The RURAL. NEW.YORKER 
1483 
Boxes filled with some of the following 
confections will make acceptable gifts to 
those who do not have time to make home¬ 
made goodies: 
Marshmallows.—One cup sugar, two- 
thirds cup water, one level tanlespoon 
powdered gelatin, one teaspoon vanilla, 
white of one egg. beaten sti.T: soak the 
gelatin in six tablespoons ot the two- 
thirds cup of water while the sugar and 
remaining water boil to the thread, or 230 
degrees. Beat the egg white and one 
tablespoon of the boiling syrup and beat 
again. When the syrup reaches the right 
degree, pour on the gelatin, and when 
melted pour on the egg white, stirring 
constantly. Tool quickly, beating mean¬ 
while until stiff. Flavor with a teaspoon 
of vanilla and pour into a pan previously 
thoroughly dusted with XXXX sugar. 
When set loosen edges with knife, turn 
out onto a piece of wax paper which has 
been dusted with XXXX sugar. Cut 
into cubes and roll in XXXX sugar. 
Pack in box with wax paper between the' 
layers. 
Chocolate Marshmallows.—Melt some 
dipping chocolate over hot water and dip 
tire marshmallows without first rolling in 
sugar. Prop on oilcloth to harden. 
After-dinner Mints.—Two cups sugar, 
one-eighth teaspoon cream of tartar, one- 
half cup water; put all into a kettle and 
cook to 270 degrees, or a hard ball in cold 
water. Pour onto greased plates; turn 
the edges toward the center while cooling. 
When cool enough, pull until very white 
and creamy; be sure to pull enough. 
Flavor while on the plates with three 
drops of oil of peppermint. When pulled 
enough, pull out and cut into mints with 
a pair of scissors. Boll in XXXX sugar 
and place in an airtight jar. where they 
will become mealy. Half the batch may 
be colored pink and flavored with winter- 
green. These may also be dipped in 
chocolate after they become mealy, which 
may be several days. 
Vanilla Caramels.—Place on the fire 
two cups sugar, one cup corn syrup and 
three-fourths cup hot water. After it is 
melted, boil without stirring to 230 de¬ 
grees. or till it spins a light thread : siow- 
lv stir in one-half cup cream and boil to 
the same degree. Now add a second half 
cup cream and boil to 240 degree, or till a 
little dropped in cold water will make a 
noise like breaking glass. Flavor with 
one teaspoon vanilla, and turn into but¬ 
tered pan. When cool turn out of pan 
and cut in cubes, using a quick, sawing 
motion, to prevent sticking to the knife. 
Wrap each in wax paper. For nut cara¬ 
mels. add one-half cup chopped nut meats. 
Chocolate Fudge.—Put one cup each 
brown and white sugar in a pan. add 
three-fourths cup rich milk and two table¬ 
spoons butter, and boil to 233 degrees, or 
soft ball, stirring all the time. Remove 
from the fire and shave into it two 
ounces chocolate, and add one teaspoon 
vanilla. Let cool a little, then beat until 
creamy, then pour into a pan lined.with 
wax paper. Mark into squares with a 
knife before it hardens. 
Stuffed Dates.—Cut each date along 
the thin side, and carefully remove the 
stone. Fill the cavity with a small por¬ 
tion of the marshmallow confection, then 
fold the date so as to give it the appear¬ 
ance of being whole. Boll the dates in 
XXXX sugar or dip in melted chocolate. 
Opera Vanilla Fudge—Two cups su¬ 
gar. three-fourths cup cream, one-eighth 
teaspoon cream of tartar, one teaspoon 
vanilla. Put the sugar and cream in a 
kettle and set over a hot fire. Stir till it 
begins to boil. Add the cream of tartar 
and cook to 233 degrees, or soft ball, stir¬ 
ring constantly but gently. Pour onto a 
large platter, previously moistened, and 
allow to become almost cold. Then flavor 
and work it with a wooden spoon or pad¬ 
dle until it sets in a hard ball ; cover with 
a cloth wrung from cold water and allow 
to sweat for 30 to 40 minutes. Knead it 
with the hands until it is smooth, then 
place in a crock, or it mav be molded any 
desired shape at once and dipped in melt¬ 
ed chocolate. Mold with the hands. 
Bihhon Fudge— Take a portion of the 
above fudge after it is worked and.work a 
little red color through to make it pink, 
add enough melted chocolate to another 
part to give a chocolate color, then with 
the hands put a layer of white in a pan 
lined with wax paper, then a layer of the 
pink, and then the chocolate layer; cut 
into bars. 
Black Walnut Bars.—Put two cups 
granulated sugar in flat aluminum or 
granite pan. stir very carefully over a hot 
fire until the sugar is melted and assumes 
a golden brown color. Have ready on the 
back of the stove, so they will be warm, 
one cup chopped black walnut meats and 
a pan greased with butter. When the 
suear is all melted, quickly add the nuts 
and pour at once into the warm greased 
pan. Mark into bars before it hardens. 
