Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-07-23

and piece OF butter a. large - q
small egg, mix all together aud set over
q hot fire. Cook till It boils away from
the sides of the kettle, beating ell the
time. Then pour into . pan and beat
until cold.
GRAINED CHOCOLATE CARAMELs.
One and one-half cups Of sugar, one
cup brown sugar, one-half cup cream,
butter half the size of an egg, three bars
grated chocolate. Flavor with vanilla
and stir constantly until 1t grains.
COFFEE FUDGE.
Boil together two cups graduated
sugar and one cup strong coffee. Add
either one teaspoon butter or one table.
spoon rich cream. Boil until spoonful
of candy stiffens when beaten. Then
take from the fire, beat hard With q big
spoon until the candy begins to grow
stiff, quickly beat In one cup broken
shelf bark or pecan nut meats, and pour
out into buttered tin. This Is an OK.
tremely toothsome candy and not well
known.
EvERToN ToFFEE.
Take two cups molssses, one pound
moist sugar and half pound butter. Gu,
the butter up in small pieces 30 that II
can melt quickly. put it in the sauce pan,
then add the molasses, and then the
sugar, stir it slowly with knife over q
clear fire, and when everything has be.
come thick aud Of nice brown color,
drop . little into cup Of cold water
If it becomes crisp the toffee is done,
and should be poured into buttered
plate.
COCoANUT CANDY.
Use equal quantities Of loaf sugar and
grated cOcoanut; add enough milk to
the cocoanut to moisten the sugar. Pu,
1t to boil and stir almost constantly.
When the candy begins to turn to sugar
stir in the cocoanut as quickly as posi-
BILE. Pour into buttered dishes. Cut
while warm with buttered knife.
VANILLA CARAAELs.
Boil together one pound sugar, one
gill cream, one ounce honey, one-ft urth
spoon butter and half gill hot water, till
on dropping 1t into cold water 1t cracklel
on touching the bottom; then add tea
spoon of vanilla and pour 1t on to ar
oiled dish to cool. When cool cut into
caramel squares.
LEMON DROPS.
Pour on to half pound powdered
sugar just enough strained lemon juice
to dissolve 1t and then boil 1t to the con.
sistency of thick syrup. Drop this from
the saucepan In round drops on to an
oiled dish and set In slack oven to
harden, busting 1t as 1t sets with little
icing sugar. Any fruit juice can be
used in the same way instead OF the
lemon.
sALTED PECANS.
Mix one pound nuts with unbeaten
white of an egg. Put In oven to dry.
Sprinkle with salt while hot.
SEA FOAM.
Three cups light brown sugar, one cup
water, one tablespoon vinegar, pour
over beaten whites of two eggs, one cup
nuts. Add vanilla when done.
SMITH COLLEGE FUDGE.
Melt a quarter cup butter. Mix to.
gether In q separate bowl one cup each
Of white and brown sugar, q quarter cup
of molasses and half cup Of cream.
Add to the melted butter and bring to
boil. Cook three minutes, stirring very
rapidly at first, but decreasing toward
the end. Take from the fire, add tea
spoon and half of vanilla, then stir
constantly until thickened. Pour into
buttered pan and set In cold place.
CHOCOLATE CREAMS.
Two cups pulverizsd sugar, one half
cup cream, boil five minutes, put sauce
pan in pan of cold water to cool, add one
teaspoon vanilla, and stir. Make into
balls. When cold dip into melted choc-
olate.
One cup Of sweet milk, two cups
granulated sugar, piece butter half "a
large as an egg, two squares OF choco.
late. Boil about twenty minutes, or
until 1t hardens when dropped In cold
water. Remove from the stove, add
teaspoon OF vanilla and stir uutil the
syrup is very smooth. Turn into we'll
creased pan and when hard cut into
squares.
DIVINITY.
Two cups white sugar, one-half cup
Karo Corn Syrup, one-half cup water.
Boil until hard In water. Stir Into
beaten whites of two eggs. Add chop
ped nuts.
MAPLE BUDS.
Two cups brown sugar, one-third cup
of water. Boil together slowly for forty
minutes. Add we'll beaten egg and fruit
or nuts. Drop from spoon on oiled
paper.
PLUM PUDDING CANDY.
One and one. half pounds confectionery
sugar, whites of two eggs, juice Of one
orange, one half pound each of cocoanut,
English walnuts, dates, figs, raisins, cur.
rants, one-fourth pound citron, one-half
teaspoonful each Of cinnamon, cloves,
allspice and mace. Stir the whites OF
tho eggs and the sugar which has been
we'll sifted, together ten minutes. Add
the spices and orange juice, and gradual
IL the fruit which has been we'll chop
ped; stir until Il 10 thoroughly mixed,
then turn on to board and knead ten
minutes, adding moro sugar II necessary.
Pack In boxes and let stand ct least .
month.
VANILLA PULLED CANDY.
Two cups granulated sugar, ono cup
boilipp water. one-fourth cup butter,
ous.fourth cup vinegar. Boil until 1t
will harden In water; then add one table
spoon vanilla and put to cool on butter
cd tin. When COOL, pull.
KISSES.
Whites OF three eggs, ono cup sugar,
one teaspoon favoring. Bake In allow
oven.
SPONGE CAKE.
Three eggs, one cup -four, one CUP Of
sugar, two teaspoons baking powder.
three tablespoons cold water, p'nen OF
ALT