The Savannah morning news., 1904-12-18
Chatting Dish Sweets
for Holiday Nights
BY MRS. o. B. BUNCE.

I comes brittle when dropped into ice
water. Then pour i'm shallow we'll
creased pans and let it stand until 1t
can be handled comfortably when the
delicate part of the process begins.
Confectioners make use of a big hook
on which to hang the candy. To pro-
duce the same results, each portion
should be worked by two people, one
so holding the hands as to take the
place of the hook, the other throwing
the candy over them and pulling IL
out, but taking care never to twist 1t
When too stiff to be worked further,
stretch it out on a pastry board and
break into pieces.
Panocha-This@ sweetmeat is at the
best when pecan nuts can be obtained,
although other nuts, such as walnuts,
English or black. butternuts, or even
Brazil nuts. can be substituted To
two cupfuls of grated maple sugar
allow one cupful of granulated sugar
and one of milk, with level teaspoon
full of butter and one half pint of pc
can meats. Put the graduated sugar
In the blazer and stir until 1t melts
and becomes slightly brown. Then add
the milk. the butter and the maple
sugar, and boil all together until the
mixture forms what is known as
soft ball when dropped in cold water.
Add the nuts and stir until the syrup
begins to thicken. Pour at once into
buttered pans and stand aside until
cool. Mark off into squares, and when
quite cold break apart.
Crystalized Fruits and Nuts-The
best fruits for the Christmas season
are oranges and English walnuts. To
make the syrup put into a porcelain
Kettle one cupful of granulated sugar
with half a gill of water boil until the
syrup becomes brittle when dropped
into ice water. Have ready the oranges
divided into sections, and the walnut
meats in perfect halves. Set the
saucepan containing the syrup into
another pan partly filled with boiling
water to keep hot. Stick each bit OF
orange or each nut on the point of a
fine skewer and dip into the syrup so
as to coat 1t thoroughly. Then lay
II on lightly oiled dish until cold and
firm.
Peanut Brittle-Select freshly
roasted peanuts. She'll skin and split
in halves of sufficient number to yield
one and one half cupfuls Then spread
the nuts evenly over a shallow, greas-
ed pan. Put one cupful of genuine
dark molasses and one cupful of
brown sugar In the blazer of the
chatting dish. Add one tablespoonful
of vinegar and one generous table,
spoonful of butter and boil until the
mixture becomes crisp on being drop
ped into cold water. Add a scant
teaspoonful of baking soda, mix
thoroughly and pour over the nuts.
Stand in a cold place where II will
harden quickly, and when very hard
break into pieces. Homemade pea
nut brittle surpasses the factory brand.
Maple Sugar Candy-For one cup
full of cream allow one OF milk and
one pound Of pure maple sugar. Break
the sugar into bits and put all the in
gradients together in the blazer. Stir
the mixture steadily as It boils, and
when 1t will harden on being dropped
into ice water, stir in generous guam
tity Of black walnut meats broken into
small bits. Pour into a creased pan
to the depth Of an inch, and when cold
break into irregular pieces. When the
nuts are not added TO the mixture the
candy is excellent for small children.
Caramels au Cafe-For one pound
of sugar allow half a cup Of strong
cold coffee and one cupful Of sweet
cream. Boil the coffee and sugar until
they form syrup then add the cream
and continue boiling until the mixture
hardens when dropped into ice water.
Stir in a teaspoonful Of butter and
when well blended turn in shallow
pans which have been creased with
olive oil. When sufficiently hardened
mark off into squares and let stand
until perfectly firm. To make the
coffee. pulverize sufficient quantity
TO yield two and a half heaping table,
spoonfuls. Put into any drip coffee
pot. and pour over II one cupful of
boiling water.