Evening star. [volume] (Washington, D.C.) 1854-1972, 1925-12-11
Fancy Cakes and Candies
CONNECTIONS for the Christmas Box, and Various
Means of Adding to the Pleasure of the
Holiday Season

This is the time of the year when
all fancy candies and CONNECTIONS are
especially welcome. Christmas can
dies in novel forms are very appro-
PIRATE as gifts when packed in fancy
paper boxes. silk-covered boxes, raffia
baskets or other baskets. or in fancy
bags lined with paraffin paper.
To make a harmless coloring for
candies, save the juice from beets for
pink or red. the juice Of spinach or
beet leaves for green, saffron soaked
IN water Tor yellow, grape juice for
purple and grated chocolate for vari-
Gus brown and cream tints. These
are also excellent for coloring ice
cream, ices and cakes.
French Fondant.
Stir into the white of an egg an
equal quantity of water, then work
into the mixture all the sifted con.
fectioner's sugar or XXX sugar II VIII
take. Separate into as many bowls
as you want fiavors. Put a teaspoon
full of vanilla. extract with one cupful.
two tablespoonfuls of strong coffee
with another, adding sugar enough to
stiffen again, rose water in a thlrd,
orange. lemon and almond fiavoring In
other bowls.
Fondant Dolls.
Make a fondant with two cupfuls of
powdered sugar and the beaten white
of one egg Work this over and over
on a marble slab. using wooden
spatula Turn into a wet napkin ana
knead it thoroughly. 1t should be SOFT
and creamy. Cut some white tarlatah
or muslin in the shape or small dons'
front and back, and sew them TO-
gether, leaving slit at the sides. DIP
bat
the candy mixture. Mold smoothly as
the tarlatan molds are filled When
hardened, rip the tarlatan away ana
mark the faces with bits of raislns Tor
eyes and a smear Of red peppermint
for lips Add some melted chocolate
10 a bit of the fondant, and Whlle solt
mold it in the form of hats and hasten
on the dolls heads. These mover cahoy
dolls max be made of chocolate fond
ant or the fondant may be colored
and favored differently to provide
variety. A raffia cradle lined with silk
and filled with candy dolls would make
a dainty gift.
Candy Christmas Trees.
Poll two cupfus of sugar with one
cupful of cream and a small lump OF
glucose. When it will form a ball
when dropped in cold water, remove
from the fire and add few drops OF
wintergreen fiavoring and bit OF
green coloring. This will make deli
cate green mixture. Beat nightly ana
turn into a creased tray, and When
nearly cold turn into a wet napkin
and knead until it is soft and creamy.
Grease a marble slab and flatten the
candy onto this until il IS about one
fourth of an inch thick. Grease a
sharp knife and cut the candy in the
shape of small Christmas trees Mold
the scraps, f1atten and cut again TO
prevent waste. Dip some shredded
coacoanut in green colored water, and
when dry sprinkle it on the candy
Christmas tree. Decorate with tiny
pieces of candied cherries. citron.
orange peel. raisins, dates and little
red peppermints. These trees would
also make novel favors.
Fudges and Popcorn Sweets.
Maple fudge-Use either three cup
fuls of very light brown sugar, or, bet
ter still, one cupful of maple sugar
and two cupfuls of very light brown
sugar. Add one-half a pint of the
heaviest cream obtainable. Cook for
about five minutes, or until soft ball
can be formed OF the mixture when
dropped in cold water. Remove the
candy from the fire, beat it until it
just begins to thicken, then add one
cupful of walnut meats broken, not
chopped Before turning it into a but
tered pan stir in one cupful of marsh
mallows cut in quarters.
Lady dainty fudge--This formula
for fudge is somewhat out of the
ordinary because it calls for neither
chocolate nor brown sugar. The in
gradients required are one pound of
granulated sugar, one pint of milk, a
quarter of a. pound of butter, a quar-
ter of a pound of chopped English wal
nuts, half a pound of blanched al
monds chopped and one teaspoonful
of almond extract. Boil the sugar.
buttersaslHtrailk together until the mix
ture ~jrsrhardens in cold water. Re
move It from the fire, add the almond
extract and the nuts and beat the
whole until it becomes sugary. AS the
candy cools. break it into dainty bits.
Popcorn fudge-After q mixture con-
sisting of one and one-half cupfuls of
sugar. one tablespoonful OF butter. one
half a cupful of milk and one-half a
cupful of cocoa has cooked until it