The Oregon daily journal. (Portland, Or.) 1902-1972, December 21, 1913, Image 64

The Oregon daily journal., December 21, 1913, Page 64, Image 64

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Newspaper Page Textand SUNDAY MORNING. DECEMBER ? 21, ? 1913 th&:Pec)ple's institute or domestic THE OREGON SUNDAY JOURNAL, PORTL, 5CIENCE, Y 7"0U have probably contracted for the great bird that will grace th table on Christmas day. Gifts are wrapped by this time, if you Jf ' are wise 'in your day; but what are you going to do for the can ... dies that you offer to visitors during the holidays and give with : generous hand to the children and grown-ups? Candies are expensive if i they must be supplied by the pounds. That is why we are giving an arti- ele by a specialist that will take you right back into your own kitchen and show you how lo make your candies for Christmas. It is a page that you I will keep for future use and for helping out in that bazaar or festival organized to raise money. ! Put on your apron and with the experience of years at your elbow, male "sugar to slip down the throat in a hundred ways." By Grace Viall Gray Domestic 8ctance Expert. Chicago, 111. Oil Christmas It is desirable to- make both hard and soft candles, . also good old-fashioned popcorn . balls, stuffed dates, etc. This is the time of the year when candies are eaten with greater relish than at any other time, and every housekeeper ought to take prWe in preparing at tractive anI wholesome confectionery for her family. There Is nothing more fascinating than candymaking, and it Is most satisfactory If one Is neat and careful about the work. Let the chil dren help all they can, for every child loves to assist in the various processes, and can soon become quite efficient in beating fondant and dipping bonbons. Do not buy the cheap Christmas candies displayed In the grocery stores in big buckets. Your children can eat a rea sonable amount of home-made candy without Any bad results, whereas a very small amount of bought Christmas candy will make them sick. Bo make It a -practice to pian for vacant hours be fore Christmas, during which time you and the children can have "heaps of fun" n;aking delicious confections that will delight the eye, please the palate and not harm the stomach. One of the easiest and most satis factory soft candles made. If directions re carefully foHowed, is the cooked fondant. Quantities of fondant can be made a week or two before Christmas, and such joy as you will have making different colored, different 'flavored bon bons and chocolate creams! r I roave found the fondant about the cheapest Christmas candy made, for it goes ao far, and is so delicious. Directions for Making Fondant Fondant is made of sugar and water boiled together with, a small quantity of - aci-di. The acid usually used Is cream of tartar. Several times when about to make fondant I discovered I had no cream or tartar, eo used vine par to good advantage, also lemon Juice. ; ,I used less of these two than of cream of tartar. The cream of tartar Is more desirable, as it Is milder and leave absolutely no flavor in the . This department will be in charge of a different instructor every month. The plan will give the housewife the benefit of wide and varied experience, and will present topics of interest to all. By Ellen Huntington Whittem State Normal College, Albany; N. Y. NHR1STMAS is a restive time of Uyear and the dinner Is a joyous occasion. It is not ihe elaborate ness of the menu winch may bring the most joy to the family, for often a simple dinner with Jokes and fun may bring far more happiness. Tho day f very elaborate dinners of many courses has somewhat passed and the housekeeper rejoices. '''-. However, there may be some one Who would like a more elaborate menu than the one given in the weekly list and' the following is of fered : Oysters rn the Half Shell C;,''.Kiy Clear Soup Olive Boiled -Salmon Hollandalse Sauce Potato Halls Cucumbers (French Dreading) 7 ' baked (sweetbreads flakod Turkey Cranberry Jelly Clowned Sweet Potatoes Spinach Apa.ra(u Tip Salad -:- Maviinmilse or Frenrh Dressing Cheese Crackers Salted Almonds .... .Hum iuddlnir Sauce Uroiled Mualirooma 00 Toast Coffee Instead of. spending time and money eu the food, a great many