Evening star., 1929-12-20

"I1cn you ulhkG your OWN S1lI lSIuld0
confectionery 1t is very important to
follow directions exactly. You should
work strictly by rule and never by in
tuition, because the processes Of making
are delicate. II possible, do not make
candy on a. wet or n1uggy day. The re-
suits will not be as good as on fair
day. Use aluminium pans when making
candy, as aluminium heats quickly and
cools quickly. Use wooden spoons for
mixing. AS the ordinary stove gives
too much heat for the purpose. 1t Is
we'll to use a soapstone to insure q
steady, moderate heat. Use marbled OLE
cloth instead of waxed paper to dry
candy upon, then there will be no dan
ger Of little particles of the paper ad-
herring to the candy. Use cane sugar,
not beet sugar. To make creamy mix
lures use confectioners' sugar.
Fruit and Nut.
Put through food chopper one cup
full of figs, one cupful Of waln''ts, half q
cupful of stoned dates, half cupful Of
candied orange peel and half cupful
Of candied cherries. Add one table
spoonful of lemon Juice and knead un-
til thoroughly mixed. Toss onto q board
well busted with powdered sugar. Roll
out to o1e-fourth inch in thickness and
shape into rounds with a very small
cutter. When stiff, frost the tops with a
plain orange icing, then decorate with
bits of angelica and small red berries
made from candied cherries to initiate
holly. =.
Fruit jelly candy is made by cooking
Pectin or other jellying substance may
be added to give a stiff Jelly when
cooked. It may be coated with choco-
late or fondant, or may be simply dust
ed with powdered sugar to overcome
sickness.
MarshmalIow with fruit is prepared
by boiling gelatin and corn sirup to a
very firm ball stage and beating pow
dered sugar and fruit into the syrup.
To prepare candied cranberries COOK
the berries until tender and then drain
them free of juice. Make a brittle taffy
and dip the cranberrieS one at q time
into the candy and then set them aside
on buttered plates to harden. They are
nice to mix with homemade candies.
To crystallize nuts, arrange almonds,
walnuts, Brazil nuts or any mixture Of
nuts, well packed, after blanching them,
in a creased shallow pan. Melt guam
tity Of granulated sugar and pour 1t
over the nuts, filling all the creviceS.
Let harden, then cut up into nut bars. :.
Prunes stuffed with almonds and
chopped nuts are very good, and candied
orange peel and grapefruit peel are al
ways good Fruit-nut paste Is delicious:
It Is made by grinding a mixture OF
figs, dates and English walnut meats
and afterward softening 1t with lemon
Juice. Spread the paste about half an
inch thick on oiled paper and cut 1t IN
small squares.
Salted raisins and nuts are useful.
Remove the stems and bits OF seed from
one package Of seeded raiSins. Heat one
cupful Of salad oil until smoke just be-
gins to appear at the surface. Drop In
the raisins a few at a time and cook
until they are plump. Remove from the
oil and drain on unglazed paper. Trans
fer to a clean paper and sprinkle with
salt. These are appropriate for after
noon tea as we'll as for use as an after
dinner confection.
Glaze Nuts or Fruit.
Mix together two cupfuls Of granu-
lated sugar, one-third cupful OF water
and the Juice of one lemon. Boil the
sirup without, stirring until 1t hardens
when tested in cold water. Remove the
mixture from the FIRE, but do not let it
become cool enough to sttf1en. Dip the
nut meats into the sirup and place
them one by one upon well oiled plat
ter or marble slab to harden. This
recipe will also answer for glaze fruits,
which should be perfectly dry before
they are dipped. Very juicy fruits should
not be used.
To glaze chestnuts, pick the chestnuts
from the shells, then put them into q
frying pan to roast, but do not brown
them. Prepare q boiled taffy that snaps
in cold water and use a darning needle
to dip each chestnut separately into
the candy. Drop the chestnuts on a
plate Of powdered sugar.
Cake Bonbons.
Sponge cake, pound cake and angel
cake that have been baked at least a
day are good for making bonbons. From
the cake cut out little balls with vege-
table scoop and dip them into melted
fondant that has been favored and col
ored. Sponge or pound cake cut into
fancy shapes and dipped in yellow fon-
dant favored with orange or lemon, and
angel cake dipped In pink fondant da-
vored with rose or strawberry extract,
make bonbons that are pretty as well as
| delicious. Squares of cake dipped in
| fondant and decorated with halved wal
nuts, pecans or almonds, with preserved
ginger, candied cherries, or bits Of can
died citron or orange, are all delicious
Chocolate Coating.
Melt four squares Of bitter chocolate
mix with one and one-half cupfuls OF
white sugar, then add one and one
half level tablespoonfuls of white corn
sirup and three-fourths cupful Of un-
diluted evaporated milk. Stir con-