Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1894-09-02
HOW TO MAKE CANDY.
Recipes for several Kinds OF Pure svest-
meats for tho Children.

Recipes for several Kinds OF Pure svest-
meats for tho CAMDEN.
Almond Candy. Melt pound OF surnr IN
a quarter OF pint CT water. and lot boil
until the syrup is thick enough no, to run
on spoon. Warm o., Of split Amends
In the oven, remove the syrup from the
DIRE. and stir In the almonds and little
essence Of lemun Pour on to we'll bu,tored
tins. aud when nearly cold cut into shape.
Cocuonut Candy.--lioll one pound OF lump
sugar aud half pint OF water for ten
m'nuies remove the scum. aud when tho
syrup Is thick and white stir In a little
more than onc-half pound OF freshly
| Kratod cocoauut. Pour on 20 a buttorci
/ paper aud when cold keep Ia tin boxes.
French Almond hardhAke.--iut one
] pound " loaf HuEar and a tcacup OF water
J into uauecpani STIR Il well until the
sugar Ia thoroughly melted. take on tho
1 aoun n fast rs Il rigaa. and after II has
boiled for nitccn minutes add ono table,
| spoonful Of vinegar or lemon Juice STIR
! In ene-Quarter OF a pound Of hlioud almonds
and pour on 10 butterod TN. Keep IN a
! tin until wanted.
Fig Rock. ijoil one cupiul Of sugar and
| three quartcrs Of a cupfnl OF water to-
! gethur until tho mixture turns 10 nm amber
color. Add little cream Of tartar before
| taking II from the fro, Have the nss ready
TO cut az on a dish, and pour tho mixture
over thoni. When nearly cold cut Into
square blocks,
! French Nougat. -Bianch twcnty-one
/ pounds VI almonds. dry them In aoft
! cloth aud put them Into cool ovnn until
they nro quito hot aud slightly brown. Put
one pound u lump sugar into copper pan,
and stir With woodon spoon until II be-
| gins 10 boil Cut up tho almonds and drop
thom into the mixture, on tho molds We'll
and pour out the nuugAt quickly. This can
be Favored with lemon, or vanilla, oolored
with rochinoal. or made. with pisiachio
kornels or nlherts, according to taste.
Chocolate Almund.--Iako onc-hAlf a pound
OF almonds. blanch dry. and Bcorch them IN
tho oven. Heat ouo'hnit pound ot chocu-
late chat favored With vanilla Is the heaO,
aud dip each almond Into the chocolate
separately isut them ON TO tlna until they
arc quite cold, and thon M thom OF with
sharp knife.
Candlcd Aprlcots. Stone tho fruit, cover
| thcm with lump sugar. and bake IN hot
oven. Dry them thoroughly before putting
IN hoSoa.
Conoe caramcis,--put into a saucepan
ono pound Of eugar and one clnroi glass ~
strong black coffee. Lot this boil until IL
fnrma a syrup. Stir into tho mixture a
tuInhlcrful Of good fresh milk or cream, and
continue the boiling until tho syrup Is al.
most cracking. Pour the mixture on 10
marble slab that has boon moiatoned with
salad OIL as soon aa u cold cut into
squares with knife, divide the caramcls
aud keep thom In thus.
Chocolate uso the same quantity OF
sugar NJ above with tumhlerful Of water
and two ohkcs Of unsweotonod chocolate
previously dissolved IN q little water. Boil
as above to tho crAcdilg stage. aud nnlsh
as for coffee chrninels,
FondantH Stir togother In n basin the
yolkA VI thrne eggs, with the weight VI four
ofns IN sugar. add to this about two
ounces OF froah butter, previously beaten
10 a cream, and the same quantity OF nour.
Heat tho mixture all the time mayor Win
vanilla. Finally add tina whipped whiies Of
ave eggs. beat the whole lightly aud stead
NY for a Few minutes. then bake In tiny
inolda.
Lemon Drops. .-Fpr those and all Kinds
OF sugar candy HoDto oooring in ntoded
Put one pound of siftod sugar into BASIN
stir INFO this enough lemon Juice To make
a thick PASTE add little yellow o0laring,
nut tho mixture into q pan, heat Il over u
clear nro without letting u boil drop II
IN small balls on tin plates, When cold
Tomuye uo.n with knife without breaking
them. and dry thom IN cool oven on
hhuets NJ paper.
Barley sugariloil ono pint Of syrnp TO
caramel, add twenty drops Of eFsenco OF
lemon. and pour II out In rows on mar
bio alahi whom nearly cold lift up the end
with tho TIP Of knife, end twist the sugar
az you detAch each end with tho knife.