Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-12-06
CANDIES FOR THE HOME.
A More Domestic and More Pleasing
Picture of Sweet-Making-How the Lit
tie Ones Enjoy the Process-O1d-T Time
Customs-Receipt. by Margery Daw.

Customs-Receipts by Margery Daw.
WRITTEN FOR THE DIspArCH.f
It would not seem Christmas to the little
people without candy, any more than it
would without dolls, and even older ones
would share the same feeling if something
sweet were missing. There are many
pretty WAYS of serving bonbons with the
Christmas dinner. Pretty dishes filled
with them can be placed upon the table.
Dainty bags of various colored silks, with
SPRAYS of flowers painted upon them and
filled with bonbons, either with dinner card
attached or name painted upon them, are
pleasing souvenirs.
The variety of candies that can be made
al home is infinite as to color, shape and
flavor The purity and cheapness Of these
| manufactures are worthy of consideration,
also. Besides, all the delight of the
children in watching mamma make the
| delicious bits is a pleasure too great to be
! denied the liUtle consumers. In the olden
time a paper bag filed with candies was
suspended in the doorway. In turn. the
Young people were blindfolded. long
stick placed in their hands, and, after being
turned around, thev struck at the bag.
Some ole was sure to succeed in breaking
the paper bag before long, and then what
scramble there was for candy.
A Christmas pie is a welcome surprise
when it appears upon the table. To make
this pie, take large wooden bowl or tin
pan, cover il in an artistic manner with
white or colored paper: fill it with bran, in
which are hidden small packages of candy,
marked with the name of the person for
whom it is intended. Or each one may
draw the first that comes to his hand.
L will give few recipes for Christmas
candies easily made at home.
French Vanilla Cream.
Break into bowl the white of one or
more eggs, as is required by the quantity
you wish to make, and add to it an equal
quantity of cold water; then stir in the
finest powdered or coEfecsiorerS' sugar un-
til it is stiff enough to mold into shape with
the fingers. Flavor with vanilla to taste.
After it is formed into balls, cubes OF
loZengcs, place upon plates TO dry. Candies
made without cooking are not as good the
first day. This cream is the foundation OF
all the French creams.
Nut Creams.
Chop almonds, hickory nuts butternuts
or English walnuts, quite fine. Make the
French cream. and before adding all the
sugar while the cream is still quite soft, stir
into it the nuts. and the form into balls bars
or squares. Three or four kinds OF nuts
may be mixed together.
Maple Sugar Creams.
OTate maple sugar. mix In quantities TO
suit the taste, with FRENCH cream. adding
enough confectioners' sugar to mold into
any shape desired Walnut creams are
sometimes made with maple sugar, and are
delicious.
Orange Drops.
Crate the rind of one orange and squeeze
the juice, taking care to reject the seeds.
Add to this pinch of tartaric acid; stir in
confectioners' sugar until it is stiff enough
to form into small balls the size of a small
marble. These are delicious.
Stirred Cream Wainuts.
Take two cupfuls of sugar. two-thirds OF a
cupful of boiling water, and one-haif salt
teasDoonful OF cream of tartar. Boil until
it threads, cool slightly and beat until it be-
gins to thcken. Stir in chopped walnuts
and drop on tins
Peanut Nougat.
Shell the peanuts, remove the skin, and
break into small pieces, or not, as preferred.
Take two cups of confectioners' sugar and
one emp of the peanuts. Put the sugar in
saucepan, and as soon as dissolved throw
into il the nuts, stirring rapidly. Pour
quickly into buttered pan and press into a
fat cake with buttered knife, as it cools
very quickly.
Spiced Chocolate.
Take two cupfuls Of brown sugar one-half
cupfu of grated chocolate, one-half cupful
of water, and Il small piece of butter. Add
spice to taste. Boil these ingredients, and
when nearly done test by dropping a little
into cold water. Pour into Duttered pans
when done and mark in squares.
Margary'. Molasses Candy.
Take two cupfuls of molasses, one cupful
of sugar. q piece OF butter the size of small
egg. and one tablespoonful OF glycerine
Put these Ingredients into a kettle and boil
hard 20 or 60 minutes: when boiled thick,
drop a few drops in water, and if the drops
retain their shape and are brittle, it is done:
do not boil too much. Have pans or pia tiers
well buttered. and just before the candy is
poured into them stir in one-half teaspoon
full of cream of tartar or soda. Ii fiavoring
is desired, drip the fiavoring on the top as it
begins to cool, and when it is pulled the
whole will be Favored. Pail it until as white
Is desired, and draw into sticks and cut
with shears. This recipe is unsurpassed.
MAgGERY DAw.