This candy requires very careful stirring 
all the time that the sugar is melting. 
The sugar will first become lumpy, then 
the lumps will slowly melt, and when all 
are thoroughly melted the mass is .done 
and ready for the nuts to be put in at 
once. Work quickly at this point, for the 
mass hardens rapidly. Use no water in 
this recipe. 
Peanut Fritters.—Melt a little lump of 
sweet chocolate in a bowl over hot water 
and stir into it peanut meats until it is 
(hick. With a spoon drop them on white 
oilcloth, making small patties about, the 
size of a dollar. Have enough nuts mixed 
in the chocolate so that the patties will 
hold their nhape; otherwise they will 
spread. 
Peanut Butter Bolls.—-Make small balls 
cf peanut butter, or grind some peanuts in 
the food chopper and use in the same 
manner. I.et them set in a cool place to 
stiffen a little. Coat with sweet choc¬ 
olate. 
Any of the above confections may be 
coated with chocolate. Melt the chocolate 
over hot water, being careful not to get 
any water in, or it would be ruined for 
coating. Coat the candy and drop the 
pieces on a piece of white oilcloth to 
harden. After they are coated, put in a 
cool place to harden. 
MARY A. KINTIGH. 
Cakes for the Holidays 
During the holiday season of the year, 
when festivities are afoot, there is a der 
mand for something in the way of cake, 
delicious and elaborate. Novelties are 
always in demand at such times. While 
the average housekeeper may be skilled 
in the science of everyday cake-making, 
few have acquired the art of making those 
cakes one likes to serve at special enter¬ 
tainments, or adding the finishing touches 
so necessary in making a really good cake 
beautiful. Confectioners are often paid 
a small fortune for getting up what in¬ 
variably carries the mark of shop make. 
To make cake delicious to taste—light, 
fine-grained and delicate of crust—good 
sweet butter, strictly fresh eggs, the finest 
of granulated sugar and the best of pas¬ 
try flours are absolutely necessary. The 
operator, too, should be quick, accurate 
and dainty in her work. As a rule the 
slow-motioned, careless and untidy worker 
does not succeed in making anything 
more than a very ordinary cake. Before 
to brown, and in the third and fourth it 
continues to brown, then settles slightly 
and shrinks from the sides of the pan. 
This is a sure indication that the cake is 
ready to be removed from the oven, ex¬ 
cept in the case of rich fruit or pound 
cakes, which should be tested; a sterilized 
knitting-needle or hatpin is best for this 
purpose. Small or layer cakes require 
more heat to bake them than loaf cakes. 
Three hundred degrees Fahrenheit is con¬ 
sidered the correct heat for baking sponge 
cakes, and from 360 to 380 degrees for 
butter cakes. 
Icing for cakes may be simply the con¬ 
fectioner’s XXXX sugar mixed with suf¬ 
ficient milk or water to hold its shape 
well, spreading it on while the cake is 
yet warm ; or it may be made by putting 
two cups of fine granulated sugar in a 
saucepan with one-half cup of cold water, 
cooking it exactly the same as for 
“French fondant,” adding a few grains of 
cream of tartar when it begins to bubble. 
As soon as the “soft ball stage” is reached 
turn it into a dampened bowl to cool; 
when cold add the beaten white of one 
egg and the flavoring, and beat the whole 
until just thick enough to spread. It 
takes a little practice to get this icing 
just the right consistency ; if beaten too 
long it will become too stiff to spread 
smoothly, and if not quite long enough it 
will, of course, run. 
Another icing, ideal for ornamental 
purposes, is made by adding two cups of 
confectioner’s sugar to the unbeaten 
whites of two eggs. Do this gradually, 
two tablespoons at a time, until one cup 
Rising Sun Patchwork Quilt 
The patchwork quilt figured this week was sent by Mrs. Alvah R. Bell of New 
York. It was made by her grandmother many years ago, and is known as the 
Bising Sun Pattern. 
beginning a cake one should have all 
materials and utensils needed in readi¬ 
ness. the baking pans carefully brushed 
with a little clarified butter or olive oil, 
and dusted lightly with sifted flour; this 
will insure a smooth surface when the 
cake is inverted for the icing and deco¬ 
rating. 
If you are a little old-fashioned and 
prefer to use soda and cream of tartar 
instead of baking powder, be sure to use 
one small teaspoon of soda and two level 
teaspoons of cream of tartar in all recipes 
that call for two teaspoons of baking 
powder. Do not measure the flour directly 
from the bin, but sift it first, then lightly 
fill your measuring cup with the scoop or 
spoon, add the soda or baking powder 
and sift again. 
