Norwich bulletin., 1915-12-11

and stand them in cold water, turning | the edge of the candy until 1t cools. | Add the oil of cinnamon; pull until
 white and put in a cool place to hard en. When cold pack in an airtight vessel and leave over night.
 Butter Scotch: One cup sugar, one cup molasses, two tablespoons vine ingredients together until the syrup will snap when tested in cold water Pour into buttered tins and when
 nearly cold cut into small squares and
 wrap each in paraffin paper.
 Pinoche: Three cups light brown 1 sugar, one-half cup butter one cup
 mi'% one cup nut meats, one teaspoon
 vanilla Mix the sugar and milk over | the fire: when hot add the butter; boil
 and stir until the mixture forms a
 soft ball when dropped in cold water
 Add nuts and favoring and beat un-
 into buttered tins; mark in squares and cool.
 Peanut Brittle: One quart roast
 sugar. Run the shelled nuts through
 a meat chopped. Melt sugar over the
 fire: add the peanuts: mix and turn
 out on a creased marble slab of large
 greased tin. Roll quickly with an
 ordinary rolling pin that has been
 well creased; cut into squares and
 break apart.
 PraInes: Two cups powdered
 sugar, one-haIf cup cream, one cup
 maple syrup, two cups nut meats. Boil
 the sugar. naple syrup and cream to-
 gethor until little dropped in cold
 water will form a soft ball. Remove
 from fire; beat till creamy: add the
 nuts and drop by spoonfuls on but
 tered paper or tins.
 Chocolate Fudge: One cup grant,
 lated sugar. butter size of egg, one
 half cup milk. two ounces sweetened
 chocolate. one teasDoon vanilla. Boil
 the mixture until it will make a soft ball when dropped in water. Re- move from fire: beat until thick add ing vanilla while beating. Pour into
 huttered pans; mark in squares and
 cool,
 Cocoa Fudge: Make the same as l chocolate fudge, substituting three ta- ! blespocns of cocoa for the two ounces i of chocolate.
 Chocolate CarameIs: One pound sugar. one-half cup milk six table spoons syrup molasses. butter size of walnut. two ounces chocolate one tea spoon vanilla. Boil together the
 sugar, molasses, chocolate and milk
 until the mixture hardens when drop , ped in cold water. When nearly done
 add the butter; flavor after taken
 
 Cocoanut Butter Scotch: One-half cup shredded cocoanut, three ounces butter, One-half pound brown sugar three teaspoons water. one teaspoon vanilla. Put the sugar, butter and water into 6 saucepan; boil for ten minutes, stirring occasionally. Stir } in cocoanut; test by water. If mixture l harders remove: add f1avoring; pour into buttered tins; mark off in squares and cool
 Cream Peppermints: Two cups . sugar, nine tablespoons water, pinch of cream tartar, ten drops oil of pep- permint. Put the sugar. cream of tar
 tar and water in a granite saucepan
 and stir until the sugar is dissolved. , Bo1i ten minutes; remove; add pep permlnt and beat until mixture thick
 ems; then drop from a spoon on but tered paper.
 Mexican CarameIs: Two cups gran ulated sugar. one cup brown sugar, one and one-half cups milk or cream.
 Melt one cup granulated sugar but do , not let it brown; when a syrup add , milk or cream, then the remainder of sugar, stirring constantly. Cook un-
 til it forms a soft ball when dropped ] in cold water. Pour out into a shall low pan, the bottom of which has been covered with paraffin paper; 7 mark in squares and cool.
 | FTat Siace' TWO cups sugar, one
 cup water, washed fruit Boil the sugar and water until the syrup be- comes brittle when dropped in cold water. Dip the fruit in the syrup and cool.
 Nuts GIace: Follow recipe for , fruit glace. Put each nut on a long pin; dip it carefully and lay on oil- ed paper.
 Marshmallows: Four ounces pull l a~oIN ! ized sugar, one cup cold water, one
 pinch Of salt, favoring to taste. Soak 1 the gum arabic in the water for two :. hours; put in a double boiler; bring l slowly to the boiling point and when ! the gum is dissolved, strain through
 coarse muslin Return to the double . boiler with the sugar and stir long | and steadily until the mixture is stiff and white. Remove from fire; | beat hard for a minute; flavor to T | taste and beat a minute more. Pour . . into tins well dusted with cornstarch T cut into squares and roll in corn 5 starch and sughr.
 Divinity: Six tablespoons hot wa :. ter, white of one egg, two cups brown :: sugar, one ounce walnut meats. one | | ounce chopped raisins. Boil togeth- ' | CT the first three ingredients until a u u little of the mixture forms soft ball peat the whites of the eggs stiff; add walnuts and raisins and pour the
 syrup over the eggs, beating constant ". When the mixture will stand
 alone drop from a teaspoon on butter l ed plates.
 Orange Paste: Four level table. l spoons gelatine, one orange, one and , third cups water. one lemon, two 9 cups granulated sugar, confectioners s sugar, cornstarch. Soak the gelatire | in half of the water; bring the sugar t to a boil in the other half and combine : the two. Boil slowly but steadily 3 for twenty minutes; add the grated
 rind of the oranges and the juice ot r lemon and orange, making a half cur
 in all. Rinse a tin in cold water; t pour in the mixture to the depth oi
 one inch. When the paste is firmly
 set, immerse the mold in warm water; , turn out the paste; cut in cubes and . roll in a mixture of confectioners
 sugar and cornstarch. The paste may