Evening star., 1921-12-19
Christmas Candies.

Chocolate Caramels-Two table
spoons of butter, one-half cup of milk,
| one-half cup of sugar, one cup of
molasses, four squares of chocolate.
one cup of walnut meats broken in
! fine pieces. Put butter in porcelain
saucepan and when melted add milk,
sugar and molasses. When these are
at the boiling point add chocolate
finely grated. and cook until brittle
when dropped in cold water. Stir
often to prevent mixture from stick
beat four times. and then put in the
nuts and two teaspoons of vanilla
| and turn into buttered pan. When
cold cut in squares and wrap each in
paraffin paper.
Pinoche-Two and one-half cups
of brown sugar, one-half cup OF
cream. butter the size of an egg, one.
half cup of chopped walnuts, one-haif
cup of chopped almonds, one tea
spoon of vanilla. Boil the sugar.
cream and butter together twenty
minutes; add the nuts and vanilla
and beat well: when smooth and
creamy, pour into buttered tins; when
cool cut in squares.
! Chocolate Squares.-One cup of
sugar one-quarter cake of chocolate.
one-half cup of molasses, one-haif
cup of milk, one-half cup OF butter.
Mix this all together and boi! 1T
twenty minutes: cool it very little
and add one teaspoon of vanilla. Pour
| in pans and, when cool, mark OIL IN
Nut Creams.-Three cups Of light
brown sugar, white of two eggs, one
cup of boiling water, one cup OF
| chopped nuts, one teaspoon of vanilla.
! 81, ND a
beating till the sugar is all dissolved:
! then let it boil without stirring tlll
| it spins a thread. Remove from the
| ire and let it stand on the table Tor
| Just moment. to be sure 1T has stop
ned boiling; then pour 1T over the
stiff whites of eggs, beating with a
| wire beater all the time: put in the
| vanilla while you arc beating. heh
lit is creamy and getting stun, ada tnc
nuts. stir well, and spread on but
tered paper. If you prefer, DO not use
vanilla, but almond flavoring, and add
almonds instead of other nuts.
Chocolate Fudge With Fruit:-TWo
| ems of sugar, one-half cup of milk,
one-half cup of molasses. one-haif cup
Of butter Mix all together and Doll
seven minutes; add one-haif cup OF
| Raker's Premium No. l. chocolate ano
boii seven minutes longer. Then add
two tablespoons of figs, two table
suoons of raisins, one-half a cup OF
! English walnuts and one teaspoon OF
vanilla.
Cook a pint of the Sirup, a pint o!
sugar, two tablespoons of butter ano
a teaspoon of vinegar until MUS
Of it. dropped into cold water, hard-
lens. Remove then to the back or the
stove and add half a teaspoon OF SOFA
ldissolved in a tablespoon OF not water
Pour this hot sirup over four quarts
lof fresh popcorn. Stir until it car
he nodded into balls. OF course this
3recipe can easily be divided. 1t is one
of the government recipes.
| Molasses Candy.-Measure one cur
of light brown sugar an9 put o!,aan. III IN.
blazer with two cups of New orleans
jmolasses, a tablespoon of vinegar ano
| . lump of butter about the size OF ar
egg. Boil without stirring until the
Isirup becomes brittle when dropped
into ice water. Then pour IN shat.ow stamS
we'll creased pans and let 1t Stane
until it can be handled comfortaniy
when the delicate part of the process
jbegins. Confectioners make use OF
big hook on which to hang the canoy
portion should be worked by two peo-
bic, one SO holding the hands as to
take the place of the hook. and the
! other throwing the candy over theIn
and pulling it out. but taking care
never to twist it. When too sun 10 oe 8
4
pastry board and break into pieces.
Creamed Dates.-Boil for ten EN- or nj.
teen minutes one and one-half cups
| Of sugar, a teaspoon OF butter an9
three -fourths cup of milk. Let stand
until nearly cool. add a teaspoon OF
lemon Juice and beat until cool. Re
move the stones from dates, fill with
the cream and roll the dates in pow
! dered sugar.
| Butter Scotch-Take one pound OF
| sugar and one pint of water; dissolve
and boil. When done add one tea
spoon of butter and enough lemor
iuice and the oil of lemon to favor.
Cream Candy.-To make cream
candy take two pounds of light brown
sugar, one teacup of water. two table
spoons Of butter. one Of vinegar ant
two of flavoring extract; Dissolv'
the sugar in the water, but do no
} stir 1t. Set it on to boil, let it boi
briskly for twenty minutes, then tr!
by dropping a spoon in q glass Sc, g
butter some dishes and pour it int
them: when cool enough to handl