CANDYCRAFT

Press, Volume LXX, Issue 21355, 24 December 1934, Page 4 (Supplement)

CANDYCRAFT

Oire-'mas t irni.- without sweets is r dull time for these who are not : iij'icring from prints of tuothache. ): mav be that-a wet day will come ■■: the holidavs. and you will want 10 plav Ihe "splendid il' somewhat -i-cky'game of swe-etmaking. Here ~rc a few hints and several recipes which iriav help those who like the kitchen better than the beach or the river-bank. l'reswatioiis The best ut toilers and fudges jm-.v ij ■ made from sugar, water, vmt-'-h- a-'f! a little flavouring, or irum sugar, milk, and colouring m;>:ie»- and perhaps coconut, hlab,n'v.tf preparations are unneces- ■ rv Mid only make the canclyr<V.k" unpopular in the kitchen. A h-r"i breakt',-i<i cud. a large spoon, : .-id"a -"nil' "'-e. a wuodeo stirring ]-i.,:\.- and a - r.d phab'e knife are :-'l li:f rccimrcments besides the r,;.;, ;md the ingredients. Soup j : ; .'cs. rve-d:shes. or meat plates •,t 'cxtene"" for turning out; . r : .-.,.Kvare is best for hard toffees, - ••■ e)i mav be a J lie fractious •• h.-n it eumes to cutting them. •""■.',•'(■:,!• i-f cold water and the ~.',.,,., '-rji'or. lire most important .;••<"• \ ou'gf t. coin". til.inching Almonds :"■,- •]!■■* rir.ionds in a not of cold .. ~:, •• P.i-s,- 10 the bod, leave to ,-:.',,: i !'v !- ; i!~ will come off nhiiiv- ..'' >'.;::- -;.■■! ;. ■■■• • • he vo!k fro:'-, the white \ . ■■■:\ r : v-■"■_ii ■ "■". put into a basin with - -y. ■•! ~ :•-■••-■•jionn of cold water, and ; . \ '■.. . '■ ,--. c:.s be ate: . S"rjl.:ru' L?.dcs r- r -I;;. ■ ' ■ :< ■''■:.'■ !i'o?" the dates. ';:"••'".': -a't'-d ;d mends, fondani, , ■• ■: -; ; ■ ■ - .. ( ;i fane-'. Close the . - • -,.' ■ ■.•:;...,' , : v.--r with o little ■■ ■, \,. r, t .. ati-1 veil in coloured • :;..•■ < : r'.i'iared coconut. ( '"lining Coconut '■'U ;■■ nr: add a'little colour, and | 11 v td ."_::::ciic;i : :■■! ;:.■ angekca ill boiling ■ •.. ■ t,.r .: few minutes, and it is l'u-'.g«- :-ikl Caiaiseis A li-.-.i . re., -s ;...■ d :m/ 1 : added to iu-.'gt- ;:;■; Ll . : : ;.i :i eU (".eGIHi* ice, I i'".id various cream.-. mnk.s all the difference io the tiavour and the texture. Tins and Plates t< S? se sh ° ul d be well buttered for « rt and i fud S GS . and rinsed in '- TnTvw' !°, r - ielliccl sweets, such , : ; " 0^ l!ght - fruit jellies, and f jiling Tests ■' <; '-Hr wi.hnM» a> ' lor boiling • ' rtr Wlth ™t using a thermometer!

There are seven stages to this scale which will serve as a guide for anyone not acquainted with the use of "a thermometer. Stage 1 -The thread: 216 degrees Fahrenheit to 218 degrees Fahrenheit. Stage 2—The pearl: 220 degrees Fahrenheit. Stage 3—The blow: 230 degrees Fahrenheit. Stage 4—The feather: 233 degrees Fahrenheit. Stage s—The ball: 240 degrees Fahrenheit to 250 degrees Fahrenheit. Stage 6--The crack: 290 degrees Fahrenheit to 300 degrees Fahrenheit. Stage 7—The caramel: 350 degrees Fahrenheit. 1. Dip vour forefinger into the svrup. apply to the thumb, and •dretch. If the thread is small it will drop quickly. If it is longer it will not. 2. If the thread reaches from thumb to forefinger without breaking it is a small pearl. If the finger and thumb can be stretched to their inmost it is a large pearl. 3. Dip a spoon into the syrup. shake it, and blow through the holes of the sugar. If sparks of light or bubbles show it is a blow. 4. When the sugar has boiled a littie longer, if if can be blown from the sporn easily, it has I reached the feather stage. '• fi. There are two si ages of the ball: hard and soft. To make the ball, roll a piece between the linger and thumb. 11. When the sugar breaks with .1 slight noise, and does not stick |

