Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1907-12-17

separately and lay them on oiled paper
until cold. Melted plain chocolate add
ed to melted fondant may be used for
dipping, vanilla flavoring added to suit
the taste.
Rg Soft Caramels.-To one quart Of
moist brown sugar add one cup Of rich
milk. third Of a cup of butter and half
a cake Of chocolate, grated. Boil nine
minutes, then take from the fire and
stir steadily for about five minutes,
but not so long that you cannot readily
pour it from the saucepan into butter
ed tins. When partly cold mark into
squares and let stand until cold.
Ia Maple Sugar Squares.-Break one
pound Of maple sugar into pieces and
melt in saucepan, adding half cup
Of sweet milk and half a cup Of thick
sweet cream. Boil until It forms a soft
ball dropped in cold water. Remove
from the fire and stir until 1t begins to
cream. Then pour into buttered tins,
as thin as possible, and mark out in
squares and let get hard.
19 Hickory-Nut Candy.-Boil two
cupfuls Of sugar and one-half cupful
Of water together until II will thread.
and when done flavor with teaspoon
full Of lemon and vanilla together, turn
quickly into the beaten white Of an egg
(having the bowl set In cold water),
stir in one cupful of hickory-nut meats,
DO hrt nj
cold, break into squares.
1T Chocolate Cream Nuts.-These
candles are not cooked. Mix one pound
Of confectioner's sugar, two teaspoon
fuls of cold water, one teaspoonful OF
vanilla and the white Of one unbeaten
egg to a stiff paste. Shape in little
balls, dry, dip in melted chocolate and
press the halves of walnuts or other
nut meats on either side. Stoned dates
or large raisIns can be filled with this
same cream.
tn Caramels au Cafe.-Have ready
half cup Of strong coffee. Add to the
coffee one pound of sugar and boil un-
til a syrup is formed, then add a cup Of
sweat cream and continue to boil until
the mixture will harden when dropped
in ice water. Stir In a teaspoonful Of
butter, and when well mixed turn out
into oiled tins and when sufficiently
cold mark into squares and let stand
until perfectly cold and firm.
fT Chocolate Peanut Taffy.-Three
pounds Of white sugar, one cupful OF
water, half a cupful Of cider vinegar,
lump of butter the size Of a walnut
and six tablespoonfuls Of grated choco-
late. Put these ingredients all together
in a granite kettle and boil without
stirring until a little dropped In water
is crisp. Have ready some shelled
peanuts, and stir quickly through the
candy. Drop in small pieces on but
tered paper.
IA Maple Creams.-Cook quart OF
maple syrup until 1t will form a soft
wax dropped in cold water. Let 1t get
cold, then beat until thick like dough.
Sprinkle confectioners sugar in plat
ter and knead this dough well. Re-
move pits from prunes or dates and
place a roll of this cream inside each
one Split figs and treat In same man
ner. Soften some Of the mixture over
boiling water, and when softened stir
| in shredded cocoanut or a mixture or
chopped nuts and form into balls or
drop by teaspoonfuls on to creased pa
per to form patties. The balls may be
left plain or dipped in melted choco-
late.
19- Queen Caramels.-Add just enough
milk to a pint Of granulated sugar to
dissolve It; also quarter Of teaspoon
full Of cream Of tartar. Place over
slow fire and stir constantly while boil
ing until a little dropped into cold wa
ter has the consistency Of putty. Pour
into an oiled shallow pan and let cool
until so stiff that your finger pressed
into 1t leaves dent. Now stir to a
soft mass like dough, knead until soft
and smooth, using little confection-
ers sugar and then roll out into sheet
about half an inch thick. Cut In
squares. Just before taking from the
fire stir in two teaspoonfuls extract OF
vanilla.
"a Burnt Almond Fudge.-Brown
blanched almonds in the oven and chop
rather coarsely sufficiently to I'LL
teacup. Brown also half a cupful OF
granulated sugar in a granite pan, add
two thirds Of a cupful Of milk, and
when the Drowned sugar is thoroughly
melted add one cupful Of granulated
sugar and one tablespoonful of butter.
Boil for five minutes, test by taking
small quantity in a cold saucer and
stir until cold; II 1t is creamy the
candy Is done; II not, boil for a short
time longer and test again. Flavor
with ten drops Of almond extract, add
nuts, beat a few moments and turn out
to an inch depth on buttered dish.
S9 Ice Cream Candy.-Put four cup
fuls granulated sugar into porcelain
lined saucepan with one cup Of hot wa
ter and stir until 1t Is clear syrup.
When the syrup boils add half a tea
spoonful Of cream Of tartar dissolved
In little cold water, and let the syrup
continue boiling without stirring for
fifteen or twenty minutes. Just before
taking from the fire add butter the size
of an English walnut. Drop a little
in ice water, and when it becomes
brittle pour at once into buttered tins
and sprinkle a teaspoonful Of vanilla
over it. AS soon as you can handle 1t,
pull and draw it into sticks and cut
with shears in inch pieces. 1t Is bet
ter If kept twenty-four hours before
using.
- Chester special Of December 10, to
News and Courier: Mr.. James II.
Crawford, familiarly and affectionately
known as Uncle Jimmy" died at his