Mother's Remedies, Thomas Jefferson Ritter [reading well .TXT] 📗

with candies quite as good as those they originally contained; or buy new boxes of the paper box manufacturers at two or three cents apiece. A box of home-made candy makes a nice Christmas or birthday gift.

Boiling the Sugar.—Confectioners recognize seven degrees in boiling sugar for candy, only four of which, however, are practically important. The first of these is the "thread" at about 215 degrees, by the sugar thermometer, when a short thin thread forms when thumb and forefinger are separated with a drop of syrup between them. This passes very quickly into a second stage, known as the large or long thread, when it can be drawn out to a considerably greater length without breaking. In a moment more it can be extended as far as the thumb and forefinger can be separated. The next stage is the "pearl," shown when the surface of the syrup is covered with bubbles, and is the stage at which much candy is made. The "blow" and "feather" come next; then the "ball" or fondant stage at 235 to 245 degrees; this is the third important stage. To discover when the boiling has progressed to this stage, drop a little of the syrup on to ice water, or dip the tips of the thumb and forefinger into ice water and then into the syrup and instantly into the ice water again with the syrup between. One can use a small stick in the same way. If the syrup can be rolled into a soft, but not sticky ball, it is in the soft ball stage; half a minute more of boiling will convert it into the "hard ball," if tested in the same manner. For fondant, the "soft ball" is chosen. The next is the "crack" or brittle stage, at about 300 degrees; when testing as above the syrup remains dry and hard on the fingers. This is the stage for candy that is to be pulled. At the caramel stage the syrup begins to brown, and must be quickly taken from the fire or it becomes "burnt sugar;" dropped in water it crackles and snaps.

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Making the Fondant.—Fondant ("foundation") is the basis of all French bon-bons, so-called. An endless number of varieties may be made from it in combination with other material. There are two ways of preparing it. The easiest and simplest way is to add to the white of an egg an equal bulk of cold water and a teaspoonful of vanilla; beat until it froths, then add, gradually, one pound or more, of confectioners' XXX sugar; if the egg is large, one and one-half pounds may be required. Ordinary sugar will not do. Add sugar until the mixture forms a stiff paste; work this with a spoon until it is very smooth, then put away in a cool place for at least twenty-four hours, letting it stand in an earthen dish, and cover with a doubled napkin wrung out of cold water.

French, or Boiled Fondant.—Put into a porcelain lined kettle a pint of the best granulated cane sugar, half a pint of cold water and a salt spoon of cream of tartar dissolved in warm water. Stir it till the sugar is dissolved and boil rapidly without stirring or moving the kettle. Without a sugar thermometer it is impossible to tell exactly how many minutes it should boil, but usually in about ten minutes a little of the syrup dropped into cold water will form a soft waxy ball between the moistened fingers. It should then be removed from the fire and put in a cool place until the hand can rest with comfort on the bottom of the kettle. If too hot, it will turn back to sugar; if too cold, it will not thicken properly. In either case it is not spoiled, try again; add boiling water, stir until dissolved, and repeat the boiling. A little experience makes one to seize "the psychological moment" when the syrup is in the right condition. When the syrup has cooled to the degree indicated above, begin to stir it, using a long-handled wooden spoon. It will turn milky at first, then thick and white, finally dry on the edge of the dish and get so stiff it is difficult to stir. Then take the mass out on a marble slab and knead as you would bread dough; if you have no marble slab you may work it in the hands.

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Flavor and Color.—At this point add the flavoring. Make little holes in the fondant with the fingers and put in each a little of the flavoring, working it through the mass. The essential oils are better than extracts. Three or four drops of any of the oils will flavor a pound of fondant. Three cents worth would be sufficient for a number of pounds. The flavor should not be strong. About a teaspoonful of any extract will be sufficient. If it is desirable to have two or more flavors, divide the fondant into the required number of portions, and have an assistant take up the kneading of each. Work the fondant until it is creamy. The pure food laws discourage the use of colorings, and it is difficult for the amateur to procure them in economical quantities. Cochineal can always be had and provides any number of shades of pink. Spinach heated over steam, and the juice expressed, gives a pretty green which is perfectly harmless. Work into the fondant as you used the flavoring oil or extract. The above ingredients will make one pound of fondant, all the beginners should undertake at one time. It may be kept for some time by packing it in glass cans and sealing tightly. The fondant should "mellow" for at least twenty-four hours before being used, especially as centers for chocolate creams, etc.; and these in turn should stand as long before being dipped. It is also advisable to let the bon-bons stand a day at least before being wrapped and packed. Choose a dry, clear, quiet day to make fondant, and do not attempt to work with it in wet weather; it is very sensitive to atmospheric conditions.

