Evening Republican, Volume 14, Number 308, Rensselaer, Jasper County, 28 December 1910 — The HOME DEPARTMENT [ARTICLE+ILLUSTRATION]

The HOME DEPARTMENT

MAKE CANDY AT HOME SOME SIMPLE RECIPES FOR WHOLESOME SWEETB. How to Make Delicious Chocolate Caramels, Peanut Nougat, Cocoanut Creams, Sweet Popcorn, Old-Fash-ioned Molasses Candy. Chocolate Caramels. —Two tablespoonfuls of butter, one-half cup of milk, one-half cup of sugar, one cup of molasses, four squares of chocolate, one cup of walnut meats broken in fine pieces. Put butter in. a porcelain saucepan and when melted add milk, sugar and molasses. When these are at the boiling point add chocolate, finely grated, and cook until brittle when tried in cold water. Stir often to prevent mixture from sticking to pan. Remove from the fire, beat four, times, aid then put in the nuts and two teaspoonfuls of vanilla and turn into a buttered pan. When cold cut in squares and wrap each in paraffin paper. Peanut Nougat.—One pound of sugar and one quart of shelled peanuts. Chop the nuts fine, and sprinkle them with a little table salt. Put the sugar .in a smooth granite saucepan, and when It is on the fire stir constantly until melted to a syrup, taking care to keep the sugar from hardening on the sides of the pan. Add the nuts, stirring them well through the sugar, and pour at once Into a warm, buttered tin and mark the squares. The sugar must be taken from the fire the moment it is melted or this candy will not be a success.

Cocoanut Creams.—Two cups of sugar, two-thirds cup of milk, two teaspoonfuls of butter, one-half cup of shredded cocoanut, one-half teaspoonful of vanilla. Put butter in a grani ite saucepan; when melted add sugar and milk. Heat to boiling point and stir until sugar is dissolved and then boll gently twelve minutes-, 'remove ’ from fire, add cocoanut and vanilla and beat until creamy and mixture begins to sugar slightly around edges of saucepan. Pour them into a buttered pan, cool slightly and mark off in diamonds.

Praline*.—One and seven-eighths cups of powdered sugar, one cup of maple syrup, one-half cup of cream, two cups of hickory nut* or pecan meat*, cut in pieces. Boil first three things until, when tried in cold water, a soft ball forms. Remove at once from fire and beat until creamy; add nuts and drop from tip of spoon In small blobs on buttered paper. Old Fashioned Molasse* Candy.— Two cups of Porto Rico molasses, two-thirds cup of sugar, three tablespoonfuls of butter, one tablespoonful of cider vinegar. An Iron or copper kettle with round bottom is best for making this. Put butter In, place

over fire and when melted add molasses and sugar. Stir until sugar is dissolved—doing this well when lhe candy is nearly done lest it burn. Boil until the mixture becomes brittle in cold water. Add vinegar just before taking it from the fire, and then pour Into a well buttered pah. When cool enough to handle, pull until light in color and porous in quality; do this with the tips of the fingers and thumb. Cut in small pieces with greased shears, and then arrange on slightly, buttered platters to cool.