The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1900-12-26
SWEETMEATS.

Glace Nuts.-Ther high-class candies,
quite expensive when purchased, can
easily be made at home. 1t is better to
make only few at time and to keep
them in a cool. dry place, as they soften
quickly when exposed to the warmth of
the air. Have ready about a pound of
English walnutS or One-third of a pound
of shelled almonds. Shell the walnuts
and remove the serneis in perfect halves
If possible. Into a granite saucepan put
heaping cupful of granulated sugar, an
eighth of teaspoonful of cream Of tar
tar and half a cupful of boiling water.
Stir only until the sugar is dissolved and
boil without stirring until the caramel
stage is reached which is when the
syrup begins to change color; then in
stantly place in painful of cold water
to stop boiling. After a second or two
remove to a painful Of very hot water to
keep the syrup liquid during dipping.
Take up each nut separately and drop
on well-buttered plate. A teaspoon
answers best to lift out the nuts. Only
clear, bright weather should be chosen
for making candies of this kind.
Pralines.-While the other nuts may be
used, genuine pralines are made with
hickory nuts. They are very delicious
and easily made, cracking and extracting
the nut kernels requiring the most pa
thence. For two cupfuls of hickory nut
meats take two cupfuls of light brown
sugar, an eighth of a teaspoonful of
cream of tartar, half a cupful of water,
a scant tablespoonful of ground cinnamon
and vanilla to flavor. Put the sugar,
cream of tartar and water together in q
granite saucepan, stir only until the
sugar is dissolved, then boil without STIR
ring until it spins a thread. Take from
the stove, add the nuts, cinnamon and
vanilla and stir until creamy. Drop in
small pats an inch or so apart on we'll
buttered plates.
Cream Cherries.-Have ready some
French cream, favored with little Mar
aschino liqueur, if liked some dried or
glace cherries, and a small piece of citron
or angelica. Form the cream into balls
the size of small cherry, cut some inch
long strips Of citron or angelica the thick
ness of a cherry stalk; take a ball Of the
cream and stick it on the end of one of
the little stalks; cut dried cherry in two
and place one-half on each side of the
cream ball.
Stuffed Raisins.-These are among the
seasons novelties; their preparation is
matter of time. Take fine large table
raisins, lay in bowl. cover with boiling
water, let stand until they are plump,
seed; use raisinseeder or a silver fruit
knife; ill with paste made of chopped
cherries.
Stuffed Prunes.-Take one pound of
fine large prunes, wash carefully and soak
over night. Make an opening on one side
Of each prune, remove the stone and press
In teaspoonful of finely-chopped English
walnuts and almonds.
French Cream.-Break into a bowl the
white of one egg; add to it an equal guam
tity of cold water; then stir in Xxx con-
fectioner's sugar until it is stiff enough to
mold into shape with the fingers; flavor
with vanilla or other extract to taste. Aft
er it is formed into balls, or cubes, place
upon plates or waxed paper and put aside
to dry.
Cream Dates.-For these select large.
perfect dates and with a sharp knife
make slit, and remove the stones. Form
some French cream into oval shapes, re-
ssemblins the dates themselves, but not so
large. Insert the piece of cream in the
side of the date where the stone was re-
moved, not of course concealing the cream
altOgpt her