THE RURAL NEW-YORKER 
1357 
deD the heart of a .sister or brother far 
away, or the city cousin or friend. Just 
a tiny snapshot photograph of the giver 
herself, neatly trimmed and pasted in one 
corner, adds an effective touch to a gift 
of this kind. If you have saved up your 
old candy-boxes they can be made to look 
like new by relining them, and adding a 
picture or photograph to the cover to 
molding into creams. If you are not go¬ 
ing to make it up into candies at the 
end of this time pack the fondant in a 
small stone jar; cover the top of the 
jar with a damp cloth, and let it stand 
until you are ready to use it. It is a 
good plan to make your fondant a few 
days ahead of time; then you can make 
up and pack your candies at your leisure. 
Preparing Christmas Candies. 
hide previous decorations; in this case 
the picture should be the same size as 
the top of the cover. Odd-shaped boxes 
and basket conceits can be purchased 
in the live and 10-cent stores, as well as 
the plain quarter, half, and pound candy 
boxes; these could be decorated in a sim¬ 
ilar manner to those made at home. 
The French fondant forms a fascinat¬ 
ing foundation for the candies, for it can 
be worked into so many charming ways, 
by the addition of different flavorings, 
coloring, candied fruit and nuts. Even 
if the boiling process does seem a bit 
hard, it is really worth while, and if the 
directions given here are carefully fol¬ 
lowed there will be no need of failures. 
Any granite kettle that is large enough 
to allow for the boiling up will do to 
cook it in, although a round-bottom kettle 
is better than a small deep one. Always 
cook your candy over a hot steady fire, 
as the more rapidly the sugar cooks the 
better the candy will be; a great many 
failures in good candy making are just 
due to simmering instead of boiling. Al¬ 
ways stir the sugar well until it is thor¬ 
oughly dissolved, or it will settle to the 
bottom of the kettle and burn. Candies 
that contain milk, cream, butter or mo¬ 
lasses requires constant stirring while 
boiling to prevent sticking and scorching, 
but those containing only sugar or glu¬ 
cose will not burn until they have reached 
a very high temperature. Never add too 
much water when you put your sugar on 
to cook, for it must all boil away before 
it is of the right consistency, which means 
a long boiling, and frequently causes the 
candy to grain. 
To make the fondant put one-half pint 
of cold water in your candy-kettle, and 
then stir in two pounds, or a quart meas¬ 
uring-cup level full, of fine granulated 
sugar, and add one large tablespoonful 
of corn syrup or glucose. Place the ket¬ 
tle over a steady heat; stir the sugar 
gently over the bottom of the pan, to pre¬ 
vent sticking, until it is completely dis¬ 
solved. If you have not the corn syrup 
at hand one-fourth teaspoonful of cream 
of tartar, or three drops of acetic acid, 
may be added at this point. Either one 
of the materials mentioned above, as 
well as the glucose, will cut the grain of 
the sugar and prevent it from sugaring. 
As soon as the syrup begins to bubble, 
with a small flat brush dipped in water, 
or a swab made by winding a bit of 
muslin around a fork, wipe down the 
sides of the kettle, for the crystals that 
form there if allowed to remain during 
the boiling will drop into the syrup and 
perhaps cause it to grain. Boil steadily, 
without stirring, until the “soft-ball de¬ 
gree” is reached; that is when a little 
of the hot syrup dropped into cold water 
can be gathered in a soft lump between 
the thumb and finger. Remove quickly 
from the fire and turn out on a cold, 
moist platter to cool. Do not move or 
jar the syrup during the cooling process. 
When quite cold, stir into a thick creamy 
mass until too stiff to stir, then work 
with the hands until smooth and easy 
to handle; it should be soft and pliable 
as dough. Let stand 24 hours before 
Nougat and penoche are two popular 
candies that are easily made. For the 
nougat melt two pounds of sugar with 
four tablespoonfuls of water. Have ready 
two cupfuls of sweet almonds, blanched 
and chopped, peanuts or walnut meats 
may be used instead of the sweet al¬ 
monds. When the syrup begins to take 
on a yellowish tinge remove from the 
fire and. add the nuts with a little grated 
lemon peel. Beat steadily for five min¬ 
utes, or until stiff, then pour into long 
shallow tins, well oiled, and when near¬ 
ly cold mark into squares. 
