Candies for Christmas

Sweetmeats for the delectation of the boys and girls

It would not seem to be Christmas to the little people without candy any more than it would without dolls, and even older ones would have the same feeling in something sweet were missing. There are many pretty ways of serving bon bons with the Christmas dinner.

Pretty dishes filled with them can be placed upon the table. Dainty bags of various colored silks with sprays of flowers painted upon them and filled with bon bons, either with dinner card attached or name painted upon them, are pleasing souvenirs.

The variety of candies that can be made at home is infinite as to color shape and flavor. The purity and cheapness of these manufactures are worthy of consideration, also.

Here are a few good recipes:

1. French vanilla cream

This cream is the foundation of all the French creams.

Break into a bowl the white of one or more eggs as is required by the quantity you wish to make and add to it an equal quantity of cold water, then stir in the finest powdered or confectioners sugar until it is stiff enough to mold into shape with the fingers. Flavor with vanilla to taste. After it is formed into balls, cubes or lozenges, place upon plates to dry. Candies made without cooking are not as good the first day.

2. Nut creams

Chop almonds, hickory nuts, butternuts or English walnuts quite fine. Make the French cream, and before adding all the sugar, while the cream is still quite soft, stir into it the nuts and then form into balls, bars or squares. Three or four kinds of nuts may be mixed together.

3. Maple sugar creams

Grate maple sugar, mix it in quantities to suit the taste, with French cream, adding enough confectioner’s sugar to mold into any shape desired. Walnut creams are sometimes made with maple sugar and are delicious.

4. Orange drops

Grate the rind of one orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid; stir in confectioner’s sugar until it is stiff enough to form into small balls the size of a small marble. These are delicious.

5. Stirred cream walnuts

Take two cupfuls of sugar, two thirds of a cupful of boiling water, and one half salt teaspoonful of cream of tartar. Boil until it begins to thicken. Stir in chopped walnuts and drop on tins.

Photo by tuppus


About this story

Source publication: Cherry County independent (Valentine, Cherry Co., Neb.)

Source publication date: December 19, 1895

Filed under: 1890s, Christmas, Dessert recipes

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