The Oregon daily journal., December 20, 1908, Page 28, Image 28

OREGON SUNDAY JOURNAL, PORTLAND,' SUNDAY MORNING," DECEMBER 20, 1908.
tive Suknierged Tcntk "and
Br ton Raymond.
PARIS. Xec ,2. Before next sum
mer rollB around, the demolition
Of the famous fortifications of
Paris will have been begun. For
19 fears the government has been
talking of such an action and now It hfc
. been definitely decided upon.
The fortifications ar interesting be
cause of the Curious race of . people
which inhabits them made up of a con
glomerate of Apaches and honest citt-'
: , iiiu and known under the general
name of "fartifs." It is estimated that
they number something like 10.000 and
they ore a people apart from the Parts
Mans and the provincial French alike.
Of late years the native French have
been Joined by the riffraff of Spain,
Italy and other European countrtr a,
who, however, remain no longer than Is
. necessary to make what Is in their opin.
. ion a tidy fortune and, thereupon retire
to their native countries.
Whether you leave Paris by the north,
south, east or west, you are bound to
pass through this strange land, for it
' encircles Paris abutting on the great
' moat which was part of the old time de
" fences of the city It is a quarter of a
mile wide and its length might be said
10 be indefinite, for it is a complete
circle. On Saturdays its population is
enormously increased bv the influx of
small families with a few sous and a
cold lunch on holiday bent. It boasts
of anything but a monotonous land
- scape -and there Is something for all
f tastes. At the Porte du Pantin. one of
the gates of Paris, for instance, there
is a miniature Alps, and there a fine
view Of Paris, glittering in the midday
' sun, can be obtained. Behind the
XVIIth arrondissement, the herbage is
so rich and green as to remind one of
Normandy. Near Invalids, the country
resembles the Basque provinces and
goats from that part of France, watched
over by their red capped, sunburnt herd-
ers come from Heudays by Bordeaux
and La Touraln, and graze their beauts
on the luxuriant banks. High up the
canal St. Denis, at its entry into the
town, reminds one Of Holland with itb
barge and towers. .--.
rr-1 . .lfln.f(AM. mM Sit and fdr.
most an asylum and hiding place for
the undesirable and criminal of Parts.
No less than 8000 of the tribe Apache
live there, and the police of Paris leave
hint practically undisturbed so long as
he remains there and does ont enter, the
' gates of the city. Even the boys de
velop a criminal Instinct and it is a
Common occurrence for little urchins of
10 years of age, greedy of publicity, ta
' Indulge in savage and sometimes fatal
knife play. The single doctor, who. by
the way, is a ragpicker by profession
and an amateur doctor in his spare time,
save that the majority of his cases
among both, the children and the grown
, folks, come from a too promiscuous and
careless -use of knives,' pistols and
guns.
The Sanitations take the form, princi
pally, of caravans which can be easily
moved about the country, but many of
the more wretched citizens sre not
above living In the ground. M. Bouvler,
an Inspector, one night near the Chatll
Jon gate, discovered a hairy, unkempt
head sticking out of a large hole and
upon dragging- the man forth learned
MAKE YOUR CHRISTMAS CANDIES
By Alice M. Irwin.
GANDT ia aa Indispensable a part
of Chriatmaa as la holly and the
mistletoe. The Tuletide without
sweetmeats 4 would be like
: Thanksgiving without turkey a
sort of Hamlet with the melancholy
Dane left out
What child here in Portland or else
where would believe that Santa Claua
had really -been around if he failed to
puU a bag of sugar plums from the
toe of his stocking? His very faith
In the reality of the genial old gentle
man with the Jolly red nose and the
prancing reindeer would suffer a shock
that he woold have difficulty in re
covering from.
And the children aren t the only ones
who look for bonbons and chocolates at
the season of the Christmastide. Many
a young fellow who has thoughtfully
pinched a flat purse after Investing in a
few pounds of dainty confections for
his Dulclnea realises that the young
ladles who have Joined the ranks of th
"grown-ups" didn't lose the 'sweet
tooth," when they put on long dresses.
Jf the items of fuel, utensils and
labor are not taken into consideration,
wholesome and appetizing candles may
be made at home at a cost of from
" eight to 12 cents a pound for tho simpler
-I kinds, and 15 to 80 cents for the choic
est confections. The simple varieties,
such as peanut brittle, peanut nougat,
.nut bar, chewing taffy, molasses candy
and the like, for which recipes will be
given later on, the children can easily
learn to make for themselves and will
enjoy making. And the art of the
candy maker is one that is always ap-
predated. . . '
The recipes given in this article have
been tried again and again and if di
rections are carefully and intelligently
followed, there is little danger of fail
ure. Utensils.
A graniteware saucepan, with handle,
and lip for pouring, for boiling the
sugar. A marble slab (the marble top
of an old table or washstand will de
admirably), or a large earthen platter,
for cooling the sirup. Shallow tins,
for cooling nougat, fudges, cocoanut
bar and the lrke. One or two wooden
spoons, with long handles, for stirring.
