Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1883-01-05
For the Sweet Tooth of Little Folk.

Any, except the finest and richest of
the confectionery of the shops is, in the
opinion of many, quite surpassed by the
fresh home made article. Accordingly
n number of recipes, collected with great
care, are here given. Many of them are
so simple as to be easily made, and the
children may have almost rs much
pleasure in manufacturing their candies
rs in eating them.
For very delicious white taffy, take
two pounds of granulated sugar, one
tcacup of cold water, two teaspoonfuls
OF butter, two teaspoonsfuls of vinegar.
Boil without stirring, until it is brittle
when tested in cold water. When done,
add one tablespoonful of essence of
vanilla and pour into abuttered platter;
when sufficiently cool pull until it is
white and brittle; cut into sticks.
A nice lemon candy is made by boil
ing together slowly for half an hour u
pound of sugar and one cup of water;
add Lite hot vinegar to clear it. Test
by dropping in cold water, and when
brittle. flavor with lemon; pour on but
tered tins. Any kind OF chopped nuts
may be added.
A nut taffy may be made with maple
w toPSbhSl WV DouIuo
OF maple sugar and one pint of water,
until it is crisp when dropped into cold
water. Do not stir it, When ready to
take off the stove add n tablespoonful of
vinegar. Pour into buttcred tins or
platters Incl with nut meats, and when
cool enough mark off into strips
Pure cocoanut drops are made by
beating 10 gether one grated cocoanut,
ne.half pound of fine sugar and the
whites OF foir eggs, well beaten. Drop
with Il tablespoon on buttered paper
and brown slightly in quick oven.
For cream almonds take two and a
half cups of fine sugar and one-half cup
of water. Boil four minutes, then beat
till cool enough to handle. Mold over
almond nuts and roll in coarse sugar.
The following is for chocolate CREAMS,
To make the insides mix together two
cups of sugar, one cup OF water and one
and Il half table-spoonfuls of arrowroot.
Let them boil from five to eight minutes,
stirring all the time. After this is taken
from tho fire stir until it comes to a
cream. When it is nearly smooth add
one teaspoonful of vanilla and make the
cream into balls. For the outside melt
one half pound of bakers chocolate, but
do not add water to it. Roll the cream
balls into the chocolate while it is warm.
One cup of grated cocoanut stirred into
the cream as it is cooling improves them.
Recipes for chocolate caramels are
many and varying. The one here given
is much used and simple. Take OF
grated chocolate, milk, molasses and
sugar one cupful each; piece of butter
the size of an egg. Boil until it will
harden when dropped into cold water
! Flavor with vanilla. Put on buttered
tins, and mark off into squares when
partly cool.
Delightful bonbons are prepared in the
following way: Syringe enough orange
! juice into cup with confectioner' s
mold into any desired shape. Then roll
in granulated sugar and place ON but
tered paper.
The above are all choice recipes. and
with their aid any clever person can
manufacture very dainty bonbons. 1t is
advised in making these or other con-
fections that the sugar or molasses be
cooked in a vessel set inside another
vessel partly filed with boiling water.
This precaution VIII prevent the syrup
| from burning,
Children are always delighted with
pop corn balls, and these are easily
made. Grind the popcorn and stir it
into boiling syrup composed of half a
cupful of white sugar and S teaspoon
fuls of wafer to every quart OF corn.
When cool enough mold into balls and
roll in pulverized sugar. Or, make
sugar or molasses taffy, and while hot
stir in whole popcorn. then let it cool
and mold into balls For this operation
buttered hands are required, and for
pulling any candy white the finge IS
should lie buttered, but no more than is
really necessary, or the candy will be
greasy.
A plain molasses tafy which can be
pulled quite white is made rs follows
Boil one pint OF molasses and half cur
of sugar dissolved with three table,
spoonfuls of vinegar, stirring often
Test by dropping in cold water. Wher
nearly done, add butter the size of {
walnut and half teaspoonful OF sodf
dissolved in u little warm water. Ado
any flavor desired, stir well for minute
and pour into buttered pan OF platter
When cool enough work white.
For vinegar candy boil. without stir
ring, three teacupfuls of sugar, half {
teacupful of vinegar and the same o
water. Add one teaspoonful of soda
When it crisps in water, pour into but
tered platter. NJ Y WOrM.