CANDIES

"_A wilderness of sweets._"

--MILTON.

FONDANT

Mrs. E. A. Thompson

Two and one-half pounds fine granulated sugar; one and one-half cups

water; one-half teaspoonful cream of tartar. Place in a saucepan, set on

back of stove. When clear let come to a boil until it reaches 242

degrees, or until it holds together when dropped into cold water. Take

from fire and cool. When lukewarm, beat until thick enough to kneed,

turn out on marble or platter and work until thick.

FONDANT

One pound white sugar and half cup water, stir over the fire until it

dissolves, no longer. Then boil, without stirring, until it makes a very

soft ball when tested in water (cold). Pour out on a platter and when

slightly cool beat until you have a creamy mass, then work and knead

with the hands until it is soft and smooth. Never boil but one pound of

sugar at a time no matter how much candy you intend making. Pack your

fondant all together in an earthen bowl and cover with a damp cloth

until the next day. Then shape into the desired forms. Use for all kinds

of French creams.

MEXICAN CARAMELS

Mrs. A. Donald Campbell

One cup granulated sugar; one large cup milk or cream; one-fourth

teaspoonful soda. Caramel the sugar and add soda to milk warmed; after

caramel is dissolved add two cups of brown sugar; do not let boil until

sugar is thoroughly dissolved; then boil until it hardens when dropped

in cold water. Add cup of nut meats.

COFFEE CARAMELS

One cupful sugar and one-half cupful cream and one-quarter cupful strong

coffee. Stir constantly over a hot fire, and turn on a greased tin.

MAPLE CARAMELS

One cupful sugar (maple) and three-quarters of a cupful of cream, placed

in a saucepan. Stir constantly over a hot fire until it reaches the hard

boil stage. Remove from fire, and turn on a greased tin.

VANILLA CARAMELS

Two level cups "Coffee C" brown sugar; one-half cup corn syrup;

two-thirds cup cream; one cup chopped nuts. Boil sugar, cream and corn

syrup without stirring until hard ball forms when tried in cold water.

Add nuts and vanilla, remove from fire and pour at once into buttered

tin. Do not stir caramels. When cold, remove from pan in one sheet and

cut in squares. Wrap in wax paper.

CHOCOLATE CARAMELS

Put in a saucepan half a cupful each of molasses, white sugar and brown

sugar; a cupful of grated chocolate and a cupful of cream or milk. Stir

the mixture constantly over the fire until it reaches the hard-boil

stage. Then add a teaspoonful vanilla and turn it onto a buttered tin,

making the paste an inch thick. Mark it into inch squares and cut before

it is quite cold.

CHOCOLATE CARAMELS

Mrs. E. A. Thompson

Two squares chocolate; one cup sugar; one cup molasses; one cup milk;

one-half cup melted butter. Boil on the top of stove over a brisk fire

until it becomes brittle when dropped in cold water. Do not stir, but

shake the vessel while boiling. Pour into a buttered tin and check off

into squares.

VANILLA CARAMELS

One cupful sugar and three-quarters of a cupful cream, placed in a

saucepan. Stir constantly over a hot fire until it reaches the hard-boil

stage. Remove from fire, add a teaspoonful vanilla and turn on a greased

tin.

KARO CARAMELS

Boil one cup sugar, one cup Karo corn syrup, one-fourth cup water six

minutes, then add two tablespoonfuls butter, and cook to the soft ball

stage. Beat in a teaspoonful of vanilla extract or half a cup candied

cherries cut in halves; beat thoroughly and turn into a shallow buttered

dish. When cold cut in cubes and wrap in confectioner's paper.

ENGLISH WALNUT CANDY

The white of one egg, beaten stiff; add a pound of Confectioners' sugar;

stirring the sugar and egg till the mixture is stiff enough to roll into

little balls. Add vanilla, and press the balls of candy between the

halves of an English walnut.

COCOANUT CANDY

Two cups white sugar; one cup milk; one cup molasses; one-half cup

butter; try as molasses candy, and when done add one and one-half cups

cocoanut and one teaspoonful vanilla.

MAPLE CREAM

To one pound of maple sugar take half a pint cream. Cook until it

hardens in water. Stir frequently. Beat until cool.

CHOCOLATE CREAMS

Put three squares of chocolate in a dish over a tea kettle to melt. Boil

two cups of white sugar, one cup water, one teaspoonful of glucose until

stringy; beat until creamy; mold into the desired shapes and dip in

chocolate. Put on whole nuts if desired.