A spatula, for working fondant Thla
. ia rather like an ordinary garden spade
in shape. It la cut from a single piece
of wood and is about 15 inches long,
. the lower part being three or four
Inches wide and half an Inch thick, with
a sharp edge at the base. A wire candy
dipper or two. A hook for pulling taffy,
molasses candy, etc. A meat hook will
' do nicely for this. It should be fastened
. firmly to the wall at a convenient
height say about five feet.
A small double boiler, for dlnrjlnr
bonbons and chocolate creams.
A two Inch paste brush, for wiping
crystal from the sides of the pan of
boiling sirup.
- Several sheets of paraffin paper, for
wrapping purposes, dropping bonbons,
and the like.
And last, but not least, a sugar ther
mometer, which ahould cost somewhere
, from 75 cents to $1.60.
It is very probable that some, per
haps the greater part of these utensils
sre already a part of the kitchen equlp
ment If not do not be discouraged if
you cannot get them. The saucepan, for
boiling, the marble or platter, for
cooling, and the parafflne paper, are
the absolute essentials. Taffv can be
pulled without a hook, fondant stirred
with an ordinary cooking spoon, a bon
bon dipper made from a stray bit of
' wire, or failing this, you may use a
two tlned fork, or a pair of the tin
randy tongs that often come In boxes
. of chocolates. A Small sponge, or even
- a swab made from a rag and a stick,
may be used for the paste brush, while,
a double boiler for dipping the bon
" bons and chocolates can be improvised
J by setting a small saucepan, or even
' an earthenware bowl. Inside another
dish containing hot water. And the
boiling BlTtip may be tested with suffi
cient accuracy for all ordinary purposes
without 'the sugar thermometer. by
dropping a bit into a cup of cold water.
; These tests, ,by thermometer and by
- water, will be carefully described later
in the article.
Boiling the Sugif.
Choose a bright clear day, if possible,
for your candy making, and take care
that there is. no steam from boiling
water in the room, or your candy will
bo apt to crystallise, as sugar and water
have a decided affinity! V
ugsr tends to crystallize aa the water
ovaixtrafes, ant as It cannot be used
for csndy In this state, confectioners
vit.e' iuem or ort-sni of tartar for the
purpose of "cutting the grain," or pre
vontlng crystallization, as these change
a rertln portion of the sugar into "in--vert'
eiitiar, " us the chemist cull it
wMi-h tot-e not crystallize.
I've one t&blespoonXui of glucose for
PLACE
Riff-raff of All Nation
that he bad been living in that hole for
the last 10 years, sleeping away the
days and nights and stealing vegetables
In. the evening for his food.
Rent, however, is not high enough in
the fortifications, one would think, to be
beyond the pocket of anyone. For 4 a
year one ran obtain a very respectable
piece of ground and a cabin thereon.
For 17 a year it is easy to obtain a
quite pretentious house, and for $10 one
has attached a verv considerable gar
den. Should these prices, by any chance,
seem exorbitant, One can lodge free of
charge on the slopes which run along
the moat, where the ground belongs to,
the state. , There is not, however, very
much of the state owned ground whlcn
remains unoccupied at the preaent mo
ment. Some of the most astute of the
early settlers with a dozen stakes .ami
some wire netting marked out consider
able domains, and now offer portions
of -them for. rent at from $1 to t a
year, payable in weekly installments.
The prices that prevail in this curious
each pound of sugar (or two cups), or
a small saltspoonful (about one eighth
of a teaspoonful), of cream of tartar,
dissolved In about a teaspoonful of luke
warm water.
Personally, I very much prefer the
glucose, but it is not always easy to
obtain. For some occult reason candy
manufacturers will declare up and dowi
that they "never use it," "don't have It,"
and so on, only to produce It In the
end, after a lengthy argument. And hero
is a "Up." Take along a pint fruit
Jar. or wide mouthed bottle to get it In.
I have known the excuse "nothing to
put It in" to be offered more than once.
For boiling sugar you should have an
even, intense heat a gaa flame is ex
cellent for the purpose and a steady,
moderate heat for molasses. The more
rapidly the sugar is boiled the better,
as It will discolor If boiled slowly.
Place the sugar and water, or other
liquid called for by1 the recipe, and
the glucose (If you use glucose for cut
ting the rain) in a clean, perfectly
smooth saucepan, and with the wooden
spatula, or a spoon, stir until the susrar
Is thoroughly dissolved, not a second
lonaer. (It Is dissolved when tiny
grains of sugar can no longer be seen
on the spoon upon lifting it from the
sirup). The sirup must not boil before
the sugar Is dissolved. Be careful not
to splash the sirup against the sides
of the pan when stirring. With tho
pastebrush dipped in cold water care
fully wipe off any crystals that may
be on the' sides of the saucepan.
