The San Francisco call., 1904-08-07

fore taking OF the fire add a few drops
of extract of lemon. Pour into but
tered tins and when partly cooled mark
off into lengths When hard wrap each
in oiled paper
Bfolasses Fudge.
Three cups of granulated sugar, one
cup of milk, one tablespoonful of but
ter (milk and cream are better), two
tablespoonfuls OF mOlasses. one-half
teaspoonfu of soda dissolved in lit
tie milk; cook until little dropped in
TO cold water will form a soft ball that
can be handled. About eight or ten
minutes viii do. Let il get almost
cold; add a teaspoonfuI of vanilla,
beat until thick and turn into buttered
pans
MoIasses Candy.
Moisten three cups light brown su-
gar (Which is better for this variety
OF candy than the grSnulated) with one
cup of water: add one cup New Or
leans or Porto Rico n1olasses and one
tablespoonful butter. Boil until brit
tie. stir in one-haIf teasDoonful cream
tartar, pour into buttered plates, and
,>When cool pull; then roll into sticks.
Everton Tany.
Place over a brisk fire one and one
half pounds sugar, six scant table
spoonfuls butter. one and One-half cups
water and the grated rind of half
lemon. Boil. stirring constantly, until
it cracks when dropped in cold water.
Transfer to the back of the range.
continue stirring until it ceases to boil,
then add the juice of half a lemon.
Pour into shallow buttered tins. When
cool enough pull white. then roll into
sticks.
Peppermint Drops.
One cupfuI of sugar crushed fine and
Just moistened with boiling water.
then boiled five minutes. Then take
from the fire and add cream of tartar
size of a pea; mix well and add four or
five drops of oil of peppermint. Beat
briskly until the mixture whitens, then
drop quickly upon white paper. Have
the cream of tartar and oil of pepper
mint measured while the sugar is boil
ing. If it sugars before it is all drop
ped add a little water and boil a min
ute or two.
COcoanut Candy.
One cocoanut, one and a half pounds
and milk of cocoanut together, beat
slowly until the sugar is melted and
then boil five minutes. Add the cocoa
nut, of course finely grated, boil ten
minutes longer and be quite certain to
stir constantly to keep from burning
Pour on buttered plates; cut in
squares. VIII take about two days TO
harden.
French creams as they are called,
come under an entirely different class
of sweets and are more difficult to
make nicely for it is necessary TO un-
derstand the proper degree of sugar
boiling to operate it successfully.
Occasionally one is mystifed because
the cream does not come. and when
this happens nine out of ten times the
sugar needs clarifying. This is done
by beating up we'll the white Of an egg
with a cupful of cold water and pour
ing into a very clean iron or thick new
tin saucepan. Then put into the pan
four cupfuls of sugar. mixed with a
cupful OF warm water. Put on the stove
and heat moderately until the scum
rises. Remove the pan and skim off
the top, then place on the fire again
until the scum rises again. Then re-
move as before and so continue until
no scum rises.
The cream that is used in all
French" candies is exactly the same,
so it is a good thing to keep the ''foun-
dation" receipt handy. One quart of
sugar, one cup of water. hot or cold,
one-half saltspoonful Of cream OF tar