Show SW W v I 1 i vy amat prepared by THE ROOSEVELT STANDARD BETTY crocken SERVICE depar department canny CANDY FOR christaras CHRIST aiAS let the children make their heir own christmas candy they love have a part in the holiday prepa orations and be so proud d thrilled to offer a plate of gay colorful candies to guests 10 drop lit or OP fix up attractive little boxes fo for r their friends rod red j green candied apple slices cand candied zd cranberries that look for the he world like cherries creamy ankli a a r K fudge lares ares and even daintily tinted n bc ia ca can n be included in this ay of christmas sweets pro pre red by tha lh children lere are the recipes for thice ne amade nade confections confect ions icilee I 1 died apples 6 i or cr 8 apples cup water ater 1 cups sugar peel feel core and slice th tha apples appes lo 0 slices about A inch thick ng ing the waterland wat water erand and sugar to a ill lt add apple slices and co cool bly until the slices are trans rant nt when clear and tonder tender re ove ve to waxed paper and dry for hours roll in frealy gran granulated granular d yr and let dry for another 21 ars roll in sugar and let dry fc the third 24 hours then coat coal li sugar for th last time note ese slices may be colored red green by adding red or grcen oring g to the syrup the little I 1 cinnamon caida caidi candiss cai diss s knain as d hots elicits give an attractive color 1 flavor green syrup may be voted with a bit of peppermint died cranberries 2 cups cranberries 2 cups sugar cups cup water swater wash and pick over the berries a each berry cut thi 53 slits about 8 ine inch ach in boig ig using a pen knife I 1 pil soil sugar and water together clear then cool add acid th cranberries Tan ran terries berries to this syrup and bring aring to the boiling point 1 K amov it at once irom from stove coer co er and let stand staid over night in ili the morning mornin dram off the syrup and boil it until it is reduced 0 2 half add the ae berries and boil gently throe three minutes ni remove from heat and f stand at least 3 hours boil a again ain for 5 minutes let stand ver over night in the syrup drain drai i and dry on waxed paper the barrios may be left laft plain or rolled in granulated sugar cream caramels caramela Ca 2 cups sugar 31 3 1 cup light brown sugar va 12 cup butter I 1 pt cream 2 cups I 1 la cup broken nut meats meals put sugar corn syrup butter and wic cup of the crean into a saucepan and bring to a boil stirring constancy con stanly stir in gradually the second cup of cream lir frequent quent stirring is in necessary ces sary as the hie mix turo ture begins to thicken stir constantly as the mass darkens cook to F when a hard ball is is formed in cold water pour ill into to a buttered pan with the nut meats scattered over the bottom when cold turn out and cut into squares with a sharp k eife wrap each piece in oiled paper size of pan 7 inch square pan amount ap 1 proximately roxi 6 doz i ca whito white fondant 2 ab ibs sugar 5 cups tsp asp cream of tartar 11 1 cups hot water combine sugar cream of tartar and water in a smooth stew pin stir until dissolved and heat gradually to th the boiling point after a few minutes boiling crystals of sugar will ivill adhere to the sides of the kettle those should be washed off with a cloth first dipped in 1 cold water boil without stirring until a soft ball forms ii 11 i 1 i 1 cold water 2380 F pour slowly on a bu buttered t marble slab or platt platter r let cool but not long enough to work with a spatula or mixing become hard around the edge spoon until white and creamy when it becomes too stiff to bat baat knead with hands until perfectly smooth put in a bola cover with oiled paper to exclude air so that a crust may not form on top and let iet stand 24 hours to mellow before working I 1 ito different candies bor bon bons flavor flavo as desired for cocona centers work as much shredded shred dei dec coconut as possible into a amah amount of fondant for fruit cen add desired amounts oj oil crystallized cherries dates or rai sins si is for nut centz rs surround sur pieces of nuts with fondant allow to stand over night dip in chocolate or melted fondant if desired directions for dipping chocolates buy regular dipping chocolate clio chocolate used for ordinary cook 1 hg ig will not do A blend of bitted chocolate and milk dipping chocolate may be used if desired or a blend of milk and vanilla chocolate fill lower part of double boiler with lukewarm water to F melt chocolate in upper I 1 part of boiler over this water 1 lb ib of chocolate at a time is is cas easiest iest it will take from one to two hours As chocolate melts stir often and vigorously to keep perfectly smooth when melted pour a cupful into a small bowl or ion on a marble slab work it back and ad forth until it feels cool 80 to 85 F Us use fingers fork a regular candy dipper or an old hat pin for dipping take one center at I 1 i a time roll gently and quickly in chocolate until well covered drop right side up on oiled paper with i the thread of chocolate that cli clangs digs to dipper make a swirl on top if swirl remain distinct the chocolate may be too warm if I 1 it breaks or looks rough it is t too 0 cool room in which dipping is done should be cool 58 to 68 F one pound of dipping chocolate will make two pounds of choco late covered candies if you worry about what to servo serve it if you dread to start the next meal just drop a card to betty crocker in care of the ovelt standard and ask tor for thi this i weeks menus complete menus for the week with recipes for for alie items will vill be sent to you at no cost please enclose 3 cent stamp to cover return postage |