Brownsville herald. [volume] (Brownsville, Tex.) 1910-current, 1928-11-27
Home Kitchen
BY JEANETTE YOUNG NORTON
Homemade Candies, for THANKSGIVING DAY.

ANDY-MAKING Is always q
fascinating occupation. partlc-
ularly 50 when meeting the de-
mand for Thanksgiving sweets. With
reliable recipes and a few important
points TO remember. success attends
even the novice. In cooking Judges,
caramels or taffics use a kettle large
enough 10 allow the sweet 20 boil up
without running over. Remember,
only the best materials should be
used. Candles that contain cream,
molasses or butter should not he
cooked over too hot a fire or they
will stick TO the bottom. a round
hntsumcL iron pot that is smooth I'M
de-. an enamel saucepan or nm alum
mum kettle az medium size are all
r1oa for candy cookery. Aluminium
SPOONS and shallow square pans are
raeaed. A candy thermometer is
nlca 10 have. but not a necessity. a
timber spatuia, a pair ~ long. sharp
biaded shears and plenty n wax
paper VIII he needed
Sandwich Fudge.
Melt together two smoothly round.
Cd tahlespoonfuls or butter and add
three squares Of unsweetened choco-
late shaved, two and a quarter cup
fnls OF z and a cupful OF rich
mVk. Cook gently until all is blond
"a and continue cooking until a little
tried N cold water forms a soft BAN,
then add q te%aspoOnful OF vanilla ana
cool slightly. Beat until creamy,
chen pour into n huttered square tan.
When cool sprinkle over a cupful of
chopped candIed pineapple. cherries
ana the green plums. and a couple ~
tab!egDOonfuls or chopped pecan nuts.
Meantime make the top layer. Melt
toSether two tablespconfuls OF but
ter. add two and a half cupfuls Of
sugar. a cupful " light cream. then
cook 10 soft ball stage. Remove
from the fire. cool slightly. add a
feaspoonful Of vanilla and beat quite
STIR. then pour lightly over the dark
candy and fruit. smoothing with q
snatula and when cool cut in
Chewing Taffy.
Put into a round-hottomcd pot a
haIf cunfui each OF white and brown
sugar. n quarter cupful OF butter. a
cunfui OF maple syrup. threc-quarters
~ a cupful Of water. a s~altspoonful
IN ground ginger and a quarter salt
snoonful az salt. Bring slowly ~.
h,.linr point. then cover and cook
rantly for five minutes Then IN
over and cook 70 a firm ball stage
when tried IN cold water. add 2 tea
snoouful OF vanilla and a half cuptul
~ chopped toasted almonds. Pour
into n buttered square pan small
enough TO make the candy about
three-auarters OF an inch thick.
when cool cut into squares and wrap
4, wax papers Store in n cool place.
Fruit Candy. UncooLcd.
Chop together a half cuptul OF
t,rre seeded raisins. half a cuptul Of
..n1ed dates. a half cupful % soft
fi~s eight each or large. soft prunes
ed w~eiI-drained canned apricofs
rhon as fine as possible, then add
! half cupful Of finely chopped pea
arts and a teaspoonful of run
<tavnrinr. Roll into halls pressing
FIRMLY. and then in siftcd powdered
sugar. Roll in wax papers. This
keeps them moist.
Rutterscotch Balls.
PIT into a saucepan one cupful Of
~~rsnulated sugar, a half cupful Of
i,rovyn sugar, a third cupful each or
h,,tter and white corn syrup and a
hsis cupful OF ream Stir until
hsated and blended. then cook gently
a. firm ball tage when tried in cold
Ssater. Add a -teasDoonful Of van