The weekly Alaska citizen., 1917-12-24

Christmas day would not De com plete without its boXful of sweets, and there are none more toothsome than the wholesome home made va rieties which are 50 easily prepared. They are safe. for the children, and grown-ups like them as well A box of these candies, packed in some dainty way always makes an ac- ceptable gift and sometimes proves a solution of the "What-shall-Igiy 2" problem which is always with us. Besides, just at this season when National Economy" are the watch words, the following will commend themselves as being economical as we'll as delicious:
 HoNEYeo POPCORN
 Pop com, salt, one-quarter cupful water, one and one-half cupful of honey, one and one-half cupful sugar.
 This sweetmeat will be especially appreciated by the children. Pop the desired amount of corn and salt it lightly; stir well and place aside in moderate oven. Now pour the water over the sugar, and allow it to dissolve slowly over the fire. When 1t has boiled four minutes add d cupful of the honey, stirring all the time, and as soon as the mass starts to boil pour in the rest. Keep stir ring constantly to prevent burning or sticking to the sides of the sauce pan Boil 10 the soft-ban stage and pour oye~ the pop corn Mix and cool
 SEA-FOAM CANDY
 Three cuptuIs brown sugar, one cupful boiling water, two egg whites, one teaspoontal vanilla, one cupfuI oceans or English walnuts.
 Place the sugar and water togeth- CT in a saucepan. Stir until the sugar is dissolved; then cook with out stirring until little dropped in cold water forms d soft ball Have the egg whites stittly beaten, pour the boiling hot syrup over them and beat until the mass is soft and creamy. Add the vanilla and the nuts and continue to beat until the candy stffens. When nearly set, drop by spoonfuls on wax paper and leave until hardened,
 BAKED CANDIES
 One and one-half cupful brown au- gar, one egg, one-quarter teaspoon ful baking soda, two cupfuls chop ped hickory nuts. orange or lemon flavoring, pinch of salt.
 Beat the egg to stiff froth. Add the sugar, also the baking soda, and continue 10 beat until the mix ture is smooth and creamy Flavor to taste and add the nuts, finely chopped, stirring so that they are well blended with the other ingredi- ents. This quantity of nuts should be enough to form the mixture into a stiff paste. Spread on greased papers and lay these on baking pans. Bake in a moderate oven for twenty minutes, and when cold cut into squares. Fold each of these squares in wax paper so that they will not run together.
 MEXICAN CANDY
 Two cupfuls brown sugar, one ta- blespoonful butter, pinch of salt, one teaspoonful vanilla extract, one-half cupful cream, two cupfuls pecan nuts.
 Place the sugar, butter, salt and cream in a saucepan and cook, stir ring constantly until the mixture boils. Reduce the heat and con tinue the cooking until little drop ped in cold water forms a soft ball when rubbed between the thumb and finger Cool, then beat until the candy thickens. Add the vanilla and the nuts, and immediately form into small heaps, dropping these from the tip of a spoon upon wax paper This candy needs a good deal of care in the making, as it must not be cooked until too hard, nor beaten after it has begun to set
 MAPLE SUGAR CANDY
 Three-quarters cupful thin cream, one pound soft maple sugar. one quarter cupful water, three-quarter pound English walnuts
 Thoroughly mix the cream water and sugar which has been broken up into small pieces and place on the fire to cook. Boil, and test in cold water. When the mixture makes a soft ball, the candy is ready to be taken from the fire. Beat 1t now until 1t becomes creamy, mix In the walnuts, or any other nuts, which have been previously chopped into