The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1896-12-17
HOLIDAY CANDIES.
Directions fer Making Some TootAsSmo
Dointles. 'l 55&r

Directions for Making Some To0tAo0m0
Daintles. g&i
Everyone who has tested tho best
homemade candies knows that they
are equal to the best French bonbons,
aud far better than any candy that can
be found at the same price.
The simplest form of candy is the old.
time pulled molasses stick. This 10 not
often made to-day because a much bet
ter pulled candy which passes popular
ly under the same name may be made of
light brown sugar. One reason for
this is the difficulty found to-day in OBJ
tanning the sweet, sound molasses OF
years ago. To make a pulled candy OF
sugar, put six cups of coffee "a" sugar
over the fire with three cups Of water,
Boil it to the ''crack' or until a few
drops of the strip, thrown in cold wa.
ter, forms brittle mass: A goodway
to test it is with the teeth. IT, the
cooled candy clings to the teeth when
bitten, the strip has not boiled enough.
When the proper stage of boiling is
reached, add the grated peel of two lem
ons and half cup of butter. Do not
stir the candy, but let it boil again to
the crack. If you wish plain taffy the
candy is now done. Pour it out on
creased plates to the depth of about a
luarter of an inch. Sprinkle some Of
the plates thickly with chopped wal
nut. pecan or butternut kernels to
Eaake nut taffy. Crease the taffy after
it has cooled little, so it can be broken
into candies of uniform size. Reserve
portion of this candy to pull. Pull
this candy until it is nearly white, and
about the thickness of your finger. Cut
it into inch lengths and let it dry in
cold place for an hour or longer.
To make pure white cream candy,
use pure white sugar and OMIT tho
butter. Pull the candy until it is
creamy and smooth. Add few drops
of cochineal to this candy before it is
pulled, to make pink pulled candy.
A delicious lemon candy is made Of 3E
pounds of white sugar, ~ pints of wa
ter and teaspoonful of cream tartar.
Put the mixture in a bright tin or cop
per saucepan and let it boil over brisk
fire until it reaches the "crack." Pour
it out on CREASED platter, add a tea
spoonful of tartaric acid and the same
amount of lemon extract. As soon as
you can bear your finger in the mass
work in the lemon extract and the
tartaric acid. Mould it on the platter if
you have no marble board for the pur-
pose. Do not handle the. candy any
more than just to mix in the seasoning,
or you will destroy the transparency,
which is the characteristic of this candy.
Form it into sticks an inch long and
half an inch thick in the same way as
you did the pulled taffy, working it as
little as possible. About four drops of
tincture of saffron will give the candy
a yellow tinge, without making it less
transparent.
The rule for chocolate creams is given
by request. Boil half pound of granu:
lated sugar with three tablespoonfulso Of
rich milk. When the strip makes a
soft ball when a drop is put in cold
water, let it cool. When you can bear
your finger in it beat it until it is white
and creamy. Flavor it with little va
nilla and mould the mass into little
balls the size of the smallest marbles.
Boil half a pound of sugar with two
tablespoonful of water to ''the ball"
When it is beaten to cream add grad
ually four ounces of chocolate cut up
and melted. Melt the whole over the
fire until it is CLASSY and very thick,
and dip the creamy balls in it from the
point of a long upholstery needle. Lay
them on CREASED papers to cool. Any
chocolate left may be made into choco-
late nut candies by dipping walnut kerr
nels in it. The rules for many elaborate
fondant candies have been recently
given in these columns.-N. Y. Tribune.
THE WINTER H0Apl Evl0N