Richmond Palladium (Daily), Volume 39, Number 334, 7 December 1914 — Page 17

THE RICHMOND PALLADIUM AND SUN-TELEGRAM. MONDAY. DEC. 7. 1914

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" Whoe'er it was that first invented nweet was surely clever and deserves our praise."

, HRISTMAS would not be

Christinas without the home

made candies. What a jolly

time both the big folks and the little folks have in preparing the 0 hristmas

coodios. ' ' How the eyes sparkle and

the lips smack at even the thought of the "sweets" that, somehow, taste bettor at Christmas tide than any season of the year. A gift of home-made candy is always acceptable, but especially so at Christmas time. Artistic and dainty boxes to hold the bon-bons can be purchased at little expense. While apt fingers can construct a box that will give quite an attractive appearance to a homemade "batch" of candy. ITere are some good and simple recipes for making delicious Christmas candies and enowy pop-corn: SEA FOAM FUDGE S caps light brown sugar. 1 cup cold water. 1 tablespoon vinegar. Whites of 2 eggs. Vanilla to flavor. Slowly heat the sugar, water and vinegar together, not stirring aftfr it begins to boil. When a little of it, dropped into cold water, makes a hard ball take it from the fire and pour it at once on the stiffly beaten whites of the eggs, boating hard until it begins to stiffen. Flavor with vanilla, or any other flavoring you like. If you wish you may put a third of a cake of unsweetened chocolate, grated, with it when it begins to cook, or add nuts to it when it is done. Pour into a greased pan and cut in squares as you would other fudge. MARSH MALLOW FUDGE 2 cupfuls of brown sugar. 2 ounces of chocolate. 34 cupful of milk. 1 tablespoonful of bntter. pound of marsh mallows, or l-t pint of marsh mallow whip. Put the milk, sugar, chocolate and butter into a saucepan over the fire, stir until the sugar is dissolved, and boil until the mixture forms a soft ball whei dropped into cold water. Put the massh mallows in the pan. Beat the fudge for a minute, and pour it over the marsh mallows in the pan.

Vi round confectioner's sugar. H pound blanched almonds, finely chopped. Confectioner 's chocolate. Put the sugar on the fire and stir constantly until melted. Add nuts and pour instantly on an oiled marble. Fold mixture as it spreads with a knife, keeping it constantly in motion. Divide into four parts, and as soon as cool enough to handle, shape in long rolls one-third of an inch in diameter, keeping rolls in motion until almost cold. When cold, hold the roll over the sharp edge and snap off in one half inch pieces. Melt confectioner's chocolate over hot water, beat it with a fork until light and smooth, avid dip pieces in chocolate with bon-bon dipper and lay on oiled paper to dry. PANOCHA 1 pound dark brown sugar. V2 cup cream. Yi pint shelled pecans. Tut the sugar and cream into a saucepan and stir over the fire until it melts and boils; cook to soft ball, then remove from the fire, add the nut meats and stir until the sugar is granulated. Then drop in little cakes on wax paper. OLD FASHIONED CHOCOLATE CARAMELS Yi cup milk 1 cup sugar. 1 cup molasses. cup butter. Put the sugar, milk and butter into a kettle; stir constantly until it begins to form a ball when tested in cold water; add the molasses and cook until the syrup forms a firm ball when tested in cold water. Pour on a well buttered platter and when cool mark it in squares. OLD FASHIONED MOLASSES CANDY 1 quart best New Orleans molasses. Yi tieaspoonful baking soda. Boil molasses for an hour over a slow fire, stirring constantly. Drop a little in cold water, and if it hardens quickly and is brittle, add quickly one-half teaspoonful of baking soda. Pour immediately into buttered plates to cool; when cool enough to handle, butter the hands lightly and pull until light and firm. Draw out into sticks and cut into inch lengths. PECAN CREAMS Pinch cream of tartar. 2 cupfuls brown sugar. 1 cupful maple sugar. 1 cupful water.

