The Savannah morning news., 1904-02-07

the myers. Sur In the butter, and
when it has blended, the vanilla, and
beat until it begins to grain. Turn the
mixture into a pan, and when it has
''set" sufficiently, mark it in squares.
If cream fudge with nuts is wanted.
use. the same proportions, emitting the
chocolate and vanilla.
For maple fudge, substitute grated
maple sugar for the granulated and
coffee &C" sugar and leave out the
vanilla. Nuts in the proportion of a
cupful of meats to the above rule NAV
be used with either the chocolate,
cream or maple fudge. Butternut
meats are ideal for the purpose, but
can be had in comparatively few COM
munitieS. A mixture of pecans and
English walnuts is excellent. For va
riety, candied cherries and cocoanut
are sometimes mixed with them.
Popcorn Crackle-Pop a big dishpau
nearly full of perfect kernels. Then
make syrup of 1 cupful of New Or
leans molasses, " cupful of granu-
lated sugar, a piece of butter the size
of a hazel nut and a tablespoonful Of
vinegar. Boil slowly until the mix
ture spins a hair, or until it is brittle
when dropped on ice or snow. Pour
it, little by little, while hot, over the
corn, mixing it in lightly with the
coating and there is enough to adj
here lightly to the mass. There should
be two persons to do this-one to poise
the kettle, the other, armed with two
long-handled spoons, to keep the corn
turned over from the bottom. The
more careful the handling, the more
delicate the crackle will be- 1t should
not be pressed into a cake or into
balls. When it is coated, turn it into
an oiled punch bowl or other big dish
and put it where it will get cold and
brittle. This is at its best the day it
is made.
Turkish Delight-This dainty de-
serves to be better known, for, care
fully made, it is very delicious. Bring
to a boil 8 cupfuls of granulated sugar
and l cupful of water Add 1 1-3
ounces of gelatine, which has been
softened in y of a cupfuI of cold
water Boil the mixture steadily for
twenty-five minutes. Then add the
juice and rind of orange and / lemon,
boil again for one minute and turn
into wet pans to cool. Cut into squares
and roll them in cornstarch and con-
fectioner's sugar. mixed. Pistachio
nut meats or other nuts may be add
ed in small quantities after the cook
ing process is finished.
Molasses Candy-By following these
directions, a bar as porous and light
as that of the confectioner may be
made, but a suggestion or two at the
start Too much butter makes the
candy stringy, so that it cannot be
pulled. Too little cooking makes it
sticky and impossible to handle Over
cooking renders it hard and unwieldy.
Twisting the mass that is being
stretched closes the pores and makes
II dark colored and hard instead of
light colored and brittle.
This is an old and tried formula: 1
cupful of sugar, cupfuls of New Or
leans molasses, l tablespoonful of vim
egar and butter the size of a small
hickory nut. Boil until a little of the
syrup, dropped on ice or snow, or in
very cold water, is brittle. Turn into
aluminium pans or on to buttered tins
or plates and let it cool until it can be
handled. Then let two persons cool
their hands, take the candy into COM
paratively cool place, and pull it until
it is almost white. One of the persons
should hold her hands in the position
of a hook while the other throws the
candy over them and stretches it out
During this process it should never
once be twisted. When it is so stiff
it can no longer be manipulated, stretch
it out on the moulding board or pre-
it into short lengths. A little prac-
tice will teach one to hold the end on
one hand and break it by a light, dex-
ferrous stroke with the back of a knife.
BY this method, the ends of the pieces
are left porous. so that one can look
through them from end to end.
Ping Pong Caramels.-Make a syrup
of l cupful of milk, or cream, Ia cup
fuls of molasses and 1-3 cupful of but
ter. Boil until it spins a hair. Then
add few drops of vanilla and Ia cup
fuls of English walnut or pecan meats.
Turn on to buttered pans. and when
cool mark it into squares. When the
candy is thoroughly cold, dip each
piece into melted chocolate.
Dreamed Nuts, Dates and Figs
For creamed candies, the easily made,
uncooked sort is liked by most persons
as we'll as the more difficult fondant-
kind. Put into bowl 2 cupfuls OF con-
fectioners sugar and moisten it with
water favored with vanilla or other
extracts or mix the sugar with orange
Juice or very strong coffee. If colortng
is wanted, add it with the liquid until
the right shade is obtained. Knead
the mass until it has lost all OF us
sticky quality. Then cut it off in small
fragments, roll them into balls and MI
hollow dates or figs with them or press
whole dates or figs with them or press
whole nut meats on to both sides OF
each ball. Tusti frutti candy is mace
by mixing with this kneaded mass,
candied cherries, pineapple, angelica
and nut meats.
The denarture from Washington