Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1891-11-07
CHOICE HOME MADE CONNECTIONS.

spoonful of butter, three tablespoonfuls
of cold water, one cup of graduated
sugar. Boil until it strings, then stir
into three quarts of freshly popped corr
Taffy-Two cups of granulated sugar,
one cup of New Orleans molasses, one
half cup OF vinegar, two tablespoonfuls
of melted butter; cook a few moments
aud try; do not stir while cooking; cool
in buttered tins aud cut in squares.
Cocoanut Drops-Four tablespoonfuls
of grated cocoanut, the white of one egg
beaten stiff and about two tablespoon
fuls of powdered sugar. little more if
the mixture seems too soft; drop on but
tered paper aud bake in a cool oven about
fifteen minutes, or until pale brown.
Cream Candy-Two cups of granu-
lated sugar, one cup of cold water, one
teaspoonful cream of tartar, bit of but
ter size of hickory nut; do not stir;
cook in clean shallow pau until it
hardens in water; pull while as hot as
possible; flavor when done as you
choose; cut in kisses or sticks, as you
like.
To Candy Fruit-Make strip of one
cup of granulated su gar, four tablespoon
fuls of water, two of vinegar and pinch
of soda; stir as little as possible; dip the
fruit, punches of currants, cherries, ETC.,
in the mixture and let dry; they eau be
dipped several times over; dry in
warm place. Nut meats can be candied
in the same way.
Butterscotch-Three cups New Or
leans molasses, two cups of granuated
sugar, three-fourths cup of butter, a very
little water; cook quickly-about twenty
minutes. Fry little in cold water to
see when it becomes crisp; just before
taking up add one-third of a teaspoonful
of baking soda well mashed and smooth !;
pour into buttered tins to cool. 1t is
ready to cut as soon as it becomes per-
fectly cool.
Chocolate Caramels-Four cups oil
granulated sugar, one-half cup of butter,
one-half cup of cream, one third of a cake
of chocolate; put all in shallow pan
and cook from twenty to thirty minutes,
when nearly done add two tablespoonfuls
of vinegar; stir as little as possible while
cooking; try from time to time; pour
out into buttered tins aud cut into small
squares when partly cool; CRATE the
chocolate. These should be very fine
Peanut Candy-Two cupfuIs of New
Orleans molasses, one cuptul brown
sugar, one tablespoonful butter, one ta-
blespoonful of vinegar. While this is
cooking in rather shallow pan remove
the shells and brown skins from the nuts /;
lay them on buttered tins; try the candy
from time to time by dropping little in
cold water; when it seems hard AMI
crisp remove from the fire aud pour over
the nuts; while still warm cut in blocks
of convenient size.
Sugar Candy-Three cups of granu.
lated sugar, one-half cup of water, ono
half cup of vinegar, half tablespoonful
of butter added at the last, with half
teaspoonful of cooking soda dissolved in
hot water; cook fast in shallow pan
without stirring au hour or until it
crisp3 in cold water; Dlll while quite
hot, with the tips of your fingers but
tered, until the candy is white This
candy is considered less harmful than
any other sort aud is very nice.
Molasses Candy-Two cups of New
Orleans molasses, two tablespoonfuls of
vinegar, one cup of brown sugar, about
a tablespoonful of butter and table
spoonful of water. Just before taking
off the stove add one third of tea
spoonful of soda dissolved in few
drops of water, boil hard and stir well;
try it from time to time. When done
pour into buttered dishes and pull with
the tips of your fingers a little bit but
tered. You can add nut meats if you
wish. Some like to favor with pepper
mint. When pulled cut into little
squares or sticks, as you like.
Chocolate Creams-One cup of granu.
lated sugar, one-third cup of cold water;
boil sugar and water until it Just strings
when you lift little up; remove from
the fire aud beat first fouring) until
cool; do not stir while cooling; when
cool form into balls ready for chocolate.
You can put nuts, raisins, citrous or bits
of figs inside the balls if desired. Melt
the chocolate in bowl over the teal et-
tie, dip the creams in, and when coated
remove and place to cool on buttered
papers. The great point is to get the
sugar cooked just enough-if too much
done it becomes sugary instead of
creamy; it can be cooked over, aiding
water again.-Chica2o Nesss.