Mix cream of tartar with" brown sugar and maple sugar, pour over it the water and stir until all is dissolved; boil it until it will form a ball in water; allow to cool and then stir until it creams. Form into small, flat balls and stick whole pecan meats on opposite sides. MARRONS GLACE 14 pounds fine chestnuts. Yi cupful sugar. Yi cupful rich milk. Teaspoonful of butter. Yz teaspoonful vanilla. Yt teaspoonful salt. Boil, shell and chop chestnuts; pound to a paste, adding half cupful of sugar gradually. Mix this paste with milk and butter; put on fire and cook until thick and smooth, stirring constantly. Remove, add flavoring and salt, and when cool enough make into "chestnuts." When hard dip each with a long hat pin into melted sweet chocolate and dry on paraffin paper. HICKORTNUT CANDY 1 cup nutmeats. 2 cups sugar. Yi cup water. Eoil sugar without stirring, until thick enough to spin to a thread. Flavor if desired, and then set in cold water. Stir quickly until white, then throw in the nuts; pour into flat tins, and cut into squares. BUTTER SCOTCH pound brown sugar. 1 gill of water. 1 tablespoon vinegar. 2 ounces butter. Boil aufar. water and vineuar 10 min-

0 , a utes; add two ounces butter, and con

tinue Doinng until Drittie wnen dropped in cold water. Turn into greased pans, and, when cold, break into irregular

pieces.

In many homes pop-corn is considered A necessary adjunct to the Christmas festivities. It ia jolly fun to pop corn; the popping often affording as much delight as the partaking of it. The most important requisites for good results are good corn and a good hot fire. In popping take only enough pop-corn to cover the bottom of the popper, one kernel deep. Hold the popper high enough above the heat to keep from burning 'the kernels or scorching them. The whiteness of the popped kernels can be preserved only by preventing the flame from striking them. If a popper is not on hand a common skillet with a tin lid may be used satis-

facforily. The pop-corn may be eaten at once or it may be made into many palatable forme. If placed in paper bags and kept in a cool place, it will remain fresh for some time.

CHOCOLATE POP CORN

2 teacupfuls white sugar. cup corn sirup. 2 ounces chocolate.

1 cup water. Put those ingredients into a kettle and cook them until the sirup hardens when put in cold water. Pour over 4 quarts of crisp, freshly popped corn and stir well to insure the uniform coating of the kernels. SUGARED POP-CORN 2 teacupfuls granulated sugar. 1 teacup water. 6 quarts freshly popped corn. Make a sirup by boMing together sugar and water until it strings from the spoon or hardens when dropped into cold water. Pour over the corn and stir well. POP-CORN BALLS 1 pint sirup. 1 pint sugar. 2 tablespoonfuls butter. 1 teaspoonful vinegar.

Cook till the sirup hardens when !

dropped into cold water. Remove to ; back of stove and add one-half tea- i spoonful soda dissolved in a tablespoon- i ful of hot water and then pour the hot ' sirup over four quarts of freshly popped ! corn, stirring till each kernel is well

coated, when it can be molded into balls or into any desired form. Darker balls are made by using New Orleans molasses and the lighter ones by the use of maple sirup. Any good sirup or molasses can be used. CRACKER JACK 2 cups sugar. 1 cup molasses. 1 tablespoon butter. 2 tablespoons vinegar. Boil until the mixture snaps in cold water, then remove from fire and add half teaspoonful of soda; stir briskly and pour over popped corn; stir thorolighlv. POP-CORN PATTIES 2 cupfuls sugar. 1 cupful molasses. Boil together until it is thick and waxy when a few drops are tested in cold water. Stir into this two quarts of popped corn. Drop heaping spoonfuls of mixture in little patties onto cold buttered plates.

