Imperial Valley Press

SISTER MARY'S KITCHEN

This is the second of a series of six articles by Sister Mary providing choice food, candy and cake recipes, besides helpful suggestions, for your Christmas dinner.
BY SISTER MARY NEA Service Staff Writer

As Christmas nears it's time to think about making Christmas candies. Particularly fondant which is better for a period of ripening.

There are many other candies, too, to be made for Christmas boxes, delightful gifts from our own kitchens.

There are certain precautions to keep in mind when making candy of any variety and perhaps a brief list of them will be helpful.

First, always have all the ingredients and utensils at hand and ready before beginning to cook the sugar.

Second, do not let candy boil until the sugar is thoroughly dissolved. Fondant is stirred until the sugar is dissolved and the boiling point is reached. After that do not stir. All candies containing milk must be stirred while boiling to prevent sticking and scorching. Stir slowly and use a wooden spoon.

Wiping Down Crystals

Be sure to wipe down crystals from the sides of the pan when making fondant. A pastry brush dipped in water or a bit of clean cheese cloth wrapped around the tines of a fork dipped into water and the excess pressed out, either can be used. If the sauce pan is covered for a few minutes of the time, the crystals should be wiped down as soon as the cover is removed. The wiping down should be done before the candy starts to boil and frequently during the cooking period.

Another precaution is to be sure to let the candy cool before beating it. This applies to all fine grained candies such as fudge, fondant and penuche.

A round-bottomed, aluminum pan is best for cooking candies.

Fondant

Two cups granulated sugar 1/8 teaspoon cream of tartar, few grains salt, 2/3 cup boiling water.

Mix and sift sugar, cream of tartar and salt into a smooth sauce pan. Add water and stir until sugar is melted. Put over a low fire and bring slowly to the boiling point. Place a pan of cold water close to the pan of cooking syrup and wipe off crystals as they form. Cover pan and let boil two minutes. Remove cover and swab off crystals. Boil uncovered until a soft ball is formed when a few drops are tested in a saucer of cold water.

The candy thermometer should register 238 degrees F.

When syrup is cooked enough, immediately put the pan into a larger pan of cold water and let stand undisturbed until cool. Beat with a wooden spoon until creamy. When too stiff to stir turn onto a large platter or marble slab and knead until soft. Put into a bowl brushed with olive oil, cover with a dampened cloth and then cover the bowl tightly and let stand several days before using. Flavor when ready to form into shapes.

Butter Creams

One cup fondant, 4 tablespoon butter, 1/2 teaspoon vanilla.

Work butter into fondant. Add vanilla and beat until thoroughly mixed. Put into a bowl, cover closely and let stand in a cold place until chilled and firm. Form into marbles and dip in chocolate.

Peppermint Wafers

One cup fondant, 2 or 3 drops oil of peppermint.

Make fondant into a flat cake and drop peppermint into the center. Work with a wooden spatula or the fingers until smooth and thoroughly mixed. Make into flat shapes about the size of a half dollar and coat with bitter chocolate.
Tomorrow's Menu

BREAKFAST: Apple Sauce, cereal, cream, crisp broiled bacon, bran muffins, milk, coffee.

LUNCHEON: Cream of potato soup, olive and nut sandwiches, prune pudding, milk, tea.

DINNER: Pot roast of beef with browned vegetables, tomato jelly salad, molasses pudding, milk, coffee.