Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1883-01-12

! Any. except the finest and richest o.
the confectionery of the shops is, in the
| opinion Of many. quite surpassed by the
4 fresh home made article. Accordingly
. number of recipes. collected with great
care. are hero given. Many of them are
20 simple As to be easily made. and the
children may have almost - much
| pleasure in manufacturing their candies
as in eating them.
/ For very delicious white taffy. take
two pounds of Granulated sugar, one
teacup OF cold waller, 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 a buttered 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 =
pound Of sugar and ono 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
sugar by boiling together two pounds
OF maple sugar and one pint Of water.
until il Is crisp when dropped into cold
water. DO not stir il. When ready TO
take Of the stove add tablespoonful OF
vinegar. Pour into buttered tins or
platters lined with nut meats. and when
cool enough mark Of into strips
Pure cocoanut drops are made by
beating 10 sether one grated cocoanut
enc half pound Of iioe sugar and the
whites Of four Eggs. we'll beaten. Drop
with tablespoon on buttered paper
and brown slightly II : quick oven.
For cream almonds take two and
half cups OF fine sugar and one-half cup
OF water. Boil four minutes. then beat
TIL 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 half table-spoonfuls of arrowroof.
stirring a'l the time. Amy this is taken
from tho fire stir until Il somes TO . |
cream. When It 10 nearly smoo>h add
one teaspoonful Of vanilla aid makc tine !
cream Into balls. For the outside luet |
one-half pound Of bakers chocolate. Nj |
do not add water 70 Il. Roll the cream |
balls into the chocolate while Il is warm !
One cup Of grated oocoanut stirred into /
the cream as It il cooling improves them.
Recipes for chocolate caramels arc
many and varying. The one here given
Is much used and simple. Taks o.
grated chocolate, milk, molassos and
sugar one cupful each piece Of butter
the size Of an egg. Boil until il will
harden when dropped into cold waier.
Flavor with vanilla Put on butterej
tins. and mark of into squares wheA
partly cool. 4
Denghtful bonbons ara prepared in tho
lollowins way: Syringe enough orange
juice into . cup with confectioner's
sugar 70 make Of right consistency 10
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
very dainty bonbons II IL
advised in making these or other con-
Icctions that the sugar or molasses he
cooked In . vessel set inside another
ressel partly filed with boiling water
This precaution VIII prevent The syrup
rom burning 4z
Childsen are always delighted with
pop corn balls, and these are easily
made. Grind the popcorn and STIR Il
nto boiling syrup composed Of half
,upful of white sugar and . tcsspoon-
uls Of wafer 10 every quart Of corn
When cool enough mold into balls and .
oil IN pulverised sugar. Or. make
uxar or molasses tally. and while hot
tir in whole popcorn. then let II cool
nd mold into balls For this operation !
uttered hands are required. and for
,ulling any candy white tho fingsn
hould 10 buttered. but no more than h I
ealIy necessary. or the candy viii b
rcasy.
A plain molsssss taiyy which sau b .
's1Ilod quite white u mNdo ~ follows:
Ioil one pint Of molassss and hall . cup !
{ sugar dissolved with three table
poonfuls Of vinegar, stirring oftcn.
est By droppine IN cold water. When
early done, add butter the sire Of = {
vainut and half . teaspooa@ul "a Dis {
issolved In : little warm water. Add !
nv favor desired stir well for minuts Z
nd pour into butferod pan or platter. =
vben cool enough work white.
For vinegar candy bail. without stir
|ne. three teocupfuls Of sugar. hall
rr1rl = v!cekrr - - 60 -
vhen 4 cri-ps n wsser. pour in1s 61ut
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