The Savannah morning news., 1904-12-18


been practically supplanted by
chatting dish functions for holiday
week. A young girl always looks her
best when connecting toothsome dain-
ties in this very modern and eminent
ly satisfactory article of household
equipment. which has something to do
with the change.
In the first place, everything must
be in readiness for use the moment
it is needed. Have the dining-room
table covered with white oilcloth which
can be purchased at any household
furnishing store for 20 cents a yard.
BY all means avoid lace or paper
doilies, which have caused many
shocking accidents at chatting dish
functions. For a large party have two
chafing dishes, one at each end of the
table with bottle of wood alcohol
on a side stand, from which to re-
penish the alcohol lamps. Scatter
along the sides of the table a bowl of
English walnuts, one of hickorynuts
another of peanuts, and still another
of the delicious creamy butternuts
Beside each bowl should be two nut
crackers, nut pick and a deep saul
Ger to receive the kernels. These are
much more apt to come out of the
she'll whole if the nuts are cracked
from end to end. When only a few
guests are to participate in the candy
making, the nut kernels should be
taken from the shells beforehand.
In the next place read your receipts
through carefully and make sure you
have not forgotten any of the ingre-
dents, including a bottle of vanilla
and some baking soda, which Will
make the molasses candy a lighter
yellow if a teaspoonful is stirred in
just before the mixture is poured into
the tins to cool. On side stand must
be a pitcher of ice water, a small dish
Of butter and one of flour for use when
the pulling begins. You will need any
number of cake tins which should be
well creased and piled in pairs fac
ing each other. Do not fail to supply
plenty of clean towels.
In the center of the table place a
punch bowl filled with delicately but
tered and sailed popcorn. When the
candy making is finished, cook a pint
of molasses and two tablespoonfuls
of butter until the mixture strings on
the spoon, add teaspoonful of va
nilla and pour over the popcorn. Take
the popcorn from the bowl in handfuls
and form into balls.
French Cream Candy-For half a
cup of cream. fresh and sweet, allow
two cupfuls of powdered sugar and a
quarter of pound Of candied fruits,
with one square OF sweetened choco-
late and half small cupful of blanch-
ed almonds cut in strips. Put the
cream and sugar together into chatting
dish blazer. Stir just enough to dis
solve the sugar, then place over the
alcohol cup. Boil up quickly and con-
tinue the boiling for five minutes long
"a In a 0f sn0Id
water and whip the mixture until it is
stiff enough to hold candied fruit. Dr.
vide into three parts. Add the can
died or crystalized French fruits (cut
into bits) to one part, flavor the second
with teaspoonful of the soft melted
chocolate, and color the third with
pink vegetable coloring bought of a
dealer in confectioner's supplies, and
then stir in the shredded almonds.
Line bread pan with paraffine pa
per- and first pour very evenly the
white layer, then the chocolate, and
finally the pink. Stand in a cool place
until very firm: cut into even slices
or blocks. Slices should be further
divided into strips.
Christmas Maple Fudge-Fudge
has become almost a household word
but the sweetmeat can be converted
into a holiday novelty by introducing
n tOiilDlHdllDn Vi NUS Win tOtOdHuIs
The best nuts for the purpose are
pecans and English walnuts. which
require 10 be shelled and chopped.
The cocoanut should be perfectly
fresh. peeled and cut into tiny strips.
1t is not possible to give the exact
quantity OF either nuts or cocoanut. as
tastes vary, but 10 get the best results
they should be In equal proportions,
generously used. For a good founda-
ton allow one and a half cuDfuls OF
grated maple sugar 10 half a cupful
OF cream. Put both together in the
blazer and bring TO a boil. Cook until
the syrup spins hair, then add butter
the size OF a large walnut. and when
well-mixed beat until the mixture be-
gins 10 grain. Stir IN the nuts and
cocoanut. turn into a creased pan, and
when II IL cool. yet not firm, mark into
squares. II the mixture OF nuts and
cocoanuts II not liked. either butter
nuts or English walnuts can be sub
stltuted. These small squares are
often neatly wrapped IN paranine pa
per, and BY this means the candy is
kent soft.
MOlasses candy-Measure one cup
ful Of lght brown sugar and put IN
the blazer with two cupfuls Of New
Orleans mslafaes, a tablespoonful Of
vinegar and q lump Of butler about
one-f0urfh the flzo ~ an egg. Boil
without stirring until the syrup be-