find more pleasure. In. arranging jokes. Place . cards' r'WUn rhymes for each person often create merriment, especially If etch one finds his place by the rhyme 'oaths': cars; or a Joke at the place may ' toe substituted for the card. Aa,lrv great deal of -merriment is Of ten caused by a Joke Christmas pie. Wrap; Uttle Jflke for each member at the family in paper and place in a large dish or pan In tho center of the table. Have a red ribbon or string tied to the Joke and lead to the place of the person for whom It Is Intended. Cover the pan with paper and then with sprays of-holly. During the din-1 nar,.ir. after 1U the Jokes may be pulled out., rthymes, attached add to the fun.' Still another way Is to put the candy. The acid Is use to prevent the sugar from granulating.- The sugar, water and cream of tartar are boiled together until a few drops dropped Into cold water make a soft ball. Always use coarse granulated sugar. Confec tioners use a candy- sugar. When get ting your candy supplies together, tell your grocery man you absolutely must have cane sugar. The beet sugar granulates more easily than the cane, and I have found that the cane sugar always gives better results. If you fol low all directions carefully and etlll you have platter after platter of granu lated fondant, you can easily con clude you have been using beet sugar. Put Wie cream of tartar in dry with the sugar. If you should forget It at first, put it in afterward; but It must then be made quite thin with water. Always use plenty of water in making fondant The smaller the quantity made the more water is needed and the more acid. If a cover Is use on the kettle, no granulation will form around the edge. White Fondant -Five cups sugar, Ihi cups hot water, M tenepoon cream of tartar. Put Inirredients Into a smooth granite saucepan Stir, place on range, con tinue stirring until the sugar Is dis solved, heating gradually to the boil ing point. Wash tho sides of the kettle with a cloth wet In cold water, or wrap Mtxm anb Eectpe for a Jokes, properly labeled, on a tin in the center of the table. small To make the table attractive and to create as much amusement as possi ble often affords more lasting pleasure than the serving of An elaborate menu. MONDAY BKEAKFAST Bananas Esse Cereal Coffee Toaat LUNCHEON Baked Bean Salad Potato Chips Sally Luno Marmalade Tea DINNER r, , . Grapefruit 1 ork Cliopa Mashed 1'otatoea Turnips - ufTee .Spanish C ream or Norwegian Denaert Sponge Cake TUESDAY BREAKFAST Grapes ( erenl Tripe In Batter oraham Mulling Coffee LUNCHEON Baked Flnan lladdie Baked Potatoes Hot Gingerbread vv hipped Cream Tea DINNER Beef Loaf Tomato Sauce i-rled Potatoes ''nrrola and Peas Lettucs Salad ""heese In French Dreaalns Coffee Jelly Whipped Cream WEDNESDAY BREAKFAST i-runes Cereal Bacon Fried Mush Maple Syrup Coffee LUNCHEON p. 5ster. 6oup Crackers Rice and r beese Tea Biscuit Marmalade Tea DINNER Boiled Ham Celery bweet 1'otato Puff Creamed Turnlos Ifllllr. B.I.J Sliced Oranges Cakes THTJBSDAY BREAKFAST Oranges Cereal Efs-s Toaat Marmalade DINNER Ro..t lapefrult Consomme Roast Goose Potato Dressing Innl. c.... Coffee Jelly Turkish I Hal creamed CaallB.-.r Asparagus Tip Balad Vnrii.h m. Oacksrs .nglih Plum Pudding Tellow Ranr Fruit, and Rel.ln. Coffe, cloth around a wooden spoon and use this to wipe away the sugar that has sputtered and collected on the sides of the saucepan. Cover saucepan for five minutes, then remove cover and cook until when tried in cold water a soft ball may be formed which will Keep its shape. Do not stir or Jar the dish while cooking. Pour out carefully on a large platter which has been slightly buttered. Do not use too much butter, for If the fondant is to stand for sev eral weeks the butter will become ran cid. Ubs a piece of tissue paper in buttering platter, for In that way you will not get too much. If you should be fortunate enough to have a marble lab, use that Instead of the platter. This Is slightly buttered, too.. Let fon dant stand until cool, or until pressing It with a linger It leave a dent on the surface and yet has formed no crust. If stirred while too warm It will grain. If by chance a sugary cruso forms, every particle of It must be taken off or else the boiling must be done again, for you would have