The Monitor. [volume] (Woodstown, N.J.) 1884-1892, 1891-07-31
cHoIcE HOMEMADE ooNFEcrross.

Orleans molasses, one cupful brown sugar,
one tablespoonful butter, one tablespoon
full Of vinegar; while this is cooking in
rather a 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 a little in cold water;
whep il seems hard aud crisp remove from
the fire and pour over the nuts; while still
warm cut in blocks Of convenient size.
Chocolate Caramels-Four cups Of gran
nlated sugar, one-half cup OF butter, one-
half cup Ct cream, one-tbird of a cake of
Baker, chocolate; put all in a shallow pan
and cock from twenty to thirty minutes;
when nearly done add two tablespoonfuIs
OF vinegar; stir as little as possible while
cooking; try from time to time; pour ont
into hnttered tins and cut into small
squares when partly cool; CRATE the chocc-
late. These should be very fine.
Cocoanut Drops Four t~ablespoonfuls
Of grated coeoanut, the white Of one egg
beaten stiff and about two t~ablespoonfuls
Of powdered sugar; a little more if the
mixture seems too soft; drop on buttered
paper and bake in a cool oven about Fl sen
minutes, or until q pale brown.
Chocolate Creams-One cup of granu-
lated sugar, one-tiird cup of cold water;
boil sugar and water until it just strings
when you lift a little up; remove from the
fire and beat (6rst iouring) until cool; do
not stir while cooling; when cool form into
balls ready for the chocolate. You can
put nuts. rasins, citron or bits OF figs ia
side the balls If desired. Melt the choco-
late in a bowl over the tea-kettle-part
Bakers and part sweet-dip the creams
in, and, when coated, remove and place to
cool on buttered papers. The great point
is to get the sugar and water cooked just
enough; if too much done it becomes
sugaTy instead of creamy; it can be cooked
over, adding water again.
Observation-Disclosures cups New Orleans
molasses, two cups of graduated sugar,
three fourths cup of butter, a very little
water; cook quickly about twenty minutes.
Try a little in cold water to see when it
becomes crisp; just before taking mp add
one-third of a ~teaspoonful of baking soda
well mashed and smooth; pour into but
tered tins to cool. 1t is ready to cut as
socn as it becomes perfectly cool.
Tafy-Two cups Of graduated 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 cooking; cool in but
tered tins and cut in squares.
Molasses Candy-Two cups of New Or
leans molasses. two ~tablespoonfuls of vim
egar, one cup of brown sugar, about q
tablespoonful of butter and a tablespoon
full of water. Just before taking off the
stove add one-third of a t~easpeonful of
soda dissolved in a few drops of hot water,
boil hard and stir well; try it from time TO
time. When done posr into buttered
dishes and pull with the tips of your fin
gers a little bit buttered. You can add
nut meats if you wish. Some like TO fla
vor with peppermint. When pulled cut
into little squares or sticks, as yon like.
Molasses Candy (another r~ecipe)-One
cup of New Orleans molasses, one cup of
maple siiup, one cup of brosu sugar, a bit
of butter the size of a walnut, tive tea
spoonfuis Of vinegar, a pinch of cooking
soda; boil until done.
Cream ~Candy-Two cups of granulated
sugar, one cup of cold water. one teaspoon
full cream Of tartar, a bit of butter the size
Of a hickory nut, do not stir; cook in clean
shallow pan until it hardeus in water; pull
while as hot as possible: flavor when done
as you choose; cut in kisses or sticks, as
you like.