Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-12-06

sugar TO ABSORB the juice. Let
get thoroughly dry before using.
The sugar in which they have drain
ed can be mixed with a quarter of
cupful of fondant. a few tablespoonful
of maraschino cherry juice-the liquid
in which the cherries are preserved
and enough more sugar to make a stiff
paste. This can then be made into
balls.
To cup of fondant add the grated
outside rind of an orange, and mix it
in thoroughly, adding more sugar. il
necessary. This is delicious either
alone or with walnuts. and the grated
rind of lemon can be used in the
same way.
Cut dates in quarters. and use these
for the filling for other fondant forms
and prepare figs in the same way If
you want pistachio creams, use pis-
tachio fiavoring and little green col
oring matter obtained by boiling few
clean leaves of spinach in a little water
and then rubbing them through sieve.
then straining through cheesecloth.
with the water in which they were
boiled.
Use almond fiavoring for the creams
that have almonds in them.
Chocolate especially designed for COW
ering candies can be bought by the
cake. and this is by far the easiest sort
to use. So, if you can get it, use it.
This should be put in a small sauce
pan, preferably a new one, in a pan of
water set over a small burner. like
that of a chatting dish or percolator
Melt it until it is smooth. Then place
a center on a dipping fork. which can
be bought for a small sum. and i'm
merse it in the chocolate. Lift it i'm
mediately. let it drip moment and
place it on a sheet OF tin or sheet OF
waxed paper. If you do not care to use
a re l10a
One with long. narrow tines is the best.
If you do not have the prepared
chocolate, melt a pound of unsweetened
chocolate in a saucepan over hot water
and then add two cupfuls of sugar.
Melt two ounces of cocoa butter and
add that gradually, with little vanilla
extract. Then proceed as before.
The chocolates, before the covering
has begun to set, may be decorated with
halves of pecans or walnuts or almonds,
or with candied cherries. or strips of
candied citron or pineapple. Or. when
the chocolate is still soft. they may be
rolled in ground nut meats or shredded
cocoanut.
After practicing little you will be
able to form the centers in various
shapes, some long and narrow. some
like crescents and others fat and
round. These different shapes add to
the attractiveness of the finished can
dies. All centers of each flavor should,
naturally. be shaped alike.
Candied fruit can be dipped into the
covering chocolate. and SO can almonds.
The almonds should be blanched and
then put in the oven until they are just
turning brown.
Remember that your task is not fin
ished when the candies are done. They
must yet be attractively packed. You
can buy boxes. covered with holly
decorated paper. or you can use plain
white boxes, or you can buy or make
small baskets. Line whatever sort of
receptacles you use with fresh waxed
paper, which is inexpensive, and place
the candies. when they are quite dry.
in neat position. Use sheets of the pa
per between layers and a small sheet
on top of the top layer. Then wrap the
box or basket in tissue paper and tie
with red cord or ribbon.