The daily telegram. [volume] (Clarksburg, W. Va.) 1901-1926, 1912-02-06

.GFeat System Perfected BY N.
soyer Famous London ehei.
FOR THE SCHOOL BOX FROM
BY Martha MccuIloch wIilIams.

.l
Are you numbered among the many
mothers Of this great nation who
have boys and girls away at school or
college? Then you know what a
great delight It gives the children to
receive from Mother a. box Of home.
cooked things to eat. from solid
meats, like turkey and chicken, to the
frothieet Of sweets,
Right here, good mother, you win
find the paper bag-Sa very present
help. A plump chicken; small line
turkey. bag-roasted and geA drained
and popped inside another bag, light
" greasedA packs well, can be eaten
without a qualm, and makes a mighty
lne cornerstone for the upbuIlding Of
"a proper box.
The box from home Is the corner
stone OF the seasons supreme school
or college spread. = Wherefore! make
1t one to honor alike your child and
your housewifery. Besides the. turkey
or the chicken, or the brace of ducks,
or the nest of smaller birds safe in
their own ereTy, put IN cakes, pies,
tarts, tartlets, sunday small and
piquant meat turnoyers, indeed, the
very choicest things amongst all those
heretofore set forth as suitable for
paper bag cooking. Make; too, in
quantity prioked sbiscuit--they viii be
good much longer than the average
college, boy or gLH can keep them.
Here are a few candy suggestions
worth consideration even BY q two
man" freshman2t6F kophom6re.
Fondant, which isathe basis Of many
candies,- is variously made; athis is as
good a way as any have found: To
each cup Of sugar allow a drop of
acetlc acid and one-third cup Of cold
water. Cook In a very clean brass or
enamel kettle, stirring constantly
unfit It begins to boil. Wipe on any
dry sugar from the sides Of the kettle,
add the acid, cover the kettle and
cook without further stirring at gentle
heat until the syrup, dropped in cold
water. forms a soft ball. Pour out
then In tlattish dish, wet with very
cold water. When cool, not cold,
work with paddle back and forth
until white and creamy, then put in
something deep, cover with a clean
damp cloth, and set away to ripen.
This formula is adapted from obser-
walton in famous candy factory,
where huge tubs Of fondant stood
month after month until the trained
sense OF the heads said it was Just
right for use. When ready to use;
cut out a good lump, put in an earthen
vessel and liquefy over boiling water.
Then flavor and color to taste, and
either. dip into 1t blanched nuts, dates.
figs or crystallized Fruit s,or small.
rounds Of hard, fondant. After the
first dipping, set them upon wire
rack over bowl to drain and harden.
Dip a second time if you want the.
candles very superior. II there is not
time for this, roll while still soft in
powdered sugar and set on waxed pa
per to dry and harden.
Fondant thus liquid, colored pink,
green or yellow, favored with mint
and dropped from a spoon.tip upon
waxed paper, makes delectable mint
cream. Any other flavor can be used
instead Of mint. With orange or lemon
flavor, after dropping the creams,
sprinkle while still soft with finely.
ground nuts, or stick a tiny bit Of
cocoanut in the center. Cocoanut cut
to shape and cream nuts, shelled
whole, make fine candles II they are
first covered with stiff fondant and
thengdipped in the melted stuff, which
has been made rich with chocolate.
Here, as elsewhere, put in very
little brandy with the chocolate, as a
means Of accenting its flavor.
Fruit squares are good. To make
them, take equal quantities Of seeded
raisins. we'll chbpHhd dates cut small,
figs steamed and cut up fine, shred.
ded citron, shredded candied peel,
shredded fresh cocoanut and shred
ded blanched almonds. Stir all well
together and spread without packing
evenly over a well buttered fiat dish.
Pour upon the mixture boiling hot a
taffy made by boiling until It crackles
in the teeth, two cups sugar, with
one-haf cup vinegar and water mixed
and one tablespoonful Of butter. Let
stand till the surface hardens slight
", then with well-greased knife
mark in squares. Break apart when
cold and wrap in waxed paper. Pack
the wrapped squares inside paper
bag.
Lastly, be sure that almost the big
gest cake bagged for the box is a
Lady Mcmillan, which to my mind
quite discounts Lady Baltimore. Take
for 1t three and a half cups sifted
flour, two cups sifted sugar, one cup
blackberry jam, one cup sweet milk,
two-thirds cup creamed butter, five
whole eggs or yollls Of twelve, two
teaspoons baking powder, one tea
spoon cinnamon, one teaspoon mixed
cloves and aIlspice. Cream butter
with part of sugar, add yolks beaten.
light with rest of sugar, sift flour
with baking powder and add alter
nately with milk and stiff beaten
whites. Add spices mixed in half
e6f,dia1- fhan lam PalTa IN -1aya,,