St. Landry democrat. (Opelousas, La.) 1878-1894, 1892-01-09
CHOICE HOMEMADE CONNECTIONS.

and gives the fire a chance to spread aud
mount upwards.
CHOICE HOMEMADE CONNECTIONS.
Dressing for Popcorn-One table
spoonful of butter, three tablespoonful
of cold water, one cup of granulatod
sugar. Boil until it strings, then stir
into three quarts of freshly popped corn.
Tatfy-Two cups of granulated sugar,
one cup of New Orleans molasses, one
half cup Of vinegar, two tablespoonful
of melted butter; cook few moments
and try; do not stir while cooking; cool
in buttercl tins and cut in squares.
Cocoanut Drops-Four tablespoonful
of grated CoCOanut, the white of one egg
beaten stiff and about two tablespoon
fuls Of powdered sugar-a little more if
the mixture seems too soft; drop on but
tered paper and bake in cool oven about
fifteen minutes, or until pale brown.
Cream Candy-Two cups Of granu.
lated sugar, one cup Of cold water, one
tcaspoonfuI cream of tartar, bit of but
ter size of a hickory nut" do not stir;
cook in a clean shallow pan until it
harlcns 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-Nake a slrup of OF
cup Of granu)atcd sugar, four tablespoon
fus of water, two of vinegar and a pinc7
of soda; stir rs little as possible; dip they
fruit, punches Of currants, cherries, etc. y,
in the mixture and let dry; they can be-
dipped several times over; dry in
warm place. Nut meats can be candle
in the same way.
Butterscotch-Three cups New
leans molasse5, two cups OF granua
sugar, threc-fourtns cup OF butter,a VI
little water; coON qulckIy -about twers&
minutes. Try little in cold water ts
see when it becomes crisp; just before
taking up add one-third of teaspoonful
of baking soda we'll mashed and smoCthS ::
pour into buttered tins to cool. 1t IS
ready to cut as soon as it becomes per-
tectly cool.
Chocolate Caramels-Four cups of
granulated sugar, one-half cup of butter,
one-half cup of cream, onc-third of cake
of chocolate; put all in shallow pan
and cook from twenty to thirty minutes;
VIXEN nearly done add two tablespoonfuls
of vinegar; stir as Il tic as possible while
cooking; trv from time ii
out into buttcred tins and C. & Is
squares when partly cool VI 4 |l
chocolate These should be |
P~~-nt ~ ,-4"J cuEffGf 800 e
Or rs i. a5-"s. .n> cuptuI brown
sugar, one Tablespoonful butter, ore ia
blcspoonfuI of vinegar. While TINS is
cooking in rather a shallow pan remove
the shells and brown skins from the nuts;
lay them on buttercJ tins; try the candy
from time to time By dropping little i'll
cold water; when it seems hard and
crisp remove fl0m the fire and poul over
the nuts; while still warm cut in blocks
of convenient size.
Sugar Candy-Threc cups of granu-
lated sugar, one-half cup of water, one
half cup Of vinegar, half tablespoonful
of butter added at the last, with half a
teaspoonful Of cooking soda dissolved in
hot water; cook fast in a shallow pan
without stirring an hour or until it
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
anv other sort and is very nice.
Molasscs Candy-Two cups Of New
Orleans molasscs, two tablespoonfuls of 4