Candy-Making at Home / Two hundred ways to make candy with home flavors and professional finish

l kinds of candied fruits, also many kinds of dried fruits, such as dates, figs, raisins and prunes may be use

it is transparent. Remove the fruit with a strainer, and add more of them until all have been cooked in this manner. Then place them back in syrup and let them stand over night in it. In the morning remove and place them out in the sun. It is a good idea to place them in a sieve, spreading them over it, and then cover the sieve with netting. They can be dried in the oven if desired, but one must be careful that they do not burn. When dried place in boxes between layers of paraffine paper, sprinkling each layer with powdered sugar. Place in a dry place until

Confe

d quinces into the oven until dry. Dip each quarter into melted fondant. Pl

chino

ant that has been flavored with almond extract; then when ha

ry Divin

again. Pour the mixture over the stiffly beaten whites of two eggs and beat up until light and foamy. When the mixture begins to harden pour into buttered pans and when cool cut into squares. Any thick preserved

Frutti

ls of preserved or candied pineapple, and one tablespoonful each of peach and pear preserves. The addition also of a teaspoonful each of candied orange and lemon peel will improve the mixture. When partly cool pour into a mold fo

Car

rved pears, half a cupful of chopped candied ginger and a fourth cupful of candied lemon peel. Boil to the hard ball stage, add one teaspoonful of orange flavor and pour into pans. When cold c

n Fruit

uice or grape juice to make stiff paste-about three ounces will be enough. Beat an egg up stiff and work it into the paste. Roll out the marzipan an inch thick and cut into rounds or squares. Place a bit of preserved fruit on each one and mold the paste up around it. Place in the oven unt

rise

d cherries; try to have the varieties of fillings as great as possible. Fondant with several different flavorings may also be used. Dip some of these stu

llow Fr

ke a chocolate fudge and pour it over the marshmallows, which should have been placed on greased paper in a pan. Be sure that the fruit is entirely covered. When cold c

d Frui

h cupful of water and a pinch of cream of tartar. When the mixture has boiled to the hard ball stage pour it over the stiffly beaten white of one egg, add a teaspoonful of vanilla, or the kind of flavoring that will combine best with the frui

rry

re stir in a cupful of preserved cherries-the clear, transparent kinds are best. Pour the mixture over the stiffly beaten whites of two eggs and beat until light and foamy. Lay whole candied che

Favo

pan. Boil together two cupfuls of sugar, one-half cupful of water, and one-fourth teaspoonful of cream of tartar. Boil until it will make a hard ball when dr

le Mars

stove. Stir the mixture until it becomes thick and white. Drop a little into cold water, and if it becomes a firm ball, remove from the fire and whip into it the stiffly beaten whites of three eggs. Flavor with a teaspoonful

hocolat

glish walnut meats. Pass through a food chopper. For

melon

degrees. Pour over the stiffly beaten whites of two eggs, and beat up until light and foamy. Add one teaspoonful of vanilla, one cupful of chopped preserved watermelon

Del

r. Boil to the soft ball stage. Add a teaspoonful of vanilla, and one cupful of chopped d

fed

runes in melted fondant. Another way to stuff the prunes is to stone some dates, fit a cherry inside of each date, then fit the date into the prune, and dip in the fondant. The

it

one orange, and a teaspoonful of the juice of each, one cupful of seeded raisins, one cupful of English currants, one-half cupful of cocoanut, one-half cupful of dates, and one-fourth cupf

Cake

currant, red raspberry, or orange; then pour over this another layer of fondant, and when this has cooled spread with another thin layer of jelly and pour over the top

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