The Bridgeport evening farmer., 1915-01-02
CANDY EASY TO
 MAKE AT HOME

Floxae-made candy, if made right, Eae SO satisfactory, Is made so easily sand is so much cheaper than the kboughten varieties that there is no treason why any girl with little time to spare cannot make delicious ieantiy The most delicate part of it }iH the boiling of the syrur--one de- knree too much or too little will spoil ffhe whole batch. As the making of tcandy is affected by the atmosphere, Ito make it the most successfully, 1t Ishpuld be done on a clear day. A thermometer is used by orOfession- als and is placed in HGuid as soon as sugar is dissolved and allowed to kfest on the side of the dish This is an advantage to the amateur, who fhas recipes where degrees necessary are given. but for general purposes hafter little experience the follow ing directions will prove sufficient:
 Take three pounds Of sugar and Sore pint Of water and place them over the. fire in a perfectly clean kparce1ain- lined or graniteWare dish, zof anything previously cooked in a E<iish. Stir the ingredients until dis 3solvaed and the mixture begins to EbofI; after the. boiling begins, do not setir, as the syrup will be- liable to Eerain. When it threads when drops &ped from a spoon If the therm onoeGer EaW ere used it would register 200 de- Egraez
 E After 3the syrup -sfArea0S, the next fdegree in cooking is the ttsoft ball, 2 kdegrees. If one is not used, this stage kmay be determined by dropping a k1ittle from spoon into cold water kand EalEng in the fingers The e.shard ba1P' may be determined in tfhe same way and the tnermometer EIFi1I indicate 252 degrees
 Thermometers will mark 260 de- Eerees when the crack degree is preached. This is determined by test ling as before, and when pressed be- tween the thumb and finger, if it Ecrackss but after a moment or SO, re- Efurns to hard ball. it is cooked Eenough.
 The last. degree is the hard tenough and tested it will be found fto be very brittle. and will not stick Ito ths teeth. At this stage the ther- tanometer will indie cate 290 degrees
 When making taffys grease the sdlsh around the top of the inside tvVtth butter and the molasses win not Ebofl any higher than the buttered kDecuon. In making candy much f1nore care is required to prevent kseorchtng and an asbestos plate kshouId be placed under the kettle kwhen nearly done.
 Pendant is the foundation for S1ncst of the best candies and is ire kquent1y called cream as it is the EAJcS9AG btartar used in it will prevent it from -kgraining- For a small amount use 1.-two cups of sugar, one cup of water Band a pinch of cream of tartar on kthe end Of a spoon. In making fond fant the syrup is removed from the fHtoye just before it can be rolled into
 thard ball. Let it partly cool. land when it becomes creamy knead kwith the hands. It may be co1ored land favored to suit.
 For chocolate creams, 8 teaspoon RFui is rolled in the rolled in the hands ksuntiI it is smooth and well shaped, Ethen dipped into melted chocolate land laid on piece of manila paper to dry.
 Pendant may be used without icooking by using the whites of a kcoupIe of eggs with an equal amount of water; beat and make into a stiff Epaste by the addition of confectfon-
 er's sugar. Flavor as desired and mold as with the cooked fondant
 n making chocolate creams the shapes shoulf not be coated with
 chocolate for several hours. as it will Ibe much smoother if slight crust
 has been allowed to form on the Efoundation.