The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1929-12-10

knife. Also run through the chop
per one package Of seedless raisins
and one-half pound of sweet choco-
late. Mix well together and roll in
balls the size of marbles. Roll in
powdered sugar.
CocOanut Balls
tablespoons condensed milk
(sweet Variety
Ia cup shredded coccanut
4 tablespoons raisins
u cup nuts
Place the milk in a bowl, and stir
in the cocoanut, which has been run
through a food grinder with the
raisins and nuts. Shape in balls
and roll in cocoanut. Honey may
be used in place of condensed milk.
Date Apricot Candy
1 package dates
a pound figs
a pound dried apricots
"A pound cocoanut
l tablespoon orange juice
1 teaspoon grated orange rind
Run the fruit and cocoanut
through the food grinder. Moisten
with orange juice, and knead in
the rind. Roll into balls.
Other candies equally simple to
make containing fruit or some
other wholesome food, but requiring
a cooking sugar syrup also can be
given here.
Pineapple Squares
Chop 2 cups of canned pineapple,
and dry in a warm place. This may
require twenty-four to thirty-six
hours. Cook 2 cups of sugar, u
cup of cream and Il cup of milk
until it forms a soft ball in cold
water. Remove from fire and allow
to cool. Add / teaspoon lemon juice
and the pineapple, and beat until
it thickenS. Knead, then shape into
a creased pan, and cut in squares.
Pink Popcorn Balls
Boil cup Of white syrup with l
tablespoon of vinegar until it is
brittle. Add few drops of red COL
oring, and boil again until brittle.
Have freshly popped corn, buttered
and ready in large pan. Turn hot
syrup over it, and stir until it is
we'll distributed. When cool enough
to handle, form into balls with
creased hands.
Candied CranberrieS
I quart large crsnberries
2 cups sugar
" cup hot water
Mix sugar nda water, and stir I'M
til the sugar is dissolved, then boil
to 240 degrees, or until the syrup
threads from a spoon. Wash the
berries, drain well, and prick each
one in several places with a large
darning needle. Add to the syrup,
and simmer for five minutes. Cover
the pan, and let stand over night.
Heat again to boiling point, and
boil very slowly until transparent.
Remove the berries with a skinner
and spread out on platters. Place
in very slow oven or on a radiotor
to dry off a bit. Sprinkle with
sugar, and, when entirely dry pack
in tin boxes lines with waxed pa
per. These are a good substitute
for candied cherries.
Candied Fruits
cups sugar
/ cup water
1-S cup. light corn syrup
Boil together until the syrup
spins a thread when dropped from
a spoon. Pare, core, or otherwise
prepare fruits to be candied. Have
them drained clear of all juice, and
add them to the boiling syrup, be-
ing careful not to have them
crowded. Simmer until fruits are
clear. Skim from the syrup, drain,
spread on screen and allow to dry
until they are no longer sticky. Pack
between sheets of waxed paper in g.
tin box or glass jar.
Candied Orange Peel
Cut the peel into halves or
quarters. Let it stand overnight in
sailed water Zone tablespoon salt to
one quart water. Drain and wash
thoroughly. Simmer in clear water,
changing the water several times
until it no longer tastes bitter. When
the peel is tender, drain, cut in
strips or add whole to the syrup
and simmer until it is transparent.
Drain, roll in granulated sugar, and
allow to dry well before packing.
Glace Fruits or Nuts
2 cups sugar
I cup water
2-3 cup light corn syrup
Small fruits, or sections of large
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