New Britain herald., 1923-12-13
SISTER MaYS Nlg4ElQ |sl9|k
BY SISTER MARY.

l Dl | It's amazing the sort of candy the perfectly inexperienced and imper- l fectly equipped candy maker can turn out of her own kitchen.
 If you have a double boiler, a wooden spoon and smooth porce- lain sauce pan you can work wonders. A thermometer is desirable but not l necessary Mods and trays and racks and marble slabs and 'dippers' facili- | tate the work to some extent but are not necessities.
 The one absolute necessity for the | success of many kinds of candy is a bright, clear day The required tenn perature may be artificial, supplied by the ice box. but the atmosphere must be dry. Do not attempt 1 to make glace fruits under other con | ditions-
 Nuts should be cracked and ready be fore the candy making is started. Pendant should be made two or three days before dipping. Cover tightly in bowl and let stand in a cold place.
 The regulation of heat is impor- tant. Fondant should boil fast over | high flame. Caramels require a slow, steady heat. Nougats use two | temperatures in their making. A nut brittle should be cooked over a low fire, the flame being decreased and finally extinguished before re- moving from the pan.
 Care must be taken in making a brittle of pure sugar. Sugar burns | quickly after melted and the heat must be reduced 10 prevent risk of fire, Burned fingers, if nothing worse, might result.
 Try" the candy in saucer of cold water, rather than a cup.
 Eondant.
 Two cups granulated sugar, "a teaspoon cream Of tartar, F cup water.
 Mix sugar and cream of tartar; add water. Stir until well mixed. Put over slow fire and bring to boil- ing point. Watch carefully that sugar does not burn on bottom of pan before 1t is dissolved. As crys- tals form on sides of pan wipe them off with a cloth dipped in cold water.
 Have pan of water close to pan of sirup, Cover fingers with cloth and dip into cold water. Swab few crystals, dip into cold water. Con- tinue this until sides are cleaE
 Cover and lot boil rapidly Two min- utes. Remove cover and boil slowly, wiping down crystals as they form. Boil until a few drops tried in a
 l..l when picked up with fingers Ball must be firm enough to hold, but soft and pliable.
 Remove instantly from fire and place pan in larger one Of cold water. Let stand until cool. Beat with wooden spoon until creamy. When too stiff to beat turn onto a large platter and knead until soft.
 Put in oiled bowl and let stand covered in cold place at least three hours.
 Butter Creams.
 one-half cup fondant, tablespoons butter, Is teaspoon vanilla.
 Work butter into fondant Add vanilla and beat until thoroughly mixed. Put fin covered bowl and let stand until firm. Form into mar bles and let stand an hour or longer in cold place. Dip in chocolate.
 Peppermint Mafers.
 Two drops oil Of peppermint, # cup fondant.
 Make fondant in fiat cake and put oil in center. Work with fingers or wooden spatula until smooth and thoroughly mixed. Let stand until firm and make into fiat wafers the l size of a half dollar. Dip in ohoco- late after standing until firm, or use | uncoated.
 Fruit and Nut Creams.
 Drain preserved cherries from | their juice. There should be one quarter cup. Flavor fondani with vanilla; knssd in chopped nuts and cherries Use as many nuts as fondant will hold. Form into long roll, let stand until firm. Cut in small oblong or square block and dip in chocolate.
 Maple Nut Nougst.
 Une-half cup strained honey, one egg white, 2 cups maple Srup, E cup finely cut nutmeats.
 Put honey in smooth, wide, rather shallow sauce pan over low fire to become barely warm. Beat white Of egg until stiff and dry. Beat into warm honey and continue beating by side of fire while sirup boils.
 Boil slrup until hard ball is formed when tried in cold water. Slowly beat about half Of sirup into honey mixture. Return sifup 10 fire and cook until sirup is slightly dis .olored and cracks when tried in ,old water.
 Beat honey and egg mixture by side or fire. while sirup is cooking. Bt at in sirup gradually but do not return to fire. Beat until well blended. Add nuts and beat few minutes longer. Turn into weli-but- .sred square pans and let stand 12 hours. Cut into small Oblong blocks ind dip tn chocolate. ]. Beat egg on platter with wire rhisk then do all the beating with Inc whisk. li