The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1874-04-16
CANDY MAKING.

CANDY MAKING.
IEOssshoId sweets, and How to max,
Them.
CREAM CANDY.-Two cups white su.
gar half cup water one tablespoonful
vinegar; half teaspoon cream tartar fla.
vor to taste.
MoLAssEs CANDY.-One quart OF mo-
lasses; piece of butter size Of an egg
stew over q quick fire until the molasses
will harden on being dropped into cold
water; pour in buttered dishes and pull
while hot.
TAFFx.-One cup molasses, one cup
of Sugar, half cup water, a piece OF
butter the size of hickory nut. II
brittle when. dropped In water, pour
out on large plates stretch out to the
thinnest while warm I; when perfectly
cold break into squares.
CHOCOLATE CARAAIELs.-Onep pint new
milk; one calo chocolate (lfbD; one
cup and half sugar (white). Try this
on buttered plate, as it will not crisp
in water, and when done pour out on
buttered pans and mark off in squares
with knife as it cools, and then It will
easily break when cold. They are very
excellent.
VINEGAR CANDY. cup of white
sugar one-half cur vinegar; boil till
1t crieps in cold water. This mal10s an
excellent candy, and something benef-
cial also, as it is good for colds. If the
vinegar be very strong, take a little less
of 1T, and some water, but for me the
strength of the vinegar never hurts.
When done, pour out on buttered plates,
and either mark off in squares an inch
or two wide as II cools, or else, when
cool enough to handle, draw it until it
is nice and white; then cut it into sticks
EvERToN CANDY.-To make this IA
vorite and wholesome candy, take ia
pounds of moist sugar; 3 ounces OF
butter; 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 into cold
water, when it should be quite crisp
lei it stand aside till the boiling has
ceased, and then stir in the Juice Of the
lemon; butter dish and pour Il In
about one.quarter of an inch thick.
The fire must be quick and the CANDY
stirred all the time.
MossIEs.-One cup light brown sugar.
little less than half q cup of molasses
(any kind will do; have tried sorghum.
New Orleans baking moIasses and GOOD
syrup; any one of ths three will do0.
boil till it crisps in cold water, then p1i
1T to cool either on buttered plates on
in little patty pans. We always called
these mossies: II you have pea nut,
walnut or hickory nut kernels to nut
IN, they will be better. Just before tax.
ing 1t from the fire stir in q small tea.
spoonful of bread soda and one of fIou,
well mixed, and your kernels a larg,
handful of kernels to this recent
SUekRED PoP CoRN.-This DELIGHT.
all children, and is within the reach III
every one. One cup sugar (wbitel
half oupswater !, boil till It taffies. thar
sprinkle it in the pop corn, as nnuob n,
the pan will hold. If nicely popped
this will sugar two quarts OF corn
Sur WE'LL so that it does not stick to.
getheri the grains ought to separate
To make pop corn balls, take the re-
ceipt fori" mossies, and boil il till 4
tathes, then stir in your corn and set 4
from the fire, aud as It ceols work /;
into balls with your hands. OF co1rs,
they are not like those you may buv 4
the cities, but for home. made thew ar
excellent.
CREAM TARTAR CANDx.-To over,
pound OF sugar add one tenspoonful o
cream tartar; put in half teacup O
water, and set over slow fire. Coca
sionaliy drop some in cold water whel
IT hardens 1t is done enough pour n,
some fiat surface. Put in few droy,
OF havoring if You like. and let II sts6.
few minutes; then phil until r.
white and make into sticks. You "a,
exercise your own ingenuity abon
their shape. The children pronouce
Just splendid. Molasses candy is mad
IN the same way. using molasses instea
OF sugar, and emitting the favOrino An
cream of tartar. I think this candy
I'm roved by stirring in nuts of any VI
riety which may be convenient.
SUGAR CANDY.-Take six larpe-size
teacups of sugar lump of butter en-
size OF a large egg or larger a lump I
alum the size of a bean; and enouo
water to dissolve the sugar. Never AZ
until done. Drop some of the candy i
glass OF water, and if it collects an
rattles against the glass it is don,
FLAVOR with lemon. Have your plat
creased with butter, ready TO pour N
candy into. Grease your hands wit
butter, and remember that the art
pulling candy is not to hold the capd
IN the palms of your hand, but to nm
quickly with the fingers. 1t is AZ
nice not to pull the candy, but inst n
fore you pour into the plates stir
grated or desiceated cocanut when
cools, slip out Of plates and crack Il II,
Eandinr.