Indianapolis Times, Volume 39, Number 177, Indianapolis, Marion County, 2 December 1927 — Page 24

PAGE 24

Prize Winning Recipes for Christmas Candy

/ If you want to please your family, grown-ups as well as kiddies, durfing the holiday season, just try any one or all of these splendid recipes that have been chosen as the prize winners for today’s candy page. Christmas candy is exceedingly popular if the number "of recipes sent by readers is any indication, for hundreds of them came this week. A prize check of one dollar will be sent to each reader whose recipe is printed today.

Next week is the week for puddings in the recipe department. If you have an especially fine pudding recipe send it to the recipe editor before Wednesday noon and maybe you Will receive one of the dollar prizes next week- Custard, date, fig, plum or any other kind of pudding will be considerd for next Friday’s page. Each day except Friday The Times prints a prize recipe for any dish. If you have a fine recipe for something besides puddings, send it right awayl A prize recipe is printed each day. Don’t forget those pudding recipes. Each person should send only one recipe. Here are the candy methods:

Roly Poly (Candy) One cup citron, one-half pound figs, one pint peanuts before hulled, one cup raisins (seeded), one-fourth pound blanched almonds, two pounds confectioners’ sugar, butter size of walnut, vinegar (about onehalf cup). Cut up citron and figs into small pieces. Hull the peanuts. Moisten the sugar with vinegar. Add the butter and stew till the mixture hardens, but take off the fire before the brittle stage. Beat with a spoon six or eight times, then stir in the mixed fruits and nuts. Pour into a wet cloth and roll up like a pudding, twisting the ends of the cloth to mould it- Let it get cold and slice off pieces as wanted for eating. Edith Dashiell, 2403 Ashland Ave., City. Marshmallows One envelope gelatine, two cupfuls (one pint) granulated sugar, few grains salt and flavoring to taste. Soak the gelatine in ten tablespoonfuls cold water. Boil the sugar with ten tablespoonfuls water until it threads. Add gelatine to syrup an diet stand until partially cooled. Add salt and flavoring, beat with a whip until too stiff, then with a large spoon until only soft enough to settle into a sheet. Dust granite pans thickly with powdered sugar, pour in the candy about one-half inch deep and set in a cool place until thoroughly chilled. Turn out, cut in cubes and roll in powdered sugar. This recipe will make over 100 marshmallows. Myrtle Surber, Spencer Public Schools, Spencer, IndNever Fail Fudge Three cups granulated sugar, three tablespoons cocoa, one-fourth teaspoon cream of tartar, enough hot water to make a syrup. Cook until the syrup forms a soft ball, leave in same sauce pan, add butter size of walnut to size of egg after syrup quits boiling, set aside until cold. Then beat, turn out in buttered pan and cut. Nut meats

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raisins, or candied fruit may be added if wanton Add these when you start beating. Mrs. Claudine Scott, 1630 S. J., Elwood, Ind. Potato Candy Boil and mash one medium size potato, add one tablespoon of butter, one teaspoon of vanilla, one pound of confectioners’ sugar. Work all together and add one cup of shredded cocoanut. Put in buttered pan and cover with two squares of melted chocolate. Cut candy into squares when cold- Other flavoring may be used in the place of cocoanut and chocolate If desired. Miss Susie Black, R. R. 7, Madison, Ind., care of Roy Black. Uncooked Fondant To three cups of powdered sugar add seven teaspoons of sweet milk, or enough to make a soft dough, one-half teaspoon vanilla, knead like bread dough until it is perfectly smooth (add sugar as needed to keep It from getting too sticky). This can be used plain for centers of chocolate creams and bonbons, mixed with cocoanut, nuts, candied cherries, filling for dates, or with a few drops of peppermint or a little chocolate added. Roll it out ahout one-fourth inch thick, place two or more colors, one on top of the other, on a buttered plate. Let stand two or three hours or until firm enough to cut in squares and set away. Mrs. J. F. Lambert, Box 5, Box 34, City. Cream Dipped Orange Slices Boil two cups granulated sugar and one cup of water. Do not stir but when boiling begins, add cream of tartar the size of a pea. Continue boiling and when a little of the compound dropped into cold water forms a soft ball, remove from stove and pour on a large china platter. Turn this mass with a wooden paddle until it creams; then pour it into the top part of a double boiler placed in hot water, and melt the mixture again. Dip slices of orange into this mixture with a wire fork. Be careful not to prick the skin of the orange slices. Mrs. Guy Patterson, Box 105, Nashville, Ind. Peppermint Drops Two cups sugar, one-half cup water, boil five minutes, flavor with peppermint, stir until quite thick and drop with a spoon on buttered paper. Mrs. Elsie B. Cook, 3817 E- Twen-ty-Eighth St., City. Stuffed Dates, Figs, Prunes Steam fruit ten minutes, remove stones from dates, cut slit in side

