Show I i r i SI31PIiE SUGAn FLIDIS 1 l J j hA rl Dhiloz Iii 1 iou One lln rlal e t w fJ ont foo kJ J Y JJ onking wi Hont < < i j1 > f i j Pl f w i dSa > ioaVto > aiii who lake tinm kethlm 0111 C i mils candies 1can ber jOOgb Or 6ny liili I J la I grocer Sonucrr jqojile qily lj i I prejudice agiLinst hoiienrtde < cntyr > tdaly tlt linc0Hfid > kifias made oE thiesugr < Thztls only because they aa veaten it yvihen it was not sUff ficJtlJFfla roor Put 4n a great teal f 1la Y I14 unreasonable amount Usiteeins Ito you 3n makingit and I you wIILescapo the rockvon which the amalteur confectioner usually comes tS j grief i V i 3310 uncooked icaoitlies are far the easiest > toT make Confectioners sugar ntadevlnto a paste with white of egg aiid water lit equal parts is > the base of oJLpfOiem equal parts in his case mea a in bji1k a tablerspoanful of wmie < of gg unbeatsn to a tablespoonful table-spoonful ftf water Your flavorings flavoring-s > ld bO counted in as part of your I > waterarid in using some flavorings fresh lemon juice or coffee for Instance in-stance dont use any water iake simply as muCh lemon juice or strong clear coffise as you do wiite Of egg Make yopr paste quite soft for It I hardens by keeping Dates and nuis i are your strorigthpld I in making up your bon bons Split and siorie your dates and put a roll of the paste bebwesn the naives just us you see them In the shops If you wIll put in the middle of your roll of paste a roasted and peeled peunut a toothsome touch will be added that the shops have not yet gotten got-ten hold of Walnuts can be set on a lozenge of the paste again just as ifihey look in I the shops Candled fruits can be made to go much farther and to taste Hotter too by being chopped up and put all through a little loaf of the paste the loaf is sliced as you want il and is one of the most delicious of coraedUons The more kinds of fruit In tlhls he better bet-ter Nuts dan be made into a loaf in the arne way Thc defter your fingers the more smooth and professloniil you can make your candles look land when they are for presents their appearance 13 important im-portant HomerTOade preserves can be used and nothing Hastes better than a preserved cherry for Instance wrapped up in a coating of the paste The Juice of homemade preserves Is excellent ex-cellent for tinting your paste but remember re-member If you use this liquid you must use just tteit much Jess water with your wihftexjf egg and dont rely m audit juice for flavoring It Is not strong enough and must be reinforced with some extract ex-tract If you will take the trouble to do a little cooking a new anti superior caramel cara-mel can be made equalled only by those boughtin the very srellest Shops Any goodcaramel recipe will answer for ths proportions Here is an excellent one A quarter of a pound of chocolate grated to a large cup of sugar a cup of milk and a heaping tablespoonful of butlter boil all together stirring all the time till the syrup will harden in cold waiter just before taking off the fire add a teaspoonful teaspoon-ful of Vanilla now comes tHie process peculiar to the faShionable caramel begin be-gin to beat your syrup as soon as flt is off the fire and keep that up till It stiffens stiff-ens and you tire too much Ito i go en if you beat it hard a minute and a half you will do well before it Is cold pour into buttered pans and cut in squares The result will be something much better than the ordinary bon bon these will be soft not sugary nor stiff but just a little waxy Fine peppermints are another an-other tMng that is in higih favor just now and there you can compound of the most delicious kind Take two cups of granulated sugar half a cup of cold water and boil ten minutes without stirring let your sugar be melted slowly to escape danger of burning then j add eight drops of oil of peppermint while still on the fire beat this with an eggbeater beater till it falls in long drops when drop quickly on paper or tins MISS CRISPAEICLE |