sugary fondant. When cool, beat with a wooden spoon until white and creamy, then take up into the hands and work quickly until It is smooth and glossy. Place In a covered air-tight preserve Jar to pre vent a crust from forming and. leave for a day or a week, then make into bonbons. If the results are not right and the mass becomes grained, the sugar must not be wasted, but can again be put in the saucepan with more water and boiled again. In stirring the fondant do not always try to stir in the scrap ings. These can' be worked by them selves afterward. Thing? to Remember If all these directions are accurately followed, you will never have a failure or be compelled to reboll the fondant. Remember to: 1. Stop stirring when sugar begins to boil. 2. Wipe off particles of sugar from sides of kettle. 3. Do not stir or Jar the dish while cooking. 4. Do not move the platter after fondant has once been poured Into it. 6. Be sure the fondant is cool before you start stirring. It Is better to have it a little too cool than too hot. 6. Always make the fondant on a clear day, as a damp, rainy day has an unfavorable effect on the boiling of sugar. Make all your candies on clear days. Many women' say that the hardest part of making fondant is the beating. Follow the example of a friend of mine who plans on making her fondant on clear, crisp evenings several days before Christmas, when all the men in the family take a hand at the beating. She stays at the stove and boils several kettles of fondant, while the men do all the stirring, and it is only a short time before she has several large Jars full of SUPPER Escal loped Oysters Dressed Lettuce Celery Graham Bread "Sandwiches Raised Loaf Cake Coffee or Cocoa FRIDAY BREAKFAST Apple Saure Cereal Scrambled Kgge Toaat Coffee I,UNCHEON Creamed Sardines on Toast Cake Sliced Oranges 7 Tea DINNER ... Tomato Soup Broiled Halibut Potato Sauce Kauce Tartars Bpluacn Cranberry Pie ' SATURDAY BREAKFAST Bananas Cereal Broiled Liver Milk Toast Coffee LUNCHEON Creamed Kidneys or Sweetbreads T , Corn Muffins Junket Brownies Tea DINNER Corn Soup Cold Roast Goose Gravy Cranberry Jelly Sweet Potatoes' Creamed Onions Washington Fie SUNDAY BREAKFAST Grapefruit Cereal . Codfish Balls Brown Bread Coffee DINNER Cream of Tomato Soup Roast Beef Mashed Potatoes Squash Waldorf Salad Jelly Plum Pudding Coffee SUPPER Pls;s in Blanket Brown Bread and Lettuce Sandwiches Whipped Cream Cake Chocolate Baked Bean Salad Drain carefully cold baked beans, mix with French dressing or boiled dressing and serve on lettuce. Sally Lunn One cake yeast, 1 tablespoon sugar, 1 teaspoon salt, 2 cups milk scalded and cooled to blood heat, 2 eggs, 4 table spoons butter,-4 cups sifted flour. Dis solve yeast, sugar, salt and butter In milk ; add flour gradually and eggs well beaten. Beat until smooth; pour Into wcll-Kreased pans, cover , and let rise in a warm place until doubled In bulk about lMi "hours. Bprlnkle sugar over top; bake twenty minutes in hot oven. Serve hot , Coffee Spanish Cream Mix 14 cups of boiled coffee. H' cup of milk, 1-8 cup sugar, 1 tablespoon -of granulated gelatin, and heat In double creamy white candy. In two evenings she can make all the fondant she needs. Other evenings are devoted to cracking nuts, slicing candied fruit, eta Coffee Fondant Some people are very fond of the coffee flavor; If so, proceed as follows: Five cups sugar. 1V4 cups cold water, cup ground coffee, teaspoon cream of tartar. Heat water and coffee in a saucepan until boiling point Is reached. Strain through a flannel cloth, then add sugar and cream of tartar, and proceed as In white fondant Maple Fondant One and a quarter pounds mapls sugar, 2H cups sugar. 