Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-12

together, roll In fine graduated sugar,
and serve in a dainty crystal dish; or,
n intended as gift, put in pretty box.
Tie with scarlet ribbon and thrust q
tiny sprig of holly under the ribbons.
Figs and large raisins may be treated
III the same manner. However,
would suggest that the figs be cut in
quarters before the filling of fondaift is
pressed in, as whole fig would be
awkwardiy large; and the charm Of all
made gifts is to have them as dainty as
possible.
BUTTER SCOTCH.-Mix one teacup-
full each of molasses and granulated
sugar. one-half teacupful of butter, one
tablespoonful cider-Sinegar, and one
fourth teaspoonful of baking-soda.
Boil until the syrup will snap wllen
dropped in ice-water, remove from the
fire, and when it has cooled a trifie
favor with vanilla or any perferTed
essence. Pour out on well-buttered flas
tin plates in a sheet half an inch thick.
When almost cold check OFF in small
squares with silver knife. When cold
break apart and wrap in oiled paper.
Great care must be exercised when
boiling this syrup, to prevent 1t from
scorching.
When it is about half cooked 1t is a
wise plan to set the kettle into pan of
!! hot water to finish the cooking as 1t
greatly reduces the danger Of burning.
DREAMED ALMONDS.-Bianch one
pound of almonds by pouring boiling
water over the meats. let stand for five
minutes, pour off the water, rub off the
brown skin, and dry on a soft towel.
From fondant in small balls by rolling
a bit between the palms of the hands.
press an almond in one side, then roll in
fine granulated sugar and lay aside TO
cool.
If part of the fondant is colored
delicate pink or pale yellow the candies
will look more attractive.
Perfectly harmless coloring extracts
can be obtained at any first-class
grocer's or druggists expressly for this
purpose.
PEPPERMINT DROPS-Put one-fourth
teacupful water and one teacuptul OF
granulated sugar in a clean porcelain ket-
tie. boil and test frequently; when the
syrup spins a thread remove from the
fire and cool. Flavor rather strongly with
essence of peppermint. and drop from the
spoon on oiled paper and set asid a 10 e13.:
a few times while boiling Wintergreen
drops may be made by substituting the
latter flavor for the mint.
POPCORN BALLS-Boil together one
teacupful each of light brown sugar mo-
Test the syrup by dropping a trifie in ice
water When it snaps take from the nre
and add one-fourth teaspoonful OF BAKING.
soda. Have ready two or three quarts OF
frpa from all hard
kernels Mix with the syrup. form INTO
balls as soon as the syrup is cool enough
to handle, and roll in waXed paper anu
twist the ends neatly together
Popcorn bars are made by crushing
the popped corn very fine, mixing 1t
with the syrup. pressing the mass out on
a well-oiled surface, and cutting into bars
with very sharp knife.
NUT-BARS-Are made by using the
same kind of syrup and any kind OF nuts
desired. Thus: Butter a nat TIN plate ana
cover with an even layer OF nut mea.s ,
when done pour over the nuts. Cool and
break apart.
BURNT ALMOND FUDGE-Brown
blanched almonds in the oven and chop
rather coarsely, sufficient to fill a teacup:
Brown also half cupful of granulated
sugar in a granite pan, and two-thirds Of
a cupful of milk and when the Drowned
sugar is thoroughly melted add one cup
spoonful! of butter. Boil for five minutes.
test by taking q small quantity in a cold
saucer and stirring until cold; IT II is
creamy the candy is done, if not. boil for
a short time longer and test again. FLAW
or with ten drops of almond extract add
nuts. beat a few. moments and turn out
to an inch depth on buttered dish.
CHOCOLATE CARAMELS-Cream well
together one cupful each of sugar. mo-
lasses and milk Cor cream) with half q |
c,pful of butter and quarter OF pound OF |
grated unsweetened chocolate; then boil |
until the candy will crack in ice water
Pour into buttered pans until half an inch
deep and when cool mark into squares
with a creased knife.
COACONUT CREAM BARS-Melt two
teaSpoonfuls of butter in granite pan
and add one and one half cupfuls of sugar
with half cupful of milk. Heat slowly
move from fire, add One-third cupful of
shredded cocoanut and one-half teaspoon
full of vanilla. Beat with a spoon until
creamy and the mixture begins to sugar
at edges. then pour into buttered tin and
cut into bars.
CREAM NIT FUDGE Bring slowly to
boiling point two cupfnls Of graduated
sugar and two-thirds of cupful of milk.
Boil hard until a soft ball can be formed
by dropping little in cold water, then
add one tablespoonful of butter. Remove
from the fire and add vanilla to suit the
taste and one cupful of chopped nut meats
stirring until smooth; then pour into a
buttered pan to the depth of half an inch
and block into squares.
FRUIT NOUGAT-Remove the brown
skin from pint of roasted peanuts and
of pound of almonds by
dropping for moment into boiling water. !;
Chop one-half pint each of figs, citron,