Perth Amboy evening news., 1920-12-10
Rx sister Mary

~ there is one part of this
/ Christmas preparations in which
every member OF the family may
share it's the candy making. From
the littlest to the biggest there's
work for ALI A strong arm stirs
fudge and penouche with ease n
vigor and small hands pick out nut
meats with speed.
n isn't necessary to make all the
candy at one time. In fact fondant
IS much better If made several days
or n week before being dressed up
with nuts. Fudge dries rather
| quickly so should not be made more
than two or three days before
| Christmas.
All these candies are made with
out the use of a thermometer. Cold
water. not necessarily ice water. is
used for determining when the can
DIV is done. The exact number of
minutes required for cooking candy
cannot be given, for sugar and at
mosphere have much to do with the
duickness of cooking. If possible
| choose a clear cold day oil evening
10 make any kind of candy, but o n
dant and glace fruits and nuts really
demand dry cold.
scotch Brownies
Perhaps the easiest candy to
/ make Is Dulltl SCOlIhs "a - .
simple that children could make
il and pour the strip into a pan
instead of dropping from the spoon
/ Ia cups brown sugar
s teaspoons vinegar
2 tablespoons butter
Mix thoroughly in a granite pan
before putting over The fire. Bring
slowly to the boiling point and boil
slowly till brittle when dropped in
} cold water. Do not stir while boil
ing. The candy must snap when
tried in water. Drop from a spoon
nto a marble slab or oiled paper
TO make wrappers.
MarijelIs
Another candy thet is very sim
pie to make but seems quite a mys-
terry in the finished product is the
jelly squares.
. tablespoons granulated gelatine
> cups graduated sugar
"a cup boiling water
f-3 cup coh water
/ lemon (iuice and grated rind)
Soak gelatine in cold water for
% minutes. Add boi ling water
nd stir until dissolved. Add
usar and boil slowly for Is min
! ties. Remove from fire and let
DOL a few minutes before adding
he leIsDn juice and grated rind.
furn into a shallow a which
h1s been dipped in cold water. Let
stand all day and over night. Cut
into squares and roll in powdered
sugar.
Fondant is one of the easiest
things in the world to make and
forms the ba, IS of an infinite va
riety of candies. The strip sh Wild
form a soft ball hat can be picked
up with fingers VIII dropped in
cold water. And | like to Use a saul
Ger instead of a cup of cold wNer
20 try candy in.
, cups graduated sugar
is teaspoon cream of tartar
IL cup water
Mix sugar and cream of tartar
and add water. Stir until well
mixed. Put over a slow fire and
crystallizes around the edges of the
pan wipe it off with a cloth dipped
in cold water. Let the strip boil
until the soft ball stage is reached.
Put the pan in a larger pan of cold
water to stop boiling Immediately.
Let cool n stir until creamy and
thick. When too thick to stir turn
out on a platter Or mable slab and
knead with the hands. The fondant
may be put away in a covered bowl
until reaCs to use.
Divide fondant and flavor part
with vanilla. Make into small balls
and put between halves of English
walnuts.
Flavor some of the fondant with
oil of w:ntergreen and make into
waters.
Chop nuts and dates and add to
vanilla favored fondant. Make into
a roll about an inch in diameter and
slice in ouarter-inch slices.
Glacc Fruit and Nuts.
Glace nuts and fruits are a bit
more difficult to make, but worth
the business. White grapes and
may be used. The grapes should
be seeded and the tangerines
pulled into single sections with
every bit of the white fiber re-
moved that it is possible to get with
out breaking the skin.
/ cup g%ranulated sugar
lis teaspoon cream of tartar
IA cup water
Mix well and bring to the boil
ing point owe a slow fire. Do no,
stir after the sirup begins to boil.
The strip should boil uri We
a pale straw color. Dip nuts into
Si up Wv eicR Va i =
platter. The grapes and %tangerines
should be put onto toothpicks to be
dipped. The strip is put into a pan
Of boiling water to keep from hard
ening. If the strip does get hard
It may be reheatedf by adding a few
drops of boiling water and cooking
a minute.
American Fudge
No amount of French naned can
dies will take the place of Amer
lean fudge.
> cups graduated sugar
1 u milk
IA cake Bakers chocolate
. tablespoons butter
/ teaspoon vanilla
Mix sugar and milk and bring
to this boiling point over a slow fire
without stirring. Add chocolate
and stir constantly. Just before
removing from the fire add the
butter. Cook until a ball is formed
when the strip is dropped in
saucer of cold water. Let cool. Add
vanilla and stir until thick. Turn