The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1908-01-29
CANDIES CHILDREN CAN MAKE

CANDIES CHlLDkEN VAN NAME.
No form of amusement is more
popular than candy making 1t Is
pleasant for smafI party or on
stormy days and furnishes enter
tainment for all ages and classes OF
men and women.
Pure candies eaten judciously are
rot harmful to anyone Sugar is an
important food. 1t supplies heat
and energy to the body. The natural
appetite Graves sugar, and there is
an increase in the demand for it in
all civilized countries. Active chill
dren especially crave sugar. and as
long as they will have ii in the form
of candy, they should be encouraged
to make it. 1t is far purer than
what they would be likely to buy,
and costs much less. Then, too
while children are making candy
they are learning some fundamentals
in cooking, such as accuracy in meas
rrements, dexterity in handling mix
lures, etc
Below are some simple recipes
Marshmallow Fudge.
Two cups granulated sugar, two
thirds cup milk, two squares choco-
late, two level tablespoons butter,
one teaspoon vanilla, onefourth
pound marshmallows.
Put the sugar, milk. chocolate and
butter into saucepan and place over
the fire Stir until the chocolate is
melted, then occasionally. While
the mixture is boiling cut the marsh
mallows into small pieces and scat
ter them over the bottom of a but
tered shallow pan. When the fudge
is almost done set the pan into Il
moderately hot oven to swell ana
soften the marshmallows. When the
fudge has boiled for ten minutes
drop a little into cold water and as
soon as it forms a soft ball remove
the pan from the fire and add the
vanilla. Beat until it begins to thick
en- then pour it over the marshmal-
lows When slightly cool cut into
squares.
Chocolate Coated Nuts.
Use for this blanched almonds or
peanuts. Melt a square of sweet
a..
in a buttered pan.
Vanilla Caranels.
Two cups graduated sugar. one
half cup cream. one-fourth cup mo-
lasses, three level tablespoons but
ter, one teaspoon vanilla.
Put the sugar, cream, molasses
and butter into saucepan over the
fire. Stir until the sugar is dissolved.
then cook without stirring until a
good ball can be formed when the
mixture is dropped into cold water.
Remove from the fire and stir until
creamy. then turn into a butterei
pan. and when cool cut into squares.
COcOanut Macaroons.
One freshly grated cocoanut,
whites of two eggs, two cups pow
dered sugar.
Put the ingredients into sauce
pan and stir over the fire until the
mixture is thick enough to show the
bottom of the pan when you stir.
Drop the mixture onto oiled paper.
leaving an inch between the drops.
Brown in a very hot oven.
When a fresh cocoanut cannot be
obtained use two cups Of the shred
ded.
Maple Nut Fudge.
One pound maple sugar, two-thirds
cup milk, two level tablespoons but
ter. one teaspoon vanilla. one cup
English walnut meats broken In
pieces.
Add the milk to the sugar, which
should be broken into small pieces.
Stir until the sugar is melted. Add
the butter and boil until soft ball
is formed when dropped into cold
water. Remove from the fire. add
the vanilla and nut meats and beat
until it begins to thieken. Pour into
buttered pan and when early cool
cut int, squares
Almond Balls.
Whites two eggs, one-fourth pound
almond paste, powdered sugar,
blanched and finely chopped al
monds.
Add the unbeaten egg-whites to
the almond paste. working 1t In thor
oughly; then add powdered sugar
to make a paste stiff enough to
knead. Dredge a board with confec-