Evening star., 1923-12-07
Making Christmas Connections

of molasses. Boil until the syrup
hardens in water, but do not cook to
the snap stage. then add two level
tablespoonuls of butter and two tea
spoonfuls Of vanilla extract and turn
into buttered pan to the depth OF
one inch. Sprinkle over the top some
shredded cocoanut and cut in caramel
squares.
To make white caramels, cook to-
gether slowly one pound of granulat-
ed sugar and half a cupful of water
until a little dropped from a spoon
spins out like a hair. then let the
syrup cool little and when this point
is reached. begin to beat 1t in one d.
rection until it is smooth and creamy.
Let it smooth out by setting the pan
over boiling water, sprinkle cocoanut
on top and mark it in squares. Fla-
voring extract should be added just
before the stirring begins.
Turkish paste.-Add half a cupful
of cold water to two pounds of sugar.
Put it on the stove and let 1t come to
a boil. Soak one package OF gelatin
for five minutes in half cupful OF
cold water Add half a cupful of hot
boil for ten minutes. Add the juice
and the rind Of one orange and the
juice of one lemon and boil the mix
ture for ten minutes. Then add half
pound of walnut and almond meats
chopped fine, and two tablespoonfuls
of vanilla. Put the candy in pan
from which cold water has been
poured, not a creased pan, and let 1t
stand for twenty-four hours. Then
cut II into strips, with a knife dipped
in water, If necessary. Roll the strips
in confectioners' sugar, cut them into
cubes, then roll them again in the
sugar.
French Nougat.-Melft half a pound
! of confectioners' sugar very slowly in
shallow pan. stirring constantly:
Add half pound of almonds blanched
and chopped fine and spread on but
tered pans to cool. Cut into pieces
and, if liked. dip in melted chocolate.
Sweets for Children.
Let the children have their own
special candy and keep the rich con-
fectionery belonging to grown folks
out of their way. Following are
some that they will like and that will
be good for them:
Christmas Fruit Balls. - Measure
three-fourths of a cupful each of
layer figs. any kind of walnut meats,
stoned dates and stoned prunes. Add
half a cupful each of candied cher
ries and bits of candied pineapple
and grind them all together through
the medium sized knife of the food
chopper. Then add tablespoonful
of one-fourth of an orange. knead
and mix this thoroughly with your
hands until II ali sticks together.
Then put some shredded cocoanut
Through the food chopper, after wash
ing the chopper. of course. Form the
fruit mixture into balSs the size of a
grape and roll them in the cocoanut.
Let them stand undisturbed over
night on sheets of paraffin paper.
Peanut Clusters. Cut up half a
pound of sweet dipping chocolate,
which can be obtained at any first
class grocer's. Put It into the top
of a small double boiler. Pour boil
ing water into the lower half put it
over the fire, set in the top part
containing the chocolate and let 1t
melt gradually over the hot water.
When it is melted stir in a pint of
roasted peanuts, measured after the
shells and hulls have been removed.
Then spread some sheets of paraffin
paper on large mixing board and
dip up small teaspoonful of the
chocolate-peanut mixture. dropping 1t
on the paper. Do this with the whole
amount, putting the candies a small
distance apart. Let this stand until
firm.
Doris Lemon-Nut Candy.-MiX two
and one-half cupfuls of brown sugar
with half a cupful of milk, three
tablespoonfuls of butter, one tea
spoonful of molasses and a pinch of
salt Cook until the mixture reaches
the soft-ball stage when tested in
cold water, then add one tablespoon
full of lemon Juice, one teaspoenful
of vanilla and one cupful of crushed
nuts of any kind. Pour in shallow
pans to cool.