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Show 1 1 Sisler Mary 4 If there Is one pari of the Christmas preparations in which every member of , the fanillv mat .hare It's thi- candy mak-j mak-j Ing. Krein the littlest to the biggest 1 then B c.-k fur all. A strong arm stirs fudge and penocho with ease and vigor ; and small hand pick out nut meats W Mb -peed It isn't necessary to make all the candy at one lime. In fuel, fondant Is much belter If made several days or a week before being dressed up' with nuts. Fudge dries rather quickly so should not he made more than two or three doya before Christmas. All these candles ar.- made without the use r.f a thermometer "old water not necessarlb Ice water. Is used for determining when the candy is dune The exact number of minutes required for cooking eandv -.-innt he given, for sugar and atmosphere have much to do with the quickness of cooking. If possible choose a clear das or evening lo make any kind of candy, but fondant and glu-? fruits and nuts really demand dry e...ld. SCOTCH BROWNIES. Perhaps the easiest candy to make is butterscotch. This Is so" simple that children could make it and pour tho sirup Into a pan instead of dropping from the spoon. 1 ' cups brown sugar f. teaspoons vinegar 2 tablespoons butter Mix thoroughly In a granite pan before putting oer the flr- Bring slowly to the lM.jlini; point and Loll slowly till brittle brit-tle when dropped in cold water. Do not stir while boiling The candy must snap when tried in waters Drop from a spoon onto a marble slat or oiled paper to make wrappers MARIJELLS. Another candy that Is very simple to make but seems quite a mystery tn the finished product Is the jelly squares. 2 lablesnoons irraniilaied eelailn.. 1 - cups granulated sugar t cup boiling viatcr 1-3 eup cold water 1 lemon (Juice and grated rind i Soak gelatine in cold water for 10 minutes Add boiling water and stir un- ill dissolved Add sugar and le, s..wl I for IS minutes. Remove from fire and l t i ;i few minute- befnrc adding the lemon Juice and gra,ted rind. Turn Into I a shallow pan w hich has heen dipped I In cold Wfttei Let land all das or over I night. Cut into squares and roll In powdered pow-dered sugar. FONDANT ; Fondant Is one of Ihe easiest things In the world to make and l-.rms the Lasts La-sts of an infinite variety of candles. The sirup rhould form a soft bar that 'an be picked up With fingers when dropped I In cold water And I like lo nsc a saucer instead of a cup of cold water Co try candy In 1 '2 cups granulated sugar 14 teaspoon cream of tartar U cup water Ml sugar ami cream of larU and add! water. But until well mixed. Put mi-r I a slow fire and bring to a boll. As the , sugar crystallizes around the edges of ! I the pan wipe It off with a cloth dipped I ; In cold water. Let the sirup boil until ! the soft ball stage Is reached, Put the! pan In a larger pun of cold water l& stop lolling Immediately Let cool and I Stir until cream) and thick. When i.To thick to Mir lorn out on a platter or I , marble slab and knead with the hands. The fondant may be put awa ,,i a . i. -er ) i.iiv.i until ready to use. I Divide fondant and flavor part with vanilla Make Into small halls and put between halves of ICngllsh walnuts Flavor somo of the fondant with oil ! of wlntergreen and make Inlu wafers ChOP nuts and dates ami add tu va-I nllla flavored fondant. Make Into a roll I about an inch in diameter and sib e in1 quarter-Inch Mices GLACE FRUIT AND NUTS Glace nuts and frulrs sxe a bTl more dbflcult to make, but worth the fussl-ness. fussl-ness. Wi n. grapes and tangerines and all kinds of nuts inn he used Tie- grap..- shonM be seeded and ti.e tangerines tanger-ines pulled Into single sections will, , cry bit of I be w hile flour removed that It Is possible tu get without breaking the skin. 1 cup granulated sugar I -IS teaspoon cream of tartar ' eup water MIX well and bring lo the boiling point I over 8 slow fire Do not stir after the I sirup begins to boll. The sirup should DOll until It Is a pale Ntraw color Dip nuts into sunt, ami drop into s buttered I Platter The grapes and tangerines ' should be put onto toothpicks to be dipped dip-ped The sirup Is put Into a pan of boiling water to keen from hardening If, tho lrup does gel hard It may lc reheated re-heated by adding a ( :v diops of hull j ' Ing water and cooking a minute. AMERICAN FUDGE. NO amount of French named candles will take the phi., of American fudge. 2 tups granulated sugar 1 cup' milk i 't cake Baker's chocolate 3 tablespoons butler 1 teaspoon vanilla Mix sugar and milk ami bring to Hie Lolling point over a slow fire without stirring. Add chocolate and stir, con-sianiiv con-sianiiv .l-i-i l.efoie removing from the j fire add the butter. Cook until a ball i formed when ihe "-Irup is drooped in a saucer of cold water. Let cool Add vanilla and stir until thick Turn Into a buttered pan to set The fudge should be stirred until It lias a dull Instead of a shiny look. PENOUCHE 1' cups brown sugar I cup milk tablespoons butter 1 cup mixed nuts Mix brown sugar and milk and bring to Ihe boiling point over a slow fire. Do not otlr. The brown sugar has a tendency to curdle tho milk and stirring aggravates the tendency When the tirtii begins to boll let it boil until the s- um is all boiled under Add buttei and stir constantly until a soft ball Is formed when Irled In water. It takes I longer to cook brown sugar than white Let the cand cool before stirring It. It's hard work lo stir it, but It Is the stirring that makes it good. Add tho nuts Jusl before turning Into a buttered inn. Let harden and cut In squares |