The San Francisco Call. Newspaper, August 7, 1904, Page 11

"THE SAN FRA NCISCO SUNDAY ~CALL. 11 -MAKING at home is a ; ri fact, such a clever one \‘ ) hooves the lassie who tooth to pene- s mrsteries, so that she soothing art upon & ring friends and the pepper- told that thing candy, and as thsome and tickles the n't bother ntly hand-made >t mean au their heads the way about NEVER is i th hest and rity of swe at omce, for it . the s work imaginab - e e —1 3 N\ b4 2= % ed in t enter of the one pound of powdered su shallow pan and allow it to 1y on the back part of the stove—do not make the mistake of putting it on the e hot part of the stove or add water to art the melting of th Have . y a hot dish, well and e th gar has di to a - liquid consistency, eprinkle the pow- b dered nuts the dish and then pour - the melted sugar over them. Be sure spread over enough surf: thin candy, for it is mc is e delicate a house and attractive than when made thick. d DOSs me kind of nuts Another nut candy that is alwa 1 amount of su good is almond nougat. It is made by ne of the little blanching one pound of almonds, cut in P k should try to small pleces. Pour four ounces of honey 1 r In a thousand and into a tin cup and set in a kettle of fler in handy hot water. Boil t until it can be far more tempt- rolled ino a ball. To this add one ve as a consequence, ounce of powdered sugar and the w s really should be dried ption. And, by is a splendid receipt for beaten white of one egg; stir this and the almonds together. Dust pulverized sugar over them and you will find them quite to the queen’s taste. Half pound al- When there are children in the family of butter or the simplest candies are always the . blanch and dry best liked, and when it comes right Put butter or oil in the down to it, the old-fashioned sweets nd when heated add al- never fail to please. a welicate brown, constantly and stir- For stick candy pound of sugar, boil together one ne cup water, one- ish » keep from burning. Drain half teaspoonful cream tartar and a and dry on paper and scant tablespoonful of glycerine until h fine salt the syrup, when tried in cold water, Hickorynut candy has a peculiar fla- is very brittle. Then it must at once that is particularly pleasing to be poured out into lightly buttered me. So tdke one cup hickory nuts dishes. Just before pouring out stir (meats), two cups sugar, half cup wa- in two teaspoonfuls of the flavoring ter Boil sugar and water, without that is liked the best. rring, until thick enough to spin a When cool enough to handle pull un- ad; Bavor with extract lemon or til white, roll and cut into sticks. As jlla. Set off into cold water; stir children like to see a variety of colors and fancy the candy is infinitely better, vegetable colorings, which are abso- lutely harmless, may be used, and then they are quite certain that it equals in excellence that of the best confec- tioner. quickly until white; then stir *~ nuts; n into flat tin; when cold cut into small squares Peanut candy is an old favorite and t certainly is easy to make. Shell cne t of peanuts and crush fine. Put cuz STI\R FEOUNDATION CSREA M No list of children's candies should be complete without the horehound r cipe, for its virtues as a medicine have been extolled almost since the year One. In the first place, it should be made both pure and palatable and in order to do this one must boil one ounce of horchound in three-fourths of a pint of wat until the flavor is extracted. Then strain and pour-over three cups of sugar. Boil until it threads, into buttered tins and when part cooled mark into squares. Or, if bet- ter liked, drop on buttered paper. nd candy that molds, by the way, treated in quite a new fashion, and an exceedingl imple one as well. ¥For instance, ¥ cream that must be a certain sizs dronped from a funnel into a white bed of cornstarch and there it s and hardens and molds itself into the desired shape. While this is a professional wrinkle, there is no good re n why should not be confiscated by the homebody, for sauce that is good for the goose is good for the gander. Take a small wooden box and fiil it with constarch. Then with any queer moid that may be about the Kitchen, a small butter one for instance, maie an impression in the soft, white bed and later proceed to drop the cream in to it. Do not be afraid of its sticking to the candy, for that is the chief beau- ty about it. As the bits are taken up the white coating hies itself away and the candy is ready for the-next stage of the game. Frequently the simplest recipes are the best and this holds good so far as lemon drops are concerned. Moisten one cup of sugar with lemon juice and boil until the syrup cracks when tested in cold water. Drop upon buttered pa- per. Could anything be more simple or easier? Yet it is a most excellent recipe. Following out the simple idea, herc sre some recipes thal are always pop- pour* A DEFT TURN OF THE wWrRST THE FANCV\.BGN BON ular with children. one-fourth pound butter, just enough Butter Scotch. water to dissolve the sugar and one- Boil until brittle three pounds sugar, half teaspoonful cream tartar. Just be- »%hen cool pull; fore taking off the fire add a few drops of extract of lemon. Pour into but- tered tins'and when partly cooled mark off into lengths. When hard wrap each in ciled paper. Molasses Fudge. Three cups of granulated sugar, one cup of milk, one- tablespoonful of but- ter (milk and cream are better), two tablespoonfuls of molasses, one-hailf teaspoonful of soda dissolved in a lit- tle