water. II a
soft ball is formed 1t is done and should
then be beaten and kneaded to cream.
Flavor to suit the taste.
When a golden fondant is required
use two cupfuls of brown sugar, one
cupful Of golden sirup, a cupful of hot
water and pinch Of cream of tartar.
It is an interesting thing to know
that cranberries can be substituted for
candied cherries Select large red cram
berries. Prick them with needle and
let them stay In boiling sirup Of sugar
and water for several minutes Take
| the cranberries out while they are still
hrm, using hatpin for the purpose.
Place the berries on plate in the sun,
and In few hours they will be ready
for use.
| Any preserved fruits may be stuffed
with the fondant. It may be also shap-
ed into balls, ovals or crescents and the
pieces decorated with nut meats.
Some recipes for fondant candies are
suggested here:
Sugar Dates.-Make slit in the side
Of each date and remove the stone, re-
placing this with little roll of fondant
about the same shape and size, with a
blanched almond pressed into the fond
ant. Another sort Of confection is
made by pressing quarter of wal
nut into each date in place Of the stone.
/ Cherry Drops.-Roll vanilla fondant
into small balls. place on paper and
press down little with the tip Of fin
ger. When dry dip in the chocolate
and press candied cherry lightly on
top Of each piece.
Cream Walnuts.-A half walnut is
pressed into bit Of the fondant, and
another matches 1t on the other side
The fondant can then be rolled in sugar
or desiccated cocoanut.
Chocolate Almond Creams.-Roll a
small piece Of the fondant into bal
Press into this either half or whole
almond and rub between the hands
until it is oblong in shape. Dry on
paper and dip in chocolate.
Golden Dates.--Mold bit of golden
fondant into ball and roll until about
the length Of date. Take the stone
from the date and press the fondant II
its place. drawing the edges Of the date
together. allowing about quarter OF
IN inch Of the dough to show the length
Of the date. Roll in sugar.
Peppermint Creams.-Flavor the fon
dant with few drops Of peppermint
] sssence and form into fat. round loz
enges.
il Chocolate Equares.-A new Christ
h naa CONNECTION, delicious and quickl,