Evening star. [volume] (Washington, D.C.) 1854-1972, 1944-09-21
For the Boys
in Uniform

Here are some luscious recipes for
tldbits to satisfy that sweet tooth
that is bothering your boy away
from home. They are easy to make
and most of them will keep and
travel well-but use your good judg-
ment in selecting the ones best
fitted for the particular area to
which they are to be sent.
HOLIDAY FRUIT BALLS.
One cup prunes. l cup dried white
figs, cup seedless raisins, finely
chopped unblanched almonds
Steam pruneS to soften. Remove
pits. Rinse figs and clip stems. Put
raislns, figs and prunes through
food chopper using a fine knife.
Mix well, shape into balls or small
sticks about IL inches long and roll
In almonds or graduated sugar.
RAGGEDY ALMOND BRITTLE.
Six Guns corn flakes. I cup seedless
ralslns, l cup coarSely chopped
roasted blanched almonds, 2 cups
graduated sugar, teaspoon butter,
4 tablespoons vinegar, y cup water,
Il teaspoon salt.
Corn flakes should be crisp and
uncrushed and raisins without add
ed moisture. Combine corn fakes,
raisins and almonds in large mixing
bowl or pan and place in oven to
warm Boil remaining ingredients
to 300 degrees F. Chard crack STAGE
Pour slowly over almond-corn flake
mixture. blending lightly but thor
ouehly, Spread in a sheet on waXed
paper, avoid packing. When cool,
break or cut
YULETIDE PEACH STRIPS.
One cup dried peaches. GRADUATED
sugar.
Rinse peaches, steam about Is
minutes over hot water and remove
skins. Press peaches between folds
of towel to f1atten and remove ex-
cess moisture. Slice in very thin
strips and roll in graduated sugar
VICTORY PRUNES.
Two cups prunes, y cup chopped
Elanched almonds, y cup finely cut
candied ginger or candied cherries,
honey, graduated sugar.
Stew pruneS to soften. Remove
pits. Combine almonds, ginger or
cherries and sufficient honey to
moisten; blend and use to stuff
prunes. Roll in granulated sugar
Serve as CONNECTION.
SPICED ALMONDS.
One cup graduated sugar, Z cup
water. "A teaspoon cream tartar, "A
teaspoon cloves. L teaspoon all
spice or cinnamon, J.. teaspoon al
mond extract, 2 cups roasted
blanched almonds,
Combine sugar, water and cream
tartar and stir to blend. Bring to a
boil ana COOK to 238 degrees F.
or softbali stage. Remove from
heat, add spices and almonds. Re
turn to heat and bring back to a
boil. Remove from heat, add flavor
ing and stir mixture until sirup
grains and becomes firm Pour onto
paper and separate almonds care
fully to avoid loosening sugar. Cool.
DOUGHBOY GLAZED ALMONDS.
One cup blanched almonds, y cup
graduated sugar, few grains salt
u teaspoon cinnamon.
Combine all ingredients in heavy
skillet and cook over very low heat
until almonds are brown and sugar
is thoroughly caramelized and very
brown, but not burned. Stir con-
tinuously after sugar starts to melt.
Pour onto well-buttered cooky sheet
or pan and separate almonds. Cool.
RAIsIN RICE BRITTLE.
Two cups seedless raisinS, 2l2
cups pulled rice, = cup water, /
cup graduated sugar, y cup white
corn strip, tablespoon molasses,
tablespoons butter or butter subsi-
tute, "a teaspoon salt, "a teaspoon
soda.
Rinse raisins in hot water, drain
and dry thoroughly on a towel. Dry
rice in oven until kernel will crush
readily between the fingers. Mix
raisins and rice together and keep
warm in a large bowl or pan. Com
bine water, sugar and corn strip and
cook. covered, until the grain of
the sugar is dissolved Remove
cover Boil mixture to 300 degrees
r. (hard crack stage. Turn heat
low, add molasSes, butter or substi-
tute and salt anG let come to good
boil. Remove from heat, add soda
and stir to blend thoroughly. Pour
onto rice and raisins and mix we'll
Pour into warm creased pan and
pat or roll CANDY smooth When
cold remove from pan and cut into
pieces
A hard crack means that the strip
when tested in cold water snaps as
1t touches the water.