Show i r r Christmas Candies I l IBY BY CORNELIA C BEDFORD t No matter how many toys arc are brought bro by the good St Nicholas much of the Joy of Christmas day would be absent If we did not supply the children with a goodly stock of ot sweeties When we cannot be sure suro that the candies candles are unadulterated It pays to make them at home Once the theart theart theart art of making the foundation or fond rond fondant fondant ant is mastered it will wilt be found a comparatively easy task This can be prepared weeks or even months before it is to be used for tOt If closely covered and kept in a dry cold place it will keep unchanged for an indefinite indefinite Indefinite nite time timen It n Is IH wisest for the beginner to take but a a small portion of granulated su sugar gar sar at a time say half a pound meas measuring measuring measuring a half ph t Put this over oer the fire tire In ir a very ery clean saucepan an with a halt half cupful of warm water Stir only till the sugar is dissolved or Uw the fond fondant fondant I ant will wilt be grainy instead of creamy and smooth When Then it has boiled for five tive minutes begin to test by b taking up a little of ot the syrup in fn a spoon and F dropping it into a bowl of very cold coldwater coldwater water vater at once put your hand in the water and see if It It has thickened suf sufficiently to be rolled in a very soft sott ball between thumb and fingers if not wait waita a moment and test again agala These ThC e tests teats te ts must be made rapidly for the syrup passes very quickly from tram one ne stage or degree to another and if f boiled balled a mo moment moment moment ment too loo long the work must be done over ver again As soon as it can be rolled Into a soft sort ball between thumb and fingers lift the saucepan from fram the fire and pour the syrup on a slightly greased platter Let stand until it IF is IFa a little more than thim blood warm warn If Ir properly boiled the surface will have havea a flexible skin which can be slightly Indented on pressure should it have havea ha haa a granular crust add to it as much water as before and cook again When hen in the right condition tir slow slowly slowly slowly ly and steadily with a silver sliver or wooden spoon It will slowly change cloud and thicken until it is too stiff stitt to be he longar stirred Take up quickly in the th hams and work and knead as if It it were wen bread dough Continue to work wk and knead for about five th minutes mi or until it feels soft sort and creamy creams 1 hin hn pack In a bowl or Jar Jarand jarand jarand and cover tightly It is quite likely that the first trial may be an absolute failure fall re Do not be disheartened but try again Should the rebelling also aIM fall put it aside to tobe tobe tobe be used in sweetening desserts take fresh sugar and start again When success is finally attained It will be beasy easy to make as many as are likely to be needed This can be done at odd dd times As soon as each portion portio a of fondant is done it should be packed away on top of the last Ia t lot again closely covered and set away Then a aday aday aday day or two before Christmas the can candies candies candies dies themselves can be made To give variety to these candles there will be needed a number of flavorings as concentrated as possible colorings which in the form of color pastes can be bc procured from any grocer gro er some shelled nuts and such other accessories as dates figs etc While it is possible to purchase special special special cial tools it is not really necessary for this home work as a small fork will answer every purpose When Then or waxed paper cannot be procured substitute flat fiat dishes very slightly greased with olive oil or melt d butter Have a shallow pan filled with boiling water In a cup CUI or other small dish put a piece of the fondant as large as asan asan an egg stand In the hot water and with a u fork mash and stir until it is softened to a thick cream The stir stirring stirring ring Is obligatory as if left untouched the fondant will melt to a clear syrup Add a drop or two of ot flavoring and the necessary coloring Drop In a nut turn It round in the fondant until coat coated coatI coated I ed lift out and drop on the waxed pa pay paper paper per or greased dish It Is best to taste taKe the fondant from the hot water as soon as softened and dip one nut after atter an another another another other as quickly as possible when the fondant begins to thicken set In the water again stir until creamy then re ie remove remove move and resume dipping This can be repeated as often otten as is necessary until the last bit of at fondant Is all used To be continued |