Evening star. [volume] (Washington, D.C.) 1854-1972, 1929-10-25

Tic WILC1l A1ldhA4A6 NhAS
clear, hard kind, do not stir after the
boiling begins, but guard carefully
against burning. 1t is best to put a
stove cover under the kettle and COOK
slowly toward the end, testing frequent
1y by dropping into cold water. WnaC
is known as the ball stage" is when the
strip forms soft ball when dropped
into cold water The snap" stage Is
when the boiled sugar snaps like. glass
under the same conditions. The snap
stage is always desirable for clear cam
dies or for glace nuts and fruits. The
ball stage Is for fudge and caramels.
Chocolate coating for nuts and creams
is made by melting sweetened choco-
late In a double boiler. Run thick
skewer into each nut and dip into the
melted chocolate until thoroughly coat
ed. Spread on buttered tins to dry, or
on waxed paper. A teaspoonful of pea
nut butter in homemade candy gives
q delicious flavor.
Marsfmallow-Nut Penoche.-Mix to-
gether three-fourths cupful of sweet
cream, two cupfuls Of brown sugar. two
tablespoonfuls of butter, and cook to a
soft-ball stage. Then add one and one
half dozen Of marshmallows, one cupful
Of chopped nuts and one teaSpoonful OF
vanilla f1avoring. Beat and pour into
buttered trays. Cut in squares.
Taffy Apples-Cook one cupful of
brown sugar with half cupful of gram
ulated sugar. half a cupful of corn
strip, half cupful of water, one-fourth
teaspoonful Of salt and one tablespoon
full of cooking oil until the strip crac-
kles in cold water. Remove from the
fire and add one teaSpoonful of vanilla,
Stick skeWer in the stem end of each
apple, dip one at time into hot syrup,
and place the apples on an oiled pan to
cool.
Vanilla Fondant.
Put into q saucepan two cupfuls of
sugar, one and one-fourth cupfuls of
water and two tablespoonfuls of light
corn strip. Cook, stirring constantly
until the sugar is dissolved Remove
the spoon and do not stir again. When
the mixture begins to boil cover the
pan and cook for three minutes. Re-
move the cover and continue cooking
until the soft-ball stage is reached, then
remove from the fire and pour at once
onto a cold wet platter. Cool until
1ukewarm, then beat with spatula I'M
til the fondant becomes white and
creamy. Add vanilla and knead until
the mass Is smooth and no Jumps re-
main Some candy cooks, after beating
fondant until it is white. put it through
q food chopper instead of kneading it.
They claim that this will make 1t very
SAS01AAy 614A AZ WILL NC ACdNy 1OI
in much shorter time. Put away in
a crock or glass jar and let ripen for
couple of days. II it has a tendency
to become dry, cover it with a damp
cloth. Fruit fondant is prepared by
dipping fruits In the fondant.
Chocolate Fudge.
Break two squares Of chocolate in
small pieces so that 1t will melt easily.
Put into saucepan two cupfuls Of
graduated sugar, two-thirdS cupful Of
milk, the chocolate and two tablespoon
fuls OF light corn sirup. Cook slowly.
stirring until the sugar is dissolved.
Continue cooking until the soft-ball
stage is reached, stirring II necessary
to prevent burning. Remove from the
ire, add two tablespoonfuls of butter
and set in q pan Of cold water without
stirring. When the fudge Is cool add
one teaspoonful of vanilla and beat.
Brown sugar may be substituted for
white sugar in this fudge.
Chocolate fudge with fruit is prepared
by boiling the cholocate, sugar, milk
and corn strip to the soft-ball stage,
then adding the butter, cooking, adding
a little salt, the fruit and some nuts.
A mixture of the chocolate and orange.
favored fondant is specially good.
When making plain chocolate fudge,
some COOKS add level spoonful Of
cornstarch. They claim this will make
It smoother and more creamy. Still
otner COOKS make fudge with sour cream
IN preference to sweet milk or cream.
They claim this makes 1t creamier and
gives it a delicious flavor. If you have
few pieces Of thoroughly dry cake,
grind 1t up fine, make plain chocolate
fudge and use the cake crumbs instead
OF nut meats. The result Is excellent.
Put half r1arshmallow on each fudge
square while still hot.
To make peanut butter fudge, use
one-fourth cupful of peanut butter in
place Of two tablespoonfuls of butter.
Fresh or dessicated coconut may be
! added to fudge in place Of nuts. To
make fruit fudge, add half cupf,ll Of
dried fruits to the recipe. Orange.
favored fondant may be put between
balls Of fudge and place a nut n each
ball or make a roll Of fudge and roll
It IN chopped nuts.
Popcorn SpeciaIties.
TO obtain good results when popping
corn, the chief requirements are good
corn and hot fire. Do not take too
much corn at one time, not more than
enough to barely cover the bottom of
the pepper one kernel deep, then sprin-
kle some cold water over it, Bring
gradually to the heat. keep shaking and
hold the pepper high enough above the
fire or heat TO keep the corn from
burning or scorching. The right degree
OF heat for best results when popping
should make good corn begin to pop in
one and one-half minutes Every kernel
should burst open to its very center.
II the corn is In first-class condition
and the heat Is properly applied. one
pint of unpopped corn should give about
20 pints of popped corn.
Popcorn usually is popped to be eaten
at once, or 1t may be made into pop
corn balls. crackerjack or or other forms
OF popcorn corrections. The usual way
OF preparing 1t is by popping and sprin.
king It with salt or adding salt anc
melted butter.
Popcorn balls: Mix one pint of sir1Iy
with ono pint OF sugar two tablespoon.
tuls OF butter and one teaspoonful O!
vinegar. Cook until the strip harden
when dropped into cold water. Remove
TO the back of the stove and add hal
a teaspoon of baking soda dissolved
in one tablespoonful of hot water anc
then pour the hot strip over fou
quarts Of freshly popped corn, stirrinl
until each kernel Is well coated, wheI
1t can be nodded into balls or into AM
desired form.
Darker balls may be made by usinl
New Orleans molasses and light coloret
ones by using maple sirup. Any goo
strip or molasses can be used.
Chocolate popcorn: Mix two cupful
Of white sugar with half a cupful O
corn sirup, two ounces of chocolat
and one cupful Of water Put into
kettle and cook until the strip hardeni
then put in one cupful of cold watel
Pour over four quarts Of crisp, freshl
popped corn and stir well to insure tn
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