If you are using cream of tartar In
stead of glucose, for cutting the grain,
add it as the sirup begins to bubble,
then cover the pan closely for the first
five minutes of boiling. This prevents
crystals from forming, but should any
appear wipe them off as before, being
careful not to touch the boiling sirup,
or to Jar the saucepan in any way. Boll
until the required degree is reached,
then pour quickly Onto the oiled slab
or platter, and except in the case of
candles Intended to "grain." like the
fudgea and creamy caramels, do not
scrape the saucepan, aa this la liable
to cause crystallization.
Testing the Sirup.
The French confectioner has 11 tests
for the boiling sugar, but for the pur
poses of this article we will consider
five, only. When using ft sugar ther
mometer pour the sirup when the de
gree indicated is reached.
The Feather, 238-288 degrees To test
in water have a larre cup filled with
very cold, or ice water, plunge a spoon
into the water, into the boiling sirup
(very carefully, do not atlr the sirup),
and again into the water. If the candy
ckn be massed together into a very soft
little bunch this stage Is reached. This
la the degree for fondant, from which
the finest so-called "French candles,"
bonbons and chocolate creams, are made.
The Soi Ball. 240-242 degrees This
should be slightly harder than the
feather, and you ahould be able to work
it under the water Into a soft little
ball that will not adhere to the fingers.
The Hard Ball, 246-260 degrees This
Is slightly harder than the soft ball,
and can be worked like putty, retaining
its shape.
The Soft Crack. 284-288 degrees Drop
a little Into the Ice water. If when cool
it will break off, and chews easily, with
out sticking to the teeth this stage is
reached. This is the degree for chewing
taffies.
The Hard Crack, 810 degrees At
about 300 degrees the sirup will begin
to show a light straw color. Watch it
closely, testing frequently If you are
depending on ice water tests. It should
break crisp and clean, and "crunch" be
tween the teeth. This is the degree for
all the clear, hard candies.
Fondant
This is the foundation of all the choic
est cream candles and bonbons, forms
the filling of chocolate' creams, and
also makes a most delicious icing for
cakes. If kept in airtight Jars in a
cool place it will retain its moisture
and remain In perfect condition for
weeka. -
For plain fondant use two cups of
granulated sugar, three fourths of a
cupful of hot water and either one
eigntn or a leaspoomui or cream isriar
dissolved in about a teaspoonful of luke
warm water, or one tableapoonful of
glucose.
Proceed as directed under "Boiling,"
until S3 -degreesi or the feather stage,
is reached. Pour quickly onto the pre
viously prepared slab or platter and
watch it closely, pushing . the edges
over toward the center as -they coot
As soon as the mass is cool enough to
handle easily so cool that you can
thrust your finger into the middle of it
and hold it there begin to work it with
the spatula, and keep on working and
stirring until it Is a smooth, -creamy
mass, i or until ft begins to crumble,
gather it together and knead, as you
would dough, until it is a perfectly
smooth, snow white mass or cream.
Place it in a bowl and cover with, a blt
m. aijs' -w m rrr
S OF
Dwells at tte Gates of Paris to Be Demolished Next
s S v ltc uq,
-Terra. oS
country are probably as reasonable an
are to be found In any place in the
world. For instance, it is possible to
have one's hair cut or one's face shaved
for the bestowal of a crust of bread or
a cigar end on the delighted barber.
Many of the Inhabitants who have some
trade, such as carpet beaters or tat
tooers are wise enough not to ply them
In the fortifications, -but mnke dally
Journeys into Paris and obtain the bel
ter prices there possible.
Curiously enough, each gate of the
city of Parts has Its distinctive settle
ment and typos. At Lavellols a doxen
of these miserable outcasts, living from
hand to mouth, have formed a socialistic
company, combined labor, built several
shanties, purchased a grinding wheel and
reduced the amount of work necessary
to live upon to the very least, for they
take .their turns with the wheel In mak
ing the rounds of the streets of Parts
xWkat to
of parafflne paper or damp cheesecloth,
to prevent a crust forming on the top.
Fondant is much better to stand for
24 hours before using. It can, however,
be used sooner, if necessary, but should
stand for a short time, from half an
hour to an hour, anyway.
If the fondant will not knead togeth
er Into a smooth mass, but remains
crumbly and hard, it has been boiled
too much.- Sometimes a few drops of
boiling water will remedy this be
careful not to get too much in or it
can have half n cup of boiling water
added and be rebolled. If, on the other
hand, it remains soft and sticky, it has
not been boiled sufficiently,, but even
If too soft to form into bonbons, it can
usually be used for dipping purposes,
to sweeten bitter chocolate for dipping,
and the like. There is, however, much
greater danger of overboiling than of
undcrbolllng, I think, for of the pounds
and pounds of fondant I have made,
with one exception, I have never found
it necessary to reboll the sugar on this
account.
Maple Fondant. This is made in the
same manner as the plain fondant,
using one cup of maple sugar and one
cup of granulated sugar. Instead of two
cups of granulated.
Bonbons.
