1913. 
1307 
Home Candy Making. 
Candies for the holidays are always in 
demand, and they are far and away more 
delicious when made at home. Any am¬ 
bitious boy or girl, with a knack of mak¬ 
ing just the sweets that appeal to candy 
lovers, can earn in a few evenings their 
own Christmas money, and in time, if one 
is persistent and likes the work, might 
build up a profitable year-round business 
in candy making. A well shaped, nicely 
flavored sweet, with a “fetching” name, 
daintily put up in neat packages, is 
sure to bring success to the youthful 
manufacturer. 
The art of candy making is not half 
as mysterious as it seems; in fact, many 
varieties of candies make themselves 
when started right. We will take as an 
example the French cream fondant, the 
simplest and most facinating foundations 
for Christmas candies. All the utensils 
needed for this are a round-bottom porce¬ 
lain or aluminum kettle, a long handled 
wooden spoon, a small flat painter’s 
brush, and the marble top from an old 
fashioned centre-table, or, if this is not 
at hand, a large earthenware platter will 
do. For heating and boiling, either the 
ordinary coal or gas range, or a small 
oil stove, may be used. 
As for the materials to start with, get 
a few pounds of fine granulated sugar 
(“Mold A” is what the confectioners use). 
There should be some nuts, shelled and 
blanched, and fruit, such as raisins, figs, 
dates, candied cherries and citron. A 
little cream of tartar or acetic acid to cut 
the grain of the sugar, a cake of con¬ 
fectioner’s sweet chocolate or any good 
bitter chocolate, and a few good extracts. 
Then with the rules given below accurate¬ 
ly followed out a good stock of delicious 
French creams can be easily made. 
French Cream Fondant.—The real 
French cream fondant should be soft, 
smooth, and velvety-grained, just firm 
enough to hold its shape well. The art 
of making it just right lies principally in 
the boiling. Put one half pint of cold 
water in the candy-kettle, then stir in 
two pounds, or a quart measure level 
full, of fine granulated sugar, and place 
over a steady heat. (If the day is damp 
a little less water is needed than when 
the atmosphere is dry). It is not ad¬ 
visable for the beginner to boil a large 
quantity at one time, as it is easier to 
manipulate a small amount, and the re¬ 
sult will be far more satisfactory. Stir 
the sugar gently over the bottom of the 
kettle, to prevent scorching, until com¬ 
pletely dissolved, then add one-fourth 
teaspoonful of cream of tartar or three 
drops of acetic acid. 
As soon as the syrup begins to boil, 
dip the brush in cold water, and care¬ 
fully wash down the granulated syrup 
gathered on the sides of the kettle, then 
cover closely, and let steam for a moment 
or two; remove the cover carefully; it 
is very important not to stir or disturb 
the syrup in any way after it begins to 
boil. Let it boil steadily and evenly until 
“the soft-ball degree” is reached, or 
when a little of the hot syrup dropped 
in cold water can be gathered into a 
soft lump between the thumb and finger; 
then quickly remove the kettle from the 
fire, and turn the contents out on the 
marble slab of platter, to cool. Do not 
move or jar the syrup during the cooling 
process. When quite cold stir with the 
wooden spoon into a thick, creamy mass 
until too stiff to stir, then work with 
the hands until it is perfectly smooth and 
will not stick to the fingers. Pack the 
great lump of sweet in a small stone jar; 
cover the top of the jar with a damp 
cloth, and let stand twenty-four hours 
before molding into creams. 
A delicious coffee cream may be made 
in the same way as French cream, by 
using one-half pint of strong clear black 
coffee instead of water. Delightful nut 
caramels will be the result if you add to 
the same amouni of sugar and cream of 
tartar one-half pint of cream, allowing it 
to cook just a moment or two longer, and 
stirring it constantly during the boiling. 
Just before turning out on the slab to 
cool add one-half pound of chopped wal¬ 
nut meats. 
