Evening star., 1922-12-15
Health and Thrift in the Home

one lemon. Boil the sirup without.
stirring until it hardenB when tested
in cold water. Remove the mixture
from the fire, but do not let 1t become
| meats into the sirup and place them
one by one upon a well-oiled platter
or marble slab to harden. This recipe
will also answer for glace fruits,
which, however, should be perfectly
dry before they are dipped. -
make candy in a hurry. try. this rec
ipe: Mix ono can of condensed milk
with three boxes Of grated cocoaGut.
Drop the mixture. in spoonfuls on
creased tins. Put tho tins In the oven
and let the cakes brown on both top
/ and bottom. Serve them when Ihey
are cool.
Candy Baskets for Table. 3;
Attractive little baskets to hold
guest at a holiday feast may be made
from stiff paper, water-color paper
being best suited to this purpose. To
! make, draw on tho paper a hexaRon.
each Of it's six sides measuring about
seven -eighths OF an inch. Out from
each side draw a figure shaped like a
flower petal, about two inches and
one-half IN length from its base
along tho side OF the hexagon to Its
tip. and an inch and a half at its
| widest measurement. Mako two
small holes in each petal about half
way from the hexagon and fourth
of an inch from each edge. Tint the
petals inside and out with any de-
sired color, crease them sharply at
the hexagon and run narrow ribbon
/ through the holes with .he longer
loops crossing each petal on the In
side. Draw the petals together until
they overlap slightly. and tie the
ribbon in a tiny fiat bow.
Fruit Cake With FrostinE.
To make delicious white fruit
| cake. take the whites Of ten eggs. one
pound of flour. threefourths of a
pound of butter, one pound OF best
| raisins. seeded one-half n pound Of
! crystallized pineapple, one-half
pound of citron and one-half a pound
| of blanched almonds Cut up the
fruit, clip the raisins in small pieces.
and cut the almonds across about
three or four times with a penlnite.
Flour the fruit as you would for 9TH
| er fruit cake and add last to the bat
ter. No baking powder is used in this
cake. Any other kind of fruit can be
| used in place of the raisins. such as
figs or dates, or any other kind OF
crystallized fruit.
If you would like an almond FROST
Ing, first blanch some sweet almonds
| and pound them to a paste. The
granulated sugar during the pound
| ing. Make a boiled fondant, allow 1t
to cool slightly, then pour it over the
beaten white of one egg. To this add
| n tcaspnonful of any preferred flavor
! ing and the biauchcd almonds. 70
. frost The cake evenly to the very
edge. aud prevent tn" frosting from
running down the sides double a
piece "f stiff waNcd paper and pin il
around the cake closely. letting tho
| band come about half an inch above
! tho top nf the cake. Spread on the
frostinC thickly and evenly 10 no,
! remove tn" paper until the fros,irg
| is set.
\ marsi,,nall"w fros,ing sticks to
| a cake well. To make. cut forty
narshnallows in halves or quarters
Miy tw" rupfu's Of sugar with two
thirds OF a cupfui of boiling water
together and stir until the sugar is
dissolved. Heat to the boiling point
and cook without stirring until a
little of the mixture forms a soft
ball when dropped into cold water
Remove at once from tho fire and pour
slowly. beating constantly. into the
stiifiN beaten whites of txo eggs
Continue the beating until the mix
lure begins to thicken. then add one
teaspoonful of almond extract and
I half the nIarShmallowS. Continue
, beating until the mixture is stiff
enough to spread without running
! Fold in the rest of the rlarshmallows
; and spread on top Of the cake Four
; ounces of melted uuswcetened choco-
late may be added if liked. ..