Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-06
HOMEMADE CAN DIES
DELICIOUS RECIPES FOR ANA
TEUR COOKS.
Chocolate Chips.

SuOCO1dlc SA<pS.
Make first a candy of molasses for the
| filling. good rule calls for one cup New
Orleans molasses, two-thirds of cup of
sugar, and butter a heaping tablespoon,
boiled together until little dropped in
cold water Is crisp. Flavor with a little
vanilla, pour on to the buttered tins and
when cool enough to handle pull thin and
cut in small pieces. When perfectly cold,
dip these pieces in melted sweetened choco-
late favored with vanilla, then lay on
waxed paper to dry and harden.
Chocolate Taffy.
Mix together two cupfuls graduated
sugar, three cups grated chocolate and
half cup Of boiling water. Cook until
nearly to the crack" add butter the size
of hickory nut and continue boiling until
the candy snaps when dropped in cold
water and tested. Take from the fire. flavor
with two teaspoonfus vanilla. cool and
pull, then cut any shape desired.
Fudgettes.
Melt together square chocolate and
two tablespoonsfuls butter measured level
Add two cups granulated sugar and one
cup milk. Boil until 1t forms little balls
when dropped in cold water, then stir until
nearly hard. Turn on to buttered plates to
cool, and when nearly cold mark in
squares.
Chocolate Nut Candy.
Put into a saucepan two cups pulverized
sugar, QDe-half cup cream, a tablespoon
full cocoa and the same amount butter.
Put over a quick fire and stir constantly
to keep from burning. At the end of three
minutes test by dropping little in cold
water. If it forms soft ball remove at
once from the fire. flavor with a teaspoon
full vanilla and beat the candy in the kettle
tn
cupful of any kind Of nut meats excepting
peanuts, stir into the candy, then pour out
onto buttered tins. When nearly cold cut
in squares.
Instead of vanilla a teaspoonful of Gin
namon may be used In the favoring.
Burnt Almonds
Put into a saucepan a cup and a half
brown sugar and three tablespoonfuls of
water. Stir until the sugar is dissolved.
When the syrup comes to a good boil put
in one cup shelled and blanched almonds
and stir until the nuts are we'll covered
and little Drowned. Turn out onto
buttered dish and separate each nut. If
not thoroughly coated with the candy re-
peat the process.
Chocolate Almonds.
Blanch the almonds by pouring boiling
water on them and letting them stand I'M
til the skins loosen. Rub between the
fingers until the skin is removed, then dry
between towels. After they are quite dry
roast in the oven until golden colored,
then dip in a chocolate coating made in
this way: Put one-half pound vanilla pan
over boiling water, and when melted stir in
two level tablespoonfuls butter and two
tablespoonful boiling water. Mix well,
then dip the nuts and drop on paraffin
paper to harden.
Peppermint Drops.
Place over the fire in a granite saucepan
one large cup graduated sugar and four
tablespoonful hot water When the mix
ture comes to a boil cook just three min
utes. Meanwhile have ready four table,
spoonfuls confectioners sugar mixed with
few drops 'pepperment. Turn this into
the boiling syrup and stir quickly. Take
from the fire, set the pan in a larger one
of cold water, and with a spoon drop the
hot liquid in spots about the size of a nickel
on oiled paper marble. Do not place the
lozenges so close together that they will
run into each other, they will not be
a good shape.
Coffee Caramels.
Take one pound brown sugar, one cup
strong coffee, one-half cup cream and
tablespoonful butter. Cook until brittle
when dropped in cold water then pour in
to buttered tins and when nearly cold mark
into squares.
Teanut candy.
For every cup shelled and blanched pea
nuts, allow one cupful each molasses and
sugar. Boil these together until the mix
ture is brittle when dropped in cold water
Add a cup of prepared peanuts and take
from the fire. Pour into buttered pans and
mark into squares before it cools Hick-
DRY nuts, English walnuts or almonds NAV
be used in place of the peanuts
EMMA PADDOCK TELEORD