For a very nice maple cream use one 
pint of pure maple syrup, one-fourth pint 
of water, one cupful of granulated sugar, 
and a pinch of cream of tartar, follow¬ 
ing the same directions as given for 
French cream. An excellent chocolat > 
fudge is made by working into French 
THE RURAL NEW-YORKER 
cream enough melted bitter chocolate to 
suit the taste, or the cream may be soft¬ 
ened in a double boiler over hot water, 
and the melted chocolate added. A little 
melted butter stirred in with the choco¬ 
late will make a richer fudge. This can 
be turned into small pasteboard boxes 
lined with paraffin paper and left until 
firm, then turned out and cut into squares 
or bars. 
For your French creams always use 
the best of flavorings. No matter how 
well your creams are made, if they are 
not nicely flavored they will not be good 
candies. With a pure flavoring they will 
require only a few drops to flavor them, 
and a small quantity will last a long 
time. Color paste made from vegetable 
and fruit coloring, is not expensive, and 
if delicately used, adds a dainty touch 
to creams, and gives a pleasing variety; 
these should be worked into the cream 
with the flavoring, just before molding 
it into creams. 
A little practice in molding creams will 
soon provide you with a great many var¬ 
ieties and combinations. A box of any 
choice confectioner’s may be used as an 
example. Decorations, as nut meats, 
halves of candied cherries, pieces of cit¬ 
ron, etc. are pressed in or laid on top 
while the creams are still moist. Fruit 
creams are made by filling stoned dates, 
candied cherries, white grapes, and the 
seedless raisins, with small balls of the 
French cream flavored with vanilla. 
For chocolate-coated creams, cut the 
chocolate into small pieces and place in 
a bowl over hot water; a small double 
boiler is best for this purpose. If the 
bitter chocolate is used sweeten it with 
a little xxxx sugar. Remove from the hot 
water as soon as melted and stir until 
cool, then dip the creams in one at a 
time, using a stiff wire bent in a small 
loop at one end, and drop carefully on 
oil-cloth or paraffin paper to harden. 
When the chocolate begins to thicken 
place over hot water, melt, and stir again. 
Creams to be dipped must be allowed to 
dry after molding, or they will loose their 
shape when immersed in the melted choc¬ 
olate. Do your dipping in a cool room; 
when thoroughly hardened place in an 
airtight box, if possible, with paraffin 
paper between the layers, and keep in a 
cool place until ready to pack in the 
smaller boxes. 
As for candy boxes, they can be bought 
at the five and 10 cent stores, or very 
simple ones may be made at home by the 
candy maker himself, from medium-weight 
cardboard. These may be left plain, or 
they can be decorated, just as it suits the 
fancy. Before putting in the candies, 
line each box with paraffin paper, and 
cut it so that there will be enough to 
fold over the candy when the box is 
filled. Cut pieces of white cardboard to 
put between the layers, and fill up the 
corners and chinks with chocolate-coated 
nut meats; wrap some of these in silver 
or gilt foil for the top layer, they will 
give a pretty finish; two or three will 
be sufficient for one box. Now fold the 
paper over the candy, tie a piece of nar- 
raw white ribbon around the box, and 
put on the cover. Cut white wrapping 
paper the size of your box. leaving it 
long enough so that the ends will fold 
just to the top, then tie with narrow rib¬ 
bon or tinselled cord. 
ROSAMOND LAMP MAX. 
A Wise Woman Says. 
“It does have a ridiculous, sixteenth 
century sound when a man speaks of his 
wife’s insubordination, but the more I 
think of it there does seem some slight 
justice in Howard's selection of that op¬ 
probrious term.” Mrs. Sage was dis¬ 
cussing with a friend the married un¬ 
happiness of a charming man and a cul¬ 
tivated and gifted woman who had hap¬ 
pened to marry each other. 
“Oh I see you take breath as if to 
argue me into the middle of the reign of 
William the Conqueror. He used to chase 
Queen Mathilda about and strap her with 
his bridle rein, didn’t he? Well, she in 
turn kept the maids of her household 
under good discipline, for they did some 
notable pieces of needlework, if I re¬ 
member rightly. You see she was no 
meek and spiritless creature. 
“When Howard first complained of 
Isabel’s insubordination my woman’s re¬ 
sentment flashed up just as yours does 
now. But really should not a woman be 
subordinate to her husband? Should he 
not have first claims to public notice and 
to the position of head of his household? 
