Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-12-10
READMG THE FoNnANT

and a cup of corn strip until soft ball
VIII form In cold water. Add two table
spoons of coffee extract and one table
spoon or butter, and when the butter has
been thoroughly Incorporated into the
candy pour into dishes. Mark into squares
when cool
A nougat which has met with much
success is made by boiling together one
cup OF corn strip. one cup of grannlatet
sugar, one-fourth teaspoon Of cream Of
tartar and one tablespoon OF butter.
When this will form soft ball when
dropped into cold water add one cup OF
split. blanched almonds and a cup Of
carefully and POUR on buttered tins. When
cold mark into bars and wrap in waxed
paper.
The use Of cream in candies adds much
to quality, and many varieties may be
made by the use OF both sour and sweet
cream. Lemon creams. If successfully
made. are the kind that call for more"
Two cups of white sugar. one-haIf cup
of sour cream, mixed with the juice or
one lemon, boiled until it Will harden in
cold water. after when II can be poured
upon buttered plates rs one OF the bast
of the cream candles. Maple creams are
made by using two cups of maple sirup
and one cup of sweet cream The boil
ing OF the cream candies, especially the
maple cream, Is very tedious, requiring
slow fire and careful attention.
The time consumed in the boiling OF tho
cream candles is from thirty-five to forty
hve minutes, and if the gas fame is used
should be done over an asbestos mat
Cherry creams are made much the same
as the others. using one-half cup OF sour
cream, two cups OF white sugar, one cup
of Ch0nDad cannied rnarriaa
drops OF almond extract. Boil slowly un-
til IL answers the cold-water test Pour
in buttered tins.
Peanut candy is easily made and al
ways popular With one cup OF gralnu-
lated sugar mix one cup OF brown sugar
one-fourth cup of milk, one tablespoon
of butter and one teaspoon OF vanilla ex-
tract. Boil this until il will test in cold
water. then add one cup OF broken pea
nuts from which the skins have been
removed. stirring until II begins to thick
en-. when il should be poured quickly
into buttered dishes or dropped on but
tered tins.
Butterscotch is an old-fashioned candy,
but one liked by all. One cup OF gran
ulated sugar, one cup OF corn strip, one
dessert spoon of vinegar and one-half
cup Of butter boiled until 1t threads
crisply should be poured thinly into shall
low tins. This can be marked while still
warm. or snapped apart when cold.
GIace nuts and fruits add attraction 10
a dish of homemade sweetmeats and the
preparation of them is decidedly simple
A strip made of one cup OF graduated
sugar and one-third cup of water boiled
until 1t snaps in cold water may be kept
warm in a double boiler while the nuts
are being dipped. If the strip is not
kept warm a crust will form. Take the
nuts one at time on the point Of a. knit
ting needle or hatpin. and. after rolling
carefully in the strip. place on waXed
paper. Fruits, such as orange slices.
pineapple, figs, plums and cherries, may
be dipped in the same manner, and when
SO treated will keep for some time
The custom of filing the children
stockings with homemade cookies and
cakes is a delightful one which comes 10
US from Germany and Sweden. Drop
ginger cookies are among the more com
mon kinds, and are made from any or the
very excellent recipes known 70 every
housewife They may be rendered more
attractive by cutting. after baking. with
cookie cutters. and dipping
into boiled icing. Dry them ON the end
of toothpick which has been stuck
into a potato to hold the cookie up.
Cruncies, or oatmeal scenes, are a
Scotch cookie. by whom they have been
made for centuries.
To make a generous supply Of the
cup of butter and drippings. two and a
half cups Of oatmeal. one teaspoon OK
vanilla, one cup OF raisins and nour
enough to make crumbly. Mix this thor
oughly and break in pieces to bake.
Plymouth Rock cookies. while known &c
many. are not made in all homes. perhaps
because their quality is not widely appre-
ciated. One cup OF butter, three eggs
one teaspoon of soda and a tablespoon OF
hot water. one and half cups of raisins,
one cup Of chopped English walnuts. one
teaspoon of vanilla mixed for the
dough. II found that this does not work
stiff enough to drop from a spoon ada
more flour. Bake In a moderate oven.
Fig cookies are q pleasing change. For
the base OF these cookies mix cup and u
half of sugar. cup or sweet milk one
cup Of butter, two level teaspoons o.
cream Of tartar, one teaspoon OF soda and
enough -four to roll out On a layer OF
the dough spread chopped figs, covering
the figs with q second layer of dough.
With the different sorts OF cookie cutters
these may be made into novel shapes.
81
For tiny cakes which are to be baked
in gem pans the plum cakes are most
suitable for the season. Cream a cup
Of butter and two cups of sugar. grad
ually add two thirds of a cup OF sweet
milk, stir In the yolks of four eggs.
one cup Of mashed potatoes, two cups
Of -four. two teaspoons OF cinnamon,
two level teaspoons OF soda, two
squares Of grated chocolate, one cup OF
raisins and one cup Of currants. This
cake must be baked very slowly and
need not be iced. Small nut cakes
baked in the gem pans, as above, are
Plain cake recipes made into
LAYER cakes which can be cut into fancy
shapes. dipped into red or white icing.
with a sprig of holly pressed into the top
after baking. gives pretty color to
basket of palmer cakes
Fancy boxes may be procured OF any
and when filled with home
made sweets are decidedly acceptable
riffs Small grass baskets. containing
several varieties of cookies. with a bunch
If holly tucked in at the side. are sug-
Of he