1 cups hot water, 14 teaspoon cream of tartar. Proceed a In white fondant, breaking maple sugar Into small pieces. Bonbons Divide the fondant into different parts. Add a different flavoring to each piece and color as desired. Work with the Angers until thoroughly mixed. Make Into balls about the size of a marble. These ball are called "centers." Al low balls to stand overnight, and dip the following day. If dipped right after being made, they are so soft they melt in the hot liquid and are apt to present a mushy, unattractive appearance. The work can lie accomplished quicker and prettier if the balls are allowed to stand at least twelve hours. The chil dren will delight in making the balls or "centers" after supper some evening. Colorings Use pure vegetable colorings in the form of pastes, such as you can buy at the drug or grocery stores. The liquid colorings thin the fondant too much. Pink and orange are the pret tiest. If green is used, use Just a tiny bit, so the color will be a very pale tint. A vivid green candy Is unattractive. The same coloring will do for both pink and red. as a little produces pink and a little more gives red. Flavorings It Is best to use the joUs for flavor ings, as a very few drops are sufficient, ani they do not thin the fondant as other flavorings are apt to do. You purchase tthem at the drug store. If you do not use them all this Christ mas, put them away, for they will come In handy very frequently, and another Christmas will be here before you realize it, and you can use them tthen. However, buy only a small quantity, as It goes a long ways. The greatest favorites are oil of winter green, peppermint, almond and cin namon. Strawberry, pineapple, rasp berry and rose are often used, vanilla Is sometimes preferred;. If raspberry, strawberry or rose is used, color the centers with pink coloring. Dipping For white bonbons put a piece of the white fondant in a double boiler. Wztk Jfrom an xpert tn Cooker? boiler. Beat yolks of 3 eggs and add 1-3 cup of sugar and VI teaspoon salt. Add to first mixture and cook until thickened. Remove from the range, add whites of 3 eggs beaten until stiff and Vt teaspoon of vanilla. Turn into molds. Berve with Cream when cold. Norwegian Dessert Ten apples, pared, cored and cut In eighths. Stew until Just tender in syrup made of 1 cups sugar, 2V4 cups water. Juice three lemons. - When apples are tender, put In dish in which they are to be served; Blmmer Juice until thick, pour over apples. Brown cup blanched almonds in oven, chop, and Just before serving sprinkle over top. Serve with whipped cream. ' Tripe in Batter One pound tripe, pound salt pork, cup flour, 1 egg, oup water, 1 tea spoon salt, 1 tablespoon vinegar. Cut tripe in pieces two inches square; boil twenty minutes; dip in batter and fry in BBatoterr Beat egg until Mght, add water, salt and vinegar and flour to make almost drop batter. May omit vinegar if sour taste is not liked, but It Is usually put in. Baked Flnan Haddie Put fish In dripping pan, surround with milk and water in equal propor tions, place on the back of range, where It will heat tlowly. Let stand twenty five minutes; pour off liquid and spread with butter, or add 1 cup cream or milk, and bake twenty-five minutes. The cream or milk makes It more moist than the butter. Boast Goose "With Potato Stuffing Binge, remove pin feathers. Remove Inside contents, saving giblets. Wash thoroughly In warm soap and water, rlnsa thoroughly In cold water ankt - wipe. Stuff, truss, sprinkle with salt and pepper and lay 6 tjhln strips ef fat salt pork over breast. Place on rack In dripping pan and bake two hours (97 pound goose). Baste often with fat Ita pen and, remove salt pork last half hour. , Potato Dressing Two cups hot mashed potatoes, 1 cups soft stale breadcrumbs, cup finely chopped fat salt pork, 1 finely chopped onion, 1-8 cup butter. 1 egg, . teaspoons salt, 1 teaspoon sage, lit tle paprika. May omit sage If wish. Mix In ordef given. ; ; 1 ' English Plum Pudding . - One- pound beef suet, 1 pound raisins, 1 pound currants, 1 pound eeedless raisins (sultanas). V, pound citron, pound orange peel, pound lemon peel. 1 pound flour, 1 10-cent loef of bread1 dried and ground, I pound sugar,'' 1 or In a small saucepan over hot water. Stir constantly until melted. Flavor as desired. During dipping, keep fondant over hot water that it 'may be kept of right consistency. It should ' be thin enough to run smooth, yet firm enough to keep Its shape when dropped after dipping. If too thick, thin it with a few drops) Of water. For dip ping, use a fork, preferably a two tine,! one If you have it. The fondant melted and flavored, you are now ready to begin the Interesting process of dip ping. Tour first efforts may look dubious, but as you proceed you will become delighted witfii your skill and' finished products. Drop In the "cen ters" you