Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1896-08-05

l6 cOnBlOereO the nOsG COIIocG tDlns
for the covering of chairs and couche
in the summer sitting-room. Th'
toweling, while apt to show dirt NOR
quickly than other fabrics, may ys,
be sent to the wash tub, its place il
the mean time being taken by q frssf
act of the same, whence it emerges q
daintily fresh and attractive a. ever
New York Recorder.
HOMEMADE CANDY.
Homemade candy is best for the
children. The following recipes come
from the Boston Cooking School:
Peppermints-Put on to boil one
and one-half cupfuls of granulatsd
sugar and one-half cupful of water.
cooked until it will just gather to-
gether in cold water; it must not he
cooked until it can be gathered into a
soft ball like the fondant. When
cooked to the right degree add -four
heaping teaspoonfuls of cOnfectiOner' q
sugar if it seems too stiff to drop put
it directly over the fire and heat it up
again. Just before pouring out add
six drops of oil of peppermint. Turn
out in shape, using tunnel aAd a
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 favorings and colorings.
Buttercups-Boil two cupfuls Of
molasses, one cupful of sugar, three
quarters of cupful Of water, one
heaping tablespoonful of butter, one
half teaspoonful of cream of tartar
without stirring. When done pour
on to buttered platter; when it can
be handled pull until light colored.
Pla,e on = slightly Toured board,
snd stretch out into a long, narrow
shape into the centre fold some French
;ondant, and roll out and cut.
Porto Rico molssses of a medium grade
s best for candy. Measure the butter
IS rounding as the spoon hollows; !;
Measure ont an even teaspoonful of
,rasm of tartar, and divide length-wise
II the half spoonful. The cream of
.artar is not added to make the candy
white, as many people think, but to
keep it from gfanulating.
Nut Nougat at-Melt one pound of
sugar in q saucepan, stirring con-
stantly to prevent burning, as there is
40 water in it. Add one cupful of
hickory nut meat, slightly salted.
Pour into buttered pans. and mark
into squares. 1t may be more con-
yenient for some to measure the sugar
IN II cup than by weight; in that case,
remember that two cupfuls, or one
pint, of granulated 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 in2redi-
ents into granitewa ware saucepan
one that has been used for melting
outter or lard is best. The flavor OF
The candy is much improved if little
salt Is sprinkled over the nuts before
mixing together. The nuts should he
heated thoroughly before stirring into
he syrup. and the place on which it is
10 be poured should be hot. When
he candy is poured on the plate, cut
nto narrow strips or bars quickly,
With thin, sharp knife. Rapid WORK
5 necessary in making nut bar. Many
other nuts are used in place of
hickory nuts. Peanuts, shelled,
,kinned, and chopped fine, are gener-
lily liked; whole almonds spread over
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
,quare of sweet chocolate for ten
minutes. Beat until cold; add one
tablespoonful of vanilla. Beat with a
patent -bester until it begins to
mgar around the kettle, then pour it
N q buttered tin, and cut in squares.
The sugar for candy OF any kind should
De measured just level in one of the
regular measuring cups holding half a
pint. Pack the butter into the cup
.olid. Put all the Ingredients except
The chocolate into q granite ware ket-
lie, and boil for ten minutes without
stirring; and boiling means to have
he whole surface of the candy bub-
oling and bursting for the specified
time As small an amount of choco-
iste as is used in this rule can be
'orapei fine or grated and put into
.he sugar dry; if large amount were
% be used the better way to use it
would be to break the cake in tiny
pieces and put in q bowl, setting this
in the opening in the tes-kettle, or
over steam in some way, to melt the
chocolate. When the tafy has been
boiled the requisite time remove from
the stove and beat rapidly with the
egg beater. watching the sides of the
iish carefully to see when the mixture
begins to granulate. Do not put the
vanilla extract in the taffy until the
beating is finished, as extract of any
kind tends TO form the mixture into
grains. 1t is rather difficult to beat
the candy with An egg -beatsr, bat it is
the only way to do it thoroughly.
When the tsffy is turned out on the
pan cut into squares quickly with
thin. sharp knife. New York OBJ
server.
The man who has NO use for the gold
en- rule In q horse trade, had better be
watched everywhere.