The Washington herald., 1915-02-07

With an aluminium dish in which to
cook homemade candies, the danger OF
burning Is reduced to a minimum. Since
heat distributes itself equally through all
parts of the metal the point over the
blaze Is no hotter than are the sides OF
the utensil. Moreover, an aluminium pan
in which to cool the mixture requires no
oiling to keep it from sticking.
Many confections-notably the Judges,
creams and pulled bars-are at their best
when homemade. For fudge. there are
about as many formulae as there are
women who make 1t. and each pretty
surely claims for her product the dis
tinction of possessing the most delicate
flavor and texture.
Molasses candy, less often than others
is well made in the home kitchen. al
though. when properly treated there, II
is more\ delicious than the professionally
kind.
Cream candies made of fondant lend
themselves to great variety. For a one
toned table in pink, yellow or green and
white, they are easily adapted. Pink may
be obtained from cranberry juice or from
the pink coloring sold by all grocers;
yellow, by the yolks of eggs or by saffron.
and green. from spinach juice or from
the vegetable coloring sold by grocers
Coffee and chocolate give the browns.
Fudge-The usual proportions of a cup
full of cream to cupfuls Of sugar is de-
cried by. the best fudge makers. who hold
that the less liquid there is. and conse-
quently the less cooking. the more deli
cate the texture of the candy. A rule for
chocolate fudge, that has stood a long
test, calls for one-half cupful of cream
or milk. one cupful OF granulated sugar
| one-half cupful of coffee CO. sugar or OF
shaved maple sugar. one teaspoonful OF
vanilla and butter the size of a walnut.
Use little more butter, II milk and. not
cream is employed. Bring the sugar and
milk or cream to a boil. Add the choco-
late-there is no need to crate it-and
cook until the syrup spins a hair OF
until. when cooled, it forms a soft ball
in the fingers. Stir in the butter. and
when it has blended. the vanilla, and beat
until IL begins to grain. Turn the mix
ture into a pan. and when it has set
sufficiently. mark it in squares.
II cream fudge with nuts D. wanted,
use the same proportions, emitting the
chocolate and vanilla.
For maple fudge substitute grated
/ maple sugar for the granulated anC
coffee &C. sugar and leave out the va
nilla. Nuts in the proportion of a cup
| full of meats to the above rule may bt
used with either the chocolate, cream OIL
maple fudge. Butternut meats are idea
/ for the purpose. but can be had in com
paTatively few communities. A mixture
of pecans and English walnuts is ex
cellent. For variety, candied cherrie!
and cocoanut are sometimes mixed with
them.
Turkish Delight-This dainty deserve;
to be better known, for, carefully made
it is very delicious. Bring to boil three
cupfuls of granulated sugar and one cup
full of water. Add one and a half ounces
of gelatine, which has been softeneC
in three-quarters of cupful of colo
water. Boil the mixture steadily fol-
twenty minutes. Then add the juice and
rind of one orange and one lemon, boil
again for one minute and turn into wei
pans to cool. Cut into squares and rol
them in cornstarch and confectioner's
sugar, mixed. Pistachio nut meats .ol
other nuts may be added in small quan.
titles after the cooking process is fin
ished.
Molasses Candy-By following these di.
| rections, a bar as porous and light al
that of the confectioner may be made
but a suggestion or two at the start
! Too much butter makes the candy
stringy, so that it cannot be pulled. Toe
| little cooking makes it sticky and i'm
possible to handle. Over-cooking rem
ders it hard and unwieldIy. Twisting tn,
mass that is being stretched closes tn,
pores and makes it dark colOred anC
hard instead of light colored and brittle
This is an old and tried formula