The Carbon County news. [volume] (Red Lodge, Mont.) 1924-1931, 1924-12-25
THE nOMEMAKERS
l CORNER
Cccoanut Creams

A pretty CONNECTION that Is easy 10
make and needs no cooking is cocoa
nut creams, by the following recipe:
Color tablespoons of heavy cream z
deep shade of lavender with color
paste, add \ teaspoon violee essence
or vanilla and cup Of shredded CO.
coanut. Let it stand 10 minutes, then
add cup of confectloncrs sugar,
sifted, and heat it over hot water tiil
it is softened enough TO drop from
the tip Of fork on waxed paper, in
rough balls the size of chocolate
cream drop. Leave it until firm. II
desired other colors and fiavors may
be used. If you have no waxed paper,
use slightly creased tin.
Coffee Creams
To make coffee creams, put z table
spoons of ground coffee and table
spoons of water in a saucepan and
bring it to boiling point, boil z
minutes then strain through double
cheesecloth. Add enough confection-
ers sugar 10 stitfen it, and knead it
until it is smooth. Use it as centers
for chocolate creams or bonbons, or
for walnut, pecan or cherry creams;
or roll it out a quarter OF an inch
thick. cut it with a small round cut
ter, and roll in graduated sugar.
Date Creams
Wash your dates and remove the
stones. Make up some fondant ire
cipes were given recently in this col
umn). and flavor and color it as de-
sired. Roll bits of the fondant into
small cylinders, put them into the
dates where the stone was removed,
and roll the dates thus stuffed in gran
ulated sugar. Pile them on bon
bon dish, or pack them in layers in
candy box with waxed paper between
the layers. Chopped nuts may be
mixed with the fondant, or the edge OF
fondant projecting from the date may
be dipped in the chopped nuts.
Lemon Creams
Mix tablespoons of lemon juice
and few drops Of lemon extract,
and add sifted confectioners' sugar
until it is stiff enough to knead, add
ing yellow color paste until i Is q
delicate color. knead smooth, roll
into Quarterback thick roll, and cut
out the creams with q small round
cutter
Ginger Creams
Mix tablespoons of ginger syrup
out OF a preserved ginger jar with :
tablespoons OF The preserved ginger
chopped fine, add sifted confectioners
sugar until 1t is stiff enough to knead
smooth, and shape into little round
balls. They may be decorated on tor
with bits Of the preserved ginger.
Maple Nut Creams
Put 4 tablespoons of maple syrup
in little bowl and sift in ore table
spoon at a time, a cup Of confection-
ers' sugar, stirring till it is smooth
Then add enough of the sugar to max
a stiff candy, knead it smooth, Shape
in small balls, and roll in 8 table
spoons Of chopped nuts.
Chocolate CarmeIs
Put into saucepan " cup white
sugaq same of brown, same Of mo
lasses, and bring TO boil. Adj
squares of grated chocolate and
third of cup of cream or milk. Lee
it boil until it begins to thicken, anc
add another third of a cup of milk
Stir It gently but constantly so tina
1t will not burn but do not beat it a.
that may cause 1t to grain. Boil l
till it makes firm ball in cold wafel
(If you have a candy Thermometer
1t will be about 242 degrees F.) Adj
a teaspoon of vanilla another of bak
ing soda, " teaspoon of salt, table
spoons of butter, and a cup Of whole
nut meats. Then turn it into q but
tered tin and when colo cut ihs'
squares about three-quarters OF al
inch wide. The carmel should lie abou
three-quarters Of an inch deep In tn
pan, so as to make the cubes square
This carmel requires a longer TIM
cooking than some other recipes, Y
make 1t properly. When taken o.
the ire 1t should be as firm VINE
tired in cold water as you wish IT Y
be when cut up in squares and sergea
Women Legislators
How many homemakers have note
IN efact that in the state OF Wash ng
ton alone there are to be this sessio
Of the Legislature four women law
makers. Mrs, Harry John Miller, Q