Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1915-01-01
> . . . . . e Q . . . . 8 #.
. EERTA M. FAYNE TO Wo- q
. MEN JOURNAL READERo. .
lspecial Correspondence)


- Sittb HyitHtt WHY tdHuy -fHdhluk Is
not oftener INDUCED in by women as
o means Of livelihood 1t is a clean
cut up-to-date business and requires
little capital to start with a room
ia ones own home a fcw pounds Of
sugar, and nuts: half dozen bars Of
chocolate. bottle Of flayoring o-tract
a dozen or so Of pound and half pound
boxes ana you are ready to start BUSH
ness.
q small beginning to be sure, but
remember. large oaks from little
aoorns grow" 1t is told Of young
lady OF wealth who was attending an
eastern college. that she was the dan
diest fudge maker in the university.
/ She made candies q every kind from
+ the fanciost bonbons TO the simplest
Of tahies. Her college chum5 were al
ways begging her to make them a box
Of her good candies to send to the girls
at home She was voted the sweet
est girl" In each Of her classes. After
she left college there was a sudden turn
IN her fortunes. Her father. who had
iavishcd money on her, died suddenly
and left his family almost penniless.
It remained for Josephine to support
herself. her mother and her youngest /
sister
She said at once: q am going into
the candy business" and she did /
Luckily she had her home and so the l
first expense Of ent was spared her.
But from the first her business pros
pered. She decided that the most pop
ular sweets were those that had choc-
olate for the chief ingredient. She ar
gued that caramels and Judges were
the most liked. SO she decided to
specialize on the very two candies
which had brought her fame in col
lege Her business has long since out
grown the home kitchen. Her business
now occupies an entire building in one
Of the largest cities and she employs
many candy makers. but she still uses
the same school day recipes. and here
are some Of them: Vassar Fudge
Two oupfuls of brown sugar. four oun-
ces of chocolate (% of cupfuD, one
tablespoonful of butter and teaspoon
full of vanilla Boil till it threads from
the spoon and beat till it creams. Bro
ken nut meats can be added and some
shredded cocoanut stirred in just as
it is removed from the fire makes a
delicious variation. Barnard Caramels
Two cupfuls of brown sugar. one of
molasses. one cup of grated chocolate,
one cup of boiled milk. one tablespoon
full of flour, butter the size of a wal
nut. Let it boil slowly till it forms l
in water and pour on a flat tin TO +
cool.
Angel Kisses a la Radcliffe-Two
cupfuls of dark brown sugar. p of S
D cup of half milk and half cream, and
= teaspoonful of butter Boil till it
strings. Add a teaspoonfu of vanilla f
and half a cupful of English walnut {
meats Beat till it is thick like syrup =
Then pour into buttered pans and mark
n squares. The above were the favor
tie recipes of the young lady so sue a
,essful in business, but the following
ire some of my own favorite recipes =
ried out in my own kitchen.
Marshmallows- Soak four ounces of o
,ulverized gum arabic in a teacupfCl
# cold water for two hours. Put in '
double boiler with cold water in the
utter vessel and bring slowly to boil.
When the gum is dissolved. strain :
through course muslin. return to the
louble boiler with a heaping teacup
nj of powdered sugar. and stir long
nd steadily until the mixture is white
nd stiff Take from the fire. beat
Iard for n minute and flavor with
anilla. then beat minute longer and
When cool cut into squares and ioll
ach piece over and over in equal parts
II cornstarch Ssd sugar Turkish
cupfuls of sugar. half
upful Of water. half cupful of corn
yrup. Put on to boil until it forms
soft ball when put into water. stir
nto il two beaten whites of eggs.
hen put in nuts. pineapple or candied
herries. Flavor with rose, almond or
anilla. Sea Foam Candy-Two cup
uls Of brown sugar and one cup of