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Show 1 r J-i. a CHRISTMAS CHEER I As Ever It Calls on the Housewife for Sweets, Pics, and All the Rest of the Good Things of the Holidays. SH MUSTMA8 without candy mvlSi Wo,lItl not Bcom lko chrlst-Mlltt? chrlst-Mlltt? mas nt specially In mRT , ll0mcs w''cro thero oro iff children! so It Is at this season of tho year that tho housewife who has llttlo ones who must bo supplied with sweets begins (o make her plans for wholosalo candy-Jinking, candy-Jinking, for, cheap as condles are to-my, to-my, and easily as they may bo ob-nincd. ob-nincd. thoro are still many women io prcfor to supply their households 'lth home-made dainties Instead of buying them nt tho store, oven though ho latter may bo quite as puro and wholesome Of course, In candy-making, as In averythlng else, each year brings rorth now formulas; tho old candles. Jnce considered so delectable, got out Df fashion, and now Bwcets como to nko their place. Thus, for example, though taffy, fudge, caramels, chocolate choco-late creams, etc., aro still as palatablo ns over, tho mother who would bo up-to-date In her production of Christmas candles must prepare some of tho nowcr delicacies. "Ocean Foam" Is another novel candy that Is now being widely Intro-duced Intro-duced among lovers of home-made sweetmeats. To mako It, tako three cupfuls of light brown sugar and put It over tho flro with a cupful of fresh boiling water. Stir It ceaselessly until nil the sugar Jins dissolved; then lot It cook undisturbed until It will spin a thread. Hemovo, and when It stops bubbling pour tho mixture, llttlo by little, over tho stiffly beaten whites of two eggs. Dent with a wire egg beater until the texturo Is soft and creamy, and whllo beating flavor to tnsto with vanilla extract. At tho last moment add a cupful of chopped meat nuts, nnd drop from tho spoon on waxed paper. In place of tho time-honored "fudge," sho may make tho now "Divinity Fudge," a sweot that Is no moro ox-penslvo, ox-penslvo, that takes but llttlo moro time, but that Is far moro delicious. Melt a cupful of sugar In a Baucepan; when melted, pour It Into another saucepan In which thero Is already a cupful of cold milk. Put this pan on tho flro and cook Blowly until tho two hnvo blended; then add two moro cupfuls cup-fuls of grnnulnted sugar, and ono moro cupful of cold milk, and reheat, cooking cook-ing Blowly until It Is of proper consistency con-sistency to remove from tho Btovo. At this tlmo add a heaping tenspoonful of butter nnd a cupful of finely chopped nut meats; bent tho mixture with a large spoon until almost cold, then spread It over buttered pans, nnd lino for cutting, llko fudgo. For thoso who llko cocoanut candles the following recipe for what is known as "Cocoanut Strips" Is productlvo of an Inexpensive and palatable dainty: Cook two pounds of light brown sugar with a cup of water and a tablespoon-ful tablespoon-ful of butter until tho mixture bolls. Cut tho meat from a fresh cocoanut Into shreds, and add It to tho syrup, cooking until It threads. Whip with tho egg beater until It Is creamy; then spread It In buttered pans and mark In strips for cutting. Anotbor cheap candy, called "Nut Creams," Is mndo by boiling threo cupfuls cup-fuls of granulated sugar with ono cupful cup-ful or rich cream. When of propor consistency romovo from tho flro, whip briskly with tho egg beater, and add ono cupful of chopped nut meats. Spread over buttered tins nnd cut in squares. An excellent Imitation of ono of tho nowest of store candles may bo made nt llttlo cost. Thoso are tho pennut creams and chocolates that nhj now In such high favor. To attain this mas torplcce take soino peanut butter, and, after salting It slightly, shapo It Into tho forms desired. Somo of theso may bo rolled In fondant nnd served plain; others may lie covered with chopped nut mcatB; somo may bo dipped Into melted chocolate, or they may be treated In any manner that tho In genulty of tho nmnteur candymnkct may suggest. In nny form, howuver, they are quite ns delicious as tho candles can-dles thnt are sold In storcg. A trult and nut delicacy that cannot fall to appeal to tho housewife at Christmas tlmo Is madn by chopping a cup of nut mcatB vlth two cupfuls ol dates, half a cupful of figs, and halt a cupful of Maraschino cherries that havo been drained froo from liquor. When chopped, and they should not be chopped too lino, mold Into the shapes desired, nnd dip each plcco Into a syrup mado by boiling halt a pound of sugar with halt n pint of wntcr until It will hnrden llko enndy. Slices ol orange or ptnoapplo, nnd dates, flgB or any kind of nuts may bo coated In the samo manner. Now that mnplo sugar may bo obtained ob-tained without great difficulty, an excellent ex-cellent candy may bo mado by boiling threo cupfuls with a cupful and a hall of sweet milk and hnlf a tablospoon ful of butter for about ten minutes. At tho expiration of this tlmo beat with a spoon until tho mlxturo Is both creamy and thick. It may then be spread In buttered tins, to cool, or, for tho sake of variety, the candy mny be divided Into threo equal portions, one part to bo served plain, nnothcr mixed with nuts, and tho third with chopped candled cherries. I Salted nuts aro now so great n favorlto that no elaborato dinner would seem complete without them. Ab ordinarily prepared, however, tho salting of nuts Is quito a sorlnus task, but If the cook desires to savo tlmo In cdoking them sho may attain the samo result moro easily by dropping them Into a kcttlo of deep fat lard by preference and letting them romnln from 10 to 15 minutes. When done, they must bo drained thoroughly before be-fore being salted to taste, and they will bo found to be Just as palatable as tho nuts that havo beon prepared by tho fnr more laborious process. tf you are In search of a novelty, Instead In-stead of salting all the nuts for the Christmas dinner, try the experiment of "brandylng" somo of them. To do this, soak the nuts for about 36 hours in brandy French brandy, peach brandy or applejack will do then cover them with a thin fondant, or merely roll them In powdered sugar The result will be hailed with delight |