The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1917-12-21

everybody eats candy and many people
make it in their homes
But this year everything is different
We are at war. We shall celebrate
Christmas, but in a different way We
shall want sweets for Christmas but
they must save our sugar to send
abroad to the people who have only
what We give them.
Take the candy boxes you expect to
fill for your friends and put into them
the Sweets made according to these
recipes, and as you fill them, say
This is my Christmas gift to the
children in Belgium and France
Chocolate Daintes.
Put through the meat chopper one
half cup each of dates, figs, and nut
meats Add one tablespoon orange
Juice, a little grated orange peel, and
one square of melted unsweetened
Chocolate Mould into balls and roll
in chopped nuts or graduated sugar.
This mixture may be packed in an
oiled tin. put under a weight until
firm, then cut in any shape desired.
Old Fashioned MoIasses Candy.
cupfuIs Il pinto nolasses.
1 tablespoonful vinegar.
. tablespoonfuls q ounce butter
substitute.
L - lSSeI teas pOOiI1ti III va Mis- pow N1GA
1 teaspoonfuI vanilla or ginger eX-
tract.
Put mo1asses, vinegar and butter in =
to q saucepan. Bring to a boiling
point, and boil. stirring all the tune
until the mixture is brittle when
dropped into cold water. STIR IN
baking powder and extract and pour
into a buttered tin. When nearly cold
pull until glossy Cut into small
pieces and lay on buttered plate or
wrap in waxed paper. Sufficient for
one pound of candy.
Pop Corn Candy.
1 cup syrup.
1 tablespoonful vinegar.
, or quarts of popped corn.
Boil together the syrup and vinegar
until syrup harders when dropped in
cold water. Pour over freshly popped
corn and mold into balls or fancy
shapes for the Christmas tree. Little
popcorn men will please the children.
Mark in the features and outlines
with melted chocolate
Either honey, maple syrup, mo
lasses, white cane syrup or corn syrup
may be used.
Crystaiiized Fruits.
Use your own preserves. Peach,
pear, apple ounce or watermelon rind
will do Drain from the fruit all
syrup possible. Cut any size desired,
sprinkle with sugar, and dry in the
warmer or Il very slow oven. 1t may
he necessary to sprinkle the fruit
! again with sugar during the drying.
i When dry enough not to be at all
| sticky, springle with sugar and pack
| in layers with wax papers between.
| This fruit may be used for dipping i'll
| bitter chocolate for bitter-sweets.
| Fruit Paste.
Put through the meat chopper
| enough cherry, peach, or ounce pre-
| serves to make half-pint with the
| Juice Heat fruit and add two table
| spoons Of gelatine, previously softened
! in q very little cold water. Stir well
and continue stirring until it begins
| to cool and thicllen, then pour into
oiled dish to make a layer one inch
| thick. Let dry slowly, sprinkle with
| sugar and place in box with waxed
/ paper between the layers. 4 mixture
| of dried apricots and dates may be
used for this paste. Wash apricots
| and soak overnight in enough water
| to cover. Pour off water, bring it to
a boil, pour over apricots, and let
| stand until cool. Put apricots and
| dates through meat chopper and pro-
| coed with the proportions as given.
Bitter Sweets.
/ An attra ctiVe variety of candies
may be made by dipping sweet fruits
/ in bitter chocolate. Use for this pur-
pose dates, citron, candied orange peel
| or crystaIized fruit. Melt unsweet-
ened chocolate in double boiler. Keep
the chocolate just warm enough to
prevent solidifying. With a silver
fork drop pieces of fruit in chocolate.
Sec that each piece is completely
coated. then remove to waxed paper
to harden.