The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1891-11-04
CHOICE HOMEMADE CORRECTIONS.

CHOICE HOMEMADE coNFEcTIoNs.s
Dressing for Popcorn-One table,
spoonful Of butter, three tablespoonfuls
Of cold water, one cup of granulatsd
sugar. Boil until it strings, then STIR
into three quarts Of freshly popped corn. 4 #
Taffy-Two cups of granulated sugar
one cup of New Orleans molasses, ONE
half cup of vinegar, two tablespoonfnls !
of melted butter; COOK a few moments
and try; do not stir while cookingi coot
in buttered tins and cut in squares.
Cocoanut Drops-Four tablespoonfula ]
of grated cocoanut, the white of one egg
Beaten stiff and about two tablespoons
fuls of powdered sugar. little more ~
the mixture seems too soft; drop on buff
tered paper and bake in cool oven aboufs
fifteen minutes, or until pale brown. @
Cream Caudy-Two cups of grana-
lated sugar, one cup of cold water, ono
teaspooaful cream of tartar, a bit oftbut-
ter size of a hickory nut; do not stirii
cook in clean shallow pan until it,
hardens in water; pull while as hot e
possible; favor when done as yous
choose; cut in kisses or sticks, as you
like. }tl
To Candy Fruit-Make a sirup OF ones
cup of granulated sugar, four tablespoons
fuls of water, two of vinegar and pinch
of soda; stir as little as possiblei dip the
fruit, punches of currants, cherries, etc,
in the mixture and let dry; they can be
dipped several times over; dry in
warm place. Nut meats can be candieg
in the same way. tSkJ
Butterscotch-Three cups New Or
. leans molasses, two cups Of granulated
sugar, three-fourths cup of butter a very,
little water; cook quickly-about twenty,
J minutes. Try little in cold water to-
see when it becomes crisp; just before:
taking up add one.third of teaspoonfniii
of baking soda we'll mashed and smooth y
pour into buttered tins to cool. It's
ready to cut as soon as it becomes per-
fectly cool. .--ssss ---sssss
Chocolate Caramels-Four cups oe!
cranulated sugar, one-haN 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 3
when nearly done add two tahespoonfuls
of vinegar; stir as little as possible while
cooking; try from time to time; pour;
out into buttered tins and cut into small
squares when partly cooli CRATE the the
chocolate. These should be very fine. g
Peanut Candy-Two cupfuls of Now
Orleans molasses, one cupful brown
sugar, one tablespoonful butter, one ta-s
blespoonful of vinegar. While this is
cooking in rather shallow pan remove
the shells and brown skins from the nuts :
Law them on buttered tins; try the candy
from time to time by dropping a little IN;
cold water; when it seems hard and
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.i
lated sugar, one.half cup of water, ones
half cup of vinegar, half tablespoonfuf
of butter added at the last, with half q
teaspoonful of cooking soda dissolved In
hot water; cook fast in shallow pan'
without stirring ON hour or until u.
crisps in cold water; pull 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 and is very nice.
Molasses ,Candy-Two cups of New
Orleans molasses, two tablespoonfuls OF
vinegar, one cup of brown sugar, about
q tablespoonful of butter aud a table.
spoonful of water. Just before taking
off the stove add one.third of tsa.
spcorful of soda dissolved in a 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 little bit but
tered. You can add nut meats II you
wish. Some like to favor with pepper
mint. When pulled cut into little
squares OF 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 and beat first tlouring) until
cool: do not stir while cooling; when
cool form into balls ready for chocolate.
You can put nuts, raisins. citrons or bits
of figs inside the balls if desired. Melt
the chocolate in a bowl over the tea-ket-
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. Chicago NeaOs. 81: