New-York tribune., 1920-12-19

smooth. This may be covered with
paraftn paper, then with heavy
paper. placed in fruit Jar sealed
and put where it will keep cool. Or
1t may be put i'll bowl covered
with damp towel and set in the
refrigerator. BY either of the above
methods the fondant may be kept for
weeks.
What to Avoid
Avoid rapid boiling Of the svrun.
for that will throw up crystals ON
the sides Of the saucepan. which
may make the syrup turn back to
sugar. Do not stir, even when dip
ping in the thermometer. after boil
ing begins.
First AID to Injured Fondant
If the fondant gets too hard or is
gralny, it has cooked too long. If
it is soft and sticky it has not
cooked long enough. In either case
put it into a clean saucepan. add
about cup Of water and cook
again. Nothing will be lost EXCEPT
ime and trouble.
FC-;dant Becomes French Candy
Armed with your favorite flavor
ings and colors, few candicd cher
ries, a bit Of angelica and some nuts.
wonders can be performed. Knead
lump Of fondant the size Of
walnut enough to soften it, add the
fiavoring, drop at a time, and
pinhead of coloring. knead this
thoroughly with the fingers, then
work it into larger mass Of white
fondant, repeating until the desired
shade and flavor are obtained. One
pound of fondant can be nodded with
several colors and fiavors in this
way.
If you would have your candy
look like the high grade candies, add
the colors and tiavors cautiously. 1t
Is easy enough to add more, but
vivid shade once obtained can only
be remedied by adding more white
fondant
Shape with the fingers into
squares, cones, circles, etc, placing
nuts on some, a quarter of d cherry
on others, with tiny strips of an
gelica to resemble stem ard leaves.
Richer Candies for Crown.Ups
The following recipes are very de-
licious and rich for the comparative
ly small expenditure of trouble and
money:
Clace Nuts and Cherries
l cup sugar.
Il cup water.
Il teaspoonful cream of tartar.
Mix these ingredients and stir un-
til boiling begins. Boil without
stirring until the thermometer reg
isters $40 degrees (the hard crack
stage). Remove saucepan from
stove and plunge it at once
into cold water for few seconds
to stop the cooking. Then place
saucepan into deep pan of hot water.
Nuts, candied cherries, sections of
orange, Malaga grapes, etc, may be
dipped into this. Use heavy paraf-
fin paper. A long, sharp pin will
be found good utensii for dipping.
Place half of walnut on the pin,
plunge into the syrup and remove to
paper If juicy fruit is used raise
with q fork, being careful not to
prick, for the juice will spoil the
glace.
Work as quickly as possible or the
syrup will harden. If this happens
add water to soften and boil again
% $40 degrees without stirring.
Turkish Paste
One cupful drained preserved
Strawberries
One and one-fourth cupsful syrup
from same.
Half q cupful Of sugar
Three tablespoonful granulated
gelatin.
Juice Of one lemon (about three
tablespoonsfuD.
One-fourth cupful preserved pine
apple (chopped).
Drain berries from their syrup.
Pour the combined syrup and sugar
over the gclatinc. When the gela-
tin is soft boil twenty minute:.
After ten minutes add the cupful e
berries and the lemon juice. Bell
remaining ten minutes and put in
the preserved pineapple.
Pour the mixture, about one inch
thick, into q pan and allow to stand
overnight. Then cut into cubes and
roll in powdered sugar