Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1906-11-20

Wat6r, IL IL vi d tOuSu, putty-iIho oVu-
sistency. This gives the tough variety
of caramel SO much liked by children.
CRACKLE.
Two cupfuls of white sugar, butter
size OF an egg, one cupful of water, 8
teaspOonful of lemon juice; when II
hardens in cold water remove from the
fire and flavor with a teaspoonful OF
vanilla; az soon as cool enough tc
handle, flour the hands and pull. Stretch
at last into very thin, ribbon-like strips
Before pulling it may be poured very
thinly into buttered pans over chopped
peanuts.
FRUIT CREAM.
Cut quantity of candied fruits into
shreds or strips; cherries, citron, april
cots and peaches make a good combina
ton. Put one pound of XXX sugar into
a saucepan and add water, a teaspoonfu
at time, until it makes as firm a dough
as eau be stirred with spoon; set thil
within another pan of boiling water unit
it melts down into . thin, milky liquid
stir thick with the minced fruits and dir
out into buttered pan an inch thick
when firm, cut into bars or squares. II
may be favored with lemon juice OF
vanilla.
A delicious variation Is made by melt
ing pound ofsweet chocolate in a tight
~ covered bowl set over teakettle o.
boiling water; when melted, remove
and when half cold, stir thick witt
chopped nuts; dip out with teaspoon
into nut-shaped pieces, dropping OF
waved paper. Fruits such as figs ant
raisins or candied fruits may be uset
instead of nuts, when the mixture should
be nodded In creased pans an inch thicl
and cut into squares or bars.
A very healthful sweet is made BY
stuffing dates, from which the seeds have
been removed, with bits of either of thu
above mixtures. They may also b'
stuffed with roasted, but not sailed, al
monds, or with fresh peanuts or English
walnuts.
Another wholesome filling for dates II
made by mixing thoroughly pound o
confectioner's sugar with the white o
one egg and an equal quantity of water.
MoLAssEs CANDY.
It is impossible to make this satisfac
torily unless the real New Orleans mo
lasses can be secured. Boil two cupful!
of this with two of sugar, butter size o
an egg and two tablespoonfuls of vinegar
until it hardens when dropped in colo
water; then remove from the fire
flavor and stir in one level teaspoonfu
of baking soda. This may be stirred
fnll of walnuts or peanuts, or turned ou
to cool in thin sheets, or may be pulled
until light colOred.
Chocolate creams are easily made &C
cording to the following directions
Break the white of an egg into small
cup: turn out into large bowl ant
measure in the cup exactly the same
quantity of water; add to the egg ant
work into this with q fork as much
xxx sugar as it will take up, which viii
probably be two or three ounces over {
pound-perhaps little more-accordinl
to the size OF the egg; work this mas
until smooth and form into small balls
laying them on waxed paper. Press
half Of an English walnut on either side
of some of these for cream walnuts ant
dip others into melted thick swee
chocolate. BY adding few drops o.
oil of peppermint to the sugar, you cal
make chocolate-covered peppermint
creams at a very small expense.
| NoUGAT.
Cut some Brazil nuts, hickory nuts
English walnuts and blanched almond
into strips with sharp knife, adding
shredded dates, figs, orange peel ant
citron; put all these we'll mixed into
we'll. buttered shallow mold; put
pound of xxx sugar over the fire Will
half cupful Zone gil) of water; stir til
the sugar melts and then boil rapid!
without stirring; as soon as bit hard
ems when dropped In water, add table
spoonful of lemon juice, or half as muct
vanilla If preferred, and pour over tn
nuts.
aLACE wALNUTs.
Put half cupful of boiling water int
your saucepan. Add a cupful of suga
aud a few grains of cream Of tartar
Have the fire hot, but do not stir unit
after the boiling has begun. Remove
from the fire as soon as there IL the leas
sign of faint yellow tinge to the syrup
then place them on oiled paper. Stant
the syrup in a pan Of hot water whit
you are busy dipping.
oLD-FAsHIoNED BUTTER SCOTCH.
In a porcelain-lined kettle put tw,
cupfuls of brown sugar, half cupful o
butter, four tablespoonful of mOlasses
two of water and two of vinegar. Sti
this over the fire until the sugar is vel
dissolved, then boil without stirring
1 1,n,laHc xnhan ArnnnoA In anlr
water. Pour into buttered pans to cool
When almost firm mark off into squares
and when cold break up through tn,
lines.
GINGER CHOCOLATE.
After you have made the fondsnt
which is the base of most candy, form 4
into tiny cones, sticking into each cone {
bit of preserved ginger. Dip the BALL
into melted chocolate one at q time anC
lay on waxed paper in cool place.
VINEGAR CANDY.
Three cupfuls of white sugar, one anG
one-haf cupfuls of vinegar. Stir tn,
sugar into the vinegar until thoroughly
dissolved; heat to gentle boil and stew
uncovered until it ropes from the spoon
Turn out upon broad, well-buttered
dishes to cool. As soon as you car
handle it without burning your fingers
begin to pull it. 1t can be made beauti
fully white.
COCOANUT DROPS.
Take the beaten whites OF two eggs
and stir in equal parts of dessicated CO.
coanut and powde sugar until it forms
a thick paste. Shape into balls and bake
on buttered paper until pale brown.
eRANDMA's PEPPERMINT STICKS.
Boil together three cupfuls Of grauu.
lated sugar, one and one-half cupfuls Of
water and quarter OF teaspoonful Of
tartaric acid until, on trying In cold
water, 1t will almost crack, bnt II held q
moment can be rolled in q hard ball.
Do not stir, but pour In buttered dish
to cool. As soon as you can handle 1t
add one teaspoonful Of extract of pepper
mint, and pull until white. Cut In
sticks.
FRUIT BALLS.
Toln ~ a.. 1okns nd