The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-12-17
CHRISTMAS SWEETS
Children Expect Them, But
They Are Often
UnWhoIeSome
GOOD CANDY SELLS
AT HIGH PRICES
Delicious Confectionery That
May Be Made at
Home

satisfy this demand, and at the same
time provide nothing injurious to
health.
Cheap candies are generally so adul-
terated that they are almost poisonous
to young or old, and should never be
INDUCED in, while really good confec-
tionery is much too high priced for a
great many mothers to purchase very
extensively.
So many delicious and wholesome
candies may be made at home, that
where one is in any doubt about pro-
viding them, it will be found by far
the most satisfactory plan to follow.
The following recipes have been proved
good and will usually satisfy the most
fastidious candy lover:
HONEY CANDY.
Boil together two cupfuls of white
sugar, one half cupful of water andfour
tablespoonful of clear honey. When it
will candy in cold water, pour it on but
tered plates or tins, and before it gets
too hard check it off into inch squares
with a buttered knife.
CoCoANUT CANDY.
Boil two cupfuls of granulated sugar
and one half cupful of cold water about
six minutes, or until it will harden
when a little is dropped in cold water.
Then stir in a cupful of prepared CO.
coanut. and spread on buttered white
paper, marking eff into squares or
strips when nearly cold.
MOLASSES CANDY.
One cupful of New Orleans molasses,
one cupful of brown sugar, a piece of
butter the size of an egg, and a table
spoonful of vinegar. Do not stir it af-
ter it begins to boil, but when it will
harden (try it by dropping a little in
cold water) stir in thoroughly tea
spoonful of baking soda. Pour it into
buttered tins, and when cool enough
pull 1t until white. 1t may be favored
to suit the taste.
COCOANUT DROPS.
One pound of prepared cocoanut, one
half pound sugar, white of one egg.
Mix well together roll into little balls,
and bake on buttered tins.
SUGAR KISSES.
Whites of two eggs beaten very stiff,
mixed with one cupful of white sugar.
Drop on buttered tins in small cakes
and bake in a slow oven until light
brown. Cocoanut kisses may be made
by adding the white of another egg
and one half cupful of prepared cocoa
nut.
BUTTER SCOTCH.
Boil together a cupful of sugar, a
cupful of New Orleans molasses, half
a cupful of butter, a tablespoonful of
vinegar and one-fourth of a tea
spoonful of soda. AS soon as the syrup
will harden in cold water remove from
the fire and flavor to taste Pour it on
buttered tin, and when nearly cold
mark it off into squares.
LEMON DROPS.
Boil one pound of sugar one cupful
of water and one half teaspoonful of
cream of tartar, until it will harden in
cold water. Remove from the fire and
add tartaric aci5. to suit the taste.
Flavor highly with extract of lemon.
Drop the candy from spoon upon
buttered tins to form drops.
NUT CANDY.
Boil together one teacupful of white
sugar and one and one-half cupfuls of
New Orleans molasses, until it is mod
erately hard when tested in cold water,
then put in butter the size of walnut,
add three teaspoonfuls of vinegar, and
let it boil two or three minutes long
err. Then take it off the stove and stir
in well one-fourth of a teaspoonful of
baking soda. Have a cupfull of hck-
DRY or walnut meats spread evenly on
a buttered tin, and while this syrup is
still foaming (after the soda is put i'm
pour it over the nuts, and set it in a
cool place to harden. Before 1t be-
comes too cool mark it off into inch
squares. Peanuts, almonds, raisins
chopped figs and dates may all be
used in the same manner and make
delicious candies.
BABY CREAM.
Boil together four cupfuls of sugar,
one-fourth teaspoonful Of cream of tar
tar. and cupful and half of water
Do not stir it, but when it will harden
in cold water. pour it on a buttered tin
to cool Drop a little vanilla on the
mass. and when cool enough to handle
pull it until very white. Sift little
powdered sugar on a warm platter and
pull the candy out until half an inch
thick and cut into six inch lengths.
Arrange these pieces on a warm su-
CARED platter and sift little pow
dered sugar over the top, then set
aside until quite hard, usually about
a day.
CHOCOLATE DROPS.
Beat the whites of two eggs until
very stiff, then stir in sufficient con-
fectioner's xxx sugar to make it stiff
enough to knead with the hands Break
off small pieces and roll into balls be-
tween the palms of the hands. Melt
half package of unsweetened choco-
late over a teakettle of boiling water,
then drop the balls, one by one, into
the chocolate. and cover them with a
good brown coating. Dip them out, one
by one, with a fork or spoon; drop.
them on buttered paper, and leave until
the chocolate coating hardens
WALNUT CREAMS.
Prepare a fondant with whites of
eggs and confectioner's xxx sugar
as for chocolate drops break off small
pieces, shape into little cakes the size
of silver quarter or a little larger, and
press walnut meat into each
Hickory nut meats may be used if
preferred, also figs and dates, and are
equally delicious. The dates should be
stoned Of course. An especially delect-
able candy may be made by pressing
walnut meat inside of the date after
1t is stoned, and pressing both into the
fondant Chopped nuts may be mixed
with the fondant, the same as for CO.
coanut rolls, and formed into any
shapes preferred. These are only a
few of the many delicious variations