The Barre daily times. (Barre, Vt.) 1897-1959, 1916-12-04

sait ana NPilha ana seiNe On saltc'
crackers.
Shrimp salad: Take equal parts o
chopped celery and shrimps that hay'
been carefully washed and pulled int
small pieces, and make dressing as fol
lows: Take four eggs and beat then
slightly; add one cupful of sugar, half {
teaspoonful of mustard and salt each
and mix thoroughly Put butter the siz,
of walnut into half pint OF vinegar
let it come to a boil. then add the egG
mixture. Stir till it thickens and let il
cool.
Potato soups Four raw potatoes, two
onions, water to fill the chatting dish, sea
son highly with salt and paprika, cook
till the potatoes are soft.
"Men Lieber" Two cupfuls of hot
milk; add one tablespoonful Of -four that
has been moistened till smooth, then but
ter the size of an egg, and a dash of salt
and pepper. When this has thickened
you add half a cupful of grated cheese.
Prune delight: Take a glass jar OF
California prunes (you can use the large
ones in bulk if you cannot get the others
and boil them till they just pop open.
Then squeeze the stones out and put a
marshmalow into each place. The heat
partly melts them. Roll the prunes in
powdered sugar and chopped nuts and
serve with whipped cream.
OF course "spread" without candy
would be unthinkable, SO few new and
old candy recipes are given:
Cocoanut cream bars: Melt two tea
spoonfuls of butter in granite pan;
add one cupful and half of white sugar
and half cupful OF sweet milk. Heat
slowly to the boiling point, let it boil
for IL minutes, then take from the fire.
Add a third of cupful of shredded CO.
coanut and half teaspoonful of vanilla.
Beat until creamy and pour into buttered
tins.
Better than.fudge" candy: Three cup
fuls of light brown sugar, small lump
of butter, one five-cent can of condensed
milk. Cook this just like fudge or until
the candy forms a small bali when
dropped in cold water. Add flayoring
and chopped nuts. Beat until creamy.
The candy is more creamy if cooled some
what before beating,
Sea foam: Boil two cupfuls OF brown
sugar and half cupful of water togeth
er till it hairs. Add vanilla to taste and
pour it all very slowly, beating all the
time, into the stiffly beaten white of one
egg Then beat quite hard till it is rath
er thick. Stir in chopped nuts and even
candied orange peel or cherries chopped,
if you have them. Then drop on but
tered tins
Brown Beetles: Boil two cupfuls of
brown sugar and half cupful of milk |
for about four minutes, stirring con
stantly. When about done stir in three
fourths of cupful of chopped walnuts
(blanched almonds or peanuts are fine
tool. Take off the fire, stir till it grains
and looks sugary, pour into a well but
tered tin to about the depth of half an
inch and mark it into squares when cool.
Peanut Goo: Roll shellcd peanuts TO
paste. Make syrup by melting two
,upfuls of sugar in the chatting dish, pour
It over the peanut paste, let it cool, cut
it and YOU have a most deleetable candy.
Fruit ROLL Two cupfuls of sugar, one
half cupfu of water, one cupful of finely
hoped figs, one eupful of finely chopped
iates. Boil the sugar and water till it
orms soft bali in cold water. Remove
rom the fire and beat until it creams,
tiff Then add the chopped fruit and
,est as long as possible. Roll in wet
10th and leave in cool place over night. I
Slice in thin strips or cut in fancy fig !
lres.
A candy that does not need cooking: I
Take a glass and into it put the white of
me egg; pour water in with the egg UNI q
il the glass is half filled then stir the G
gg and water together, being careful c
lot to beat it, until a foam or froth I
ONES. Mix in pulverized sugar until i
he substance can be worked into a roll II
With the hands, then flavor it and make II
t into small pieces. Different shaped
nd colored candies may be made in this
fay, and by using little knack you
nay obtain a variety of sweets. Nuts, n
ocoanut, cinnamon. raisins, candied
herries, etc, make the candy good
Creamy white taffy: Four and half
ounds of sugar, one half pint of vinegar.
ne half pint of water. one-half pint Of q
lolasses. Heat to boiling point. and :
hen add half a teaspoonful of cream of
artar. Stir. When nearly done add 4
uarter of pound of butter and quar-
sr of a teaspoonful of soda Cool in but
,red pans and pull. T
Chocolate taffy: Three pounds Of white
agar one cupful of water, one-h half cup
II of cider vinegar. butter the size of
anut, six tablespoonfuls Of grated
locolate Boil all together till crisp !.
hen dropped in water Put into but /.
red tins and pull when cold =,
"Blutwurst": Crate three cakes Of Ger :,
AN sweet chocolate; mix in half -
Dund Of confectoner's sugar; set over :.
1t water. and when partly melted stir q,
two eggs, yolks and whites Beat
ell. return to the fire and continue beat o,
g over water till the ingredients are 81
ell blended Then stir in a quarter Of a Re
,und OF blanched almonds. Set il off T
e fire to cool and when it can be an
0rked mold il in the shape Of wurst, at
rap it in paraiine paper and by next Sc
" Won can cut it, {,
Cinnamon stuff One and a quarter "a
pfuls OF sugar. four tableSpoonfus Of O
negsr, eight to ten tshlcspoonfuls Of
,tcr cochineal to color Boil these till IA
9 mixture spins a thread. and be care a
not to stir IT after il begins to boil / o.
hon II = dame ulrT IN one fas zrl,nrI frr1 Z %,