The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1892-12-18

on using the incest materials. Pure pow
dered sugar from the high priced grocers,
the finest arrowFoot in place of starch or
white of eggs, fiavorings directly from
the fruit or nut, and these the choicest of
their kind, she would have.
No expensive utensils are needed. A
bright pressed tin kettle such as is sold
for quarter turns out as fine candy as q
confectioner' copper kettle. and is safer
in common hands. But it must be bright
and we'll timed, not worn in spots or
seorched, and it must be delicately clean,
that is, washed with clean suds, scalded
and wiped dry with clean towel.
If you cannot be sure of the purity of
your powdered sugar. if it leaves a
smooth chalky feeling and taste on the
tongue when moistened In the mouth,
use granulated or lump sugar, rolling
and sitting 1t through a hair sieve or
cheese cloth.
as TO CARAMELS.
For caramel. light clean brown sugar
that has no woody or strong taste, and
the best Porto Rico molasses, are neces-
sary. Take one cup of molasses and one
heaping cup OF brown sugar, put the
mixture to boil on the back of the stove
where il will not burn. and boil brisklv
till it is stringy as it falls from the
spoon. From fifteen to twenty minutes
Of boiling brings it to the right point for
adding the chocolate. For the quantity
named. two ounce squares of plain
chocolate should be grated or scraped,
more giving the bitter flavor sometimes
noticed in CONNECTIONS and blanc
manges. After stirring in the dry
chocolate, simmer for five minutes,
but do not boil briskly, then take of the
fire and add one tablespoonful of very
thick cream, which gives the softness of
favor to fine caramels. No milk
: mt arvfhInor xvoT4h
If cream is not to be had, use a
dessert spoonful of sweet butter, no
more The reason why caralnels run and
fail to harden, is because the usual recipes
add half cupful OF milk, which is certain
to burn, or dilute the syrup too much for
candying. Cream or butter, and flavor
ing must always be added after the candy
is taken of the fire and ceases to bubble,
else the richness is partially lost. Vanilla
is the favorite Viennese, Paris and Amer
lean favor for chocolate, but to have this
fine, the bean must invariably be used in
stead Of havoring extracts, no matter how
high-priced or OF what maker.
HOMEMADE FLAvoRNGs.
A nice housekeeper viii always make
her own fayoring TO the improvement OF
her table and sparing OF her purse. A
vanilla pod, from the city druggist or
fine grocers, viii not cost more than %
cents. and Will make three or four times
the extract you can buy for the price, and
of far finer quality. With fresh vanilla
beans and deodorized grape spirit, you
have the very best thing any manufae-
turer can give you, and have It fresh. The
extract is made by powdering a teaspoon
Jul OF the bean in two ounces OF spirits.
keeping it three weeks in dark closet to
infuse before using. One t9aspoonful OF
this extract put in the cream Tor the cara
mel is enough. The Spanish like the
flavor of cinnamon chocolate, given by
simmering a teaspoonfuI OF ground Gin
nainon in tablespoonful of thin cream.
using this as an extract. This viii be
found the daintiest way OF giving re-
fined cinnamon flavor TO creams and pud-
dings also.
NuT-CARAMELs.
Half a cup OF chopped hickory nuts or