Imperial Valley press., 1936-12-16
HOLIDAY SEASON A TIME FOR
SWEETMEATS AND SUGARPLUMS|

sake, let there De plenty of the
home made kind-the real article
Not forgetting, but ignoring for
lack of space, the more usual can
dies, this column gives you recipes
to try on your own range. For
stocking, for gift, for entertaining
or just to MUNICH, C is for Christ
mas and Candy!
POPCORN FRUIT SQUARES
MAKE Balls" If You'd Prefer)
cups sugar
u cup white karo
y cup water
5 qts. popped corn
pkgs. ready sliced fruit peels
Or mixed candied fruits
Have the corn freshly popped
tunseasoneO and ready in large
bowl. The fruit peels are the new
small packages of sliced citron. lem
on and orange peels, in 3-ounce
packages, or the packages of mixed
fruits consisting of the peels, and
cherries and pineapple added. Make
syrup by cooking sugar, karo and
water to 2500F. medium hard ball
when tried in cold water). Remove
from fire, add fruit peels; pour i'm
mediately over popcorn. Stir with
wooden spoon, mix well. Pack into
deep buttered pans and cut in
squares when hardened.
TINY TIM APPLES
Cunning Fruit Balls, Uncooked)
pkg. shredded cocoanut
l pkg. pasteurized dates
y cup nutmeatS
4 Id. seeded raisins
4 ID. figs
l tbSp. orange juice
teaSp. orange rind
Run dates, cocoanut, nutmeats.
raisins and figs through the food
chopper. Add the orange juice Cuse
California oranges for good juice
and grated rind and knead mixture
into smooth mass. Pinch off por-
tions of mixture and shape into
apples" Roll balls in cocoanut.
tinted red or green, or into con-
fectioner's sugar and insert whole
cloves at top and bottom for stem
and blossom. Use tiny piece of
citron for leaf Makes 60 apples.
CREOLE PATTIES
(Those Pecan Pralines)
cups sugar
l cup brown sugar
tbSp white karo
IL cups water
4 teaSp. salt
l teaSp. vanilla
2 cups pecan meats
Combine the sugars, karo water
and salt in saucepan, and stir over
low heat until sugars are dissolved.
Cook to 2380F. Tor until little of the
mixture forms a soft ball when
dropped in cold waterD Remove
from heat. add vanilla and pecans,
and let cool to 170oF. Stir for about
minute, then drop onto creased
pan in patties about 21a inches in
diameter About 2 dozen.
ORANGE COCOANUT KRINGLES
delicate and Different)
Juice and rind of oranges
Y cup white karo
cups sugar
y teaSp. salt
4 cups shredded cocoanut
Cook the rind of oranges in
large amount of water until tender,
changing water twice; drain. Cut
rind into thin shreds. Add sugar,
salt. syrup and orange juice and
cook to 1885, F. (soft ball In cold
water) add cocoanut and nuts
Drop teaspoon on creased surface.
dozen.
STUFFED ARABIAN DATES
(The Traditional Confection)
Ever since the first dates come
from biblical lands, these confec-.
tions have been the traditional holi-
day "sugarplums. Get several
packages of dates, making sure to
get the pasteurized variety in 10
ounce unpitted or IL -ounce pitted
size Stuff some with nutmeats,
others with fondant, fruit paste,
glace fruit, or marShmallow. Press
nuts, bits of fruit Or gumdrop into
surface of visible stuffings. Sugar
by shaking a few at a time in a
bag with granulated sugar. Colored
sugar, or sugar to which cinnamon
has been added will vary the coat
coating.
CANDY CANES
(To Hang on the Tree)
cup sugar
cup white karo
tbsp. vinegar
Peppermint flavoring
(Coloring optionaD
Combine sugar, karo and vinegar
and boil until candy thermometer
registers 1882 F. Cor until little
tried in cold water forms fairly
firm BALD. Pour onto a lightly oil
ed platter and when cool enough
to handle add flavoring and pull.
When pulled, form into strips and
curve ends for cane handles. Red
or green vegetable coloring may be
added just before pulling.