Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-12-25
Merry Christmas to all
And 10 All good night"
Holiday Sweets.

Holiday Sweets.
The holidays without sweets suited to
young and old alike would be almost I'M
thinkabe There arc however, candies
and candies. The cheap store candies
though prevented now by government
supervision from the gross adulteration
that used to give weight and body to the
sugar with white clay, corn starch and
cheap glucose; brilliancy to it's cOlOring
with coal tar dyes, and fiavorings OF fear
full and wonderful combinations of the
same coal tar products, are nevertheless
so often made in such filthy and squaIid
surroundings as to be menace to health.
The candies made in scientifically clean
surroundings and of pure materials are
three or four times more expensive than
candies made from pure materials at
home-a big item this when the Christmas
purse has an unusually lean and hungry
look.
While the French creams are always In
order there are plenty of even cheaper
and quite as delicious candies.
Sea Foam.
This Is one OF the cheapest vet most
delicious candies on the roster. II is
sometimes made with the addition of
whites OF eggs and again without TRY
both ways. For the first add to three
cupfulS light brown sugar one cupful boil
ing water and place over tne fire Stir
only until the sugar is dissolved then
cook without stirring until little
dropped from the tip of spoon spins
thread. Take from the fire. and when
the mixture stops boiling add to it grad
ually the stiffiy whipped whites of two
eggs. Continue to beat with a wire whip
untli the mass Is soft and creamy, yet of
a consistency to stand alone. without
spreading. Flavor with vanilla when
half beaten When done drop in pats on
waXed paper If preferred a cupful of
nut meats cOarsely chopped can be added
Just before dropping on the paper The
surface OF this sea foam should present
rough, uneven appearance. Reduced
TO lis lowest terms. foam is also made
In this wise: Boil together until the strip
spins a thread one pound dark brown
sugar and a cupful cold water. Take
from the fire and add half teaspoonful
vanilla and beat until soft and creamy.
Drop in irregular pats on waXed paper.
Marshmallow Fudge.
Put into a saucepan one cupfu milk
two cupfuls sugar, two squares of
chocolate broken into bits and a teaspoon
full butter. Cook until the strip spins
light thread. Just before the strip
is done. drop into it, one by one. a half
pound marshmallOws. Mash with spoon.
then beat all together until the mixture
is smooth and fine grained. Add. If de-
sired. d little vanilla to flavor turn onto
buttered dish and mark into squares.
Potato Candy.
This is popular candy in Cuba. Wash
and peel a medium sized potato. Boil
until done drain and mash fine. Then
add pulveriZed sugar until it can be
worked with the hands At first it gets
very thin: but keep working in the sugar.
Flavor with vanilla. make into little pats,
and press the half of walnut in the
center of each
Popcorn Balls.
Place one pint New Orleans molasses
over the fire in saucepan: cook five min
utes; turn in three quarts freshly popned
corn and cook two minutes. stirring thor
oughly. Pour into pans or on oiled mar
BILE and shape into loose balls as soon as
sufficiently cooled.