New Britain herald., 1930-12-19
Confections Galore Test Christmas Cooks

] BY MRS. ALEXANDER GEORGE (Author of Menus of the Day, a
 Daily eature in The Herald) l Homemade candies and thcr con fections, artistically arragned make an attractive Christmas gift with personal touch.
 The ContectionS .aS soon aS cool. should be tightly packed with much WaNed paper in air-tight boxes. Tin cracked, coffee or cooly cans and paAoboard cereal boNes may be used.
 Make a pad of several layers Of waNod paper and place on top inc coutcctions When the lid is in place the contents Of the box will be firm and will carry well whether packing in essential if conrections are not 10 be broken. : Candied fruit peols. glazed nuts, tudgcs, dipped candies, saltod nuts and candied fruits are popuhIr presents.
 There are dozens Of candies wilh which the christmas cook may try her luck and recipes for a few Of the more popular kinds are given here;
 Pcnocilc
 N"ry pOpularp Q cups dark brown sugar. cup sugar ? tablespoons butter. 1 cup milk. teaspoon vanilla. 1-2 cup oceans.
 Cook tho sugars butter and milk over moderate fire and stir fro aucntly until soft bau forms when portion is tested i'm cold water. Set aside for 70 minutes Add vanilla. Beat until thick and creamy, Add half tho oceans Polr onto a but tered pan Arrange rest of nuts on the top and cUt into squares Peanut Brittle | Islands Transportation WcI) l-2 cups sugar. cup Shell"d, roasted peanuts. I-s teaspoon salt-
 Sprinkle sugar oN.r bottom of large frying rau Heat slowly and stir constantly with wooden spoon until light brown syrup tofras. Add . rest of ugrcdi.at-. NN anl rom onto huttDred pa. Press down with broad side Of a knife. T..~ 5- a vrry hot mjztuun SD oa+fHIE MaLiIr tnv pan. Allow candy 'o stand mtU a lJtnc stin Mark in -aras with a llult. .ad gh. roo' ,uoaelt fo hudn.. rrt ar.r, a.fn scissors. ITarten doau md cool on wsud paper.
 Cardi"d Fruit Peel
 Cro tuck lr'" rf.. toH eornrr-1 ! cups ora~@. Q1.r.'rz Cold wa'ar l 1-2 cups sugar --" 'fp boiling water.
 1 Wash tlsa orange quarters aud cover ty inches ajrH ~of.r r"s- Ter and cook v.ry slowly &1 m:-a' E. Drain and rin~. ia ,afi wa'.r and with spoon l.moyn white 0h.ro"= portions. Cut into thin ~,rD- uslu@ -.a~.ors Boil t@. sugar WI .n'ma water 3 mnutf=. Add wan-. strips aud cook slowly rutiI '.'- =~, v.H gIaz,d. Sir 1lft1 fork. Roll in armulat.G su-ur which has hnsn SrmaH',d on a waved paper. Lay straight and cool
 r. grapefruit rwe.- ar- .sI. trra off fin water twice auru- 'h" 'oa#- ing pror.sS 10 romoE. th. butter taste characteristic of -rau ,rHu,
 Ch"colatc Nut tUrl
 CaO,o,a'. part Q cups su4ar. squares cho. o..s'..- 1$ emp water. 2 tablespoons butter. teaspoon vanilla 1-2 cup nuts. broken.
 ,iix sugar. choroi1te. water and Iu-,,r. Cook over moderate f+r. stirring frequently. until -o+' ball forms when portion is t.s'.A in cold water. Set asid. 1o mJatt@s, Add vanilla and beat uu'l thick and creamy Ka"ad several minutes and shqp, into bail nutI whlla part has haru beaten, spread cuo"o- late prt on 8 huttrr-d Gi4h srn.ad with rh, nuts and cover with white part.
 N Whitr Part
 cups sugar. --& cup 1oi@. ? tablespoons butter. teaspoon vanilla.
 Mix the sugar. milk and hatt'rr, Cook over mod.rat" trr stirring frequently until so.t tail forms when tested in cold water. Set aside for 2p minutes, Add vanilla and beat until creamy Spread on top the chocolate part and roll up, shaping into q roll 1 1-2 inches thick. Allow 10 sot Cut of l-@ inch slices and wrap in waA"d paper
 Dates, rais.us or mnrnn~lio"s may be used in place Of the nuts