The Providence news. (Providence [R.I.]) 1891-1906, 1897-12-27
My Dear Little Loalse:--

My Dear Little Lollse:-
So you are going 10 have n party and
want me 10 send you some rules for
candy-making which shall result in
delicious. heAlthful sweets. Well, you
want first of all to provide yourself with
a quantity OF confectioner' sugar. or the
kind termed powdered" at the grocers'.
a good granite ware kettle, and extracts,
and with care and patience you VIII
certainly have gratifying results.
Now in making candies. ii is necessary
20 have the foundation cream, or what
is sometimes termed French cream. For
this take the white Of an egg and add
an equal quantity Of water; stir in con-
fectioners sugar until ii is stiff enough
TO mould into shape with the fingers and
flavor with vanilla. Now you are ready
TO make your goodies" and one OF the
most delicious is
WALNUT CREAM.
Carefully crack the English walnuts,
so that the meats may be separated in
perfect halves; then make a ball Of the
French cream about the size Of walnut,
natten it little and press half a nut on
either side Of II. Place in a dish, which
has been sprinkled with powdered sugar.
CREAM DATES.
Select fine dates, rinse in cold water
TO remove particles Of dirt, take out
the stones with knife, cutting only one
side of the fruit. Make the foundation
cream into oblong shapes about the size
of the date and fold the fruit around
the cream, letting the latter extend be-
yond the date a each end. These are
easily made, are delicious, and not in
furious.
Every one / believe is fond OF cara
mels, and here is an excellent rule for
HARD CARAMELS.
Take half a pound Of chocolate, one
and half pounds Of sugar, one cup OF
milk, butter the size OF an egg, two ta
blespoonfuls of vanilla and boil briskly
for twenty minutes. Pour into a but-'
tered pan about half an inch thick. mark
off into squares when the mixture is
hardening. When hard break apart and
wrap each caramel in buttered or waxed
paper
An exceptionally good rule il the fol-
lowing:
MOLASSES CANDY.
Two cups of moiasses. one tablespoon
ful OF sugar. boiled together until the
cold spoon just before taking from the
stove, add piece OF butter the size OF
walnut and a pinch Of salt. Turn out
on buttered marble or pan and when
partially cool pull the candy until it is
white.
VINEGAR CANDY
Is favorite kind with children and here
is simple way of preparing IL. Take
three cups OF sugar one cup Of vinegar,
one cup OF water and mix together thor
oughly before putting over the fire, but
not afterward. When It will thread"
remove from the fire. cool and pull until
white.
Along in the line Of molasses and
vinegar candies comes the old-fashioned
and toothsome
BUTTER SCOTCH.
One cup OF brown sugar, one half-cup
OF water six teaspoonfuls Of vinegar.
butter the size of a walnut, all boiled to-
gcther for twenty minutes. Pour out
thin in a buttered platter.
ICE CREAM CANDY.
Two cupfuls sugar, one cupful water.
one-quarter OF a teaspoonful cream
tartar, two-thirds OF tablespoonful vanilla.
Boil until IL threads. Full until very
white, and put In the vanilla while pull
ing the candy
is there -lyone who does not like O.
taste of real ld-fashioaed
GPPERMINTS.
These are fine. Two cups sugar one
cup water; Doil five minutes and then
flavor with ne spoonful OF peppermint.
stir until tack; then drop from tea
spoon on a battered dish
PEANUT CANDY.
One cup moiasses. one cup sugar, one
piece butter. size Of an egg, one table,
Spoonful vinegar. Boil and when done,
stir In ea5pooIful of soda: stir well.
then put in peanuts and pour into but
tered pan.
am sure YOU will find some of these
candles just what you want for your
friends, who win appreciate their being
"homC MADE
Yours cordially.
COMFORT JONES.