Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-12-19
Mrs. WILSON'S Sweets
for Christmas Time
no,;cio,ls Candies Are Made
by Using One Foundation
Cream and Various Flavor
ings
nx MRS. NJ. A. WILSON

By MRS. NJ. A. WILSON
coDvrt0'' '''a ;4SR,s eR We; rs:eIysd 81 f. WILSON,
THE Christmas candies have come to
he n real part of the seasons dain-
,o. and the housewife may gather her
,,m,,v about the table and start at once
N. making Of the Christmas candles.
r,;..t sbould come the making Of the
s.nor little paper case to hold the can
ia' It's and really give the homemade
nroduct a real fussed-up appearance.
These little paper cases can be made
s.o,n tho cOlorpd crepe papers. by cut
.,n, elk or more thickncss"s in either
,,rs,es or ovals about the size of half
dollor. Then grasp these little circles
S-mIy between the two thumbs and first
fingers and spring or stretch. =.
Cherry Cream Kisses
Druin sufficient maraschino cherries
IN measure three quarters OF cup
when chopped fine. The cherries are
hest when drained over night.
Place in saucepan
T,ro cups Of sugar.
Tro. hirds cup OF rdter.
One.hdlf iCnSD0on OF cream Mrfar.
Place on slow fire and cook to go
aocroes Fahrenheit. Pour on the stifiy
heoten whites Of two eggs. pouring IN
sne stream very slowly. beating the
MIXTURE hard Now add two large
tablespoons of marahmallo whip ana
heat in well. place the bowl over pan
A. hot water. and cook this mixture un-
II, Is begins 10 thirkcn. then stir In
,hc cherries and dron on wax paper in
,,oans,,1y vQinU fpaAnuOn yO
drop the mixture.
Vanilla Fudge
Place in saucepan
TIro ems Of Su9m.
one cpp ot Snap,
Three. qUrricrS cup Ot srdpordi"d
milk.
Fomr ioLicSp0ons of butter.
Heat slowly stirring to dissolve the
suvar and cook 10 $50 degrees. or
until the mixture will form firm ball
when tried in cold water. Now add
Tw0 tablespoons Of rnn''la,
Three large tablespoons Of marsh
m1llow cream.
and whip lust enough to blend, then
turn in wnll oiled pnn and mark IN
squares. Just before the fudge becomes
cold take portion and quickly roll
IN small balls. rolling the balls In finely
chopped nuts and coconut. after Dip
ming quickly In the slightly beaten
white Of an egg
Uncooled Chantilly Cream
Place in mixing bowl
White Of one egg,
Four tablespoons OF butter.
Now begin and whip. adding slowly
sufficient confectioncr's sugar to make
mixture tha, can be kneaded like
bread dough. Take care not TO make
TOO stiff.
Divide this mixture into four parts.
Color one part n delicate pink.
another part n dainty yellow and the
third a faint pistachlo green. Keeping
one part plain.
Use this cream to cover candisd
fruits and nuts, as for making the bon
bon.
To another part add one cup Of
finely chopped nuts and pat out on a
piece of wax paper one inch thick
rit with knife into caramel size blocks.
To third part add one half ,'up OF
we'll drained maraschino cherri' which
have been rolled In cOnfecItcI sugar
after chopping to dry. X! well to
blend in The cherries. form into oblong
shane about the size and shane OF
creamnut nnd wrap in wax paper.
Use the plain piece of this cream by
moldlnp nm in bolIs and pIacins n niece
NJ NUT on eoch side. like the walnut
creams, Coycr some cream nuts with
the cream and let stand for one hour.
,hcn cuI in holf nnd nIace the cut
,ilc M
Chocolate
The home Christmas candy package
would hardly no COMPLETE without some
a srGo, deal of difficulty in making
realize that there are few important