| Show I Christmas Candies a II 11 BY CORN CORNELIA ELIA C BEDFORD Fondant candies candles with nut or fruit cen centers centers centers are made very VCr rapidly once the pre prepared prepared prepared pared fondant Is on hand There are areman many man other preparations which may be similarly coated with the melted me ed fondant First come those with a base of fon Ion fondant fondant dant Itself For these creamy centers take a lump of ot fondant and knead and work In the hands until as pliable and creamy cr amy as when when first made Add flavor flavorIng flavoring flavoring Ing and coloring as desired and mold Into tiny balls alIs or pat out and cut into Int l various arlous shapes These rhese centers can be dipped to irI the same manner as the nuts but the dipping must be very vcr rapid else they arc are likely to soften and melt In the warm fondant Several pieces of fondant can be soft sort softened softened ened In III turn adding to each rach some fla fin flavoring flavoring and appropriate coloring Each can then be patted putted or rolled roiled out dust dustIng dustIng dusting Ing board and pin pill with confectioners su sugar sugar sugar gar piled plIed on one another pressed to lo loather together ether gether and cut down In strips or squares squar O like like Neapolitan ice 1 cream A la layer laer er of ol chopped nuts raisins or dried fruits may mat maybe be bc put between the layers of fondant or orbe orbe orbe be worked In with one portion In this thlE way many pretty variations can call bo he b made Two flavors flavo which are are alwo always s accept acceptable accEptable acceptable able are arc lemon and orange oranJe For these scrub and dr dry the fruit I Ito to ensure clean cleanliness liness then carefully grate off the yel yellow yellow cl low rind To a of grated grato rind add two teaspoonfuls of the fruit Juice then work In sufficient sifted con confectioners confectioners sugar usar to make makl a paste stiff BUff enough to be molded or cut In shape Any An fruit Juke juice of equally equal pronounced flaVor may be used u ed in the same wn won way For dip dipping dipping dipping ping use a little of orthe the fruit juice to soften the fondant but only enough to faintly flavor fla 01 A vcr very Ir delightful fill filling ng is made malJe by hy mixing together to three tablespoonfuls each ath of v very ry finely finch chopped English walnuts and blanched almonds one of oC sherry and enough fondant to hold the mixture together so eo as to form the cen centers centers tersA A tasty tast addition to man many fillings is mady made mad madey e y putting one of granulated sugar supra n i a very ery clean dean frying pan Place over overt i t moderate fire and stir slowly with a metal spoon poon sugar ugar will first lum like tapioca then begin to melt Draw to one side of ot the fire if necessary until It has melted to a clear straw colored syrup then allow it to slowly cook until the color of ot moderately strong coffee Take off Iff Immediately and pour out on a slightly greased flat flut pan When cold break breal then pound until reduced to a coarse powder Keep In a covered jar jarin jarin i in a cold dry r lla For filling it may maybe ma mabe maybe I be added In the proportion of from Cram one fourth to of the whole quan quantity quantity quantity I Sweet chocolate may mav be used as a simple sim simple pie coating for a number of or mixtures Break or grate orate any good vanilla sweet chocolate put in a bowl and stand In a apan aan apan pan an or hot water or over the top of tho the tea kettle When Then smoothly melted dip Into this any kind of shelled nuts dried fruits stoned dates figs cut In strips etc or pieces of candied fruits and drop rop on oil Waxed paper Or stir In a mixture of chopped nuts then drop on paper by the half teaspoonful filling is made by putting some large meaty stoned prunes through the food chopper Weigh them and add dd their weight in granulated sugar If It this does not make a firm paste add to It a n very little strained I honey hone Dip In the melted chocolate Boiled Dolled candles always find favor with the children and among the simplest and ami most wholesome of these are the mixtures of oC sugar molasses and butter A good I butter scotch calls call for one pint of granulated gran granulated granulated sugar a half hale cupful of molasses a 8 cupful of butter butt r one quarter of a cupful each Ilch of vinegar and boiling water Boil Doll these ingredients together until when a little is tested In cold water It becomes very brittle Add to It a few drops drons of vanilla and pour Into a shallow well well pan When len it is partly cooled mark markoff markoff off oft In squares sq ares When hen the children are are allowed to assist in the pulling try thees Put one cupful each of boiling water and molas molasses ses in a large kettle add three of ot granulated sugar and apel one ORe quarter of or R cupful of vinegar awl anal bring to the bolt boll balling bollIng ing lug point SUr Stir In a scant Half Dale ful fui of cream of tartar And end belt stirring down occasionally until It tt Is brittle tried In cold eold water Add thra of a n cupful of or melted butter and a I of baking soda and test gaIn again Whew when very brittle pour Into a shallow buttered butter I dish or pan and as soon an as ceol cool enough anon to handle pull until very ery 1 light colored color adding a very er fr little vanilla or other fl nIL vor ng when beginning to pull |
