V
DECEMBER
15. 1912.
DRAPING OF FURS NOW IS BECOME
DISTINCT ART OF DRESSMAKERS
Heayy Skins Are as Easily Manipulated as Velvet or Silk Moleskin and Imitation - Moleskin Wraps Are in
Demand for Christmas Season and Furriers Have Difficulty in Supplying Pelts. v .
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-
THE draping- of fur would scarcely
have -been thought of a decade
ago, but now that fashion has
gone mad over draperies, fur comes
Into its turn for draped effects and the
pelts are so skillfully treated that even
heavy skins are as easily manipulated
as velvet or silk. The wrap of black
broadtail is beautifully draped in the
RICH AND COSTLY FURS AS GIFTS
FOR CHRISTMAS ARE MUCH SOUGHT
Moleskin Is Santa Clans' Favorite This Year Theater Wraps With Muffs to Match Popular, and Fur fcy Yard
v Is Not to Be Despised Short Fur Coats Again Appear.
ANT day. in the week just preced
ing Christmas, you may see wo
men lingering before the luxur
ious displays in the furriers' windows
with intent and absorbed expression of
eye. They are "choosing," and by and by
8anta Claus through the medium of in
dulgent father or husband, will be tact
fully made aware of the choice. And
further down town before the humbler
furriers' windows equally desired sets
of hand-painted mink, dyed raccoon,
imitation sealskin and furry-textured
caracul will be drawn to the atten
tion of Santa's ministrators. From
time immemorial furs have represent
ed the Christmas offering desirable and
verily, these days, do Christmas furs
often rank with diamonds, so rich and
costly are some of the fur wearables
brought out for my lady's delectation
at the holiday season.
This year Santa Claus must have
been pestered to distraction by the
requests for moleskin. Every woman is
clamoring for moleskin if not for an
evening wrap of moleskin, at least for
a graceful scarf matched by a muff.
Now moleskin Is a rare and expensive
pelt: the mole is a tiny animal and
hundreds of the little skins must be
matched and put together to make one
wrap. With the tremendous demand
for mole in Paris, in England and
America the price of genuine moleskin
has leaped to an almost hopeless figure
as far as the average Christmas giver
is concerned, yet moleskin is the con
tinued demand that reaches the ear of
Santa Claus.
New Fur Is Substitute.
Just in the nick of time has appeared
a wonderfully satisfactory substitute
for the genuine moleskin, an Austra
lian fur which, matched and dyed in
the lovely gray shade of mole, ap
proaches the genuine pelt so closely as
to be almost indistinguishable from it
by experienced furriers. Even this
Australian moleskin may not be had
for a song, and a muff and scarf of
it will cost Santa Claus the best part
of 1100; but it has relieved the pres
sure and scores of feminine hearts will
be satisfied on Christmas day, that
would otherwise have been doomed to
disappointment.
The full length fur coat is more or
f n winter necessity in some cir
cles; but the gay little theater wrap of
fur with a matching mutr lined uuiiiiy
with chiffon, is not so Indispensable
and Is more or less of a luxury the
sort of lemlnlne luxury that makes
Just the right sort of Christmas gift
The theater set comprises a big, soft
muff, light as thistledown and limp
and soft enough to be tucked easily
out of the way in a theater seat, and a
coquettish -wrap in the shape or a mue
mnnil. or a lone scarf which is only
intoTvded to protect the thinly clad
shoulders for a few moments while
waiting for a limousine in a draughty
theater entrance. These little wraps
are not worn in the street; they demand
n equipage and the big muff Is, of
course, included only by way of artistic
effect, since there can be no possible
use for it unless to hide surreptitiously
clasped hands from a cbaperone's
watchful eye.
Comt Is Larse.
