Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1897-12-14
CHRISTMAS CANDIES.

STRAWBERRY OR RASPBERRY rArrY.
Three cups graduated sugar, one and
one-half cups syrup from strawberry or
raspberry preserves Add one table
spoonful vinegar. Stir carefully until
the syrup Il dissolved, then boil without
stirring till the candy IL brittle when
dropped 10 cold water. Remove from
the Dire, pour over creased tin add one
quarter saltspoon red color paste and
work II into the syrup, not stirring, but
folding the syrup over the paste as 1t
cools around the edges. When quite
cool pull until porous and brittle. Cut
into small pieces or kisses and wrap In
waxed paper. Raspberry shrub or vine
gar Is excellent for this candy, no extra
vinegar being required.
MAPLE KISSES.
One pint or one pound maple or dark
brown sugar, one cupful Of boiling
water, with .one tablespoonful vinegar.
Cook as above aud wrap in paper when
perfectly cold.
CoCoASUT DROPS.
Boil together four cups white sugar,
three-qusrters of q cupful Of water, four
tsblespoonfuls OF vinegar, one table
spoonful butter. Boil until brittle. Just
before pouring out add one cupful of
dessicsted cocoanut and drop In small,
fat cakes on buttered tins.
For molasses candies use the best New
Orleans. II a little glucose is used the
candy will have less Of that clogging
sweetness so noticeable In the homemade
article. Glucose can be bought In small
quantities It any confectioner's, and
used In small quantities will be found to
give good results.
VANILLA CARAMELs.
Boil together six ounces Of glucose,
three-quarters Of pound Of graduated
sugar and pint Of cream. Stir over q
moderate fire half an hour or until the
candy Is q delicate brown color, and
forms Hrm ball Of . cheese-like con-
sistency when dropped into cold water.
Flavor with one tesspoonful vanilla
pour into well-greased pans to about
three quarter inch depth, and when cool
turn out on CREASED slab or tin and cut
In small cubes. When cold wrap In
waved paper. Cocoanut, chocolate, nuts
and various fayoring may be substituted
for the flavoriDg given II variety Is de-
sired. Tsfy can be prepared from this
mixture BY continuing the boiling till II
reaches hard ball. Pour into shallow
pans, mark 10 small squares, and dust
freely with confectioner's sugar.
OPERA CARANkLs.
Boil together without stirring one pint
rich milk or cream and two and one
quarter pounds Of graduated sugar.
Boil to medium ball. Add q teaspoon
vanilla or other 1tvoring and cool.
When just warm beat till creamy, pour
into creased tins and cut in fQuares.
These should be soft and creamy and do
not require wrapping. Another caramel
10 made by boiling this mixture In two
saucepaus. Add two squares chocolate
to one mixture. Proceed n In the pre-
cedlpg recipe, pour the white mixture
Into pan about one-qusrter inch deep,
and when partly cold add the beaten
chocolate mixture. Cut when cold. The
brown and white cubes are very orna-
mental.
WATERS.
Soak half box OF gelatine 10 half |
cup cold water until soft. Dissolve with |
one and. one-half cups Of boiling water,
strain; add confectioner's sugar TIL
still, favor and roll on Z board busted |
with sugar. Cut into rounds the size Of |
> twenty-cent pieces-American Kitchen |