Evening bulletin. [volume] (Honolulu [Oahu, Hawaii]) 1895-1912, 1909-01-30
HOMEMADE CANDIES.

The wise mother who wants to save
the doctors bill and yet deprive the
children or nothing, will make most
of her candy at nome. She will then
be sure that all the ingredients are
pure and that no poisonous colOrinS
matter has been used The always
popular fudge is noulishing. Eaten
IN small quantities 1t will never harm
the stomach of even delicate child,
40 here is given two recipes for that
particular sweet: la.r.. -.
Fudge Delightfully."- together In a
porcelain saucepan one cup Of white
sugar and one cup of tlark.brown sng.
ar and add to II quarter of u cup OF
molasses and half a cup Of rich cream
IN another little pan melt about O quar-.
ter Of cup of butter and when melted
add 1t to the other mixture. Bring It
all to boil and keep It boiling Tor
two or three minutes while you stir 1t
rapidly. Then add two squares nj
grated chocolate. Boil hard for fivc
minutes more, stirring rapidly at frst,
and gradually more slowly. Remove
from the Are and add teaspoon and
half OF vanilla. Stir until II becomes
thick, pour into buttored pans aud set
away to cool. marking out In squares
before 1t hardens.
Nut Fudos-Dissolve two squares of
chocolate In one cup OF milgk and add
two cups OF granulated sugar. Then
add a tablespoonful Of butter. when
the mixture has cooked so that YOU
can gee the bottom Of the pan when
stirring remove from the fire and boat
until nearly cold. Add one cup of hic.
DRY nuts, chopped rather fine. and jour
into buttered pans and mark cut In
squares before thoroughly cooled.
Creole kisscs-Put the whites OF
three eggs into q bowl add half q
pound Of sugar and beat until II vii
stand. This takes nearly twenty min
utcs. Then add gradually half pourt
Of nuts-any kind will do, but pecal
nuts are best-and finally half tea
spoon of vanilla. Drop byspoonfuls OF
brown paper-not buttered-and bake
la a medium oven until they crack
open. When they are a golden BROW
they are done. ...
lee'eresm candy--ln a porcelain
lined or agate saucepan boil togcthcl
one and one-half cups of white. sugar
hree-quarters Of cup OF cold water
tablespoon of butter. tablespoon o
lemon extract, or juice Of lcmoi
enough to make that amount, and jus
pinch Of cream Of tartar, Boil unit
1t becomes hard when dropped int
cold water and Will crackle on the sid
OF the cup. Add the flavorlng jus
when the candy is coming of the flr
and stir well. Pour on into buttere
tins and when cool enough to handle
pull until perfectly white. Pull on
into strings about as thick as YOU
thumb and cut In pieces with Iarg
scissors.
Coeoanut creams-Buy one larg
cocoanut and In breaking II open saw
every bit of its milk. Pour a po,in
and half Of graduated sugar into
ran with the milk and the nut an
heat slowly together until the suga
melted, and then let It simmer fO
rbout five minutes. Crate the fires
cocoGnut and add It slowly. Boil fo
ten minutes after the cocoanut is a
in. and stir constantly to keep It fror
sticking to the bottom Of the pot an
burning. Pour out onto buttcre
china plates and cut into square
This should then be set into co,
place and left for forty eight hours, q
It takes about that time to harden.