The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1926-12-17
CHRISTMAS CANDIEs

Word comes from the North Pole this
year that both Santa Claus and his wife
are very busy. Of course, using airplanes
instead of reindeer enables them to get
about with greaLSr speed. But what with
all the new babies, whose stockings they
must fill, they're just as good as swamped.
1t seems a pity that they should work so
hard over lovely presents for us. The only
fair thing is that we should help them a
bit.
Chief among holiday fun is making Santa
Claus Christmas candles. And its a capital
way to help Mrs. Santa Claus. Sugary
stuffed dates, sailed nuts, and a variety
Of tOothsome sweets packed into a gay
box is a joyful greeting to a distant friend.
or even to Daddy when he investigates the
toe of his bullying Christmas sock.
One enjoys most a variety OF candies
and the jOlliest way is for each member Of
the family to make one or more kinds.
Candy Rules
The aim, of course, is to make smooth
candy without sugary crystals. Granny
candy is an abOminatiOn to my mind. I'd
rather eat just plain sugar. Note very care
fully, then, these rules:
J. Always use a wooden spoon to stir
the candy. This will not discOlOr the
candy for there is no chemical action.
Then, too, the handle does not get hot Ov-
er the fire.
.. If you use real butter, the candy will
have a better flavor than when a substitute
is used.
8. Stir. the candy back and forth and not
round and und Stirring this way 1t is
not so likely to sugar and it does not get
the syrup on the sides Of the pan.
4. Wash down the sides Of the pan with
a pastry brush dipped in cold water. A
small clean paint brush can be purchased
for a few cents and is convenient to use to
wash down the sides Of the pan. Wash
sugar crystals off Of the spoon.
Getting all o. the crystals Of sugar off
the spoon and the sides of the pan is quite
/ funnOrfanf cimpn OnP crystal falling info the
syrup will cause the whole mass to crys-
tallize or sugar. Sometimes the pan IN
which the candy is cooking can be covered
with a lid and the steam gathering under
the lid win wash down the sides Of the
pan.
5. Bring the candy slowly to the boiling
point, using a low flame.
6. Never allow the candy to boil until
every grain is dissolved, Stir it constantly,
Listen and when you do not hear any graf
ing sound on the bottom Of the pan, the
sugar is dissolved. Or touch the spoon and
when it does not feel granny the sugar il
/ dissolved.
Z. Let the candy boil rapidly n do
not stir it any more than necessary aftel
lit starts boiling.
8 Remove the pan from the fire wher
testing candy with cold water. Otherwise
it may cook too much just while you are
g. Break nut meats instead OF ~chopping
In this way you will eliminate the nm
dust and have clear candy.
The following rules for candy arc clear
I believe, and you will have good success
If you follow them closely:
TOffee
u cup brown sugar; u cup white sugar
4 cup corn syrup; a cup cream; I tbsr
butter; u tsp. salt; = tsp. vanilla; u Gu
IbrOken nut meats.
Put sugar, corn syrup, and cream In
saucepan and stir until boiling point !
reached. Wash down sides Of saucepa
with pastry brush dipped in cold Watel
Add butter when candy forms soft ball !
cold water. Remove from fire and add sal
vanilla and nut meats. Pour on grease
marble between bars or In pan nine b
four inches square. Cut IN pieces one an
Ione-half inches long by one-han tnch Wild
Makes Walnut Nougat
1 pint cream B plnts sugar IA cur
corn syrup Is cup butter Z pint walnt