it is at the soft crack stage. Boil; again, and if ii snaps easily it in , at the hard crack stage. 7. When sugar is boiled to the caramel stage it becomes slightlydarker in colour. It snaps when tested, and makes a noise like breaking glass. Be careful to melt the sugar before the syrup boils. This will overcome any tendency to crystallise at the caramel stage. A Few Good Recipes Fondant 2 cups of icing sugar (i.e.. lib). The white of one egg. 1 teaspoonful of cold water. 1 dessertspoonful of lemon juice. Flavour to taste and colour to desire. Roll the sugar well, so that there" are no lumps in it, and put into a basin. Add the lemon juice and

water, then add tlie well beaten white of egg. If you want to make the mixture pink add a few drops of cochineal, and flavour with rosewater. Mould up well with your hands, usin? icing sugar to prevent sticking. When the paste is stiff put it on a large meat plate, and cut into squares or mould into any shape you require. Animals require only rough shaping to look effective. The rabbit and the elephant shown here may be made of brown or white fondant. The elephant's tusks should be made of long blanched Jordan almonds, and the rabbit's eyes and nose could be of currants and a raisin. A while rabbit could have eyes and nose of pink fondant. Coconut Ice lib sugar. 2oz butter. >. pint of milk. loz of cocoa or chocolate powder. A teaspoon of vanilla esesnce. Boil the sugar, butter, and milk, then add the cocoa. Boil slowly until when tested in cold water ;t sticks like soft caramel. Turn off the heat, add .essence, and stir in cool air until it stiffens. Pour on a greased meat plate, and when it is linn, bin noi cold, cut into squares.

j Th(j three recipes that follow were sent in by Francie England, Cheviot:— Turkish Delight j 2oz gelatine. j 1} pints water. j A good pinch citric acid. j 21b sugar. Melt gelatine in the water, then add the sugar and dissolve all slowly. Then let it boil for 20 minutes, stirring all the time. Add citric acid and colour and flavour to taste. Pour into wet soup plates I and leave for 24 hours. Then cut up and toss in icing sugar. Note—Colouring and flavouring. For the white part, pineapple, lemon, or vanilla. Pink part, colour with cochineal; flavour with raspberry, rose, or strawberry essence. Barley Sugar 4 cups sugar. 1 cup water. 2 tablespoons vinegar. J teaspoon cream of tartar. Boil for about 15 minutes, then drop a little into a cup of water, and if it hardens the barley sugar is done. Then add essence of lemon and pour on a buttered dish; when it has cooled, cut into long strips and make twists. Chocolate Fudge lib sugar. 2oz butter. 1 gill milk. 6 drops essence, loz chocolate. Dissolve sugar in milk. Add butter and chocolate. Boil till it will form a soft ball when tested in cold water. Take off the fire. Cool a little and then add essence. Stir till thick, then pour on a greased plate. Before it is quite set cut into squares.*

COLLECTING SEA SHELLS And What To Do With Them The boys and girls who go to the beach during the summer holidays know that there are many days when it is too cold to bathe, and there does not seem to be anything to do. Such days are ideal for collecting sea shells, especially wihen the tide is low. Here are some suggestions for making useful and decorative things out of sea shells of many shapes. First of all remove the rough chalky .substance from the outside of the shell with an equal solution of spirits of salts and water, and apply with a firm brush. You can buy spirits of salts quite cheaply at any hardware store, but be most careful not to get any on your hands or on your clothes, for it is a highly corrosive poison. Do not leave it about so that small childdren or animals may get it. After removing the rough surface from the shell, wash carefully Willi soap and water, then the shell is ready to make into one of the following. Figure 1 is half a shell made into a pin try. The two little shells which are attached for legs are secured by filling them to overflowing with hot sealing wax, or piaster of- Paris. Having done this, place them firmly in position and leave to set. Another way is to drill a couple of tiny holes through both the large shell and the legs, then put in soft copper rivets.

The trinket box shown In Figure 2 is made from a round tobacco tin which has already been painted a soft colour. The tiny shells can be arranged in circles, stars, or any other design and firmly attached with wax, plaster or glue.

The cup and saucer in Figure 3 make a pretty little ornament, or addition to a doll's tea set, but unfortunately it is not easy to find two shells which will make this combination. The saucer is merely one side of a large flat shelL Make sure that the shell for the saucer is flat so tfhat it will stand level when the cup stands In it. The cup may be formed from any deep shell of suitable size, and the leaa and the handle are attached with.