The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1893-02-13
THE HOME.
HOMEMADE CONNECTIONS.

HOMEMADE Corrections.
Homemade candy is a never-failing
source of delight to the youngsters AS
an amusement, it ranks above everything
else in the domestic catalogue, while as
an appetizing and toothsome incentive to
good behavior it stands at the very head
of the list. To be allowed to 'make can
dy If they are good'' is, as rule, all that
is necessary to restrain the most hilariou
youngster.
Medical authority is the light of the
latest investigation, seems to have arriv-
ed at the conclusion that absolutely pure
sweets are not injuriouss unless INDUCED
in to an unreasonable extent, and that
children, in many cases, lmperatlvely
need large amount of saccharine matter
to bring about healthy development.
Sugar is inexpensive, and the accessor-
les do not cost very much not as much
as many other forms of amusement.
1 Candy-making may be SO arranged
that it is fairly clean work, and some OF
the processes are useful in the way OF
training for domestic work. Neatness,
order and the careful handling of ingred-
tents can be as well enforced in the MAX
ing of confectionery as in bread-making,
and these facts should not be lost upon
those who have the amusement of the
young in charge; besides, it is quite
triumph to be able to send, in gift box,
some home made CONNECTIONS that will
be voted quite as fine as the best French
importations or the work of establish
ments with worldwide regulations.
To make delicious candy, break the
white of one egg into large, fiat dish.
In one end Of the dish put about one
pound ofthe very best Conditioner sugar,
carefully sifted. Beat the egg, taking
I'D little of the sugar at time and
beating steadily for about 10 minutes.
Before all the sugar is in. add large
teaspoonful of some preferred extract,
vanilla, lemon or rose, the first being
most generally liked Beat or stir until
the sugar is all in. When done, it
should stand up in firm lump and
should settle but very little if left stand
ing. Then dust little fine sugar on
pastry-board, cut off with sharp knife
a part of the beaten sugar, lay it on the
board and roll it under the hands until
perfectly soft and smooth, then make in
to roll about as large around as a 25-cent
silver piece. cut of little round cakes
of this about half and inch thick, pat
this between the hands until very
smooth. then place the half of an English
walnut on the prepared pat of sugar and
press it little to bring the two in close
contact. Have ready plate rubbed
over with bit of buttered paper. On
this. Mace the candies as fast as made.
They NAV be set in the oven for a
minute or on a shelf above the fire.
Many persons put them on buttered
paper. which adheres to them, and
which is Objectionable when the con-
lection is eaten.
Sugar prepared in this way may be
used to coat fruit or nut CONNECTIONS OF
various sorts. Blanched almonds are
rolled in little cakes of it, care being
taken to press and roll the sugar SO that
the nut is entirely covered. Various
sorts of nuts chopped fine may be
mixed in with the sugar or fruits, such
as citron shredded, seeded raisins cut up
fine OF candied, or preserved fruits OF
any sort, care being taken that they are
not too juicy, as this would prevent
hardening.
Fresh fruits may be put up in this
way. If grapes are dipped in the beaten
white of an egg, and allowed to dry, then
rolled in this same beaten sugar, they
are delicious. Sometimes the CONNECTION
is made quite soft, then placed in hot
oven for a moment and allowed to
remain until thoroughly scalded through,
care being taken that it is not Drowned.
In this way it gets the elastic, firm
quality so much liked in what are called
French CONNECTIONS.
An evening or afternoon at candy
making once in while is one of the
most delightful pastimes for girls and
boys, and they may eat to their hearts
content. with little fear of unpleasant
conseouences.-New York Ledger.
+ POPCORN BALLS.