Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1910-12-16

Christmas Delicacies

Vassar Fudge-Add 10 two cups white
granulated, or soft brown sugar, one cup
ful thick cream. Put this over the fire, and
when Il gets hot add a quarter cake choco.
late. grated or broken in fine pieces. stir
constantly and vigorously. When II
reaches the boiling point add a tablespoon
full butter, and keep stirring until little
poured on a saucer creams with beating.
Take from the fire. beat until cool and
pour in buttered tins.
smith College Fudge-Melt quarter cup
butter. Mix together in a separate bowl
one cup each white and brown sugar,
quarter cupful molasses and half cup
cream Add to the melted butter and
bring to a boil. Cook three minutes stir
ring quickly. Add two squares chocolate,
grated; cook five minutes, stirring rapidly
at first. but decreasing toward the end.
Take from the fire. add teaspoontui
and a half Of vanilla then stir constantly
until thickened. Pour in a buttered pSn
and set in a cold place.
Marshmallow Fudge-Put two cups
granulated sugar and one cup cream or
rich milk In a saucepan and heat. Add
two squares chocolate, grated, and boil
until Il hardens when dropped in cold
water. When nearly done add a level tea
spoonful butter little by little, and half
pound marshmallows crushing and stirring
with a spoon Add the last of the marsh
+ mallows after the fudge is taken from the
fire Pour into buttered pans and when
nearly done cut into cubes.
Cocoa Fudge-This Is prepared as follows:
Put one-fourth of a coffeecupful OF milk
and a tablespoonful and half Of butter in
a saucepan, and, when the butter has
melted, add a heaping coffeecupful OF
powdered sugar. exactly nine teaspoontuls
| Of cocoa and a pinch Of salt. Cook, stirring
| constantly until the ingredients have
blended, then with only occasional stirring,
continue to cook about eight minutes or a
| trifle longer, IL necessary. As soon as the
syrup Strings" remove 1t from the fire,
add vanilla to taste; set the saucepan into
cold water and beat-not too hard-until It
begins to thicken perceptibly. Cool in but
tered tins. When half cold mark in squares.
II desired, nut meats or candied fruits may
| be chopped and added to this fudge" at
the same time that the flavoring extract is
introduced.
Maple Fudge-To make maple fudge,
| crush one pound OF maple sugar and place
il In a saucepan with a cupful of milk.
! When the mixture has commenced to boil,
add a heaping Tablespoonful Of butter, and
cook until It responds to the brittle test.
At this point remove it from the fire; add
chopped nut meats, IL desiredi set the
saucepan in cold water, and beat gently
until the syrup commences to show signs
! of graduating. Cool in buttered tins
marking into squares when about half cold.
Nut and Chocolate Fudge-Mix four cups
brown sugar with three-fourthS cup rich
milk. Add two tabiespoonfuls butter and
| ounoae unswaatauad ch0coIaf a bR0ke an
in small pieces. Set back on the stove
! until the chocolate is melted. then boil until
| It begins to thicken. Take from the fire.
beat until rather stiff. add two cupfuls
English walnut meats or butter nuts, and
pour into buttered shallow pan. When
nearly cold mark into squares.
cup OF chopped figs may be substituted
for nut meats IL desired.
EMMA PADDOCK TELFORD.