made the evening be fore, one by one. coat with the melt ed fondant and place on a piece of oiled paper or a piece of oilcloth to harden, bringing: end of the fork over the top of the bonbon, tlhus leaving a tall-piece, which shows that the oan- "dies have been - fork-dipped. The fork dipped chocolates on the 'market com mand a high price. If you have a small son or daughter, or any one you can uk to help you. have him alt be side you and decorate the tops as you drop tthe candles on the paper. If the decorations are not put on while the outside coating la soft, you must leave them undecorated, as the coating im mediately hardens, making It an im possibility to hold decorations. If you do the work alone. It takes so much time to stop every time to decorate, and It is never difficult to find some one to assist In this delightful work. The top may be decorated with pieces of blanched almonds, sliced in thin strips, or small pieces of walnuts, pea nuts, pecans or pistachio nuts, pieces of candled cherries, pineapple, an gelica (procured at candy etores), cut in line pieces. Do not make the mis take of putting on whole halves of walnuts and almonds , or a whole cherry. It Is far from painty and It s too expensive. The cherries should be cut very line with scissors, likewise the pineapple and angelica. You want Just a little finish to the bonbon. Ipok at the candles displayed in our candy etores and you'll get many ideas. Kor colored dipping: Put the white fondant In a double boiler, melt, color and flavor as desired. In coloring fondant, great care must be taken not to use too much coloring. Take a tooth pick, dip it In the coloring paste, take up a small quantity ana kilp tooth- Slck in meltedi fondant. The colored onbons mixed with the white and chocolate ones make a wonderfully ap petizing and pretty dish. Occasional ly stir the hot fondant to prevent a crust from forming. Chocolate Dipping Melt a piece of white fondant as above described, then melt an equal quantity of unsweetened chocolate, over hot water, combine the two, add a few drops of paraffin. The paraffin gives a glace and a hard surface, thus prevent dozen eggs, 1 small carrot (grated). 1 nutmeg (ground), H teaspoon allspice, 2 teaspoons salt, 1 quart bottle stock ale. ' Chop raisins, currants, citron, orange and lemon peel with smiall amount of flour or put through meat grinder; chop suet with little flour, grate bread, carrot and nutmeg; mix salt, allspice, sugar, nutmeg, bread and carrot; add chopped currant mixture; add well-beaten eggs and ale. ----- Have-ready a piece of linen toweling about three-quarters of a yard square; ecald' and wring as dry as possible; dredge with flour and pour mixture Into It; tie tightly, allowing one-third as much space e Is occupied by the pudding for it to swell in cooking. .Place a 4late In the bottom of a 'big kettle of bolting water, drop in pud ding, cover closely and boll six hours if It is to be eaten the same day; If not, boll four hours and two hours the day It is served. Do not allow It to stop boil ing, anJ replenish water wltih boiling water. About ten minutes before serv ing, take out of water, remove towel, turn on platter, dry In an open oven. Just before serving, stick a sprig of holly in the top and pour over It a glass of brandy, light with a match and serve blazing. This is genuine English plum pud ding. Those who wish to avoid the use of ale may substitute a suet pud ding or a carrot plum pudding. The pudding may be boiled In closely cov ered tins with greater security of re sults, but the English always boll It in cloth. The pudding can be made two weeks beforehand and kept as fruit cake Is kept. Sauce A' hard sauce may be used, if de sired, but the following is generally used: Three tablespoons butter, 1 table spoon flour, 1 cup sugar, Juice 1 lemon, 4 nutmeg, grated; salt, cup water, X egg, 2 tablespoons sherry or brandy. Melt butter, add flour and, when smooth, hot water. When thick, add sugar, lemon, nutmeg and salt. Boll until a Very thin Byrup, pour on beaten egg, cook one minute, add sherry and serve-.'-.-' ' -liaised Loaf Cake 5 This may be made, a week before- hand and kept. This quantity makes four good -Bleed loaves: ; ; - Four., pounds flour, 2tt pounds but ter, 3 pounds sugar, t eggs, 2 pounds raisins, pound citron, nutmegs, 2 yeast cakes, 2 teaspoons salt, wine to . taste..'