NOUGAT

One cupful almonds, chopped and placed in oven to dry, being careful not

to brown. Put into a saucepan two and one-half cupfuls powdered sugar

and a tablespoonful lemon juice. Place it on fire and stir with a wooden

spoon until it is melted and slightly colored. Let stand for a few

minutes, so it will be thoroughly melted, then turn in the hot almonds,

mix them together quickly, not stirring long enough to grain the sugar,

and turn it on to an oiled slab or tin. Spread it out in an even sheet

an eighth of an inch thick. While it is still warm mark off into

squares. Break into pieces when cold.

SUGARED ALMONDS

Put a cupful granulated sugar in a saucepan with a little water, stir

until it is dissolved, then let it cook to the boil stage without

touching except to test. Turn in half cupful of blanched almonds and

stir off the fire until the nuts are well covered with the granulated

sugar, but turn them out before they become a mass. Boil another cupful

of sugar and turn the coated almonds into it, and stir again in the same

way, giving them a second coating of sugar, but do not leave them in the

pan until they are all stuck together.

BURNT ALMONDS

Place a cupful of brown sugar into a saucepan with a very little water.

Stir until the sugar is dissolved. Let it boil a minute, then pour in

half a cupful of almonds and stir over the fire until the sugar

granulates and is a little brown. When the nuts are well coated, and

before they get into one mass, turn them out and separate any that are

stuck together.

MARSHMALLOWS

One-half box granulated gelatin soaked in three-fourths cup cold water

(scant); two cups sugar cooked with three-fourths cup boiling water

(scant) only until dissolved. Pour over gelatin, add flavoring and pinch

salt and let stand until lukewarm. Beat first with egg beater, then with

a spoon until stiff enough to spread in sheets. Pour into pans thickly

dusted with mixture of powdered sugar and little corn starch. When

chilled, turn on marble slab or platter and cut in cubes, roll in

powdered sugar mixture and serve.

MARSHMALLOWS

Soak four ounces of gum arabic in a cupful of water until it is

dissolved. Strain it to take out any black specks in it. Put the

dissolved gum arabic into a saucepan with half a pound of powdered

sugar. Place the saucepan in a second pan containing boiling water; stir

until the mixture becomes thick and white. When it is beginning to

thicken test it by dropping a little into cold water; when it will form

a ball remove it from fire. Stir into it the whites of three eggs

whipped to a stiff froth. This will give a spongy texture. Lastly,

flavor it with two teaspoonfuls of orange water. Turn the paste into a

pan covered thick with cornstarch; the layer of paste should be one inch

thick. After the paste has stood for a while turn it onto a slab and cut

it into inch squares; dust them well with cornstarch or confectioner's

sugar. As the paste is more or less cooked it will be more or less

stiff.

PEPPERMINT OR WINTERGREEN PATTIES

Mrs. E. A. Thompson

One pound confectioner's sugar; six large tablespoonfuls water; six

drops oil of peppermint or wintergreen; a little bit of cream of tartar

put into a cup with a bit of sugar and the oil. Boil until it ropes,

then remove from fire and stir in the cream of tartar, oil and the

sugar.

CHOCOLATE PEPPERMINTS

Mrs. A. H. Wagoner

Take two pounds confectioner's sugar and add enough water to make it the

right consistency to roll into balls. Flavor with peppermint and roll

out on waxed paper with a rolling pin. Cut out the peppermints. With

water in the under part of the chafing dish melt half a pound of Baker's

chocolate and dip the peppermint on the end of a fork. Set on waxed

paper to harden.

SEA FOAM

Two cups light brown sugar; one-half cup water; boil together until a

little dropped in cold water forms a soft ball. Remove from fire. Beat

in a deep bowl the whites of two eggs to a froth, add candy syrup,

one-half teaspoonful vanilla and beat in until it begins to stiffen.

Drop with spoon on waxed paper and press on a nut meat. Will keep moist

in a glass jar.

DIVINITY FUDGE

Mrs. A. Donald Campbell

Whites of two eggs, well beaten; two cups granulated sugar; one-third

cup Karo corn syrup boiled together with one-half cup hot water; boil

until syrup forms hard (not brittle) strands when dropped in cold water;

one teaspoonful vanilla. Pour the boiling mixture over whites of eggs,

beating constantly; beat mixture until pure white. Add nuts or cherries,

etc., which should be cut up before cooking syrup. Turn entire mixture

out on buttered platter; let stand an hour, or until hard enough to

cut.

