Evening Republican, Volume 21, Number 39, Rensselaer, Jasper County, 16 February 1917 — FOR GOOD MOLASSES CANDY [ARTICLE]

FOR GOOD MOLASSES CANDY

Recipe for Delicacy That Tastes Exceptionally Fine on Evenings When Weather Is Cold.

Pour into a kettle that will hold about four times the amount to be used the quantity of molasses of ‘‘good quality” that is required for the purpose. Boil over a “slow” fire for about one-half hour. Attend to stirring all of the time” while the ‘‘kettle Is Over the fire,” and “take the kettle off the tire If there is danger of the contents running bver.” Watch carefully this process of boiling so as not to allow the molasses to burn. When a little dropped in cold water becomes hard and brittle (make test with spoon by dropping a. little into cold water, add a teaspoonful of carbonate of soda (common baking soda), free from lumps, to every two quarts of the boiling molasses. Stir quickly *o as to thoroughly mix mid then pour on platter or platters that have been well greased beforehand* When sufficiently cool pull back and forth, the hands being greased by rubbing them with butterusuatlyrWork the candy until it becomes a yellowish brown color. If wished it muy be flavored with vanilla or lemon. I like-it best without flavoring other than its own —molasses —and prefer adding a small piece of butter Instead of carbonate of soda. Keep the hands well moistened (dip occasionally in a dish of cold water). This makes greasing them unnecessary.