Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-02-06
SWEET NOTES FOR YOUNG PEOPLE

For the enjoyment of the young and IL
give them little pleasure for a winter.
evening, | will tell them how to make sew
| eral kinds of confectionery, which, with
| care not to scorch while cooking, will bt
just as nice as can be bought of the regu
I lar manufacturer
Molasses Candy-This is the way to make
| the molasses candy of our gradnmothersi
time: One quart of molasses, and butter
the size OF. an egg. Boil over brisk fire
till it will harden when dropped'nto water
Add one teaspoonful of carbonate of soda
to make it white and brittle, and when al
| most done one teaspoonful of essence OF
wintergreen. To be pulled while warm,
with buttered hands, and cut in sticks.
Lemon Drops-Upon one-half pound OF
powdered sugar pour Just enough lemon
juice to dissolve it. and boil to the consist
ency of thick syrup. Drop this on plates,
and put 1t in warm place to harden. BY
using raspberry syrup instead of lemon
juice you have raspberry drops.
Cocoanut Drops-Boil together four cups
of water, two and half pounds of fine
white sugar. four spoonfuls of vinegar and
piece of butter the size of an egg, till
thick, or nearly an hour. Just before re-
moving from the fire stir in one cup of
desiccated cocoahut, and lay in small, fat
cakes, on buttered plates, to cool and
harden.
Boston Caramels-Onepi pint Bakers grated
chocolate, one pint of New Orleans mo-
lasses, one-half cup of milk, piece of
butter the size of small egg, and vanill /.
flavor. Boil about twenty-five minutes. 1t
should not be SO brittle as other candies.
Pour in buttered tins, and mark in squares
deeply with knife.
Chocolate Cream Drops-Mix one-half a
cup of cream with two of white sugar. Boil
and stir full five minutes Set the dish into
another of cold water, and stir until it be-
comes hard; then make into small balls
about the size of marbles, and with fork
roll each one separately in the chocolate
which has in the meantime been melted in
a bowl over the boiling tea-kettle. Put on
brown paper to cool. Flavor with vanilla
if liked. This amount makes about fifty
drops.
Marshmallow Paste-Dissolve half a
pound of white gum arabic in one pint of
water; strain, and add half pound of fine
sugar, and place over the fire. stirring con-
stantly till the syrup is dissolved and all is
of the consistency of honey then add grad
ually the whites of four eggs, well beaten :;
stir the mixture till it becomes somewhat
thin and does not adhere to the finger
Pour all into a pan slightly busted with
powdered starch, and when cool divide into
small squares. Flavor to the taste just be-
fore pouring out.
Nut Candy-Boil two pounds of brown
sugar, half pint of water, and one gill of
molasses until it will harden when cool :;
then add the meats of the nuts, and allow
to cool and harden on fiat plates.
Butter Scotch-Boil together for half an
hour one spoonful of water, two of butter
four of molasses and nine of sugar Stir
briskly, and cool in thin Sheets
Cream Candy-Place large cupful of
granulated sugar i'll porcelain kettle with
three sponfuls of water; let it slowly dis
solve then boil briskly till it will crisp in
water. Stir IN teaspoonful of rose ex-
tract and half a teaspoonful of cream of
tartar. Pour into buttered platter, and
when cool work it until it is perfectly
white, Cut it in long strips and set away
to cool.-IChristian Union.