The Penn's Grove record., 1895-03-29
HoME-MADn CANDY.


Homemade candy 10 best for the
children. The following recipes come
from the Boston Cooking School:
N Peppermints-Put on to boil n
nd one-half cupfuls of graduated
igar and one-half cupful of water,
,Qked until it will just gather to-
gethor in cold water; it must not be
cooked until it can be gathered into q
soft ball like the fondant When
cooked to the right degree add four
Reaping teaspoonfuls Of confectionsris
sugar; If it eems too stiff to drop put
it directly over the fire and heat it up
again. Just before pouring ont add
six drops of oil of peppermint. Turn
! out in shape, using a tunnel end q
) 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
4 different iavorings and colorings.
: Buttercups-Boil two cupfuls OF
l molasses, one lcupful Of sugar, three
of a cupful OF water, mi
] Neaping tablespoonful of butter, one
Y teaspoonful Of cream Of tartar ;
hut stirring. When done pour
buttered platter; when it can
] pry eoodsed pull until light colored.
slightly-houred board,
waresh out into o long, narrow
\ 10 the centre fold some French
, and roll out and cut
60 molasses Of . medium grade
l.br candy. Measure the butter
tlding as the spoon hoilows ;
o,Is out an even tsAspoonful OF
UNI tartar, and divide length-wise
half spoonful. The cream Of
la r. not added to make the candy
sIs as many people think, but to
iron FORMULATING.
Nougat. Melt one pound oi
- ~ in = sancspan, stirring con
irevent burning, as there ii
In it. Add one cupful o.
iHlut meat, slightly salted
buttsrsd .psns. and mari
Tres. II may be more con
for some to measure the suga'
II. than by weight; in that case
lbsr that two cupfuls, or on
Of graduated sugar weighs
This rule IL only for granu
sugar, ~ 1t would require
n quantity OF powdered sugar T
The same, Put all the fngredi
. fHttfs g~ranite-ware ssuoepan-
hat has been used for meltin
n or lard ID best. The favor Q
II INDY Ia much improved il . ittl
!, spriHkled over the nuts befor
n together. The nuts should b
" 4 thoroughly before stirring int
(rup, and the place on which it
I Ipoured should be hot: Whe
N Spdy is poured on the plate, o.
harrow strips or bars quickly
7 Itthip, sharp knife, Rapid wor
Jssary in making nut bar; MAI
ainuts are used in place
~ nuts. Peanuts, shellel
I'll, and chopped Ane, are gene
liked; whole almonds spread ov'
tbtaca Of the caAdy are vel
n ,idEnglish walnuts. castanas,
her nut, chopped fine, give 1
lit favor. This candy is easi
and is generally liked.
am Caranels-Boil three Gu
4 sugar, q half cupfu1 of hi
one eupful Of milk, and Q
rs II of sweat chocolate for I
- les. Beat until cold; add o
hat,1 nful Of vanilla, Beat with
|yg.beater until IL begins
mass Efund the kettle. then pour
Bred tin, and cut in squar
for candy Of any kind shor
! ,red just level in one Of I
ch Measuring cups holding hal
80 hcx the butter into the O
r;.. Put all the ingredients exec
vi ,olate into . granite ware K
boil for ten minutes witht
= ~ !; and boiling means to b.
Ole surface Of the candy b
mad nd bursting for the specif
an. Is ANAL an amount OF cho
hs ia used In this rule can
i ape or grated and put il
ysr dry; If . large amount W
,sed the better way to us.
be to break the cake in :
: and put in . bowl, setting I
: opening in the tearkettle,
cam in some way, to melt
olsts, When the taffy hiss b
lsd the requisite time remove Fl
"a stove and beat rapidly with
.rg heater, watching the sideA 81
ish carefully to saA xhea the mix'
higgins to granulass. Do not pnt
ssniIls extract in the tahy until
r hsating is finished, as extract OF
Hind iends to form the mixture
AIMS, II ia rather dificult TO
! I he candy with an egg-bsater. but
gthe only way to do u thoroug
When the taffy is turned out on
-