- - - 1 -: Mix one-half the butter, sugar and eggs, add dissolved yeast and 4 f - the flour. Raise overnight; add re- ' malnder of ingredients. Let rise dou ing the chocolate from melting the minute It Is picked up In the fingers. This dipping mixture should be the same consistency as the white dipping. Thin with water if it gets too thick. Popular After-Dinner Mints Melt white fondant over hot water. Flavor with a few drops of oil otf peppermint. Drop from tip of tea spoon on waxed paper. For wtntergreen mints, use a very little of the pink coloring matter and a few idrope of oil of wlntergreen. Cinnamon mints should be a carnation red. Some people like clove end orange mints, but they are not as pop ular as the other three. At "first the mints may not be perfectly rour5, but after you have "dropped"' a few you will form the knaok of making perfect ones. Tuttl-Frutti Loaf Vhen yoifstart your candy making, find a clean, empty candy box, line it with paraffin paper and keep this at your elbow during all the various processes. As you proceed, you wlll And you have portions left In the double boiler, a little white fondant, some pink etc. Scrape everything that Is not used Into this box. By the time you have finished you will have a delicious loaf of various kinds of flavors and colors. When ready to use, break down the four sides of the box and slice as you would any ioaf. Other Soft Candles Fudge and divinity fudgeare very popular with old and young. The fol lowing is a recipe for fudge which has an unusual flavor, and a child can make It and always be assured of success. It can't fall. Fudge Three cups light-brown sugar. 2-3 cup milk, 1 square unsweetened choco late. I teaspoon vanilla, 1 tablespoon butter. Cook all the Ingredients but vanilla and butter until a soft ball la formed in cold water. Add butter and vanilla. Set the dish In a pan of .-cold water: allow it to standi a few minutes; pour out the water, which Is now warm, and get some more cold water. Beat ble its slse. cut down, put Into but tered pans, let rise double the slse, and bake In a moderate oven three quarters to one hour. Cool and keep in tin until used. Spread a very thin frost ing of white of egg mixed with powder ed sugar over top to prevent drying up. Creamed Sardines on Toast One cup of cream, 1 cup grated cheese, 1 tablespoon of butter, 1 tea spoon of mustard, salt and pepper to taste. After cooking this, add 6 sardines, boned .and mashed; 2 well-beaten eggs. Serve on heated crackers. Beef Loaf One and one-half pounds hamburg steak, 4 cup cracker crumbs, "1 cup milk, 1 teaspoon salt, 1 teaspoon pep- er, 1 teaspoon poultry seasoning, 1 eaten egg; bake in buttered bread tin 1M hours, with pan set in hot water. Sweet Potato Puff Mash 6 hot boiled sweet potatoes, season with salt, bvtter; add stitl ' beaten whites of, 2 eggs. Fut in a buttered baking dish, brush the top with butter, brown In the oven. Carrot Plum Pudding Two cups breadcrumbs, 1 cup flour, 1 cup raisins, 1 cup chopped dates, 1 cup brown sugar, 1 cup citron, 1 cup lemon peel, H pound suet, M cup molasses, 1-8 cup shelled walnuts, 3 pgers, 1 medluni-sixed carrot,, grated; 1 teaspoon cinnamon, H teaspoon nut meg, y, teaspoon soda, 1 teaspoon salt. Chop dates, citron, lemon peel, suet, walnuts and ralolns. if large. Mix dry Ingredients, - add wet, and mix. Steam four hours. Gingerbread One cup molasses, J tablespoons but ter. Boil in a large kettle, and, when boiling, add 1 , teaspoon each of cinna mon, ginger and soda. Remove from ' Bon't Jfotget tlje $ome TTTlTrf Christmas In the air and .'the hum of the holidays everyi YY where, there will be a tendency to forget the home. But meals 'must be planned and bills paid; the wheels of the household , must le kept lit motion, and easy motion at that !Thls 'page Is helping ttf ' do that. Xet the People's Institute take care Of your home if you are too , busy to do the many, things incumbent on you at this time. It will do the work pf the brain in an efficient, complete way that promises success. ' Don't orget the home. It Is the root of all happiness of life. ' 1 Next week an article that will turn the pages of the new year for air readors wIlT