Little Falls herald. [volume] (Little Falls, Morrison County, Minn.) 1889-1950, 1912-12-13
OMEMADE candies are so whole
some that whenever possible
it is advisable to manufacture

1OM EMADE candies are so "nOIe'
some that whenever possible
it is advisa BILE to manufacture
the youngsters sweetmeats
yourself; then you know exactly what
are the ingredients, and there is nc
danger of their little stomachs being
endangered by too rich CONNECTIONS.
These recipes will afford wide range
Of choice for the mother who desires
simple candies for the little ones
Christmas stockings or to fill the bon
bon boxes that make such charming
souvenirs for the Christmas party,
The illustration shows one of these
bonbon boxes, which is made to repre-.
sent a SNOWFALL with doll seated on
top. Both box and doll are incased in
cotton, which is meant to represent
ed in the dolls hand. Miniature Santa
Clauses arrayed in white make favorite
decorations for boxes, which may be
shaped like houses or sleighs and Gov
cred with Grape paper.
Delicious Sweets.
Plain Bonbons.-Take the white OF
one egg. beat till firm. add one egg,
cupful Of water; then weigh one pound
Of icing sugar and gradually mix alto
gether. Add for davoring vanilla or
ground almonds. Orange juice instead
of water may be used The sweets
are colored pink with cochineal Wal.
nuts or almonds may be placed on the
top when the sweets are finished.
Vanilla Caramels.-Take two cupfuls
granulated sugar. one-half cupful OF
cream, onefourth cupful of molasses.
three level tablespoonful of butter and
one teaspoonful Of vanilla.
Put the sugar. cream. molasses- and
butter into d saucepan over the fire
Stir until the sugar is dissolved, then
cook without stirring until good ball
dropped into cold water Remove from
the fire and stir until creamy Turn
into buttered pan and when cool cut
into squares
Nut Dainties.
Nut Taffy.--Take two cupfuls of sug-
ar, cupfui of mOlasses and table
spoonful of butter. If the molasses
does not E1osten it enough add lit.
tie boiling water Boil until it can
dies in water without stirring When
done pour on d buttered plate on which
two cupfuls of nut meats are spread.
Nut Brittle.-Take cupful of gran
nlated sugar, cupful of chopped nuts
and bit of butter the size of a wal
nut Melt the sugar and the butter
and stir in the nuts. Pour into but
tered pan.
Cream Candies.
Peppermint Creams.-Take a cupful
OF graduated sugar, quarter of a cup.
ful Of water. two drops of oil of pep.
permint. pour into a saucepan on the
fire. Cook until crisp, when put into
cold water, pour on a heavy platter
and beat until creamy. Drop on oiled
paper, fatten and allow to cool. When
firm melt quarter of a cake of choc-
olate over hot water. Sweeten slight
~ and dip the minis into the melted
chocolate. If a thick chocolate coat
ing is desired the minis should be al
lowed to harden after the first dipping
and then be dipped second time.
Maple Creams.-Take the whites of
two eggs and a quarter of a cupful of
sweet cream. Add to this enough
melted maple sugar to give good col
or and flavor. Then add enough con-
fectioner's sugar to mold easily. Roll
into strip one-fourth Of an inch thick
and cut into rounds with tiny cutter
Use dark. moist sugar for these
Cocoanut Creams.-Place two table
spoonfuls of butter in saucepan. then
pour in half a cupful Of milk and half
a cupfnl of sugar. Bring to boil and
cook twelve minutes. being careful to
prevent it's scorching. Push to the back
Of the FIRE, add a third Of cupful of
shredded cocoanut and half teaspoon
full Of vanilla and beat until the mix.
ture is creamy. Pour or drop by spoon
fuls on q buttered pan.