of prunes and remove pits. Open figs at stem and remove some of the pulp and wit a. chopped nuts, fig pulp, candied ginger and candied cherries, add a little lemon juice. Fill figs and prunes with this mixture, stuff dates with chopped nuts and candied cherries, fill figs and prunes full so they plump out. Draw opening together and roll in fine granulated sugar. Mrs. George W. Dickey, 23 Sycamore St., City. v Snow Balls Dip large marshmallows in fondant and ’Oil in shredded cocoanut till well covered. Place on oiled paper till firm. For the fondant use two cups of fine granulated sugar, one cup of hot water, one teaspoon cream of tartar, cook to the soft ball stage, when cool, beat with a wooden spoon till white, reheat by placing in bowl, set in hot water and flavor with vanilla. Mrs. Mary Groves, R. R. P, Box 400, City. Pralines Three cups of brown sugar, one cup sweet milk, three tablespoons of maple sugar or com syrup, three tablespoons butter, one teaspoon of vanilla, one cup of pecans or peanuts. Put sugar and milk on to cook and stir constantly. When it begins to boil, add syrup and cook until it forms a soft ball, add butter and remove from fire. Let stand a- few minutes, then beat until creamy and add flavoring and nutsDrop by spoonful on oiled paper. Mrs. Harry H. Rushton, Mooresville, Ind. Candy Canes Put in saucepan, two cups of sugar, one-fourth teaspoon cream of tartar, and one cup water. Bring to boiling point, and boil without stirring until it begins to discolor on edge of saucepan. Pour out on oiled platter, cut off a small portion, color red, and keep in warm place. Pull remaining candy as soon as it can be handled, flavoring with few drops of oil of peppermint. Pull out into a long strip and flatten it. Pull the red piece out to the same length and lay on top. Hold over the stove or in front of oven and pull as quickly as possible into thin strip and twist so the stripe will be spiral, or shape into cans, baskets, ribbons, curls or balls. Other colors and flavors can be used to secure varietyMrs. William Muenchen, 1301 Jefferson Ave. English Toffee Two cups brown sugar, four tablespoons corn syrup, four tablespoons water, two tablespoons butter, three tablespoons vinegar. Mix all in a sauce pan. Stir qver fire “Until it boils, and then cook until .brittle when tested in cold water. Pour into greased pan. Cut into squares before cool. Mrs. B. Brinson, 2244 Boyd Ave., City.

Chocolate Chips One cup dark molasses, one cup granulated sugar, two tablespoons vinegar, one teaspoon vanilla, one heaping teaspoon butter and chocolate coating- Boil without stirring the sugar, molasses, vinegar and butter a brittle hard ball. Take from fire and add vanilla. Turn into a buttered tin. When cool enough pull into long thin strips, cut with buttered shears into one t anc? one-half inch pieces. Dip each piece in melted chpcolate. Place on waxed paper to cool. Mrs. Francis Glasser, 132 Monument Circle, City. Nougat Three cups of granulated sugar, six tablespoons corn syrup, onehalf cup of water. Cook all together until it threads. Pour over beaten whites of three eggs. Beat until creamy-. Add one cup of nut meats. Cool in a platter and cut into pieces. Mrs. R. Brooks, 2516 E. Tenth St., City. Pecan Butter Brittle Cook in a heavy pan at a high heat one pound of butter, when bubbling hard, add one and threefourths pounds Os granulated sugar. Stir hard while cooking and when the mass turns slightly brown in color, test a little in cold water. If it is brittle take from fire and add one-fourth pound chopped pecans or other nuts- Cook a minute longer, and pour into pans about one-fourth inch thick. Mark into squares and when cold break. This may be coated with chocolate. This makes about three and one-fourth pounds of candy. Mrs. Edith Clements, R. R. 2, Box 637, City. Ice Cream Candy Four cups of granulated sugar, one-half cup water, one teaspoon cream of tartar, one-fourth cup vinegar, one tablespoon glycerine, one teaspoon flavoring extract. Boil sugar, water, vinegar and glycerine together until the mixture will spin a thread. Remove from the fire and when it no longer boils, add the cream of tartar and flavoring. Pour onto a large buttered platter, and when sufficiently cool, pull until white- This will make two pounds of candy. Mrs. G. E. Madden, 545 E. Eleventh St., City. Soft Creams Two cups granulated sugar, twothirds cup water, one-eighth teaspoon cream of tartar. Boil all together until a little of the syrup put in cold water will form a soft ball. Remove from the fire and let stand two or three minutes or until cool enough to hold a dent made by the finger. Work with a wooden spoon until creamy and solid- Place on a molding board and knead until smooth. Tet stand about one hour; then flavor and form into molds of any shape desired. Nuts or candied fruits may be worked into the cream, or divide the cream into

