Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-11-02
DAILY HOUSEHOLD COLUMN.
Home Made Candies That May Be
Easily Compounded by q Novice.
MARION HARL AND
Suggestions That Will Please Mothers and
Housewives as Well.
Copyright, 1899 by Walter B. Gulld3
HOME MADE CANDIES.

copyright, 1893 Dy WalleF D. 1uiu.J
HOME MADE CANDIES.
she who is not an adept in candy
making will do well not to venture
upon the manufacture of elaborate bon
bons until she has made herself mis-
tress of the art of making plain candies.
There are so many good and whole
some s'sweeties" that are easily COM
pounded by the novice that she may
satisfy herself with these-or buy her
French bon-bons when she wishes
them. Later. when she has mastered
the A B C of the business, she may
attempt more elaborate and expensive
dainties.
MOIIASSES CANDY.
Mix together a pint of good molasses
(genuine New Orleans, if you can get
it), a pint of brown sugar, two table
spoonfuls of vinegar and lump of but
ter the size Of an egg. Put all over
the fire and do not stir. The candy
must boil until little of it is hard
and brittle when dropped in cold wa
ter. Stir in two teaspoonfuls of baking
soda and turn into broad, buttered
tins. AS it cools it may be cut into
squares.
POPCORN BALLS.
Have ready several quarts of nicely
popped corn. Into porcelain-lined
kettle put two ounces of butter, three
tablespoonful of water, and two cups
of granulated sugar. Boil until this
syrup grows thick and is brittle when
a drop of 1t is put in cold water. Now
stir into the syrup all the popcorn that
it will hold. and do not stop stirring
until all the kernels are glazed. Re
move the kettle from the fire, but keep
warm ovr not water as you dip out
great spoonful of the contents, lay on
a buttered tin and as it cools, form it
into balls with the hands. 1t is good
plan TO have several people assist in
making these balls, as it is slow work
fer one person. AS each ball is formed
lay it aside and dip out another spoon
full of the mixture.
NUTS GLACE.
In a porcelain-lined saucepan put a
pound of granulated sugar, half tea
cup Of cold water and five tablespoon
flls Of strained honey. Boil slowly
Until it is brittle in cold water, then
stir into it hickory nuts, walnuts, or
blanched almonds, and pour out upon
a buttered tin.
VINEGAR CANDY.
Into four cups Of graduated sugar
sir two cups Of white vinegar and cook
gentlt-rlTtil it strings from the end Of
the spoon. Turn out upon buttered
tins and, when cool enough to handle.
pull until very light.
PEANUT TAFFY.
Shell and skin freshly roasted pea
nuts and strew them thickly over the
bottom of a creased Baking pan. Make
molasses candy according to the first
recipe in this paper and when you re-
move it from the fire pour it upon the
peanuts in the pan. Set aside to cool.
GRADUATED CHOCOLATE CARA
MELS.
Boil together in an agate kettle tea
cupful CT water, two pounds of brown
sugar and half a pound of cake-choco-
late, broken very small. When a drop
of this hardens in cold water, add two
ounces of butter and three teaspoonfuls
OF vanilla. remove form the fire, beat
hard, then turn into shallow buttered
tin and cut into squares. These are the
"sugary' caramels, of which most can
dy lovers are very fond.
MARION HARLAND.