Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1877-11-17
Interesting Notes and Choice Receipts.
CHOCOLATE CARAMEIs.

Two cups of sugar, n of molasses,
one Of milk, one spoonful Of butter, one
of -four, halt a 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 boil until quite
thick, Butter tin flat pans and pour on
the mixture half an inch thick, and mark
in squares before it gets hard in cooling.
BOSTON CARAMELS,
One pint bowl bakers grated choco-
late, two bowels brown sugar, one bowl
New Orleans molasses, One-half cup OF
milk, a piece of butter the size of a small
egg; vanilla favor. 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 a knife.
Here are a few recipes for corrections,
which, though quite Common, some OF
your readers may not know how to make.
1t is a pleasant pastime for young people
of a winters evening to try their hand at
candy making, and by posting themselves
a little on the various kinds, they need
not be confined in variety to merely the
old-fashioned "molasses candy"
pop CORN BALLS.
For six quarts of pop corr boil one
pint Of molasses about fifteen minutes,
then put the corn into a larger pan and
pour the mOlasses over it, stirring briskly
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 n 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 frst
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 vanilla
1avoring before the cooking is completed
cool on fiat buttered plates and mark in
squares, before cold, so it can be easily
broken. This is a cheap CONNECTION, and
it is safe to say that no kind of candy
brings in so large a revenue to the small
manufactures and dealers from the school
children Of New York as Everton taffy.
SUGAR CANDY.
Six cups of sugar, one of vinegar, one
cup OF water, n spoonful of butter, n
teaspOonful of soda, dissolved in a spoon.
full OF boiling water. Boil all together
without stirring for half an hour, flavor
with w%intergreen, or to the taste, and
cool on plates or pull in the old style of
mOlasses candy.
CoO0ANJT CANDY.
Is the same as the above, except one.half
a cup of vinegar and double the mount
Of butter is used, and the grated or des.
sicated cccOanut is used in the propo
ton of one cup to every cup of water.
INDELIBLE INK.
have been asked to give a 2 od recipe