New Britain Herald Newspaper, December 20, 1927, Page 11

HOLIDAY CANDY; HOW 70 WAKE 1T “Sister Mary” Gives Recipes for Popular Makes To insure best results from her Christmas candy recipes, Sister Mary offers these general suggestions for their use A round-bottomed, alumlnum #auce pan is best for cooking candy. Never use an enameled pan that is cracked or otherwise imperfect. An aluminum pan prevents over-cook- ing because It cools the syrup the minute you take it off the stove. Moreover, candy can be stirred in an sluminum pan without the danger of chipping which is threatened by all enamecled utensils. Always stir candy with a wooden spoon. When candy calls for butter, cool it slowly. Otherwise, the butter will “cook out," that s, refuse to hlend into a smooth consistency. Watch your sugar's temperature closely. The way its cooked deter- mines its creaminess. Each varlety of candy takes its own temperature because different temperatures give different textures and firmness. Over-cooking makes sugar | ‘gralny.’ Too much water has been driven off, leaving a “preeipitated” solution of large crystals. Try the | candy often when it is cooking—and remove it immediately when it's| done. i “Bs prepared” before you begin to cook. Get nuts cracked and picked, fruits drained and cut. Arran ht ingredients and dishes for the candy when it is done. Never doubls recipes 1f larger quantities are desired. Make two batches. A larger amount is too dif- ficult to handle and seldom turns out well. BY SISTER MARY NEA Service Writer. Candy-making is always enjoy- able. But when it {s being done for Christmas and all the family are cracking nuts and otherwise help- ing fn the kitchen, every ho doubly blessed—oy he who give: s who recefves, A box of home-made ca falls to carry the Christma to the person to whom it is given-- probably because the holiday spirit it so predominating an ingredient Beforo detailing my orlginal rec pes ofr the six brands which provs most popular on t Yulotide 1 might be mentioned that small oh longs of fruit cake, dipped in ehoco- late, are a delectable addition to any | Christmas candy box. Or large, steamed prunes, stutfed with peanut’| butter, also make toothsome tidbits. Cocoanut macaroons are popular 100, Cocoanut Macaroons. Two cg3 (white), % cup shiedded cocoanut, % cup sugar, 1 teaspoon cornstarch, 1 teaspoon vanill Beat whites of eggs until stiff and dry. Beat in sug: Put in top of double boiler over hot water. When lukewarm add cocoanut, cornstarch and vanilla. Mix well and drop frcm tip of teaspoon onto pans lined with oiled pape ke in a slow oven until tops are delicately brown. It will take about thirty Real creols troublesome to the sugar must be caramel the following rule is most and very easy licious o muke. Pralines, One cup powdered sugar, syrop. 4 tat oons heavy . few grains salt, 1 cup pecan sugar and syrup an bring to boiling point. Stir in cream and salt and cook, without stirring, until a soft ball is formed when a few drops are tried in a saucer of cold water. Remove at| once from the and place the pan | 2 of coll water, Heat until er nuts. Drop from teaspoon onfo an oil=l platter and let stand until cold and tirm. These candies have a little graini ness in place of the velvety texture of fudge. 1If a thermometer {s used it should register 236 degrees F. Peannt brittle is always liked and it also is casy to make. Peanut Brittle. One and one-half cups granulated sug 3% cup white corn syrup, % cup water, 2 tablespoons butter, 1-8 . 1 teaspoon soda, 1 teaspoon vanilla, % pound Spanish raw peanuts The peanuts are welghed after lling.] Blanch and Itt stand in a moderaté over while candy s cooking. Mix sugar, syrup and wa- ter and cook to 270 degrees F. or until a few drops tried in cold water form a hard bail. Then add butter, peanuts and salt and stir constanhy ntil th 3 are color clear throu this, remove from f 2 peanut onfo a saucer, Cut t When nuts are dor remove from fire and add vanilla and soda whic has been dissolved in one tabiespoou Stir vigorously and pour onto e oiled or marble slab into as thin a ghect as possible, spreading with a spatula. Let cool | f minutes and pull apart to make thin and full of h oanut Cand, cold water, cocon- corn syrup, 2 cranulated sugar, 3 nut, 1% white tahlespoons tablespoons vanilla. Chop cocoanut until very fine. Cook syrup, sugar and water until a soft balls formed when a few drops are tried in cold water. Pour over the cocoanut in a thin stream, stir ring constantly. Add vanilla and stir until well mixed and candy becomes firm. Put mixture on a marble slab or any other flat cold surface and work {nto a firm square sheet about 1 inch thick. A rolling pin can be usced. Let stand until solid and cut in squares. Caremels are delicious but requirt great care in cooking. The fire must be kept low and the syrup cooked almost an hour. Caramels. Two and a one-half cups granu- lated sugar, % cup white corn syrup, 1 cup cream, 4 tablespoons butter, 1 teaspoon vanilla, 1 cup chopped nut meats. Melt one cup of sugar over a slow tire until a g syrup. Stir while meiti Add remaining sugar, corn syrup and cream. At this stage you may think the candy is ruinea but the lumps will all cook out. Stir constantly and bring slowly to the boiling po Keep the five very low and add butter. Cook slowly until the syrup forms a hard ball when a few drops are tefed in cold | thermometer water or until the registers 250 degrees