Volume 15 Article 8 Number 6 The Iowa Homemaker vol.15, no.6

1935 Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas Stella Mae Brinkman Iowa State College

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Recommended Citation Brinkman, Stella Mae (1935) "Put on Your Apron And Out to the Kitchen Everybody Makes Candy at Christmas," The Iowa Homemaker: Vol. 15 : No. 6 , Article 8. Available at: http://lib.dr.iastate.edu/homemaker/vol15/iss6/8

This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. 8 THE IOWA HOMEMAKER Put on Your Apron And Out to the l(itche Everybody Makes c~

HRISTMAS candies! The words and pour over the rest of the mixture. By STELLA MAE BRINKMAN C call forth a host of memories filled Cut when cool. lr I'· I with Yuletide cheer. Remember For a fluffy fudge add 1h cup stiffly and 1 V:! T. lemon juice, spreading on the Cc beaten whipped cream to the fudge dur­ platter, pouring hot syrup over the fruit sauc ing the heating process. Drop on wax mixtw·e, and proceeding as above. paper or pour into a pan and cut in Fondant can be made into patties by flam squares. melting in a double boiler over water stan I gree: Finely chopped pecans or raisins, 14 just below the boiling point, adding de­ cup finely chopped orange peel, or a sired colorings or additional flavorings, smal few drops of oil of cinnamon added to and stirring as little as possible. Drop into the fudge give it unusual flavor. from a spoon onto a wax paper. These Fo Creams give lightness and delicacy to patties are tasty when coated with bitte a selection of candies. The basis for chocolate by dipping them into regular and these is fondant. Here is the lfl-pound dipping chocolate, melted over hot wa­ may recipe: ter. Place on wax paper to harden. and FONDANT Either plain patties or fondant balls 1 wber I c. sugar h t. cream of tartar inch in diameter may be garnished at­ 1 ~ 2 c. water tractively with nuts or candied fruits. the fun of making the delicious dainties? Put the sugar, water and cream of Chopped fruits and nuts may be knead­ What to do with all of it when you tartar in a saucepan and cook, stirring ed into fondant. Shape into a roll and do get it made? Nothing will please until the sugar is dissolved. When the cut in slices. your friends more than candy which candy boils cover the pan and cook for Maple creams vary the flavor of the you have made yourself. three minutes. The steam dissolves bonbons. Put on a big apron, bring out your crystals on the sides of the pan. Remove supplies, and let's get started. the cover and cook to 234 degrees F., re­ MAPLE CREAMS moving any crystals on the sides of the Fudge is always a prime favorite­ 2 c. maple syrup seedless raisins fudge that is creamy and chocolate-y pan with a fork covered with a wet 2 T. heavy cream Brazil nutmeats and melts in your mouth. Try this cheese cloth. Remove from the fire and recipe. oour at once over a thermometer on the Combine the syrup and cream in a CHOCOLATE FUDGE platter on which it is to be beaten. Cool saucepan over low heat. Cook gently to 2 c. granulated su- 2 sq. (2 oz.) un- without any agitation to 104 degrees F . 236 degrees F. Cool to 115 degrees F., gar sweetened cooking Beat with a wooden spoon until the and beat with a wooden spoon until stiff. 1 c. bottled milk or chocolate ~2 c. evaporated milk 2 t. white corn syrup fondant becomes white and creamy. Add Form into bonbons about 1 inch in diam­ and ' 2 c. water 2 T. butter Jf1 l va:rlllla, or 2 drops oil of pepper­ eter and top with raisins or nutmeats. '2 t. salt ' 2 t. vanilla extract mint, wintergreen, cinnamon or clove. This recipe makes about three-fourths Combine sugar, milk, salt, chocolate Knead until the mass is smooth and no pound. and com syrup in a saucepan over low lumps remain. Put away to ripen for A box would be incomplete without heat, stirring until the sugar is dissolved. two or three days before using. some good, substantial chewy candies. Cook gently, stirring from the bottom A delicious lemon fondant can be This recipe for caramels is simple, yet occasionally, to 236 degrees F., or until made by mixing grated rind of V, lemon delicious. a little of the mixture will form a soft ball in cold water. Add butter without stirring, then cool to 145 degrees F., or until the outside of saucepan feels warm to the touch. Add varulla and beat with a spoon or electric beater at high speed until nearly stiff. Then pour the mix­ ture into a pan greased with butter. Cool and cut into squares. This recipe makes about 1111 pounds. Surprising variations of fudge make the box at­ tractive and each piece of candy an ad­ venture:

CHOCOLATE Fudge Bon-bons: Make chocolate fudge, tum into pan, cool, cut into squares large enough to form balls about 1 inch in diameter. Roll the balls in either 1 cup of chopped nut meats or 1 cup ·or shredded cocoanul Chocolate Marshmallow Fudge: Make chocolate fudge. Pour ha!I of the mix­ ture into a greased pan. Cover quickly with 1 cup of marshmallows cut in half ----~ -

