The Bellefontaine Republican. [volume] (Bellefontaine, Logan County, Ohio) 1855-1905, 1898-12-13
Christmas Gan dies.
POP CORN BALLS.

sugar, one tablespoonful of vinegar, a
piece of butter the size of q small eag.
Make the candy In large kettle. pop
the corn, salt it, and sift it through the
fingers, that the extra salt and unpop-
ped kernels may drop through. Ut will
take four quarts or more of corn that is
popped.) Then stir all the corn into the
kettle that the candy will take, hesp 1t
on buttered platteres, or make It into
balls.
VANILLA SUGAR CANDY.
Two pounds grsnulated, eugar of
a cup Of water, one-third cup of vinegar,
butter the size of an egg, one tablespoon
full alycerine. two teaspoonfuls Of vanills.
Boil all except the vanilla without stir
ring, twenty minutes or half an hour,
till crisp, when dropped into water. just
before pouring upon platters to cool, add
q small tesspoonful of soda, or cream
tartar. After pouring upon the platters
to cool, pour the two teaspoonfuls Of
vanills over the top. You can pull it
beautifully white. Draw it into sticks
the size you wish, and cut of with
shears, into sticks or kies-shsped drops,
to suit the eaters. If you Can succeed in
keeping it week it will become creamy.
wINTERoREEN CANDY.
Make the candy tue same as the Va.
nilla, and after it Is poured upon the plat
ter to cool, drop over the top one or two
teaspoonfuls Of winterereen essence
to taste, and color pink by dropping
few drops of cochineal syrup either In
the boiling candy or on the top with the
flavoring. Make into sticks or kisses.
BUTTER sc.rcH.
One cup of brown sugar, one-hsH cup
| Of water, one teaspoonful of vinegar,
piece of butter the size of . walnut.
| Boil about twenty minutee; favor If de-
sired.
FRENCH CREAM CANDY.
Four cups Of white sugar, one cup Of
hot water. favor with vsnills; put the
sugar and water in bright Tin pan on
he rsnge, and let it boil without stir
ring; about eight minutes, and If it looks
somewhat thick, test by letting some
drop from the spoon, and If it threads
remove the pan to the table. taking .
small spoonful rubbing it against the
side of q cake bowl, and if creamy and
will roll into ball between the fingers,
pour the whole into the bowl and beat
. | rapidly with large spoon or porcelain
, potato masher II it 10 not boiled enough
to cream, set it back upon the range, let
1t remain one or two minutes or % long
ss IL necessary, taking care not to cook
| it too much. Add the vanilla Tor other
aavorine) as soon as it beigns to cool.
, This is the foundation for all French
creams. It can be made into rolls and
sliced of, or packed in plates and cut
INTO small cubes, or made into any imi-
tating French candies. A pretty form is
made by coloring some of the cream
. pink. taking piece about as large as
nssel nut, and crowding an almond meat
, half way into one side, till 1t looks like
bursting kernel. In working should the
cream get too cold. warm it.
wrsrERaREEN CREAMS.
Make cream 20 directed, favor with
wintergreen, color pink with cochineal
|syrup, and form into round losenger
shapes.
ePICRD CHOCOLATE.
!, Two cups of brown sugar, oDe-half cup
! Of grated chocolate, one-half cup of
i water, piece of butter. add spice to
q taste. Boil these ingredients together
+ and when nearly done test it by drop
Q ping little into cold water. When
3 done pour into buttared pans,
I'll VANILLA SYRUP CANDY.
= One quart of syrup. one pound OF
t .ranulated sugar, . small piece OF butter
Q one tablespoonful of slycerins. Boil
o these Ingredients together as molassei
q candy, when nearly done test In cold
q water. Just before removing from the
: Ore add tesspoonful Of soda and pour
into buttered pane; when partly coo
pour vanilla upon the top and pull ai
' molssses candy. It will be very white
# and delicious. The favor may b
n varied.
MoLAtsEs TAFFY.
One cup of molassss, one cup OF sugar
= /. piece of butter the size of an egg
Boil hard, and test in cold water; wher
a. brittle, pour In thin cakes on butterec
!. tins; as it cools marx in squares with
|. the back of knife.
70 PEA NUT CANDY.
4. Tyc cups of molseses. one cup o
brown sugar, one teaspoonful Of butter
one Of vinegar. Put into . kettle Il
boil. Having cracked and rubbed tn
skin fiom the peanuts, put them into but
tered pans, and when the candy is done
ID pour It over the nuts. Cut into block
y while warm.
MoLAssEe CANDY.
Two cups Of molasses, one cup o
sugar, . piece of butter the size Of
r. small egg, one tablespoonful Of Rlycerine
sr Put these Ingredients into kettle. AM
- boil hard twenty or thirty minutes
when boiled thick, drop . few drop
into.a cup Of cold water, and if tn
o drops retain their shape, 1t is nearl,
~ done, which will be when 1t is brittle
"a do not boil it too much. Have pans
platters we'll buttered, and just befor
the candy is poured into them, stir Il
% one-half teaspoonful of cream tartar.
: coda. II Aavoring is desired, drop tn
fisvoring on the top. as it begins to COO
and whom 1t is pulled the whole will b
o. favored. Pull till - white - desired