Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-27
The Home Kitchen
D. IEANNETTE XnIrNC NnpTnN

. A-NDY-MAKING i always a

n ANDY-MAKING II always a
fascinating occupation. partic-
ularly 50 when meeting the de-
mand for Thanksgiving sweets. With
reliable recipes and a few important
points 20 remember. success attends
even the novice. In cooking Judges.
caramels or taffies use a kettle large
enough to allow the sweet to boil up
without running over. Remember.
only the best materials should be
used. Candies that contain cream.
molasses or butter should not be
cooked over too hot a fire or they
will stick TO the bottom. a round
bottumed iron pot that is smooth in
side. an enamel saucepan or an alum
inum kettle OF medium size are all
good for candy cookery. Aluminium
spoons and shallow square pans are
needed. 4 candy thermometer Is
nice to have. but not a necessity. a
timber spatula. Il Lair OF long. sharp
bladed shears and plenty Of wax
paper viii he needed.
Sandwich Fudge.
Melt together two smoothly round
ed tablespoonfuls Of butter and q
three squares OF unsweetened choco-
late shaved. I'VE and a quarter cup
fuls OF sugar. and a cuptui OF rich
milk. Cook gently until all is blend
ed and continue cooking until a little
tried in cold water forms a soft ball,
then add a tcaspoonful OF vanilla ana
cool slightly. Beat until creamy,
then pour into n buttered square TN.
When cool sprinkle over a cuptul ~
chopped candied pineapple. cherries
ana the green plums. and a couple Of
tibIespoonfuls Of chopped pecan nuts.
Meantime make the top layer. Melt
torether two tahlespoOnfuls az but
ter. add two and a half cupfuls Of
sugar, a cupfui of light cream, then
cook 10 soft bail stage. Remove
from the fire. cool slightly, add a
to~aspoonful of vanilla and beat quite
stiff. then pour lightly over the dark
candy and fruit. smoothing with a
spatula and when cool cut IN
squares
Chewing Taffy.
Put into a round-bottomed pot a
half cunful each Of white and brown
sugar. q quarter cupful OF butter, a
cunful OF maple syrup. th~ree-quartcrs
~ n cupful OF water. a tablespoonful
~ ground ginger and a quarter salt
~Snoonful OF salt. Bring slowly to
boiling point. then cover ana cook
gently for five minutes Then un-
cover and cook 10 a firm bail stage
when tried in cold water. add n tea
spoonful Of vanilla and a half cupful
OF chopped toasted almonds. Pour
into a buttered square pan small
enough 10 make the candy about
three-quarters Of an inch thick.
when cool cut into squares and wrap
an wax papers. Store in a cool place.
Fruit Candy. UncoOkcd.
Chop together a half cupful OF
large seeded raisins. half n cupful of
stoned dates. a half cupful of soft
figs. eight each OF large. soft prunes
and well-drained canned apricots.
Chop as fine as possible. then add
\ half cupful Of finely chopped pea
nuts and a teaspoonful OF rum
~flavoring. Roll into halls pressing
firmly, and then in sifted powdered
agar. Roll in wax papers. This
keeps them moist.
Butterscutch Balls.
Put into a saucepan u cupful Of
r~ranulated sugar. q half cupfui OF
brown sugar, a third cupful each OF
huttcr and white cor syrup and a
half cupful OF cream. Stir until
heated and blended. then cook gently
"a firm ball stage when tried in cold
water. Add a -teaspocnful az van