Evening star., 1931-12-18
CONNECTIONS for HOLIDAYS
Expert Methods Which May Be Employed ir
Making Various Types-Numerous Ways in
Which Fondant Contributes to Products.

butter, and half cupful of chopped
tin that Is well buttered Caramels are
easily made with a good recipe that
calls for plenty Of sirup and cream or
evaporated milk. Scorching is prevented
by using q pan with heavy aluminium
bottom. Add the flavoring after the
boiling is completed. Cook as hard as
desired.
Coconut Marigoids.
Use paste color dissolved in water,
or use liquid color. rubbing we'll into
coconut to tint it to the desired shade
Also color ana flavor some melted fond
ant. Stir both together, and with two
forks lift out small portions upon oiled
paper, making heaps. When cold,
place in fiuted paper cups. Any color
f1cial orange marigolds, violets, or
strawberry flavor and pink color.
Coated Apples.
Boil together one cupful of white
sugar, one cupful Of honey. half a cup
full Of water and one-fourth teaspoon
full of salt for few minutes. Wash,
core and pare three tart firm apples,
cut into half-moon shaped pieces about
half an inch thick, drop into the sirup,
and cook rapidly until the apples are
transparent and practically all the
sirup is obsorbed. Lift onto waxed
paper to dry. Break up cake Of
chocolate ade especially for dipping
candies and put it into q shallow dish
over hot water. AS soon as the choco-
late begins to soften, remove from the
hot water and stir the chocolate with
the fingers until it is all melted. Dip
the pieces Of apple into the melted
chocolate until well coated. and place
on waxed paper to dry. Pack these ap-
Pile candies In layers between sheets of
waxed paper.
Divinity.
Heat two cupfuls of white sugar with
one cupful Of water, one-fourth cup
full OF corn sirup, and a pinch of salt,
and stir constantly until the sugar is
dissolved. Continue to cook without
stirring until the sirup forms a hard
ball when dropped in cold water, or
until candy thermometer registers $50
degrees F. Beat two egg whites, pour
the sirup slowly into them and CON-
tinue to beat until the candy Is stiff
enough to hold its shape. Add one cup
full of chopped nuts, half cupful of
chopped candied cherries, and one tea
spoonful Of vanilla, and drop by spoon
fuls onto waxed paper. Pack in tin
box and keep covered because this candy
dries out quickly.
Turkish Paste.
Soften three tablespoonfuls Of geia-
tin in half cupful Of cold water for
Ave minutes. Bring half cupful Of
hot water and one pound of sugar to
the boiling point. Add one-fourth tea
spoonful of salt and the gelatin, stir
until the gelatin has dissolved, and
simmer 40 minutes. Remove from the
fire and when cold add three table
spoonfuls Of lemon juice, little green
the taste. Stir in one cupful Of finely
chopped nuts and let the mixture stand
until it begins to thicken. Stir again
before pouring into wet pan, and have
the layer Of paste about an inch thick.
Let stand overnight in a cool place.
Moisten q sharp knife in boiling water,
cut the candy in cubes and roll in
powdered sugar.
Ways to Use Fondant.
To make fondant, put two cupfuls of
granulated sugar with three -fourthS cup
full Of boiling water, a pinch Of cream
OF tartar and salt into saucepan over
hot fire. Stir constantly until, but
not after, the sugar has dissolved Do
not splash the sirup. Remove the
spoon and do not use it again after
the sirup boils. Remove the sugar
crystals around the edge Of the pan
with a eampened brush or wet cloth.
Let the sirup Boil until it reaches a
temperature Of 23s degrees Fahrenheit,
or until it forms soft ball when
dropped into cold water. BE sure that
the bulb Of the Thermometer Is down In
the sirup and yet does not touch the
bottom Of the pan. Add half tea
spoonful Of vanilla without stirring.
Pour the sirup in a thin sheet onto q
chilled platter SO that it will cool
quickly. Do not scrape out the sauce
pan. When the sirup is cool, work 1t
until 1t creams with fiat wooden
spoon. When 1t forms soft creamy
mass. work 1t with the palms of the
hands In the same way you would
bread dough until it il smooth. Place
the fondant in an earthenware or glass
dish, and cover with damp cloth.
be ready to mold. Fondant made in
this way will keep for months in a cold
place if covered with . moist cloth or
stored in tightly covered jar.
There are many ways In which fon-
dant may be used. Form some fondant
into small balls with the palms of the
hands and press halves Of walnut,
pecanS or other nut kernels into them,
or roll the balls in finely chopped nuts
or shredded coconut. Candied fruits,
such as cherries, pineapple, cranberries,
grapefruit peel and citron may 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. Only firm,
fresh fruits with unbroken skins should
be used, such as white grapes, and
little of the stem should be left on.
They should be dipped very quickly
into the melted fondant and placed on
waxed paper.
FIavOring Fondant.