The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1910-02-03
RECIPES FOR
r. GOOD OLD CANDIES

The simplest OF all candies to make is
butter scotch, and it is one Of the oest,
too. Here is a recipe for 1t:
One-half cupful of New Orleans mo-
!asses, one-half cupful Of butter, one
cupful Of powdered aga and a pinch
Of soda. Boil this mixture until 1t is
crisp. You can tell when this point is
reached by dropping a little In cold wa
ter. II It gets crisp quickly then 1t is
done. Pour it out in thin sheets in
pie pans or other tin pans and leave it
to cool. The pans should be well
creased before the candy IL poured in.
II possible 1t is nice to set 1t out in the
snow to cool. .
Fudge cannot be made of sweetened
chocolate because 1t does not melt
properly. The ingredients necessary are
two squares of unsWeetened chocolate,
and two and one-half cupfuls OF gran
ulated sugar. First scrape the choco-
late and mix 1t with the sugar; d the
milk and cream and stir thoroughly:
then place over the fire; add a heaping
te%aspoonful Of butter and boil hard for
five minutes. 1t Is necessary to stir the
mixture all the time 1t is cooking. Then
take it from the fire and beat hard until
1t is DOL enough to hold it's shape. Pour
1t on a tin plate which has been but
tered and cut into squares. 1t should
be o three-quarters OF an inch in
depth. Fudge is really better without
any f1avoring. but If you prefer some
YOU nay stir in a scant t%easpoonful OF
powdered cinnamon or vanilla.
Peanut candy is delicious and not
hard to make. Here is q good recipe:
Have ready one cupful of peanuts,
shelled and chopped. Be sure you are
rid Of all the brown skins. Put one cup
full OF white sugar in a hot iron frying
pan n stir it until 1t is dissolved. Add
the peanuts and turn Immediately on to
a buttered tin. AS 1t cools cut into
squares.
Butter taffy is another fine home
made candy. Put into a granite sauce
pan a cupful and a half OF light brown
sugar, three tablespoonfuls of molasses.
a tablespoonful n q half each Of hot
water and vinegar and a pinch of salt.
Cook until brittle when dropped in cold
water. Add three t~ablespoonfuls OF
butter, cook d moment, add a teaspoon
full of vanilla and pour in a shallow
buttered pan. When cool mark into
squares.
Chocolate Acknowledgement the aim
ond meats by pouring boiling water
over them m letting them stand a few
moments. Turn the hot water off and
cover with cold. when the skin may be
and forehnger. Break some sweet
chocolate n small pieces. put into a
dish and set in a larger pan of hot
water. When the chocolate is melted
put a blanched nut meat on the point
Of n skewer or darning needle, or use a
candy dipper, and dip into the melted
chocolate. Then lay on an oiled paper
to o When the chocolate coating
becomes set dip a second time. Flavor
the melted chocolate with vanilla IL de-
sired.
Mexican Kisses-Put into a saucepan
two cups brown sugar and a half cup
Of milk and ooh gently until a little
dropped In cold water will ball II
rubbed between the fingers. 1t will
take 10 minutes or a little less to reach
this stage. Stir constantly while boil
ing, as 1t scorches easily. Add a heap.
ing ~teaspoonful of butter, and as soon
as melted remove from the fire and bea,
steadily until the mixture looks creamy
II slightly graduated. Stir in at once
a pound of English walnuts, broker
mot %chopped) into bits. Beat hard. and
turn into buttered tins.