Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-12-04
CANDY RECIPES.

tract 10 havor with when III 10 on the
hook. This can be pulled Into strips or
into fat pieces four Inches vide aud i've
long. II very brittle nffy u wanted
cook the sugar until u 10 crisp when
dropped In water. aud IL just too hard To
form q ball; this IL called crack.
Chocolate taffy IL made the same ~
vanilla. when placed In the pan To cool
add three ounces Of melted chocolate
worked Into the candy With knife.
Lemon tsfiy IL made In the same manner
~ vanilla. Color yellow In the pan be-
fore pouring out, and flavor With lemon
essence.
Pineapple tsfiy IL also made Ia the
same way, but boiled until, when drop
ped In the water, IL will harden, aud
when taken out of the water ~ill crack
between the Fingers like an eeg-shell
this IL called hard crack. When In this
condition pour t~o-thirds Of the candy
Into = creased pan and color what 10 lefi
= bright red; pull white What Was pour
ed out; flavor With pineapple; form Into
. large cake; pull red Into a long thin
strip and put on top Of the white In any
shape desired.
To make cocoanut tsfYy, take two
pounds Of sugar. one-third tesspoonful
of cream Of tartar, two-thirds cupful OF
water; cook Ia the hard crack; add one
fresh grated cocoanut: stir until the
batch reaches the soft crack; pour Into
. creased pan, aud when nearly cold pull
white on hook.
Molas.es tsffy may be made by boiling
one pound of sugar. one pound at
glucose, one-thlrd quart New Orleap.
molss.es; stir all the time and cook Ia
soft crack; set OF the IRE and stir In
oue-thlrd tesspoonful ssleratus; pour
Into q butier-d pan, and when nearly
cold pull on the hook and flavor With
peppermint. Another good recipe Tor
molssses taffy Ia the follo~in one
quart % New Orleans molasses, one aud
one-fourth pounds of sugar; Get on the
DIRE and stir and cook until, When drop
pei In water. Il will form rather = hsrd
ball 10 gathered up between the fing.rs I;
this 4. called hard ball: then add one
quarter pound OF butter aud cook Ia
soft crack. pour Into q CREASED pan, and
let II remain until nearly cold, aud then
pull on hook until light yellow.
lli,kory-nut tsffy IL made from two
pounds OF sugar. one-,hlrd teaspoonful
Of cream % tartar, just enough mols.sc.
to color cook To hard crack; pour Into
creased pan, and add one pound Of
chopped hlckory-nuts; When cold marx
Into squares or strips. walnut tsffy 10
made the same a. hickory-nut taffv With
the exception Of IN. Kind of nuts used {;
Brafll-nut tsfiy the same ne walnut or
hickory, but without the molssses,
when done set on and siir In one-hslf
iea.poonful Of sslerstus; mark into
strips.
DAINTY Mt CANpiLs.-To make
hru~ q almond bar place two pounds 81
sugar, one-third tssspoonful cream 81
tartar and tw o-thlrds cupful % water la
granite saucepan; When u begins boil
ing add one pound of almonds, stirred la
slowly; boil until the nuts are a. brown
q. desired, which will be when they will
slide Of the lifted spoon easily; pour
the candy until an Inch thick into .
creased pan, and when cool cut Into
strip. Nth hammer aud strong knife.
Blanched almond bar IL made In the
sane way a. brown almond Only that
IN. almonds are blancbed. Peanut bar
may b. made similar. using two pounds
Of peanut. Instead % one. Bsill.nut
bar may be made With two pounds
Of sugar. one-thlrd tesspoonful cream 81
tartar. t~o-thlrds eupful % water; pour
out ons-hAlf candy In CREASED pan, then
scatter over this one pound Brazil nuts,
after having trimmed the brown skins
OF; add Ia the top the rect 81 the cand, ;
When cool cut into bars. II should b.
on. inch thick when done. Engli.h
~aInuis may also be used With good 81
f.yt. Delicious sliced cocoanut bar u.
made by cooking two pounds 81 sugar,
one-thiTd tcaspooniul of cream Of tartar,
tsothlfd. ,upful % water Ia hard
crack, then adding slowly one sliced
cocoanut; stir carefully; then pour Into
CREASED pan sud cut any shape wished
The cocoanut should be parcel, cut Into
halS.. and sliced very thin With a sharp
kuif..
To max. mols..e. sliced cocoanut bar.
pare aud slice With . sharp knife two
fresh cocosnuts; place on slow Dire on.
pint of New Orleans molssses aud I've
oun,c. 81 butter. when u bolls add the
,ocoanuts; stir all the time over SLOW
iire until II resche. soft crack Ia winter
ur hard crack Ia summer; pour In \
gr,ased pan, spread thin With knife aud
cut into bars. A good receipt for fruit
bar IL the fellow Ing: Two pounds 81
sugar, t~o-thirds cupful 81 water, one
third teAspoonful Of cream of tsrtsr (,
cook Ia hard crack, aud add CAREFUL,
Que pound 81 candled fruit, such as pine
apple, cherries, hgs snd seeded dates (;
.tir slowly until the fruit slides OF spoon
easily pour Into CREASED pan aud cut
into bars.
| Good cocoanut bars can be made as
follows: To two pounds of sugar sdd
one pint Of water; set on iire aud when
II boil. add one freshly grated cocosnui
and stir until "thresd" degr,eis reached.
or ~ degrees by the Thermometer. To
determine this degree try after the sugar
has boiled a few minutes 10y Raising the
.poou from the candy aud passing the
hng-r, which has pr, ,iously been dipped
la cold water, across II, retaining on th.
tipgvr some Of the syrup. Then join the
flng,r aud thumb aud II = thread IL
formed when they are separated, which
breaks and settle. ON the thumb. TIL. de-
gree l. reached. Then take the candy
"a III. stove and work the batch sgainst
the side Of the pan With the spoon until
It d, gin. to look cloudy; continue thi.
until the whole batch becomes = thick,
white mass. Pour out on pan on
shich powdered sugar has been slited;
.presd with knife until 81 even thick
ne.s. aud when cold cut Into bar. ss sold
In stores. This may De colored pink or
yellow, u preferred. Ia which case color
Ing 10 added Ia the pan just before stir
ring. Cocoanut cakes are made la much
the same way as the bars. Take one
pound of sugar, one grated Cocosnut
md one pint Of water; cook just To a
thread. stirring all the time; remove
from the fire and rub sugar on the sides
10 the basin until the sugar just begins
10 turn cloudy. Now With tablespoon
tip spoonful from the pan and drop on
sugared pan, removing II from the
.r"on by means Of fork held In the
other hand.
MoLAssrs CocoANUT CAKEs Put
into = basin one pint 10 New Orleans
molssses aud one-fourth 10 q pound ~
Il a a a