Oxford Democrat., 1921-10-11
Proved Recipes.
CANDIED FRUITS.

CANDlED FRUITS.
Divide small orange into sections
and take all the white skin of; separate
grapes from the bunch and leave little
stem on each. Cook two cups Of sugar
and pinch Of cream tartar to the hard
crack stage, ~ for spinning, and dip
each piece OF fruit into the hot syrup
with wire dlpper, such ~ ID used In
candy making. Lay on oiled paper or
parafine paper and dry. Servo In little
nests OF spun sugar.
MARsHMALLows.
Dissolve one.quarter pound OF gum
arabic In one cup of water; strain and
add one-half cup Of sugar. Stir oil tho
time until dissolved and smooth; then
stir In the we'll. beaten. whites OF two
eggs. Stir until the mixture becomes
rather thin, add 0 little vanilla favor.
Ing, and pour into . pan busted with
cornstarch. When cool Ont In squares,
CREAM DATES AND NUTS.
Pour the whites of two eggs and one
half cup of ice water into . bowl and
mix we'll without beating. Stir In con-
fectioners' sugar until sugar dough 10
made that can be kneaded. Be sure to
get 1t stiff enough, as It soon grows soft.
Add flavoring and kuead until smooth.
Roll bit of the dough into small ball
and press half an English walnut meat
into each side. Stone dates, fill with
the sugar dough, roll In powdered sugar
and set aside. For peppermints, add q
few drops OF The essence and make into
small balls, which may be pressed fiat,
nr the dough may be rolled and out with
q small cutter. In the same way make
wintergreen mints, and II liked add .
faint coloring of either pink or green.
These candles sell we'll ut fairs, II neatly
made and put In dainty boxes tied with
baby ribbon.
BUTTER SCOTCH.
Put two cups Of granulated sugar, one
cup of butter, one-balf cup Of cider vine
gar and two tablespoons Of molasses In
q saucepan. Cook 10 minutes, test In
cold water, and II It has candied pour
into buttered tins and out In squares
when cool enough. II it has not candied
at the end of 10 minutes cook . few min.
utes longer, but watch closely.
PULLED SUGAR CANDY.
Boil slowly for one-half hour two cups
OF granulsted sugar, one cup OF water
and one level teaspoon OF cream tartar.
Pour out on q large oiled platter or slab,
and when cool enough pull until right to
make up into sticks.
WALNUT WATERS.
Break two eggs, add one cup of sugar
and stir to mix well; then add one cup
of English walnut meats, chopped, and
three-quarters cup Of sifted -four, and
beat we'll. Drop by teaspoonfuls on .
buttered pan some distance apart, and
bake In quick oven.
PKNUCHK.
cup white sugar
cup brown sugar
12cup milk
Butter size of an English walnut
Stir and let boil, then add pinch of
salt. Cook until II forms soft ball In
cold water. Remove from stove, add
one teaspoon vanilla. Beat until 1t
chickens, add one cup nuts and beat
enough.
CHOCOLATE FUDGE.
Put two cups of sugar, two thirds cup
Of milk and two squares Of chocolate to
gether in granite saucepan and when
it has boiled four minutes test to see II
soft ball will form when little is
dropped in cold water and rubbed be-
tween the fingers. After three minutes'
cooking add rounding teaspoon of but
'er. When the fudge will become soft
ball add half teaspoon of vanilla and
,ake from the fire. Stir until smooth
md thick enough to keep In shape; then
spread half inch thick In shallow but.
cred pan. Mark of in squares as II