In combining the ingredients for butter 
cakes, first cream the butter and sugar 
together. If the butter is too hard to 
work easily, warm the mixing bowl 
slightly before putting in the butter, or, 
after the sugar has been sifted and 
measured, set in the oven for a few min¬ 
utes, until well heated, then add the but¬ 
ter, and it will cream more readily. 
Always use a perforated wooden spoon 
for creaming butter and beating the 
dough. Milk and flour may be added at 
one time, or a little at a time if you 
prefer. When more than one egg is used 
beat whites and yolks separately, adding 
the yolk to the creamed butter and sugar. 
For a very fine-grained cake the dough 
should be beaten at least 10 minutes. 
When adding the beaten whites of eggs 
always fold them in after the final beat¬ 
ing, lifting the dough lightly and quickly 
over them, instead of beating or stirring, 
then pour the dough immediately into the 
pan. 
If you wish your cake to rise to the top 
of the pan. fill it two-thirds full, leaving 
it a trifle higher in the corners and at the 
sides than in the center, that the top 
may be even and smooth when baked. 
For a very dark fruit cake add the fruit 
with the sugar. For a light fruit cake 
the fruit is carefully floured and added 
to the dough at the last moment before 
turning it into the pan. 
The baking is very important, too. and 
one must study oven temperature for the 
best results. If there is a thermometer 
on the oven door, this will not prove so 
difficult, provided the fire is clear and 
steady and properly replenished at the 
start, that there may he no interruptions 
filling the baking. In baking most cakes 
the time is divided into fourths. During 
the first fourth the cake mixture begins 
to rise, with a moderate heat coming from- 
the bottom ; in the second it commences 
of the sugar is used; then add the re¬ 
mainder. beating constantly until just the 
right thickness to flow easily through a 
tube and yet hold its shape. Cakes to be 
ornamental should be first iced smoothly 
over the top and sides with the simple 
confectioner’s icing, spreading it. on with 
a thin broad knife or spatula, and allowed 
to dry. 
Since our cakes are light, delicate and 
delicious, everything that goes on them 
as a decoration should be equally tooth¬ 
some and dainty. The perfect halves of 
pistachio nuts make attractive ornaments 
when arranged on a pink or white icing; 
the broken ones may be ground and 
sprinkled over the top of small iced tea 
cakes. Candied violets or rose leaves and 
the tiny silvered dragees offer charming 
possibilities in cake decorating, as well 
as in candy-making. A lump of French 
fondant can be molded by deft fingers 
into flower petals, which can be arranged 
on an iced cake in the form of blossoms 
and wreaths. Buds and leaves can be 
cut from candied citron and the stems of 
shredded angelica, then with a little vege¬ 
table coloring for the fondant charming 
decorations can be created as fascinating 
as the finest of embroidery. There are 
the frilling tubes, too, which come in all 
sizes. To handle these successfully one 
must have a little practice, and it is bet¬ 
ter to decorate a small plain cake first; 
then if your first attempt does not come 
quite up to your expectations it will not 
matter. 
As for a cake mixture, one good one is 
capable of many varieties. For a founda¬ 
tion here is a practical rule, one which 
has never failed me: Cream together 
two-thirds of a cup of butter and two 
cups of sugar. Beat four eggs separately, 
add the yolk to the creamed butter and 
sugar. Sift 3*4 cups of flour with four 
teaspoons of baking powder three times, 
and stir in gradually, alternating with 
one cup of milk, and beat all thoroughly ; 
then flavor and fold in the stiff whites 
of eggs. This recipe will make one large 
loaf or two small ones. It can be baked 
into three layers of the usual size, or if 
one wishes a part of the mixture or all 
of it could be used for small cakes, which 
are always useful at this season of the 
year, their form and decorations giving 
them the needed holiday touch. 
ROSAMOND I, AMP MAN. 
Cold Cream 
If Mrs. H. W. W. will add to the recipe 
for cold cream fpage 1137) one teaspoon 
of powdered boric acid she will have a 
cold cream that is very healing to cracks 
and cuts on the hands. E. G. A. 
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LONG 
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$|25 
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Gray, White, Black and 
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MEN’S 
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$ J00 
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Moss Knitting Co., Inc. 
HAMBURO, N. Y. 
Muueu Back if not satinjied. 
— RETAILERS’35c QUALITY 
COFFEE 
ARECO BLEND DIRECT FROM WHOLESALE ROASTER 
This delicious coffee sup¬ 
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or over at the wholesale 
price—Bean or Ground. 
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lb. 
SENT PARCEL POST PREPAID ON RECEIPT OF YOUR 
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Satisfaction Guaranteed or Money Back 
GILLIES COFFEE CO. 233-230 Washington St- 
Established 81 Years New York City 
Rarrnk OF SLIGHTLY DAMAGED CROCKERY 
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For Sale by RURAL NEW-YORKER 
333 WEST 30th STREET. NEW YORK CITY 
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