An almost endless variety of these
may be made by using different flavor
ings, tinting the fondant slightly, to
correspond with the flavors, br by add
THE SOUL IS ALWAYS PURE
By Maurice Maeterlinck.
WHAT would happen if our soul
were suddenly to take visible
shape and were compelled to
advance Into the midst of her
assembled sisters, stripped of
all her veils but laden with her moat
secret thoughts, and dragging behind
her the mysterious inexplicable acta
Of her Ufa?
Of what would she be ashamed?
Which are the things she would like
to hide? Would she, like a bashful
maiden, cloak beneath her long hair
the countlesa sin. of the flesh?
She knows not of them and those
sins have never come near her. They
were committed a thousand mllca from
her throne, and the soul even of the
frost ltute would pass unsuspectingly
hrough the crowd with the transpar
ent smile of the child in her eyes. She
has not Interfered, she was living her
life where the light fell on her. and it
is this life only that she can recall.
Are there any sins or crimes of
which she could be guilty? Has she
betrayed, deceived, lied? Has she in
flicted suffering or been the cause of
tears? Where was she while this man
delivered over his brother to the en
emy? Perhaps far away from him she
was sobbing and from that moment
she will have become more beautiful
and more profound. She will feel no
shame for what ahs has not done; she
can remain pure in the midst of ter
rible murder. ,
Often she will transform into inner
radiance all the evil wrought before
her. These things are governed by an
invisible principle and hence, doubt
less, has arisen the inexplicable indul
gence of the gods.
And our tndulgeance. too. Strive as
we may, we are bound to pardon, and
when death, "the great conciliator,'
has passed by is there one of ua who
doea not fall on his knees and silently.
LOAVES AND FISHES
By Cara Reese.
THE crowd Is only following for the
loaves and fishes, And not because
you are the whole show, so to
speak. The loaves and fishes are
a powerful Inducement along the
line, from parades in the highway to
aristocratic counters where pie a la
mode Is served on Silver in the most
approved manner. Indeed, wherever
there are crowa lustily bellowing and
stretching eager finger, it is a pretty
sure sign that there are loavs and
fishes somewhere In hiding for distribu
tion, zou cannot keep a crowd follow-'
lng after you very long unless you now
and then throw forth a sop In shape of
a tidbit maybe a tiny cone of ice cream
made on the spot, or an infinitesimal
doughnut or a peanut piece of ginger
bread, edible hot shot of noma sort The
hurrahing and running after will keep
on as the treat, holds tout When the
bin is empty, the tank depleted, kes
dry, the crowd thins, scatters, vanishes.
THE PARIS APAltt:J
Tf
v :
, it fc
ill '
VfiuS TO AN D
sharpening scissors and knives. The en
tire dozen live on the proceeds of these
excursions and thus it is only necessary
for each man to work but once in every
12 days.
Near the gate of Vlncennes a curious
business has grown up. that of provid
ing "rabbits" for the Parisian restaur
ants at 15 cents apiece and the small -ness
of the price will be understood
when it is said that the "rabbits" are
really cats. At ' Malakoff and Mont
rouge, the manufacturers of halfpenny
toys abound. Old broken boxes are
transformed into windmills, spades and
countleO-wrieties of toys for children
by the ingenuity of the workers. It is
at the Montrouge gate that one of thu
most famous characters of the fortifi
cations lives. He Is M. Vitcoq und he
claims to have Invented no less than
23 toys, many of which have had enor
mous sales on the boulevards. He has
AT HOME
Make and How
ing shredded pocoanut, chopped nut
meats, figs, candled fruits, jams, can
dled lemon and orange peel, preserved
ginger and the like.
Tiny glass Jars of fruit colorings, in
pink, orange, yellow, areen, violet and
caramel, can be obtained from any of
the leading grocers. These colors are
In the form of a paste and should be
ued sparingly, as an almost infinites
imal amount will give a deep enough tint.
Lucking these however, a faint pink
tint can be obtained by using a few
drops of beet, or even cranberry Juice,
a green from the Jlnce of spinach, and
the grated peel of oranges and lemons
will often be sufficient coloring for
these flavors. If not work in a drop or
two of deep yellow egg yolk not enough
to taste. i
For the white use) vanilla, noyau, al
mond, pineapple, or almost any desired
flavor. Vanilla and sherry make a fine
flavor. The pink you may flavor with
rose, strawberry, or raspberry. Green
should be flavoreu with pistachio, or
vanilla with a drop of almond added,
or it may be flavored with lime Juice.
For the yellows you will, of course, use
lemon and orange flavorings. A drop
or two of high-grade violet nerfume
may be used for flavoring violet bon
bons. Use both colorings ahd flavorings
sparingly one half to one teaspoonful
of the ordinary flavoring extracts will
be found quite sufficient for one batch
(about one pound) of fondant.
Knead coloring and flavoring into the
with every token of forgiveness, bend
over the departing soul?
When I stand before the rigid body
of my bitterest enemy, when I look
upon the pale lips that slandered me.
the sightless eyes that so often brought
the tears to mine, the cold hands that
may have done me so much wrong
do you imagine that I can still think
of revenge? Death has come and
atoned for all.
