The herald. [volume] (New Orleans, La.) 1905-1953, 1912-12-12

some that whenever possible
IL is advisable TO manufacture
the youngsters sweetmeats
yourself; then you know exactly what
are the ingredients, and there is no
danger of their little stomachs being
endangered by too rich confections.
These recipes will afford a wide range
Of choice for the mother who desires
simple candies for the little ones
Christmas stockings or to ill 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 a doll seated oD
top. Both box and doll are incased in
cotton, which Is meant to represent
snow. A tiny branch OF pine Is grasp
ed In the dolls hand Miniature Santa
Clauses arrayed In white make favorite
decorations for boxes. which may be
shaped ike houses or slelghs and COZ.
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 Havoring vanilla or
ground almonds. Orange Juice instead
Of water may be used The sweets
are colored pink with cochineal Wa
nuts or almonds may be placed on the
top when the sweets are finished.
Vanilla Caramels.-Take two cupfuls
graduated sugar. one-haIf cupfuI Of
cream, onefourth cupfuI Of molasses.
three level tablespoonfuls OF butter and
one teaspoonful Of vanilla
Put the sugar. cream, molasses and
butter into a saucepan over the fire
Stir until the sugar is dissolved, then
cook without stirring until a good ball
can be formed Then the mixture is
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. cupful of molasses and a table
spoonful OF butter. IL the molasses
does not moisten II enough add a lit
tie boiling water. Boil until il can
dies In water without stirring. When
done pour on a buttered plate on which
two cupfuls OF nut meats are spread
Nut Brittle--Take a cupful OF gran
ulated sugar, cupful Of chopped nuts
and a bit Of butter the size Of a wal
nut Melt the sugar and the butter
and stir in the nuts. Pour into a but.
tered pan
Cream Candies.
Peppermint CreamS-Take a cupful
OF graduated sugar. quarter of cup
ful Of water, two drops Of oil Of pep
permint. pour into a saucepan on the
IRE Cook until crisp. when put into
cold water. pour on a heavy platter
and beat until creamy. Drop on oiled
paper, hatten and allow to cool. When
firm melt quarter OF a cake of choc.
olate over hot water. Sweeten slight.
ly and dip the minis into the melted
chocolate IL thick chocolate coat.
Ing Is desired the mints should be al.
lowed to harden after the first dipping
and then be dipped a second time.
Maple Creams.-Take the whites of
wo eggs and quarter Of a cupful of
sweet cream Add to this enough
melted maple sugar to give a good col
or and favor. Then add enough con-
fecuoner's sugar to mold easily. Roll
into strip onefourth 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 a saucepan, then
pour in half cupful of milk and half
cupful Of sugar. Bring to a boil and |
cook twelve minutes. being careful to
prevent its scorching. Push to the back /
OF the fire. add third Of a cupful of |
shredded cocoanut and half teaspoon
ful Of vanilla and beat until the mix
ture is creamy. Pour or drop by spoon