Rensselaer Republican, Volume 28, Number 16, Rensselaer, Jasper County, 19 December 1895 — CANDIES FOR CHRISTMAS. [ARTICLE]

CANDIES FOR CHRISTMAS.

Sweetmeats for the Delectation of the Boys and Girls. '' . If tvoiild not. BfccmXhrisfmaavto tKe_Ufcv tie people without candy, gny more than it would without dolls, and even older ones Tte something sweet were missing. Uiere-aiA many pretty ways of serving bon-bons with the Christmas dinner. Pretty dishes filled with them can be. placed upon the table. Da ip ty bags of various colored .silks, with sprays of flowers painted upon them and filled with bon-bons, either with dinner card attached or name painted upon them; are pleasing—souvenirsr 't he va I‘icty of eandioa tha t ca n be ma fie at home is infinite as to color, shape and flavor. The purity and cheapness of these n-,nnufactures are worthy.x>f coi>-:. sidcrarion, also. Here are a few good recipes: French vanilla cream—Break Intn n bowl the white of one or more eggs, as is requited by the quantity you wish to make and add to it an equal quantity of cold wafer; then stir in the finest powdered or confectioners’ sugar until it is stiff enough to mold into shape with the fingers. Flavor with vanilla to taste. -After it is formed into balls, cubes or “lozenges’,~place"upon pTatesTb“dry. Can--dies made without cooking are not as good the first day." TTns croniU is rhe founda- , tion of all the French creams. Nut creamS—Chop almonds, hickorynuts, butternuts or English walnuts quite fine. Make" the French cream, and beforc adding all the sugar while the cream is still quite soft, stir into it the nuts, and then form 'into balls, bars or squares. Three or four kinds of nuts may be mixed together.Maple sugar creams— Grate maple sugar, mix it in quantities to suit the taste, with French cream, adding enough confectioners’ sugar to mold into any shape desired. Walnut creams are sometimes made with maple sugar, and are delicious. Orange drops—Grate the rind of one orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid; stir in confectioners' sugar until it is stiff enough to form into

rsniall bairsttiesize of a small marble. These are declicious. Stirred cream walnuts—Take two cupfuls of sugar, two-thirds of a cupful of boiling water and one-half salt teaspoonful of cream of tartar. Boil until it begins to thicken. Stir in chopped walnut? and d rop op tigg*