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Home-made Candies

Home-made Candies image
Parent Issue
Day
11
Month
November
Year
1891
Copyright
Public Domain
OCR Text

In inany places it i a diffleult mattm- to imy caadles that are soft anö fresh, ;uul it is not ahvays coiivcnii-nt to senil away tor thoin. Besldes, good cnndy is ihvays expensive, and at Clwistmas tinic, whea we have so nincli to do with moiicy, we do not feel tbal we can afford to buy go mueli as we wam elther for ourseivea or to ve away. But ii told that wilh a n oiitlay of ljss tlian a dollar, and one or more ovcninss of plrasam Work 111 whk-li oven tlu. childivn can join, we can make for ourselvcs six or etgbit ])(iuiKis of strictly pure candiee of the kinds for whlch we should have to pa y at the stores at ltast thirtyfive cents a jiDimd, I think wc should be very foolish not m try it at lcasi once. In thls paper I will give only those receipte for makins candy without boiliiiR. Tliis candy is the casiest for beguniers to attempt, bilt it bardene sooner tlien the boiled candy so that it is ïM-st to make it not eaxller tlwm ,tbe weck beiore Chrlstmas. To begin witli, buy two pounds of XXXX powdered simar; onO egg; quarter of a. jiounil o: gratod coi-oanut ; half a pouiiul aach of lOuu-iish walnute, aimonds and dates; half a pound of Baker's chocolate; ome lemon and one orange. RECIPE NO. 1. Put the white oí au egg iu a tumblvr anti mark the amount. pour out and take the same quantity of cold wat aucl ome teaspooofuJ of ranilla extract. Sttr weB togettier ,unl add 8wly the powdt'ivd suar. BÜrring "vvitii e woeden spoou until the "dOUgh," as it is c-allfd, is stiii rnouuh to roll in the hands without stk-kim;. It'takes more or loss sogar according to the size of tho egg. This is the foundation for all the candtes. I (X OANUT CREAMS. Piuch off a large piece of the "ilouiíh" mil knead the grated cocoa31UI. into it untü tliorouifiily mixed. Iloll out about three quartera oi añ inch in thirkuess and cut in squares or bars. I'ut on paraftlae or buttered paper to dry. IKEAM WALNUTS. Iïo)l out a piece of "dongh" and cut in Kinall squapee. Kuil each square luto a ball and presa hall a ■valnut on each of two sdd CBEAM AiMONDS. Ruil out and cut in squares as almve. Lay au almoiKl on top of each square and cover over meting two edges of the candy, pressing wit the tingeTs into alanond shape. You wlfl notitee in tlii's,', the mits are ineide oí the candy, white the walnuts are om tJie outside. Souie of the almoade afier bvim; formed can be rolled KTjuiulatt'd sugar. Another varicty tan be made by forming the dwigh into Ih'IIs thus forming sembfeLD.ce ,to ui acorn. And still auotlu'i' way, which is very pretty, is to press one edge of an almond inte ball of candy until afl but the otluer edge of the nat is covered. Pilberte, peanuts and any otluer nuts niay he used in the same miunu'r. gave all broken. nats, and after usLng up tte whole ones chop the broken piecee of all kinds togeither and kmead Them as you did the cocoanut, into some of the doagh, roll out aoid cut into squares, or any other desired .sliape. Í'KEAM DATES. Mabé email rolls of Receipe No. 1 and jiress into the dates iifter remo ving the stones. Tlien roll them in granulated sugar. ORANGE CREAMS. Grate t li ; ■ yclluw rind of the orange and squeeze into it teaspoonful of the juice. Stir in sugar enounh to makf a doogu Uke Iteceipt Xo. 1. ltoll out and ent in the same inanner. LEMON CREAMS. Are made the same way. If a larger iuaiitity of eltner is wantod, use more oí the Juice. CREAM CHOCOLATES. Farm into small balls part of any or 11 the above recelpes and put theni om paxaifine paier to harden. It is a. good plan to do this one vcning and let thein remain until the next befare dipping tliem in the melted chocolate. Put the chocolate in a email, bright, tin basiu, and stand it over the tea kettle or boiling water to melt, (11 yoa liavr a iarma boileait is the yery tliins to uso thcn stand it in a basin of boilfinu; water to prevent its cooling wbile you dip the creams. Place one of the balls on the ead of a fork and drop it into the melted chocolate, see that it is ihoroniihiy covered, lift it up on the fork and Iet it drain in for a second, scrape oif the fork on the edge of the basin. Uien drop the cream chocolate on paper giving the foi-k a twist to clear It, continue to do this untll all havo .been cUpped. Stand them In a cool place o-ver n:i;-;u. Tor a varlety yon iiKiy dip some of t b ■ crèam dates, walnuls and alinonds into the chocolate. rnie orange créame wi.l be a deep yellow, the lemon a good deal paler. Some of the dough can be colored pink wii li cochineal colorinf; which can be made as fofiows: Take twb cents worth of cochineal powdered, and put Kt in half a gilí of alcohol. teb jt stand quarber of an hour, then strain it thronsh fine mnslin; It wflj do very nicely for present use ijut t win not keep very long! A few brujís ,-lmuld be added to the ilounh and workfed In, ii u deeper is deslred add a drop : two at u tiiin' until tlie color suits. Fot green colöring pound frcsh spdnarch in a mabll mortar and take off tlie froth as it rlses, mix it in the dough unti'L the Kha.de is i-iulit. Do not liavc your candíes hilily colored, it ivcs them a common look. Delte -tints are prettler. An jijin a varicty of can- may be made tpom this recipe. Half a pound of Glacé Fruit, int; a. piece of plneappte, an aprlcot, a. lime, ;i green acre, a Uttle red pear, a peach and á few cherries wi;i give yiu an exceedingly pretty mixtiuv to add tO your othcr candirs. ('ut tbe fruitte in any deslred Bhape ratlicr tliin, presa caiiily Recipe No. 1 between two piecee, or put the fruit betwetin two parta ol tlw eandy. Stars, creecents, clrclee, diamonds, ova is, leavee and many otln-r shapea eaa ba out wlith a small fruit knlfe out of thdn sMcos of the gla.ce frults. AnotluT vark'ty fan bc made by mixlng togetbiM cboppéd trultg, nuts and cocoanut, m I-ging thvin with orange and temon eream and ï-ollinjt into tanall cylinders, some of which ean Ih1 cUpped into melted chocolate. sWKKï POTATOXS. Are made by using Recipe Xo. 1; viK'u ïnixiii braak off smaii pieces and roll out to sluipe and size of small swet potatoes, then roll them in. ground cinnamon. Raisius (seeded), ïigs, citrón and candiod g'inger caji all be used in combination with this oandy to make a varlety. Don't understand tliat all these varietlea can be made with but one egg and two pounds of sugar, rw tliat the glacé and drk'd fruits are lncluded In the do'.lar's worth of mati-rials. I only advise that a beginnlng is made with the articlea mentloned in the first part of this chapter and costLng less tlian a dollar.

Article

Subjects
Old News
Ann Arbor Courier