DIVINITY CANDY

Two and one-half cups granulated sugar; one-half cup corn syrup;

one-half cup cold water; whites of two eggs beaten to a stiff froth.

Boil the first three ingredients until a little dropped into cold water

can be formed into a firm ball. When done pour over the eggs and beat

until stiff, then add one cup walnut meats. Spread in a buttered pan and

cut into squares.

OCEAN FOAM

One cup sugar; one-half cup corn syrup; one-half cup water. Boil mixture

until hard when dropped in cold water. Add stiffly beaten whites of two

eggs, beat until it stiffens and becomes foamy. Add one cup nuts and

vanilla to flavor. Pour into buttered tin.

FUDGES

Emily L. Wegner

Two cups granulated sugar; one cup milk; one-half teaspoonful butter;

two squares Baker's bitter chocolate. Put on sugar and milk, let it come

to a boil before adding butter and chocolate. Beat constantly. Cook from

fifteen to twenty minutes. This may be varied by adding chopped nuts or

grated cocoanut.

FUDGE

Boil together a pint of milk; a cup of granulated sugar; a cup of grated

chocolate and butter the size of an egg. When a drop of the mixture

hardens in cold water add a teaspoonful vanilla, beat until smooth and

creamy; spread in a buttered pan and cut into squares.

CHOCOLATE FUDGE

One cupful milk; two squares or ounces of chocolate; two cupfuls

granulated sugar placed in granite sauce pan. Let chocolate syrup boil

till it hardens, when a little can be dropped in cold water or on ice to

see if it is done. Then stir in a heaping tablespoonful butter and pour

the mixture at once on a well buttered tin. Nuts can be added to this if

desired.

CARAMEL FUDGE

Two cups granulated cane sugar; three-fourths cup milk; one-half cup

butter; one teaspoonful vanilla; one cup nuts. Place the butter, milk

and one and one-half cups sugar in one pan, and let it boil. In another

pan melt the half cup sugar, and when melted pour upon it the boiling

mixture. Remove from fire and beat until it thickens; add vanilla and

nuts. Pour on buttered platter.

PEANUT BUTTER FUDGE

Two cups confectionery sugar; two tablespoonfuls peanut butter; one-half

cup milk. When mixture starts to boil, stir constantly until it

thickens. Pour into buttered tin.

CREAM OF CARAMEL FUDGE

Boil two and one-half cupfuls brown sugar, one cupful cream. When hard

turn on a greased tin.

MAPLE FUDGE

Break into small pieces a pound of maple sugar and put it over the fire

with a cupful of milk. Bring it to a boil, add a tablespoonful of butter

and cook until a little dropped in cold water becomes brittle. Take from

fire, stir until it begins to granulate a little about the sides of the

pan, and then pour into a greased pan. Mark into squares with a knife.

MAPLE SUGAR FUDGE

Boil two and one-half cupfuls maple sugar, one cupful cream. When little

hard turn on greased tin.

COCOANUT FUDGE

Boil two and one-half cupfuls white sugar, one cupful cream. Add one

tablespoonful butter, and when hard pour on greased tin.

CANDIED ORANGE PEEL

Mrs. A. J. Langan

Take nice thick orange peel, soak over night in salt water. In the

morning take out peel, boil in fresh water until tender, then add sugar,

pound for pound, boil until the peel is clear and thick. Seal in glass

jars, and when wanted cut in long strips, roll in sugar and serve.

ORANGE OR GRAPE FRUIT STRAWS

Mrs. Harry Pagin, Valparaiso, Ind.

Take peeling of two large oranges, or grape fruit, or both, and cut with

scissors in narrow lengthwise strips. Cover with cold water, put on

stove and boil twenty minutes. Pour off water. Cover with water and boil

twenty minutes more. Pour off water. Cover with water and boil twenty

minutes more. Pour off water and add one cup sugar and one-half cup of

hot water. Let simmer until almost dry, taking care not to burn. Take

from stove and roll, a few at a time, in granulated sugar.

HONEY CANDY

Four tablespoonfuls honey, one pint white sugar, water enough to

dissolve sugar; boil until brittle when tried in water. When cool pull.

BUTTER SCOTCH

Mrs. R. A. Dandliker

Two cups sugar; two tablespoonfuls vinegar; two tablespoonfuls water;

four tablespoonfuls molasses; one-half cup butter. Boil about fifteen

minutes, then add two teaspoonfuls vanilla. Cook till it hardens in

water, do not stir. Pour into buttered pans.

