New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-12-17


This recipe yields about nine ounces; cost
per pound, Is cents.
PEANUT BRITTLE
Il, cupfuls sugar
4 cupful molasses
2-3 cupful water
y pound raw shelled peanuts
teaspoonfu vanilla extract
teaspoonfu soda
tablespoonful cold water
, tablespoonful butter
Banch the peanuts by covering them with
boiling water and letting them boil up once;
then drain thoroughly and remove the SKINS
Put the sugar and water over the fire; str
till the sugar is dissolved; cover and let Dol
three or four minutes, then remove the cover
and let cook about ten minutes. Add the but
ter and peanuts. and stir constantly until the
thermometer registers 300 degrees Fahrenheit.
If YOU have no thermometer, cook until the
peanuts are nicely Drowned, and a little OF the
candy, dropped into cold water and tested be-
tween the teeth does not cling TO them. Re
move from the fire, add the soda dissolved IN
the cold water and the vanilla, and stir vigor-
ouslv. When the candy stops foaming, turn
il on 70 a warm and well oiled marble or plat
ter As soon as it has cooled q little on the
edges. take hold Of it at the edge and pull out
AS thin as possible. Loosen il from the marble
at the centre by running spatula under IT,
then turn the whole sheet over to the other
side and again pull as thin as possible. When
cold break into pieces.
Yield of recipe. twenty ounces; cost per
pound, II cents.
CARAMELS
cupfUls sugar
= cupful glucose c'corn syrup }
l-3 cupful butter
, cupfuls cream
/ spoonful vanilla
Put the sugar. glucose butter and cream
into Il saucepan and heat slowly stirring con-
stantly. until the mass bos. Put the sugar
thermometer in: let the mixture boil. stirring
often. until the thermometer registers 2J2 de-
crees Fahrenheit a firm ball when tested In
cold water). Remove from the fire, stir in tho
vanilla: turn into "A wel-buttered pan 10 by
inches) or into two pans each by 8 inches, or
on n wel-oied marble between steel bars, To
make a sheet three-fourths of an inch thick.
When cold cut into cubes. Wrap in waxed pa
per and keep in a cool place.
In summer the caramels will hold their ehaps
better if boiled from two TO four degrees higher.
Yield of recipe two pounds; cost per pound,
27 cents.
DOUBLE FUDGE.
cupfuls sugar
squares chocolate (bltter)
2-3 cupful milk
| tablespoonful butter
% teaspoonful vanilla
Melt the chocolate by putting IL into SAUCE
pan over pan Of hot water, then add the min
and cook directly over the fire until thick; ado
the sugar and cook slowly TO pa degrees
Fahrenheit Ga soft ball when tested In cold wa
teri. Remove from the fire, add the buttar
without stirring and let II stand until cool;
then add vanilla and beat until creamy. Pour
quickly into a buttered pan 6 By 0 inches) and
cool while cooking the psnoche.
PANOCHE.
cupfuls brown sugar
y cupful milk
| tablespoonful butter
| cupful walnut meats
| teaspoonful vanilla
Boil the sugar and milk TO 236 degrees Fab
renheit "a soft ball when tested In cold water).
add the butter and nuts and beat until creamy.
Pour on top of the fudge in the pan.
When cold remove the entire sheet Of candy
and cut into squares with large sharp knife.
This method breaks the candy much less than
marking in the pan and removing the separate
pieces If the candy sticks TO the pan heat the
pan slightly by placing it over low fame for
few seconds.
Yield OF recipe, two pounds; cost per pound,
% cents.