milk; cook until a little dropped in- to cold water will form a soft ball that can be handled. Abcut eight or ten minutes will do. Let it get almost cold; add a teaspoonful of vanilla, beat until thick and turn into buttered pans. Mclasses Candy. Moisten three cups light brown su- gar (which is better for this variety of candy than the granulated) with one cup of water: add one cun New Or- leans or Porto Rico molasses and one tablespoonful butter. Beil until brit- tle, stir in one-half teaspoonful cream tartar, pour into buttered plates, and then roll into sticks. Everton Taffy. Place over a brisk fire one and one- haif pounds sugar, six ant table- spoonfuls butter, one and one-half cu water and the grated rind of half a lemon. Boil, stirring constantly, until it cracks when dropped in cold Transfer to the back contirue stirring until it ¢ then add the juice of h a lemon ¥ into shallow buttered tins. When ol enough pull white, then roll in sticks, Peppermint Drops. One cupful of sugar crushed fine and just moistened with boiling wa then boiied five minutes. Then ke rom the fire and add cream of tartar size of a pea; mix well and add four or five drops of oil of peppermint. Beat briskly until the mixture whitens, then drop quickly upon white pape Have the cream of tartar and oil of pepper- mint measured while the sugar is b If it sugars before it is all drop- ped add a little water and boil a min- ute or two. Cocoanut Cand) in One cocoanut, one and of granulated sugar Put and milk of cocoanut together slowly until the sugar is melte then boil five minut Add the ¢ nut, of cou finely grated, boil ten min longer and be quite certain to stir constantly.to keep from bur Pour « buttered plates; cut in squares. Will take about two days te harden. “French creams, me under an enti ‘ and make nicely, for it is nece the proper degr to operate it Occasionally one am does not happe nine out of ten times t sugar needs clarifying. This is by beating up well the white of an egg with a cupful of cold water and pour- ing into a very clean iron or thick new Then put into the sugar. d with a n the stove heat moderately until the scum Remove the pan and skim off D, lace on the fire again the scum rises again. Then re- as before and so continue until rises. cream as they are called, different difficult class sweets are more to and until move no scum The “French” candies is exactly the sar that is used all ne, in so it is a good thing to keep the “foun- dation” receipt handy. One quart of sugar, one cup of water, hot or cold, one-half saltspoonful of cream of tar- ) tar. when cool, stir to a cream. Do not be afraid of solling your Cook without stirring until waxy; hands when making chocolates, for each and every one is dipped and it a dextrous turn of the wrist that ves the last, finishing, pretty touches. for instance, are less than foundation in meited, sweetened re or dipped creams chocolate. Walnut Creams. Take a piece ‘foundation” cream about the size of a walnut. Having cracked s h walnuts, using . place ons If of each nut upon each side of the 1l, pressing them well into the hull hs This is the simplest way, but it is not the method used manufacturers. Th heated by mear gas stove, but the can be had by putting the cream inte a cup and then setting the cup in boiling water, heat- ing it until it turns a thick cream Drop the walnut meat into it, taking them out on the end of a fork a placing on buttered paper. Continue to dip them until all are used then go all over again, giving them a second This last co hem sc it n the s r it gliv es Cocoanat Creams. tw banut and h muc tion™ Work them be with tablespoonfuls of grated crean hands until am Ak Walnut creams are s with maple sugar and are It of the v not Candied Popcorn the same way. Candy Cream. hite sugar, three ta- gar, one teaspoonful one teaspoonful r. Add a little water to b until brittle Put in extrac and ¢ squares. Chocolate Caramels. Two cup es. one cup brown sugar, on am or milk, half- pound chocolate, piece of butter size of together, boll until 1 turn into large f uttered When nearly cold cut into s ared. ice Cream Candy. Three cups of sugar, crushed or cut loaf: a little less than ons-half cup JILLUSTRATED, BY PHOTOS AT | MASKEY s vinegar, one ena a half cups or coia water, piece of butter the size of a walnut, flaver with extract of vanilla. Boil until white. it hardens, then pull until Fruit Glace. Boil one pint granulated sugar and one cupful of water until brittle; have fruit peeled and divided carefully; dip each piece in a portion of the syrup and a cool place to dry. Any fruit used. Chocolate Creams. For these creams you should make a foundation this way: Put into a gran- iteware saucepan one cupful of water and two of granulated sugar—or a pound of loaf sugar. Stir until the sugar is nearly meilted; then place on fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes take up a little of it and drop In ice water. If it hardens enough to form a soft ball when rolled between the thumb and finger it is cooked enough. Take the saucepan from the fire in- stantly and set in a cool, dry place. When the syrup is so cool that the fin- ger can be held in comfortably, pour it into a bowl! and stir with a wooden spoon until it becomes thick and white. When it begins to look dry and a little hard take out the spoon and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and after shaping cover with chocolate. Caution—Do not stir the syrup while it is cocking, and be careful not to jar or shake tha sancanan set can