Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1888-02-18
SWEETS ZOE HoME ANp pARr1Es.

SWEETS FOR HOME AND PARTIES.
As there is perhaps nothing in which
young people take more delight in So
cial way, both in the home circle or in the
enjoyment of calling friends, than in
making and eating choice candy, the fol-
lowing from the American Girls Hand
book will be of special interest and in
sure success in this pleasant pastime. The
author says:
Though cooking in general may not be
regarded with much favor by the average
schoolgirl, she is always anxious to learn
how to make candy, and halls recipe as
boon. The following recipes for peanut
candy, butter scotch, and molasses candy
were obtained from friend who makes
the best homemade caEdy it has ever been
our good fortune to taste, and, as she rec
ommends them, we may rely upon their
being excellent. We give them, with her
comments, just as she wrote them:
Delicious Peanut Candy.-Shell your
peanuts and chop them fne measure
them in cup, and take just the same guam
tlty of granulated sugar as you have pea
nuts. Put the sugar in skillet, or spider,
on the fire, and keep moving the skillet
around until the sugar is dissolved; then
put in the peanuts and pour into buttered
tins. This is delicious, and so quickly
made.
Butter Scotch.-Two cups of brown su-
gar, half cup of butter, four tablespoonfuls
of molasses, two tablespoonful of water,
two tablespoonful of vinegar. Boil until
it hardens when dropped into cold water,
then pour into buttered tins.
Molasses Candy.-Two cups of brown
sugar, half-cup of New Orleans molasses,
two-thirds cup of vinegar and water mixed,
piece of butter half the size of an egg.
When the candy hardens in cold water,
pour into shallow buttered tins, and as
soon as it is cool enough to handle, pull it
until it is of straw color. Splendid!
Here are two recipes which another
friend has kindly sent us:
Chocolate Creams.-To the white of one
egg add an equal quantity of cold water.
Stir in one pound of confectioner's sugar.
Flavor with vanilla. Stir until fine and
smooth then mold into balls and drop into
melted chocolate.
To melt the chocolate, scrape and put it
in tin cup or small saucepan over kettle
where it will steam. Let the chocolate
be melted while the cream is being pre-
pared.
Walnut Creams.-Make the cream as for
chocolate drops and mold into larger balls.
Place the half of an English walnut on
either side and press them into the cream.
The cream prepared in this way, we
have found, can be used for various kinds
of candy.
Small pieces of fruit of any kind and
nuts can be inciosed in the cream, making
a great variety. Chocolate may be mixed
with it; and if strong, clear coffee is used
in place of the water, the candy will have
the coffee flavor and color which some
people like
Walnut and Fruit Glace.-Put one cup
of sugar and half cup of water in a
saucepan, and stir until the sugar is all
dissolved; then place it over the fire, and
let it boil until it hardens and is quite
crisp when dropped in cold water. Do not
stir it after it is put on the fire.
When cooked sufficiently, dip out 4
spoonful at time, and drop in buttered
tins, leaving space of an inch or so be-
tween each spoonful. Place on each piece
of candy the half of walnut, or the fruit
which has previously been prepared, and
pour over them enough candy to cover
them, always keeping each piece separate.
Any kind of fruit can be made into
glace. When using oranges, quarter them
and remove the seeds. Strawberries, in
their season, and peaches also make deli
cious glace.
The remainder CT our recipes have been
taken from family recipe-books, and al
though we have not tested them ourselves.
we think it may be safely said that they
are good ones.
Marshmallow Paste - Dissolve one
pound Of clean, white gum arabic in one
quart of water strain, add one pound of
refined sugar, and place over the fire. Stir
continually until the sirup is dissolved and
the mixture has become of the consistency
of honey. Next add gradually the beaten
whites of eight eggs stir the mixture all
the time until it loses its thickness and
does not adhere to the finger. Flavor
with vanilla or rose. Pour into a tin
slightly busted with powdered starch, and
when cool divide into squares with sharp
knife.
Toasted Marshmallows-Tie string on
the end of a cane or stick, fasten bent pin
on the end of the string and stick the pin
into a marshmallow drop. Hold the marsh
mallow suspended over an open fire and
let it gradually toast. When it begins to
melt and run down it is done.
For small party, toasting marshmal-
lows will be found quite merry pastime,
and great many persons consider the
candy much better for being thus cooked
the second time.
Chocolate Caramels.-Two cups of sugar,
one cup of molasses, one cup of milk, one
tablespoonful of butter, one tablespoonful
of -four, half pound of Bakers chocolate
Grease your pot, put in sugar, molasses and
milk; boil fifteen minutes, and add butter
and flour stirred to a cream. Let it boil
five minutes, then add the chocolate,
grated, and boil until quite thick Grease
shallow pans and pour in the candy half
an inch thick, marking it in squares before
it becomes hard
Popcorn Balls.-Six quarts of popped
corn, one pint of molasses. Boil the molasses
about fifteen minutes; then put the corn
into a large pan, pour the molasses over it,
and stir briskly until thoroughly mixed.
Then, with clean hands, make into balls of