St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-12-20
CHOICE GHKIslMAs CANDY.
Some Good Recipes for Making De.
IiclOus EoubOns at Home.

liclOus EonbOns at Home.
Susan Coolidge in Wide-Awake.
Christmas is coming, and for the benefit
of Chrstmas-keepers in the country who
have 10 confectiOnerS' shops round the cor
ner to turn to, will give few recipes for
homemade candy which have tried my
self and know to be easily made and good.
The first requisite is confectioner'5 sugar.
This must be ordered from some large city
grocery, like Pierce's, in Boston, or Park d
TilfordS, in New York. 1t costs from 10
to Is cents pound. and six pounds will
make seven or eight of candy.
The sugar obtained, it will be well to de-
vote a preliminary day or two to the pre- p
arations of other materials. Crack two
pounds of English walnuts carefully, and
take the meats out, keeping the halves I'M
broken as much as possible. Shell and
bIanch pound of paper-shelled almonds
THAT is, drop the meats in boiling water
and rub off the brown skins from the white
kernels), afterward chop them fine. Shell
a pound of peanuts, take off the brown
skins with your fingers and chop. Take
the stones out of pound of dates. Have
ready couple of oranges, lemon and
bottle of extract of vanilla, then you can
''sleep over it. and begin again.
Break the whites of two eggs in bowl,
beat slightly, add half tumbler of cold
water and sift and stir in enough confec-
toners sugar TO make paste stiff enough
to mould into shapes with your fingers.
This is called "French cream" and is the
basis of all the candies which are made
without boiling.
Divide the mixture into three portions
and put each into separate bowl. Flavor
,r1+N 10
and OblOngs (dusting your fingers with
sugar.. and set them away for twenty-four
hours to stiffen. These are for chocolate
creams"
Into the second bowl squeeze the juice of
and CRATE the peel of an orange. Then
latter adding more sugar. stir in the copied
almonds. form into small round balls and
set it away.
The third portion may be favored with
lemon Juice, if YOU like. Roll up small
balls of this, place the half of an English
walnut on either side and press hrmly to-
gether. Fold quantity of the same sugar
balls into the stoned dates-these are the
cream dates and cream walnutS which we
are familiar with in shops. Mix another
portion of the paste with chopped peanuts.
and roll the little balls formed from it
into the brown nut. English walnuts,
chopped fine. give another flavor. Two
candied cherries. with little round of the
mixture between them, make pretty va
riety, or two apricot pastes, or a little cube
of candied pineapple or tiny square of
marmalade-there is no end to the varia-
tons that can be rung on the theme by an
inventive mind and clever fingers.
Lastly, melt in a cup set into saucepan
full of boiling water half pound of Ba-
ker'S chocolate, drop into it the little shapes
made for the purpose the day before. lift
them out between two forks and set them
OH sheets of thoroughly buttered paper to
harden.
All these candies will be stiff enough by
the end of twenty-four hours to be packed
into bonbonnieres or rammed into the toes
of Christmas stockings.