THREE MINUTE BUTTER-SCOTCH

Use three-fourths cup sugar, one tablespoonful water, butter size of an

egg, one-half tablespoonful vinegar. Boil until brittle; pour on

buttered plates.

WALNUT MOLASSES BALLS

One cup New Orleans molasses; cream of tartar size of a pea; three cups

white sugar; one-half cup water. Boil mixture slowly until soft ball

forms when tried in cold water. Add butter size of an egg and boil until

brittle when tried in cold water. Add one-half teaspoonful soda and

remove from fire. Spread three cups black walnut meats thickly on well

buttered tin and pour candy over same. When cool knead into balls.

MOLASSES CANDY

Put into a saucepan one cupful of brown sugar, two cupfuls of New

Orleans molasses and a tablespoonful each of butter and vinegar. Mix

them well and boil until it will harden when dropped in water. Then stir

in a teaspoonful baking soda, which will whiten it, and turn it into a

greased tin to cool; when it can be handled, pull it until white and

firm. Draw it into sticks and cut into inch lengths.

MOLASSES KISSES

One level cup sugar; two cups molasses; two level teaspoonfuls corn

starch; one-eighth teaspoonful soda. Mix sugar and corn starch

thoroughly and beat in molasses. When well blended heat slowly, stirring

constantly. When mixture forms hard ball if dropped in cold water,

remove from fire, add soda and pour into buttered pan. When cool, pull

until straw colored, cut and wrap in waxed paper.

CREAM TAFFY

Two cups sugar; one cup water; two tablespoonfuls vinegar; one

teaspoonful cream tartar. Cook until brittle; pour into buttered pan.

Then cool enough to handle; pull until white.

PEANUT CANDY

Put into a saucepan three-fourths cup corn syrup, three-fourths cup

sugar, a large piece of butter, and one and one-half tablespoonfuls of

vinegar. Boil until a little dropped into cold water becomes brittle.

Then add one pound salted peanuts. Spread into buttered pan and cut into

squares or oblongs.

STUFFED DATES

Take some fondant, small pieces of walnuts, almonds, bits of date, a few

raisins, a small piece of citron; mix well; if not wet enough when

molded add a few drops of water and lemon juice. Take the seeds from the

dates and fill with this mixture. Roll in granulated sugar.

OLD-FASHIONED TAFFY

Put into a saucepan two and one-half cupfuls of sugar and one-half

cupful of water. Stir until it is dissolved. Then wash the sides of the

pan and let it boil without touching a few moments, and add a

tablespoonful butter and let boil until it will crack when tested in

cold water. Add a teaspoonful vanilla and turn in onto a tin to cool.

Mark it off into squares before it becomes cold.

PUFFED RICE CANDY

Helen Collins

One cup granulated sugar; one-fourth cup water; one-fourth cup molasses;

one teaspoonful butter; one drop oil of peppermint. Boil sugar, water,

molasses and butter until it forms a hard ball when dropped into cold

water. Remove from fire, add peppermint, stir and pour over one package

of puffed rice, stirring until rice is coated.

PEANUT CANDY

Fill a small square tin half an inch deep with shelled peanuts, leaving

the skins on. Boil some sugar until done and pour it over the nuts, just

covering them. Cut into squares before it becomes cold.

PEPPERMINTS

Two cups sugar; one-half cup water; one-half teaspoonful cream of

tartar; seven or eight drops of oil of peppermint. Boil until a drop of

syrup on tip of fork looks like a fine hair. Remove from fire, add cream

of tartar and peppermint, and stir until creamy. Drop on waxed paper.

AFTER DINNER MINTS

Two level cups sugar; one-fourth teaspoonful cream of tartar; one-half

cup boiling water; three drops peppermint. Boil sugar, water and cream

tartar until dissolved. Let boil without stirring until it forms soft

ball when dropped in cold water. Set aside to cool. When lukewarm add

peppermint and beat until creamy. Drop from spoon on wax paper or marble

slab. If preferred, use checkerberry or creme de menthe.

POP CORN BALLS

Twelve quarts all white grains pop corn, warm and pour over this in a

large dishpan the following syrup while hot: Half cup molasses or corn

syrup; half cup sugar; three tablespoonfuls water. Boil until it crisps

in cold water. Stir with a spoon all the candy thoroughly through the

corn. Butter fingers, then press with hands into balls.

WEIGHTS AND MEASURES

Ten eggs equal one pound.

One quart of flour equals one pound.

Two cupfuls of butter equal one pound.

