Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-12-12
Homemade Candles for Christmas

Gifts.
There Is nothing in the line of Christ
mas gifts more appreciated by young
people than candy.
Now homemade candies, II rightly
manufactured, are just a. delicious and
appetizing looking as the expensive con-
fectionery bought in the shops, and they
are necessarily great deal cheaper and
more wholesome and the little ones can
be allowed to partake of them In mod
Grafton without fear Of unpleasant con-
sequences.
1t is not these small people only who
are partial to candies; many grown.up,
man or woman, has pronounced Sweet
tooth" and would be only too delighted
to receive the gift of some of these deli
cious dainties on Christmas morning.
CHOCOLATE CREAMS.
To the white of an egg mixed with as
much water, add enough confectionery
sugar to make dough, then work the
paste into small balls, with the fingers.
Crate six tablespoonfuls of sweetened
chocolate, melt it without water in q cup
over boiling teakettle and when smooth
and thick dip your balls Of sugar paste
into it and dry on waxed paper. They
may need to be dipped several times to
be satisfactory.
FRENCH CHOCOLATE CREAMS.
Mix together we'll, one pound of
granulated sugar and half q pint Of
water. Put them in granite saucepan
over a quick fire and do not stir or move
the kettle while boiling. After boiling
fifteen minutes drop little from q tea
spoon into cold water. When it can be
taken up in soft ball it is done. When
cool, stir with a buttered spoon. When
it stiffens and breaks, pour out on a
board that has been busted with con-
fectioners' sugar and knead as you
would dough, until it is smooth and
shining. Now, mould out your shapes,
either balls or oblong pieces. Melt some
sweeteued chocolate and with fork dip
the balls until they are thoroughly
coated. Lay on oiled paper to dry.
ORANGE CREAMS.
Use for foundation the same recipe
as for chocolate creams. Melt little of
the fondant and mix with it some of the
juice of an orange. Dip in several times
and set on oiled paper to dry.
BUTTER TAFFY.
Mix together one cupful of sugar, half
a cupful of hot water, one tablespoonful
of molasses, two tablespoonful Of vine
gar, and butter the size of an egg. Put
in kettle and boil twenty minutes.
Pour very thin into the pans.
RASPBERRY CREAMS.
To dessertspoonful of raspberry jam
add enough confectioners' sugar to form
a stiff paste. Mould this into balls and
dip into pink fondant.
CHOCOLATE CREAM NUTS.
These candies are not cooked. Mix
one pound of confectioner's sugar, two
teaspoonfuls of cold water, one teaspoon
full of vanilla and the white of one un-
beaten egg to a stiff paste. Shape in
little balls, dry, dip in melted chocolate
and press the halves Of walnuts or other
nut meats on either side. Stoned dates
or large raisins can be filled with this
same cream.
NUT BARS.
Chop fine the meats of two or three
kinds of nuts and mix thoroughly with
the cream made as in creamed nuts;
shape into bars and cool.
CHOCOLATE PEANUT TAFFY.
Three pounds of white sugar, one cup
full of water, half cupful of cider vine
ror n 1,r,D ~ hutkar Tho o;,o of q mol
nut and six tablespoonfuls of grated
chocolate. Put these ingredients all
together in a granite kettle and boil
without stirring until little dropped In
water is crisp. Have ready some shelled
peanuts, and stir thickly through the
candy. Drop in small pieces on butter
ed paper.
PEANUT BRITTLE.
Take one pint of nuts that have been
shelled and chopped. Stir two pounds
of graduated sugar over slow fire; it
will lump and then gradually melt.
When 1t is clear and of pale coffee color
add the nuts and pour quickly on butter
ed tins, making it as thin as possible.
MAPLE SUGAR CARAMELs.
Break into small pieces one pound of
maple sugar and mix with it one pint of
cream. Put into kettle and cook until
it sugars around the edge of the kettle
and hardens on ice. Stir constantly.
Pour in fiat tins and cut in squares.
VELVET CANDY.
Cook together half a pint of molasses,
one and half pounds of sugar, half a
pint of water, a quarter cupful of vine
gar. Use granite kettle. When the
mixture is boiling add half teaspoon
full of cream of tartar and continue to
boil until it crisps in cold water. Stir
we'll and when almost done add quarter
of a pound of butter and a quarter Of a
teaspoonful of soda. Cool In buttered
pans and then pull as in ordinary taffy.
PEPPERMINT AND wINTERGREEN DROPS.
To one pound of sugar add two ounces
of water. Set this over the fire and al
low it 10 come almost to the boiling
point, stirring all the time. Remove
from the fire just as soon as bubbles be-
gin to rise. Let the syrup cool little,
stirring all the time. Add strong es.
sence of peppermint or wintergreen and
drop on sheets of white paper. 1t is
better to keep them in a warm place for
a few hours. Add few drops of cochi-
neal to the wintergreen drops to give a
good pink color.
COMANCHE.
This candy is really only white fudge
poured over chocolate fudge. Use two
cupfuls of brown sugar, two cupfuls of
white sugar, one cupful of milk, small
piece of butter and two squares of chocO-
late. Stir this all the time it is boiling.
Flavor with vanilla. After removing
from the fire you must continue to stir
until it is almost hard, then pour into
buttered pans. To make the white
fudge, use two cupfuls of brown sugar,
two cupfuls of white sugar, one cupful
of milk, small piece of butter, size of
walnut. Cook as you did the other
fudge, only, before it gets hard, add
chopped nuts, and pour over the brown
fudge.
CHOCOLATE CARAMELs.
Break into small pieces half a pound
of Bakers chocolates; put it in sauce
pan with a small cupful of cold water.
Boil until little of it hardens in cold
water, then stir in two tablespoonful of
butter and two teaspoonfuls of vanilla.
Turn into buttered pans and cut into
squares. Should you like soft caramel,
stir the mixture hard for several minutes
after you take it from the fire; but
should you prefer the sticky kind, add