Omaha daily bee., 1906-12-22

stantly until It melts. Then add one cup
! of finely ground peanuts and remove from
fre, turning into buttered tins to COOL
| Louise Lord.
| Christmas Candy-The white of one egg,
the same amount of lemon juice and water,
half teaspoonful Of vanilla. Mix in Xxx
confectioners' sugar until stin enough to
make in little balls. Nuts, dates figs and
cherries can be used on candy to make a
Variety.-Mrs. d. l.. Thomas.
! Pecan Creams-Shell two dozen pecans of
good size, being careful to remove every
! bit Of the bitter inner hull. String the
| half nuts on q fine white thread oiled
| well with butter using a fine needle and
/ leaving space of about half an inch be-
tween the halves. Bring slowly to a boil
| OF milk and then let boil briskly until II
forms soft ball when dropped into cold
water, then add teaspoonful of butter
and remove Immediately from the fire. Stir
quickly until smooth, but before the candy
begins TO set take the string of nuts and
| draw through II, submerging the nuts so
cream candy Lift out the string by the
ends and let drip onto a buttered paper,
preferably in cold place. until the candy
Is set and then spread on plate or but
| tered paper 10 harden. Loosen and draw
out the thread when the creams are cold.
I-Fiorence Forbes.
| Brown Sugar Cream Candy-One pound
| Of light brown sugar, one-half cupful of
water, one tablespoonful of sharp vinegar:
boil together until IT spins a thread when
dropped from the spoon; then add one ta-
j blespoonful Of vanilla; pour into creased
/ pans. cool and then pull until ii becomes
light and then cut Into squares Minnie
Hickory Nut Creams-Bon together until
It threads without stirring two cupfuls of
gStll grstnnlatedd d g{h,, sugar, otne-half cuPful OF
Of tartar Flavor with teaspoonful of va
| nilla or orange extract, remove from fire
ard beat until light adding a cupful CT
nut meats. Turn into buttered pan and
when cool mark or in squares.-Mrs. Mable
/ v
| lated sugar, one cupful of molasses, one
eupful Of cream or one cupful Of milk and
"a piece OF butter the size OF an egg, a half
cake OF unsweAtened chccclate; stir fre-
I quently while cooking and the mixture will
boil up and dent on the surface when II ID
nearly done; pour into buttered pans and
mark on IN squares before 1t is entirely
Peppermint Drops-Boil one and a fourth
/ pounds OF sugar with a pint OF water add
Tive minutes remove the mixture from the
fire and stir until IL turns white when Il
must be poured out into buttered tins.-L
Cocoanut Cream Bars-Met two teaspoon.
fuls OF butter in granite pan and add one
and half cupfuls of sugar with half 3
cup Of milk; heat slowly to a boiling point
then boil twelve minutes; remove from this
fire. add one-third Of a cup OF shredded
cocoanut and one-half teaspoonful of va.
nilla beat with a spoon until creamy ant
the mixture begins to sugar at once; ther
turn into buttered tin and cut into bars
Cream Nut Fudge-Bring slowly to boil
ing point two cupfuls of granulated sugar
and two-thirQs of a cupful of milk; bOi
hard until a soft ball can be formed by
dropping a little in cold water, then ado
one teaspoOnful OF butter; remove from the
fire and add vanilla to suit the taste ant
'Qne cupful OF chopped nutmeats, stirrinl
until smooth; then pour into a buttered par
until the depth OF half an inch and blocl
into squares.
Plain Sugar .Candy-six cups OF whit,
sugar one-half cupful Of butter two table
spoonfuls OF vinegar, one-half teaspoonfu
OF soda, one cupful of cold water, vanilli
flavOring. Pour water and vinegar upOT
the sugar and lei them stand, without
stirring, until the sugar Is melted. Sc
over the dre and boil fast until II ropes
Put In the butter boI hard two minute
longer, add the dry soda, stir IL IN an,
take at once from the fire. Flavor when I
ceases 10 effervesce. Turn out on but
tered plates ana when cool pull until white
Virginia Molasses Candy-One quart o
the best quality Of mOlasses, one-half cup
ful Of vinegar one cup Of sugar, butte
The size OF an egg, one teaspoonful OF soda
| dissolve the sugar in the vinegar, mix Will
the molasses and boil stirring freuuentll
until Il hardcns when dropped from th
spoon into cold water; then stir ia IN
hutter and soda, the latter having beer
| dissolved In hot water. Flavor 70 YOU
taste give one hard fnal stir and pou
lntO buttered dishes. While Il Is Sun no