The daily star-mirror. (Moscow, Idaho) 1911-1939, 1920-12-07
HOME MADE CANDIES
FOR THE HOLIDAYS
RECIPES FOR MAKING DELICI-
GUS SWEETS FOR CHRIST
MAS ARE INEXPENSIVE

With the midwinter holidays neal
at hand and the youthful demand
for walnuts, popcorn, candies anc
other sweetmeats, as keen as ever, the
high cost of Christmas might be q
nightmare for the women folk, but
for the fact that they can supply the
household with home made candies IN
great variety, and at an insignificant
cost.
A year ago not every one could af-
ford to make candy, but times have
changed since then. The retail price
of sugar has dropped below ten cents
q pound, and sugar companies do not
deny that it may go still lower. On
the other hand, the price of manufac-
tured candy, such as bon bons and
chocolates, has failed to follow the
downward trend Of food commodities,
and in the majority of cases is still
selling at prices ranging between
$1.25 and $500 per pound.
he offers the women folks most
attractive opportunity to provide the
entire family with toothsome home
made Christmas candies at but frac-
ton of the cost of store confections,
for they can purchase their own sugar
and walnuts and prepare sweets fit
for the gods. California Walnuts,
which set the food products market
a memorable example in October by
registering a 80 percent decline and
going back practically to pre-war
prices, are still much lower than the
price of other staple foods, and are
likely to be, throughout the year.
California walnuts reign supreme
as the principal ingredient of home
made candies. They are unequaled,
because of their exquisite flavor and
they contain more food value than
any one of dozen other well-known
staple food commodities
Homemade candies are easy to
prepare and at the present price of
walnuts and sugar they are cheaper
than anything else that enters into
the general holiday plan. Perhaps
80 kinds of candies can be made by
using California walnuts, which can
now be bought unshelled in bulk, or
shelled and packed in glass jars or
cans. Here are a half dozen walnut
candy recipes well worth giving a !
trial:
Chocolate Walnut Carmels-One
cup sugar, II cup white corn syrup, ,
1h cups milk, l teaspoon vanilla, 8 |
squares chocolate and 1 cup Diamond |
Brand walnut meats. Put sugar, corn |
syrup and milk in saucepan, stir until
sugar is dissolved, bring to boiling
point and boil until mixture will form
q very firm ball when tried in cold
water. The carmels when cold will
be of the same consistency as this
firm ball. Do not beat, as beating
may cause the candy to become gran
ular. Add vanilla, chocolate grated
and Diamond Brand walnut meats
cut in large pieces. Pour carmel into
buttered pan seven inches square
When cool cut in squares.
Chocolate Coated Walnuts-Coat-
ing chocolate, Diamond Brand walnut
meat halves. Melt coating chocolate
DgfY1g sc4refuY that
not a drop of water gets into choco-
late; then beat it until cool Drop in
q Diamond Brand walnut meat half,
:oat with chocolate, lift out with cho-
:olate dipper or two tined fork and
1rop on wax paper or marble slab to
harden Continue until sufficient
walnuts are coated.
Penoche-3 cups brown sugar, 1 cup1
milk, liz cups Diamond Brand wal
tut meats, tablespoon butter, tea
spoon vanilla, pinch of salt. Mix
sugar, butter and milk. Cook until
mixture forms a soft ball when tried
n cold water. Remove from fire. Add t
yanilla, salt, and walnut meats. Beat I
lntil creamy Pour into buttered c
ins.
Spiced Walnuts-2 cups Diamond 6
Brand walnut meats, cup sugar, u
up water, u teaspoon cinnamon or
ringer. Mix sugar and water and s
'oil until it hardens when dropped in f
old water. Take from fire, stir inljk
innamon aps add walnuts. Stir until
he nuts are thoroughly coated with n
yrup. Spread on platter to cool. a
Walnut Divinity Fudge cups il
uger, II cup water, " cup Karo, 1 n
easpoon vanilla, white of one egg. \
Ioil sugar, water and Karo until
yrup forms a ball when tried in cold q
1ater Beat white of egg until stiff
nd add slowly half of syrup, beating {
onstantly. Cook remainder until It |.
orms hard ball when tried in cold n
vater and add slowly to first mix h
ure Beat until stiff, add vanilla
nd walnuts, turn into buttered pan O.
nd cut when cold a
Sugared Walnuts-One cup sugar. o,
tablespoons water, cups Diamond p
rand walnut meats. Boil sugar and o.
'ater until syrup spins thread, is
len add the walnut meats and stir m
ntil sugar hardens on the nuts. A u
L. n,