Evening star., 1936-01-28
Instructions Should
Be Carefully Followed
To Insure Real Success
Amateur Cooks Will Enjoy Trying Their
Hand at Producing Masterpieces to
DELIGHT Both Eye and Palate.

the raucous tones OF Mr.. Punch. and
feel the pinch Of those too-tisht boots!
4 LTHOUGH, for this reason, the
1 = art of making lovely objects from
spun sugar has always seemed to me
an awesome task, as matter OF TACT,
it can be done in your own kitchen.
if care is taken to follow directions
implicitly, and you have an artistic
touch!
For you homemakers who long to
try your hand, here's how it's done.
The foundation for spun sugar is the
same a. for all hard candies. The
secret lies in the care taken when
boiling and in proper manipulation.
The method can be worked by the
housewife without the aid Of costly
candy making appliances.
Add two pounds Of granulated sugar
to a pint Of water and bring to = boil
over a high flame. Stir until sugar
is completely dissolved. Care should
be taken that no sugar crystals
adhere to the side Of the pan, since
one undissolved crystal will spoil the
entire batch. Boil to $50 degrees F. Add
one teaspoon cream Of tarter. IT ther-
mometer is not used, test by dipping
a spoon into the sirup and then
quickly into a pan Of cold water until
a brittle ball forms. 1t is then ready
for working. Color or flavor, II not
oils, should be added just before re-
moving from fire. If oil flavors are
used, they should be added while work.
ing sirlp.
Pour sirup on marble slab and fold
with knife. When cool enough to
handle, candy can be worked to al
most any desired shape by placing on
sieve before an open oven door to
prevent cooling too quickly. Tubes,
twists and cubes can be formed by
pulling the desired length, cutting and
cooling. Flowers are made by forming
inividual petals and reheating to Join
to subject.
EOR those who enjoy making their
own candy but do not care to
attempt working with spun sugar, here
are some tested recipes.
PEANUT BRITTLE.
cups granulated 2 cups Of shelled
sugar peanuts
Remove the brown skins from the
peanuts and chop them coarsely, then
scatter them in well-buttered shallow
pan. Place the sugar in q heavy iron
frying pan or Scotch kettle over the
fire and heat it very slowly until 1t
becomes liquid, stirring 1t continually
so that it will not become too brown.
When it is entirely melted, pour it at
once over the nuts. AS it hardens
very quickly. 1t should be marked in
squares Immediately, or it may be
broken irregularly. Coconut brittle,
walnut brittle, pecan or other brittles
may be made in the same way.
MOLASSES PILLOWS.
IL cups granu- ! cup hot water
= lated sugar teaspoon lemon
y cup molasses juice
2 tablespoonfuls
butter
Dissolve the sugar and molasses In
hot water, string well, then add the
butter and boil until the mixture will
form q hard ball In cold water. Stir
in the lemon juice and pour into but
tered pans; cool until the mixture
may be handled. Then pull it to a
light color, and stretch it out in an
even length on q buttered slab or tray.
With a sharp knife and q hammer
break it into pillow-shaped pieces.
Serve on buttered plates or wrap in
wixed paper.
CHOCOLATE CARAMELS.
| ~ squares un- 3 tablespoons
sweetened butter
chocolate I teaspoon vanilla
y cup cane sirup n cup milk
/ cup granulated
sugar
Cook all together carefully without
stirring to 245 degrees F., or to the
hard ball stage, pour into shallow pan,
mark in squares and set in q cold
place to harden.
CREAM NUT FUDGE.
3 cups old-fash- cup milk or
'ioned brown cream
sugar cup nuts
1 teaspoon vanilla
Boil until soft ball is formed in cold
water. Add flavoring and nuts. Beat
until creamy. Pour into buttered pan
tn cno1 C,it into SoIlarAs