Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-11-22
By MRS. NJ. A. WILSON

SooGTUSs. ItVs. w -nrS. u - ~ '''S'' 49,
rI5h:s reserved
HYOAIE. MADE candy is ever popular,
II IN whichever community one may
Aappen to be, and SO lately have been
gathering candy recipes. Each rocip"
bas been tried out, and IL you carefully
follow directions you will have q sp!en-
did batch Of candy at vesy modes. cost.
Turkish Delight :.
Place n saucepan
I, Oae and one-haV cups 0! sugcr.
Z Three- quarters cup ot mctor,
and stand aside for fifteen minutes.
Place in small bow!, the JUICE o. ono
usediuns- size orange.
Jvice Of one half lemon,
Tco tablespoons a''d one tss'p0os o.
,oslstio.
=. Stir 10 blend the gelatin in ths fruit
duices and let stand for fifteen minutes.
Now place the saucepan with the sugar
On the stove and bring TO boiling point.
Cook two minutes, then ndd the soft
4aed gelatin and boil steadily for TWEEN
~ minutes.
Rub loaf shaped pan vel! with
salad oil and then rinse III; pan olr
with Ice cold water, turn IN the ge.u-
tin mixture and set away for twenty.
tour hours. Remove from the pan and
cut In blocks and roll In powdered
sugar. Flavor desired may be added
gust before removing from the stove.
1his paste may also be colored q Ge.i-
cate colo- with the vegetable paste col
0sing.
Walnut Tany
" Place IN saucepan
Too crps Of 6ror. sugu
Sir t0Jlespooas Of butte
Ore 3uGrter teaspoon u cfe4rs =
turtor,
Sis tGJlespoona o. ecdporl:eI m:st,
Stir to blend and cook until the mis-
soYe registers 262 degrees Fahrenheit
"a the candy thernometer, or becomes
brittle when tried in cold water. Rub
Sblong baking pan well with salad Of.
and cover the bottom with shelled wal
nuts. Then pour over the s!r.r. Ma"s
4n blocks as i coo!s quickly.
\ Cream Nut Fudge
Place IN saucepan
rpo sni one Lly caps 6J s.Jcv
One cup Of evapovGtej milk.
Ore 1ac,ter teaspoon o. crcc7' o.;
lsvtor,
TAree- q.!av:er, cup oi si,up.
Cook mixture 10 252 degrees FGhren-
Asit. using me candy Thermometer, or
until & forms very firm ball when
tried IN cold water Remove from the
stove and add
Three heap,ny ssoort.Is a. march.
ssalloU tphia,
One cup o. finely chopped nuts,
Tuo teSsooons o. oani!l0.
STIR Just long enough 70 blend In tac
Narshma!!ow uId then pour 81 well
susd pan. cool and mark into squares
Old. Fashioned Peanut Brittle
Rub Z baking sheet we'll with salad
ON and then cover th!cEly With shel!ed
eeasted peanuts.
Place IN saucepan
Two cwps Of sugar,
One and one.half cups o! cor's wrap
One t6blespoon OF vinegar
Thres Tablespoons o. butte,
Blend and bring 20 boiling point
cook to $50 degrees on the candy t!.er
0omstsr, or until the test Il brittl,
when tried N cold Water. Pour rveI
che nuts in the prepared pan having IT,,
candy only suffciently thick 20 jus
tesely cover the nuts.
Cneooksd Cream Fudge
Place In the mixing bow!
WVtye " ono ek9,
-Four tablespoons Of cold vote,
Sjs toblcspoons 0! butter,
0ns teaspoon of coni!lG,
One-haH cup 0! cocoa.
Begin and bea. slowly, adding JUS
su1lc!ent XXXX sugar 10 make stu
dough that can be landed like bisrui
dough. turn Oh pastry board that hn
been busted with the consect,oaers
sugar and pat out into all oblons GboC
one inch thick. Cut with knife int
~ carmel or fudge shape pieces. Plac
op wax paper and the candy Is ready I
ne. Nuts, raisins and candied fruit
may be minced fine and added just be
fore you shape it on the moldne board
10 make creamy white fudge jus
emit the cocoa and follow the instruc
3ious carefully and you will have de
Hcious candy tia. 10 well worth trying
Popcorn Balls
Rub q deep baking pan well wit
oHlsd oil aud place layer OF poppe
N Dsp In the pan about two inches thics
l1ss In saucepan
IA evps u sweer,. 80,
~ eol os1sAeW cvps ~ W.
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