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several parts, color one part pink and flavor with wintergreen, one with yellow and flavor with lemon, orange or banana, one with green and flavor with mint, or pistachio, or take one-half cub cf the cream, two tablespoons of outter, onefourth teaspoon vanilla, work all together and form into balls or make into a small roll and cut into slices. When cold and firm dip into melted chocolate or roll in cinnamon. Mary C. Edwards, 506 N. East St, City. Caramels Three cups granulated sugar, one square unsweetened chocolate or one rounded teaspoon cocoa, one cup salteh,nuts, one-half cup condensed milk, one-four.th teaspoon vanilla extract. Melt one cup sugar in saucepan over fire, and stir carefully to avoid burning. When it is a dark brown syrup (caramel) pour in the milk a few drops at a time, stirring constantly, then put in slowly the remainder of the sugar. Put back on fire, add the shaved chocolate or cocoa, (this may be omitted if flavor is not liked), and boil to a soft ball stage. Add vanilla and stir in the nuts- Turn into a buttered pan, and cut into squares while warm. Let stand two days before using. Ordinary milk has too much water for this recipe, but pure cream may be used instead of the condensed milk. Mrs. L. Grissom, 764 Carlyle Place, City. Cream Butterscotch Balls Put in a saucepan one cup of white sugar, one-half cup brown sugar, one-third cup white corn syrup, one-third cup butter, onehalf cup heavy cream and stir until well mixed. Bring to a boil, stirring constantly back and forth. Boil until a little will form a firm ball in cold water. (Do not boil to crack stage.) Remove from fire, add one teaspoon of lemon, vanilla or almond extract, pour into buttered pan, and when cool shape into balls and roll in powdered sugar-One-half cup walnut or pecan meats in small pieces may be added when candy is removed from fire. Mrs. D. W. Keller, 1440 S. Pershing Ave, City. Gum Drops One envelope of sparkling gelatine, two cups granulated sugar,-one-half cup cold water, 1': fourths cup boiling water. Dissolve gelatine in cold water, then add the boiling water and sugar, and cook about twenty minutes. When somewhat cooled add one teaspoon of

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cinnamon extract or lemon and coloring if desired. Pour into shallow tins and stand over night, turn out, cut into squares and roll in granulated sugar. Let stand to izeJulia Buesking, Box 52, Cumberland, Ind. TWO INDIANA FEDERAL COURT AREAS PLANNED Bill to Be Offered in Congress at Coming Session. Bu United Press WASHINGTON, Dec. 2.—lndiana will be divided into two Federal judicial districts at a line along the southern edges of Warren, Tippecanoe, Carroll, Cass, Miami, Grant, Blackford and Jay Counties, if Congress passes a bill which will be introduced at the next session by Senator Arthur R. Robinson. According to the bill, Indianapolis will be in the southern district and the present Federal Court machinery will serve it. For the northern district, including about one-thirrd of the State’s area, the President would appoint a marshal, district attorney and clerk. The southern court would meet at Terre Haute on the first Mondays of April and October, and at Eyansville on the second Mondays and New Albany on the third Mondays* in addition to its Indianapolis session. Court terms for the northern district would begin at South Bend on the first Mondays of February and October, and at Ft. Wayne on the first Mondays of December and April, and at Hammond on the first Mondays of November and March. CAMP AT EVANSVILLE Army Officers Will Gather Saturday for Work at Armory. Bu Timet Special EVANSVILLE, Ind., Dec. 2.—A contact camp for regular Army, reserve and National Guard officers will open at the National Guard Armory here Saturday to continue through Sunday. Lieut. Col. B. E. Grey, executive officer of the 333rd infantry regiment, states the object of the camp is to demonstrate the principal successive steps and cooperative measures by unit commanders to carry out team play required for success in battle.

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