Evening star., 1930-10-24
Cakes and CONNECTIONS
Dainty Articles Especially Adapted to Party
j Menus Suggested for Halloween-Direc-
tions for Making Them Are Given.

half cupful Of brown sugar and one
third cupful of granulated sugar. Add
one cupful of chopped pecans.
3. Omit the almonds and use canuied
cherries chopped fine.
4. Use instead OF chopped almonds
two and one-haf cupfuls OF cornnaKes,
one cupful of coconut, one cuptul OF
finely chopped walnutS and add half a
teaspoonful of vanilla.
Snowdrops: Add one-eighth tea
spoonful of salt to four egg whites, peat
until foamy, add half a teaspoonful OF
cream of tartar, then beat until stiff.
Gradually fold in two-thirds cupful OF
sugar, add half a teaspoonful Of flavor
ing, half cupful Of coconut and lastly
fold in two-thirds cupful OF -four. Drop
by spoonfuls into buttered tin or into
muffin rings. Bake in q medium oven
for about 90 minutes.
CONNECTIONS and Nuts.
The first step in making good con-
fections Is to know how to make fon-
dant, from which various confections
can be made with little effort. The
following directions will be found to be
very helpful, showing how to have
put two cupfuls Of granulated sugar
with three-fourths cupful OF boiling
water and one-eighth teaspoonful OF
cream of tartar into q saucepan over
q hot fire. Stir constantly until, but
not after, the sugar has dissolved. Do
not splash the sirup. Remove the
spoon and do not use 1t again after the
sirup boils. Remove the sugar grains
or the crystals with q dampened brush
or a clean wet cloth. Cover the pan
for a few minutes. Let the sirup boil
until it forms q soft ball when dropped
into cold water. Pour the sirup in o
thin sheet onto q chilled platter so that
it will cool quickly. Do not scrape out
the saucepan.
When the sirup Is cool, work 1t until
it creams with q nat wooden spoon.
When 1t forms q soft, solid ball work
It with the palm Of your hands in the
same way as you would bread dough
until it Is smooth. Place the fondant
in an eafthenware or glass dish. Wet
a clean cloth in hot water, wiring 1t
out well and lay over the top OF the
fondant. After about "a hours the
fondant will be ready to mold. Fondant
made In this way viii keep for long
time in a cold place II covered with q
moist cloth or stored In q tightly COW
cred jar.
When you wish to use the fondant
to make special confections, one good
way is to form the fondant into small
balls with the palms Of your hand and
press halves of walnut, pecan or other
nut kernels into them, or roll the balls
into finely chopped nuts or shredded
coconut, or work these into the fon-
dant before forming into balls. Cam
died fruits, such as cherries, pineapple,
cranberries, grapefruit peel or citron
NAV be used In the center Of fondant
balls or pressed into the surface. With
or without added nut meats, fondant
may be used to stuff dates or prunes.
Fondant also may be melted, Favored
with oil Of peppermint, oil OF winter
green, oil of roses, vanilla or almond
extract. and dropped from teaspoon
onto waxed paper 10 make waters about
the size Of q quarter. After they be-
come hardened, they may be dipped
In melted chocolate.
Peanut Clusters.
Il takes only . few minutes to make
a lot Of candy when you use this recipe.
use double boiler, bringing the water
In the lower part Just to boiling. then
turn on the heat under the double
boiler. Meanwhile have ready in the
top of the boiler half pound Of dip
ping chocolate, which you can buy at o
confectioner's, and half an ounce Of
cocoa butter. Cover and let stand u1-
til the chocdlate ana butter have melt
ed, then blend together and add half
q pound Of salted peanuts from which
most Of the. salt has been sifted str
until the nuts are wen coated with
chocolate. Drop By tea1poonfuls onto
heavy waxed paper OF onto marble
slab. One te6Apoonful of vanilla may
be added II liked.
Popcorn CpnfectionA
Chocolate Popcorn. Put into D ket-
tie two Cupfils Of white sugar, half D
cupful Of corn sirup, two ounces Of
chocolate and one. cupful Of water
Cook until the sirup hardells when put