The Green Forest tribune., 1912-02-23
FOR THE SCHOOL BOX FROM
 HOME.


 cooked things to eat, from solid meats, like turkey and chicken, to the frothiest of sweets.
 Right here good mother, you will find the paper bag a very present help. A plump chicken. a small fine turkey, bag-roasted and zell drained and popped inside another bag, light ly greased, packs we'll, ;an be eaten without a qualm, and makes a mighty fine cornerstone for the upbuilding of a proper box
 Here are a few candy suggestions worth consideration even by TWO man" freshman-or sophomore.
 Pendant, which is the basis of many candies, is Yariously made; this is as good a way as any I have found: To each cup of sugar allow a drop of acetic acid and one-third cup of cold water Cook in very clean brass or enamel kettle, stirring constantly until it begins to boil Wipe off 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 a fiattish 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- vation in famous candy factory, where huge tubs of fondant stood month after month until the tra.ned 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 it blanehed nuts, dates. figs or erystallized fruit or small rounds of hard fondant. After the first dipping, set them upon a wire rack over bowl to drain and harden. Dip a second time if you want the candies very superior. If there is not time for this, roll while still soft in powdered sugar and set on waxed pa. per to dry and harden.
 Pendant thus liquid, colored pink, green or yellow. favored with mint and dropped from spoon-tip upon waxed paper, makes delectable mint cream. Any other flavor can be used instead of mint. With range or leT.on flavor, after dropping the creams. sprinkle while still soft with finely ground nuts, or stick tiny bit of cocoanut in the center. Cocoanut cut to shape and cream nuts, shelled whole, make fine candies if they are first covered with stiff fondant and then dipped in the melted stuff. which has been made rich with chocolate. Here, as elsewhere. put in a very little brandy with the chocolate.
 Fruit squares are good To make them, take equal quantities of seeded raisins, well chopped 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 flat dish Pour upon the mixture boiling hot taffy made by boiling until it crackles in the teeth, two cups sugar, with one-half cup vinegar and water mixed and one tablespoonful of butter Let stand till the surface hardens slight. ly, then with a well-greased knife mark in squares. Break apart when in, Doo the wrapped squares inside a 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 it three and 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 yolks of twelve, two teaspoons baking powder. one tea spoon cinnamon, one teaspoon mixed 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 cordial then jam. Bake in layers put together with icing filled with seeded raisins and chopped English walnuts Use plain. icing on top and sides. Or bake in large sheet in. side bag, cut square and put to- gether as directed The essential thing is to fill big bag with it, so that the spread 1t graces shall be a huge success.
 Copyright. 1911, by the Associated
 Literary Press.l