Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-10-07
How to Make Candy.

ing table when the family is assembled
after dinner on cool evenings adds a touch
or LONELINESS and shows that some one I'm
the circle has taken genuine personal in
terest in the pleasure OF her children, or
brothers and sisters. An hour maybe less
gwen to the little task of making i. will be
repaid by the pleasure OF seeing family and
friends enjoy il.
Many cooks make the mistake OF using
the common graduated sugar when making
any sort OF candy. Here is a recipe for
nut fudge which. when sea sugar is used is
really II delicious confection:
Nut Fudge.-TEree cupfuls OF sea sugar
and cup and half either OF water or
milk. Boil very slowly until perfect drops
form when a little is dropped into cold
water. Remove from fire and add a large
tablespoonful of butter and some navoring
if preferred, though the delicate flavor of
the sugar is delicious when combined with
the nuts. Beat until very thick and add
4 cupful Of your favorite nuts broken into
small bits. Turn into well-buttered plate
and mark in squares while still warm. II
will break evenly when cool
The famous Everton taffy of Scotland is
made very simply. and is one of the most
wholesome Of sweets for children. Take
one pound o. white sugar. quarter of n
pound OF DuilEf ana ABOUT n NAN q cup OF
water. Boil in a heavy pan on very
Slow fire and stir only when necessary TO
prevent sticking TO the pan. Test in cold
water, and when drops become hard it is
ready to be poured into weH-buttercd tin.
Do not use a plate.
Cocoanut Caramels-For these grind in
your meat grinder a package of cocoanut
very fine Put pound of graduated
sugar and a half u cup of water into a
saucepan and stir until the sugar is dis
solved. Wipe down the sides of the sauce
pan and boil until X spins a thread. Lift
little with spoon and drop il into ice
water. If You can roll it into little ball
in your fingers it is sufficiently boiled Take
ii carefully from the fire and allow II to
stand a little while, then add a teaspoonful
OF vanilla and the chopped cocoanut. Turn
1t into square buttered pan and pat 1t out
into the thickness of an inch While IL is
stu warm mark II into squares When cold
break 1t. Roll each bit in waXed paper for
facilitating its eating in the drawing room.
Walnut Layer.-This is a delicious taffy.
Take one and one-half pints of walnut
kernels and pound them very fine, one and
n half pounds of brown sugar mixed with
three-fo Of cup of vinegar and one
half teaspoonful OF gelatine dissolved In
a little hot water. Place over a slow fire
and cook until still. Pour half of the candy
into buttered tin, then spread the chopped
walnuts over the top evenly and add the
remaining half of the candy to the layers.
Mark into squares and break when cool.
Cand!cd nuts or fruit are very popular
and very easily made. Put pound Of loaf
sugar into a cup and . half of water and
boil quickly. Take the shelled NUS or
prepared fruit on the end OF a meat
silewer and dip them into the syrup and
place on buttered plate. If the cherries or
any stony fruit are used they are much
nicer if the stones are removed.
Peanut Bar.-Two pounds of white sugar
and a large pinch of cream of tartar dis
solved in two sills of cold water Cook
over moderate fire until brittle. stirring in
about half an ounce of butter If the
inner skin OF the peanuts is removed as
well the shell they are much more pal
atable. Put thick layer into a welI-but-
tered Tin and pour the candy over, then.
leave to cool. Cut In bars about two inches
long to half an inch wide.
Almost every one is fond OF plain cream
candy. Here is Il very easy and popular
recipe: Two pounds of lump sugar. one
teacupful of water, one tablespoonful OF
butter, two tablespoonfus of vinegar. Boil
for twenty minutes. Just before taking
from the fire add a little havoring. either
vanilla or lemon. Pour into dish and
stir until cold, when it is ready to eat
Chocolate BcnbonS.-Put half pound of
chocolate into a sugar boiler and leave un-
I'll soft Mix with this an ounce of gum
arabic dissolved in q tablespoonful and a
half of hot water Stir this until Ii is very
smooth and then add In two ounces OF fine
icing sugar, mix well and drop the choco-
late from the spout of the sugar boiler
and cut off with wire to q desirable size.
When the candy is dry 1t is ready TO eat.
Almond tablets are an English sweet and
Very tasty, and will keep fresh for a long
while II packed in tins. Put into the sugar
boiler seven pounds of sugar with one
quart Of water and boil until IL would
crack IL dropped into cold water. Turn 1t
on buttered board and work in four
pounds OF almonds. Then roll ii up and
put 1t aside to cool and cut into slices
Sour Drops.-Three pounds of loaf sugar
teaspoonful Of cream of tartar three
cupfuls of water. Put these into sugar
boiler and boil until hard If dropped in wa
ter. After taking from the fire stir in a
few drops of essence of lemon, pour the
mixture onto a buttered board, sprinkle
over and then mix in one tablespoonful of
tartaric acid powdered. Put ii on an oiled
tin and keep warm. A little at a time take
1t and make into a thin roll and cut into
small bits; then roll them in the palm of
the hand and sprinkle with powdered sugar.
Fruit drops are also good confectionery
to keep packed away until wanted. Press
a pound or so of raspberries, Strawberries
or some fresh fruit through a fine hair
sieve, then mix in some sugar; put this
into pan with a spout or lip to 1t. and
stir it over the fire until boiling; make
drops by letting the paste fall slowly from
the pan; be careful not to crowd the drops.
When cod put the drops on sieve and
allow to dry.
If you exercise care you can make very
palatable taffy from plain white sugar. Put
about three cupfuls Of sugar in a heavy
pan and watch IT carefully over a slow
fire until 1t is syrup; then add a table
spoonful of butter, which gives delicate
but do not let IL scorch. Cook until brittle
when dropped into a glass of water. This,
If boiled the proper length OF time. will be
just little harder than caramels when
cool.
Candied popcorn is wholesome for chill
dren and very easily prepared. Put
quantity Of graduated sugar in a large
sized kettle just moistened with water and
add a large tablespoonful of butter. Cook
until crisp in water If dropped In: remove
from fire for the moment as you pour in
as much popped corn as you think your
amount OF sugar will take. Put back on
the very slow fire and stir briskly until
sugar is all taken UP and dried and each
particle Of corn is again separate. Su-
CARED popcorn should not be sticky when
made properly.
To sugar flowers. boil white sugar until
fine threads will form If a little is raised
on the end of fork; put In the flowers
and put the mixture into tiny oiled d shes
to cool. Turn out and serve.
midas Excess of Widows