Homemade holiday candies

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Homemade holiday candies - . HOME-MADE HOME-MADE HOME-MADE CANDIES...
. HOME-MADE HOME-MADE HOME-MADE CANDIES Delicious Sweets Easily Prepared During the Holidays at Home. There is a certain charm about a little home randy frolic In Christmas week. And there seems a particular cholceness as well as more sentiment about hou bons which are homemade. Some people who have won a reputation In this line of manufacture always enclose a package of their sweets In every Christmas box that they send out. Here Is a good variety to begin on: Taffy. Two cups of brown sugar, one cup of molasses, two tablespoons of vinegar, butter butter the size of an egg: boll until It strings; pour into buttered plates; pull when cool. Peanut Caramels. Boll together one cup molasses, one cup sugar, one-half one-half one-half cut butter, one-half one-half one-half cup milk, stirring constantly to prevent prevent burning. When the candy Is brittle In cold water pour Into a well-greased well-greased well-greased tin containing one cup prepared peanuts. They should be roasted and the skins rubbed off. Pop-corn Pop-corn Pop-corn Candy. One cup white sugar, half cut water, one tablespoon butter. Cook until ready to candy, then stir In two quarts of popcorn. Mould into balls or pour into pan and mark off Into bars. Chocolate Cream Props. One cup cream, three cups white sugar; boll until thick. When cold roll up in little balls and drop in melted chocolate. Trim even when cold. Hickorynut dandy. Two cups sugar, half cup water, boil until thick. Flavor with extract extract of lemon, stir In one cup hickory meats, pour In flat dish. When cold cut in squares. Almond Candy. To one pound of sugar add half pint of water and white of an egg: let stand half an hour, then boil, skim, boll until It thickens; when brittle mix in blanched blanched and chopped almonds: pour In buttered plates. Cut In small squares. Chocolate Caramels. One and one-half one-half one-half pounds sugar, half pound chocolate, one-fourth one-fourth one-fourth pound butter, half teacup vinegar, teaspoon extract of vanilla: boll thick and our in buttered tins. Cut in squares.

Clipped from
  1. The Times,
  2. 26 Dec 1897, Sun,
  3. Page 14

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