The Bolivar bulletin. [volume] (Bolivar, Hardeman County, Tenn.) 1865-1888, 1877-11-15
InterestInE Notes and Choice Receipts.
CHOCOLATE CARAAIELS.

CHOCOLATE CARAMEDS.
Two cups of sugar, one of mOlasses,
one of milk, one spoonful of butter, one
of -four, half pound of bakers ChOco>
late butter your saucepan, put in sugar,
molasses and milk and boil slowly, stir
ring continually for fifteen minutes then
add butter and -four, stirred to a cream,
and boil five minutes longer then add
the chocolate, grated, and bell until quite
thick. Butter tin fat pans and pour on
the mixture half an inch thick, and mark
in squares before it gets hard in cooling.
BOSTON CARADEELS.
One pint bowl bakers grated choco-
late, two bowels brown sugar, one bowl
New Orleans mOlasses, One-half cup OF
milk, piece of butter the size of a small
egg; vanilla flavor. Boil slowly for
| twenty-five minutes. 1t should not be
as brittle as molasses candy, but some
what elastic. Pour into buttered tins
when partly cool work into squares, quite
| deep, with knife.
Here are a few recipes for CONNECTIONS,
which, though quite common, some oil
| your readers may not know how to make.
| 1t is pleasant pastime for young people
of a winters evening to try their hand at
candy making, and by posting themselves
little on the various kinds, they need
not be confined in variety TO merely the
old-fashioned "molasses candy"
POP CORN BALLS.
Fer six quarts of pop corn boil one
! pint of molasses about fifteen minutes
then put the corn into a larger pan and
pour the molasses over it, stirring briskiy
until thoroughly mixed; then, with
clean hands, make into balls of the
desired size,
LEMON DROPS
Pour clear lemon juice upon powdered
sugar and boil till a thick syrup; then
drop upon plates in drops singly and put
to dry in a warm place.
Or, pour four ounces of lemon Juice
upon one pound of loaf sugar with the
same amount of rose water as of lemon
juice boil to a thick syrup, add grated
lemon peel and proceed as in the FIRST
recipe.
RASPBERRY DROPS
Are made by using the Juice of either
fresh berries, or the preserve syrup, in
the same place of lemon juice.
EvERTON TAFFY.
One quarter pound butter melted with
one pound Of brown sugar stir over a
brisk fire for fifteen minutes, or until
the mixture becomes brittle when drop
ped in cold water; add lemon or vanills
fiavoring before the cooking is completed
cool on fiat buttered plates aud mark il
squares, before cold, so it can be easily
broken. This is a cheap CONNECTION, ans
it is safe to say that no kind of candy
brings in so large a revenue to the small
manufactures and dealers from the schoo
children of New York as EvertOn taffy
SUGAR CANDY.
Six cups of sugar, one of vinegar, on
cup of water, one spoonful of butter, on
teaspoonful of soda, dissolved in a spoon
ful of boiling water. Boil all togethe
without stirring for half an hour, havO
with wintergreen, or 10 the taste, an,
cool on plates or pull in the old style c
moiasses candy.
COCOANUT CANDY.
Is the same as the above, except one-hal
a cup of vinegar and double the amour
of butter is used, and the grated or de:
sicated cCcoanut is used in the proper
) ton of one cup to every cup of water.
INDELTBLE INK.
have been asked to give : 'od recip