Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-01-17
FOR HOME FR0L|CS
Sweetmeats Found Easy to
Make.
MAPLE CREAM CANDY
LOTS OF OTHER GOOD THINGS
FROM OTHER SECTIONS.
Directions for the Established Favorite,
"Fudge"-other Tasty
MorseIs.
Written for The Evening Star.

! Written for The Evening Star.
| When all else fails, candy making will
| rouse the most apathetic house party.
| Young people wax enthusiastic, and their
| elders smile indulgently this harmless
| amusement. AS the best candy maker is
| the heroine of this occasion it Is advisable
| to study these recipes with care:
! Maple cream candy-Nowhere are home
made candies more delicious than in the
Green mountain state, where maple strip
and maple sugar are to be found at their
best. For one pound Of maple sugar allow
one cupful of milk and one of good rich
cream. Break the sugar into tiny bits and
put all the ingredients in a porcelain or
! granite-lined kettle and stand over the fire.
| Stir constantly as it boils, and when 1t
| hardens upon being dropped into cold water
| stir in as many chopped butternuts as the
| candy will take up Turn into shallow but
| tered pans and when hard break into con-
venient pieces. If butternuts are not to be
| obtained, either pecans or walnuts can be
substituted, but by the Of the butter
| nuts with the maple sugar a flavor that Is
| exceptionally rich and delicious is secured.
| Gold old-fashioned butter scotch-Put
| two cupfuls of brown sugar, half cupful
| of butter. four tablespoonfuls of molasses,
| two Of water and two of vinegar into
| porcelain-lined kettle. Stir over the fire
until the sugar is dissolved then boil with
| out stirring until it hardens when dropped
| in cold water. Pour into shallow buttered
| pans to cool When sufficiently firm mark
| off the squares, and when cold break on
| these lines.
An excellent fudge-Every school girl
has recipe for fudge. but this one is espe-
| cially good and the result Of long expert
| ence: To one-quarter of pound of I'M
| sweetened chocolate allow one-quarter Of a
| pound Of butter. one and one-half pounds
graduated sugar. one cup or sweet milk, one
| teaspoonful of vanilla extract. Break or
| scrape the chocolate into tiny bits. and put
! all the ingredients together into porcelain
| lined kettle agate kettle. Stand over
| the fire, stir occasionally, and let boil rapid
| ly until it hardens upon being dropped into
| cold water. Remove from the fire and stir
| until it begins to grain. Pour Immediately
| into buttered pans and when firm and not
| hard mark off into squares. II 1t is desired
| to make 1t sugar, beat hard for a few min
utes just before pouring into the pans. A
variation of this recipe can be made by
using rich, thick cream in place Of milk,
| emitting the butter.
Chocolate creams-The usual method of
| making creams at home is to prepare an
| uncooked cream for the centers but what
| is known to confectioners fondant is far
| richer and more palatable. To prepare it
| some must be exercised but If the
| directions are carefully followed there
should be no question as to the result. AS
| the fondant can be made the foundation of
candles of several sorts, 1t is Well to pre-
| pare a generous quantity. Select perfect
! ly clean agate or copper kettle and put into
| four cupfuls of graduated sugar with
cup of rich cream Place over the fire and
| stir until the sugar is dissolved, but not
| a second longer. When 1t reaches the boil
ing point, add two pinches Of baking soda
and stir one; then allow it to boil
l soft ~,
| cold water. Take from the fire and allow
it to become cool. then stir to a cream.
| Cover with damp linen cloth and stand on
| ice until the following day. In the morn
| ing put half a pound of unsweetened choco-
| late in perfectly clean TIN basin and
| stand over the kettle to melt. Form the
| fondant into balls and stand on creased
| paper. Thrust the point of fork tightly
into one at time, dip into the chocolate,
| drain and return to the buttered paper to
| become cold and firm.
Dreamed wanutS-TO prepare these deli
cous sweets, use the fondant already men
toned favoring with a little vanilla and
| mold into balls. Crack English walnuts
| carefully and remove the kernels in per-
| feet halves Press two halves upon each
| ball of cream. f1attening slightly.
Cream dates and almonds-Select large,
| fine dates, remove the stones and insert
| little rolls of the fondant. Press the edges
| together, allowing little of the white to
be seen, and roll in graduated sugar. The
| best almonds for the purpose are the Jor-
| II.
| foundation, molding the cream or fondant
over them until you have formed balls
| about the size Of a walnut. Roll lightly in
| granulated sugar.
| Mexican nut candy-Put three supfuls of
| best brown sugar in a granite or agate
| kettle with oneIaalf cup Of sweet cream
| and a lump of butter the size of an egg. Set
| over the fire and stir continually until it
| forms a soft ball upon being dropped In
| cold water. Remove from the fire. flavor
| slightly with vanilla and stir In two cup
| fuls Of pecan meats. Drop in waters on
| buttered paper.
Chocolate caramels-To make good, plain
| caramels crate cne-Quarter Of a pound Of
| unsweetened chocolate and put it in a
| granite saucepan with half a cup of milk,
| one pound of brown sugar, two tablespoon
/ fuls OF butter and q teaspoonful OF vanilla.
| Heat slowly, stirring constantly until the
| chocolate and sugar are thoroughly dissolv-
| ed Then boil without stirring until q few
| drops in a cup Of cold water VIII harden
| quickly. Turn into a creased pan and when
| cool mark into squares with the back OF a
| knife. For variety, stir q cupful OF chopped
| walnuts into the mixture after removing 1t
| from the FIRE.
i Cream peppermints-Put two cupfuls Of
granulated sugar and one Of water over the
4 fire and boil until the mixture hairs. Then
remove from the FIRE and beat with an egg,
| who until It becomes white and creamy.
Flavor with one-Quavter OF q teaspoonful
| of the essence OF peppermint ana drop In
| waters on paradane paper. 1f the davor OF
chocolate Is desired dip lightly into melted.
olats cream, taking carS b 0za3a thor
/ ouGzafy.
1 N.-.u. his a, = .an<A - $4,000 s,~s Ann