THE IOWA HOMEMAKER 9

Caramels dipped in chocolate are fa­ peel, substituting peel from four lemons. vot;tes. Wrap uncovered caramels in Also use 1 cup fresh water for the sugar Kite he • wax paper. syrup. Candied fruits have a true holiday Color the orange peel a bright red and touch. flavor with cinnamon by putting tint CANDIED ORANGE PEEL and spice in the syrup. Color the lemon at Christinas peel a bright green and flavor with c Peel from 4 medium cold water sized oranges 2 c. granulated sugar clove. Cut holly leaves onto the top of freshly dropped fondant patties to re­ Remove orange peel in quarters. Cover semble holly sprigs. CARAMELS with cold water and simmer until ten­ P lumply stuffed fruits are healthful 1 c. sugar 1 c. coffee cream der. D rain, reserving 1 cup of liquid. as well as delicious. Slit dates length­ 1 c. corn syrup '4 c. butter Lay each peel on a table and carefully ading on the Combine sugar, syrup and cream in a wise and remove the pits. lnsert red remove the inner white portion with a or green marachlno cheiTies or chopped over the fruit saucepan and cook slowly over a low teaspoon. Then cut the orange peel into above. flame to 250 degrees F., stirring con­ orange peel mixed with peanut butter. strips as desired. Combine the sugar and Roll the stuffed fruit in finely chopped to patties by stantly. Add butter and bring to 250 de­ 1 cup of reserved liquid and stir over r over water grees F. again. Pour mixture into a nutmeats. Soak dried prunes 30 min­ low heat until the sugar is dissolved. utes, remove pits, and drain thoroughly. ~adding de­ small pan greased with unsalted fat. Cut Cook to 238 degrees F., then add the Stuff with the lemon fondant. al flavorings, into cubes when wann. orange peel, simmer for 10 minutes, and Peanut brittle in the assortment adds ossible. Drop For chocolate caramels add 1 square drain thoroughly in a strainer. Roll the snap and pep. Heat slowly 2 cups of paper. 'These bitter chocolate to the sugar and syrup, peel a few pieces at a time in granulated granulated sugar in an iron frying pan, ooated with and proceed as above. Spicy caramels sugar aiTanged in a shallow pan or on stirring constantly until it becomes a into regular may be made by adding 'h t. cinnamon wax paper. Shake off any excess sugar. thin, light brown syrup. Add 1 cup of over hot wa­ and 1,{, t. cloves to the above recipe To candy lemon peel follow the direc­ r to harden. when butter is added. ~ions and recipe for candied orange (Tum to page 16) dan! balls 1 arnished at­ died fruits. y be knead­ to a roll and flavor of the If You Want Fancy "Fixin's" s raisins Let It Be a Tea utmeats

