Alma record. (Alma, Mich.) 1878-1928, 1912-12-12

OMEMADE candies are so whole
some that whenever possible
1t 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 wide range
of choice for the mother who desires
simple candies for the little ones
, Christmas stockings or to fill 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 SNOWFALL with doll seated on
top. Both box and doll are incased in
cotton, which is meant to represent
snow. 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 like houses or sleighs and GOV
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 davoring vanilla or
ground almonds. Orange juice instead
of water may be used. The sweets
are colored 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. nefourth cupful of molasses.
three level tablespoonfuls of butter and
one teaspoonful Of vanilla.
Put the sugar, cream, molasses and
butter into saucepan over the fire
Stir until the sugar Is dissolved, then
cook without stirring until a good ball
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 q table
spoonful of butter. If the molasses
does not moisten it enough add a lit
tie boiling water. Boil until it 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 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 q cupfu
of graduated sugar, quarter of q cup
full Of water, two drops of oil of pep
permint, pour into Il saucepan on the
fire. Cook until crisp. when put into
cold water. pour on a heavy platter
and beat until creamy. Drop on oiled
paper, 1atten and allow to cool When
firm melt quarter OF cake of choc
olate over hot water Sweeten slight
ly and dip the mints into the melted
chocolate If thick chocolate coat
ihS 10 htNlit b Aitt uIlNtN NUOulu Dt ~
lowed to harden after the irSt dippine
and then be- dipped a second time
Maple Creams Fake the whites OF
two eggs and quarter OF cupful OF
sweet cream Add to this enough
melted maple sugar TO give u good col
Or and flavor Then add enough con
fectioner's sugar to mold easily Roll
into a strip one-fourth of an inch thick
and cut into rounds with a 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
4 cupful of sugar Bring to boil anG
,ook twelve minutes. being careful to
prevent its scorchng Push to the back
If the fire, add third of cupful of !
shredded cocoanut and half teaspoon, !
Jul of vanilla and beat until the mix !
.ure is creamy. Pour or drop by spoon
'uls on a buttered pan.