Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1903-12-15
A Few Christmas Sweets.

A Few Christmas Sweets.
There is always ''last thing" to do
at Christmas time. When all the gifts
are made, tied in tissue paper and rib
bon, and ready to be sent on their way,
the belated thought will come to every
would-be Santa Claus, and there is an
20 DEAR and sigh, and "So-and-so has
been forgotten, what shall l do? II l
only had some little thing to send her. "
Then it is that the little basket OF
homemade sweets becomes an inspira-
ton, the very perfecting finish to a
Christmas stocking.
So, as forethought, may l suggest to
the Christmas shopper to lay in tiny
store of fascinating candy receptacles
and the few necessaries towards their
making? The sweets are easily made in
an evening in quiet kitchen, instead OF
spending time and money in the crowded
shops, looking for the 'little gift" that
comes with the purse-strings' limita-
tions. 1t is q pity to be restrained by
such thoughts, especially at the time
when generosity and love and good
cheer Irvine with the holly. But little
gus UcCOuo Sicol, oSSohun6 w ~
fervor of the wish sent with them.
The caterers shops offer many sug-
gestion to the woman with clever fingers,
who wishes to make her candy boxes at
home.
Birch-bark baskets are charming.
Take two strips of bark of equal desired
length. Lay in cross shape; then draw
up the ends and lace together with mar
row red ribbon. Punch small holes with
scissors-point to admit the ribbon.
Cut a piece of bark to fit as a cover, and
bend small strip over the top for a
handle, fastening to the sides by little
bows.
A Santa Claus chimney is easily made
by taking an empty cracker-box, remov'
ing the paper over it and covering with
bright red paper. Outline bricks by
means of white ink. Fill the box almost
full of candy, and tie in the top tiny
Santa Claus, such as can be bought IN
any toy shop.
Small fancy baskets can be bought fol
five or ten cents. Fill with candy, frs1
lining the basket with Japanese nap
kin. Cover with Japanese napkin. II
present to little girl, tiny Japanese
doll can be tied to the handle by means
of red ribbon. These can be bought fol
few cents. Sitting on the candy-box
she is most impressive, and little holly
spray can be stuck in her belt.
| Another Christmas box is made by
covering rather large, round box will
sheeS cotton, pasted on to fit top ant
side. Prick here and there, and dus
with silver powder. Tie the box to
gether with tinSel cord. Line the inside
with tissue paper and fill with marsh
mallows dipped first in cream frosting
then in shredded cocoanut. Macaroons
also, are delicious treated in this way
or any candied fruit-cherries, or wha
YOU will Make the cream frosting b.
boiling together one cup of granulatet
sugar with one-half cup of water until
thick syrup Beat the whites of tw'
eggs stiff. Pour the syrup over them
and beat until thick and creamy. ]
beaten by an open window or on ice
quickly thickens.
A few recipes for delicious home-mad
candy are given below:
GRAINED NUTS.
Mix one pound of confectioners' suga
with the beaten white of one egg, flavor
ing to taste, and a little cold water
Shape the stiff paste into small balls be
tween the fingers, and press betwee1
halved walnuts. Dates, or small piece
of fig, or candied cherries may be use'
with the paste between, or nuts choppe'
and mixed with the paste and cut il
squares.
NUT FUDGE.
One cup of cream, one of suga
(granulated), one-half cup of butter, one
half cake chocolate, one cup choppe
nuts. Add these when nearly done
Boil until it holds on spoon. Flavor wit
vanilla, and pour on buttered plates
lStir constantly until thick. Cut i
squares.
FONDANT.
French fondant is the foundation Q
many delicious candies, and has the &C
vantage of keeping long time if kept i
"a jar with a waxed paper cover. Th
recipe for it is as follows: Sugar (granr
lated), three pounds; cold water, tw
and one-half cups; one teaspooonfu
cream tartar mixed in a very little watel
Melt all on back of stove. Then boil o
front of stove avoid stirring or mOvin
the PAM Try often in cup OF col
water. When it "balls'' pour in pa
until set a little; then stir until cool.
HARMONY CANDY.
Put in pan lined with waxed paper
/ e fhov, 1ouar nf nhnY
ped dates, figs, nuts, candied orange an
lemon peel, raisins, citron, candied chez
ries and pineapples; then layer 9
fondant. Let cool and cut in pieces. O
roll ur like jelly-roll and cut in thi
slices.
PEACH BALLS.
Cut firm pieces of preserved peache
and roll in fondant. Trim into square
when nearly hard.
CHOCOLATE CREAMS.
Balls of hard fondant dipped In melte
confectiOners' chocolate. The fondaI
should be we'll favored.
PEPPERMINTs.
One and one-half cups of sugar, ont
half cup of boiling water, and six drop
oil of peppermint. :.
Put sugar and water into grant
saucepan and stir until sugar is dissol'
cd. Boil ten minutes, remove from fir'
add peppermint, and beat until of rigf
consistency. Drop from tip of spoon o
slightly buttered paper.
ORANGE STRIPS.
Cut orange peel into strips and crysta
| lie in heavy syrup. When hard cho
into small pieces. Mix with fondan
Cut in long strips, tying each with ma
row orange colored baby-ribbon.
Figs, dates, nuts, and cocoanut all mi
into delicious harmony with fondant.
Small balls of fondant rolled in pin
sugar are effective.
PEANUT NoUGAT.
One pound of sugar, one quart of pei
nuts. Shell, remove skins, and chop tn
nuts. Add a little salt. Put the sugs
in perfectly smooth granite saucepan
and stir constantly over the fire, unit
melted to syrup, taking care to kee
the sugar from sides of the pan. AID
the nuts, pour at once Into buttere
tin, and mark in small squares. If th
sugar is not taken from the range
soon as melted, it will quickly carameliz'
sULTANA CARAMELs.
Two cups of sugar, one-half cup
milk, one-quarter cup of molasses, one
quarter cup of butter, two squares Q
chocolate, one teaspoon of vanilla, ont
half cup of English walnuts cut in sma
pieces. and two tablespoons Sultan