One generous pint of liquid equals one pound.

Two cupfuls of granulated sugar equal one pound.

Two heaping cupfuls of powdered sugar equal one pound.

One pint finely chopped meat, packed solidly, equals one pound.

Four saltspoonfuls equal one teaspoonful.

Three teaspoonfuls equal one tablespoonful.

Sixteen tablespoonfuls equal one cupful.

Four tablespoonfuls salt equal one ounce.

One and one-half tablespoonfuls granulated sugar equal one ounce.

Two tablespoonfuls of flour equal one ounce.

A piece of butter the size of an egg equals about one and one-half

ounces.

One pint of loaf sugar equals ten ounces.

One pint of brown sugar equals twelve ounces.

One pint of granulated sugar equals sixteen ounces.

One pint of wheat flour equals nine ounces.

One pint of corn meal equals eleven ounces.

Use two teaspoonfuls of soda to one pint of sour milk.

Use one teaspoonful of soda to one cupful of molasses.

One-half teaspoonful cream of tartar with one teaspoonful baking soda

equals two teaspoonfuls baking powder.

TIME REQUIRED

For Cooking the Following Meats and Vegetables.

Beef, sirloin, rare, per pound, eight to ten minutes.

Beef, sirloin, well done, per pound, twelve to fifteen minutes.

Chickens, three or four pounds weight, one to one and one-half hours.

Duck, tame, from forty to sixty minutes.

Lamb, well done, per pound, fifteen minutes.

Pork, well done, per pound, thirty minutes.

Turkey, ten pounds, three hours.

Veal, well done, per pound, twenty minutes.

Potatoes, boiled, thirty minutes.

Potatoes, baked, forty-five minutes.

Sweet potatoes, boiled, forty-five minutes.

Sweet potatoes, baked, one hour.

Squash, boiled, twenty-five minutes.

Squash, baked, forty-five minutes.

Green peas, boiled, twenty to forty minutes.

String beans, one to two hours.

Green corn, from twenty to thirty minutes.

Asparagus, fifteen to thirty minutes.

Spinach, one to two hours.

Tomatoes, one hour.

Cabbage, forty-five minutes to two hours.

Cauliflower, one to two hours.

Dandelions, two to three hours.

Beet greens, one hour.

Onions, one to two hours.

Beets, one to five hours.

Turnips, forty-five minutes to one hour.

Parsnips, from one-half to one hour.

HOUSEHOLD HINTS

When peeling onions, if you will hold the onions under the running cold

water, there will be no discomfort experienced.

Put a thimble over the end of rods and you can easily run it through

your curtains, or an old glove finger will answer the purpose if thimble

is too large.

To mark a hem in linen, remove thread from the machine and run the goods

through the hemmer as though stitching; you will find a perfect hem

turned down.

For removing odor of onions from hands, use celery or powdered celery

seed.

A handful of salt rubbed around sink will help remove all grease and

keep it sweet and clean.

A tiny pinch of soda will sweeten cream slightly soured.

To remove bread or cake from pans, apply wet cloth to bottom of pan.

Tack a piece of asbestos on end of ironing board for iron stand.

Burn a piece of camphor gum to rid house of mosquitoes.

To break glass evenly, tie a string around the glass, saturated with

kerosene, then fill with cold water as high as the string; set fire to

the string, and glass will snap at point of string.

If a silver spoon is placed in a jelly glass the boiling jelly can be

poured in without the least danger of breaking the glass.

To cream butter and sugar easily when butter is hard, warm the sugar

slightly.

For angel, sunshine and all sponge cakes, add the cream of tartar to the

eggs when half beaten, and if soda is called for, add it to the flour.

Lime water and linseed oil is an excellent application for burns.

To caramelize sugar: Put in a smooth granite saucepan or omelet pan,

place over hot part of stove and stir constantly until melted and of the

color of maple syrup. Care must be taken to prevent sugar from adhering

to sides of pan or spoon.

To renovate food chopper and sharpen its knives, grind a piece of sand

soap through it.

Before using new tinware, if you will rub it well with lard and heat it

thoroughly in oven, it will not rust.

To remove paint from window pains, rub with baking soda.

To remove match scratches from painted woodwork, rub with slice of

lemon, then with whiting, and wash with soap and water.

In making pancakes, two tablespoons of snow stirred in quickly is equal

to one egg.

Two apples placed in your cake box will keep the cake moist.

If in cooking you have accidentally put too much salt in anything, a

small amount of brown sugar will counteract it.

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