I have ho grievance against the soul
of the man before -me. Instinctively
do I recognize that It soars high above
the gravest faults and the cruelest
wrongs (and how admirable and full
of significance ia still instinct). If
there linger still a regret within me,
it Is not that I am unable to inflict
suffering in my turn, but It la perhaps
that my love was not great enough
and that my forgiveness has come too
late.
One might almost believe that these
things were already understood by us
deep down tn our soul. We do not
judge our fellows bv their acts nay,
not ,even by their most secret thoughts,
for these are not always undiscern
ible, and we go far beyond the undis
cernible. A man shall have committed Crimea
reputed to be the vilest of all, and
yet it may be that even the blackest
of these shall not have tarnished, for
one single moment the breath of fra
grance and ethereal purity that sur
rounds his presence, while at the ap
proach of a philosopher or martyr, our
soul may be steeped in gloom.
It may happen that a saint or hero
may choose his friend from among
men whose faces bear the stamp of
every degraded thought, and thatxby
the side of others, -whose brows are
radiant with lofty and magnanimous
dreams, he shall not feel a human and
brotherly atmosphere about him.
What tidlnga do these things bring
us? And wherein lies their signifi
cance? Are there laws deeper than
those by which deeds and thought are
governed? What are the things we
This ia why the woman's clubs have 6
o'clock teas. This is Why there are so
many political love feasts and banquets.
This is why the exposition exhibitors
smilingly serve miniature cups of choc
olate, jelly on wafers the size of post
age stamps, or tasty sips and frag
ments of syrups and custards, pastries
and puffed crumbs of comfort. This is
why, to draw the crowd; when the ed
ibles and souvenirs are done, the crowd
dlsappeara. Ft was not this way once
on a time. . There la an occasion in
Holy Writ where the crowd assembled
to hear words of wisdom. . The loaves
and fishes were not expected, and when
they appeared at the end of the dis
course they came as a surprise, and are
chronicled as a miracle. There should
be some spirit of this kind exhibited oc
casionally at present a crowd assem
bling to receive instruction, a gather
ing to listen to words of wisdom, foU
lowers of a cause of principle, and not
for the reward of merit There should
be some spirit of this kind in evidence
these days; but tners isn't It is loaves
J"J""H7i?il"ll 1 "T ' " l' '1, '.'.""m'i"1!1"
."" v I II v
Spring Three TkousanJ
f-N .it.;-
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A,;X,t V-
i If h ' ' i
Vr in '.i r-invmnr- ,n 1
'fcTUS O K AK D O K OK.lc5C L P c5 5 "&c5..(
been an exhibitor at Lepine'a famous
toy show, in Paris since 1801 and upon
one occasion won' the prefect of police's
trold medal, upon another JTsflver medal
and In addition, 10 diplomas Vhlch he
proudly hung about his shop.Oi Practic
ally all his toys are made out of rub
bish and the majority of them out of
old tin which he buys at 11 per 100
pounds. YVlth such an outlay In tho
course of a year he turns out 600 boats.
10,000 swings, and 20,000 headings for
looktng-glasgea. His wife, who spends
most of her time in teaching her neigh
bors the art of making toys from old
tin boxes, Is a manufacturer of paper
flowers and dresses for children's Dalle,
and she proudly tells of being congrat
ulated upon her designs by the divine
Sarah herself.
Between the gates of Clignancourt
and Polssonlers In the innumerable
multitude of miserable huts, there is
- Portland Boys
to Make It
fondant with the hands and when even
ly blended form Into little balls, cones,
cylinders, or any shape desired. Place
these upon waxed paper and stand them
aside for a few hours, or over night, to
harden, when they will be ready for dip
ping, or can bo crystallized by placing
on a sieve and holding over steam un
til they are moist, then rolling them in
fine granulated bugar and again allow
ing them to dry,
Dipping Bonbons.
For dipping take some of the soft
est fondant. . Place a fairly good sized
piece, say a cupful, in a small double
boiler, or a bowl over hot water, and
melt to the consistency of very thick
cream, stirring as it softens. Flavor
and tint as desired. Very dainty ap
pearing bonbons may be made by dipping
the centers Into fondant of another
color for instance, dipping almost any
filavor in fondant into which a little
melted chocolate has been stirred, or
any of the colored centers may be dipped
In white fondant, slightly flavored with
vanilla. Centers containing nut meats,
chopped preserved fruits, cocoanut and
the like, may be dipped in nearly all
the different flavors.
About two cups of fondant will be
required for dipping one pound of cen-
A oonbpn dipper can be purchased for
a few pennies, and will be found a
great convenience. It Is really nothing
have learned and why do we always
act In accordance with rules that none
ever mention, but which are the only
rules that cannot err?
For it may be boldly declared that,
apnearances notwithstanding, neither
hero nor saint has chosen wrongly.
