Southern standard. (McMinnville, Tenn.) 1879-current, 1891-11-07

teaspoon of lemon extract, one tea
spoon of cream of tartar, and little
water to moisten the sugar; boil I'M
til brittle. The extract should be
added just before turning the mass
into buttered plates. Cut in squares.
CREAM CoCoANUT CANDY.
This is one of the most delicious
and wholesome of candies, and can
be made so cheaply that it should
figure in every hOusekeepers cOllec-
ton of dainties. Heat slowly togeth-
err, one and half pounds of graz ula-
ted sugar and the milk Of a cocoanut
until the sugar is melted, then boi!
for five minutes. Add one cOcoanut
finely grated and boil for ten minutes
longer, stirring it constantly to pre-.
vent burning. 1t will take this can.
dy about two days to harden.
CHOCOLATE CARAMELs.
One and half cups grated chOcO>
late, four cups of brown sugar, one
and a half cups of cold water, an
egg'sized piece of butter, and two
tablespoons of acid vinegar. Boil
this mixture over a brisk fire, until
ii will become brittle on immersion
in water. Do not stir, but shake the
vessel while boiling, when finished,
pour off into butter and favored
dish, and divide into squares while
soft. Lemon or vanilla, two table,
spoons gives the caramels q dainty
flavor.
CHOCOLATE VANILLA CREAMS.
Two cups Of pulverized sugar and
a half cup of cream. Boil for five
minutes and mold into balls while
hot take as much grated chocolate
as is necessary, and steam over a tea
kettle until soft; cover the balls
with this and set away to harden.
Now, regarding the extract, it should
be added to the sugar and cream be.
fore putting on the stove. If one
wishes, and has time and material
one can use different extracts in sep
arate lots Of the mass and thereby
secure delicate shades, white, green,
pink and yellow centers for the choc-
olate coverings. Strawberry extract
will give pinkish. hue, lemon, 8
yellow tint, while vanilla, unless
used extravagantly, leaves the cream
white, etc.
PEANUT BARS.
One cup of brown sugar, one cup
New Orleans molasses, one half cuI
of water, tablespoon Of butter, half {
teaspoon of cream of tarter. A!
soon as it will harden in water, ado
three cups of shelled peanuts, through
which has been rubbed one half tea.
spoon ofsoda. Peanuts should hav,
been previously roasted or boiled
They are more digestible than whel
raw. Cool in shallow pan.
POPCORN BALLS.
Boil together without stirring
pint Of sugar, one-forth teacup of wa
ter, tablespoon of vinegar, one hal
teaspoon of butter. When this syruI
will snap in cold water, pour it owe
the popped corn and stir a minute
Then dip the hands into very col,
water and rapidly mold the corn in
to balls. Put away in a cool plac
or the corn will grow tough, TIL
syrup is sufficient for a peck of pop
ped corn.
. Almost every recipe ends in tn
injunction to use "buttered,tins no
is this repetition so unnecessary as
would at first seem, if one woul
avoid a failure from adhesion to YES
sells. Pans, such as are usually use
for baking bread, are best for thOs
candies which should be served i
, squares. There is no waste in cut
: ting and no misshapen bits of candy
. These recipes have three good re
! cOmmendations-the small amour
, of ingredients and their keepin
p qualities. These things can all
laid in at the same time at the raisir
and other cake materials, and wi
keep fully as well. Then the sin
pIicity with which they are con
pounded, and finally, the absolul
purity of everything. Such candle
y can be given to the most delicate
y children, and this reminds me tn;
the fall days often bring other car,
and auEicties to the mother tha
;, those for her children's enjoymen
If So, for the little one with cough
Do cold, here is a recipe, time honore,
k and many will Iikoit despite the bi