Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-12-24
At a Candy Making.

| every member of the party, both girls and
men. to put on great Bingham aprons and
| resort to the kitchen To attempt to have
| every one enter into the candy making
when 1t is done In polite way with chatting
| dish and a well-ordered dining room table
| is to destroy every bit of the frollickinr
| spirit which renders this kind of entertain
ment the jolliest of holiday week In the
| kitchen, where there is big stove or gas
range, with plenty Of room for many hands
| to be kept busy. all can enter into the
work and be near to pots and pans. and
that ali-important factor when the pulling
| begns-the -four barrel.
| The simplest candies give the most salts
| factory results. Fondant CONNECTIONS take
much time and are quite too sweet after
the inevitable constant tasting and scraping
from spoons and saucepans. The simplest
sweetmeats, however, require most care in
their preparation. One person needs to be
| at the head, and especially with candies
| that are cooked keep a close watch that
they are not on the fire moment too long
nor few seconds too short time. This
carefulness alone is what makes the candy
right to pull of a sufficient crispness
when II is cold.
For plain moasses candy that will pull
well the most tried and best recipe is to
put four cupfuls of New Orleans moiasses
in good-sized iron kettle. Add a piece OF
butter as large big egg and two table,
spoCnfuis of vinegar that is not too sharp.
II the vinegar is very strong 1t should be
made half the strength with cold water Let
these ingredients boil rapidly so that there
Is d yellow froth on top unfit the last few
minutes OF cooking, and stir constantly
with big spoon. over quick fire this
should be done in twenty or thirty minutes.
After the hrst fifteen minutes of boiling
drop a little from the spoon into cold water
every minute until it becomes brittle soon
as IL sliihes the water. IL Is also We'll TO
test 1t by allowing drops OF the liquid 10
IAN from the spoon unti Unread an inch
long spins out of each one. immedi-
ate4y tnIS occurs the Kettle should
moved al once from the IRE and one tea
spoonful of baking soda stirred quickly and
thoroughly into the molasses. Pour with
out ueIay In thin layers lnlo butteFed CAKE
tins. FIJI the kettle up with warm water
and place back on the stove. When the
candy becomes set around the edges turn
them over into the center and begin to pull
with the tips of the fingers. Ii the hands
have been thoroughly washed before start
ing to pull there is NEED OF grcasng
them, quick movements and 4 little flour
beng AL that is required. As soon the
pulling makes the candy light golden
brown draw it out into a .oug stick and, on
Toured board, chop II into small pieces.
Another delicious candy to be pulled is
made with three cups OF white sugar, a half
cup Of water and g half cup of vine gar,
mixed, ana Il piece OF butter the size Of
walnut. Cook for twenty minutes over a
medium blaze. Do not stir at all as this
makes II sugayy and spells it for pulling
Be careful that the fire Is not too hot To
burn il. As IL hoils down try frequently in
cold water until il becomes brittle, and
also nom the spoon untH it spins thread.
Set to cool exactly as for molasses candy
and pull until an ivory White.
Plain Fudge-Put two cups of brown
sugar into granite saucepan, with one cup
n M hal H. = sg.l,., L.
grated, and a piece of butter the size Of an
egg. Boil briskly. stirring all the while I'M
til little OF the substance tried in water
Will cling together Add one teaspC1nful
of vanilla. Remove Immediately from the
fire and beat with a spoon until its sets.
Pour into pans ana, when nearly cold, mark
off in diamonds.
Sultana Caramels Ia new fudge which has
not d sichening Sweetuess).-Melt one-uuar-
ter Of a cup of butter and add two cups of
sugar, one-half of a cup of milk and one
quarter of a cup of molasses. Heat to the
boiling point and boil seven minutes Add
two squares of unsweetened chocolate Stir
until melted and boil seven minutes longer
Remove from the fire, add half a cupfui
of chopped nuts, two tablespoonfuls of rails
ms and beat until creamy.
Maple Sugar Fudge.-Put one cu9ful OF
milk into saucepan and add two cupfuls Of
maple sugar in the form of a syrup, two
ounces of grated chocolate and one table
spoonful Of butter. Cook for half an hour
or until it clings together when dropped
into water. Remove from the fire and add
one teaspoonful Of vanilla and one cup of
walnut meats chopped fine. Stir until the
mixture th1ckens and pour quickly into a
shallow pan Break up into irregular pieces.
Panocha-Dissolye four cupfuls of brown
sugar. two tablespoonfuls of butter and
one cupful of milk. Boil until the ingre-
dents from ball in water Remove from
the IRE and stir in one cupful of pecan nuts
AS soon as it becomes thickened pour into
shallow cake tin.
Butter Tafry.-Two cupfuls Of light brown
sugar, one-half cup of water one table,
spoonful of butter and four tablespoonfuIs
OF vinegar. Boil until 1t hardens In cold
water. Pour quickly into pans, and when
nearly cold mark off into narrow divisions.
Cocoanut Steeples.-Grate the white meat
of one cocoanut Add four tablespoonruls
of white sugar and the beaten white OF one
egg and stir thoroughly. Finally add a
little cornstarch to make them stick to-
gether.
Cream Peppermnts.-Bon together for
eight minutes two cupfuls of powdered
sugar and one-half cupful OF cold water,
This must be timed exactly or they will not
turn out successfully. Remove from the
freFat once and put in ten drops of oil or
peppermint or oil of wintergreen. The win
tergreen drops can be made very pretty by
coloring them with pink vegetable powder.
Drop sood-sized spoonfuls on marble slab.
unsweetened chocolate and place In "a sauce
pan with two cupfuis of white sugar. ono
tablespoonful of butter and one and one
half cupfuls OF milk. Boil carefully until
the mixture forms a soft ball in water.
Take from the fire and stir IN one table,
spoonful of vanilla. AS soon the mixture
begins to grain pour quickly into creased
pans, and when 1t begins TO cool cut into
squares.
Peanut Kisses.-Take smooth meats from
the peanut shells and brown skins until
there are enough to fill one teacup. Chop
or roll these meats into crumbs. Whip the
whites of four eggs until they are stin, but
not thoroughly dry. Add slowly two cup
fuls of graduated sugar and STR in the
nuts Butter smooth writing paper ana
drop the mixture on this by teaspoonfuls.
Place in cake tins and bake In a moderate
oven until a golden brown. Watch care
fully or they will burn.
Women of the Great West.
From Harper's Bazaar