The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-12-11

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IoME9IADEcandiee areso whole
some mat whenever possible
II is advisable 20 manufacture
the youngsrer's sweetmeats
yourself then you know exactly what
are the ingredients. and there IS no
danger OF their little .stomachs being
endanSeted by 100 rich confecdons-
These recipes will afford a vide range
OF choice for the mother who desires
simple candies for the little sOuesS
Christmas stockings or TO dA the -ooua
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
snow. A tiny branch Of pine Is srasP-
ed IN the. dolls hand. Niniature Santa
Clauses arrayed in white make LaVorlpe
decora lions for boxes. which may be
SHAPED like houses or sleighs and COW
cred with Grape paper
Delicious Sweets.
Plain Bonbous.-Take the white OF
one egg. beat till firm. add one egg.
cupfuI OF water; then weigh one pound
OF icing sugar and gradually mix alto
cerher. Add for GavorinG vanilla or
ground almonds. Orange juice instead
OF water may be used The sweets
are coIored 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, one-fourth cupful OF molasses,
three level tabfespoonfuls OF butter and
one teaspoonful Of vanilla
Put the sugar. cream. molasses and
butter into a saucepan over the ire
Stir until. theSsugar Is dissolved, then
cook without stirring until good ball
can be formed Then the mixture is
dropped Info coId,water. Remove from
the ere, and stir until creamy. Turn
into bUtrered pan and when cool cut
into squares.
Nut Dainties.
Nut TaTy-Take two cupfuis Of suS-
ar, a cupfuI of mo!asses and a table
spoonful OF butter If the molasses
does not moiSten it enough add lit
tie boiling water. Boil until it can
dies N wafer without stirring. When
done pour on j buttered plate on which
two cupfuiS of uCtnears are spread
Nut BriJtie.-Tnke cupfui Of gran
uIated sugar. :: cupfuI of chopped nuts
and bit OF butter the. size of a wal
nut SIeIt the sugar and the butter
and stir III the nuts. Pour into but
tered pan.
Cream Candies.
Peppermint; Creams--Take a cupful
OF granulaJed sugar, a quarter Of cup
fuI of water. two drops of oil Of pep
permint. pour into saucepan on the
Gre. Cook until crisp. when put into
cold water. pour on heavy platter
and beat until creamy. Drop on oiled
paper, aatten and allow to cool When
firm melt quarter OF a cake Of choe-
olate over nor water. SweeteR slight
" and dip the mints INTO the melted
chocolate If a thick chocolate coat
ing Is desired the mjBts should be al
lowed to harden after the Grst dipping
and then be dipped a second time
Maple Creams.-Ta Ike the whites OF
two eggs and a quarter OF Il cupful OF
sweet cream Add to this enough
melted maple. sugar to give good col
or and favor. Then add enough con
fecuoners sugar to mold easily Roll
into a strip one-fouvth Of an inch thick
and cut into rounds With tiny cutter.
Use dark. moist sugar for these
Cocoauur Creams,-Place two table
spoonfuls of butter in q saucepan. then
pour in half cupful of milk and half
a cuptul of sugar. Bring TO boil and
cook twelve minutes. being careful to
prevent its scorching. Push-to the back
Of the FIRE. add third or cupful OF
shredded cocoauut and half teaspoon
full of vanilla and beat until the mix
ture is creamy. Pour or drop by spoon
fuls on q buttered pan