The Caucasian. (Shreveport, La.) 1900-192?, 1900-12-09
A CANDY BEE.
Up to Date In Chahng Dish style.
Some Appropriate Recipes.

I'D 10 Date IN Cna0nE Disn StyIes
Some Appropriate Recipes.
The good old days when a marsh
mallow toasted surreptitiOusly over a
candle or low turned gas jet seemed a
triumph of bravado and culinary skill
to the college girl are overpast and
few up to date young women now
seek the classic shades without includ-
ing in their scholastic outfit a chatting
dish and as many of its accessories as
they can compass.
In many of the western university
towns where coeducation prevails the
sorority and fraternity houses furnish
the stage settings for weekly chatting
dish candy bees, those sweet functions
which usually take place Saturday
evenings. Each girl comes armed with
her own dish and her own favorite rec
ipes, while the masculine element In
the role of attendant squires are kept
busy Smelling nuts, chopping figs and
raisins, grating cocoanut or popping
corn. White paper caps made to imi-
tate the French chefs and big white
aprons are worn by all these contest
ants for culinary honors. The long
dining table is left without a cloth,
while n tray at each place holds the
chatting dishes. All of the adjuncts are
placed near at hand before the actual
cooking begins, never emitting plenty
Of soft towels and a bottle of olive oil
in case the alcohol spills over on the
polished table. The instant this occurs
(and no chatting dish party is ever i'm
mune from accidents of this kind a lit
tie oil is poured on the spot and the oil
and alcohol "sopped" up with towels.
Everything in the way of nuts, cam
died fruits and popcorn can be utilized
in chatting dish confectionery. To in
crease the fun and jollity judges are
often appointed and prizes offered for
the most original designs or for the
most successful combinations of color
or flavor
= The following recipes for Judges and
candles have all been frequently tested
and pronounced the best of their kind,
according to Table Talk. which pref
aces them as above:
Pecan Candy.-Any one who has
ever lived in New Orleans Is familiar
with the delicious creamed pecan can
dy for which the old darky mammies
are famous the world over. These can
dies are easily made, although it is diff
fcult in the north to procure the rich
brown sugar. the genuine product Of
the cane. The light brown or coffee
sugar of our markets is, however, a
fairly good substitute. To pound Of
sugar add two-thirds Of a cupful Of
boiling water and two even table
spoonfuls of sweet butter. Stir until 1t
melts. Add just a pinch of cream of
tartar and let the strip boil without
stirring until a drop of it will make a
soft ball when rolled between the fin
gers. Wet the fingers in ice water be-
fore tasting. When the drop is still
soft, but does not stick, the candy Is
ready II it Is too hard and cracks
when bitten. It has boiled too long, and
In that case add teaspoonful of water
and let the strip boil an instant. Do
not stir, but merely test again. When
1t reaches the creamy or soft ball con-
dition. extingulsh the fame and pour
In a cupful OF pecan kernels. Have
ready buttered tins and pour the candy
into them. When partly cool. crease
with a knife into candies two inches
square. Break into squares when cold.
Concord Cream Peppermints.-Put
into the blazer two cupfuls of granu-
lated sugar and one-half cupful Of wa
ter. After it begins to boil remove the
spoon aud boil eight minutes. placing
the hot water pan under 1t IL 1t boils
too rapidly. Remove, add eight drops
of peppermint. beat hard and drop
from the end OF the spoon on waved
paper. When hard. they may be drop.
ped in melted chocolate, then lifted out
with fork and again placed on oiled
paper to dry.
Chocolate Fudge.-Melt one butter
ball In the outlet pan, add one cupful
Of cream or milk. two cupfuls of granu-
lated sugar and one-half cake of IN
sweetened chocolate. Stir constantly
until the chocolate Is melted Heat to
willis tOiAit dhu Jul CiSnt VI LCn iiiu-
utes until It looks crumbly. and If lit
tie is thrown into cold water it draws
into a globule. though not crisp. like
candy. Extinguish fame. add one tea
spoonful OF vanilla and beat until the
mixture is creamy. Pour into slight
ly buttered pan. cool and mark in
squares.
Maple Creams.-Put into the blazer
one-half pound maple sugar broken in
to small pieces with one-half pint
cream. Heat TO boiling point and cook
10 or IL minutes until it begins to
harden slightly. Have ready in but
tered pan layer Of pecan or hickory
nut meats and pour the hot mixture
over it. Cool and mark into squares.
Attractive Setting For a Salad.