Evening capital and Maryland gazette. (Annapolis, Md.) 1910-1922, 1917-12-21
CHRISTMAS SWEETS
Boys And Girls Listen How You
Help United States Food
Administration

Do you know that you are to have
your best chance for war service this
month. Everybody. children and
grown-ups. likes candy. This is the
month everybody eats candy and many
people make il in their homes.
But this year everything is different
We are at war. We shall celebrate
Christmas. but in different way We
shall want sweets for Christmas but
they must be different kind OF
sweets. We 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 Dainties.
Put through the meat chopper one
half cup each of dates. figs. and nut
meats. Add one tablespoon orange
juice. 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.
0ld-Fashioned MOIasses Candy.
Two cupfuls q pint) molasses, 1
tablespoonful vinegar. tablespoon
fuls q ounce butter substitute. IL
level teaspoonful baking powder and
! teaspoonful vanilla or ginger ex-
tract. Put molasses, vinegar and but
ter into saucepan. Bring TO a boil
ing point, and boil, stirring all the
time until the mixture is brittle when
dropped into cold water Stir in bak-
ing powder and extract and pour into
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.
Fruit Paste.
Put through the meat hopper enough
cherry, peach. or ounce preserves to
make a half-pint with the juice. Heat
fruit and add two tablespoons of gela-
tine, previously softened in a very
little cold water Stir we'll, and con-
tinue stirring until it begins to cool
and thicken, then pour into oiled dish
to make layer one inch thick. Let
dry slowly, sprinkle with sugar and
place in box with waxed paper be-
tween the layers. A mixture Of dried
apricots and dates may be used for
this paste. Wash apricots and soak
overnight in eonugh water to cover.
Pour off water, bring 1t to boil, pour
over apricots, and let stand until cool.
Put apricots and dates through meat
chopper and proceed with the pro-
portions as given.
Bitter-Sweets.
An attractive variety of candies may
be made by dipping sweet fruits in
bitter chocolate. Use for this pur-
pose dates, citron, candied orange
peel or crystalized fruit Melt UNI
sweetened chocolate in a double
boiler Keep the chocolate just warm
enough to prevent solidifying. With
silver fork drop ieces of fruit in the
chocolate See that each piece is
completely coated, then remove to
waxed paper to harden.
Popcorn Candy.
One cup syrup, l tablespoonful Of
vinegar, or quarts of popped corn.
Boil together the syrup and vinegar
until syrup hardens 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 chill
dren Mark in the features and out
lines with melted chocolate
Either honey. maple syrup, molas-
SEES, white cane syrup or corn syrup
may be used.
Crystallized 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 very slow oven. 1t may
be necessary to sprinkle the fruit
again with sugar during the drying
When dry enough not to be at all
sticky, sprinkle with sugar and pack
in layers with wax papers between.
This fruit may be used for dipping in