They have but obeyed and even though
the saint be deceived and suld by the
man he has preferred, still will thre
abide with him something imperish
able, something by which he shall
know that he was right and that he
has nothing to regret. The soul will
ever remember that the other soul was
pure.
When we venture to move the mys
terious stone that covers these mys
teries, tho heavily charged air surges
up from the gulf, and words and
thoughts fall around us like poisoned
files. Even our Inner life seema trivial
by the aide of these unchanging deep
nesses. When the angels stand before you,
will you glory in never having sinned,
and Is there not an Inferior innocence?
When Jesus read the wretched
thoughts of the "Pharisees who sur
rounded the paralytic at Capernaum,
are you sure that he looked at them,
he judged their soul and condemned it
without beholding fsr away behind
their thoughts a brightness that was
perhaps everlasting?
And would he be a Ood if his con
demnation were Irrevocable? But why
does he speak as though be lingered on
the threshold? Will the basest thoughts
or the noblest Inspiration leave a mark
on the diamond's surface?
What God that is indeed on the
heights, but must smile at our gravest
faults as we smile at the puppies on
the hearthrug? And what Ood would
he be who would not smile. If you be
come truly pure, do you think you will
try to conceal the petty motives of yeur
great actiona from the eyes of the an
gels before you? And yet are there not
in us many things that will look pitiful
Indeed before the gods assembled on
the mountains?
and fishes first, then after that the
drippings of wisdom. And the worst
feature is that you, as a member of the
crowd, are growing hardened. Tou run
after, you seize, you bolt the loaves and
fishes; you smack your Hps; you render
no thanks; you make speed for the next
center of interest While the treat
holds out you are an adherent to the
filatform and the cause presented. Now
lsten to the attendant in - the booth
the next time you line up In the exposi
tion to partake of aromatto coffee, con
densed milk, productive graina, breads
and sauces ? give heed to Instruction, to
words of wisdom Intended for your en
lightenment. Indeed, . it will not hurt
you a particle to take a bonafide order
or the name of your trusting grocer. At
least you might thank the speechmaker
for the privilege in a sweet voice aa
you hand your cup, spoon and saucer
back to be washed. And as said at the
start the rule-works two ways. When
you in turn have a crowd at your heels
or following your banner In line of
parade, do not flatter yourself on your
popularity over your fellows. You are
paying for -attention. Where loaveaand
fishes are dispensed gratis, thare the
crowd gathers. .
Criminals Harlored Amon
li 1
if
A-4-4-!
a e t v . x
1 1, 1 1 ' I wwnnwwas.
thriving; rag business. It is remarkably
well organized and the workers form,
in reality, a cooperative society with
considerable capital and stringent rules.
The members nave recently erected a
large sorting shed and warehouses at a
cost of almost $400. Each member de
livers nts harvest at the central depo;
where the weight is checked and the
purchase price paid according to a tariff
fixed by common consent. An account
is kept and- every six months the prof
its of the business, which in 1904
amounted to $16,000, are divided pro
rata with the receipts of each of the
members. .
In this district, also, Is to be found
a picturesque Individual known as "the
doctor," who gave me the startling in
fnrmatiAn ahnnt th nromiscuous use Of
dangerous weapons. He is universally
adored by these rough vagrants, for he
alves his scientific advice ao
absolutely
and Girls Given Hints as to
but & long loop of wire bent into a sort
of spoon shape at one end, and one can,
perhaps, be fashioned at home from a
short piece of wire. I have such a
home-made one, which I use in prefer
ence to all others for dipping small bon
bona. Or a fork, -preferably a two-tlned
one, will answer very well.
DnuKthe centers, one at a time, in
the niVfted fondant, roll each over that
all aide "may be evenly oovsred, take
it up on the dipper, scrap the dipper
on the edge of the dish, to remove
the surplus fondant, then place the bon
bon on waxed paper to dry.
These bonbons should be ready to eat
in an hour or two. but if Intended for
packing in candv boxes, should remain
several hours from 12 to 24 will not he
too long.
Stir the fondant frequently while dip
ping, that a crust may not form.
If packed In tight tin boxes, with
sheets of paraffine paper and card
board between the layers, these candles
will keep fresh for some weeks, but
two many layers should not be placed
in a box. as they crush easily.
Here are some of my favorite ways
for preparing bonbons:
For cocoanut add one third of a cup
of desslcated, or freshly grated cocoa
nut to one cup of fondant, knead thor
oughly together, pat out into a square
cake about one half inch thick, place
on parafflne paDer, place another piece
of paper over it, and on thla a board
or tin, upon which place a weight.
Leave for several hours, then cut the
cakes Into cubes' with a sharp knife.
Place each piece singly on a piece of
fresh parafflne paper and stand away to
dry.
Chocolate Creams.
Chocolate varies greatly in quality
and is subject to so many adulterations
that It la difficult to give explicit direc
tions for its preparation for dipping
purposes.
