The evening times., 1896-12-24
HOMEMADE llE1lEs
FOR CHRISTMAS EATING
Delicacies Which Will Suit the Most
Fastidious Taste.
Four Kinds of ofPunches-Cakes of All
Sorts and Descriptions
which Any One Could Eat.

Cream walnuts.-Two pounds white su-
| gar, one teacupful water. boiled until 1t
threads; flavor highly with vanilla: take
| from the fire and stir until white and
| creamy; have walnuts prepared; make the
candy into small round cakes, press wal
nuts into the sides, drop in granulated sugar.
Hickory Nut Macaroons.-To hickory nuts
pounded fine add mixed ground allspice and
| nutmeg, making a frosting as for cakes; stir
in the meats and spices. putting in enough
only to make it convenient to handle; flour
the hands and make the mixture into balls
about the size OF nutmeg; lay them on
tins well buttered, giving room to spread;
! bake in a quick oven; use washed butter
for greasing the tins; lard or salt butter
gives an unpleasant taste.
Neapolitaines.-One pound Of flour. one
half pound OF powdered sugar, one-half
pound OF butter, six eggs. six yolks:. mix
the flour, sugar. butter, and eggs together:
adding small quantity of pure extract Of
rose: If too stiff add little milk: leave tile
dough half an hour in a cool place; roll 1t
out one quarter Of an inch thick and cut it
with a small tin cutter Of any shape; put
the cakes on pan slightly creased and
color the tops with beaten egg and milk,
with some chopped almonds over them;
cook in a very hot oven.
Uncooked French Candies.-For the I'M
cooked cream. break the whites OF two eggs
into bowl; add an exactly equal measure
OF cold water, and stir in powdered sugar
until you have it stiff enough to be nodded
into shape by the fingers; flavor with any
essercc you like. Now, for the varieties to
lie made with either OF these as a founda
ton: Mold some OF the cream into little
balls half an inch in diameter, and clap
on either side the half OF an English wal
nut: have ready some chocolate melted ill
a bowl; set over a boiling tea kettle, and
after these little balls of cream are dry
stick n long hatpin into them and dip into
the melted chocolate, and you have a most
delicious chocolate creams: roll them in
until thoroughly coated; they may also be
dipped in the chocolate after putting the
nuts on, or the creams may be colorcd with
a few drops OF cochineal. Another variety
is given by adding the peel OF an orange, or
lemon, to the cream. and as il thins some
what stir in more sugar For cream figs
tear the fig in two, leaving it Joined at
the stem end, insert an oblung piece OF the
cream and press the fig together at the bot
tom; serve dates the same way. Pineapple
or any kind OF preserved fruit may be
drained from the syrup, cut into slices and
rolled in the cream. A novel candy is made
by molding some OF this candy into flat
pan, spread with any kind OF Jelly that is
80 stiff that it can be cut with knife, and
put on another layer OF cream. A most de-
lightful nut candy is made by stirring sew
erai kinds OF chopped nuts into the cream,
then make into squares or bars, and wrap
i'll waXed papers, If it is to he kept for any
length of time. Seeded raisins, figs and
Citron chopped fine make a fruit mi xture
that can be usedfn the same way. The
cream may be favored, and at the same
time colored brown 10y stirring in melted
chocolate.
Roast Turkey.
Roast Turkey with GibIet Sauce
:. fat young hen turkey SINCE and wash
Fill with rich bread nd cracker dressing,
well seasoned, and. II liked, two onions
may be finely minced and added to the
dressing Stuff both body and breast with
this. Lay the turkey in the basting pan
and pour two cupfuls of hot water around
it. Bake slowly, but steadily, basting
frequently. Allow ten to twelve minutes
teen or IN ore if it is an old, tough one To
make the giblet sauce boil the heart, liver
and gizzard in two quarts of water for
two hours. Take up chop fine and return
to the gravy with spoonful of -four
Season with salt and pepper and pour in
the pan in which the turkey was cooked
and stir. Serve the sauce in gravy boat
Mashed Potatoes. Pare and boil a dozen
water from them. Add half cupful Of
cream, tablespoonful of butter, little
salt and pepper. Beat until perfect
SIN Doth.
Baked Sweet Potatoes Boil and slice
Put in deep pan la yer of sweet potatoes
and layer of butter and sugar until the
pan is full Set in the oven to brown.
Cauliflower.-Remove the outer leaves
from the caulflower and tie up in piece
of thin cheesecloth. Put into twice as
much salted water as will cover it, and
boil fact until tender. When done, re-
move the netting. lay i'll a deep dish, and
pour over it sauce made OF one table
spoonful of butter rolled in one tablespoon
full OF flour and stirred into a cupful OF
boiling milk. Cook in a double boiler until
it thickens.
Chicken Salad. Cut the chicken into
small pieces. Mix with this an equal guam
tity of cut celery. Turn over this a gen
erous quantity OF mayonnaise dressing.
Arrange the salad in the dish from which
it is to be served in the midst of nest
Of celery leaves.
Cranberry Jelly. One quart of cranber-
ries, one cupful of water. Cook the cram
berries until tender, stirring often When
done take from the fire, strain through q