Omaha daily bee. (Omaha [Neb.]) 187?-1922, 1919-12-13

glass candy jars with layers Of oiled
paper laid between sticky kinda of
candy: A large box ID very tempt
ing llled with an assortment of col
ored candles, chocolates, glace fruits,
nut meats, raisins and sugared figs.
Dainty fresh paper and ribbon
should also wrap every gift package
Of candy.
For making delicious candies
some good recipes are given below:
After Dinner Mints.
Place one cupful Of water, two
cups of sugar, one-half teaspoonful
Of salt and one tablespoonful Of but
ter in a double boiler. Let 1t boil
without stirring. When it will
harden on spoon dipped in cold
water, which will take about 20 min
utes, it should be poured into a but
tered pan to cool. Flavor with pep
permint. When cool enough to
pull work for about FIVE minutes and
then snip in inch squares with an
old pair of scissors. Next place in
the ice box for an hour, and then re-
move to warm room to become
slightly creamy. Sprinkle very
lightly with powdered sugar. These
minis will keep best in a glass or tin
candy receptacle.
Marshmallows.
Soak two tabiespoonfuls Of gela-
tine in two tablespoonful Of water.
Boil two cupfuls powdered sugar
with six tablespoonfuls of water un-
til the mixture threads. Remove
from FIRE, add gelatine as it cools
and beat briskly for 20 minutes.
Flavor with vanilla or almond and
pour into a buttered tin. Cut in
squares with 4 knife dipped in pow
dered sugar.
Cocoanut Candy.
Melt two tablespoonfuls of butter
in a saucepan. And one-half cupfu!
of sugar and one-half cupful Of milk.
Let this come to 4 boil slowly and
continue to boil 10 minutes. Re-
move from FIRE. Beat until creamy
adding one-third cupful Of shredded
cocoanut before it gets too stiff
Flavor with vanilla. II eocoanut
milk is obtainable this may be sub
stituted for other liquid, but less
sugar and little salt will be needed
az it is sweeter than cows milk.
Cocoanut candy can be colored pink
with a little OF the coloring that
comes in a package Of gelatine.
Peanut Candy.
Boil one cupful Of brown sugar
with one cupful Of corn syrup and
one cupful of water until drop will
harden in cold water. Remove from
fire and add a lump Of butter the
size of walnut, and two cupfuls OF
shelled peanuts. Pour into butter
cd pan to harden.
Chocolate Creams.
Boil two cupfuls Of sugar with
one cupful of water and one table
spoonful Of cornstarch eight min
utes. Stir as necessary. Remove
from fire, beat until creamy, flavor
with vanilla and mold into balls. For
the chocolate outside melt one-half
pound of chocolate and dip the cold
cream into the warm unsweetened
chocolate and let harden.
Chocolate Caramels.
Dissolve four squares Of chocolate.
and one cup of milk, one cup OF
brown sugar and one tablespoonful
Of butter. Cook until it forms a
soft ball in cold water. Remove
from the fire and pour into a but
tered pan. Use one that will make
the carameis a good inch thick. Fla
vor with vanilla, and walnuts it de-
sired, and when cool cut in inch
squares.
Pepperrnints.
Boil two cups of sugar and one
cup Of water together for FIVE min
utes. Flavor with one teaspoonful
Of essence Of peppermint. Stir unit
thick and then drop with 4 table,
spoon on 4 marble slab or buttered
platter.
Fondant Candies.
Take the white Of an egg and
place in a glass. In another glass
measure an equal quantity Of cold
water. Mix the two liquids and
then work in just as much powdered
sugar - will make pliable dough.
Flavor with any desired extract
pineapple or almond is nice) and
shape into round candies surround
ing nut meats Of maraschino cher
ries. Fondant with walnut meat