. It is astonishing how much these
fetching little fur sets cost, when
their slxe is compared with the
sise of full-length coats and -wraps:
but some of them are very luxuriously
finished with touches of metallic lace
and silk roses and the linings are al
ways most sumptuous. A Christmas
muff and scarf set of this character is
r hter and blue fox the queerly-
named pinkish-tan fox fur, which is
really almost tne exact snaae oi oeaver
fur. This set comes from Paris und
the short-haired and long-haired furs
are cunningly combined, roses of gold
nun and old pink silk being used in
clusters as decoration. The muff of
fox has an envelope flap of beaver.
rancM down under an ornament of
gold cord finished with a tassel. Two
clusters of the pink and gold roses
trim the upper corners of the envelope.
Another Paris set designed for even
ing use. and which will make part of
the Christmas of a pretty debutante of
the season, Includes a big flat ermine
prevailing lines, a huge collar of silver
fox giving the completing touch of
elegance to the simple but rich gar
ment. Hundreds of moleskin and lmlratlon
moleskin wraps will 'be given for
Christmas presents this season, and
the furriers have been at their wits'
end to procure enough of the tiny pelts
to fashion the coats, wraps and scarfs
muff trimmed with tassels of white
chenille, and a broad ermine scarf meas
uring four yards in length, its ends also
irlmmed with the white chenille tas
sels. The wrap is Intended to be wound
around the figure and hips, with its
ends brought up over the arms, the
slender figure of its wearer being actu
ally swathed In a bandage of fur. This
long scarf and Its attendant muff are
made entirely of the spotless, or un
talled ermine, and the pure white effect
is very beautiful.
Fur Collarettes Popular.
Entrancing little collarettes of fur
are ready for those emissaries of San
ta Claus who cannot manage such sub
stantial gifts as scarf and. muff sets.
Some of these collarettes are merely
strips of fur which encircle the throat
as snugly as a man's linen collar; oth
ers are shaped to lie flat on the coat
at the shoulders, like a round collar
of embroidery or lace worn with a
frock. When the neck is long
and slender the fur muff, as it is called,
is very becoming and nothing could De
more economical than one of these lit
tle bands of fur tight around the
throat. Usually the collar is matched
by similar bands on the coat sleeves
and by a more or less tremendousmuff.
Many of these fur neck ruffs were
noted at the Horse Show in New York
In November, and though the weather
during Horse Show week was sultry
and oppressively warm, the fur neck
trimming was worn all through the aft
ernoon as heroically as the bandage
over a sore throat.
The flat collars are immensely chic
and seem to give Just the finishing
touch to a smart Winter suit. Some of
them are provided with imitation
Jabots in the way of dangling tails, or
brushes, as animal tails are always
called by the furriers. A collar of this
sort, all ready to be sent out. wrapped
in tissue and tied with red ribbon and
hnllv snravs on Christmas eve has a
flat, well-fitting Robespierre collar of
mink which encircles tne necK at me
back, lying over the coat collar. The
tips of the collar, in front, are finished
at one side,-with a' mink animal head
and at the other with drooping paws
and brush. Below the head and the
nova and brush fall lone strips of er
mine, each tipped with a black ermine
brush, the hanging white strips Hav
ing the effect of a divided Jabot, fall
ing at either side from the Robespierre
collar. There is a muff of ermine to
match, trimmed with paws, brush and
head of mink.
Fur by Tard Is Acceptable.
Fur by the yard is "by no means de
spised as a Christmas offering these
days, when fur is so enormously fash-,
ionable. Almost any girl would be
charmed to open a holly-tted box and
find. Instead of two or three pounds of
perishable candy, five yards of mole
skin, ermine or skunk fur, with which
to trim her new dancing gown. Such
fur trimming,' added to any garment
easily enough adds an Inimitable touch
of luxurious elegance and may be UBed
again in all probability on still other
garments.
