The Findlay Jeffersonian. [volume] (Findlay, Hancock County, Ohio) 1870-1881, 1876-12-01
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VALUABLE RECIPES.

o1n-FIsBIoyBD MoLAssEs CANDY.
Into a kettle holding at least four
times the amount of molasses to be
nsed. pour a convenient quantity OF
GOOD molasses. Place over a slow lire
and boil a half hour, stirring all the
time. to diminish as much as possible
the increase of bulk caused by boiling
and checking the fire or removing the
kettle If there is any danger OF the con-
tents running over. Be very careful
not to let the candy burn, especially
near the close of the boiling. When
a little dropped in cold water becomes
quickly hard and snaps apart like a
pipe stem, add teaspoonful of car
Donate of soda, free from Jumps, to
every two quarts. Stir quickly to mix,
and pour on creased platters to cool.
When the candy is sufficiently cool
to handle without burning the hands,
il is pulled back and forth, the hands
being rubbed with a little butter to
prevent the candy sticking to them.
Flour is sometimes used for this pur-
pose, but gives an unpleasant taste to
the candy. The more the candy is
worked the lighter it will be in color,
but if made from molasses only, it will
be of bright yellowish brown shade,
and never SO white as that sold by
confectioners for molasses candy. Ere
quently some flavor is added, as vanil-
La or lemon, but the natural flavor OF
the boiled molasses is generally pre-
ferred.
WHITE MoLAssEs CANDY Take
two pounds of refined sugar, one pint
of pure sugar house syrup, and one
pint of best Porto Rico or New Orleans
molasses. Boil together until it hard
ems, as before described, when dropped
in cold water; add one teaspoonful OF
carbonate soda, and work in the usual
manner. This style of molasses candy
Is that made by the large confectioners,
and is, In fact, a sugar candy Favored
a little with molasses. 1t is essential
that the syrup obtained from the drain
ing of loaf sugar in the refining pro
cess be used. Much of the so-called
sugar house syrup is In reality nothing
but a syrup of glucose, and is manu-
factured from starch. 1t may be
known by its dark color and viscid
consistence, resembling thick mucilage.
1t is also less sweet to the taste than
the pure sugar syrup.
TAFFY.-Either of these two kinds
of molasses candy, if poured from the
kettle into tin trays, without working,
viii produce fine plain taffy. Itmay
be left in one sheet, the size Of the tray
in which it lie poured, or, when slightly
cooled may be marked off in squares.
EToRToN TAFFY-NE PLUS ULTRA
TAFFY. This is a favorite English con-
fection. To make it, take three pounds
of best brown sugar, and boil with one
and one half pints of water, until the
candy hardens in cold water. Then
add one-half pound of sweet favored
fresh butter, which will soften the can
dy. Boil few minutes until it again
and pour into trays. Flavor
with lemon if desired. Be careful not
to burn after the butter is in. You
will never have any desire for molasses
candy after trying this. Don't give it up
If you happen to miss it a little the first
time; the second time you will hit it.
SWEET POTATO PUBDING.-To two
cupfuls of mashed sweet potato( (boiled)
add one teacupful of sugar. one teacup-
full of butter, four eggs, one teacupful
sweet cream, one teaspoonful cinnamon
one grated nutmeg, one teaspoonful
lemon. (extract) and a pinch OF soda
in a teaspoonful OF water
Beat the eggs light, add sugar and nat-
ter rubbed to a cream, stir all together
in the mashed potato while hot. Gov
er a deep plate with puff paste and pour
in the mixture. Bake in a moderate
oven; when done, cover the top with
slices of fruit marmalade, and srrinkle
thickly with granulated sugar.
WASHING LINEN.-Mrs. Knapp has
given us her excellent method of wash
ingFlinen dresses, coats, &c, and it is