Motion Picture Magazine (Mar-Jul 1918)

OTION PICTURE MAGAZINE Sweets to the Sweet (Continued 'rest,' if one can call going from one job to another 'resting.' "I am glad to get back to the stage for a time," she said, reaching for her rosecolored slippers, "and am fortunate in having a long Broadway engagement. I have my little apartment and live quite like a regular person. I'm not very domestic ; you see, I have been on the stage since I was seven years old and have not had time ; but I like my home and like to fuss around and make salads, and especially candy. I'll tell you ho: T to make some Christmas candy, tho it seems frivolous when the soldiers need the sugar. But I'll tell you," she said, stepping from her kimono into her stage frock, all shimmering and golden-hued. "You know, there's going to be a famine in candy, and the soldiers are crazy for 'sweets,' so we will call it 'sweets for the soldiers,' then no one can possibly object. Also, one can use more fruit and less sugar in the making, thus economizing on sugar." At a distance the orchestra was playing ; the exquisite strains from "The Riviera Girl" came stealing thru the halls. "I must go," said Miss Day, standing in front of her mirror and perching an adorable hat, alsov shimmering and golden-hued, atop her dark head. The last call shrilled, and, with a wave of the hand and a smiling adieu, the dainty vision danced off to the waiting audience. Fig Fudge — Wash and dry one-fourth pound of figs and chop them. Put one pound of brown sugar and one cupful milk into saucepan and dissolve. (Evaporated milk, diluted "half-and-half," may be used, or water alone.) Add one-half tablespoonful butter and pinch of cream of tartar. When it boils, add figs and boil to a soft ball when tried in cold water. Remove pan from fire, add one teaspoonful lemon extract, a pinch of salt, then stir until it begins to grain. Quickly pour into buttered pan ; mark in squares when half cold. Fruit Fudge — Put one tablespoonful butter, two cupfuls milk, two tablespoonfuls cocoa, a pinch of salt and one cupful of evaporated milk (diluted half) in saucepan and stir until it boils, then allow to boil until it forms a soft ball when tested in cold water. Remove from fire, add one-half cupful raisins, one-half cupful chopped walnuts, one teaspoonful vanilla; beat mixture until thick and creamy. Put back on stove and heat, stirring until melted, then pour into buttered tins. When partly cool, mark into neat squares. Ginger Crystals — Soak one envelope of gelatin in cold water ten minutes. Put two cupfuls granulated sugar and one cupful boiling water in saucepan, place on range and when sugar is dissolved add soaked gelatin. Bring to boiling point and boil fifteen minutes. Remove from fire, add one tablespoonful lemon juice and one-half cupful crystallized ginger cut in small pieces. Turn into pan dipped in cold water. Let stand overnight, cut in oblong shapes. Roll in fine granulated sugar and let stand to crystallize. Christmas Candy Supreme — Melt two squares chocolate in double boiler. Add three cupfuls sugar, one cupful sour cream while stirring constantly. Let boil until mixture will form a soft ball when tried in cold water. Remove from fire, add one envelope gelatin that has been soaked in a little water ten minutes. When it has dissolved add one-fourth teaspoonful of cinnamon, one-half cupful raisins, one-half cupful candied cherries, one-fourth cupful chopped walnut meats. from page 88) Beat until creamy, turn into buttered pans. Cool and cut in slices. The mixture may be put in individual tins and a sprig of holly inserted in top of each. Cream Chocolate Candy — Dissolve two cupfuls brown sugar and one-half cupful water over fire and boil until it spins a heavy thread. Add one tablespoonful butter (.melted), one teaspoonful orange or vanilla extract and one cupful shredded cocoanut. Stir until creamy, pour into buttered pan, and when partly cool mark into squares. Mint Paste — Put two cupfuls sugar and two-thirds cupful water in saucepan, bring to boiling point, add one and one-half envelopes gelatin that has been soaked in a little water and let boil twenty minutes. Remove from fire, add two tablespoonfuls lemon juice, four tablespoonfuls creme de menthe and a few grains of salt. Color with a few drops of green coloring, turn into a pan first rinsed in cold water. When set, remove, cut in cubes and roll in powdered sugar. The Japanese Point of View (Continued from page 35) America, the Japanese mission is the only one that did not ask for money," said Hayakawa. "The Allies need not fear for Japan's part. Honor is a sacred thing in Japan, and we are bound in honor by our treaty with England. Japan is prepared to send millions of Japanese troops to Europe and to turn over her whole merchant marine. Japan is willing to take charge of transporting the American troops to Europe on either ocean and to furnish the warships to convoy the transports as well." I asked him what would happen in Europe following this war. He gave me a peculiar reply. "My studies of the classics of China and Japan, as well as my observation of modern history, have shown me this : that China's destiny moves onward in cycles of fifteen. From the earliest dawn of history you will find that China sinks for fifteen years, then rises for fifteen years. She experiences misfortune for fifteen years; then her luck turns, as you might say. "I think it would be well for all the great nations to take notice of the fact that China has been experiencing a period of what you would call 'slump' for the last fifteen years. Her fifteen-year period is about over. Very soon she is due to begin the upward stroke. She will soon begin to rise. She has 300,000,000 people. Need I say more?" The Economist By L. M. THORNTON I've cut my expenses on candy, I've fixed my old gown over twice, I've learnt to be clever and handy In making left-overs taste nice. I once was unstable and fickle, -v Now careful and prudent I go, But I've still got a nice shiny nickel — The price of a good movie show. I once took a car to the baker's, I find that the walk does me good; I've cut out the fancy-cake makers, As all prudent housekeepers should. I'm a model, let all people read it, The hint that I want them to know Is : Save and you'll have when you need it — A nickel to go to the show. THE EMPIRE STATE ENGRAVING CO. PHO TO ENGRA VERS GOOD CUTS Half-tone and Line Work for Printing in One or More Colors for Any Purpose DESIGNING :: :: RETOUCHING 165-167 WILLIAM STREET, NEW YORK 119 PA6li