The fur coat and especially the seal
skin fur coat has ever been the tra
ditional Christmas offering de luxe
from the indulgent husband. The seal
skin "coat" promises to be as popular
as ever this season aa a holiday offering.-
but such coats" are now exquis
itely graceful wraps with the fur
draped in flowing. Oriental lines, and
all sorts of skilful tricks of cut break
ing the severe lines of the one-time
plain up-and-down fur coat. With mid
Winter, hip length fur garments prom
ise to be popular, for many of these
smart, short fur coats and wraps are
cropping out. and very attractive they
are above softly draped skirts. A
woman lunching at one of the fashion
able hotels the other day wore a Bhort
coat of moleskin, made in rather loose,
mantle style, with a double-breasted
front, cut away almost at the waist
line, the matched fur in mosaic pattern
following this cutaway line. The lit
tle coat had kimono sleeves, which fell
over deep frills of pleated lace in three
quarter length. With this attractive
little fur coat was worn a mole-gray
crepe meteor gown draped In the skirt,
a hat of mole-gray velvet trimmed with
required. This coat of Australian mole
is typical of handsome wraps made of
this beautiful gray fur. The coat hangs
in loose, straight lines, which taper
toward the foot, the garment falling
Just below the knees and showing the
draped skirtof the costume and the
buttoned boot beneath. Spotless ermine
uirl for the Robespierre collar and as
a cuff facing gives just the right touch
of contrast.
a rasoberrv Dink plume and dull kid
boots with buttoned gaiter tops of
mole-gray suede.
Silver Fabrics in Demand.
The wonderful "snaky" gowns worn
hv Mnrtamn Nazlmova in "Belladonna"
have- created a demand for cloths of
gold and silver which had dropped a
bit from the van of modishness. Such
fabrics do not" drape to great advan
tage, but they certainly cling and re
vul th lines of a beautiful and slen
der figure to perfection. Sometimes
foundation gowns of silver cloth are
overdraped with' spangled net or beaded
chiffon, the outer fabric showing the
now rnnuisita draped effect, and when
accompanied by a glittering shoulder
HANDBAGS IN MANY NEW SHAPES ARE
POPULAR FOR CHRISTMAS PRESENTS
TJtilitarian Article Becomes Rich in Ornamental Detail-Elongated Design From Paris Is Rare Creation and
Others Are Made to Suit Every Hour of the Day Bracelet Attached Some Prevents Loss.
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PROM being an unostentatious, strict
ly utilitarian receptacle, the femi
nine handbag has come to be one
of the most ornamental details of th
toilette. Even with the shopping cos
tume the simple, rigidly-framed bag of
black leather is rarely seen nowadays,
and in its place is a dainty affair, ex
quisite in workmanship, delicate in col
or and forming a very harmonious
trimming adjunct to the costume.
As many bags as there are costumes
are also now required in the feminine
wardrobe. There must be, beside -the
shopping bag, various dainty affairs for
use with calling, matinee and bridge
frocks, carriage bags stocked with call
ing cards and vanity belongings, motor
bags even more practically equipped,
and bags de luxe for theater and opera
use in the evening. These evening
bags, of course, form the chief Interest
at holiday season, and since no woman
can have too many pretty belongings of
this sort, the department where charm
lner theater and restaurant bags are
sold offers a fertile field to the Christmas-gift
hunter.
" Keir Elongated Shape Talcea.
Three new handbags are pictured,
one of them a recent arrival from Paris
scarf also, such a costume is immense
ly striking and as gleamingly sinuous
as heart could wish.
For wear under the heavy fur motor
coats, there are charming afternoon
tea frocks of mohair and worsted mix
ture, with trimmings of braid and silk
cording. A frock of this sort, a rich
mustard bronze In color, has a short
draped tunic over an accordion
plaited skirt, and a very coquettish
coat opening over a vest of ecru eye
let embroidery veiled with thin gold
tissue. Bands of old gold moire, with
inner bands of cream white satin out
line the vest, and the belt of brown
velvet holds the entire costume in har
monious tone. "This dainty tea costume
is matched by a small motor hat of
corded brown moire, with an orna
ment of dull gold and coral color and
boots of patent leather, with buttoned
calf tops accompany the frock.
Sharp-Toed Shoe in Fashion.
The bulldog toe ia entirely passe, so
far as fashion is concerned, and all the
smart, new boots have long, slender
vamps, rather receding where the In
step Joins the .toe. though the arch
of the instep is emphasized above. The
long, slender . boot Is vastly more
aristocratic than the stubby -short-toed
model, though of course It makes
the foot look longer. New boots for
afternoon wear are of patent leather,
with buttoned tops of suede or dull
kid. and for morning wear, with short
tniinreri Bltirta. there are equally smart
boots of tan, with buttoned tops of tan
twilled cloth. -These boots are made
of a new tan leather, which does not
become stained from wet pavements
and. which possesses the further ad
vantage of being most easily cleaned.
