Norwich bulletin., 1910-12-03
Candy Making in the Kitchen.

Candy Making in the Kitchen.
 Editor of the Social Corner: Christ mas candiesi What funl But there must Doe three, or four or half q 6oz- on to make the candies if there is to 1e the holiday Inspiration.
 Let mo give you my idea of how to so at it.
 bring out the dishes. spoons. measur- lag ups. nut crackers and picks; in short all the things that will be needed in making candy. Be sure your grocer gives you confecti0DerS' sugar. that is smooth. if you wish to preserve steady nerves and good temp CT for there is nothing more trying than. at the outset. to have to sus- sp~rd other operations while hard and 3umpy sugar is rolled and put through a Seve, and there is nothing else to do if tt is not perfectly soft and fine. ls every thing ready nowF Eggs. fa snrinE nuts. chocolate, cocoanut. et-2 And everybody must be envel- olsd in a big apron. We will make rIe following Cream candies Gall sorts and Einds). old fashioned pulled Euolasses candy, cOcOanut candy, fudge tchacolata and white) pralines. sul- fara caramels and salte1 nuts, cream candies. The fondBnt for cream can dv can be made by boiling, but the A+HlatNfA@- ID nD lAAh~l1 oAAA 1+ Niitbe hu wise t.
 Take the white of one egg, an equal amount of water and into this beat s1nfectoners- sugar. about one pound Go an egg. Now there is work for ali. md ccffsi erable ingenuity can be ssd sn making those candies in the etfer of moidinB, fAyoring and col orinE.
 An the candies can be finished ex- cePt the chocolate creams; # is best HuH h. 4- harden. so that they will not melt in rze hot chocolate. After several hours with Eterilized hat pins, they can be dipped into chocolate which has been melted over hot water and 7rausf erred quickly to W'axed paper. when in very short time they will be ready to melt in your mouth. Among your chocolate creams you must not faH 10 have Hat shapes favored with peDpermint and wintergreen; and oh' those chocolate pepperTnintsl By this riTne there is a goodly pile of nuts out of the shell and cream walnuts are quickly made. Also stuffed dates, by removing the stones from the dates and filling the space either with fond ant or a nut, if you HSe, and rolling fhe whole in granulated sugar.
 For variety. some of the fondant can be colOred. chocolate both colors and havOrs; it is improved by the ad- ditiOn Of vsns La: rose is colored with TOW hAadEs 0AtAlE6 NlllA yOlh QI C6B : almond with green vegetable coloring matter which you must buy; it is safe. And you can stili further increase your variety by the use of chopped nuts.
 So much for the good old standby, cream candy.
 Then you must make some pulled rnolasses candy two cups of molasses, one cup of sugar, one tablespoon theapins) of butter. little soda, add ed just before removing from the fire. N-.Hn g-z ..f water. then p0ur on 9. buttered plat ter and pull as soon as cool enough to handle. To cut !t up. use either scis- sors Or a choDpiuE knife on a board.
 Cccoanut candy made by the follow fug recipe Is deliciouss Crate one fresh cocoGnut and measure it. then talte the same quantity of coffee A sugar and let the sugar boil with as fttlc water as can be used to dissolve without burning Add cocoanut and cook slowly 20 minutes. or longer Take up a small bowlful at a time and beat quite awhile, then drop on 1uttered paper If sticky and soff after stirring it needs to cook longer
 You must have salted nuts: These are done by sbeiling olanching in hot water: then. propor-tioned. one table spoonful Of melted butter or olive oil 10 cupfui Of nut meats (peanuts or alnOnds). placed in a large, shallow pan ard stirred frequently, salt hav- .NIAA WlEtA Htit fllFtltfA liDfIdfiN ONtI tl4EIl '1 the oven until they are q golden brown.
 Ir you use a cbahng dish al your Christmas gathering there Is nothing better than fudge. Two cups of sugar one-half cup of milk two tabiespOonfuls of butter. two squares of chocolate, one teaspoonful of va uilla- This is done, as soon as a soft fs4u can be formed iR cold water when i- must be stirred vigorously for some a F..H uan and Ieft 10 cool Cut into squares VI. tn si1Orp knife before it gets hard
 White fudge fs made the same way emitting the chocolate and using one cup of eocoanut or of nut meats.
 uharre earamels and pralines are excellent chahne dish candies, but arc a trihe more expensive than the fudge; and r is more work to make them.
 5nltans oarsmels: Melt three table SpOons Of blitter. add three teaspoons of ulolassea, one cup of milk and ono and a halT cups of sugar. Heat to boiling Joint and boil eight minutes starring As little as you can. Add one and a half squares of chocolate and stir until chocolate is melted, then boil seven minutes Add one-half cup oi Esn glish walnut meats broken in pieces three tablespoons of sultana raisins and one-half teaspoon of va 0fila Beat until mixture Is creamy Pour into buttered pan and make into suuares when cool.
 Pr-a lines. Heat one cup of powder .-j slI =aI. one-half cup Of maple syrup ous-er1arter cup of cream to boiling foint and boil until a soft ball mas 1.s formed in aool water. Add one ,1p os broken pecan nuts; beat until .-rearay. Pour into a buttered pan and mako tn squares when cool
 do rot kDow but I have forfeited a place fr tl1s Social Corner by my --o5abifftv. ] hope not. for I wani son1o Soris5 Corner reader to have as Rocd a. tilpaa ns7SnE and eating these ezrdfss rss hsss~ had.
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