El Paso herald. (El Paso, Tex.) 1901-1931, 1913-11-29

LeaspOOnIuI OF powered cIL4C aClu,
bring slowly to boiling point, then
boil gently for ten minutes, stirring
o occasionally. Rinse two deep plates
with cold water, put a few drops OF
red color and one teaspOonful OF
vanilla extract into one, into the
other put two ounces OF finely
chopped almonds, one teaspOOnfUl Of
rose extract and a few drops of yell
low color. Strain the mixture into
each plate, and stir. Set in a cold
place until cold, and firm, then cut
into neat squares, using a knife con-
stantly dipped into boiling water, and
roll in confectioners sugar.
GIace Nuts and Fruit.
Boil two cups sugar, one-half cup
corn syrup and one-half cup water
until It commences to turn color, re-
move kettle from stove, set in a pan
of hot water to keep syrup soft. Use
your dipping wire and follow diTec-
tons given you in dipping bonbOns,
except in dipping in this syrup there
is no crust to break each time and
you must not stir this syrup any
more than necessary as it may grain
it. You may dip any kind Of nuts,
dates with seeds removed, pieces OF
figs, candied cherries and also can
died fruit cut up IN small pieces.
When you dip these out always drop
them onto the bottom Of some clean
tin pans which have been very slight
.ly creased.
Dreamed Grapes
For creamed cranes. melt half a
pound Of the fondant in a double
boiler, add three tablespoonfuls Of
water and one teaspOonful of EOse
extract. Remove the saucepan to a
table and dip the fruit, one piece at
a time, into the mixture. Lay on
waxed paper to harden. If the coat
ing is not sufficiently heavy, dip
again. In dipping grapes, leave on a
small section Of the stems, Serve in
dainty paper cases.
Popcorn Balls.
For about six or eight quarts OF
well popped corn take one cup Of
sugar and one cup corn syrup, with
a little water, and cook to a soft
ball, then add a little vanilla TO it
and slowly pour over the corn, stirring
it well to get it all covered. Now
moisten the inside Of your hands
slightly with cold water, as this pre-
vents 1t from sticking, take a small
portion and press lightly into a ball.
If you wish, you may color this
syrup pink and favor with straw
berry. The corn syrup prevents the
batch from going to sugar while stir
ring it through the corn.
Peanut BIacaroons.
Beat the white Of one egg until
stir and add gradually, while beat
ing constantly, one-fourth eupful OF
fine granulated sugar and a few
grains OF salt; then add five table
spoonfuls of finely chopped peanuts
and one teaspoonful Of vanilla. Drop
on q butteTed sheet. Garnish with
halves Of peanuts and bake in slow
oven.
Stick Candy.
Stick candy is made by taking two
pounds of loaf sugar, one pint Of wa
ter, and tablespoonful Of butter, one
level teaspoonfuI cream Of tartar and
a spoonful of gum arabic melted IN
boiling water; these two latter things
are better not added until the syrup
is nearly done. It should make a
hard bail when dropped in water II
done. Pour into plates, and favor
with different f1aYorings, and color
one platefuI with red fruit colOring.
As soon as cool enough, pull the
slain candy until shining and white,
then take the red candy and pull just
a little, and form into q narrow strip.
Roll the white and red sticks TO-
gether, and cut into desired lengths.
Canes and rings can be made out Of
this candy by shaping while warm
Date Cream Candy.
One pound Of graduated sugar,
one and one-half gills of milk When
It boils add a tablespoonful of butter
Cook for about fifteen minutes, stir
ring constantly to keep from burn
ing. Test a little in cold water.
When It is firm to the touch, but not
brittle, remove at once from of the
fire. Have ready one-half cup
chopped dates, and same quantity Of
albert nut meats. (or any other va
riety), add to the mixture and stir
briskly, for a minute OF so. Flavor
to taste with vanilla and pour into
b,44forad naDa