The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1896-01-07
THE cHAFING-DIsH PARTY.

A popular form of entertainment FOR
crisp evenings is the chafng-dish
candy party. The company includes
as many as can find room about the
dining table. Each of the girls pro.
vides herself with a chatting dish and
a young "esquire" to serve as general
utility man in the popping of corn
and the pulling and cutting of the
candy. Great is the interest taken in
the various connexions as they boil
and bubble, and conversation never
flags. Before beginning the more
serious work of cooking. aprons and
caps are provided for each participant,
plenty OF buttered tins made ready,
cups and spoons and ice water for
testing the candies placed at hand,
and several pairs of heavy shears
secured for cutting the candy. Thus
equipped, the work goes merrily on,
and much sport is evolved from the
rivalry among the fair cooks As the
fun of molasses candy making is chiefly
in the snow testing part, that time.
honored friend is not so often III evil
dence, thought it is easily within the
scope of the "drawing-room," as the
chating dish is sometimes called. Some
receipts that have been tested at these
parties with others that might
easily be, offer wide choice:
Butter Scotch One cup light brown
sugar, one-half cup hot water, one
tablespoonful butter, one tablespoon
ful vinegar. Boil about twenty min
utes, testing in cold water when it be-
gins to thicken. 1t can be favored by
adding One-half teaspoonful vanilla
done if desired. Pour on buttered
plates, and mark in squares as it cools.
1t may also be favored with few
drops of ginger instead of vanilla if
preferred.
Everton Toffee-Two cups grauu-
lated sugar, one cIp hot water, four
level tablespoonfuls butter, half
teaspoonful lemon juice. Put all the
ingredients into the dish, excepting
the lemon juice, which is to be added
just before the toffee is done. Keep
stirring until it is brittle when dropped
in cold water, and pour on buttered
dish.
Pop Corn Balls-Pop corn enough
to make four good quarts when done.
Salt to taste. Boil in the chatting
dish Two cups New Orleans molasses,
one cup brown sugar, butter size of
small egg, one tablespoonful vinegar.
When the candy is done, which is de.
termined by the usual test stir in all
the corn the candy will take, being
careful that no hard kernels get in.
Pour on buttered platters, AMI roll
quickly into balls.
Chocolate Caramels-Two cups
brown sugar, one cup New Orleans
molasses, one cup finely grated choco.
late, one cup warm milk, one table
spoonful flour, two tablespoonfuls
butter. Boil rather slowly, and pour
on fiat, buttered tins TO cool, MARKING
into squares with the back of n knife
rs it hardens. It can be favored with
n few drops of vanilla stirred in Mt
the very last,
Peanut Candy-Crlck and skin n
quart Of freshly roasted peanuts. Put
in buttered tins, and pour over them
when it is prepared the following:
Two cups New Orleans molasses, ono
cup Of brown sugar, one tablespoon.
iul vinegar, one tablespoonful butter
Cook until brittle.
Molassos TaGy-One cup brown
sugar, one cup New Orleans molasses,
one-quartcr cup butter. Boil fnst--
test in ice water. When brittle pour
on buttCred tins, and mark i'm s1uares
with the back Of knife, MS it cools.
Sugar Candy-vanilla, Winter.
green or Peppermint-Fo cups
grlnuluted sugar, two-thirds cup hot
water, five tablespoonfuls vinegar.
one-quarter cup butter, one table.
spoonful glycerinc, ono tablespoonful
vanilla or wintergrCeu, one-hnlf tea.
spoonful soda. Cook oil together ex.
cept the vanilla, without stirring.
about half an hour, or until crisr
when dropped in cold water. When
done, stir in the soda and vanilla. OF
other 1nvyring, and pour on platter,
to cool 1t will pull very white. Draw
into ilat sticks and cut with shenra
Inls candy improves with age il 10
can be spared until that time.
Sailed Almonds-H Heat one table
spoonful best butter. one scnnt ten.
spoonful olive oil smoking hot. Then
aid oue.half pound Jordan almonds.
blouched When the almonds begin
to brown, sprinkle over them one
scaut tablespoonful salt, aud stir and
shake until ull arc golden brown.
Ojl gives a higher glaze than butter
Sailed Peanutg-Buy raw; shell
Dlt IN oven and bake until skin
cracks. Brush the skins off, and pro.
coed as with almonds. New Yot6
Times.