Every Boll spot may be wiped away
with a sponge and soapy water with
out the least, Injury to the color or
luster of the leather. ,
Skunk, once most despised of ani
mals has risen by leaps and bounds
during the past five Winters to the
pinnacle of fashion's favor. The pelt
of the skunk is found to be wonder
fully soft, silky and lustrous and the
skin of an exceedingly soft and flex
ible character. Some of the hand
somest Winter garments are made of
this skunk, or leutre, pelt as Parisians
call It, and the superb Christmas set
of collar and muff pictured here are
of the once humble, but not ultra fash
ionable skunk. The beautiful brown
tone of skunk is used in this' instance
with a gown of brown velvet matched
by boots of brown satin having amber
glass buttons. The hat, also of skunk
fur, has a draped brim and Maharajah
feather in cream white.
. " v Tuesday.
Cream of oyster plant.
Rolled shoulder of mutton with chestnuta.
Minced carrots in b'.wn sauce.
Pear and chicory salad.
. Bice blanc manse caramel sauce.
Cofee.
Wednesday.
Brown soup.
Casserole of" mutton with noodles.
Cauliflower au gratln.
Cabbage, celery and nut salad.
Apple-ring pudding; with cream.
, Coffee.
Thursday. -Scotch
hroth.
Farmers' steak with mashed potatoes.
Lady cabbage.
Lettuce, apple and raisin aalad.
Orange Jelly.
Coffee.
- Friday.
Bed lentil soup.
Halibut turbans, lemon sauce, t
Scalloped potatoes.
Stuffed beet salad.
Stewed figs.
Coffee.
Saturday.
Beet soup.
Breaded veal chops, brown potatoes.
Cauliflower. Chicory salad.
Pumpkin pie. Coffee.
Sunday.
Whits soup with almonds.
Brown fricassee of chicken.
. Sweet potatoes. Canned peas.
Lettuce heart salad. .
With cream cheese and currant Jelly balls.
Pineapple tanchonettes.
Coffee.
' Monday.
' Glblet soup.
Scotch collops in rice fcorder.
Scalloped tomatoes.
pineapple salad.
Graham pudding. -
Coffee.
and a very costly luxury for all its sim
ple style. It is made of white Ben
galine silk and is cut in the new elon
gated shape, the bag being mounted on
a wide frame of dull gilt. The lining is
of pale yellow satin, and inside there
are shirred pockets for small belong
ings. A trimming of white chenille
fringe and long handles of white cord
make the bag very dainty and luxuri
ous. This bag is suitable for theater
use with light frocks and handsome
brocaded or fur evening wraps.
In another photogroaph are shown
two smart new bags for afternoon use.
One of these bags is an envelope affair
made of Morocco leather in a rich blue
shade, the long, slender handles of
leather matching the leather of the bag.
The sloping cut of the envelope flap
and-the single fastening of dull silver
give the bag its unique style. The sec
ond bag is of taupe-colored velvet and
is ecclesiastical In suggestion, a thong
of the velvet passing under an orna
ment of richly colored Oriental em
broidery. The handle of braided cord
is a rich trimming on this bag.
Leather handbags are much smaller
than they were a few seasons ago, and
the small wallet-bag, with long strap
handles, is considered the smartest
style, although women who like the
Menus for On
MUFFS OF LIFE-LIKE FRENCH POODLE
DESIGN LATEST FAD OF SMART SET
Every Teature of Dog Perfect in Practical Fur for Younger Generation White Is Prevailing Popular Color for
Debutantes' Christmas Purs," Especially to Be Worn With Black Hat.
