Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1909-12-22
Christmas Candies

R,ttar Scotch-Take two cups OF
suoar two tablespoonful OF water
and a piece of butter about the SIZE
of an egg. Let them come Slowly W
boil and boil without stirring Until
if bardens on a spoon. Pour out on
buttered plates to cool.
Dreamed Nuts-Mix one pound OIL
confectioner's sugar with the WnIte
of one ,unbeaten egg, one teaspoonIul
of vanilla and two teaspoonfuls Oh
cold water to stiff paste. Shape In
little balls and press between haiVes
of walnuts or other nuts, or it may be
mixed with chopped nuts and shaped
into bars and cut into squares.
Penoche-Boil two cups OF brown
sugar with three-fourths of a cup OF
milk until soft ball may be formed
when dropped into cold water. Re
move from the fire and add one table
spoonful of butter, one teaspoonful OF
vanilla and one cup of finely chopped
nuts. Beat till creamy and thick;
pour into a creased tin and when firm
cut into squares.
Peanut Brittle-In a clean frying
pan put two pounds of granulated SUI
gar and stir, constantly over a slow
fire You will find that it will lump
and then gradually melt. When it is
a light brown color and clear, add two
cupfuls of finely chopped roasted pea
nuts and pour quickly in buttered
pan Roll very thin and when cool
break into pieces.
Cooked Fondant-Boil two cups of
granulated sugar with two-thirds of
cup of cold cream and one-eighth of
cup of cream of tartar until a soft
ball can be made in cold water. Pour
out On platter and when cool work it
with the hands until creamy Divide
into three portions and flavor one
with lemon, one with vanilla and the
other with almond flavoring or some
other flavor as may be preferred. This
is used as a foundation for chocolate
creams, creamed dates, nut creams
and bonbons. When making chocolate
strip made with one cup of sugar, two
tablespoonfuls of water and a large
piece of melted butter and set on ice
to cool and harden. For nut creams
make small balls of the fondant and
roll in finely chopped nuts Dreamed
dates are delicious and fill with the
fondant. Roll in brandy and then in
granulated sugar.
Chocolate Caramels- Mix two cups
of molasses, one cup of brown sugar,
one cup of milk, or cream, il possible.
piece OF butter the size of an egg.
Beat until all are thoroughly mixed
and then boil until ball may be made
IN cold water. Pour into fiat well but
tered pans, and when cool cut into
small squares.
Hickory Candy-Boil two cups of
sugar with one half cup of.water with.
out stirring, until thick enough to
spin thread, flavor to taste with va
nllla or lemon and set into cold water.
Beat quickly until white and then
sur IN one cup of chopped hickory or
Walnuts. Turn onto a fiat tin and
when cool cut into squares.
Candied Popcorn-Boil one cun of
pulyerlzed sugar, three tablespoonfu,s
OF water and one Tablespoonful of b,,+
ter, until 1t is just ready to candy
ana then throw in three quarts of
nicely popped corn. Stir quickly until
.ne corn is all coated. Take the kettle
from the fire and stir constantly IN.
III COOL, when every grain will be sen.
arate and crystallized with sugar
Great care should be taken lest tba
corn should burn. Nuts of an,g bin,
may be added with popped corn if 40
sired. Il ue-
Cocoanut Cream Candy-Heat ono
ana half pounds of granulated 81
sar with the milk of one cocoan,t
un.ii the sugar is melted, and tben
ooi nye minutes. Add one finely era+
Gu cocoanut and boil 10 minutes lone
81 SURFING constantly to keen fron,
burning. Pour into buttered n,ata
ana cut into squares. It will raa,,s
TWO days to harden. 1-ie
creamed Walnuts Boil two o,,ns 80
sugar with tWo-thirds of a cum If NO
.er, without stirring, until . tbraas
VI spin' and flavor with lemon -
vanilla. Set into pan of cold n.+o
ana beat briskly until Witt 80,
creamy, and then work with tba h. Gnu
.or several minutes. Make az nanus
bands s'' al round cakes with vour
a;4n s fress. half of walnut on
u ls4ed s,ae and drop into sifted gran.
j. raage-Boil together slowly unit,
o,a aeacnes the soft ball stage two
lps oi sugar and one cup Of milk ana
,ah, ,sn u an ounce of chocolate or four
- o'espoonfuls of cocoa. Remove from
ose nre and add two tablespoonful
ol Outter and one of vanilla Raat -.
~ eamy, and just as it starts to
eHiCkon, lOur nllinIxI,r 81, ].