The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1890-10-03
HOMEMADE cARAMELs,

hVMb-AAOE CAhAmELSs
These are the ingredients: Navigation of
New Orleans molasses, cup of vinegar, a
piece of butter as large as two eggs, good
teaspoonful of saleratus dissolved in hot
water.
We melted the sugar in the.vinegar, stirred
It into the molasses, and let it come to the
boil stirring steadily.
When the syrup began to thicken we drop
ped In the saleratus, which makes it clear
then Touring our hands, each took position,
and pulled it till it was white.
Then we made maple-sugar caramels.
Have you ever tried them? They are splen-
die: You must have maple sugar to begin
with real sugar from the trees in Vermont
If you can get 1t. You will need deep
saucepan. Then into quart of fresh sweet
milk break two pounds of sugar Set it over
Boil, boil, boil, stir, stir, stir. Never mind
If you face grows hot. One cannot make
candy sitting in rocking-chair with a fan.
One dosen't calculateto. as Great-aunt Jessa-
mine always says.
The way to test it when you think it is
done is to drop portion in cold water. If
brittle enough to break, it is done. Pour in
to square buttered pans, and mark it off
while soft into little squares with knife.
Some people like cream candy. 1t is made
In this way: three large cupfuls of loaf-sugar
six tablespoonful of water. Boil, without
in water like molasses candy. Flavor It
with essence of lemon or vanilla just before
IL Is done, add one teaspOonful of cream of
tartar. Powder your hands with flour, and
pull 1t until 1t is perfectly white.
Plain CdrGmeLs.-One pound of br lwn
sugar, quarter OF pound of chocolate, one
pint OF cream, one teaspoonful of butter, two
tablespoonful of molasses. Boil for thirty
minutes, stirring all the time; test by drop
ping into cold water: Flavor with vanilla,
and mark off as You do the maple caramels.
Home made candy is sure to be Of good
materials, and will seldom be harmful unless
the eater takes a great quantity. Then the
pleasure of making it counts for something.
From "Mothers Way" by Margaret E.
SaDgster. in Harpers Young People.
NOVELTIES IN JEwELRY.
A grain of corn in yellow enamel is a fam
tasy for scarf-pin.
Pen trays, with raised ornaments of per-
forated edges. are pretty addition to the
writing table.
The spiral combinations of silver, bone
and ivory remain favorite handles of every
hook.
There is a sudden and marked popularity
in flower jewelry of deep-tinted gold, usually
uniting diamond in the centre. The pelar-
gonium is new form, and adapts well to
the style.
Three dimes skeletonized are sat at a
brooch. A silver dollar treated in the same
way makes another brooch. In these all the
silver forming the background is removed
from the figures, and the coins are set as
perforated carvings.
A mourning watch seen is pretty enough
to be consolation. The chatelaine is made
Of oblong blocks of onyx set in tiny threads
OF gold. Each block has flower-like form
In diamonds. The watch is an onyx globe
with girdle of diamonds.
Silver cases of many watches are so beauti-
iuiiy wrought that they are fairly works of
arr. they are usually oxidized and Orna-
tnhented In relief, the artistic feeling being
9apanese, and with that decoration of color
81 o9ch as Is often rendered in etchings: one
~ br e1'eSe, an open.faced watch, has the cover
Which S5hi is ~ n waving lines around the face,
ais in raised silver figures and 0 WITH u eeld
nanus: U ts silver watches have the mono