The Bennington banner. [volume] (Bennington, Vt.) 1858-1894, 1888-04-19
HOME MADE CANDY,
BY FLORENCE JOSEPHINE BoYCE.

BY FLORENCE JOSEPHlNE bOhCE'
Were you ever acquainted with a child
who was not fond OF candy? II 80 it
must have been an exception. Children
are taught that candy is injurious, and
some of it certainly il; yet they enjoy
eating it, even If it be composed OF the
cheapest ingredients. You see lspeak
| from experience, for when | was a child
a bit of candy was more priced than a
warm hood or cloak for the cold winter
days. Although my mother was very
kind and indulgent, she would never
allow me to eat candy except as rarity
now and then, for, she said, want ms
little girl to be healthy, and candy is
very Injurious to the health. Now | am
not mamma, but | will tell you what |
think very good practice, and l hope
some of the tired mothers will give it a
trial for their benefit as well as that Of
their children. Some manufacturers
advertise pure candy for sale. and al
though il always looks very nice, after
eating bit you will hardly agree with
| the cOnfectioner as to the purity. | have
some little nieces who generally spend
| their birthdays with auntie, and in or
der to have the time pass pleasantly |
have given this and that a fair trial ami
at last decided that candy pull is the
most enjoyed by the little folks. | make
several kinds of candy, all of which are
relished by the little ones, aud as it is
certainly impossible for 1t to be impure
their mamma does not object to their
eating a proper quantity. After the
candy is done they each make up little
package and send it to some little play
| hn lnag ha (lf
il will hinder the mothers work, but
would advise her to take a glance at the
happy little faces and it will be an ample
reward. The eating Of this home made
candy has never caused my little nleces
a sickness, and the cost of 1t is very in
significant. OF course you have all read
recipes for making candy, but will
give you a few which l know 10 be
good.
Molasses Candy Take two cupfuls OF
mOlasses, one cupful of brown sugar,
butter half the size Of hens egg and
one tablespoonful of vinegar. Boil un
til 1t will harden on being dropped into
cold water. Stir often to prevent burn
ing. When nearly done stir in tea
spoonful of soda. Pour into buttered
plates and pull, when warm, buttered
hands. Then cut in sticks.
Taffy.-This, when made with white
sugar, becomes beautifully white on be-
ing pulled. Take one pound of sugar
water enough to dissolve In and one IT,
blespoonful of butter. When it boil'
add table spoonful o. butter. Wher
it boils add table spoOnful OF cream o.
, tartar, or two table spoonfuls OF pure
, vinegar. Boil fifteen minutes, and jus
! before you take it from the stove add I
. few drops OF lemon or vanilla, WheI
= it is cool enough to hatdle pull until i
Is very white, and twist and cut in any
form desired. If you want to make nu
| candies take some of the tatfy just wheI
it is ready TO harden, and STIR in an.
kind OF nut meats. Then pour into but
r tered plates and cut into squares with
butt. red knife.
Chocolate and Other Creams.-Al
q kinds of creams can be made with pow
r dered white sugar. the white Of an egI
? and water well beaten together; AM
D this kind of candy requires no cooking
D Take the whites Of two eggs and al
equal amount Of water carefully meas
4 ured in cup, Beat them well togethe
q until the egg is stiff add desSer
bDOOulull VI anu VhOuH
( powdered sugar to make quite stiff
Take this paste on your mOlding boar,
1 and knead until it feels smooth. Whll
. doing this have small piece OF choco
D late melting in bowl over the steam o
$ a kettle. Cut the candy dough in piece
about the size of hickory nut, roll i
D., your hands into round balls and set then
2 in cool place 10 harden. When the.
8 are quite firm dip them IN the chocolate
drain out with fCrk and put on but
:. tered plate to dry. The amount of can
. dy dough mentioned will make abuu
q one hundred creams. As you will prot
!, ably not care for 80 many of one kind
you can use one-third or one.half au
n save the rest for other creams. Fu
date creams take the stones from Tn
:. dates, fill with piece OF CANDY doug
e and roll each in sugar. Roll out sma
n piece of the candy dough and put lay
y er OF split figs on 1t; then another laye
OF candy and another of figs; cut
o squares and leave to stiffen, For almOn
e creams roll each almond in a piece c
}. candy, then In sugar and dry. For wa
nut kernels in halt, shape pieces of tn
e dough in thick lOzenges, put half nu
Y on each side, press firmly ami set ava
to harden. For cocoanut creams 70
b out piece Of candy dough, sprlnkI
thIckly with cocoanut and cover wit
p another layer of candy; roll it slight
e and cut in squares.
9 Do not forget that all these candle
It must be set in cool place to harden, an
u If the tired mothers, who are almost
= loss to find patience to endure the CT
for cent to buy candy, profit by thet
d recipes l will be glad to give 9th,
e kinds, accompanied by little good ao
q vice, some other time.