Evening Republican, Volume 18, Number 277, Rensselaer, Jasper County, 23 November 1914 — CANDIES TO FOLLOW FEAST [ARTICLE]

CANDIES TO FOLLOW FEAST

Confections, That Are Sure to Please if Care I* Taken in Cooking and Mixing. (By MARTHA ELLEN PERRYMAN.) First there are some hints it will be well to observe if you hope for good fortune in candy-making; Granulated sugar is preferable, and always used unless some other kind is specified. Candy should not be stirred while boiling. Cream of tartar should not be added until the sirup begins to boil, and butter should be put in when the candy is nearly done. Flavors are most delicate when not boiled with the candy, but added when it is taken from the fire, or when it is being pulled. Butter Taffy.—Boll three cupfuls of brown sugar, one-half cupful of molasses, and one-fourth cupful each of vinegar and hot water. When the candy will crisp in cold water add two teaspoonfuls of butter, cook three minutes, flavor with a teaspoonful of vanilla and cool in buttered pans. Hickory-Nut Candy.—Boil two cupfuls of sugar and one-half cupful of water without stirring until the sirup will “spin a thread” when poured from the spoon. Flavor with extract of lemon Or vanilla, set off into cold water, stir in one cupful of hickory-nut meats, then into flat tins, and when cool cut in small squares. Peppermint*.—Boil two cupfuls of sugar and one cupful of water without stirring until the sirup threads from the spoon. Remove from the Are and beat with an egg-whip until white and creamy, flavor with oUe-half teaspoonful of essence of peppermints (less if you do not like it so strong) and drop in wafers on waxed paper to harden. You can make chocolate peppermints by dipping the cream into melted chocolate. Wintergreen, lemon, orange and other flavors may be used for the mints. These candles are all easily made and you will find it a pleasant pastime to prepare at home the candies for the Thanksgiving feast.