and
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.