Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1899-12-12

MAKING CHRISTIANS CANDIES.
Homemade candles are always pare.
The best Of material u used, and the
coat ID much less than y paid fof The
came GRADE Of ccnfoctitoery q the
shops. It lsa nice plan 10 make youf
own Christmas candles. You can make
them for home, and you can send boxes
away for little reenembthnces TO your
frie6dD. People HE thlngsthat are made
especially for them much better than they
do things that are bought; it brings
more Of the glver with it.
Suppose We begin with butter-scotch.
This b an old-fashioned candy, whole
some and good. / never saw any one,
child or grown-up, who didn't like It.
Ii ID, too, one OF the most harmless con-
fections.
You will use two cupfuls Of sugar,
one rounded tablespoonful Of butter,
four tablespoonfuls OF vinegar, and one
cupful Of water. Boil all together until
Il will harden In cold water. Test It
after 1t has boiled while, by dropping =
little In glassful Of cold water. When
II becomes hard and almost brittle Il ID
boiled enough. Pour It into well-but-
tered pans, cut into squares with sharp
knife, and set aside to cool.
In all candles made from sugar you
must use only the best grade OF fine
graduated sugar, unless the rule de6.
nitely calls for some other grade. In
this as In any other kind of cooking only
the best material must be used II you de-
sire the best results. Fine graduated
sugar, the best of butter--nOne Of the
kind advertised ~ cooking" butter
and the incest extracts for havoring.
Now suppose we try molAsses candy.
You may take two cupfuls Of molzsses,
one cupful Of graduated sugar, one
rounded teaspoonful Of butter and one
tcaspoonful Of saleratus. Grease the
kettle In which you are to cook the
candy before putting In the molasses,
sugar and butter; boil slowly, taking
care that Il does not burn. Test Il oc-
casionally by dropping little into cold
water; when IL will harden AZ soon as
IL goes into the water IL 10 done. Add
the ssleratus just before taking from the
DIRE. Pour into buttered platter and
set away to cool. You may cut II into
small squares while Il IL still warm. II
you wish 10 make II into lengths, butter
your hands we'll, and when the candy IL
cool enough to handle, pull II out, fold
IL over, pull again, repeating the proc
ess until the candy Is = light color, then
pull IL out and cut II into lengths.
While talking about molasses candles
there are some nut and fruit candles
which may be considered. These are
very good, and certainly add variety TO
the box you are making up or the bon
bon dish you are hlling. One OF the
simplest Of these IL the peanut candy.
To every half pint OF shelled and blanch-
ed peanuts use one capful each OF mo-
iasses and sugar. Boil the molasses and
sugar together until the mixture IL brit
tie when dropped into cold water, then
stir In the half pint OF peanuts before
tsking from the fire. Pour Into butter
cd pans and mark of into squares or
lengths before IL cools. Hickory nuts,
English wslnuts or almonds may be used
In place Of peanuts.
spoke just now Of blsnching the
nuts. This means removing the ane
skin which covers the nut under the
shell. This will rub of the peanuts
with very little trouble, bpt the other
nuts require different treatment. After
removing the shells cover the nuts with
boiling water, and let them stand until
the dark skin will easily rub of; then
put them into cold water, rub OF the
skin, and dry between towels.
Here 10 walnut candy which 10 made
without molasscs, but with sugar: Use
one pound Of brown sugsr-thls Is one
OF the places where another grade Of
sugar than granulated Is called for--onc
fourth pound Of butter aud one-hslf pint
OF walnut kernels, either the English
walnut or the hickory-nut. Put the
sugar In the saucepan with half gill Of
boiling water, and boil hard for twenty
minutes; add the butter, and boil I've
minutes longer, then add the nuts, and
stir them well In; when II boils up once
more take from the fire, stir II for 4
minute, then pour into buttered saucers |;
when 1t IL cold Il will be brittle, and may
DC broken into small, irregular pieces.
There IL delicious Spanish nut-candy
which the girls are making good deal
this season; It Is called "Penosis, and
Is u very delicate candy, quite easily
made.
Use three cupfuls Of light brown sugar,
one cupful Of milk, one rounded table
spoonful Of butter, one pound OF Eng ish
wslnuts and one teaspoonful Of vanilla.
Shell, blAnch and chop the waluuts so
As to have them ready for adding to the
candy. Do this drst so that your atten-
ton shall not be distracted from the
cooking. Boil the sugar and milk until
Il will harden when dropped into water,
but will not become brittle, let Ii come
just to the hardening-point. Just before
IL Is done add the butter and vanilla, and
Immediately before taking from the fire
add the chopped nuts, stirring them In
well. Pour into buttered pans, and with
q sharp knife mark of into squares, then
set away to cool.
What Was said regarding the prepara-
ton Of the nuts for "Penosia" holds
good for all the candies. The nuts must
be PREPARED before the candy Is put over
TO cook. One experience will be enough
70 show you that boiling sugar or mo-
issses Is q task which requires constant
care. Almost before you know 1t, 1t will
rise to the top Of the kettle, and unless
you are careful II will boil over on to
the stove, and then you will have pref
" mess TO take care Of. Besides, you
win stifle everybody In the house; there
is nothing which smells more disagree
able than sugar or mOlasses.
Constant care is the price Of good
candy. This Ia something for you 70
remember.
''Tsffy" has become the synonym for
that Is very sweet and smooth,
and il really Is no wonder, since these
are the two characteristics of this con-
lection. You can give all the taffy you
desire to your friends by going TO work
In the following fashion: Use two large
cupfuls Of the best New Orleans mo-
lasses, three cupfuls Of the best light
coffee crush" sugar, one cupful OF but
ter and two teaspoonfuls Of vanilla. Boil
until the mixture will ''rope" In water
that Is, make fine, brittle threads as It
drops-theu pour into well-6uttered
pans, and cut into squares. This Is the
genuine oid-fashioned "Everton tafYy,"
which English children regard as one Of
the very incest In the list OF home made
candles.
Now We will make some creamed
walnuts. These are Q delicious con-
lection, and those who like nut candies
will be glad to know how simple mat
ter Il Il to make them a. they should be
made. Beat the white Of an egg to u
stiff froth, add gradually eight table
spoonfuls Of sifted powdered sugar, beat
well together, and favor with vanilla.
Halve English walnuts and put the cream
between them. Press them together,
and set away TO harden. This amount
should cream fifty nuts.
Chocolate caramels: Use one-fourth of