The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-02-02
ORIENTAL SWEETS
AND CONNECTIONS

| For exceeding nicely in the COM
pounding OF sweet CONNECTIONS the Ori-
entails can give points to their West
ern competitors. Tho genuine Arabian
Tor dnnt has never been excelled 1t la
made In this way:
Two cups OF fine sugar. one-haif cup
water. one-half very shallow teaspoon
cream OF tartar. These ingredients are
melted in saucepan. porcelain lined
and then boiled for six minutes, stir
ring constantly. The compound is
then poured out shallow oiled
dish or platter and partially cooled
Then. while still warm, it Is stirred
steadily with wooden spoon until It
grows creamy and white II Is then
turned upon molding board busted
with powdered sugar and kneaded like
bread until 1t is smooth. 1t Is then
placed In deep bowl and set aside to
'ripen" for twenty-four hours, after
which time 1t Is ready for USE and tho
Turks and other Orientals use 1t as
foundation for carrying all manner
of candied or dried fruits. nuts. citron.
dates, figs, raisins, currants and cher
ries.
They also eat great deal of 1t just
as II ia thick, creamy paste They
also mix with II gelatin that has been
boiled Tor 1--WE minutes In a little wa
ter In the proportion OF two parts gel
attn and one part fondant. They cut
this in squares and dress in powdered
sugar, and we are all familiar with this
Turkish paste. for we havo tho same
thing copied from the orientals.
"Jclly Cubes"
They make the clearest paste with
jelly In II that Is In great favor, and
which Is now being copied by the Amer
lean confectioners and called Jelly
cubes" To make this. tho Orientals
take any well-made sweet fruit jelly
quince being preferable on account OF
the dclicacy of Its navor--and boil it
down until IT becomes stiff TO II Is
then added some gelatin in the pro
portion of one tablespoon OF graduated
gelatin to u quart Of jelly before boil
ing down. The gelatin IS dissolved
In little water and boiled for fvo
minutes. 1t is we'll blended into the
thickencd jelly and then spread out to
the thickness of an Inch on an oiled
pan or dish. When IT is quite cool It
is cut into cubes and busted thoroughly
with powdered sugar and set In n cool
airy place to harden. This jelly paste
Is often pressed full of chopped nuts
or bits of dried fruits.
Oriental Fudge.
The Oriental fudge is the genesis
OF our fudge-but the Oriental fudge
never has chocolate In it. This Is the
way II Is made: One cup OF sugar, one
half cup OF creamy milk, c-Quarter
cup of honey and tho white of an egg.
The milk and sugar are placed over the
IRE In n porcelain saucepan, brought to
Il boiling point and permitted TO boil
two minutes. Then the honey is adj
ded. and tho whole is again boiled un-
I'll II can be male into soft ball. Have
the white of an cgS stiTly beaten and
pour one-half of the boiling mass over
It. Move the rest back to The stove
again and boil until 1t makes a hard
ball when tested: then pour into the
hrst half and heat the whole together
until 1t stiffens. Pour into n shallow
pan and when cooled sufficiently cut
in cubes.
The Turks add nuts and crvstallized
fruits to this fudge foundation and
thus vary 1t greatly.
Mnrshmnllow Paste.
Marshmallow paste was made first
by the Turks. For example. they make
some fruit and nut puffs that are de-
llcious. and to make them they use a
dozen marshmallows. two cups OF
sugar, one-half cup OF honey. one cup
or water. the whites pf two eggs. one
half cup candicd cherries one-half cup
crystallized pineapple and a cup of
nut meats, Put the sugar and wa
ter over the fire. and melt: then the
honey is added and boiled without stir
ring TIL, when tested. IL makes a firm
ball. The chopped marshmallows arc
then added just as 1t is removed from
the fire. and the whole is covered. to
stand covered for Ave minutes: then
the marshmallows will melt and blend
Into the whole. 1t Is then stirred gent
ly TO mix thoroughly and then poured
slowly over the stiffly- whipped whites
of the eggs. beating swiftly all the
time. When the mass commences TO
harden. the fruit and nuts are added
and II is cooled and then cut into
cubes and busted with powdered