A high grade chocolate should have a
smooth, glossy surface, show a fine,
close grain when broken, and be of a
rich red-brown color. If you can get
from aome dealer in confectioner's sup-
filles, or a candy maker, a medium
Ight colored grade of sweetened, un
favored confectioner's chocolate It
might be well to state that you wish it
for dipping it will probably need no
further preparation than melting, but
if you must rely upon the socalled "blt
ter chocolate," which is the variety best
known to the housekeeper, it must be
sweetened by the addition of a little
melted fondant, or a small amount of
confectioner's sugar. Use fondant tf
possible.
Orate, or break the, chocolate into
small pieces, place in a small double
holler or a howl, over boiling water, un
til it is entirely melted (do not let a
bit of wster get into it). To be of the
right consistency a few drops allowed
to trickle from the tip of . the spoon
should retain their shape quite distinctly
or. the surface of the malted chocolate.
If too thin it will run down around the
base of the cream, thus making an un
aightly rim. It can be thickened by
addlig a little more fondant or a few
drops of thick cream. If it ia too thick
it will, leave too heavy a coating of
chocolate on the center and will be hard
to use. This may be because' the choco
late has cooled, or it may need to be
thinned a bit with a little eoooa butter
which can be obtained from the drug
gist or a bit of melted suet or butter
which has been freed from salt The
cocoa butter is preferable, however.
The process of dipping is, of course,
similar to that of dipping bonbons. As
you ' lift the cream from the chocolate
allow it to drain a second before scrap
ing on the edge of the dish and placing
on the paraffine paper.
Cream Mints For these melt soma
rather hard fondant and flavor to taste,
using peppermint for the white, winter
green for the pink, orango for the yel
low and any other flavors and .colors
rou tnay wish. Pour on parafflne paper
n drops about the size of a half dollar
and atand them aside for several hours,
or until firm, when the paper can be
peeled off easily.
Maple Nut Bar This is one of the
most delectable of sweets. Melt maple,
fondant stir in chopped nut meats in
the proportion of one cup of nut meats
to two cups of fondant pour Into a
pan lined with parafflne paper and when
cool turn out and with a sharp knife
cut Into bars and allow to dry, or wrap
each in parafflne pp. per. If they can be
obtained, the old fashioned butternuts
are best for this confection, but English
Walnuts or pecans can be used equally
well.-
Tuttl Fruttt Bar This is made sim
ilar .to Harlequin Bar, chopped nuts be
ing added to one layer, chopped candled
fruits, and the like, to the other two.
Cocoanut Bar Is made by stirring
chopped'' or desslcated cocoanut into
melted fondant and cutting into, . bars
after cooling, i ,.
"" Orange .Paste Break one ounce of
cither red or white gelatine into small
Innatitanti of TKis Region
frea of charge. He Is a rag picker by
profession and oddly enough Ills persult
of- that calling led to his acquaintance
with medicine., It was through the dis
covery in the dustbins of the city of
Paris of a lot of books on medicine that
he first began to study the subject,
lie has recently been reading some books
which ha picked up on alooholitm, and
is now preaching temperance to his fel
low workers in the rag business.
One of the unique characters of this
strange series of settlements is Pastor
Anderson, who Is trying to civilise and
reclaim some of these outcasts through,
the medium of the young generation.
Kvery day st 4 o'clock he teaches the
elements of reading and the principles
of morality to about 20 little Vagabonds,
three parts naked.. The caravan makes
a continuous tour of the fortification,
stopping at each gate until Anderson is
confident that he has planted seed which
will bear good fruit.
The headquarters of the foreign ele
ment of this peculiar city la the Mont
reull gate. The German makes a spe
cialty of basket work and at daybreak
every day, perfect swarms of women
and children leave' the camp with bas
kets of all sorts for sale in the shops
and streets of Paris. The Spaniard Is
either a hawker of a grower of onions
and
garlic. An old Spanish woman and
her husband have founded a Uniaue bus
iness in establishing a home for the
maimed and Injured. When the writer
recently paid a visit to the one caravan
in which they housed their strange
guests, he found four blind people, two
without arms, one without legs and a
paralytic. . They are fed and tended by
the old- couple at a monthly wage. The
Italians are, in nine cases out of 10,
- musicians when they are old enough and
beggars When they are not. - In tin
former case their average earnings are
about $2 a day with either violin or
f utter and in the latter from eight to
0 cents. Five performers on the man
dolin told the writer that on the first
of January this year they made no less
than $80.
There is a remarkable amount of hid
den wealth stored in these caravans
and shanties. Many of the owners boast
of hoards of from $5000 to IS000 and
from $8000 to $10,000 is by no means
unusual. Last year a Hungarian living
in a miserable caravan near Levallois
was arrested and charged with stealing a
horse. With the object of proving to the
police that there was no necessity for
his stooping to theft, he exhibited a
pocketbook containing $16,000. Despite
this "proof" of his honesty, however,
the police arrested him and he was re
turned to his native land to live the
rest of his life in ease and even luxury.
