Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1912-12-25
CHRISTMAS CANDIES.

To make peanut candy. take one cup
sorghum molasses, butter size OF walnut,
boil until it will harden in water. Have
ready one-half cup of fresh roasted pea
nuts with the brown huils rubbed of, and
spread out on a buttered pie tin. Pour
the candy over them and set in a cool
place To harden. Break in chunks or cut
in squares Mrs. Fred Davis, Lmon, Col.
DIVINITY FUpoE-Tbis is one of the
most delicious candies made: Two cups
of sugar, one half cup water, one half cup
corn syrup. Boil until it forms a soft ball
in cold water. Beat the whites OF two
eggs very stiff and pour the hot syrup onto
them, beating until II turns to a creamy
fondant. Add one cupfui of chopped nut
meats and one teaspoon vanilla. Turn
into shallow pan to set. Black walnuts
son, Black burn, Okla.
RULE FOR FoyDAST- Four cups grsnu-
lated sugar, two cups hot water, one level
teaspoon cream of tartar. Stir over slow
fire until thoroughly dissolved, but do not
allow it to boil. AS soon as ii has dis
solved take damp cloth and wipe away
any grains that appear around the sides of
the pan. Then put the mixture over
quick fire and let it boil until il makes
soft bali when tried in cold water. Set
aside to cool, but do not pour it from the
pan in which it was cooked. AS soon as it
is cool, not cold, stir energetieally with
spoon until it becomes a thick, creamy
mass When too stiff TO stir take it in the
hands and knead. When light and
creamy, put in an earthern dish and cover
with slightly dsmpened cloth, and let
stand twenty-four hours before using. II
in stirring it becomes granny, cover with
water, let it dissolve and cook it over
again. Many kinds OF candies can be
made with this as a foundation. Color
with vegetable coloring. Red will pro-
duce pink or rose; violet, any shade from
Lavender to dark blue; pistachio, green;
egg yolk, pale yellow; chocolate, brown.
Use fisvoring TO correspond. For choco-
lstes, dip balls of the fondant in melted
chocolate. Make cocoanut candy by mix
ing shredded cocoanut with the fondant.
Nut bars are made in the same way. Both
cocoanut and nut bars may be covered
with chocolate and so produce another
variety. BY varying the colorings, favor
ings and filling, an almost unlimited va
riety of candies car De made.--Mrs, Clara
Yost, Boise, Ida.
CocoANUr BIsoUE-One egg be aten stiff,
one cup graduated sugar rolled fine, one
40 q 49, DO ...~s
make the candy stiff enough to hold its
shape, one teaspoon vanilla. Mix well
form into small biscuits, place the half OF
an English walnut on top OF each, place
on wsxed or buttered paper and set in the
oven to brown. This amount makes
twenty-five bisques.-Fairra Whitworth,
Gleason, Tenn.
CREAM TAFFy Boil together one
pound OF powdered sugar, one cup water,
one-half teaspoonful cream of tartar, two
teaspoons each of vinegar and vanilla, and
butter size OF an egg. When the candy
will harden upon being dropped into cold
water, pour on buttered plates to cool.
As the edges become cold, turn them into
the middle, and as soon as the mass is
cool enough to handle pull it until white
aud creamy.-Mrs. Cassie Craig, Lookout,
Calf.
CRYsTALIzEp FRUIT - Take halves OF
preserves, peaches, ounces or pears, drain
them and let stand in the sun till all mois-
ture is absorbed. This takes time, and the
first week in December is none too soon TO
prepare them for Christmas caudies. Open
and carefully quarter sweet oranges, and
allow them to dry for day or so. Wash
white and pink grapes, dry them, and
separate into small clusters. Then make
candy fondant, divide it, color some
pink, and flavor to taste. Melt large
piece OF this fondant, in howl over hot
water, then dip the fruit into it and place
on waxed or oiled paper to set. These
candied fruits make lovely Christmas
presents, put in dainty paper boxes OF
I small fancy baskets, alone or mixed with
candy. Cherries, raisins and nut meat;
are also delicious prepared this way
Florence A. Richardson, Perry, Okla.