Evening Republican, Volume 16, Number 212, Rensselaer, Jasper County, 4 September 1912 — FOR THE LITTLE ONES [ARTICLE]

FOR THE LITTLE ONES

DAINTIES THAT MAY SB GIVEN THEM WITHOUT HARM. Homs-Mad* Candy and Dslicaolas Will Tickle th# Palates of tHs* Bmalier, and Important, Members of th« Family. Penelope.—Three cups brown sugar, cup of milk or three-quarter cup cream, small piece of butter, half pound of chopped walnuts and vanilla. This candy burns very easily, but should be boiled 15 minutes at least. Should almost sugar before removing from fire. Beat as you would chocolate anna. Penoche.—Two and a half cups of brown sugar, half cup of cream, butter size of an egg. Boil 20 minutes and add half cup each of chopped walnuts and chopped almonds, teaspoon vanilla. Beat well and pour Into a buttered pan. Cut into squares. Taffy. —Two and a half cups brown sugar, half cup butter, four tablespoons molasses, three tablespoons water, two tablespoons of vinegar. Boil 20 minutes, adding teaspoon of vanilla. Cool and pall. Maple Candy.—Pint maple sirup, tablespoon vinegar. 801 l until it will hair or become brittle when put into cold water. Do not Btlr while cooking. Pour into buttered pans as soon as possible. Buttercups.—Cup each of sugar, butter and molasses, two teaspoons vanilla. 801 l until brittle when dropped Into cold water. Pour into buttered tins and when cool cut into squares. - Cocoanut Cakes.—Cup augar, quarter cup water, let It boil until It hairs from the spoon. Beat white of egg to a stiff froth and pour the sirup slowly into it while you keep beating. Then stir in cup of cocoanut Drop on buttered paper and bake until brown. Cream Mints.—Pound confectioners’ sugar, white of egg well beaten, two teaspoons Ice water, 30 drops oil of peppermint Mix well and roll on a breadboard. Cut with a cutter about the size of a quarter of a dollar. Sour Cream Candy.—Three cup* brown sugar, cup sour cream. Cook until it Just forms in cold water; add butter size of a walnut; teaspoon vanilla; take off and beat vigorously. Just before hard enough, add half pound of chopped walnuts. Pour Into buttered tins, then cut Into squares. Cocoanut Squares.—Two and a half cups of granulated sugar, cup cream, butter size of an egg. Boil 20 minutes; add teaspoon vanilla, cap of shredded cocoanut. Beat well and pour Into buttered tin. Cut into squares before cool.