Fahrenleit. Remove from the fire and let cool | a few minutes. Add nuts and vanilia turn into a well-buttered squarn or oblong pan. Let stand until cola and firm. Cut in squares and wrap in waxed paper. Fondant affords tions that it's one of the most im- portant of candies. Yondant. Two cups granulated sugar, 2-3 cup water, 1-8 teaspoon cream of tartar or 1 teaspoon white corn BYTUp. Sift sugar with cream of tarta, into a smooth sauce pan. Add water and stir until well mixed, Cover pan d put over a low fire. Bring to the boiling point. If corn syrup fs «d it is added at this point. The cream of tarter is then, of courss, omitted. Wipe off the crystals that are formed on the sides of the pan wili a swab of cheesecloth dipped in cold water. Remove cover and cook to 238 degrees F. or until a soft ball is formed when a few drops are tried in cold water. Kemove au onee from the heat and place e pan of cold water. Jf the crys- i been thoroughly removed from sidestof pan during cooking the syrup can cool and be stirred in the pan. If not, pour out on a large platter lightly rubbed with oil and let stand until cool enough to retain | a dent made by the finger tip. Then work with 2 wWooden spoon or spat- ula until ereamy and sodll. When 80 many varla- | ¥ water, 1§ teaspoon ‘tou stiff to stir, knead until smooth. | West street, by Mr. Sawyer of the Form into a ball, wrap in waxed | school and Officers Daniel Cosgrove | paper and place in a covered bowl. |and John Griften. The boy wis Let stand at least an hour before |sought on Hartford avenue but it | flavoring and molding. was learned that the family had | With this basic rule centers are | moved to West strect. Mr. Sawyer | | made for dipping, wintergreen and |took him back to Merlden at once { peppermint wafers are dropped and Ball Coaching School al sorts of mixtures concocted. |New Officers Elected To Open Next August i Y, ins, W. Va, Dec. 20.—(P—A By Gerstaecler Lodge 1 basketball coaching Harold Herre was elected noble school will be conducted here next |grand of Gerstaecker lodge, 1. O. O. August by Dir. Clarence W. Spears, 17, at the annual meeting last night. football coach at the University of | Other officers chosen were Frank Minnesota and Cam Henderson, Boeckman, vice grand; Walter Koss- coach of athletics at Davis and EI- | wig, recording secretary; Edward J. kins college. Jennings Randolph, iDehm, financial secretary; William J. | athletic director at Davis and Ziegler, treasurer; Charles Sah-| Elkins, has announced. bacher, trustee for three years. The offfficers will be installed Junuary 9. Gerstaecker lodge will hold its an- nual Christmas party January 2. BYRD COMMITTEE MEETING chairman of the | committes to arrange the Richard Byrd lecture under the auspices of YOUNG FUGITIV FOUND | Eddy-Glover Post, American Legion, John Bulachefsky, who ran away | has called a meeting for next Thurs. from the Connecticut &chool for| day at 7 o'clock. At this time, the Boys at Meriden yesterday morning, | Legionnaires plan to arrange the was located about 7:45 o'clock last | detalls of the reception for the dis. 7/ tinguished a or Christmas Give FOUNTAIN PENS Gifts Beautiful—Useful—Enduring Nowhere Else Will You Find a Selection As Complete As At “The Pen Shop” Sheaffer ik ‘2012 Conklin PENCILS — DESK SETS Tn Black and the ncw Mottled Brown MOHII L’S 297 MAIN ST. [ THE PEN SHOP “Where’s All The Crowd Going To?” To The Commercial Trust Company to join a Christ- mas Club! There’s a Treasure Hunt on there! A Treasure Chest contain- ing $100in gold is standing in the lobby there, and keys to open it are being given away free. key. But if get a come too! The whole town is talking about Join our Christmas Club today Saturday You don’t have to join a Christmas Club to get a you join a club and key, you're sure to out ahead next Christmas, 1928. You'll get a Christmas Club check, and maybe win when the Treasure Chest is opened, our Treasure Chest. and be in on the | Meet Me At Jordan’s Where Smart Style Meets Moderate Price 215 Main Strest Exceptional Shewing of Advance Fashions Just In Time for the Holidays Exceptional! An evening gown that's the very last word of Dame Fashion's creative genfus. A wide assort- ment of materials with contrasting trimmings. Exceptional! A coat of discreat fashion neutrality that one can wear for dressy or-not-so dressy occa- slons. We've lots to choose from. Exceptional! Anywhere Anytime One may wear this smart little replica in trio- toned flat crepe to almost anywhere and at anytime —it is s0 smart. Exceptional! Negligee $9.75 Exceptional! On with the dance with this black taffeta gown with the nesest drape ef- fects. There are several colors to select from, Exceptional! High grade coat trimmed very pleasing- ly with selected furs, Cosy, warm and won. derful wearing quall- ties. Should really sell for $45. Exceptional! A frock of this style and quallty usually commands a much higher price. It cer- tainly has the charm of looking expensive and the virtue of being in- expensive, Assorted materials and colora. Exceptional! Very New $6.95 eAnd Help “Build Formal lounging en- Here's a value without pre- sembles of soft silks cedent or equal. Just fmagine nd crepes, also quilted only $6.95. A very compre- hensive showing of materials and colors as well as many more styles than merely the one shown here, Evenings 7109 $100 in Old goid. wtin robes, lovely col- ors, silk lined and many are also silk in- terlined.