PEANUT BRITTLE
POPCORN BALLS
Yield: enough syrup for 24 2H-inch halls
H stick (K cup) butter
H pound peanut brittle
% cup water
K cup light com syrup
4 quarts popped com
Place butter, peanut brittle and water
in a saucepan or small skillet. Cover and
cook over low heat 5 minutes. Uncover
and add com syrup. Cook and stir until
all the brittle is dissolved. Cook over low
heat to 265° F. or until a small amount of
the synip dropped into cold water forms
a hard hall. Pour over freshly popped
com. Cool a little. Shape into balls.
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Edison Co., Ripon, Wisconsin
by Susan Lows
There’s a song in our hearts as we get out all the “fixings” for our
Christmas sweets, for as traditional as Christinas itself are the cookies,
the candies and the holiday foods customary in each home at this sea
son of the year. Though snows may swirl without and frosty designs
coat your window panes, the warmth of Yuletide cheer glows within as
we spend loving hours on a wealth of goodies to share with family and
friends. Many of these are foods handed down from generation to gen
eration —a part of our heritage but added to these are new, fascinating
sweets we’re adding for our Christmas celebration.
FRUIT CAKE CONFECTION
Yield: one 8-inch round cake
This is a very different fruit cake—with almost no cake!
Fruit:
1 cup candied pineapple (1-inch pieces) Vs ruP candied lemon peel (finely cut)
1 cup candied cherries 3 tablespoons citron (finely cut)
V4 cup candied orange peel (finely cut) t Vi cups whole pecan halves
Wash the sugar from all the fruit and dry on paper towels.
Batter:
% cup shortening Vi teaspoon salt
3 tablespoons broum sugar, firmly packed V4 teaspoon baking powder
3 tablespoons honey % teaspoon allspice
2 eggs, well beaten % teaspoon nutmeg
Vi cup sifted all-purpose flour 2 tablespoons orange Juice
Cream shortening. Add brown sugar and mix. Add honey. Beat. Add eggs and
beat. Sift together remaining dry ingredients and add with orange juice. Line an
8-inch layer cake pan with two thicknesses of waxed paper and oil the top layer
of paper. Spread one third of batter over bottom of pan. Mix into the rest of the
batter all of the fruit and nuts except a few cherries and nuts for decorating the
top of the cake. Pile the fruit-nut batter on top of the plain batter in pan, packing
down and leveling off the top. Decorate with cherries and nuts. Cover with brown
paper and tie securely. Set in a pan of water for the first hour of baking. Bake in
a slow oven (300°F.) for 2 hours. Brush with hot com syrup. Baking temperature:
JOO°F. Baking time: 2 hours. Storage: Wrap in waxed paper or foil. Keep in refrig
erator. Use within 2 months. To serve: Cut with a sharp, thin knife.
HOLIDAY FRUIT COOKIES
1 cup soft shortening 3% cups sifted flour
2 cups brown sugar I tsp. soda
(packed) I tsp. salt
2 eggs I Vi cups broken pecans
Vi cup sour milk, butter- 2 cups candied
milk, or water cherries, cut in halves
2 cups cut-up dates
Mix well shortening, sugar, eggs. Stir in sour
milk. Sift dry ingredients together and stir in.
5fir in pecans, cherries, dates. Chill at least
1 hr. Heat oven to 400° (mod. hot). Drop
rounded teaspoonfuls about 2" apart on lightly
greased baking sheet. Place a pecan half on
each cookie, if desired. Bake 8 to 10 min., until
almost no imprint remains when touched light
ly with finger. Makes about 8 doz.
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RICH DATE-NUT BARS
-3 eggs
% cup milk
1 cup sugar
26 graham irackers finely
wiled ( 2% cups crumbs)
I teasjMon baking pouxler
U teaspoon salt
I teasfxxm vanilla
61-ounce fxukagr dates,
sliced (about I cup)
I cup chopped uvilnuts
Ileal eggs until light and
Huffy, add milk. Beat in
sugar. Blend in remaining
ingredients, mix well.
Spread in greased 9-inch
square baking pan, bake in
a moderate oven (350°F.)
aland 30 minutes. Cut into
18 bars.
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