Making the Bon-bons.—After the fondant has stood the required interval it is ready to make up. Here comes in play the ingenuity of the candy maker in the employment of various accessories. Candied cherries, candied violets and rose petals, angelica, dates, figs, hard jellies, raisins, white grapes, crystallized ginger, cocoanuts, marshmallows, nuts, all are employed, while chocolate is used in so many forms that it gives rise to an entire class of candies. When ready to make up the bon-bons, roll the fondant out evenly and cut in squares of equal size; shape these with the fingers. The hands must be frequently dipped into ice water and wiped dry, but never greased. Roll the fondant into a ball; while still in the hand, press into the top an English walnut meat, or whatever decoration is desired, and lay on paraffin paper to harden. Another class is made by using a nut meat, say a blanched almond or pecan meat, a raisin, etc., as center, and rolling the fondant round it. The ball may be rolled in beaten white of egg and then in coarse white sugar. By using various centers, and ornamenting the tops differently a great variety of bon-bons may be made; in fact, hundreds or even thousands can be worked out by changing the flavor, nuts, coloring, etc.

Chocolate Candies.—If the American girl had to be restricted to one class of candies, there would be little doubt she would profess a preference for those prepared with chocolate.

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Chocolate Creams.—To make chocolate creams, roll the fondant into balls of uniform size; let them stand on paraffin paper twenty-four hours or more. Also coat nut meats, raisins, candied cherries, etc., with fondant. In making a small quantity of chocolate dipped candies, get a small bowl that will fit into the top of the teakettle; into this cut half a pound of unsweetened chocolate and a lump of paraffin as large as a black walnut, and let them melt; when smooth and well mixed let cool a little, and then set on a hot soapstone. Have ready a colander and a long darning needle. Cover the bottom of the colander with paraffin paper, stick the point of the needle into the piece to be dipped, immerse in the melted chocolate, let it drip a moment, then push the eye of the needle through one of the holes in the colander, reach the other hand under and pull out the needle. There then remains no disfiguring hole in the bottom of the cream. When the colander is filled, lift the paper very, very carefully, and put in a cool place to harden. Unless the colander must be used again it is best to let the creams stand in it to harden. Nut meats, white grapes, candied cherries and the like, may be dipped in the melted chocolates and coated like the creams. If the chocolate gets too thick, thin it with a little olive oil or unsalted butter; not with water which will make it grain.

Chocolate Creams. No. 2.—Put two cups of granulated sugar into half a cup of sweet cream. Boil five minutes from the time it begins to boil hard. Set the pan into cold water and stir in the flavoring, a teaspoonful of vanilla, usually. Stir until the candy is so stiff that stirring is difficult; drop from a spoon on waxed paper; as it hardens, mould into balls, and dip in chocolate as above.

Chocolate Candy, Plain.—Melt a square of unsweetened chocolate and stir into plain fondant, flavoring generously with vanilla.

Chocolate Caramels.—Put together over the fire one cup of molasses and two teacupfuls of sugar. Add a quarter of a pound of grated chocolate and a piece of butter the size of an egg. Boil, without stirring, fifteen to twenty minutes; pour into flat buttered dishes to a depth of one-third of an inch, and when nearly cold cut into squares. Wrap each in a square of paraffin paper.

Chocolate Nut Caramels.—Boil together a cup of molasses, a cup of sugar and half a cup of sweet milk until a little hardens in cold water. Cut into it a piece of butter the size of an egg and add a cup of chopped nuts. Proceed as above.

Chocolate Fudge.—Put into a porcelain lined pan two cups of granulated sugar, four sections of unsweetened chocolate, grated, one cup of milk and two rounded tablespoonfuls of butter. Cook, stirring constantly, for twenty minutes. Dip out a little of the mixture, put on a cold plate, and if it is done it will form a soft pliable paste. Flavor generously with vanilla, beat hard for a few minutes, then turn into buttered pans and cut into squares while warm.

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CHOCOLATE CANDIES. Cocoanut Cream Bars.—Boil three pounds of granulated sugar, one cup of cold water and half a teaspoonful of cream of tartar until thick—or in the "ball" stage. Let cool slightly, then beat until creamy. Have ready a large cocoanut, grated; mix and stir well, then pour into shallow tins covered with buttered paper. When cold, cut into bars. Let stand a day or two before using.

Cocoanut Caramels.—Three pounds of granulated sugar, one cup of milk, a tablespoonful of butter and two teaspoonfuls of lemon extract. Put into a kettle, stir till dissolved; add one grated cocoanut and boil to the "pearl" stage. Pour into buttered pans, after it has cooled a little mark off into squares, and when cold break apart. Use when quite fresh.

Cocoanut Snow Balls.—Knead dessicated cocoanut into fondant; make into balls, and roll in grated cocoanut. Dessicated cocoanut may be used but is not as good as grated cocoanut.

MAPLE CANDIES. Maple Creams.—Beat thoroughly one cup of the best maple syrup and the while of one egg. With XXX confectioners' sugar, make it into a stiff fondant or paste. Use as the centers for bon-bons, or make into balls to be dipped into chocolate.

Maple Creams No. 2.—To two pounds of maple sugar add a cup of water and a quarter teaspoonful cream of tartar. Shave the sugar, and stir till dissolved. Boil without stirring to the soft ball stage; let stand in the kettle until cool, not cold; beat until creamy and pour into a shallow buttered pan.

Maple Balls.—Boil without stirring, two cups of shaved maple sugar and a cup of water. At the hard ball stage add a heaping tablespoonful of good butter. Beat till creamy. As soon