Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-17
New Bonbons.

sugar and half cupful OF water together
| in granite saucepan and boil without
stirring until 1t forms soft ball after
| being dropped in cold water. Add three
/ cupfuls OF freshly grated cocoanut and cook
a little while longer Take from the fire
and let 1t stand undisturbed until dent
can be formed In Its surface. Add vanilla
and stir until creamy. Take out about a
third of 1t and color pink Reheat the white
mixture over hot water. stirring constantly.
Drop on paraffin paper giving 1t cone
shape At the apex of each cone put
little of the red candy
Nut Candy.-Prepare a cupful Of nut
meats Put two cupfuls OF sugar over in
| saucepan and stir constantly until the
sugar melts and browns slightly. Add the
| nuts and pour at once Into a well-buttered
shallow pan spreading 1t out as smoothly
as possible Mark it into squares az soon
as It is put in the pan.
Gingerettes.-Meit piece OF fondant in
double boiler or In cup over boiling wa
ter. Stir into 1t candted ginger cut In small
pieces Pour into square shallow pan
and when 1t is hard cut into strips with a
sharp knife.
| Coffee Caramels. -Two cups of Rranu-
lated sugar, half cupful of strong coffee
ana one cupfM of cream. Let the sugar
and coffee boil together for Ave minutes,
add the cream and boil until the candy
strings when dropped from the spoon. Pour
into buttered pan and when cold cut into
squares.
Almond Squares.-Put two pounds of SUI
gar in saucepan. Add little less than
a gill of water. Set the pan on the fire
and stir until 1t starts to boil After this
add little less than half pint of cream,
stirring 1t in, and cook until 1t reaches the
soft ball. Lift off the fire. flavor with
vanilla and stir until it looks creamy Add
some chopped, dry blanched almonds and
out Sad rh1a in,
squares and when cool break apart.
Crisp Orange Chips.-Put three pounds of
sugar over the fire with gill and half
of water and a fifth of teaSpoonful OF
cream tartar. Mix over the fire and cook,
scraping down the sides occasionally, until
1t barely reaches the hard crack when
tested in water. Turn 1t out on buttered
marble slab and as 1t cools add few drops
of Oil of orange. Fold together until this
Is worked in and then cut the lump in
two Color one-half of 1t orange color and
pull the other half until 1t is white Work
| 1t out into fiat mess on warm slab and
flatten out the orange-colored part. Lay
the white part on the clear orange-colored
part, wrap one around the other. white
outside, and f1atten out again with heavy
buttered iron if necessary to handle it. Pull
out into ribbon. cut into chips and lay on
a cool marble; leave till cold and break
apart.
Gay Ices
Cranberry Punch-Stew one quart Of
cranberries and press through sieve. Add
the juice of three oranges. little of the
liquid from maraschino cherries and sugar
to sweeten. Cook twenty minutes cool and
freeze. Garnish each cup with a candied
cherry and a mint leaf.
Grape Sorbetto.-Mix one pint of grape
juice with quart of sweet cider. and IL
not sour enough add the juice of lemon.
Freeze as for water Ice and serve in cups or
glasses with "bunchiet" of grapes which
have been dipped in white of egg and then
in granulated sugar on the plate beside the
Ice
Ginger Ice Cream.-Add to three pints OF
plain vanilla Ice cream. just before 1t is
thoroughly frozen, cup of preserved gin
ger, chopped fine and powdered In mortar
Mix 1t with three-fourths of cupful of
sherry wine, finish freezing and let stand
for an hour before serving. Serve with a
snow ball cake at the side Of each plate of
cream. Cut or buy perfect squares of angel
food cakes and trim them as nearly as pos
sible into the shape of ball. Dip them
In thin white boiled icing and roll In shred
ded cocoanut
Creme de Menthe Ice.-Four cups of wa
ter boiled with one of sugar, add one-third
cup of creme de menthe cordial, color leaf
green, and serve in blocks of clear ice Or
flavor with wintergreen, serve in glasses
and scatter pink wintergreen candies ON
top.
Rum Sherbet.-To make eight sherbets
freeze a pint of lemon water Ice and add
six tablespoonfuls of best Jamaica rum,
mixing it in thoroughly. Serve in small
sherbet glasses and make small indent in
the center in which to pour some more rum.
This needs to be made quickly and served as
soon as possible. 1t may be served on
foundation of pink ice. These foundations
are made of clear water colored with vege-
table coloring and poured into molds that
are bought for the purpose, either small
slabs or followed out blocks. The mixture
for freezing them is two pounds of salt and
four ounces of saltpeter to six or eight
ounces of crushed ice, allowing them to
stand in this four hours. In winter they
will freeze over night in the open air, and
the molds can be arranged by using small
round tin pans and setting cup or baking
powder can inside of them.
Chocolate Ice Cream or frozen plum pud-
ding is lovely served ON green blocks and
dotted with pistachio nuts, Pink ices are
pretty on green rnolds and vanilla ice cream
Is served on pink Ice and surmounted with
pink flower candies.
Christmas CTeams--Scoop out vanilla
cream in one of the bell-shaped dippers,
which can be had for the same price as the
cone shaped. Scatter crystallized sugar all
over the mold and put sprg of holly in
the top. Or pack In little red paper cases
resembling flower pots and scatter grated
sweet chocolate over the surface. Stick a
Christmas tree up in the middle made of a
piece of feathery asparagus vine.
Partridges.
Two cartridges are not enough for eight
people. but three properly carved are ample
Roast Partridge-Draw, SINCE with alco-
hol and pick all the pin feathers. Truss for
roasting and cover the breasts with wide
band of fat pork. Put them in pan In the
oven with a little good dripping on top and
roast from twenty to twenty-five minutes.
Take out and pour little broth into the
baking pan, boil, skim off the fat, and then
steam over the partridges serving them ON
toast of sufficient width and thickness.
Broiled Partridges. are two WAYS
to prepare them for broiling. Split through
the spinal bone. taking 1t out completely.
Open them all the way down, and hammer
with knife to break the bones. Pre-
pare for broiling by laying In a dish, sprink-
ling with salt and pepper and pouring olive
oil over them. Or pick cleanse and haiye
them. leaving the legs and feet on, but
clipping the toes. Push the leg of each half
up toward the wing bone. and skewer this
with the breast and leg so as to produce
a outlet as neatly shaped as possible Season
with paprika. finely chopped shallots and
parsley. brush over with melted butter If
liked dip them in bread crumbs and broil |
over a clear but moderate fire from twelve