Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-12-20
cHRIsTMAs CANDIES
Atlatna, Ga.

There Is NJ accomplishment that affords
more pleasure than 90 be able 20 make good,
inexpensive candy The glrl VINO learns ,1sda ~
home on rainy days and when Things seeineu
bit strained has added sweetness and pleas
ure 10 many a home. THE variations on luIse
are easiest made and are as cheap or expensive
as one cares TO make them. BE sure 10 meas
ure everything exactly and have CLOCK 70
time ones self, II the recipe ealls lor " AZ -
easy way 10 make one variety OF candy Is 70
take the white OF an egg, beat stltI anu tnen
work in as much cOnfectioners sugar as II VIII
take without erumbng- fin oatsS T1 VII, the
candy into cubes and put balI nut on eacn
piece. These squares can be dipped IN lnel'eu
chocolate and put on 1utterea unsa -
Of a cup OF water, one-third OF a cup OF corn
syrup, the white OF one egg ana one cup VA
chopped nuts. Put the sugar ana wafer IN a
saucepan, and when Il reaches the boiling point
add the corn syrup. When the mixture bolls
pcur four tablespoOnfuls OF IL over the suIly
beaten white Of the egg Let l9e IN IhoS
drupped in cold water. Then pour over the
egg and beat till creamy. Add the nuts ana
pour in a buttered pan or drop from Spoon .
Chocolate Nut Fudge-One cup OF milk, tntee
Guns OF sugar, one-half OF cup OF melted
chocolate a fourth of a teaspOonful OF SAT-, Two
tablespOonfuls OF butter, one teaspoonIuI Oh
vanilla extract, and one cup OF chopped nuts.
Place. the sugar and milk in saucepan ana
boil until il forms a soft ball when cropped
in cold water. Remove from the fire ana add
cool enough TO bear your finger beat II unul "
begins 10 grain then add the nuts ana pour
IL out instantly. II IL is poured out the min
ute il shows signs Of granting II VIII glaze'
otherwise IL viii not nor viii any fudge.
Peanut Fudge-Boil three cupfuis OF pfowh
sugar With one cupful Of milk until SOFT
bail can be formed by dropping some in cold
water Take from the fire and add two table
SpooufuIs OF peanut butter and beat until
creamy Pour into a buttered pan ana marx IN
squares when cool. -,
Popcorn Fudge-Put a quantity Of freshly
popped corn through the meat grinder. Boil
together two cupfuls OF graduated sugar, one
half cupful Of corn syrup, One-half euptul OF
water and a quarter Of q teaspoonful OF SAT-
uItil lust a little past the soft ball stage.
Then take from the fire and pour over the
sfifflv beaten white Of an egg into II. Beat
smooth. Into this quantity OF syrup put TWO
and A half cupfuls OF the ground popcorn; pour
into a buttered pan, when nearly cold mark In
squares. -,
KriskringIe Dates-Wash and stone, then fill
the dates with fudge, roll In graduated sugar
Honey Puffs-Boil three cupfuls Of sugar ana
one Of cream or rich milk; when 1t VIII almost
thread add one-fOuFth Of a cupful of honey
when You can form a ball by dropping some
in cold water take from the fire and beat the
sfifflybeaten white Of egg into 1t. Beat
one minute and add a cupful Of finely chopped
nut meats and a cupful Of chopped candied
pineapple. Beat until firm and creamy, then
shane into balls between the fingers with a
wet napkin, the cool. pinch OF salt ADDS
TO the flavor Of any candy.
ELIZABETH WARlNG.