The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1904-01-17
Olo-T asbtoneo
Canop-PulI
7 n the revival of the old-fashioned
entertainments. old games. old

dances, OLD style refreshments, the
genuine old-fashioned nolasses
candy pull comes into its renaissance.
This function Is a Tar cry from the mod
ern dfettante way Of making an enlas-
cuIated compound of sugar and water
stirred together and ciamped into
chaIky hemispheres by pair OF nut
meats or an opened date.
To make old-fashioned molasses candy
the kind that the more you eat the
more you want and that leaves DELI
ciously sweet, Wholesome taste all the
way aovn your oesophagus-requiTes a
combination of science. sense. and
muscle and a willingness to pull tn
the palms ting,e and the shoulders ache.
It means genuine New Orleans moIasses
straight; no sst.ei titute, no adulteration-
1t needs a crisp, cold night. preferably
with fresh new fallen snow on the
ground; CHEEKY kitchen, warm and
bright. with plenty of room TO swing a
cat around by it's tail" There should
be a generous pepper and a lot Of as
crispy corn just ready to rattle from the
cob; a nut or ecker or a hammer and a
fatiron. with a pile of genuine "shaE
banks" to keep them busy; jug Of
cider. a pan If apples and a company
chosen so that the kitchen becomes
Paradise enow" even without the nuts
ard candy
An invitation to a real. oId-fashioned
candy pull never goes begging. There
gagements'' or '.awfuiIy sorrys." Prep
arations are simple No florists. no dec
orations. no caterer. no frocks. no frills.
no aftermath OF bills. There needs be
plenty of substantial plates. tin or stone
ware; fruit knives. nut picks, and
glasses or St Us for the cider. Begin
preparations sSrly Have great dishes
of apples. green and red. all polished
until they reflect the glow of the FIRE.
Have two or three bright tin pans for
the corn and nuts. and as each guest
arrives, induce him or her. regardless
of sex. into a volumino1s kitchen apron
and cooks cap Of white or brown pa
per.
There must = mistress Of cere-
monies who thoroughly understands her
business and can say to one authorita-
lively. Pop and to another ~Crack.r
and to a third. Watch the pot. STIR
pull" or whatever else needs be.
Workers at a candy pull should be IN
pairs. Darby and Joan. who are the
most steady. should be told OF to.look
e. 49, t.sts..- - =. . -. A. ii -
Jill. to crack the nuts. and Paul and
Virginia to pick OF the meats Romeo
and Juliet can pop the corn. Hecker and
Andromache fill the beakers high, and
all hands stand ready to pull when
pulling time comes
To make the candy put three cups OF
New Orleans molasses. a cup and half
Of brown sugar. and piece OF butter
about the size of an egg into large
saucepan. leaving plenty of room Cor
boiling. Boil thirty minutes, string al
most constantly to prevent il boiling
over This il is especially apt TO do over
a gas flame. If ii seems TO be coming
quickly to the top of the saucepan. lift
for a moment. AS it thickens test by
pouring a spoonful of the syrup onto
a SNOWFALL or IN a cup Of cold water.
AS soon as the drops retain their shape,
are brittle. and do not stick to the teeth,
lift from the fire and stir into the
syrup half teaspoonful of soda Add
a teaspoonful of lemon juice and turn
into creased, shallow pans to cool
When cold enough to handle easily oil
the hands. take a portion of the candy
and begin pulling. If one has large
piece 10 pull. good. strong hook Sc
curely fastened into the window frame
is of great assistance. Throw the candy
over the hook and pull toward you.
When it seems likely TO pull away from
the hook throw over again. and so cons
tinue. making the candy move and not
the hands, until the candy is as white
as desired. Draw into long. ropeIilze
pieces and cut with shears into any
length desired or braid and cut in
sticks. Use old shears for the opera
ton.
To Pop the Corn.
In popping the corn put double hand
full in the pepper. see that the hasp IS
securely fastened and begin moving the
pepper over the GOALS or gas flame.
taking care not to have il too close at
first. AS soon as the first pop is heard
shake more vigorously, moving the pop
per closer OF farther away from the
heat as occasion demands 1t must noe
pop too fast or the keraais cannot eX-
pand to their full size. The moment the
last dying report is heard take from
over the Goals or gas flame and emOty
into one of the pans Dust literally
with salt, and if YOU like the butter
flavor pour a tablespoonful of melted
butter over the pan at d shake the corn
until the whole painful is seasoned This
must be dene while sthe corn Is stln
hot.
If you have no POP per or if YOU arr
country, bred you rrnay elect TO pop
your corn in a deep round bott0med
kettle. In this case put a generous
lump of lard into the pot, together
with a tablespoonful of salt When it
gets piping hot. pour in double handful
of dry popcorn, GOV er closely and then
shake the kettle ufntil all the corn Is
popped.
For corn balls hav ready big painful
of corn. Make m GLASSES taffy of one
cupful New Orlean molasses. half
cup OF sugar. tablespoonful of vine
gar and piece OF butter the size OF
butternut. Cook the syrup IN
III il crisps when dropped into cold
water. then work il. into the corn until