Evening star., 1951-11-23
Readers Clearing House
Conducted by BETSY CAsWELL
CANDIES.

Cor
CANDIES.
from Mrs. E. r. F.. Falls Church,
Cream taffy. Two cups sugar.
VI cup light corn sirup. u cup
water. / cup cream and / teaspoon
vanilla. Put sugar. corn sirup
and water into a saucepan and
cook, stirring until the sugar is dis
solved. Continue cooking until the
temperature reaches $50 degrees.
Add cream and cook slowly, STIR
ring constantly to prevent burn
ing. Continue this until the tenn
perature reaches 260 degrees. Re-
move from fire and pour into a
creased pan. When cool enough
to handle. pour the vanilla into
the center of the mass. Gather
the corners toward the center so
that the flavoring will not be lost
Remove from pan and pull. When
rather firm and Of a light buff
color. stretch out in a long rope,
Cut into pieces. II not to be used
at once, wrap it in wax paper,
This candy is more porous than
the other taffies. 1t has q slight
caramel flavor.
Cold water test when candy
reaches $50 degrees is a hard ball
but when it reaches 260 degrees II
is harder. but not quite brittle
Yields about 120 pieces Q-inch
long). The weight Is pound
ounces.
Pulled Mints. Three cups sugar
/ cup water. light corn sirup
q tablespoons) and oil Of pepper
mint 90 drops.
Put all of the ingredients ex-
cept the oil of peppermint into a
saucepan and cook. stirring con-
stantly until the sugar is dissolved
Then cover and cook for 2 min
utes, so that the steam may wash
down any sugar crystals from the
side of the saucepan. Remove the
cover and cook, without stirring
to the temperature Of 265 degrees
During the cooking wash the side
of the saucepan occasionally with
a piece of wet cheeSecloth to re-
move sugar crystals.
Remove from fire and pour into
a creased pan. When cool enough
to handle. put the oil Of pepper
mint into the center of the mass.
fold over the corners, SO that the
peppermint will not be lost. and
gradually gather the candy into q
ball and pull. Pull it until it be-
comes white and firm. Stretch out
in a long rope and cut into small
pieces. These are supposed to be
served as after-dinner mints and
should be dainty.
Sift together 2 cups powdered
sugar and / cup Of cornstarch.
Spread this mixture over the bot
tom Of a shallow pan in a layer
about u Of an inch thick. Drop
the pieces Of candy into this pan,
keeping them separated. Cover
with q second layer Of the corn
starch and sugar and put aside
in a warm place Gas a warming
oven. with the door left open)
overnight or until they become
sugary. Sift OF the sugar and
|cornstarch and pack the mints
away in covered jars or in tin
boxes. Keep two days or longer
before using. As the mints are
kept they ripen. becoming more
creamy.
SAUSAGE STUFFING.
BOLIVIA.
fFrom M. w. d.. ArlingtonD
Mrs. G. A. P, Mount Rainier:
The following recipe for sausage
stuf1ing is just about right for a
10 to II pound turkey. It is a
New England recipe and every one
to whom I have served it says it
is by far the best stuffing they
have eaten. Use one loaf of bread.
three small onions, one-half pound
of sausage. l teaspoon salt. tea
spoon poultry seasoning and q
little pepper If desired. The bread
should be several days old pref
erably. Dampen it with water,
then squeeze most Of the moisture
out Of 1t; grind the onions, and
then mix all ingredients together
until very thoroughly mixed and
1t is ready to put in your turkey.
A couple OF weeks ago some one
requested information on Bolivia,
but unfortunately, I did not save
her initials as I was sure she would
receive an answer from some one
who had just been there recently.
She did not specify what sort of
information she wanted-whether
it was general information or If
she was planning on going there.
In any event. I have not seen a
reply and would be glad to help
her If I can. 1t has been three
years since I was there but If she
would care to write me through
the column I will try to help her.
--.------------A i: