The Washington times., 1905-01-01

Holiday times start the candy season
off with a bang-for homemade candies,
tina. is-and from now on candy pulls
Will be in force among the very young
clement. and kitchens win be invaded by
every clever concocter of sweets
The mad hurry of eandypuIls appeal
to you-the haste which can't possibly
wait until the candy is properly cooled.
but burns fingers and tongues alike with
frequent tastes
Candy makers are geniuses. in a small
way Two girls can take the same sort
of n,aterials-share materials. in fact;
use the same fire at the same time. beat
and stir and pour out IN exactly the
same time, and one will evolve some
delicious CONNECTION that doesn't keep
till ii is cold, while the other win have
candy TO offer that is anything but per-
fectly blended The first girl pays for
her success by having to repeat it f-e-
quently; but, if she can make good can
-dy, it's an unfailinE sign" that she
likes to do il.
Old-Fashioned Kinds Best.
Old-fashioned molasses candy has been
superseded largely by peanut brittle. yet
there's nothing that smells quite 50 de-
licious nor is such fun to make and
pull as This same molasses candy.
New Orleans molasses is best. Put a
quart of it on to boil. with piece of
butter about the size Of an egg, a pound
of sugar and two tablespoonfuls of vine
gar, and then let II boil as steadily as
you can. until its cracks in cold wafer.
Pour a third of it into a deep creased
pan. pour another third into a pan in
which You have strewn thickly walnuts
and hickory nuts, which the rest have
been busily cracking and shelling while
you were watching the boiling mixture
Drop half a teaspoonfui Of baking
soda an the last third just as you take II
from the fire, stir and pour out into an
other creased pan, setting II where il
viii cool a little quickly. Then butter
your hands and seize a handful OF the
stuff as hot as you can bear IL, and pull
away for dear life. The candy will grow
from light brown to a fawny color and
from that TO light gold tint When il
shows a decided disposition TO harden in
your hands, pull it quickly into long
strands and plat Then lay the plaffs
on butteTed plates ard set away 10 hard
en- like the rest
Diverting Failures Into Success.
sugar and water and vinegar-two cups
of sugar 10 cup OF water and q table
spoonful Of vinegar-until it cracks; and
then pulling until 1t Is shiny and white
A few drops OF oil OF peppermint, or oil
OF wintergrsen, put in just as you take
il from the fire viii turn il into delicious
pungent candy.
Fudge-of course. Everybody makes
IT. one form or another
Maple sugar fudge is very difficult 70
make. but verv good-if it turns out
just right
Boil TWO cups OF maple sugar and one
cup of cream together until a little drop
ped IN water makes a ball when rolled
between your fingers. Then take from
the fire and beat rapidly. pouring. when
the surface shows the first sign or
cooling (by dulling little), into but
tered dishes. But the moment of taking
OFF the fire and of pouring must be nice
ly timed, or the fudge viii either stiffen
into hopeless mass or slip back to
sticky dishful And, unlike most can
dies. it's not even passabIe unless IT is
just right.
When it IS, though.