The Providence news. (Providence [R.I.]) 1891-1906, 1891-11-27
MAKING CANDYAT HOME.
Several Sorts Of Dainty CONNECTIONS
for Thanksgiving Week.
THE OLD WAY AND THE NEW WAY.
Our Grandmothers Pulled Candy and
Their Granddaughter Mold It.
To Tnllfs ,rith Womcn. |.

win you please publich some recipes for
WHAT DO SS% yon thinR s of my Wv" writingf ting CT
In answer TO the foregoing petition,
written in clear, pretty hand, the fol-
lowing suggestions are offered:
There are two ways of making candies
at home-one that wis in vogue with our
grandmothers, and another which has
sprung into popularity within the past
few years. Some of us have taken part in
the old-fashioned candy pulls, and can re
member the breathless interest with
which the molasses was watched during
the last critical moments on the fire, the
eagerness with which experiment after
experiment was made TO test its fitness for
pulling, the zeal with which that pulling
was begun, and the blistered palms and
finger tips and weary arms with which II
was concluded.
There are several varieties OF these
cooked candies, such as plain and nut
tatfy, butter scotch, vinegar candy, cream
candy, caramels etc. For some OF these
recipes are given below, and there are
many people who prefer them to the home
made French candies, so popular with the
young folk of the present day.
The first and more difficult way OF pre-
pairing the cream for French candies is by
boiling it. For this tonddnt, as 1t is
called, take a pound of granulated sugar
and put it over the fire in very clean
saucepan with small cup of cold water
and a third of teaspoonful OF cream tar
tar. Boil without stirring for fifteen
minutes, until a thread forms on the tine
of fork dipped into the syrup. Test it
further by dropping half teaspoonful OF
the syrup into cold water. If it can then
be nodded with the fingers into soft ball
take the saucepan from the fire carefully
| and set in n cool dry place. When cool
| enough TO handle stir it with a spoon TO a
| cream-like consistency and then work II
| with the hands as You would dough. Set
| il away until needed in small jars or jelly
| glasses, covering the top with oiled paper:
| When required for use il can be warmed
| to the desired consistency
BY the second method the cream is Dre-
| pared without cooling. The confectioners'
| or XXXX, sugar must be used. To the
| whites of two eggs allow an equal quantl-
| ty of cold water, and mix enough sugar
| with this to make smooth paste that can
| be readily handled. With this for a basis
several kinds of candies may be made. For
cream walnuts place between the two
| halves of an English walnut kernel bit
| of the cream. Hickory nuts OF blanched
| almonds may be 81 b,ttuted for the wal
nuts. Dates may be stoned and divided
| and a little of ths&rream placed be
| tween them, and raisins or candied cher
| ries may be used in the same way. Grated
orange or lemon peel or cocoanut may be
| worked into the sugar, and this formed
| into oblong rolls or tablets For chocolate
creams utdL BTdltD III ~ cup Oh
| the stove, and roll in this little balls OF the
cream. The cream may be colored pink
with cochineal or green with spinach juice
| and may be favored to suit the taste.
The fonddnt may be used in the same
way. The chief advantage over the un-
cooked cream IS That 1t does not harden
| quite so quickly aud that the candies
| made with it keep better than do the
| others The manufacture of these can
| dies once begun, new combinations Will
| promptly suggest themselves. Chopped
| hickory nut, walnut, pecan or almond
| kernels may be stirred into the cream to
make nut bar" candied fruits of various
kinds chopped may be used for fruit
bar" and grated cocoanut mixed with the
cream for 'cocoanut bar"
| OLD FASHIONED MoLAssEs CANDY
| Four cups molasses one cup sugar, half
| cup vinegar, one ounce butter, one tea
| spoonful soda boil the molasses, vinegar
and sugar together, stirring often until a
little dropped from spoon will harden
in cold water; add the butter and soda,
pour into buttered platters, and when
cool enough TO handle pull with buttered
| finger tips until white. This makes good
taffv into which to stir nuts of any sort.
BUTTER SCoTCH.-Three cups sugar,
three tablespoonfuls water, one table
spoonful butter; boil without stirring
until it will harden in cold water Pour
into buttered platters and mark with a
knife into squares as it cools.
| CHOCOLATE CARAMELs.- cupfuls
brown sngar, half cupful water one cup
| full grated chocolate, two tablespoonfuls
| butter boil until little will harden in
water, stir until it begins to grow firm,
| then turn into buttered pans and mark
| into squares.
CREAM CANDY.-Four cupfuls white
sugar half cupful cold water; boil with
out stirring until it crisps in water add a
| teaspoonful of cream of tartar and flavor
| ing to taste and pull until white.