Evening star., 1929-12-20
Christmas CONNECTIONS
For Gifts and Home Use
Importance of Accurately Conforming to Rules
Laid Down in Recipes Is Impressed
On Home Producer.

stantly while cooking, as It scorcnes
rather easily, and use a low flame. COOK
until it forms soft ball that can De
picked up out Of cold water. This Is
cooked at q much lower temperature
than q mixture containing less choco-
late. Cool to lukewarnl,. add one
tablespoonful Of butter and half
until it loses its gloss and becomes dull
looking and thick, then set in pan
of boiling water, or a double boiler, 70
melt. Stir we'll and start dipping ION
dant patties, balls of penuchi, or squares
Of fudge. Do not start the melting
before 1t has been beaten long enough.
It can be used for coating cake bonbons
also. This chocolate coating can De
poured into q jar and kept for Two
bonbon coating. This is sweeter and
less glossy than the usual coating
chocolate and is also less expensive.
It is good to use on confectionery that
Is not very sweet, or for coating nuts
Penuchi.
Cook three cupfuls Of brown sugar
with one cupful Of milk, stirring the
mixture constantly until the soft nall
stage is reached. Remove the sauce
pan from the fire, add two taolespoon-
tuls of butter: do not stir; then put IN
pan of cold water until the mixture Is
iukewarn1. Beat until thick and
creamy. Add one and one.-half cup.
flIs of nut meats, one and one-hal1
teasuoonfuls Of vanilla, mix thoroughly,
then pour into slightly creased pan:
With the brown sugar there is more OF
a tendency for the milk to curdle so
that constant stirring Is necessary
throughout the cooking. To change
this recipe, cuptul OF Sonee aS9,,oS may os
raisins, dates, cherries, pineapple, figs,
or nuts may be added. This makes
one and one-third pounds. /.
Chocolate Almonds.
Blanch some large almonds. To do
this, add the almonds to some bolling
water, continue to boil for three min
utes. strain them, then throw into cold
water and the skin can easily be
slipped off between the thumb and the
finger. Dry the nuts in cloth and
place them on a tin in moderate oven
and leave them until they are a pale
fawn color, then remove them from
one-fourth pound Of plain, unsweetened
chocolate and put It into a double
boiler or In a saucepan placed over a
pan of hot water, and let 1t dissolve
over a gentle heat. If over-heated 1t
will lose its gloss. Put the almonds
one at o time on darning needle and
dip them in the melted chocolate, place
on greaseproof paper and when dry dip
them q second time in the chocolate.
Orange operas.
Place one cupfuI Of water In heavy
aluminium saucepan and when boiling
add three and one-half cupfuls OF
sugar, one teaspoonful of salt and two
thirds cupful of medium rich cream,
not milk. Stir as it cooks to keep 1t
from scorching and sticking to the sides
of the pan. When 1t forms quite a
soft ball In cold water, remove from the
stove. Pour Immediately onto a cold
platter which Is slightly moistened by
drawing your damp hand across 1t.
When lukewarm, beat with a wooden
paddle, then pick UP and knead with
the hands, at the same time kneading
in three teaspoonfuls Of orange juice
and two tablespoonfuls Of grated orange
rind. It will then be quite soft and
may be left In the refrigerator to be-
come firm enough to mold into pieces.
This confection can be used for coat
ing bonbons. In that case, cook to 23S
degrees Fahrenheit, then melt in the
top of double boiler and use for dip
ping other confections that need en-
riching.
Golden Fudge.
Cook together four level tablespoon
fuls Of golden molasses, being sure that
it is not the dark, strong favored kind
two cupfulS Of white sugar and two
thirds cupful of milk to the soft-ball
stage. Cool quickly by setting the pan
In cold water, and when lukewarm beat
hard, add one teaSpoonful Of vanilla,
four tablespoonfuls Of butter and half
a cupful Of chopped almonds or pecans.
Yellow butter coloring can be added
to the fudge II necessary to make II
attractive. Pour into buttered tin
and mark of In squares. A pleasing
addition to fudge is half marshmal-
low dropped on each square while still
hot.
Instead Of cooking fudge until 1t
spins q thread or forms ball in cold
water, some candy-makers who are con-
stantly experimenting have found it bet
ter when cooked only five or six min
utes and then beaten until thick and
creamy.
A teaspoonful Of peanut butter added
to homemade candy gives a delicious
| flavor.