The Penn's Grove record., 1896-07-31
HnME-MApE CANDY.

HOMEMADE CANDY.
Homemade candy is best for the
children. The following recipes cone
from the Boston Cooking School:
Peppermints -Put on to boil n
and one-half cupfuls of graduated
sugar and one-half cupful of water,
cooked until it will just gather to-
gether in cold water; it must not be
cooked until it can be gathered into n
soft ball like the fondant When
cooked to the right degree add four
heaping teaspoonfuls of confectioner's
sugar if it seems too stiff to drop put
it directly over the fire and heat 1t up
again. just before pouring out add
six drops of oil of peppermint. Turn
out in shape, using a tunnel and n
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 ~iavorings and colorings.
Buttercups-Boil two cupfuls OF
molasses, one cupful OF sugar, three
quarters OF a cupful of water,
heaping tablespoonful of butter, one
half teaspoonful of cream OF tartar
without stirring. When done pour
on to a buttered platter when it can
be handled pull until light colored.
Plaza on a slightly-aoured board,
and stretch out into a long, narrow
shape into the centre fold some French
'ondant, and roll out and cut.
3d. d., ,.11nn,n1 Nf m n1nlsy,n .xraln
S best for candy. Measure the butter
IS rounding as the spoon holiows;
Measure out an even teaspoonful of
,ream of tartar, and divide length7wise
or the half spoonful. The cream OF
sartnr is not added to make the candy
white, as many people think, but to
Keep it from granulatlng.
Nut Nougat. Melt one pound of
sugar in a saucepan, stirring on
SANITY to prevent burning, as there is
40 water in it. Add one cupful OF
hickory nut meat, slightly sailed.
Pour into buttered pans, and mark
into squares. 1t may be more on
g~enient for some to measure the sugar
IN a cup than by weight; in that case,
remember that two cupfuls, or n
pint, of sranulated sugar weighs a
,ound. This rule is only for granu-
ated sugar, as it would require a
.arger quantity of powdered sugar to
weigh the same. Put all the ingredi-
ents into a granite u saucepan
one that has been used for melting
butter or lard is best. The flavor of
ihe candy is much improved if a little
salt is sprinkled over the nuts before
mixing together. The nuts should be
heated thoroughly before stirring into
he syrup, and the place on which it is
20 be poured should be hot. When
,he candy is poured on the plate, cat
INTO narrow strips Or bars quickly
With a thin, sharp knife. Rapid work
5 necessary in making nut bar. Many
other puts are used in place OF
hickory nuts. Peanuts, shelled,
,kinned, and chopped fine, are gener-
lily liked; whole almonds spread v
he surface of the candy are very
good; English walnuts, castanas, or
my other nut, chopped fine, give an
excellent flavor. This candy is easily
made, and is generally liked.
Cream Caramels-Boil three cup
.uls of sugar, one half cupful of but
,er, one cupful of milk, and one
,auare of sweet chocolate for ten
minutes. Beat until cold; add one
tablespoonful of vanilla. Beat with a
latent egg-beater until it begins to
,ugar around the kettle, then pour it
n a buttered tin, and cut in squares.
Fhe sugar for candy of any kind should
Ne measured just level in one of the
regular measuring cups holding half a
pint. Pack the butter into the cup
solid. Put all the ingredients except
The chocolate into a granite ware ket-
tie, and boil for ten minutes without
stirring; and boiling a to have
he whole surface of the candy bub-
bling and bursting for the specified
time. AS small sn amount of choco-
,oraped fine or grated and put into
jhe sugar dry if a large amount were
% be used the better way to use it
would be to break the cake in tiny
pieces and put in a bowl, setting this
N 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 rapidly with the
egg benter, watching the sides of the
fish carefully to see when the mixture
begins to 9r~anulate. Do not put the
vanilla extract in the taffy until the
beating is finished, ss 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 a
thin, sharp knife. New York OBJ
server.