The morning call., 1894-09-22
FOR THE TABLE.

A surfeit Of the sweetest things, the deepest
loathing TO the stomach brings; but lust this
side of the. surfeit, The sweetest things appeal
ito the palate ID way which the really desery-
ing things can never hope 10 do.
There are individuals who cannot understand
the child's craving for sweets, the craving
which is as apt TO accompany the second child.
hood the earlier period of llfe Such peonle
not being tempted TO transgress, can moraIize
upon the baneful Effects OF candy upon the sys-
tenn aud the family finances but can never an
precate the moral victory which is accom-
plished when the confectloner's window has
been passed.
but chllufen nave natural craving for candy
when many physicians and dentists maintain
should be INDUCED, but the sweets given only
as an after-dlnner course. Homemade cream
cahdies never have quite The same flavor which
nose OF hrst-claSs confectioner nave, but the
palmer Sorts-earameIS molasseS candy taffy
e!c,-cah be made at home so perfectly and
WIN so little expense that perhaps d chapter
among the many devoted to useful articles Of
diet may be devoted TO them
rlSt OF. all, molasses candy which can only
De mace successfully from New Orleans or
forto Rico mOlasses-never from syrup, which
always gives bitter favor-and brown sugar,
cup OF the former TO two OF the latter; also
tablespoonful of vinegar and an equal quantity
OF butter.
gas stove is very nice for candymakng as
the heat can be so easily regulated, and large
Kettle Is indispensable. Place the ingredients
IN The Kettle or saucepan and put il over the
ME- stirring slowly until the sugar is melted
and the contents begin TO boil. Then stir only
occasionally, that the candy may not catch at
the bottom, until few drops will rattle when
poured into a glass of water. Then stir in
quickly an even teaspoOnful of sifted soda,
winch Will send the whole mass seething and
boiling TO the top of the Kettle; pour IL into
buttereu pans and pun until il Is of a very light
color. then draw it out into long strips and cut
in uniform lengths.
ButterscOtch seems the natural sequence to
moasses candy, but this requires some care In
making or 1t Will grain and be sugary. For
this,Sweet melt piece of butter the size of an
egg in TWO tablespOonfuls of warm water: then
add two cups OF light brown sugar and stir
until this Is dissolved, but do not touch it after
that excepl 10 try If il is done. In this, as In
almost all candy, in the final stage OF boiling
The contents are low 10 the kettle and break
into large, slow bubbles Have the buttered
pans ready, and just as soon as the candy
Da!deus when dropped 10 water, pour 1t into
The pans and cool quickly, on the ice, if pos
sibie.
This candy can be poured over shelled and
huSked peanuts If nut candy Is wished, though
the best way of making the hard, dark peanut
candy Is by simply melting white sugar in an
iron pan and adding the nuts while hor.
Neither butter nor water Is used for this but
care must be taken that the sugar does not
burn. When it melts ii is done and ready for
the pans.
Caramels are easily made. but require slower
and longer cooking than most candy; for chOco-
late carames, put In a saucepan TWO sections
OF chocolate, with half cup of water, cook and
mash 10 paste. add one cup of sugar. half
cup OF New Orleans mOlasseS, aud half cup
of cream, the thicker The better. This must be
stirred from time TO time TO prevent burning
and when done it VIII harden in water. though
II must not get hard enough 10 rattle; then
pour into pans about half an inch deep and
when cold mark in squares with a knife.
There Is form OF caramel, called by some
The Russian caramel, which is delicious but is
almost too rich for children. 1t is made by
boiling one cup of thick cream with two of
brown sugar for twenty minutes, stirring fire.
quently 1t is then treated just as chocolate
caramels are, and has very strongly the flavor
of maple sugar. There are TWO forms Of CANDY
which children like very much, vanilla and
baby cream. The former is rather panicky
stuff 10 handle. and not infrequently degener.
ates into the latter
To make It in perfection boil over a hot fire
one and half cups Of water, half cup of
vinegar, three cups Of white sugar and a tea
spoonful OF vanilla, without stirring till The
candy hardens in waller, then pour Il into pans
but be careful not to scrape the sides Of the
kettle, or that which adheres to them will cause
The rest of The candy TO turn back TO sugar and
neeessitate rebOing When cool pull this to
a snowy Wilderness.
Baby cream is very much ike this except
that butter is used and no vinegar. One pound
Of white sugar is dissolved with one cup of
water, slice Of butter. half an inch thick, cut
from ROLL is added, and the whole boiled,
without stirring till il rattles in the cold water
then poured into pans and pulled when cool
enough to handle, until 1t begins to cream or
crumbe in the hands, then Ii should be drawn
out into thick sticks and cut as soon as posi-
Bile. THIS is better put away for twenty. four
hours, 10 season. 1t can be favored with va.
nilla or strawberry.