The Alaska citizen., 1915-12-20

d great quantity at one time. Make small amounts several times in stead. And remember. too, that what clings to the pan in turning out is better used in some other way. In making all these candies, if the cooking is carried too far q little water can be added and tho thing done again. The cooked ie- ing is easily made when one has learned to watch for tests. When the hair stage is reached, pour the sirup in a thin stream onto the stiffly beaten white of one egg. beating constantly. Half the amount of the fondant recipe is enough 1ut one egg white.
 FIG ROCK.
 Boil one cupful of sugar and three quarters of 8 cupful of water to- gether until the mixture turns to an amber color; add little cream of tartar before taking it from tha fire. Have the figs ready cut up in dish and pour the mixture over them. When nearly cold cut into square blocks.
 ALMOND CANDY.
 Melt one pound of sugar in quarter of d pint of water and let it boil until the sirup is thick enougl net to run off a spoon. Warm three ounces of split almonds in the oven, remove the sirup from the fire and stir in the almonds and a little essence of lemon. Pour on we'll buttered tin and when nearly cold cut into shapes,
 FRENCH ALMOND HARDBAkE.
 Put one pound of loaf sugar and a teacupful of water into a sauce pm; stir it Well until the sugar is thoroughly melted, take off the scum as fast as it rises, and after it has boiled for fifteen minutes add one tablespoonful of vinegar or lemon juice. Stir in one-fourth pound of sliced almonds and pour onto a but tered tin or small pastry tins. Keep in a tin until wanted.
 STUFFED DATES.
 Select nice, plump dates. Wash thoroughly. Open on the side and remove the pit. Fill the cavity with cream candy, an almond, walnut meat or chopped nuts and raisins. Close. Roll in white of egg, then in powdered sugar or crushed nut meats. If made the
 'ay bctcre n-aded they will te nj, CT than if too fresh.
 CANDIED NUTS AND FRUITS.
 Three cupfuls of granulated sugar, one cupful of water, one teaspoon nf tn,,oNy, nxyt, f{ o}J ingredients until little of it be. comes brittle when dropped in cold water. Put nut on the end of knitting needle, dip in the candy take out and turn on the needle until cool Oranges, sliced pine apples and other fruits may be can died in this way.
 MoLAssEs POPCORN.
 If you wart to make the popcorn melt in your mouth take two cupfuls of dark brown sugar; six table spoontuls New Orleans molasses: on- teaspoonful of butter: two table spoonfuls of vinegar; one cupful Of water Pinch of soda just before re moving from the fire. Cook till stiff string forms in water
 This amount of syrup is enough for a dishpan of popped corn Pour the syrup on corn and mix thorough ly with a large spoon. The pop corn for crackerjack should have very little salt on it.
 RAIsIN FUDGE.
 Three cups brown sugar, half pint cream, two squares chocolate, halt pound seeded raisins. When the suear and cream orc boiled add the chocolate and then the raisins Boil about thirty minutes. Take from fire, let stand few minutes then add one teaspoonful vanilla and beat until thick. Spread on buttered plates and cut in squares RESERVATIONS.
 Take two tablespoonfuls of gran ulated gelatin thoroughly dissolved n six tablespoonfuls of cold water, two cups of granulated sugar and one cup of boiling water Boil until it forms a stiff ball in water. Pour over the gelatin and beat hard fol at least twenty minutes. Add one teaspoonful of vanilla or essen'e of peppermint, as preferred, and pour into a. buttered pan which has been dredged with co1nstarch When entirely cold, cut into squares and roll in powdered sugar. CHOCOLATE CREAM CANDY.
 Two teacups of granulated sugar one teacupful of cream Cook until it threads Then take off stove, add shaved chocolate and whip well Pour on buttered plate. when cool cut in squares. CHOCOLATE FUDGE.
 Use one-quarter cake chocolat two cupfuls sugar, one cup of milk butter size of walnut, and a quar- ter of a spoonful of vanilla. Let sugar, milk and butter come to h"il without stirring Then ada | chocolate and stir until it is done which occurs when the liouid crisps In water Now add the vanilla and take to a cool place and beat until too hard to pour. Put it back on the fire to soften and pour into l greased plates. Cut before 1t gets quite cold. FUDGE.
 Three cupfuls granulated sugar. two-thirds cup cold water. one-ha'f cup Karo syrup. Boil until these | form soft ball when dropped in cold water. Add slowly | 10 the beaten whites of two eggs. | Add one-half cup chopped nuts or