The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1874-04-11
CANDY MAKING.

CANDY MAKING.
Household sweets, and How to Make
Them.
CREAM CANDY.-Two cups white SUI
gar half cup water one tablespoonful
vinegar; half teaspoon cream tartar ma
vor to taste.
MoLAssEs CANDY.-One quart OF mo-
Iasses: piece Of butter size of an egg
stew over a quick fire until the molasses
will harden ON being dropped into cold
water; pour in buttered dishes and pull
while hot.
TAFFY.-One cup molasses, one cup
of sugar, half cup water, piece OF
butter the size of a hickory nut. LII
brittle when dropped in water, pour
out on large plates stretch out to the
thinnest while warm when perfectly
cold break into squares.
CHOCOLATE CARAMELs. pint new
milk: one cake chocolate (4fb,); one
cup and half sugar (white). Try this
on a buttered plate, as it will not crisp
in water. and when done pour out on
buttered pans and mark off in squares
with a knife as it cools, and then 1t VIII
easily break when cold. They am very
excellent.
VINEGAR CANDY.-One cup of white
sugar: one-half Gun vinegar; boil till
it crisps in cold water. This makes an
excellent candy. and something benef-
cial also, as it is good Tor colds 1t the
vinegar be very strong, take little less
of it, and some water, but for me the
strength of the vinegar never hurts.
When done, pour ont on buttered plates,
and either mark off in squares an inch
or two wide as it cools, or else, when
cool enough TO handle, draw it until 1t
is nice and white; then cut it into sticks.
EvERroN CANDY.-To make this IA
vorite and wholesome candy, take II
pounds of moist sugar; ounces OF
butter a teacup and a half of water,
and one lemon boil the sugar, butter
and water together with half the rind
of the lemon, and when done-which
Will be known by dropping fnto cold
water, when it should be quite crisp
let it stand aside till the boiling has
ceased, and then stir IN the Juice of the
lemon; butter a dish and pour it in
about one-quarter of an inch thick.
The fire must be quick and the candy
stirred all the time.
MossIEs. cup light brown sugar,
little less than half cup of mola.ses
(any kind will do; l have tried sorghum.
New Orleans baking molasses and good
syrup; any one of the three will dol:
boil till it crisps in coldswater, then put
it to cool either on buttered plates or
in little patty pans. We always called
these mossies. If you have pea nut,
walnut or hickory nut kernels topu5
in, they will be better Just before4 AK
in it from the fire stir in small tea
spoonful of bread soda and one of flour
well mixed, and your kernels large
handful of kernels to this receipt.
SUGARED POP CoRN.-This delights
all children, and is within the reach of
every one. One cup sugar (white) /:
half cup water :. boil till it taffies, then
sprinkle it in the pop corn, as much as
the pan will hold. If nicely popped,
this will sugar two quarts of corn
Stir well, so that it does not stick to-
gether; the grains ought to separate.
. To make pop corn balls, take the re-
ceipt fori" mossies, and boil it till it
taffies, then stir in your corn and set it
from the fire, and as it cools work it
into balls with your hands. OF course
they are not like those you may buy in
are
excellent.
CREAM TARTAR CANDY.-To every
pound of sugar add one teaspoonfdl Of
cream tartar; put in half teacup of
water, and set over slow fire. Occa-
sionally drop some in cold water when
it hardens it is done enough pour on
some fst surface. Put In a few drops
of favoring if you like, and let it stand
few minutes; then pull until it is
white and make into sticks. You can
exercise your own ingenuity about
their shape. The children prOnouce it
Just splendid. Molasses candy is made
IN the same way. using nnnlasses instead
of sugar, and emitting the havoring and
cream of tartar. I think this candy is
i'm roved by stirring in nuts of any va
riety which may be convenient.
SUGAR CANDY.-Take six large-sized
teacups of sugar lump OF butter the
size of large egg or larger; lump OF
alum the size o. a bean and enough
water TO dissolve the sugar. Never stir
until done. Drop some of the candy in
glass of wster, and if it collects and
rattles against the glass it il done.
Flavor with lemon. Have your plate
creased with butter, ready to pour the
candy into. Grease your hands with
butter, and remember that the art in
pulling candy is not to hold the CANDY
In the palms of your hand, but to pull
quickly with the fingers. IT is also
nice not to pull the candy, but just be-
fore you pour into the plates stir in
grated or desiccated cocanut when it
cools, slip out of plates and crack II mn.