Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-12-19
CHRISTMAS CANDIES.
BY Mrs. Barbara sadler.

The children will want some candy
eor Christmas and they should not be
disappointed, since you can at a very
small expense supply the demand your
self and know that the candies are all
pure and harmless so far as the health
of the little ones and those of older
growth. who will nibble little, is cons
cerned. Try some of the following
recipes and be convinced. None are
very expensive and none difficult to
make.
Butter scotch is an old-fashioned
candy but it is liked by almost every
bne and better than all that it Is ad-
mitted to be one of the most harmless
of connections. Into one cupful of
water put two cupfuls Of sugar. one
rounded tablespoonful of butter and four
tablespoonfuls of vinegar. Boil all to-
gether. until it will harden in cold
water. When hard and almost brittle
u is boiled enough and may be poured
into well ,buttered pans Then cut into
squares and set away to cool. In this
as in all candies use only the best OF
sugar butter and other material.
Here is good nut candy that is rs
easily made as molasses candy and 1t is
good one for old and young. Boil
together one cupful each of molasses
and sugar until the mixture is brittle
when dropped into cold water, then
stir In one-half pint of blanched
peanuts before taking from the fire.
Pour into buttered pans and mark OF
into squares or strips oetSre ii cools.
Blanched peanuts are Ihos" from which
the fine skin which co9ois the nut has
been removed. This skin comes off
heasily from peanuts when they are
rubbed between the hands. Other nuts
may besnsed in making this candy but
they. many of them, require blanching
In another way. Cover the nut meats
with boiling water and let them stand
until the dark skin will easily rub off.
Then put into cold water. rub off the
skins and dry between towels. II
large nut meats are used it is generally
best to chop shem.
a walnut candy is made as follows:
Place in saucepan one pound OF
brown sugar with one gill of boiling
water and boil hard for twenty min
1tes; add one-quarter of a pound Of
Butter and boil Eve minutes longer;
then add one-half a pint of English
walnut or hickory nut kernals and stir
them well in; when it boils up once
more take from the fire and stir a min
ute longer and pour into buttered dishes
When this candy is cold 1t will be brit
lie and can DO broken up into irregu-
lar pieces.
Another nut candy: sheH. blanch
and chop one pound of English wal
nuts. Boil together one cupful of milk
and three cupfuls Of light brown sugar
until 1t will harden when dropped into
water but will not be bristls. just be-
fore. taking up add one rounded table,
spoonful Of butter and one teaspoonfuI
of vanilla and after waiting a moment
20 stir the ingredients together add the
chopped nuts and stir them in. Pour
into buttered pans and then with a
sharp knife mark into squares and set
away to cool.
Old-fashioned peppermint drops are
easily made by following the rule here
given: To every cupful of fine granu-
lated sugar add one-quarter of a cup
full Of hot water. Boil for 1--WE minutes,
favor to the taste with peppermint ex-
tract. stir until thick, then drop on to
a marble slab or on to paper and set
away to cool. You may make the
drops large or small to suit the fancy.
Everton tafty is candy easily made
and very popular over across the water.
To make it use two large cupfuls of the
best New Orleans molasses, three cup
fuls OF the best light brown sugar, one
cupfuf of-butter and two teaspoonfuls
Of vanilla. Boil until the mixture will
rope In water. then pour into well but
tered pans. and cut into squares.