Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1916-12-19
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CoLUnN. Oxford Democrat. South Psria. Ne
A Practical Christmas Dinner.
Pressed Chicken Currant Catsup
Celery
Roast Beet with Dressing
Chantilly Potatoes
Harvard Beets
whoie wheat and white Bread
Country Butter
Wild 6ooseberry Jelly
Cabbage and String Bean Salad
Pumpkin Pie Maiden Blush Cider
Christmas Goodies.
The boys and girls will want to make
their own Christmas goodies this year,
and profit by the knowledge and enjoy
ment they can get from the work.
You may have to have . little help
from mother at first, especially in the
making of "fondant," which is the basis
of 90 many sweets, but after that you
will get along famously.
Uncooked fondant is best. 1t is made
Ia the following manner: Beat the white
of one egg, and add to 1t one tablespoon
of cream. Roll and sift one pound of
powdered sugar, and stir into the egg
and cream mixture to make stiff cake;
trifle more may be necessary for mold
ed shapes. Divide the cake into several
pieces, and add to one little melted
chocolate and vanilla to flavor. To an
other portion add a few drops of fruit
Juice, and flavor with rose. Color an
other part with bit of yellow vegetable
coloring paste, and flavor with lemon.
Mints are made by using green color
paste and drop or more Of oil of mint.
When the candy is moulded, lay it on
creased paper, cover with another paper
and put in cool place.
CHOCOLATE CREAMS
Form firm balls of good stiff fondant
between the fingers, place on q creased
paper and set away to dry. Melt con.
fectiouer's chocolate over hot water and
dip the balls in 1t.
ORANGE STRIPS
Chop crystallizsd orange peel into
small pieces. Mix with fondant. Cut
in long strips, wrap in yellow paper or
tie with orange-colored baby ribbon.
Chopped figs, dates, nuts and cocoanut
may be substituted.
FRUIT PASTE
Put one cup raisins, one cup stoned
dates, one cup figs, and two cups mixed
nuts through the food chopper twice.
Mix with enough confectioner's sugar to
make dough sufficiently firm to roll OH
a board sprinkled with confectioner' =
sugar. Kuead as you would bread.
Then roll out one-balf inch thick and
cut into squares. Dust with the sugar
and lay away in tin boxes lined with
waxed paper.
NUT CRIsPs
Cover the bottom of q well-buttered
pan thickly with two cups mixed nuts or
peanuts. Melt one pound sugar in a
saucepan, stirring constantly to prevent
burning, and keep the sugar from the
sides of the pan. As soon as melted re
move from the fire and pour over the
nuts. 1t will quickly change to caramel
II not removed from the fire as soon as
melted. When cold break into pieces.
POP CORN BALLS
Pop sufficient corn to make six quarts
This should be moistened before pop
ping, as it makes it more tender and In
sures against any of the grains not pop
ping. Boil one pint of molasses until 1t
forms ball when dropped in cold water.
Mix one cup chopped nuts with the pop
ped corn and pour the syrup over them,
tossing with spoon to mix thoroughly.
When cool enough to handle, shape In
firm balls.
cHocoIATr pop CORN
Cook one cup granulated sugar, onel
half cup milk, three tablespoons grated
chocolate and lump of butter the size
of a walnut together until little drop
ped in water lie quite brittle. Pour over
one quart of popped CORP, stirring 30
that all the kernels are coated.
CHOCOLATE CANDIES
Melt confectionery chocolate over bot
water. When almost cool enough to
set, dip nuts, dates, raisins, chopped
candied fruits, ginger or whatever is to
be coated into the chocolate and lay Oh
oiled paper. Chopped fruits, nuts OF
cocoanut may be stirred in, and small
portions dropped on to waxed paper to
set.
DATE DAlNllES
Stone dates, stuff with tiny rolls of
peanut butter, walnut meats, pecan
halves, bits of candied ginger, pineapple
or cherries, roasted almonds and fondant
favored with lemon juice. Then roll in
pulverized or granulated sugar.
FRUIT AND NUT CARAMELs
Take equal portions of nut meats, figs
and dates, and pass through the meat
grinder. Mix thoroughly and place in q
square shallow baking tin and pack
down tight and even. When packed, the
layer should be about three -fOurths of an
inch thick. Cut 10 squares and wrap In
oiled paper II sticky to handle. dust
the hands and each piece with powdered
sugar.
CANDY LOAF
Into a square tin that has been dipped
10 cold water pack layer of white fond
ant, and press It down firmly and evenly.
On top of the layer of white place lay
or of pink; press into place; on top OF
the pink layer place another Of chocolate
or yellow. When ready to unmold and
cut, sift confectioner's sugar over the
top and sprinkle 1t over the hands; then
run sharp knife around the edge of the
tin to loosen 1t, and turn out on board
busted with sugar.
PLUM PUDDING BARS
Chop very fine two ounces each of
oandied orange peel, currants, Sultana
raisins, and dates. Beat the white of an
egg slightly, add tablespoon of water
and mix all together until smooth, add
ing enough confectioner's sugar to form
stiff paste. Mold into q loaf, and
brush over With melted chocolate. Let
the mixture dry for at least two hours.
When dry turn the sweet over on q
creased paper and brush the other side
with chocolate. When set, cut up into
neat bars with knife.
- DREAMED NUTS
Shape stiff paste of fondant into
small balls between the fipgers, and
press between balved walnuts. Dates or
small pieces of fig or candied cherries
may be used in the same way.
Christmas Suggestions.