As a hiding place for criminals, this
region has no equal the world over.
Six months ago, 150 police surrounded
the camp at the Montreull gate and in
stituted - an extensive search, finding
no less than 11 stolen horses and as a
consequence, 29 Bohemians were arrest
ed. All this fascinating and picturesque
settlement is to be destroyed with the
demolition of the fortifications and the
inhabitants scattered to the four winds
It will be a severo blow to the sight
seers and even to the native Parisian
who finds Infinite enjoyment in making
the rounds of this alien quarter within
the confines of his own city.
bits, cover with one half cup of cold
water and stand It aside for two hours.
Plaoe half a cupful of boiling water
and two cups of granulated sugar m
a saucepan, dissolve the sugar and let
it juni coma 10 a oou, men pusn thi:
pan back, on 1he stove where it will
Just barely buhble and let it simmer
for twenty-five minutes. Add the
grated rind of a good sized orange, the
tablespoonfuls of orange Juice and three
of lemon Juice. Pour at once into a
pan previously rinsed in cold water ami
set ft away in a cold place to harden.
It should remain undisturbed for sev
eral hours, until very firm. Remove
from the pan onto a surface thickly
dusted with confectioner's sugar, cut
Into cubes, roll each in confectioner's
sugar, place upon a platter, or a board
covered with paraffine paper and al
low to stand for several hours.
If white gelatine Is used for this
paste It can be made more attractive in
appearance by tinting with pink or
orange.
Fig Paste Use the white gelatine for
this, omit the grated lemon rind, sub
stitute a tablespoonful of sherrv (If
this flavor is liked) in place of on
tablespoorful of orange Juice, and aid
one cup of rather finely chopped flss.
measured lightly. Just before pouring"
Mint Paste Use white gelatine, pro
ceeding as for the plain paste, coloring
the sirup a dainty green with color
paste and flavoring with two and one
half tablespoonfuls of lemon Juice, six
drops of oli of peppermint, or about one
a teaspoonful of peppermint ex
tract three tablespoonfuls of heavy
aufar sirup and a few grains of salt.
These are delicious to serve with af-'
ter-dlnner coffee.
Chewing Taffy.
Place four cupfuls of granulated su
gar and one and one half cupfuls of
water In a smooth saucepan of kettle,
and diisolve and boil as directed under
"Boiling," adding either two .table
spoonfuls of glucose when the .sugar is
placed over the fire, or ona fourth tea
spoon of cream of tartar, dissolved In
a teaspoonful of lukewarm water, when
Ihe sirup begins to bolt
Boll to about 286 degrees, or until a
bit dropped In ice water will break
2f ,"alnst tne lde of the cup. It
should chew eaally without sticking to
the teeth very much.
this stage Is reached pour st
!&-i,t0 an, !M ."1,lb or Platter and
.V? cool turning theedgea in to
ward ths center as they cool, to pre
vent them from becoming hard. As
soon as cool enough to handle pull In
.J)?i!:Jp.iovi a nook- " '" nv"
one, adding the flavoring as you pull
vide the batch Into nevpral parts when
it is nearly pulled, flavoring each one
d,"ereny. When, it gets too stiff to
pull easily, pull anii roll Into long sticks
f"." ,non w,,(,'! and t nto ha,?
-J"1!! wrRPP'ng each piece in a
square of waxed paper,- giving a little
thM ftiEfr ind" S-J; pRper to hold
the piece In place. (The papers should
laches' t?3s thr b5' fir
Sctt sis;
one lot of this taffy, adding, also, a
few drops of vanilla.
f Creole Caramels.
Melt one cup of granulated sugar in a
smooth saucepan. As soon aa it be
comes liquified add one cup of thin
cream and stir until it is a smooth
sirup. Add one cup of granulated
sugar and one cup of either maple or
sugar, and boil until the; "soft
nail - is reached. Remove from' the fire
add one fourth teaspoonful of vanilla
if brown sugar Is used, with map!
sugar no flavoring will be necessary
and stir until creamy, pour into a pan
which haa been previously lined with
waxed paper, to the depth of three
fourths of an inch and while still warm
rnark Into squares. When cold this msv
be wrapped in two and one half Inch
squares of parafflne paper, If desired.
Vassar Fudge.
No article on candy making would be
quite complete without at , least one
recipe for fudge.
Although nearly every girl has her
own pet way of making this favorite
sweet, perhaps she will not be averse
to trying this recipe, which was given
".T Vassar graduate, and which Is
said to he the genuine "Vassar Fudge.""
Mix thoroughly together two cups of
brown sugar, four squares (four ounces)
of chocolate, grated or broken In small
bits, three fourths of a cup of cream
and one tablespoonful of butter. 6ttr'
until dissolved, then boil until it will
spin a thread from the tip of the spoon
or until the "feather" stage ia reached).
Remove from the fire, add one teaspoon
ful of vanilla and beat until -creamr.
Pour at once into a buttered pan, and
as soon as cool f enough mark Into
squarea.- v
l-'l,