For the penoche, boil two cupfuls of 
brown sugar with one cupful of milk 
and two tablespoonfuls of butter until 
the “soft-ball degree” is reached, then 
have ready 1 % cupful of walnut meats, 
butternuts, peanuts, or pecans, any will 
do, chopped. Remove the candy from the 
fire, let it cool, and add one teaspoouful 
of vanilla and the nuts and beat until 
stiff and creamy. 
Sea-foam candy is another easily made 
sweet. Boil together two cupfuls of light 
brown sugar and two-thirds cupful of 
Embroidery Designs 
•A 
TAfA 
ActK 
No. 365 is a very attractive Fancy Apron. 
It is simply a square of very line orgamlie 
turned over on two sides to give it an odd, 
unusual shape. The sprays can be worked 
solid and the dots in eyelet stitch. The 
edge is done in the buttonhole stitch after 
l>eiiig nadded' with darning cotton. The lat¬ 
ter should be worked with a chain stitch, 
graduating it at the points of the scallops. 
It is stamped on finest white organdie, price 
with mercerized floss of any desired shade 
30 cents. 
AAAA/WVNAAAA^AAAAAAAAA/WN^^AAAAA/^ 
water until a little beyond the “soft-ball 
degree,” just a little stiffer than for fon¬ 
dant without being brittle. Have the 
white of an egg beaten stiff and dry, 
and pour the hot syrup gradually into it, 
beating constantly and as rapidly as pos¬ 
sible. While doing this add one-half 
teaspoonful of almond extract. When 
light and stiff enough to hold its shape 
drop from the end of a spoon on waxed 
paper, and let stand until firm. 
Nearly every girl has her own favorite 
recipe for fudge, but for those who have 
not paid much attention to this particu¬ 
lar branch of candy making and want to 
begin now, here is an excellent one: Put 
two pounds of sugar in a saucepan with 
one-half pound of corn syrup or glucose, 
one quart of cream, and one tablespoon¬ 
ful of butter, and stir constantly until 
the “soft-ball degree” is reached, then 
remove from the fire and add enough 
finely grated chocolate to give it a good 
color, a teaspoonful of vanilla, and one- 
half cup of chopped black walnut meats. 
Beat for a moment, and turn into a shal¬ 
low pan lined with oiled paper and cool, 
then mark into squares. 
A loaf of delicious fruit cake, prettily 
decorated and daintily wrapped, offers a 
very attractive gift for the boy or girl 
away from home, or the same cake mix¬ 
ture can be baked in small fancy shapes 
and decorated to suit the fancy of the 
season with nuts, candied flowers, can¬ 
dies, and silver dragees. 
ROSAMOND LAM PM AN. 
Grape Conserve. 
Will you kindly give me a recipe for 
grape conserve? c. H. 
Remove the skins from five pounds of 
grapes. Cook the pulp till tender, and 
press it through a sieve to remove the 
seeds. Add to pulp the skins of the 
grapes, the juice and minced rind of two 
large oranges, three-quarters of a pound 
of stoned raisins, or a scant pound if 
preferred, a pound of chopped walnuts 
and as much, by weight, of sugar as of 
grapes. Let the mixture boil till thick, 
put in glasses like jelly, and seal with 
paraffin when cold. 
Mountain Ash Berries. 
I note that some one wishes to know 
about mountain ash berries. When we 
were visiting in New York last Summer 
some one . told me they made jelly using 
part or half berries and half apples, and 
it was fine. A cousin had the hay fever 
badly and she found that a jelly made of 
mountain ash berries, the same as you 
would make any other kind of jelly, cured 
the hay fever not only for her but for 
others near there. For that it seems as 
though they would be well worth saving. 
AUNT SARAH. 
R. N.-Y.—According to the United 
States Dispensatory, all parts of the 
mountain ash are astringent, and it pos¬ 
sesses some definite medicinal properties. 
You will require six pounds of the ber¬ 
ries and four pints of water; simmer 
fruit and water together until the ber¬ 
ries are tender, then strain off the liquid. 
Measure the strained juice and to each 
pint allow one pound loaf sugar, but be¬ 
fore adding the sugar allow the juice to 
boil for about 15 minutes, then add the 
sugar and boil another half hour and put 
in jelly glasses. e. w. 
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you 
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