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W
HITB fox is exquisitely becom
ing to young girls whose flaw
less faces can -stand the rather
severe test of the white fur better than
the complexions of tired-out older wo
men. White fox is therefore the de
butante's -Christmas fur par excellence,
and a set of muff and neckpiece, de
signed for wear with theater and res
taurant costumes is pictured. The
snowy fur blends delicately with the
white lace and chiffon frock and the
black hat gives a striking note of con
trast. This lovable pet doggie which looks
something like an unshaven French
Answers to Correspondents
BY LILIAN TINGLE.
CHEHALIS, Wash., Dec. 6. Kindly print
In The Oreconlan a recipe for a good, do
Itclous fruit cake, one that you consider
good, and how long It takes to bake it.
Thanking you in advance. BEATRICE.
GOOD standard fruit cake is the
following "pound of everything"
recipe. Personally I. like it very
much, but I cannot tell whether you
will think it "delicious." It is practi
cally the same recipe that Is used by
a well-known English cake maker
("confectioner by appointment to Her
Majesty Queen Victoria") for many
royal wedding cakes.
The cake may be baked, if you wish,
but there is usually a difficulty, with
so solid a mixture in getting the center
baked without imparting a "burned
currant" flavor to the outside slices.
Consequently many of the people (In
cluding myself) use steam to cook the
cake, and the oven for finishing only.
Four to Ave hours steaming followed by
three-fourths to one and one-half hours
In the oven will usually be enough, the
exact time depending upon the thick
ness rather than the size of the loaf.
Personally I like two layers, two and
a half to three inches each of fruit
cake, with one Inch almond icing be
tween them, and another inch or inch
Ofts t7S yssrr
convenient, deep and roomy bag still
it and these larger bags come In
sufficiently expensive models to prove
their .continued favor wim me euiu.
'Fittings Become Richer.
The fittings of the new bags grow
richer and richer, and on the fittings,
of course, depend somewhat the value
of the bag. A change purse is always
tucked inside every model, but very
luxurious bags have also a small re
ceptacle for folded banknotes, a memo
randum tablet and pencil, a case for
postage Btamps, a mirror and powder
box and sometimes a smelling bottle,
though this is a feminine belonging sel
dom used nowadays. '
An attractive bag. offered arng the
Christmas models has - a bracelet at
tachment, which may be buckled
around the wrist so that, no matter
how careless its possessor may be, her
belonging may not be lost or mislaid.
The bracelet is atached to the handle
of the hag and swivel arrangements of
metal make it possible to twist the
bag around for easy opening even when
locked fast to the wrist.. These bags
are small envelope affairs made of saf
fian, buffed seal or suede and have
dainty- monograms in metal in lieu of
the usual button fastening.
poodle, is really a practical muff into
which the hands maybe thrust . for
warmth but you would never guess it
at first glance. Every feature of the
dog Is perfect, even to a red, lolling
tongue, and the ribbon bow and brass
studded collar complete the illusion.
and a half of almond icing on top, the
whole being covered with a quarter to
a half an inch, of soft white nougat
icing and decorated (for Christmas)
with glace cherries, blanched almonds,
and "leaves" of citron. Prepared in
this way it used to be known In our
circle as "Brother killer." To see them
eat it; you would say that a taste for
either Buiclde or fratricide ran in the
family. This cake is said to keep in
excellent condition for months or even
ior years; but I cannot speak from
personal experience as to Its keeping
qualities, for our cake-tin had no lock
on it. ' ' ' .
English fruit -cake. One pound or
two cups solid, best butter; one pound
(two cups) light brown sugar, pounded
and sifted if necessary; one poundoi
eggs (usually nine at this season, but
eight if large) one pound flour, four
cups level, measured after once sifting,
two teaspoons mace, two teaspoons
cinnamon, one-half teaspoon cloves
the grated rinds (yellow only) of
one large orange and one lemon,
one-fourth teaspoon almond essence,
teaspoon (strictly level) soda, two to
four tablespoons brandy or spiced fruit
syrup, one pound sultana raisins, one
pound dark seeded raisins, one pound
best currants, one pound blanched
almonds, cut lengthwise, one pound
mixed crystallized peels, (or one-fourth
pound orange peel, one-fourth pound
i.nnr. r.n (.-fourth pound citron
peel and one-fourth . pound glace
cherries). If the maximum or iru.i
is desired, another pound or raisins i
currants, or better, one-nair pouna oi
ov. nii,ht h added (making six
pounds in all) but the five pounds of
fruit and nuts win usuany
enough, and, with the four pounds ot
cake foundation and the liquid will
ri n lnrirB elsrht to nine pound cake.
