CANDIES AND CANDY MAKING Candy Making should be taught and acquired as one of the most use ful of womanly accomplishments. Like every other art that calls for skill and intelligence, it' has an edu cational value. And the universal fondness for sweets renders the candy maker a popular favorite. Thus the mother who can make good candy and is fond of practicing her skill, or teaches and encourages her daughters to do so, will not only make her home attractive to her own family, but will also acquire an en viable reputation as an entertainer. Then, too, there is a good market in all parts of the country for first class homemade candies. Even in cities where the large confectioners' shops seem capable of supplying every de mand, good homemade candies are given preference at the highest prices; while in small towns and rural districts, where cheap candies are the rule, the hoinemade article, if of good quality, will always find a ready sale. Children may offer a few pounds of homemade candies for sale at a small booth or table placed, in summer weather, on the lawn, and in many localities can thus earn a good many dollars from passers-by. Or after a reputation for the quality of the product has been acquired, orders may be obtained from local merchants or from neighbors. When any considerable amount of candy is made, the best materials will not cost over 15 cents a pound, and prices ranging from SO cents to $1 a pound are the rule for a high grade domestic article. A candy booth, always providing the contents are of the best quality, is usually one of the most profitable features at church fairs, lawn parties, and other enter tainments for the purpose of raising money.
Utensils for Candy Making.—The entire outfit of a professional candy maker can be afforded by anyone. First in order is a suitable surface on which to pour and work fondant and other candies. A flat or shal low box or tray, 3 or 4 inches deep and of any convenient size, lined with tin or zinc, is used by many confec tioners. But a marble slab, such as the top of an old-fashioned center table or bureau, is ideal for this pur pose. It should be used wrong side up. A couple of candy scrapers or toy hoes like garden hoes are needed to work cream candy. Or have a car penter make a spatula or flat scoop of hard wood, 12 or 15 inches long, shaped like a snow shovel, but having a very thin beveled edge, as shown in the illustration. This is used to lift
and scrape the fondant. A good granite or porcelain double boiler, a broad, thin-bladed palette knife, a quantity of waxed paper, a two-tined fork with which to dip creams and bonbons; these complete the neces sary outfit. A good pair of scales, a suitable measuring cup or graduated glass should be at hand in the kitch en. And a small stock of fancy molds or starch prints will be found convenient.
Ingredients for Candy.—These are of three sorts: sugar, fruit, nuts and the like, perfume or flavoring, and coloring matter. As to sugar, that known as Confectioners' XXX is the best and is used by confectioners for the finest grades of uncooked can dies. Confectioners' " A " sugar is not as good, but is sometimes used for cooked candies. Pure granulated or loaf sugar properly clarified, forms satisfactory substitute. But if adulterated sugar is used it will not be possible to get satisfactory re sults. The ordinary powdered sugar 'sold by grocers is not usually prop erly refined, and in many cases is adulterated. If the scum which rises is dirty or if the melted sirup has a brownish or purplish tinge, it is not fit for the finest grades of candy. And even the best granulated sugar or ordinary powdered sugar is not suitable for uncooked candies. Hence, if you expect to make candy for sale or are ambitious to secure the best re sults, ask your grocer to make a spe cial order for Confectioners' XXX sugar, which can be procured of any large dealer in candy or wholesale grocery house at a slightly higher price than ordinary powdered sugar, and use this for uncooked fondant, icing, and the better grades of creams and bonbons.
White sugar must be used for all light-colored candies. But coffee or dark-brown sugar may be used for caramel, dark-colored nut candies, taffy or molasses candy that is to be pulled; or for any candy that is to be colored in dark shades.
Measurements for Candy. — One pint Confectioners' " A " sugar, Con fectioners' XXX or " powdered " su gar equals of a pound.
One teacup or tumbler equals a pound.
One pint, of brown sugar equals 14 or 15 ounces; 1 teacup of brown su gar equals about 9 or 10 ounces.
Two tablespoonfuls equal 1 ounce, or 32 tablespoonfuls 1 pound.
These measures are approximate, but are sufficiently accurate for prac tical purposes.