Letter List

The following letters remain un:lalmed at the local postoffice and will ip nt. to the Dead Letter Office if "d for within two weeks: Ladies' List. Mi.. Etta Anderson, Miss Marie

Armstrong, Mrs. A. Artest, R. A. Carr, Mrs. N. F. Chapln, Miss Mary Ceneywit. Miss Levina Clarcy, Mrs. E. E. Harwkins, Mrs. Thomas McDonud, Mrs. W. E. Marshall, Mrs. Blanch Moore, Miss Luella Peples, Mrs. J. S. Richey, Mrs. Fred Smith, Miss Esther Staley, Miss Adda Study, Mrs. F. M. Taylor, Miss Dorie "White, Miss R. G. Wilkison, Mrs. C. A. Wilson. Gentlemen's List. James Baher, Butler Broaddus, Rob

ert Clark, NT. E. Decker, Elmer Dempsy, W. Dexon, Joseph M. Dunn, John Davis Green, William Healey, Harry Hunt, Willia Leary, Earl E. Lewis, George Lipscomb, Lester Mained, Bob Marshall, Al Mue, J. H. Mungaven, George Xeal, John R. Paddack. Levi I 1 . . 1 . 'I. 11 nnl 1. T 1 T

runib, i. u. nanbuarK, jonn J. a-

mey, Robert Robinson, George Ross, Will Ross, William Scurtder, P. L. Stewart, M. D., Ross Stover, G. P. Stratton, Gilbert H. Tharp, E. T. Tur

ner, James Wr. Turner, Nip Turner, Wr. T. Walker, Frank Weaver, Eber Williams, Harold Williams, L. E. Williamson, G. C. Wilson, F. A. Zeller. Miscellaneous. Clark Motor Car Co., Manager Indiana Land Co., Manager Monarch Basket Ball Team, Richmond Independent Football Team Manager, Richmond Table Slide Co., Mr. and Mrs. Homer Ross, Ward & Co.

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SeesIMe GIfitts Hop Cttniristtinnias

Seems to be the slogan this year. Why not give them when we know they will be appreciated more than some useless article. FOOTWEAR HAS ALWAYS HAD THE FIRST CALL AS GIFTS For all classes and all ages from the babies to the grand parents, because it is always needed in cold weather and can be bought at any price you wish to pay. Drop in and See Our Slipper Display We cannot give you any idea of our elaborate stock unless you are here to see it. Below are just a few of the many patterns.

This E-Z Slipper in Colors, $1.00

Hlack and Tan $1.25 to $2.00

Child's and Misses' Fur Trimmed, 75c to $1.

Child's and Misses Red and Gray, 75c to $1.

Black anu ran Men's 5Ccto$2.00 Boys' 50c to $1.00

In Colors, 25c and 50c

Fur Trimmed in Colors, 85c to $1.50

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Black and Gray Felt $1.25

Ribbon Trim in Various Colors, $1 to $1.50

AH Shoes or Slippers bought at our store as gifts are subject to exchange after Christmas for any style or size wanted. Make up your mind at the start, so far as possible to buy Footwear and if you will give us the opportunity, we will convince you that our store is theest place to buy it.

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That will last a life time and be acepted in every home is the kind you buy at this store. With over 6,000 feet of floor space, we are better equipped to show our Xmas goods than ever before, and this year we are offering values in fine Gift Furniture that are unequalled by any high rent district store. Make this your Xmas gift store.

ew Gift Suggestions

Pon t wait til the last week. Start buying now. Have your purchase put aside for future delivery.

Kitichen Cabinets Gas and Coal Ranges Heating Stoves Rockers Dining Tables Library Tables Buffets Dressers and Chiffoniers

Dining Room Furniture Bed Room Furniture Library and Sitting Room Furniture

' Parlor and Hall

Furniture All at Low Prices

Electric Art Lamps A gift appreciated by every member of the family. See our assortment priced at $3.00 up to $15.00

Brass Jardinieres In all sizes, some with brass pedestals, all new. just the sift for mother or sister. 89c up to $9.00

Pretty Framed Pictures A big assortment to select from. Some are works by our best artists. Priced at 50c up to $3.00

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EDI J! Corner 8th and Main Streets WE PAY 5 ON SAVING ACCOUNTS 10LTM0USE 530 Main St. Richmond