The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1897-12-11
THE HOME.

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in many households by the moro elaborate
] French bonbons; but for those who still
like the old style candies here are few
! good receipts
OLD FASHIONED TAFFIES.
If possible have u candy-hook it is so
much easier to pull the candy over a hook
than with the hands only. A sharp
pointed 1neat-hook makes good candy
hook. 1t should be fastened to the wall
of the room. Lard is better for creasing
the pans than butter. If the Uaffy Is
just right, very little grease will be nee
essary to keep the hands from sticking
to it while it is being pulled. For this
purpose butter is better than lard: do not
use flour Pull the taffy while it is warm !;
if hook is used, taffy may be handled
while quite hot When making taffy
proceed as follows: Put over a brisk fire
one and half pounds of coffee. A sugar
and half pint of water; stir until dis
solved then add one-fourth teaspoonful OF
cream of tartar. Do not stir again. If
the sugar collects on the inside Of the
pan, wipe it off with a damp cloth.
When ''crack'' is reached pour into
CREASED pans. While cooling throw the
edges of the candy toward the center. I'M
til all is cool enough to pull. Flavor by
pouring half teaspoonful of vanilla ex-
tract on the candy while it is being
pulled. Pull until white. Lemon taffy
is made in the same way; it is oolored
light yellow by the addition of little
caramel sugar, liquid curcuma or saffron
color. Flavor with half teaspoonful of
lemon extract. The plain taffy, IN.
favored, is use for pineapple taffy. When
cooked, take out half of it, add pineapple
flavor. pull until white and form into a
large flat cake. Color the other half a
bright pink, pull that and place on the
white candy in fine stripes.
Chocolate Taffy.-Cook the same as va
nilla; when in the pan cooling, add to the
center of the candy one and a half ounces
of the chocolate used for frostings, melted
over the steam of a teakettle. Throw the
edges of the candy, as it cools, over the
chocolate, until the chocolate is well
worked in.
Cream Tatfy.-One teacupful of grauu-
lated sugar, half teacupful of molasses,
one teacupful of cream or milk, and a
piece of butter the size of an egg. Boil
over brisk fire, stirring all the time
to "crack." This may be poured over
nuts or not, as desired. 1t may possibly
curdle knocking, but it is not soiled by
that.
Cocoanut Taffy.-One pound of coffee
A sugar, one pound of glucose or one
fourth teaspoonful of cream of tartar.
Cook to 'scrack,'' add half of a freshly
grated cocoanut; stir until the candy
cracks when dropped in water. but If
held moment it forms hard ball again.
Pour out at once; when cool pull I'm til
white.
Salt Water Taffy.-Put one pound Of
graduated sugar, three-fourths pound of
glucose and one teaoupful of water In a
pan over-a good fire. Stir until 1t begins
to boil, no longer; then wipe the sugar
grains from the inside of the pan with
damp cloth, When the candy has boiled
few moments add three-fourths pound
more of glucose, and boil without stir
ring until "crack" is reached add one
ounce of salt and pour on CREASED pan.
When cold pull until white and glossy.
This candy may be pulled into strips and
cut with scissors or a sharp knife in
pieces about three inches long, then
wrapped in waxed paper to keep it fresh.
Salt water taffy makes an agreeable
change from plain taffy.
Hickorynut Taffy.-One and half
pounds of coffee A sugar, just enough
molasses to color, and one-fourth tea.
spoonful of cream of tartar. Cook to
crack" and pour into CREASED pans.
When the candy has cooled somewhat
throw over it one pound of chopped hick
orynuts, and fold the edges of it over the
nuts. Continue this folding until the
nuts are we'll mixed into the candy. Put
on CREASED marble slab and roll very
thin with CREASED rolling PIN Mark
into squares and break up when cold.
Walnut taffy may be made the same way.
substituting English walnuts for hickory.
NUTS BraziInut taffy also, emitting the
molasses.
Peanut Candy.-A very simple candy is
made as follows: Melt granulated sugar
over aislow fire, using no water and stir.
ring all the time until the sugar is melt
3D. 1t turns brown in melting, but does
not burn If carefully stirred. When the
sugar is melted pour it over the peanuts.
which should be ready in creased pan.
This candy can DO in the pans cooling in
ten minutes from thestime it is started
Peanuts for the candy can be bought al.
ready shelled, but not roasted. They
are letter if roasted just before the can.
dy-making.
Molasses Tafy.-In pan holding at
least six quarts. place one and a hsli
pints Of granulated sugar and half pint
of water and set over brisk fire. Sti,
until it boils, then add one quart of New
Orleans molasses; stir until it boils
again, then add piece of butter hall
the size of an egg and half teaspoonfu]
of cream tartar. Continue to stir care
f,,lIx, until 1ubaD droDDed in ooJd .xx. :.