I generally cook this quantity in two
flat loaves ana suck mem wBi.
afterwards with almond icing, as de
Tf vou prefer to bake
the cake a narrow shoe boVr corset
box, lined with well greasetrv pupci
good instead of a tin. About four hours
will he needed for baking.
During thfr first hour it rises, in the
second it rises and begins to brown, in
the third browns and stops rising, in
the fourth cooks In center, and must
be protected from further browning,
but it should not be removed -until it
has been , thoroughly tested (by sight,
smell, hearing, touch and skewer), or
it may have a heavy streak In it. Have
pans ready before you mix. Have
greased lining papers, well fitting and
projecting one inch above the pans.
Have the raisins and currants quickly
...u.H washeri In several cold waters,
carefully picked over (for stones, seeds
or stalks), and cried in a warm
where they will swell a little. Have
the flour warmed, sifted, measured (or,
better, weighed) and resitted with the
soda and spices. Warm it on a paper
in ike warmlne oven. Cream the but
tor In a large warm bowL Do not oil
the butter. Beat in the sugar. Use
a long-handled flat-bowled wooden
spoon. Learn to use alternately dir
r.nnt tn of muscles in beating so
that you may continue, uninterrupted
ly, without getting tired. Have the
butter well increased in bulk and quite
white before adding the sugar. Add
the eggs, unbeaten, one at a time, with
about one tablespoon flour to main
tain the "creamed butter" consistency
and air-entangling quality of the bat
ter. Add liquids In tne same way, oe
Ing careful to keep the right con
KiKtnrv of the batter, not "thinning'
It and wasting your beating, as well
as making it easier, for the fruit to
sink. Add the otner navorings. jura
th fruit peel and nuts tossed In
little of the flour, so that each piece
1 KMiarate. Lastly, fold in any re
maining flour. Put Into the prepared
pans, scraping the mixture well from
the center to the sides. Bake or steam,
as above described.
P"or steaming a cap of greased pa
per should be used. Or if the tin
comes high enough above the mixture
tn allow for all possiDie rising, a tin
cover or a second inverted -pan may be
used. A greased paper cap is also
holnfnL sometimes, in baking to pre
vent too rapid top-browning. If there
Is any danger of too great heat from
below in the oven, an asbestos mat
may be used under the cake tin. Home
made candied peel and cherries not
only reduce the cost of the cake, but
also improve its flavor. The spices
may be varied to suit individual taste,
Salem, Dec Please give some recipes
for b!ak walnut candles. We have a
dozen bushels of fine nuts this year from
our two big trees. We are just beginning
to think something of the nuts (the trees
are glorious) after three seasons' ownership.
Perhaps you know of other ways In which
they may be usea 10 aavantage. ol. Lt. a.
No special recipes are necessary for
black walnuts. 11 the navor is lined
they may take the place of all or part
of the English walnuts, almonds, pe
ZbScs S-evT JxrZa. C&f
Of course, only very young women care
for these rather bizarre muffs, but
there is quite a fad for the dog muff
this season, and Santa Claus has been
almost as busy getting them ready as
he has been preparing dolls and Teddy
hears.
cans or peanuts in any recipe In which
these latter are called for. The well
known fudge, sea foam, divinity or
similar types of candy may be made
with black walnuts. I do not im
agine you care for recipes for any of
these candies, as you probably know
them already. You may use the nuts
for "brittles" or hard "bars" or for
fondant "loaves" or with fondant, for
the stuffing of dates, prunes, ngs,
etc, also for caramels and similar half
hard "chewing" candles. Chopped and
mixed with fondant and chopped glace
fruit, they may be made into squares
or bars or diamonds for chocolate bon
bon centers.
