The Portland daily press., 1896-02-01
THE HOME.
Home Made Confectionery.

In the Housekeeper are found the fol-
lowing excellent rules for candy that can
be made over the kitchen fire.
Stick Candy-Take two pounds of loaf
sugar, one pint of water and piece of
butter the sizeNo of a walnut; let this boil
till nearly done. You can tell when it
is done by putting few drops in cold
water; if it hardens it Is done. When it
is just about done, add a scant teaspoon
full of cream tartar and full spoon of
lmarabio melted in boiling water. I1t
1T come to good boil after these last in
gradients are added, then pour it into
several buttered plates, putting few
drops of flavoring in each plate. Use
such fiavoring as cloves, peppermint
and sassafras. Leave little OF your
candy in your kettle and color red with
little red fruit color or cochineal.
AS soon as your candy is cool enough,
pull it until it is shining white, then
roll iuto long, thin, slim sticks; now
take your red candy, pull just little,
and form into very narrow strips. roll
the white and red sticks together and
cut into the desired length with pair
CT sharp shears. You can make canes,
rings and fancy baskets out of this stick
candy.
Taffy-Two CUPS of brown sugar, one
cup of molasses, two tablespoonful of
vinegar, butter the size of an egg; boil
until it strings when dropped from a
spoon, pour into buttered plates and pull
when cool.
Butter Scotch-Two cups of sugar, two
tablespoonfuls Of water, a piece of butter
the size of an egg; flavor with either
lemon or vanilla, bsil till brittle, when
put into cold water. Pour into shallow
pans well buttered.
Chocolate Caramels-Three oupfuls of
brown sugar, one oupful of cream or
milk, butter the size of an egg, a pinch
till thick, pour into a buttered pan and
when nearly cold out into squares.
Maple CaIamels-Three cupfuls of
maple sugar, or maple syrup, one oupful
of cream, butter the size of an egg; flavor
with vanilla. BOIL till thick. Just as
you take it off the stove add pinch OF
soda and stir briskly, pour into buttered
pans and when cool, cut into squares.
For Creams-Take two pounds OF
sugar, one cupful of cream, one cupful
of water and a teaspoonful of cream oil
tartar; flavor with Vanilla Let this boil
till it will keep it's shape when dropped
into cold water, then remove from the
stove and pour into bowl set in a par
of cold water. lake silver spoon and
stir until cool enough to handle. then
place on a marble topped table, and
knead as you would bread. The more
you knead it, the smoother and finer
your creams This the confectioners call
'tondant" and it is the foundation for
all creams. 1t will keep long time il
kept IN cool place. 1t can be melted
at any time II it gets too hard, by simply
putting it into bowl set in hot water.
Now color soma pink, With a little fruit
color or ooch1neal; some yellow, with q
little grated orange rind; some brown
with powdered chocolate; some pretty
green, with spinach juice. Now you have
creams of different flavors and oolors
roll into little balls and press a nut on
each side of the cream and you have a
nut cream fit for queen. Dates, figs,
candied fruit and raisins may be used
ana you can have great variety OF
CrGdInh. IOr UuOCOldu6 CredIuS, Simply
roll your cream into little balls, take &
silver fork and gently roll them into
melted chocolate, and place on oiled
paper to dry.
Marrons Glaces-Select large, fine
nuts, take off the hulls and drop then
into boiling water. Let them boil unit
tender. being careful not to break them
Remove from the fire, and when COO
peel off the outer skin and drop into boil
ing syrup made of one pint OF sugar an{
half pint of water strongly favored
with vanilla. When all the nuts are in
take the dish from the stove and let staDt
over night. In the morning place it OF
the stove again and gently boil until thu
syrup candies. Take the nuts one b.
one. and lay them on oiled paper. Cher
ries. plums, small peaches and pears
pieces of pine apple and grapes may b
treated in this way and are extremel.
ornan sntaL These receipts are all goo,
and have been used many times wit
success.