Evening star., 1926-12-03

Good candies and confections may
be made at home il few simple rules
are closely followed.
The delicious fondant. the founda
ton Of nearly all creamy candies, is
easily made of sugar, water and any
preferred flavoring. When making the
! iu1dant, use one third as much water
$ sugar. Granulated sugar is the
l.st for this purpose. Sugar which
loks a. trif1e dingy. or that has de
,iied crystals III it's composition will
ne!ther mold nicely or have that
.rear1y consistency that is So desir.
:4b!e. Place the sugar in @ saucepan
and make little hollow in the center
in which to pour the water. Place
on the fire and stir with wooden
spoon or a little paddle, until the
sugar is all dissolved Let the syrup
come TO n boil. When little bubbles
appear all over the surface. drop a
pinch of cream Of tartar into it. and
,lo not stir it again. After boiling it
Lor 10 minutes at a temperature of
heat that will not scorch the candy,
drop some Of the syrup into cold
water. If Il forms soft ball in the
lotion Of the cup, or between the
fingers. the fondant IS made. and the
kettle should be Immediately removed
from the fire to be placed where the
contents may cool gradually. 1t will
hen begin to look thick and slightly
creamy when it has cooled a little.
Then begin to stir it again, and finally
whip up the fondant until you have
:, white soft mass that may be nodded
With the fingers. This is the time to
L. 1~ So iv@k@ e..
different f1avortngs to be worked in
with other ingredients, such as nut
meats, minced fruit. or what you wish.
Nuts are delicious when combined
with fondant in bonbon shape. the
white or tinted fondant inclosing the
nut meat, or. as in walnut creams,
pressed in between two halves of
English walnutS. Fondant mixed with
'hopped nuts also makes a. dainty
tiling for dates. Select fresh, glossy
dates, slit them down the sides, re-
move the stones, then fill with the
l"ndant. allowing a smoothed edge to
how beyond the opening, which is
pressed closely to it. Place them on
WaXed paper to dry. Other tasty com.
hnatiOns for date filings are raisins
and blanched almonds chopped to a
taste, Canton ginger and glace cher.
RIGS chopped fine. and figs and
shredded cocoput finely minced.
Form some fondant into tiny cones
and into each cone thrust a bit OF
preserved ginger well dried before
using. Dip the cones in melted
chocolate and lay them on paraffir
paper In a cold place until they have
hardened. These little sweets are
. called ginger chocolate creams.
To make cream cocoanut waters
stir into the fondant. when half
beaten. finely shredded cocoanut in
sufficient quantity to make the
mixture quite thick. During the
mixing add some flavoring, such as
vanilla or lemon extract These
waters may also be tinted in diff
aren't Colors, two or three table
sroonfuls of melted chocolate giving
Lem a brown shade. Drop them in
Jumps the size of English walnuts
upon buttered or waxed paper and
fatten each into a thin wafer with
a fork
Cream fruit waters are made in
waters except that fruit Is substi-
tuted for the cocoanut. Slice some
q. candfed pineapple into ribbons, also
a few figs and cand!ed pears. Make
The whole into a thick mass and
spread thinly on waxed paper.
When IL has become cold and Arm.
cut into blocks an inch square.
Tinted Modelled Confections.
Modelled confectionery is easy 20
make, good to look at, and good to
eat. When shaped to initiate fruit
or vegetables, 1t is useful as a table
decoration for childrens parties or
Tor grown-ups. Almond paste Is the
basis of this confection. The paste
can be bought from or through any
fancy grocer. The candy maker will
feel familiar with this paste when
told that 1t Is the basis for maca-
rooms. After purchasing, If not used
Immediately, 1t should be kept in
an alright glass or porcelain re-
ceptacle and stored in a cool place
y until ready to use.
To make one batch Of candy. take
no more than can be held at one
time In the hand, which Is about
half q pound. Into this work all the
sugar that II will take. Stop the
kneading just as soon as the mixture
shows a tendency to crumble. Break
off a small piece and model II into
any form desired. It ts best to make
nothing larger than can be comfort
ably eaten at one times Pieces
weighing one-third or one-half an
ounce are the right size. The model
ing may be done with a clean orange
stick or a small clay modelling tool
such as is used in kindergarten
schools. Dry the pieces on a wire
rack.
The vegetable coloring pastes which
are sold for use in cooking are harm
less and good for the purpose. The
colors in small jars in set are fruit
red, leaf green. golden yellow. cara
II {HIa a Oty
orange, blue, salmon color and chest
nut brown Use these coloring pastes
as you would water color paints. On
any clean porcelain surface mix the
pastes with water and with each other
as neeoed Use a brush with q
medium brtstle one-Quarter inch by