Evening star., 1922-12-15
CONFECTIONERY AND CAKES
FOR HOLIDAY QUICKLY MADE
Number of Those Who Prefer to Use
Homemade Article Increases-Direc-
tions Must Be Followed Exactly.

come to a boil Soak ono package Of
gelatin for fve minutes In one-half
q cupful Of cold water. Add one-half
a cupfu1 OF hot water, then put 1t
with the sugar and boil It for ten
minutes. Add the Juice and the rind
Of one orange and tho juice of one
lemon and boil tho mixture ten min
utes. Then add one-half a pound OF
walnut and almond meats. chopped
fine. and two tablespoonfuls of va
nilla. Put the candy in pan from
which cold water has been poured.
not a creased pan. and let it stand
for twenty-four hours. Then cut it
into strips with a knife first dipped
in water. Roll tho strips in confec-
toners sugar. Cut them into cubes
Almond Nougat.-Soak for several
hours one-fourth Of a pound OF the
best quality Of gum arabic in one cup
ful of cold water. Boil the mixture un-
til it is clear, then strain it. After
straining the gum arabic solution add
and cook the mixture in a double boiler
until it is thick Beat until It is light.
Add the stifiy beaten white Of an egg
and beat the mixture until It Is stiff.
Flavor with one teaspoonful OF vanilla
extract, and stir in two cupfuls of
blanch the almonds. pour boiling water
over them after they are shelled, and
repeat the process. If necessary. until
the skins rub Off easily. Dry tho
blanched nut meats with soft cloth
or towel. After mixing the nuts we'll
into the nongat pour it into shallow
oiled pans, and when it is nearly cold
cut it into squares or bars. and wrap
each one in oiled paper. This candy
can be kept fresh By packing It in tin
boxes after wrapping it in the oiled
paper.
three cupfuls of granulated sugar in
one cupful Of milk, and let the mixture
come to a boil Add a piece of butter
the size OF small egg. and cook with
as little stirring AZ possible. until the
sirup ropes when dropped from a knife
or spoon. When it reaches that point.
remove II from the fire, and stir in one
teaspoonful Of vanilla extract and half
cnpful each OF chopped nut meats and
stoned raisins. Stir the mixture until
il begins to thicken. then pour it i'm
imediately into a buttcred pan. When
it is cold cut it into squares The secret
OF success in making this candy is to-
measure .he ingredients carefully. TO
avoid stirring the mixture while it is
cooking. and to stop the cooking rs soon
al you have added the nuts and the
raisinS.
MarshmalIow Fudge-With sharp
scissors cut one-fourth of a pound of
1resn marShn'aiio" INTO S'nait pieces.
Butter the pan into which tho candy
is to be poured. Boil together three
cupfuls of confectioner's sugar. three
fourths of a cupfu1 Of cream and one
square of cooking chocolate until a
little of the mixture forms a soft ball
when dropped into cold water. Re
move 1t from the hot part Of the
stove, add one tablespoonful of brt-
ter and one teaspoonful of vanilla ex-
tract. and beat into it the pieces Of
marshmallows. Four the mixture out
before it becomes TOO thick. II de
sired. chopped nuts also may be mixed
in. one-half cupful for the quantity
of fudge that this recip. will MAKE
Glace Nuts or Fruit.-MiN together
two cupfuls Of granulatei sugar, cne-
third cupful of water and the juice of