The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-27

ask.how can obtain one and the price
We do not know which book our COR
respondent refers to. Kindly let us know.
In the meantime would advise her max
ing use of the household and inquiry de-
partment in which our lessons and re-
cipes appear. We wiz gladly publish any
recipes desired
MARSHMALLOWS.
L. g. d. writes:-Could you please give
me a good recipe for marshmallows: also
gum drop candy?
Half pound of gum arabic dissolved
in pint of water. Strain and add half
pound of sugar Place in a double boil
er over the fire and stir constantly I'M
tency of honey. Remove from the fire
and add gradually to the well-beaten
whites of four eggs. Stir until the mix
ture will not stick to the fingers. Flavor
with vanilla and pour into shallow tins
lightly busted with cornstarch and pow
dered sugar and put in a warm place.
When firm enough, cut into inch squares
and pack in boxes between oiled paper.
GUM DROPS.
The following is a recipe used by a
confectioner in making a large quantity
of common gum drops: Take twenty-five
pounds of sugar, twelve and a half
pounds of glucose, four and one-half
pounds of starch, half ounce each of
cream of tartar and tartaric acid. Mix
the starch with water until consistency
of cream. Make the sugar into a syrup.
boiling to 50 degrees and while boiling
stir in the starch, then add the glucose,
boil three and half hours. add the acid
and flavor to taste. This, if homemade.
may be run into shallow tins busted with
starch, dried in a warm oven for two
days, cut into cubes and tossed in gran
ulated sugar. This quantity can be re-
duced to very much smaller proportions
if desired
Branded PEACHES.
M. A. M. writes:-Will you kindly give
| me recipe for brandy peaches also
peach brandy? 1 have often heard of it
and would like to know how to make it.
Would like to know when you consider
peaches and plum at their best for can
ming. Do you think I could brandy yell
low peaches? Ny mother says the whites
are the best for that purpose. 1 imagine
the yellows have the best flavor
Choose perfectly ripe, sound peaches
pare them thinly with a silver knife
| without bruising them and throw into
cold water. For each pound of peaches
| allow a pound of sugar and a pint OF
| water. Boil together, removing the scum
| as 1T arises and when the syrup is clear
| cool it and mix it with equal quantity of
best French brandy. Also boil together
| a pound of sugar and two quarts of
water and when it has been SKINNED
| clear, put in a few peaches at a time
| and cook them until they are tender
enough to yield under slight. pressure
then take them up. put into Jars and
| cover with branded syrup and close the
| jars air tight.
! PEACH BRANDY.
! To make peach brandy crush ter
/ pounds Of good peaches without peeline
/ them, breaking the stones. Put them into
/ a tub or barrel and pour over them two
| and one-half gallons of 95 per cent al
| cohol and two gallons of water. Cover
| the tub and let the peaches stand in the
/ liquor for twenty-four hours. Then strain
| it of, pressing the peaches to extract
| all the juice, filter it, to clear it. through
| felted flannel or plotting paper. Then add
| two and one-half pints of white sugar
| syrup and bottle. The syrup is made by
/ adding as much pure white sugar to the
| water as will dissolve in 1t, clarifying Il
| If the sugar is not quite pure.
WHEN PEACHES AND PLUMS ARE
AT THEIR BEST
| The peaches and plums which ar,
grown nearest home are the best for can
| ming as they are in more perfect stat,
| as regards ripeness and not bruised o.
| injured in any way by long transporta
ton. When these appear in creates
| abundance In the markets Is the bes
| time to put them up. Peaches ripen a
different times in different sections II
the middle eastern cities the August OF
early September peach is best; in TIN
| middle West the later Michigan peacl
is the favorite and is very fine in flavor
The white peaches are to be preferred
for the brandy, although you can us
| either variety, but select the hnest II
size and favor.
suggestions have helped you.