Norwich bulletin., 1915-12-11
be varied by using different fruit juices, Aavoring and coloring.

be varied by using different fruit juices, Aavorirg and coloring.
 Karo Candy: One-nalf cup cream, one and one-half cups brown sugar, one cup Karo syrup; one-half ta- blespoon butter, one-half cup chopped syrup and sugar. Test by dropping O little in cold water, and when almost done add the butter and wainuts. Re- move from fire; beat until creamy; empty into a buttered pan; mark in squares and cool.
 Cocoanut Cones: Two tablespoons ccrnstarch, one cup shredded cocoa nut, one-quarter cup sugar, white of one egg. Mix the sugar and corn starch together: add the cocoanut and white of egg beaten stiffly. Form in to small cones and lay at equal dis tance on stiff paper. Bake in slow oven until firm.
 Hoarhound Candy: Hoarhound, two pounds sugar, two cups boiling water, white of one egg. Pour the water on as much hoarhound as it will cover; steep it on @ slow fire for several ter on fresh supply of hoarhound and steep as before. Add enough boiling water to make a full pint; strain and when cold add the beaten
 whites of egg and the sugar. Boil it slowly until thick, removing the scum
 
 a spoon into cold water; when it
 hardens quickly it is done. Pour in- to buttered tins; mark off in small squares and ccol. When cold break up and put in jars.
 Maple Puffs: One-half pound ma pie sugar, one-half pound brown sugar, whites of two eggs, one cup walnuts, one-half cup chopped figs, one-half cup chopped citron, one-half cup raisins, one-haIf cup water. Boil the sugar and water until they spin a heavy thread. Beat the whites of hot syrup to the whites of the eggs, beating all the time. When the mix ture begins to stiffen, add the other ingredients. Beat until it will hold its shape. Place by teaspoonfuls on l greased paper and let stand until stiff. Cream Dates-Remove the stones 1 from the large dates, make the cream as for chocolate creams. Roll a tiny bit in long roll put 1t in the date l where you remove the stone, press the two halves together, so that the
 white cream will show between. Roll | the whole in granulated sugar, and l stand aside to harden.
 Cream Cherries-Make precisely the
 same as cream dates.
 Fig Candy-Grease a square, shall | low pan well with butter. Boil two | pounds of sugar with one cup of water | together without stirring (after the sugar melts) until it hardens and be- | comes brittle when dropped in cold water; then add a tablespoon of lemon | juice, pour over the figs, having first | washed and opened them. When near | cold. mark out in narrow strips with a | knife.
 Stick candy-Take one pint of i granula ted sugar, one cup of water, | one-half teaspoon of cream tartar, one small spoon butter. Boil without
 stirring 25 minutes. Just before re-
 moving add one-half teaspoon of soda. | two tablespoons of lemon over the top. i When partly cool, pull until very white. Draw sticks the size you wish
 and cut off with shears in any form | desired It may be colored if desired. | Taffy-One-half pint water, three
 ounces butter. one-half teaspoon lem | on juice, two teaspoons vanilla, one
 and one-half pounds sugar, (confec- 1 tioner's Al. Stir the water and sugar
 over the fire until the sugar is dis
 solved, then boil until it arrives at the ball stage: that is, it will form a
 small ball. Now add butter and lemon juice and boil till it hardens quickly when tested in cold water. Add the
 vanilla. and turn out in greased | shallow pans to cool.
 Home made candy packed in holly
 ribbon, and sealed with Christmas seals, forms an inexpensive but pleas ] ing gift.
 Joan: Thanks for elderberry wine recipe. I have put it in a safe place
 ready for use whenever I need it. 1 Best wishes to all.
 | EASTEp TJY