CANDIES.

Northern Advocate, 22 January 1927, Page 10

CANDIES.

SOME EECIPES. Honey Fudge—Two teacupfuls granulated sugar, 1-3 cupful lioney, 1-3 cupful water, i teaspoonful cream of tartar, 2 whites of eggs, i teaspoonful desiccated cocoanut, 4 teaspoonful vanilla essence. Put the honey, sugar, water and cream of tartar into a saucepan, bring slowly to the boil, and cook gently until a temperature of 260 degrees Fahr. is reached. Have ready the stiffly-beaten whites of egg, pour the boiling syrup slowly on to them, beating vigorously. Add the vanilla essence and desiccated cocoanut. Beat until thick and creamy, pour into a buttered pan, and when cold cut into squares. Do not use margarine or other subsitutes for butter, as the flavour of the sweets would be impaired.

Sweet Violet Fondants. —Half a saltspoonful of cream of tartar, Mb of icing sugar, 12 drops of sweet violet essence, a tablespoonful of cream, and ■a few drops of violet colouring, 2oz of crystallised violets, white of half an egg. Roll the sugar free from lumps, then rub it through a fine sieve, mix with it the the cream of tartar, knead in the cream, the essence, and a drop or two of colouring. Add the whipped white of egg, a little at a time, and knead it to a smooth, evenly coloured paste. The The paste must not bo at all sticky, but just pliable enough to form into fondants. Take a piece of the paste about the size of a small walnut, dip your hands into icing sugar, and roll it into a ball. Then pull into oblong or nnv shape you desire. Place them on a tin dusted with icing sugar, press on each a violet, and, if liked, tiny (Tj-een loaves cut out in angelica. Lemon Creams. —These are made the same way, but substitute a teaspoonful of lemon juice or twelve drops of lemon essence, and just trough yolk of the egg to colour, and decorate with candied lemon peel ■ or a walnut. «

Velvet, Fondant. One teaeupful glace cherries, ’ teaspoonful chopped walnuts, 2 teacupfuls granulated sugar, teaeupful cream, J teasponnful cream of tartar, 1 teaspoonful vanilla essence. Chop the cherries finely. Put, the sugar, cream, mu' cream of tartar into a saucepan, and cool; until n temperature of 2IIS degrees I’ahv. is reached. Allow to cool, then beat until creamy. Add the chopped walnuts, cherries, and vanilla essence. Beat until stiff, thou knead well. Bhape into a, long roll and cut ofi .pieces of equal sire, place on wax paper to dry. Leave for 4S hours and place in paper eases.

FASHIONS IN PRINTS. AMETHYST A FAVOURITE SHADE. Toilettes favoured in England and France during the recent summer included piaterials in chocks and flora patterns in mauve, black, mauve and white, with smart finishings in a pale shade of violet.

Amethyst, blue and bois de rose wore almost equally popular. Amethyst in particular created a new, a most enticing atmosphere, festively modelled in gowns designed for matrons' wear at garden parties or similar social functions. Chiffon, in rich quality, printed in amethyst, black and grey, in cube or cabalistic form against an amethyst background in more delicate tone, provided material upon which skilled craftsmen decided to expend their best talent. In many cases gowns very beautiful, and strikingly original resulted. For the purpose in view fabric, printed, required to bo selected with no little care and discrimination. A scheme, too florid, employed in the making of a dress for a figure, the youthful lines of which had long since been lost, might not feature a pattern too dominating. No little experience was necessary to the achievemnt of a tout ensemble wholly gratifying. It says much for the artistic perception of those undertaking the task that on all sides their efforts were accorded the most sincere appreciation.

Artists, who for years have made study of the subjects, finally agree that amethyst is an ideal colour for the framing of charms mature. The delightful softness of such shade, the delicate reflection cast upon a compaction a trifle faded, and 'hair silverwhite, by material thus tenderly toned may not be rivalled by colour more decided.

A model chic to a degree, planned for an elderly woman somewhat generously proportioned, featured black silk mavocain, daintily patterned in amethyst in floral design. A slenderising line was given bv a cross-cover bodice, finishing at the left hip under a flat rosette in corded pleated ribbon in a shade of amethyst to match the design. At the shoulders several fine tucks lent the necessary fullness. A sheath skirt showed a binding in the amethyst ribbon, and a tunic-like effect was imparted to the bodice by a deep fall of the patterned marocain cut on the cross, and ending three or four inches above the skirt hem. narrow rouleau in the amethyst ribbon marked the low hip waist, and was continued down the side and around the fall of the patterned marocain. Bindings, to correspond, completed the V neck and the wrist-length sleeves. A dainty finish was given by a turnover collar with two rows of 'ecru lace.