Cream Puffs, Orange Tarts, Jelly Tarts, Small Pickles, Vanities, Varieties, Lady Fingers, Nun's Sighs, Mother's Love-Knots, Whistles, Rissoles, Pyramid Paste, Jelly Roll, Birthday Cake, Canary Cake, Eugenia Cake, Frosted Patty-Pans, Variety Cake, Kisses, Comfits, Jelly in Molds, Frosted Fruits, Raisins, Popcorn Balls, Fruits, Nuts, Confectionery, Sherbets, Water Ices, Ice Cream in Molds, Lemonade, Chocolate.
Also make a pyramid cake of four loaves, baked in a two-quart, three-pint, and a pint basin and a muffin-ring, all put together and heavily frosted.
Give each little guest a tiny lace bag of confectionery tied with a ribbon. Either make the bag square, or in the shape of a stocking. If you have no lace, use mosquito netting, and tie it with bright worsted.
Festoons of popcorn are pleasing, and a tiny bouquet for each one is just the thing. The bouquet should be placed by the plate at table.
It is now quite the thing to make candy at home. The home-made is much more wholesome for the little folks than the cheap, highly-colored confectionery retailed so largely. Candy-making is a pleasant pastime for children, and they will become quite expert at it in a surprisingly short time.
In boiling sugar for candy it is recommended to keep the top of the vessel or basin partly covered, after it commences to boil. The steam which rises and is forced back by the cover prevents the formation of crystals. Any kitchen sauce-pan will answer for making candy. In my own family, we usually take a bright tin 3-pint basin for sugar candies.
For molasses candy, that is generally made in larger quantities, a deep kettle is the best.
To prevent graining, add a little acid of any sort, 4 or 5 drops of lemon juice, or a teaspoon cream of tartar, or vinegar. But if too much acid is used, it will also grain it, neither can it be boiled to "caramel."
To pull candy, rub some fresh butter or lard on the hands to prevent sticking. If forming into sticks, it is better to flour the hands slightly. Be careful not to use enough flour to taste in the candy.
Mabel Bower, St. Joseph, Mo.
One pound C sugar, or pulverized sugar, I cup water. Stir on the stove till dissolved. Then let cook until a little dropped in cold water will snap. When done it will boil in little bubbles. Do not stir it at all. When ready, turn out on buttered plates or tins, but do not scrape the dish. Give the scrapings to the children. Set the candy over a pail of cold water or in a cool place, so it can be handled in about 5 minutes. The edges will cool first. Turn them into the center and take up in your hands as soon as cool enough to hold. Keep the fingers smooth with fresh lard or butter. Pull quickly, and with the fingers - not with the hands. When it is white and begins to get brittle, stretch on a mixing-board and cut in lengths. If any essence is desired, put in as it is cooling. Vanilla is best. If it turns to sugar before you can pull it, cook it over again, adding water to it Vinegar spoils it. Lemon juice is good, but gives it a yellow tinge. If you wish a creamy candy, cook until it threads in water; then add a teaspoon vanilla and pull well. Set in a cool place for a day or two. It will melt in your mouth.