I remember Isabel’s father and mother, 
and certainly she did do most of the 
talking and took the leading role on every 
occasion. He was a man of ability, and 
could converse very well when given a 
chance, but he was always second fiddle 
to her prirno. I have heard Isabel refer 
feelingly to the discords and unhappiness 
tLat spoiled her home when a child. She 
./anted hers to be different, but somehow 
she has failed to grasp the secret that 
most really successful wives keep for per¬ 
sonal use. She has a bright mind and 
ready use of words, and she feels that 
to talk is her inalienable birthright. She. 
doesn’t guess that a wife’s safe path to 
victory can have but one name, and that 
is silence. 
“When I think of the contested points 
that have been won by keeping still I 
wonder that a woman ever wastes her in¬ 
fluence in talk. When you drop argu¬ 
ment for silent listening you go over onto 
safe ground. And if you go there in the 
right spirit you will stand where you 
can see completely over the head of the 
force that opposes you. Now Isabel 
might make Howard a much happier and 
more contented man if she would but let 
him do the greater share of the talking. 
Being more contented he w r ould be more 
amiable and her own liberty would, in 
the end, be so much increased. Suppose 
she doesn’t agree with what he says, sup¬ 
pose much of it seems wide of right con¬ 
clusions ! Her place in life is not to 
correct his opinions, but to afford him 
the indulgence, respect and charity every 
man has a right to expect from his wife. 
While keeping silent she would come to 
see that much of his talk is mere liking 
to hear his own voice. In one sense 
every man needs mothering. And you 
know what mother-love is. It is wholly 
loyal and never critical. It prefers an¬ 
other before itself. And nothing else in I 
the world makes the woman herself so 
admirable and lovely.” a. t. s. 
Pickled Carrots. 
An inquirer in Michigan desires a re¬ 
cipe for pickled carrots. This is entirely 
new us. Our advice 'would be to wash 
the carrots, boil till tender without peel¬ 
ing, then peel or rub skins off, put in 
jars and cover with boiling spiced vine¬ 
gar. If anyone can give us a tested re¬ 
cipe for pickled carrots we should like to 
receive it. 
Corxixg Beef. —I notice sometime 
since a reader wanted a recipe for salting 
beef. I send the one I have used suc¬ 
cessfully 40 years. Four quarts fine salt, 
six pounds brown sugar, two ounces salt¬ 
petre to 100 pounds beef. I like to take 
the bones out, but this is not necessary. 
Rub each piece with mixture, pack tightly 
and put on heavy weight. In three days 
it will be covered with brine. Take dry¬ 
ing pieces out in 10 days. Such beef will 
keep good until harvest or longer. If 
cask should leak make brine to cover. 
J. T. L. 
Just common everyday wheat griddle 
cakes may be so varied by a change in 
flavoring that they become festive enough 
for a simple dessert. The addition of 
dried fruit, one tablespoonful for every 
cup of batter, is a nice change; finely 
shredded candied orange peel may be 
used, or raisins, figs or dates coarsely 
chopped. Grated cocoanut is another 
change. Such pancakes may be flavored 
with orange, juice and grated rind, or a 
little honey and grated nutmeg. Apple¬ 
sauce pancake is another very nice 
change. Make a good wheat batter, cook 
in large pancakes, and as soon as done 
slide on a hot platter, cover with rich 
apple sauce, and let it stand in the oven 
seven minutes; serve piping hot. 
FOR CHRISTMAS GIFTS 
SINGING CANARIES 
$1.00 Upward 
“Everything in the bird 
line from a Canary to 
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catalog of bird* with 
prices. 
G. D. TILLEY 
Darien, Conn. 
TRAINED CANARIES 
He Mott Wonderful Imitator* In the World ! 
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can do, how they are trained and how wo 
ship them all ovar the World. Writs today. 
CUGLEY& MULLEN CO.. 1282 Market SUW, 
(The Largest Bird Store in the World.) 
Guaranteed Talking Parrots as low as K.9A 
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Page Catalog. 
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THE AMERICAN WELL WORKS 
General Office and Work*: 
AURORA. ILL. 
Okicago Office: First National 
Bank Building 
Look on Page 67 of This Book 
And Save $15 or More fth^ft&esfqnSfu^ 1 
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