The Pensacola journal., 1920-02-29

VIII Doll away more IfldIl CANE Sd5f1A
that brown sugar viii curdle milk and
great care must be taken in cooking
all brown sugar candies.
The pan the candy is cooked in
should be perfectly smooth and large
enough to allow free boiling Of the
sirup.
Fudge.
2 cups granulated sugar
? tablespoons corn syrup
] cup milk
2 squares bitter chocolate
? tablespoons butter
1-2 teaspoon vanilla.
Put sugar, corn syrup and milk into
a smooth saucepan. Stir enough to
mix Well and put over the fire. Do
not stir until the mixture begins to
boil. Then add the chocolate and stir
constantly. Try in cold water. When
the syrup makes a soft ball in the
water add butter and cook just long
enough to melt the butter. Remove
from the fire and cool. When cool,
add vanilla and stir until creamy and
dull looking Spread in a buttered
pie or cake pan and when solid cut
in squares.
To make nut fudge add "a cup nuts
just before turning into the pan TO
become solid. Hickory nuts are the
best in fudge but English Walnuts or
pecans are the next best.
Penouche.
cups brown sugar
l cup milk
tablespoons butter
l cup nuts
IA teaspoon vanilla.
Put sugar and milk into a smooth
saucepan. Stir until dissolved. Put
over the fire and bring quickly to the
boiling point without stirring Add
butter and stir constantly Try in
water. Cook until drops of the syrup
will hold their shape when dropped
in water. Remove from fire and cool
When cool add vanilla and beat until
creamy. Just before turning into the
pans to harden add the nuts, all kinds
OF nuts with the exception of peanuts.
The secret or making creamy, smooth
fudge or penoucne IS in cooling the
syrup before stirring it. And unless
you have a strong masculine arm to
help, don't try to double recipes.
Glace Nuts.
12 cup granulated sugar
L tablespoon water
116 teaspoon cream of tartar
Use granite dipper and make only
this small amount at Il time as moro
is hard to manage. but a little is
perfectly simple. Have the nuts ready
the almonds blanched and any other
nuts in whole halves. Put the sugar
water and cream of tartar into the
dipper and put over the fire. The
minute the syrup begins to discoIor
remove from heat. Put nut on a hat
pin and dip into syrup and then put
on oiled paper to cool. Do not stir
syrup while it is cooking and stir as
little as possible while dipping nuts
Fondant.
2 cups granulated sugar
1-2 cup water
is teaspoon cream of tartar
Put ingredients into a smooth sauce
pan. Stir, put over the fire and heat
gradually to the boiling point. Boil
without stirring until a soft ball is
formed In water. As the syrup boils
sugar crystals will form and stick to
the sides of the pan. Have pan of
cold water within reaching distance of
the stove. Dip hand in water and very
quickly wash off a little of the sugar
with the tips OF the fingers Repeat
until all is removed. If this is done
quickly there is no danger of burn
ing the fingers and unless this is done
the fondant Will not be smooth. Let
the syrup become cool. not cool enough
TO allow n crust to form over the top
nut so II VIII dent Wnen pressed with
the finger. Stir until white and
creamy. When it hardens put the
candy on q large oiled platter and
knead with the hands until perfectly
smooth and soft. Put into a bowl
cover with oiled paper and a plate to
exclude the air and let stand "A hours
before using. When ready to use
divide and flavor as desired, knead-
ing the flavor in with the hands With
fondant as n basis. an intimate va
riety Of candies can be made. If
one is ambitious one may dip mint
Favored waters OF fondant into melted
bitter chocolate and have chocolate
peppermints Chopped nuts and can
died fruits worked into a part OF the
fondant. which is then made into a
roll and sliced in quarterback slices.
is another worry simple way to use the
fondant. Dates that have been stoned
may be stuffed with vanilla favored
fondant
Menu for Tomorrow.
Breakfast-Fresh pears, creamed
dried beef, baking powder biscuits,
coffee.
Dinner-Asparagus soup. pork chops
baked white potatoes, apple sauce. to-
mato jelly. brown bread and butter.
steamed cup puddings, coffee.
As the weather grows colder one
wants a more substantial breakfast
Our apnetites depend much on the
temperature. In the winter rich and
fat foods may be eaten that would