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Candies and Candy Making: Knead

Knead to a stiff paste with the aid of a little rose water, and form into drops or lozenges. The refined extract of licorice comes in solid form and after being dried for a few days in a warm place can be easily reduced to powder and mixed with the other ingredients.

Ginger Lozenges. -Place ounce of gum arabic in an earthenware bowl, pour over it 1 gill of hot water, and let stand to cool. Stir to a stiff paste with Confectioners' XXX sugar, of which about 14 ounces will be required, and flavor with spoonful of powdered ginger. Knead to a stiff paste, roll out, and cut or mold to any desired form.

Sweet Almond Lozenges. Knead together to a stiff paste 1½ pounds of Confectioners' XXX sugar, pound of wheat or cornstarch, 1 pound of powdered blanched almonds. Flavor with essence of orange or lemon if desired.

COUGH CANDIES Hoarhound Candy. -Boil the hoarhound in a little water until the juice is extracted, and strain through cheese cloth. Boil any desired quantity of sugar with just enough water to dissolve it and stir in the juice.

Work the sugar with a spoon against the sides of the pan until it grows thick and creamy. Pour out in a buttered pan. When nearly cold mark into squares and let dry.

Or boil the sugar until candied and stir in dry and powdered hoarhound. Pour out in buttered tins to cool.

Pine-tree Tar Cough Candy.-To 10 pounds of granulated sugar add 3 pints of water. Boil to the hard snap, pour out and while cooling spread on top 10 drops of tar (made by dissolving 1 tablespoonful of tar in 2 tablespoonfuls of alcohol), 1 tablespoonful of oil of capsicum, 1½ tablespoonfuls of oil of wintergreen. Work together with the hands or a wooden paddle until these substances are thoroughly worked in, keeping the mass warm before the fire, or by means of a soapstone. Roll into round sticks and keep rolling until cold.

TO COLOR AND FLAVOR CANDY Colorings for Candy.

Coloring matter for candies can be purchased in small jars for a few cents each.

These are so intense that a drop will CANDIES AND CANDY MAKING tint a pound of candy. Hence they will last a long time. Red, yellow, orange, light green, violet, maraschino, constitute a good assortment. Some knowledge of color is necessary to a tasteful effect. White cream may, of course, be coated with any other color, but colored cream should be coated only with tints or shades of the same color. Otherwise the center will show through and produce an unsatisfactory effect. The center should usually be of a lighter tint than the coating. A good rule when coating bonbons is, after having formed the centers, to set the fondant away for twenty-four hours.

Then melt it with a little added coloring matter to give a deeper shade and coat the centers in this.

Thus maple cream may be coated with maple fondant, chocolate cream with chocolate fondant, and the like.