The Washington times., 1905-01-01
The Beginning Of the Candy
Making Season
THE HOLIDAYS HAVE STARTED RUSH, EVERYONE
PLANNING MAKE SWEETS

Chocolate fudge. for instance. can be
done several things with. # it fails OF
its first purpose, and the diverted fail
ures'' are as good as original successes
Fudge that is too thin-that either
hasn't been cooked long enough or been
beaten enough-ean be spread. while II. 3
piping hot, on crackers. Spread a rath-
er thin layer or spread thickly and lay
another cracker on top And these
fudge crackers are delicious
If you've cooked your fudge TOO long,
on the other hand, break the unpalata-
bic stiff stuff up and melt II. putting
with it a cup of molasses- Bring it to
a boil-it can't do more than bubble IN
a slow, thick way-and then pour it
into pan, marking il into squares with
the back OF a knife when it is only half
cold
You'll have pan full OF tempting
chocolate earamels instead Of your fail
ure
English walnuts and half a dozen
other cream candies can be made with
out fire or chatting dish; and so are sat
isfactory things to make on those
times when the lowest regions are in
state OF revolt against the invasion OF
sweet-making parties.
Confectioners' sugar is beaten into the
beaten white OF an egg until the whole
forms stiff creamy mass that can be
nodded into balls and shapes just be-
fore you stop stirring put in few drops
Of vanilla and give 1t all a vigorous
last stir.
Then mold between your fingers into
small round balls and stick the I'M
broken half OF the kernel of an English
walnut on each side For the young
and roll it in ground cinnamon
Get Golden. Dates for Stirling.
Part of your cream may be taken out
before the vanilla is dropped in. and a
few drops of oil of peppermint worked
in, the soft creams being cut out in odd
little shapes, either with the tiny tin
cutters the shops show or By 4 pointed
knife deIicately handled Then there are
ready to eat
Stuffed nana-yayas,' as some
enterprising would-be Persian student
dubbed them-are as good as they aru
troublesome 10 Co. Get the golden
kind; they're stickier. and. so betteror
work. The dark ones are rich and
.-meaty," but separate more easily
Split them and take our both the
seed and the thin white skin that sur
nuts or walnuts broken up into little
bits. Squeeze the sides together and
roll in pulverized sugar
Prunes must De soaked in water over
night TO make them lose their wrinkles
and puff out again Split them and STUFF
one into another. squeezing the sides to-
geTher and rolling the pr0ne in sugar
granulated suger being better for them
Sometimes peanuts, or pecan nuts are
substituted for the .'stuffing." or a small
roll Of the English walnut cream def-ly
inserted.
Back 10 fudge again. a most delicious
(srne people say the most delicious)
nut fudge is made without chocolate.
Boil two cups Of sugar, one OF water
and a tablespoonful OF butter together.
fudge fashion, but just before your pour
IL out, stir in a eupful of finely chopped
nut kernels, preferably hickory nuts or
walnuts or perhaps a little Of every
kind Then pour out and cut before it
gets cold
Or, for fruit fudge, pour in chopped
cand3ed fruits; but the nuts make the
more delicious candy.