The Columbus journal. (Columbus, Neb.) 1874-1911, 1908-12-02
CHRISTMAS CHEER
As Ever It Calls on the Housewife for Sweets. Pies.
and All the Rest of the Good Things
of the Holidaps
Of the HOLIDAYS.

HRlSTMAS without candy
M.N would not seem like Christ
&lk mas at all. especially in
~ homes where there are
~ children: SO 1t Is at this
season OF the year that the
housewife who has little ones who
must be supplied with sweets begins
20 make her plans for wholesale candy
making. for. cheap as candies are to-
aay. and easily as they may be OBJ
famed. there are still many women
VINO prefer to supply their households
win homemade dainties instead of
buying them at the store, even though
the latter may be quite as pure and
wholesome.
VI course. in candy-making. as in
everything else. each year brings
lorth new formulas: the old candies,
once considered so delectable. get ont
OF fashion. and new sweets come to
take their place. Thus. for example,
though taffy. fudge. caramels, choco-
iate creams. ETC., are still as palatable
as ever, the mother who would be up-
to'date In her production of Christmas
candles must prepare some of the
newer delicacies.
ocean Foam" is another novel
candy that is now being widely intro
duced among lovers of homemade
sweetmeats. To make it, take three
cupfuls Of light brown sugar and put
II over the fire with a cupful of fresh
Do'ilng water. Stir it ceaselessly until
all the sugar has dissolved: then let
II cook undisturbed until it will spin a
Unread. Remove, and when il stons
bubbling pour the mixture, little by
little. over the stiffly beaten whites of
TWO eggs. Beat with a wire egg
beater until the texture is soft and
creamy, and while beating flavor to
taste with vanilla extract. At the last
moment add cupful of chopped meat
nuts. and drop from the spoon ON
waxed paper.
In place Of the time-honored fudge"
she may make the new Divinity
FUDGE. a sweet that is NO more ex-
penstve. that takes but little more
time. but that is far more delicious.
Melt cupful Of sugar in a saucepan;
when melted. pour 1t into another
saucepan in which there is already a
cupful Of cold milk. Put this pan on
the fire and cook slowly until the two
have blended: then add two more cup
fuls OF granulated sugar. and one more
cupful of cold milk. and reheat. cook
Ing slowly until 1t Is of proper con-
ststency to remove from the stove. At
this time add heaping teaspoonful
OF butter and a cupful Of finely
chopped nut meats: beat the mixture
with q large spoon until almost cold.
then spread 1t over buttered pans, and
line for cutting. like fudge.
For those who like cocoanut candies
the following recipe for what is known
as "COcOanut Strips" is productive of
an inexpensive and palatable dainty:
Cook two pounds of light brown sugar
with cup of water and a tablespoon
full of butter until the mixture bOils.
Cut the meat from a fresh cocoalut
into shreds. and add it to the syrup.
cooking until 1t threads Whip with
the egg beaten until it is creamy:
then spread 1t in buttered pans and
mark in strips for cutting.
Another cheap candy. called Nut
Creams" is made by boiling three cup
fuls of granulated sugar with one cup
full of rich cream. When of proper
consistency remove from the fire. whip
briskly with the egg beaten, and add
one cupful of chopped nut meats.