The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1888-04-11
Homemade Candy.
BY FLORENCE JOSEPHINE BoYcE,

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Were you ever acquainted with a
child who was not fond of candy? If
SO it must have been an exception
Children are taught that candy is in
furious, and some of it certainly is; yet
they enjoy eating it, even if it be COM
posed of the cheapest ingredients. You
see l speak from experience, for when
l was a child bit of candy was more
priced than 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 my little girl to be
healthy, and candy is very injurious to
the health" Now | am not mamma,
but / will tell you what l think very
good practice, and l hope some of the
tired mothers will give it a trial for their
benefit as we'll as that of their children.
Some manufacturers advertise pure
candy for sale, and although it always
lOoho NClN hlSC, dltCI CatlllS a wv NOu
will hardly agree with the confectioner
as to the purity. have some little nieees
who generally spend their birthdays
with auntie, and in order to have the
time pass pleasantly have given " this
and that " fair trial and at last de-
cided that a candy-pull is the most
aninuo1 hu tha 1itt1a folRc I alya
several kinds of candy, all of which are
relished by the little ones, and as it is
certainly impossible for it to be impure
their mamma does not object to their
eating proper quantity. After the
candy is done they each make up a
package and send it to some little play
course it will hinder the mothers work
but | would advise her to take glance
at the happy little faces and it will be
an ample reward. The eating of this
homemade candy has never caused my
little nieces a sickness, and the cost of
it is very insignificant. OF course you
have all read recipes for making candy,
but will give you few which l know
to be good
MoLAssEs CANDY.-Take two cup
fuls of molasses, one cupful of brown
sugar, butter half the size of hens
egg and one tablespoonful of vinegar.
Boil until it will harden on being
dropped into cold water. Stir often to
prevent burning When nearly done
stir in a tea-spoonful of soda. Pour
into buttered plates and pull, when
warm, with buttered hands. Then cut
in sticks.
TAFFY.-This, when made with white
sugar, becomes beautifully white on
being pulled. Take one pound of
sugar, water enough to dissolve it and
one tablespoonful of butter. When it
bois add tablespoonful of cream of
tartar, or two tablespoonful of pure
vinegar. Boil fifteen minutes, and just
before you take it from the stove add a
few drops of lemon or vanilla. When il
is cool enough to handle pull until it is
very white, and twist or cut in any
form desired. If you want to make
nut candies take some of the taffy, just
when it is ready to harden, and stir in
any kind of nut-meats. Then pourintC
buttered plates and cut into squares
with buttered knife.
CHOCOLATE AND OTHER CREAMS
All kinds of creams can be made with
powdered white sugar, the white of an
egg and water well beaten together
and this kind of candy requires NJ
cooking. Take the whites of two eggs
and an equal amount of water care
fully measured in cup. Beat them
well together until the egg is stiff; ado
a dessert-spoonful of lemon or vanilla
and enough powdered sugar to make
quite stiff. Take this paste on YOU
molding-board and knead until it feels
smooth. While doing this have {
small piece of chocolate melting in {
bowl over the steam of kettle. Gu