The Hood River glacier. (Hood River, Or.) 1889-1933, 1908-05-07

SuOcOIhte Ohfhmels. -One cake OF
Baker chocolate, one cup of sweet
milk, one cup OF mo,asses, one pound
OF white sugar, a piece of butter the
size OF an egg; season with vanilla to
tsste-half teaspoonful will probably
suffice.
Chocolate Creams. Take two cups
ct granulated sugar and half cup Of
cream. Boil for five minutes from
the time that 1t begins to boil hard,
not from the time that it Is set on
the stove. After taking It from the
hre set II In cold water, stirring until
it lie stiff. Flavor as soon as 1t is re-
moved from the stove with a teaspoon
full of vanilla. When the mixture has
stiffened drop 1t with a spoon on
waxed paper and as soon as 1t Is cool
enough mould into balls.
Have a cake Of chocolate in a small
tin pan, set 1t In boiling water and
let 1t dissolve. Then take the talls
and roll In the melted chocolate, lift
them out with fork and lay them on
the waxed paper to harden.
Mint Creams. Mint creams are
thought to aid digestion, and are
frequently served at dinners when
the finger bowls are brought In. They
may easily be made at home.
Put In q granite saucepan or the
chatting dish two cupfuls OF grsnulsted
sugar and half cup OF water. Stir
until the sugar Is dissolved, but no
longer. Remove the spoon and after
the syrup begins TO boil, boil just
eight minutes. Remove from the FIRE,
add eight drops of peppermint, stir
hard, then drop from the tip OF the
spoon on waxed paper or q marble
slab.
Walnut Prunes. Choose fine large
prupes, take out the stones and put
In their place one-half of an English
walnut. Press the edges Of the prunes
nicely down upon the nut.
Cream Dates. Remove the stones
from fine large dates and fill the cav
ity with the cream candy while 1t 10
soft.
English Walnuts. Take the half.
nuts carefully from the shells, In or
der not to Ereak them; make cream
candy according to the directions
given above for the chocolate creams,
and press half nut on each side OF
the balls of candy while they are soft,
pressing 80 as to fiatten the cream.
The Cream for Candies. A simple
rule for the cream which is the foun-
dation Of most French candles is as
follows:
Boil two pounds Of granulated
sugar and cup of water In an agate
ware saucepan. Do not stir 1t at all,
but when the syrup has boiled rapidly
for eight or ten minutes or less dip q
fork it 1t and hold it above the pan.
IL long hairlike thread can be seen
on the fork remove the syrup from
the Ere and pour it into bowl to
cool. When you can bear your finger
In 1t begin to stir the syrup vigorous
ly with spoon until IT, Is thick
paste, resembling lard. Knead this
thor oughiy and then set 1t In cool
place until it is needed. When yeu
are ready to use 1t, 1t may be made
flexible by placing the bowl contain
ing it In a pan of hot water. Then
1t may be cut into different parts,
colored into pale green or pink ol
brown, and made into dainty confec-
tions with walnuts, almonds and pis-
tachios, and chopped figs and dates.
Tiny moulds OF various shapes for
forming candies may be purchaaed OF
downtown dealers In confectioneIs'
supplies, and bonbons cooled in these
moulds are most dainty looking.
Peanut Candy. Homemade peanut
candy might well be labeled "sure to
please" Shell one quart of peanuts |;
skin and roll fine. This should make
just coffee cupful Of granulated
sugar into candy.
Set on hot fire and stir constantly
until 1t melts, remembering that 1t
must melt quickly to be a success.
Meantime, put the peanuts In the
oven to heat, and have the pans tut-
tered and placed on the back of the
range, where they will be hot. As
soon as the sugar is melted pour the
hot peanuts in 1t, take directly from
the fire and pour 1t into the hot, but
tered pans. The candy when cold can
be broken into pieces and should be
thin, crisp and shiny.
When mailing into hardwood, the
nails are apt to tend. To pretent
this, dip the point Of each nail into
oil, lard or other grease before ham
mering it in.
When grease is spilled on the kitch.
en- table or floor, pour cold wstei on
it at once to prevent 1t soaking into
the wood. II will quickly harden and
can be lifted with a knife.
The grimy mark found often at the
top Of the porcelain washbowl or In o
porcelain tub that has not had pl oper
care will yield to treatment Of kero.
sene Gil applied with flannel cloth.
Fine table linens should be frequent
ly changed in order that hard rubbing
may be unnecessary in laundering
them, as frequently the cleaning pro-
-