Evening star., 1926-12-03
Christmas Confectionery
at Home by Skilled Household Artists.
Candy Without Cooking.

| three-quarters inch. The bristles
must be hard enough to hold together
when the color Is being applied. and
not so hard that they will break the
candy.
Pierce each piece with. the sharp
/ end of the modelling tool and hold it
| by that, taking care that the fingers
do not touch the candy. Apply the
! foundation color and then let the
candy dry until the color has thor
oughly set. Then the shading and the
| touches of other colors may be ap-
piled. For apples, use yellow with
touches Of red or green: for pears.
yellow with red: for peaches, yellow
| with a very little red; for pumpkins,
| light orange with touches of green;
| for radishes. light red with green for
the stem; for carrots, orange with a
slight touch of green; for plums, the
so-called violet: for strawberries. red
touched with yellow to initiate the
seeds. and so on with other fruits and
vegetables. A pea pod may be model
ed, split, and the peas modelled within
and colored. Similarly nuts may be
made.
! Brittle Candies.
Heat one pound Of sugar in fry
ing pan. stirring constantly until
melted. Any Jumps will dissolve If
the pan is set off from the fire. And
one-half a cupful Of chopped nuts OF
any kind. although peanuts are most
commonly used. Mix thoroughly.
spread on a tin or iron sheet, and fiat
ten out with q knife or creased
rolling pin. Mark into squares before
cold. The lighter the color OF the
melted sugar, the more delicate the
flavor. Instead Of nuts you may use
three-fours Of a cupful OF coconut.
dates, figs or raisins cut fine. or one
or two cupfuls Of puffed wheat or
rice. With a very light sirup one
fourth cupful of cocoa or one ounce
Of chocolate may be used. This candy
must be kept in a dry place.
To make popcorn brittle. boil to.
gether for five minutes one cupful of
granulatec sugar. one-half a cupful
of water and one teaspoonful of vine
gar. Add two teaspoonfuls OF mo-
lasses, a piece of butter the size OF
walnut. and one-half a teaspoonful of
salt. Cook the mixture until 1t is
brittle when tested in cold water.
then stir one quart of popped corn
into it and spread it on j buttered
plate to cool.
Candy Without Cooking.
To make the fondant, do not beat
| whites of two eggs into a small
granite pan. Stir into this gradually
until thick enough to work like any
cream fondant some confectionery
sugar. The amount Of sugar used
| will vary according to the size of
the eggs. Usually two pounds Is
sufficient. When stirring the candy
it Is well to use wooden spoon.
Add q few drops of flavoring, being
careful to mix it in we'll Lay the
ball Of cream on a granite slab or
sprinkled some of the sugar. Work
it for few minutes. Divide the
cream into three or four rolls. II
the cream becomes too thick to work
easily few drops of milk or water
will make 1t soft enough to mold.
With this cream as Il foundation
many fancy candies can be made with
little trouble. If you wish to make
several kinds Of candy. 1t will be
necessary to use larger amount Of
fondant than given above.
Fruit coloring in orange and straw
berry can be used, and makes very
pretty candy with this fondant as
foundation.
Half a pound Of dates stuffed with
the fondant cream in three colors
will make quite a large plateful. If
seeded dates are used. 1t will save
work.
Chop a few dates and figs together
and work into the cream. Roll out
and cut in half-inch pieces.
Roll the cream into little balls and
pie crust, cut in square pieces, then
fold in each piece a firm white grape.
Roll the crea minto little balls and
press English walnuts, pecans or
almonds into the balls, a nut on each
side.
Dip nodded cream balls into hot
melted and sweetened chocolate. An
orange wood stick is good to dip the
cream with.
Coconut can be used. Care should
be taken to work 1t in we'll, and in
cutting be careful to cut quickly, as
the candy will not look neat other.
wise.
Soak a few raisins in warm water
and cover with cream.
Soak some prunes over night in
cold water, then remove the stones,
crack them and run the kernels
through the food chopper, adding
other chopped nut meats and chopped
dates. Fill the cavities Of the prunes
with this mixture, close, then dip in
the fondant cream.