Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-12-23
CHATTING DISH SWEETS
The Fashioned Candy
Pull is Scorned Nowadays.
PREPARING FOR SPREAD
oLD-sTYLE MoLAssEs CANDY BY
A NEW METHOD.
Peanut Brittle Made at Home is Best
Toothsome and Safe for
Children.
PREPARING FOR SPREAD

The old-fashioned candy pull has been
practically supplanted by chatting dish func-
tons for holiday week A young girl al
ways looks her best when concocting tooth
some dainties in this very modern and emf
nently 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 1t is needed.
Have the dining room table covered with
white oilcloth, which can be purchased at
any household furnishing store for % cents
a yard. By all means avoid lace or paper
doilies, which have caused many shocking
accidents at chafing-dish functions. For a
large party have two chatting dishes, one at
each end of the table, with bottle Of
wood alcohol on a side stand, from which
to replenish the alcohol lamps. Scatter
along the sides of the table bowl of Eng
lish Walnuts, one of hickory nuts, another
of peanuts, and still another of the deli
cious creamy butternuts Beside each bowl
should be two nut crackers, nut pick and
a deep saucer to receive the kernels. These
are much more apt to come out of the shell
whole If the nuts are cracked from end to
end. When only few guests are to par
ticipate in the candy making, the nut kerr
nels should be taken from the shells be-
forehand.
In the next place read your receipts
through carefully and make sure you have
not forgotten any of the ingredients, includ-
ing bottle of vanilla and some baking
soda, which will make the molasSes candy
lighter yellow if a teasponnful is stirred
in just before the mixture is poured into
the tins to cool On side stand must be
pitcher of ice water, small dish of but
ter and one of flour for use when the pull
ing begins. You will need any number of
cake tins. which should be well creased and
piled In pairs facing each other. Do not fail
nf ole
In the center of the table place a punch
bowl filled with delicately buttered 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 a teaspoonful of
vanilla 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
or powdered sugar and quarter of pound
of candied fruits, with one square of sweet
ened chocolate and half a small cupful Of
blanched almonds cut in strips. Put the
cream and sugar together into chatting dish
blazer. STR just enough to dissolve the
sugar, then place over the alcohol cup. Boil
up quickly and continue the boiling for five
minutes longer. Place the blazer in a pan
of cold water and whip the mixture until
Divide into three parts. Add the candied
or crystalized French fruits (cut into bits)
to one part, flavor the second with a tea
spoonful of the soft melted chocolate and
color the third with pink vegetable coloring
bought of a dealer in confectioners sup
plies and then stir in the shredded almonds.
Line bread pan with paraffine paper and
first pour very evenly the white layer, then
in cool place until very firm; cut into even
slices or blocks. Slices should be further
divided into strips.
Christmas Maple Fudge-Fudge has be-
come almost a household word. but the
sweetmeat can be converted into holiday
novelty by introducing combination of
nuts with cocoanut. The best nuts for the
purpose are pecanS and English walnuts,
which require to 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 to get
the best results they should be In equal
proportions, generously used. For good
foundation allow one and a half cupfuls of
grated maple sugar to 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 begins to grain. Stir in
the nuts and cocoanuts turn into a creased
pan, and when it is cool, yet not firm, mark
into squares. If the mixture of nuts and
cocoanuts is not liked, either butternuts or
English Walnuts can be substituted These
small squares are often neatly wrapped in
parafine paper, and by this means the can
dy is kept soft.
Molasses Candy.-Measure one cupful of
light brown sugar and put in the blazer
with two cupfuls of New Orleans molasses,
a tablespoonful of vinegar and a lump of
butter about one-fourth the size of an egg.
Boil without stirring until the syrup be-
comes brittle when dropped into ice water
Then pour in shallow, well creased pans
and let it stand until 1t can be handled
when the delicate part of the
pr ocess begins. Confectioners make use of
a big hook on which to hang the candy. To
produce 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 it out, but taking
care never to twist it. 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
be substituted. To two cupfuls of grated
maple sugar allow one cupful of granu-
lated sugar and one of milk. with level
teaspoonful of butter and one-half pint of
pecan meats. Put the granulated sugar in
the blazer and stir until it melts and be-
comes slightly brown. Then add the milk
the butter and the maple sugar, and boil all
together until the mixture forms what is
water. Add the nuts and stir until the
syrup begins to thcken. Pour al 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
graduated sugar with half gill of water,
boil until the syrup becomes brittle when
dropped into ice water. Have ready the
oranges divided into sections and the wal
nut meats in perfect halves. Set the sauce
pan 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 it on lightly oiled dish until cold and
firm.
Peanut Brittle.-Select freshly roasted
peanuts. Shell, skin and split in halves Of
sufficient number to yield one and one-hair
cupfuls. Then spread the nuts evenly over
a shallow, creased pan. Put one cupfui OF
genuine dark molasses and one cupful or
brown sugar in the blazer of the chatting
dish. Add one tablespoonful of vinegar and
one generous tablespoonful of butter and
boil until the mixture becomes crisp on be-
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