The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-04-25
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II ome-Made Candies

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Kisses.
Beat the whites of four eggs until
very stiff, fold in one cup of confection-
er's sugar, drop on oiled paper and
bake in moderate oven.
Peppermints
Boil two cups of sugar and one half
cup of water for FIVE minutes, flavor to
taste with oil of peppermint, stir until
thick syrup and drop on buttered
paper.
Missouri Taffy.
One cup of boiling water, two cups
of brown sugar, two tablespoons of mo-
lasses, four tablespoons of vinegar and
one-quarter of cup of butter. Boil
without stirring until brittle.
Taffy.
Three and onelhalf cups of brown
sugar, one scant cup of molasses, three
cups of water, one-quarter cup of but
ter, one half teaspoon of cream of tar
tar. Boil without stirring until it hard
ems when dropped into cold water, turn
on buttered platter, cool and pull.
Ice Cream Candy.
Dissolve one-guarter of teaspoon of
cream of tartar in half cup of boil
ing water, add two cups of graduated
sugar and boil without stirring until
brittle when dropped into cold water.
Flavor with vanilla or lemon. add one
rounded tablespoon of butter. remove
from the fire, turn into a buttered pan
and pull when cool.
Horehound Candy.
Boil two ounces of dried horehound
in three cups of water for about half
an hour; strain add three and one half
pounds of brown sugar and boil until
brittle. Pour into buttered tins and
mark in squares when cool.
Maple Candy.
Boil one cup of graduated sugar,
one and one-half cups of maple syrup
and one rounded teaspoon of butter I'M
til it hardens when dropped into cold
water. Pour into buttered pans to cool. |
Chocolate Caramels.
Boil one cup of brown sugar and two
cups of molasses for ten minutes, add
one tablespoon of -four one-quarter of
a cup of butter and one-half pound of
grated chocolate. Boil twenty minutes
longer, pour into buttered tins and
mark in squares when cool.
Tutti- Frutti-Cream Candy.
Boil three cups of graduated sugar, |
one half cup of water and one table, |
spoon of vinegar for ten minutes, then |
add one cup Of grated cocoanut and boil |
ten minutes longer. Remove from the |
fire and stir in one and one-half pound |
of chopped figs and an equal measure |
of chopped nuts. Drop from spoon /
on buttered paper.
Peanut Molasses Candy.
Butter deep square pans and nearly |
fill with peanuts. Boil one cup of New |
Orleans molasses, one cup of brown sug- |
ar, one tablespoon of vinegar and one
tablespoon of butter until it |
hardens when dropped into cold water,
stir in one seant teaspoon of soda and |
pour over the nuts. !
Cocoanut Chocolate Creams.
Put the unbeaten white of an egg
and an equal measure Of water into a
bowl, add one-half cup of confection-
err S sugar, a small package of cocoanut,
two teaspoons of vanilla and enough |
more sugar to make stiff dough. |
Knead with the hand, shape into small |
balls, let harden for two hours, then |
dip into melted, unsweetened chocolate |
and place on paraffin paper.
FOR TIRED EYES.
Bathing with equal parts of witch |
hazel and water is restfuI to the eyes. |
Another plan is to battle the eyes with |
warm water in which are dissolved
pinch of powdered borax and two or
three drops of spirits of camphor.