South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-09-30


make homemade candy. prepared
by Mrs. II. +. Ellsasser. S21 y. Cedar
s., Mishawaka- was judged the best
recipe submitted this week IN The
Neva-TIInes contest winning for
Mrs. Elisasser a prize OF s. in cash.
The following Eve women were
awarded cash prizes OF 81 each for
their contributions:
Mrs Jay A Rhoades. rural route
No. T. Niles. Mich. Mrs. Leonard
Chamberlain. 123 n. Wenger av..
Mishswaka; Mrs. VI. q. Wright. 1I46
Blaine av.: Miss Lois Bigelow. the
Holland farm. Granger. Ind. and
Mrs. c. A. Fisher Bremen. Ind.
The first prize recipe follows:
TURKISH PASTE WITH TRENCH
FRUIT.
level tablespoonfuls- OF granu-
lated gelatine
u cup cold water.
cups OF sugar.
2-3 cup OF cold water.
! teaspOOnful Of ground cinnamon.
2 squares chocolate.
teasp oonful OF vanilla extract.
cup OF French candied fruit.
CHERRIES. angelica. citron. etc.
chopped fine.
Let the gelatine stand in the half
cup OF cold water until It has taken
up all OF the water Stir the sugar
and the two-thirds OF a cup OF cold
water over the FIRE until the sugar 10
dissolved and the syrup Is boiling
then add the gelatine and let cook
20 minutes. add the cinnamon, the
chocolate. melted over hot water.
and beat altogether. then add the
vanilla and the fruit; let stand in a
cool place for a time. then when IL
thickens a little turn into an unbut-
rcusd S-@ad pan and set aside until
the next day. nc unmold separate
the paste from the pan-at the edge
with a sharp pointed knife. Sift
confectioner's sugar over the top,
then with the tips or the fingers
gently pull the paste from the pan
TO a board dredged with confection-
er's sugar; cut into strips. then into
small squares. Roll each square in
confectioner's sugar. In cutting
keep sugar between the knife and
the paste
Wellesley MarshmaIlow Fudge.
Heat two cups of graduated sugar
and one cup Of rich milk (cream Is
better) Add two squares OF choc-
olate. and boil until II hardens in
cold water Just before Il is done.
add n small piece Of butter. then be-
sin TO stir fin marshmallOws. crush
ing and beating them with a spoon,
continue 20 stir in marshmallows,
after the fudge has been taken from
the fire. until half a pound has been
stirred into the fudge. Cool in
sheets three-quarters OF an inch
thick, and cut in cubes.
Chocolate Creams.
/. Beat the whites of two eggs 70 a
J stiff froth. Gradually beat into this
two cupfuls OF confectioner's sugar
I fthe eggs are large it may take a
little more sugar. Flavor with hall
q teaspOonful Of vanilla and work
well Now roll into little balls. and
drop on a slightly buttered platter.
Let the balls stand for an hour or
more. Shave five ounces OF chocolate
and put into a small bowl
which place on the fire in a sauce
pan containing boiling water. When
the chocolate is melted take the
saucepan 20 the table and drop the
creams into the chocolate one at a
time. taking them out with a FORK
and dropping them gently on the but
tered dish 1t viii take half an hour
or more 10 harden the chocolate.
Chocolate Caramel Walnuts.
(UncOoked FOndant.)
White OF 1 egg.
8 tabIespoonfuIs or maple or car
amel syrup.
] tablespoonful Of water.
Sifted confectionery sugar.
1 teaspoonful Of vanilla extract
2 or more squares of chocolate.
English walnuts
Beat the white OF egg slightly
add the syrup. water. sugar as need
ed. the chocolate melted over hot
water. and the vanilla. also more
water il necessary. Work with a
silver plated knife and knead until
thoroughly mixed. then break OF.
small pieces OF uniform size and roll
them into balls. IN the hollow OF the
D hand. hatten the balls a little. set
the half OF an English walnut upon
each. pressing the nut into the candy
and thus hattening il still more. The
caramel gives the chocolate a par
ticularly nice flavor.
MRS II. r. EILSASSER.
SCI y. Cedar St. Mishawaka.
The other five winning recipes
follow:
EMERGENCY CAKE