The Richmond palladium and sun-telegram. [volume] (Richmond, Ind.) 1907-1939, 1913-12-06

teaspoonfuI OF powdered citric acid,
bring slowly to boiling point, then
boil gently for ten minutes, stirring
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 q 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.
Glace Nuts and Fruit.
Boil two cups sugar, one-half cup
corn syrup and one-half cup water
until IL 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 direc-
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 1t 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 grapes, melt half a
pound OF the fondant in a double
boiler, add three tablespoonfuls OF
water and one teaspoonful OF rose
extract. Remove the saucepan to a
table and dip the fruit. one piece at
time, into the mixture. Lay on
waxed paper to harden. II the coat
ing is not sufficiently heavy, dip
again. In dipping grapes, leave on
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
little water, and cook to a soft
ball, then add little vanilla to 1t
and slowly pour over the corn, stirring
1t we'll to get 1t 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 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 Macaroons.
Beat the white of one egg until
stiff and add gradually, while beat
ing constantly, one-fourth cupful 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 a buttered 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 teaspoonful 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. 1t should make a
hard ball when dropped in water If
done. Pour into plates, and flavor
with different flavorings. and color
one plateful with red '-''t coloring.
AS soon as cool en- pull the
plain candy until shi' white.
then take the red cann III just
a little. and form into strip.
Roll the white and = to-
gether, and cut into de gths.
Canes and rings can be / mt Of
this candy by shaping WIN warm.
Date Cream Candy.
One pound of granulated sugar,
one and one-half gills of MIX. When
1T 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 Cor any other va
riety), add to the mixture and stir
briskly, for a minute or SO. Flavor
to taste with vanilla and pour into
buttered pans