Apart from candies you may use the.
walnuts, alone or combined with mild
er nuts, in savory nut loaves, dress
ings, croquettes, "mock" meats of va
rious kinds, salads, etc. They may
be ground, alone or in combination, as
preferred, in nut butters or sandwich
pastes, also in cakes, cakex tlllings,
cookies, "nut kisses," etc. Since they
are inclined to be oilier than the Eng
lish walnuts, they easily lose flavor
and become rancid. Hence they require
careful picking over and are often,
better liked when combined with less
oily and more delicately flavored nuta
in any of the above mixtures. Let
me . know if you need any detailed
recipes.
Black Bock, Or., Dec. 4. How much
Wlntergreen should be used to the gallon
of cider to keep it sweet, or how much
horseradish to the gallon? Also bow much
dry ginger to the gallon to keep It sweet
and which is the best to use?
" A SUBSCRIBER.
Perhaps some reader who is a cider
expert may be kind enough to answer
your questions. I feel that I can.
scarcely speak with authority on cider
making. I know, however, that toll
ing down the cider one-third and keep
ing it at a temperature a little above
freeslng point will frequently, if not
invariably, keep it sweet without the
additions you name.
Portland, Or., Dec. 11. Will you publish
In your columns a reliable recipe for after
dinner mints? I have recently tried one
which I cut from one of the popular wom
an's magazines, but without success. It
calls for A teaspoon cream of tartar. Is
it possible to use cream of tartar In candy
that 'requires pulling? It also says to boil
until brittle in w-ter. . Will you explain
exactly the "brittle in water" stage? I
test it by taking a little In my stirring
spoon and dropping It in a glass of ice cold
water, .then pickmg It up with the spoon
and striking it uealnst the glass. If it
strikes sharply, I call It the "brittle stage."
Am I wrong? Should if be brittle enough
to break when one strikes It against the
edge of the glass? I'm decidedly dubious
and would appreciate your putting, me
straight in the matter. Forgive me for
boring you thusly. Could you accommo
date me in time for Christmas, pretty
please? MISS V., L.
You don't give the recipe, so I can't
tell whether your failure was due to a
poor recipe or to lack of skill or knowl
edge of material on the part of the
maker. No candy recipe is "reliable" to
the extent of compensating for a
knowledge of the general rules of
sugar boiling and of the habits and
customs of the wily sugar crystal. You
do not tell me whether you mean
pulled 'mints, cream mints, French
mints, or what. Pulled mints are made
of the usual white pulled "cream"
candy, flavored with a few drops of
peppermint and chipped Into small
pieces with scissors before It is quite
hard. The pieces are kept in a box
until they absorb enough moisture
from the air to make them creamy
and melting instead of hard and brittle.
Cream mints are made of ordinary
fondant flavored with peppermint, and
are either dropped evenly from a fun
nel on greased paper, or are patted out
like little "biscuits" from firmer fon
dant. The "French" mints are made
by adding a few drops of peppermint
to XXXX confectioners' sugar, with
just as few drops of hot water as will
make the mixture glossy, creamy, and
capable of "dropping" to the right
size. "
(2.) Cream of tartar may certainly
be used in candy which requires pull
ing. Some form of acid or else some
uncrystallizable compounds, as K'"
cose or molasses. Is .essential In candy
that is to be pulled.
(3.) The stage you describe as
"brittle" sounds more like the hard
ball." "S-lttle" should crack off sharp
ly when you try to bend It. If you
make much candy you would find It
worth your while to get some one to
give you a practical demonstration of
the stages of sugar boiling and how to
recognize them, both with and without
a thermometer. Written directions are
not much help; hence the constant
moans about "luck" and rec pes in
connection with "clipped recipes for
cake-frosting, fondant, and other can
dies where exact recognition of an ex
act temperature is the essential point
Try your recipe again in the light of
the above suggestions, and see whether
you will not have better success. If
not write again (before December
18) describing just what you want and
what form your failure takes, and I
will try to help you In next Sundays
number, which will still give you time
to make the mints for Christmas.