The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1893-09-27
Homemade Candy.

Chllureu' Inc IOllOWlng recipes come
from the Boston Cooking SCHOOL,:
PEPPERMINTs.-Puto on TO boil one
and one-half cupfuls of graduated
sugar and one-half cupful of water,
cooked until it will just gather together
in cold water; it must not be cooked
until it can be gathered into a soft ball
like the fondant. When cooked to the
right degree add four heaping teaspoon
fuls of coufectioner's sugar; if it seems
too stiff to drop put it directly over the
fire and heat it up again. Just before
pouring out add six drops of oil of pep
permint. Turn out in shape, using a
tunnel and a long-handled wooden
stopper, lifting the stopper high enough
TO allow the mixture to flow into the
right size. Different kinds may be
made by using different ffavorings and
colorings.
BUTTERCUPs.-Boil two cupfuls of
molasses, one cupful of sugar, three
quarters Of cupful of water, one heap
ing tablespoonful of butter, one-half
teaspon ul of cream of tartar, without
stirring. When done, pour on to but
tered platter; when il can be handled,
pull until light colored. Place on
slightly-f0ured board, and stretch out
into long, narrow shape; into the
center fold some French fondant, and
roll out and cut. Porto Rico molassts
OF medium grade is best for candy.
Measure the butter as rounding as the
spoon hollows; measure out an even
teaspoonful of cream of tartar, and d.
vide lengthwise for the half spoonful.
The cream of tartar is not added to
make the candy white, as many people
think, but to keep it from granulating.
Ice CREAM CANDY.-Boil three cup
fuls of sugar, one quarter of teaspoon
full of cream of tartar, and one-half
cupful of water, without stirring, until
when tried in cold water it is brittle.
Turn into well-buttered platter or on
an oiled maj BILE. AS it cools fold the
edges toward the center; when it can
be handled stretch until it is white and
glossy. Flavor and color as desired,
putting the flavor in as it is pulled, and
cut into sticks or small pieces. Ii the
candy is preferred brittle, cook until,
when trt d in cold water and the candy
raped against the side of the dish, it
will break; if softer kind is wanted;
similar to kisses" boil a little less
time. When the mixture is poured on
the platter or marble. mix in the flavor
ing and coloring.-Mrs. Brown, in OBJ
server.
Nut NoUGAT.-Melt one pound of
sugar in saucepan, stirring constantly
to prevent burning, as there is no
water in it. Add one cupful of hickory
nut meats, slightly sailed. Ponr into
buttered pans, and mark into squares.
1t may be more convenient for some to
measure the sugar in cup than by
weight; in that case, remember that
two cupfuls, or one pint, OF graduated
sugar weighs a pound. This rule is
only for granuated sugar, as it would
require larger quantity of powdered
sugar to weigh the same. Put all the
ingredients into a granite ware sauce
pan-one that has been used for melt
ing butter or lard is best The flavor
of the candy is much improved if lit
tie salt is sprinkled over the nuts be-
fore mixing together. The nuts should
be heated thoroughly before stirring
into the syrup, and the plate on which
it is to be poured should be hot. When
the candy is poured on the plate, cut
into narrow strips or bars quickly, with
thin, sharp knife. Rapid work is
necessary in making nut-bar. Many
other nuts are nsed in place of hickory
nuts. Peanuts, shelled, skinned, and
chopped fine, are generally liked; whole
almonds spread over the surface of the
candy are very good; English walnuts,
castanas, or any other nut, chopped fine,
give an excellent flavor. This candy is
easily made, and is generally liked.
CREAM CARAMELs.--Boil three cup
fuls of sugar, one-haf cupful of butter,
one cupful of milk, and one square of
Bakers chocolate for ten minutes.
Beat until cold; add one tablespoonful
of vanilla. Beat with Dover egg-beater
until it begins to sugar around the
kettle, then pour it in buttered tin,
and cut IN squares. The sugar for
candy of any kind should be measured
just level in one of the regular meas
uring cups holding half pint Pack
the butter into the cup solid. Put all
the ipgrt dents except the chocolate
into grani,eware kettle, and boil for
ten minutes without stirring; and boil
ing means to have the whole surface of
the candy bubbling and bursting for the
specii d time. AS small an amount of
chocolate as is used in this rule can be
scraped fine or grated and put into the
sugar dry; il large amount were to
be used the better way to use it would be
to break The cake in tiny pieces and put
in bowl, setting this in the opening
in the tea-kettle, or over steam in some
way, to melt the chocolate. When the
taffy has been boiled the requisite time
remove from the stove and beat rap
idly with the egg-beater, watching the
sides of the dish carefully to see when
the mixture begins to granulate. Do
not put the vanilla extract in the taffy
until the beating is finished, as extract of
any kind tends to form the mixture into
grains. 1t is rather difficult to beat the
candy with an egg-beater, but it is the
only way to do it thoroughly. When
the taffy is turned out on the pan cut
into squares quickly with thin, sharp
knife.
Mr.. RUGG-" Why do you dislike
DIR. Curem?o Mrs, Mupg-" He cured