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Candy Recipes

( Originally Published Early 1900's )

1. CANDIES—Everton Taffy, with Brown Sugar.—Put butter, 1/4 lb., into a suitable dish, with brown sugar, 1 lb.; stir over the fire for 15 minutes, or until the mixture becomes brittle when dropped in cold water; add lemon or vanilla flavoring after the cooking is completed; cool on flat buttered tins and mark in squares, before cold, so it can be easily broken. This is a cheap confection, and it is safe to say that no kind of candy brings in so large a revenue to the small manufacturers and dealers from-the school children of New York as Everton taffy.

2. Everton Taffy, with White Sugar.-Put loaf sugar, 1 lb., into a brass pan (any sauce-pan will do) with a cup of water; beat 4 lb. of but ter to a cream; when the sugar is dissolved add the butter, and keep stirring the mixture over the fire until it sets, when a little is poured on a buttered dish. Just as it is done add 6 drops of essence of lemon. Butter a tin, pour on the mixture, to % inch thick, and when cool it will easily separate from the dish. Mark off in squares, if you wish it to break easily.

Remarks.—If this was not called Evertor taffy, after its first maker, I should consider it butter scotch, but under its new name, I will taste all the sweeter.

3. Molasses Taffy.-Molasses, 2 cups (Porto Rico is best); sugar, 1 cup; butter, size of a Guinea hen's egg; nuts, a cup or two, if you like; soda, 4 tea-spoonful. DIRECTIONS—Put molasses, sugar and butter together, and boil to nearly the brittle point; add the nuts, if used, then the soda and if not brittle when dropped into cold water, boil until it is. Pour into buttered plates to cool.

Chocolate Creams' and Caramels.—These Creams and Caramels were sent to the New York Examiner, by "Nula" of Clyde, Wayne co., N. Y., with the following explanation, also vouching for their reliability. It says: "Candies made at home are so much purer than those made by confectioners that reliable recipes for making them are really valuable. We have used the following ones long enough to know that they can be depended upon."

Chocolate Creams.—Take 2 cups of granulated sugar, and cup of sweet cream, and boil them together for just 5 minutes from the time they begin to boil. Remove from the stove, add a tea-spoonful of vanilla, and stir constantly until cool enough to work with the hands. Roll into little balls, and lay on buttered papers to cool. Put 3 of a cake of Baker's chocolate in a bowl, and set the bowl in hot water to melt. Do not add water. ' When the chocolate is melted, roll the balls in the melted chocolate with a fork, and replace them on the buttered papers. I never ate richer or more delicious chocolate creams. When the white mixture has partly cooled, it may be dropped on buttered papers, and nut meats be put on top, making it a pleasing variety.

Chocolate Caramels.—Molasses 1 cup, 2 cups sugar, 1 cup rich milk or cream, and 1/2 a cake of Baker's chocolate. Boil 20 minutes and turn into buttered tins. Cut into squares when partly cool, Flavor with vanilla as you re-move it from the stove. The flavoring for any candy ought not to be put in until it is a little cool, to save evaporation of the fine aroma or flavor.

Cocoanut Candy.—Put into a suitable kettle pulverized white sugar, 4 lbs.; the beaten whites of 2 eggs, and the milk of 2 cocoanuts. Stir together, and place over the fire until you see it is thickening; then, having the meats nicely grated, put in, and watch and stir carefully, till it hardens quickly when dropped into cold water; then pour on buttered tins or marble slabs. Spread out to thickness desired, and before cold mark off to suit.

Remarks-If done with judgment and care, it is very nice. A gentleman or his wife, in the house where I room at this writing, Jan., '85; makes a batch of this nearly every evening, and sells it the next day to the school children. They sometimes cook it till it takes rather a yellow or brown shade, as some of the children like it better than if left entirely white.

Putty (Old), To Remove Easily.—It is quite difficult to remove the old putty from the sash when a glass is broken; but if you apply a hot soldering iron to the putty and pass it slowly over all that you desire to remove it softens it quickly so it can be removed nearly as readily as if just put on. Any iron that is of such shape as to allow its close contact with the putty will do as well as a regular soldering iron, but one of these would be very convenient ix every family—especially in the country-for purposes of soldering tinware, to save taking it to town to get it done, or otherwise stuffing a rag into the hole. Soft soap will do the same, but takes much longer.

Flavoring Extracts, Lemon and Orange, Home-Made.-Whenever either of these fruits are being used cut the rinds rather finely and put into fruit jars or large-mouthed bottles and cover with alcohol; fill and press in front time to time until full, keeping covered with the alcohol. After a couple of weeks the flavor will be nearly or quite equal to the extracts kept on sale, especially so, if the bottle or jar is pressed full of the rinds and the crevices only filled with the alcohol. Use the same as the extract.

Elevator from Cellar to Pantry.—Elevators from kitchen to dining-room are very common, but not any more important than one from cellar to pantry. It can be made with 3 or 4 shelves, using plank for end pieces, and will be better if made with a back of wire cloth, with doors in front, having the same covering in the place of panels, the same as safes for victuals; then the woman can place her victuals therein and lower to the cellar without going down at all, and raise when wanted for the next meal. If a wife is worth saving, have one put in at once, and she will bless you, as well as the day you had it done. Make as light as possible to be stout enough for the purpose. Any good mechanic can do it.

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