Savannah morning news. [volume] (Savannah) 1868-1887, 1885-12-29
HOLIDAY CANDlEs.
Chocolate CSrsmels, Maoaroous, Cocoa
nut Cakes. Rissrs aud Other Sweet


usually demanded at this time, fearing
That the next step will be a necessary visit
from the doctor, as in the well-known nur-
sery rhyme. Many careful mothers there
fore will no doubt welcome the following
recipes, drawn from many reliable sources
and tested bV manv trials for making q
few simple candies at home. In these
they can be sure there is no terra aba,
no poisonous paint or c0iOring matter
and no glucose, and any reasonable
amount can therefore be consumed with
out danger.
In order to make the candies look IN
viting and like "bOughten candy" be care
ful of the shapes into which the candy is
cut or moulded. Don't have any crumbs or
ragged broken edges, bur make all lo0k
smooth and fair. Then when cool and dry
arrange in fancy dishes, cOrnucOpias, lace
bags, etc. Small baskets which can be
purchased for a few cents at the fancy
goods stores, make very pretty bOn-b0n
boxes by sewing a strip Of silk or piece oil
ribbon around the edge, and then running
IN 3 ribbon TO draw it up, trans ormiDg
the basket into a sort of bag. Small cheap
baskets can be gilded or hrOnzed also and
made gay with bits OF bright ribbon, or
regular bOn-b0n boxes in great variety
may be purchased at the stores for "a few
cents or as many dollars, and then filed
at home. Some Of these boxes, which are
imported from Germany, are very anus
ing, having the appearance of an onion,
cabbage, doll-baby, bunch Of cigars, a
bail of twine, an animal, or various other
droll objects, until the secret opening Is
discovered ana their true nature revealed.
A little girl of the writer's acquaintance
once received doll OF this sort and play
ed with il cOntentedly for some time be-
fore she discovered the ''true inwardness"
of the case.
CHOCOLATE CARAAIELs.
For chocolate caramels take one cup
h1Oiasses, half a cup of sugar, one quarter
OF pound of chocolate cut fine, half
cup Of milk and one heaping tablespoonful
OF butter. Boil all together, stirring all
the time. When bit of the syrup will
harden in cold water pour into shallow
buttered pans and as it coOls cut into
small squares. Remember the direc-
tons given above and cut evenly and
so that the squares will break smoothly.
MACARooNs.
For macarOons, take half pound Of
almonds, blanched, dried and pounded to
paste, with one teaspOOnful OF rose wa
ter. Beat together the whites OF three
eggs and half cup of powdered sugar,
adding the sugar by the teaspoonful or
you have not the powdered sugar which
is required in many of these recipes, YOU
ulated sugar very hard with the rolling
pin ON marble slab or the cake board
Add half a teaspOoniul of almond es-
semce; then add the pounded al
mOnds, and, il too soft to be shaped, add
one t8RspoOpful Of -four. Roll with wet
hands into balls the size of walnuts, fiat
len them eighty, and place some
distance apart on buttered paper. Bake
slowly.
Almond paste can be purchased at the
contectiOners, all ready for use, IL pre-
ferred. Break it up with fork, add the
beaten whites and sugar, using four or
I'VE eggs for half pound of paste. Drop
by teaspOOnfuls on paper and bake as
above.
CocOANUT CAKES.
& For cocoanut cakes take the grated meat
Of two cocOanuts, their weight in sugar,
loafifyoUhave it, one cup -four and whites
OF two eggs. Shape into balls and bake
20 minutes.
KISSES OR CREAM AIERINGUEs.
To make kisses or cream meringues
beat the whites of three eggs stiff and
Gaky, add three-quarters of a cup of pow
dered sugar, Sitting and cutting it in
lightly. Drop by spoonfuls on paper
placed on boards. Put in the hot closet
or oven With the door open for half an
hour. Then brown slightly. Put two to-
VI pun bnCuA Ou tuG paper III ODlUuK
shape, dry one hour, then remove the
soft part and fill with whipped cream. To
make these successfully, very steady
moderate heat is required.andi it is a waste
Of time to attempt them unless this eau be
secured.
PEANUT CANDY.
70 make peanut candy, take one scant
pint mOiasses, four quarts OF peanuts.
measured before they are shelled, two ia.
blespOOntuls vanilla, one OF soda. Boil
the moiasses until it hardens in cold wa
ter when dropped from the spoon. Stir in
the vanilla, then the soda, dry. Lastly,
the shelled peanuts. Turn out into shall
low pans well buttered, and press it down
smooth with wooden spoon. Make in
tosquares or oblOng sticks with a knife
when partly cool, so that it will break
smoothly.
DoTrY DIMPLE's VINEGAR CANDY.
For Dotty Dimple's vinegar candy three
cups Of white sugar, one and One-half
cups OF clear vinegar. Stir the sugar in
TO the vinegar until thoroughly dissolved.
Heat 70 gentle boil and stew, uncover
ed, until it ropes from the tip OF the spoon.
Turn out upon broad dishee, we'll butter
ed, and cool. So soon as you are able to
handle IL without burning your hands,
begin to pull it, using only the tips OF
your fingers. 1t can epulled beautifully
WAAtC anu luINuns
Children who have Sophie Nays slit
tie Birdy" and "DOtty Dimple" stories
viii remember the famous vinegar
candy and be glad TO test it for them
selves.
LEMoN-CREAM CANDY.
To make lemon-cream candy take six
pounds best white sugar; strained juice
Of two lemons, grated peel OF one lemon,
one teaspoonful soda, three cups clear
water.
Steep the grated peel Of the lemon in
the juice for an hour; strain, squeezing
the cloth hard 10 get out all the strength
ol the haYOr. Pour The water over the SUI
gar, and, when nearly dissolved. set IL
over the FIRE, and bring 10 a boil. Stew
steadily until 1t Will harden in cold wa
ter; stir in the lemon, boil one minutes;
add the dry soda, stirring we'll 10 AVOID
Jumps; and, instantly, turn out upon
broad shallow dishes. Pull as soon as
you can handle it into long white ropes,
and cut into lengths when brittle.
Vanilla cream candy IL made In
the same way, with the substitution OF
vanilla fayoring for the lemon Juice and
peel.
CHOCOLATE CREAM DROPS.
For chocolate cream drops; one cake
vanilla chocolate, three cups powdered
sugar. one Cuu soft winter. two tahla