The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-12-27

gradually beat into them con tectioner's sugar
until there Is q paste that can he handled. ,uso
creamed walnuts. almonds. chocolate creams,
and filling for dates and candied cherries.
To make creamed peppermints: Put one pint
OF graduated sugar In n granite or porcelain
vessel. add one gill of water. and place the dish
over the fire. When tho sugar has melted and
utes. and then take from the fire. Add some
extract OF peppermint, making It as strongly
ture very ~ SiSoropn lsSs' m max tus'I {; tn ntlr a .n GRANNY m1xt
mass. Drop the mixture from the point OF n
spoon in little spots Of the size OF a d inc upon
are hard they may be dropped in melted choco-
late. then lifted out with u fork, and again
placed OH oiled paper to dry.
To make chocolate almonds: Blarch the al
mond meats by pouring boiling water over them
and let them stand n few moments: then turn
them. The skin may then he easily rubbed off.
Break some sweet chocolate into small pieces,
put them in a small dish. and stand this dish
over the fire in n pan of boiling water. When
the chocolate Is melted put n hlanChed nut meat
on the point OF a hat pin and dip it into the
melted chocolate: then lay it on oiled paper 10
cool. When the chocolate becomes set the
meats may be again taken. up with II pin; such
many that are very fond Of chocolate.
To make maple sugar candy. break one pound
into a granite pan with two cups of milk. Place
over the fire aud cook until the milk is boiling
and the sugar entirely dissolved. Then stir the
mixture with n wooden spoon and keep it boil
ing until. when ii is tested in cold water. II will
be crisp and crack when hit. Add II piece OF
butter OF the size of a walnut. and turn the mix
tnre into butter.d tins. When It Is partly cool
take a sharp knife and mark the candy into
squares.
An excellent sweet is called maple cream. II
is made without maple sugar. Put two cups
OF dark brown sugar and half n cup OF rich
milk or cream into a saucepan and place over
the fire. When the mixture comes to boiling
cook for five minutes. then add n piece OF butter
and an ih a cur s,TN OF q c 4 wn,nq'; w a i S R,a, Of ih vaI mIE.
ture until it is thick and creamy. Turn this
into buttered ;tns. ard when partly cool mark
A formula for making delicious cream win
terSreen drops is as follows: Put in a saucepan
spoonfuls Of hot water. Place tile pan over the
lre and let the mixture boil just three minutes,
standing over II with a watch in your hand to
be sure not to go over the required time. Mean
while have measured out four lAnlespoonfulS
of confectioners' sugar. Mix with il, a little
full OF wintergreen favoring. When the syrup
has boiled the three minutes turn this sugar in,
stir quickly. and take from the fire at once.
teaspoon drop the mixture rapidly upon marble
or oiled paper in drops OF the size OF a dime.
A delicious confectton IS called Turkish de-
light. To make IL break one ounce OF sheet
c~elatine into pieces and soak in half u cup OF
cold water for two hours. Weigh one pound of
with half n cup OF cold water. stand the pan
over the fire, and when the sugar is melted and
comes 10 the boiling point. add the soaked gela-
tine and boil steadily for twenty minutes.
Flavor with the rind and juice Of one orange.
tnc Juice u u u ItlIluU, anu u iUit SlODnlul u
rum. Wet a tin in cold water and turn, this
mixture in, having it about an inch In thick
ness. and stand away, to harden. When it Is
jellied. cut into inch-sQuare pieces and roll
them in confertioners' sugar. 4 few chopped
nuts added with the tiavorinE are good.
Another delicious CONNECTION IS made thus:
Chop together any kind OF nuts you may have
at hand, but do not have them too fine. Butter
the pan. Add to the nuts a little chopped cam
died orange and lemon. Put in n few raisins
and candied cherries. Make n syrup OF two
,1t. MI a ~ 4Epn ~ II "a tod 1tNfFup pri "a INN nnn nj
water. Boil II until 1t will be soft and putty
like when rolled between The i,nEers after being
u tablespoonful OF wine, or lemon juice II
preferred, and pour over the prepared nuts.
TAXI SiIo a ne 'st osh RhIfI !. a .tiil marx FaFt+ W. Wien l"f tt b sSg4pss
cold it can be broken apart in the lines.
To make cream candy place over the fire a
lated sugar and half n dozen tahl"spoonsfuls OF
water. Let the mixture boil until, when n little
OF the syrup is dropped into a cup Of cold water,
two teaspnOnfuls of vanilla and n small tea
s]poontul q cream Of tartar; Then turn into n
with the hands pull it until it Is white, cut into
short lengths and set away to get cold;
cups OF sugar allow half as much water and
half II cup OF vinegar, Place these in n sauce
will harden when tested by dropping a little in
cold water. Flavor with q tcaspoonful of va
nilla, and turn upon "A b~uttered plate and pull
as soon as IL is cool enough to handle easily.
A simple and delicious cocoanut candy Is
made by taking two pounds OF coffee sugar and
mixing with it the milk from one cocoanut. Let
the mixture come 10 II boil and then add tho
meat grated md cook until the nut
meat is tender. Then pour out in buttercd pans
TO cool. With n sharp knife cut the candy into
squares before II gets hard.
Chocolate caramcls are welcomed by both old
and young. Put in u saucepan one cup of grated
or finely broken chocolate, one cup of molAsses,
the same amount each OF milk and sugar, add n
piece of butter the siZo OF an cgE. and boil to-
gether until brittle when tested In ice water.
Turn in | uttercd tins and mark oil, into squares
before the mixture becomes cold.