Household science and arts

Candy Makers' Terms. — Candy makers use soft ball, hard ballj thread, and the crack to describe sugar at different stages in its cooking. Soft ball means sugar cooked till a little, dropped into cold water and rolled between the fingers, becomes a soft ball. Hard ball means sugar cooked till a little, dropped into cold water and rolled between the fingers, becomes a hard ball. Thread means sugar cooked till a drop let fall from a spoon spins itself into a fine thread. The Crack means sugar cooked till it becomes brittle if dropped into cold water. Helps to Successful Candy Making. — Before starting to make candy have ready all materials and utensils for cooking. If nuts are to be used, have them ready also. Have the pans buttered. Have cold water ready in which to try the candy. After pouring the cooked candy into the pan, do not mar its surface by putting the scrapings from the pan on it. Hard Candies RECIPE 317. PEANUT BRITTLE 2 c. sugar Put the peanuts into a slightly buttered 1 c. peanuts tin pan and set it on the back of the range. (chopped fine) Cook the sugar in an iron frying pan, stirring it constantly that it may not bum. Digitized by Google HARD CANDIES RECIPE 318. 2 c. molasses . 1 c. brown sugar 3 tbs. butter 1 tbs. vinegar 2 c. sugar } o. vinegar 2 tbs. butter 2 c. light brown sugar i c. molasses 2 tbs. water 2 tbs. lemon juice or vinegar i ts. salt 2 tbs. butter 1 ts. vaniUa 2 c. granulated sugar i o. water 1 ta, lemon juice When the sugar is a clear, yellow sirup, pour it over the peanuts. Cut the candy into squares while it is still warm. Mix MOLASSES CANDT the molasses, sugar, and butter together ; put the mixture into a saucepan and cook it slowly untU the sugar is dissolved. Boil it until it forms a hard ball when dropped into cold water. Add the vinegar and continue the cooking until the mixture will become brittle. Pour it into a buttered pan and mark it off into squares while it is warm. VINEGAR CANDT Mix all the ingredients together in a saucepan. Stir the mixture over the fire until the sugar is dissolved, and occasionally afterward. Boil it untU it is brittle when tried in cold water. Pour it on a buttered plate to cool, and mark it into squares while it is warm. BUTTER TAFFY Boil the first five ingredients together until the sirup forms a hard ball in cold water. Add the butter and continue the cooking until the mixture, when tested, becomes brittle. Remove it from the fire, add the vanilla, and i)our the taffy into a buttered pan. When it is nearly cool, mark it into squares. BARLEY SUGAR Mix all the ingredients together in a saucepan. Put the mixture over the fire and boil it without stirring it until the sirup begins to turn light yellow, or be- Digitized by Google comes brittle when dropped into cold water. Pour it into a buttered pan, and when it is nearly cool, mark it into squares. This candy is used to cover fruits and nuts, which, when so covered, are called glac6 fruits or glac6 nuts. Soft Candies 3 c. sugar J ts. cream of tartar 1 ts. vanilla i c. water PLAIN FONDANT