cream in 3 'ook gentlY to 5 degrees ~· RISPNESS in the air, a Christ­ By RUTH COOK a Hansel and Gretel house. The house n until stiff. C mas-y tinsel over everything, is made of sugar, ginger or any other inch in diam­ warm hearth fires and people your own from soap. You can buy sort of fiat cookies. You cut each side or nutmeats. feeling gay, gay, gay! Of course you'll painted bisque figurines, too. and each roof section of the house out three-fourths be having a party-several of them, lnstead of the usual tall candles, I separately, and encrust the walls with probably. think a row of white Christmas tree tiny chunks of hard candy. Cinnamon plete without And I do hope you make one of them candles, arranged to simulate a candela­ drops-red-hots, you probably called them in your grade-school days-make he1., "'' candies.t a tea. It's such fun to " fix things" for bra, might be used with the creche. is simple, ye a tea and there's nothing like it as an If you want to go ultra-modern in a lovely ginger-breading for under the inspiration to a cozy chat with the girls your scheme, Miss L 'Engle, of the Foods eves and may be glued on with sugar -a chance to talk clothes, parties, men and Nutrition Department, suggests this syrup. Oh, yes, be sure to leave holes and such like. silver-white scene. Buy a flat table mir­ for the windows and make the chimney The house itself will already be ror and three of those small sized Christ­ of gum-drop or marshmallow. Glue or decked out in gala attire for the season, mas trees at the 10-cent store. If you ,v;re the house together when it's fin­ of course. Plenty of wood in the fuel can't find silver trees, paint the ordinary ished. The people are made from gum­ basket-you'll naturally want to have green ones silver or white. Turn the drops and marshmallows pinned to­ a blazing hearth, and let's do hope it branches way down- like any p i n ~ gether with toothpicks. Don't forget to snows in big, fluffy flakes that day. tree's. Now find some small smooth­ give the old witch a broomstick made of There are dozens of Christmas motifs surfaced wooden blocks and paint these a few broomstraws tied around a match­ that one might use for the table. Just at silver, too. stick. Hansel will be lovely in a crepe present I'm all excited over the possi­ Arrange the trees and the blocks­ paper skirt and yarn braids. Long jelly bilities of the Christmas Creche. The piled up for snow hanks-on the miiTor. sticks make the appendages and fat French people, you see, never had trees Sprinkle the whole generously with rounded ones the trunk and head. at Christmas time. Instead they set up commercial snow, and the scene is fin­ But one must have something on the the Christmas scenes-Mary and the ished. table besides the decorations. And manger, the shepherds, wisemen and Both of these centerpieces would be here's where those little Christmas food even the sheep and cattle. The tiny fig­ best on bare wood, don't you think? tricks come in. ures were cut from wood or made of You might be able to do something with First off, there's the beverage. Some­ some composition, were brilliantly this new aluminum foil on a polished how hot chocolate seems to me to just painted and formed a tiny shrine. table surface too, if you re sufficiently fit into the Christmas scheme of things. The carved wooden creche may be clever with a scissors. French chocolate-a chocolate paste­ purchased-or if you've plenty of time Have you a red and white peasant which is diluted with hot milk to suit and are very artistic, you might carve cloth? By all means use it topped with ( Turn to page 10 ) 16 THE IOWA HOMEMAKER cabinets in whlch flatwear is sold are Come Give Her Silver recommended. They hold each piece P1011 eer Jewele1·s of Iotm (Begins o·n page 14) securely and separately from the others, whlch protects them from scratches and T made and sold >vithout the benefit of nicks. Store the silver in a dry place, as the maker's guarantee. well protected from air and moisture as The care of silver has in the past been possible. a burden to the servantless household. But again modern manufacturers have come to the rescue of the housekeeper. Chri tmas Candy Cleaners and polishes recommended by (Begins on page 8) the silver makers are usually the most advisable; their methods of cleaning raw peanuts, cook about 2 minutes, re­ Sterling recommended ought to be followed, also, moved from the flame and add t. soda. for coarse abrasives, slapdash handling P our out on a dry pan and allow to cool, may scratch and mar silver and perma­ marlting in squares whlle still hot. Break Silver nently injure it. into pieces when cold. Once cleaned, there are ways of keep­ Attractive baskets, jars, glass bowls ing silver free from tarnish. The sim­ Plwnbs feature sterling and even tin cake or gelatin molds ..'Jill plest way is to wrap each piece in cello­ make beautiful as well as useful con­ silver by Towle-creat­ phane or put it in a cellophane bag. tainers in which to pack your candies. For silver in daily use, the boxes and ors of the beautiful Line the container with waxed paper or cellophane and also put a sheet between Candlelight, Aristocrat, : P. Campus Sc to $1 Store the layers of candy. Fill the bottom and C a s c a d e, Craft man, middle layers >vith the firmer and heav­ j ~ GIFTS FOR ALL ier candies. The top layer should show Symphony, Lady Diana, the assortment of candies-at least one ~ piece of each ltind. Louis XIV and dozens REASONABLE PRICES ~ Arrange the candies artistically and of other beautiful ster­ LINCOLN WAY carefully, centering the interest on the ff patties decorated with holly sprigs and ling patterns. other bonbons and stuffed fruit. Add ~ EQUIPPED more color by wrapping a few pieces in ~ TO SERVE YOU WELL bright tinfoil. Keep the pieces separate t! THE COLLEGIATE with tiny fluted paper dishes and card­ board partitions. The top layer ..'Jill PLUMBS ~ SHOE SERVICE look prettier >vith a piece of bright cel­ 6th & Walnut Des Moines H . CASTNER, Proprietor lophane. Wrap or decorate the con­ ~ ~ tainer attractively >vith cellophane.

IOWA STATE COLLEGE Need an Idea? ( Begins on page 13) Swiss Type Cheese holders or favors. Dates may be wrapped in tin foil or sugared and affixed >vith A DISTINCTIVE CHRISTMAS GIFT strings to the tree. You can make Christmas elves, too. Use a pulled fig for the body. Insert a >vire through the top and bottom. Cover the >vire >vith pitted pasteurized You may be medium or even tall dates for the arms and legs and raisins Maybe you'1·e plump or really small for the hands and feet. Attach a marsh­ There's a tocking fashioned for you all mallow head by means of a toothpick Not a wrinkle in ankle or knee neck. "Blondes" have the top of their They're molded to fit your leg, you ee heads dipped into whlte karo and then The lender lines will grace your foot into toasted cocoanut. The narrow seams stay where they're put The length in four different place stop Put strips of bacon on bottom of pan They need no doubling at the top to prevent meat loaf from sticking. To What more is there to ay, my dear give an even brown color to any sort of You'll simply love the BELLE-SHARMEER. rolled up meat dip pastry brush into fat and baste top frequently. THE '10 T PERFECT CHRI TMA GIFI' Cooked rice will extend meat and OF ALL chlcken salads, and make them "go far­ BELLE-SHARMEER ther."

Gingerbread waffles are "malting a HANNUM'S hit" at parties. Just use a prepared mix­ ture, adding three-fourths of a cup of water.