be given." It Is named ettlng-Ahea ef- Veu Grandmother." " Sounds interesting, doesn't it? , , , t . .r over the cold water until stiff. Knead, with the hands until delldoualy creamy. Press into a pan and cut Into squares. Nuts may be added dur ing the beating if desired. Try this recipe; it's so simple and, oh! so good. Divinity Fudge Two cups granulated sugar, cup corn syrup, cup water, whites of 3 eggs. Boll sugar, syrup and water to gether until It forms a firm ball In cold water. It must be harder than the soft ball. Beat the egg whites very stiff, and gradually add to them the cooked syrup, beating constantly. Blanche. sliced almonds or chopped walnuts may be -added If desired. Two people can make this better than one, one adding the syrup slowly, while the other does the beating. When stiff, pour Into pan and mark , into squares or drop from a spoon on to waxed paper. These individual pieces are very desirable if candy is to be packed Into boxes or kept any length of time. Fruit Nougat Remove the brown skin from a pint of roasted peanuts and one quarter of a pound of almonds by dropping for a moment Into boiling water. Chop one half pound each of figs, citron, raisins (seeded) and candied orange peel. Moisten two pounds of sugar with a little vinegar, add a tablespoon of water, and cook until almost hard, but brittle. Beat well, adding tho fruit and nuts pour on a wet cloth and roll up like a pudding, slicing off candy In pieces after It Is cold. There Is one confection that children "love," and as it is a good, wholesome sweet, prepare plenty of It for the holi days. It is not as sweet as candy, and still takes the place of it. It is called Turkish Delight One package gelatin, Vi cup lukewarm water, cups sugar, 1 cup cold water. Juice and grated rind Of 1 orange. Juice and grated rind of 1 lemon. Soak the gelatin in the lukewarm water. Put sugar and cold water in a saucepan. Stir until dissolved; boil twenty minutes covered, so no granules will form. Pour the syrup on the gela tin; add the rinds and fruit Juice. If a pink color is desired, scrape a little of the pink tablet which comes with the gelatin Into the mixture. If other colors are desired, use the pastes. A delicate green is pretty served with the pink. If other flavors are desired, omit the orange and lemon flavors, and flavor with oils as desired. The mixture can be divided and be colored differently. Having completed the coloring, pour into buttered pans and allow to stand overnight. In the morning cut into small squares with a sharp knife and roll each square la sifted - powdered: sugar. Each square should be firm and yet have a spongy consistency. This Turkish delight In different colors and flavors is a delightful con fection to serve at afternoon functions. the Are, add H cup cold water, 1V4 cups flour and 1 beaten egg. Beat, put in buttered pan, and bake twenty to thirty minutes in a moderate oven. Cranberry Pie One and a half cups cranberries, rup water, cup sugar; cook ten min utes and cool. Add Vi cup stoned and seeded ruining before baking in the crust. Strips of pastry are often placed across the top of a cranberry pie. Bice and Cheese Butter a baking dish, and In it put al ternate layers of rice and grated cheese. Dissolve salt In a little milk, and pour over the top. Put buttered crumbs on top and bake in a hot oven ten or twenty minutes. Sponge Cake Four eggs, cup cold water, V, cups sugar, lty cups flour, Vi teaspoon salt, lemon Juice or extract, 4 teaspoons bak ing powder. Beat the whites stiff, then beat yolks with cold water; to yolks add salt and sugar, flour, baking pow der and lemon, and beat thoroughly; add stiff whites: put In buttered tin and bake In a Blow to moderate oven about thirty minutes. Pigs in Blanket Pick over and wash large oysters, wrap each In a thin slice of bacon, and skewer with a toothpick. Fry until bacon Is brown and gills of oysters are curled. Drain on brown paper and serve hot. Hermits One-third cup butter, 2-3 cup sugar, 1-3 cup raisins, stoned and cut in small pieces; t egg. well beaten; 2 tablespoons milk. 1 cups flour, 2 teaspoons baking powder, H teaspoon cinnamon and H teaspoon each of clove, mace and nut meg. Mix in the order given, sifting the spices with the flour. Roll thin, cut out and bake.