Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-12-15
Rv MRS. NJ. A. WILSON

BY MRS. NJ. A. WILSON
copyr,Oht.,Isa By Mrs. M. A. WILSON. Al
RIGHTS reserved
A. FEW short days until the years
n most festive season will be here.
Making candies In the home for this
SEASON need not be an experiment nor
need they look amateurish, II you will
h,,t take the time and trouble to have
them looking nice.
Much depends upon the quality Of
sugar. flavoring and coloring used, so
FOR this reason be particular to obtain
best quality. =.
For years every one believed that It
vas very necessary to use cooked fon-
dant for making the bonbons, cream
centers, etc. For the past four years
have used a special chantilly creme
tor this work with remarkable success.
Every one Swho eats these candies de-
clsres them far superior to old cooked
fondant.
First Prepare the Sugar
JIse confectioners' XXXX sugar, and
n there are any Jumps in II turn on
large clean sheet Of paper and use roll
inc pin and crush fine, sift. This sugar
must be absolutely free from Jumps.
Chantilly Creme
Place in large bowl
Waite Of one large egg,
Four Tablespoons Of melted butter,
-Four tablespoons of cold todter.
Beat with a fork until blended, then
add
One-hdIf cup confectioners' xxx
sugar and beat again.
Now add slowly and beat in sufficient
,p0or nptil tba nfxfurn ran he
kneaded Ike bread dough.
Now knead we'll for five minutes--di-
vide into three parts-and color and fla
vor each part as desired. 1t is always
best to keep in mind the fact that deli
sate tinted candies are more dainty than
the strong. highly colored ones, so add
coloring very slowly and knead well the
candy is then ready to form into pieces
as desired
Neapoiitsns
Prtpare some chantilly creme as di-
rected; now divide into three pieces.
Return one part to the bowl and add
One tablespoon cold toater and su6i-
oient po,odered cocoa to knedd smooth
soain. THIS usually takes about one
holt cup.
Now sift very lightly some OF the con-
fectioners' sugar over q piece OF wax
creme and roll out with rolling pin to
about one fourth inch thick. Use, try
ing to keep edges boxed or square.
Now prepare a piece of the creme,
colored pink, and lay on top, then a
piece of white; press firmly trim edges
and then cut in pieces size of caramel.
Knead trimmings together; form in
small balls, size of marble; roll in
powdered cocoa.
Nut Center Bonb0ns
Color and flavor the chantilly creme
then take small piece and work out be-
tween the fingers; wrap nut in center,
then roll between palms of hands to
shape; pieces of candied pinapple, can
died cherry, etc., may be used.
Char. le- Balls
To one part Of the prepared chantilly
creme add
Ono-halt cup finely chopped nuts,
0ne-haif cup finely chopped oitron,
0ne-hat cup finely chopped rdtsins,
One tablespoon honey.
Work into a smooth mass form into
balls and roll on plate lightly coated
with honey and then roll In finely
chopped nuts.
Coconut Creams
To one portion of the chantilly creme
add
One ,,"r cup finely chopped coconut,
Knead until smooth, then form in CYL
ind - about the size of little finger.
Fancy Slices
1n',r shout one half of the chocolate
cream. us prepared for the Neapolitan
ard roll out on the wax paper as di-
Y rected, having about one quarter inch
thick Now spread with layer Of white
creme and begin and roll like jelly roll =;
let stand for ten minutes, then cut in
slices with sharp knife. Use pruneS
and dates and stuff with the creme, col
oring the cream a dainty pink, yellow
and white. Almond, pecan and walnut
cremes may be made 'as follows:
Walnut Cremes
Take pieces of creme about the size ol
a walnut, round up we'll between thu
bands, then place a nut on each side.
Pineapple Slices
Cover pieces of finger strips of the
candied pineapple literally with thu
creme, and then cut in inch pieces with
sharp knife.
Oriental Fruit Slices
EIdCe through 1oou chopper
-Four ounces pruneS,
Taco ounces dried dpriCotS,
TpO ounces candied pineapple,
-Four ounces nuts,
One-hdt cup cOcOnut.
Add one third of the batch of thu
chantilly creme and knead until yer!
smooth now line loaf shape pan will
heavy wax paper, packing in firmly
patting down tightly in morning; en-
in slices and cut each slice in half.
Any of these candies may be dipped II
chocolate.
TO Dip in Chocolate
Use a small double boiler to melt tht
chocolate. Place boiling water In tn,
lower compartment and cut chocolate iI
small bits; let melt very. slowly by plac
Ing the boiler just where it will keel
warm, stirring frequently, and add a
the same time with the chocolate pieCS
OF parattin the size of a small walnut
to every half pound. Make a fork fo
dipping by taking piece of wire suf
hciently stiff to hold bonbons and benz
In shape Of loop, then shape for han