Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-29
Dr.. Lyons
PERfEcr
Tooth Powder
cleanses, preserves and beau
ti6es the teeth and imparts
purity and fragrance to the
breath. Mothers shouldteacf
the little ones its daily use.
CANDY RECIPES.
Pulled Molasses Candy.

Put quarter Of pound of molasses
Into saucepan. add half a cupful Of
butter, half a cupful of pale yellow
sugar and two tablespoonfuls of warm
water. Stir with a wooden spoon all
the time and boil steadily to go degrees
Fahrenheit. Do not let the flame strike
against the bottom of the pan or the
candy will be scorched. Pour it onto a
large buttered dish and with buttered
knife turn the corners and sides (Which
cool quickesD INTO the middle of the
batch-do this several times to cool the
candy equally and keep it pliabie and
soft. When cool enough to handle, dust
the finger tips with confectioner's sugar
and pull the candy lightly and quickly
for ten minutes, keeping it all equally
pulled-t will get lighter in color and
increase in bulk-then pull it out in strips
on a. board and cut into cushions with
a large pair of buttered scissors Wrap
each bit in waxed paper and keep in
tin.
Caramel Wa1nuts.
Half pound Of English walnuts. two
ounces of almonds, a quarter of pound
of confectioner's sugar, one white Of egg,
half a pound Of graduated sugar, half
cupful of water, half a teaspoonful of
cream Of tartar Break the walnuts and
remove the inner husk. Blanch the al
monds and remove the skins; wash and
pound them quite fine; add the confec-
toners sugar. free from Jumps; then add
the white of egg, and mix well. The
mixtures must be barely moistened; If
the least soft, more sugar must be added
to make 1t dry and hard.
Take UP a piece of this mixture and
roll it to a round ball; put half walnut
on one side and half on the other; roll
it round and set it aside; repeat till the
whole is finished Set the stuffed wal
nuts aside for a day to get quite firm.
Then put the granulated sugar, the water
and the cream of tartar, in a small
saucepan: let It boil without stirring till
it becomes thick; dip the walnuts one by
one in this: put them on buttered plate
till cold. Heat the plate slightly, when
they can be easily removed from it. The
way to test If the sugar is boiled enough
then dip 1t quickly in the sugar. and back
again in the water. II the sugar gets
hard on the spoon it is ready to dip the
walnuts in.
Chocolate Fudge.
Mix four cupfuls Of brown sugar with
three fourths Of a cupful of rich milk,
add three tablespoonfuls OF butter and
three ounces of unsweetened chocolate.
Stir until it reaches the soft ball when
tried in cold water or $40 degrees Fahr-
the fire. add two teaspoonfuls Of vanilla
extract, beat till rather stiff, then add
two cupfuls of chopped English walnut
meats. and pour into well buttered
shallow pan. When nearly cold mark into
neat squares. One cupful of finely chopped
figs may be substituted for the nut meats
If desired.
Marshmallows.
Two ounces of gum arabic, seven
ounces Of confectioner's sugar, eight ta-
blespoonfuls of water, two whites Of
eggs, one teaspoonful Of vanilla extract.
Soak the gum in the water. then strain
into a saucepan; stand the pan in an
other pan Of boiling water; add the SUI
gar, and, when melted, stir in the stiffiy
beaten white of eggs.
Whisk until the mixture is quite stiff,
add the f1avoring, and pour into starch
prints, into tin busted with starch
and confectioners sugar. If the latter.
cut into neat squares and dust each
with powder made of three parts of
cornstarch and one part OF confectionerS
sugar. After that you may toast them
until they put on coat Of delicious
brown.
Cream Candy.
Two cupfuls of sugar. about three-quar-
tiers of a cupful of water, pinch of
coloring and one teaspoonful of vanilla
extract. Melt the sugar in the water and
add the cream of tartar. When boiling
put in the thermometer and boil to 2so
degrees Fahrenheit. Pour on to a creased
tin or platter. add the coloring and ex-
tract Pull till glossy and break into re-
quired lengths.
Maple Taffy.
Half a pound of maple sugar. quarter
of a pound of brown sugar, three-quar-
tiers of cupfuI of water, two tablespoon
fuls of butter and half teaspoonful of
vanilla extract. Dissolve the sugars in
the water When boiling add the butter
and boil to the crack or 300 degrees Fahr-
enheit. Then add the vanilla extract and
pour into buttered tins.
Brown Walnut Taffy.
Two cupfuls of brown sugar, half cup
full of water. a quarter Of pound of
strip, two tablespoonful of butter.
pinch of cream tartar and three heaping
tablespoonfuls of chopped walnuts. Put
the water into saucepan, add the sugar,
strip, cream OF tartar and butter. Boil
this mixture to 80 degrees Fahrenheit,
tered tin. If liked. this taffy can be
rolled into long sticks, cut in half-inch
lengths, and each piece wrapped in wax
paper.
Lemon Creams.
One lemon. one pound of confectioner's
sugar. a few drops of yellow coloring.
candied lemon peel. Crate the lemon
rind into a basin. add the strained juice
and a few drops of yellow cooying. stir
in the confectoners sugar to make
stiff paste, turn 1t on to slab and knead
1t smooth. From a roll, divide into equal
portions and roll into sheets Lay on
wax paper AS each in finished, lay
strip of candied lemon peel an inch wide
on each. Before using, soak the candied
peel in hot water for few minutes; re-
move the pulp and cut the peel the re-
quired size. AS this mixture dries quick
~ the portion not in use should be kept
covered with damp cloth.
The HeaIthful Apple.