vault T [91 791 R78 1911 C C T l&txa Hark Hate QJullege uf Agriculture 3Vt Cornell UntuerBitH Strata, JJ. $. Utbrattj — — •nJ (O co=i^== «* 3 to — — ^= * -*JO coo ^ _3 CO — -»._ .- ^ Oi EDI ■ c O^E^S 3 < i~i — Q. (B G3— —J 3 Oil CDS >| 03 = N>5 Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003594482 HOME CANDY MAKING " Whoe'er it was that first invented sweets Was surely clever and deserves our praise: A book I'll write on these delicious meats, And to prepare them, tell the many ways." — Joseph Whitton HOME CANDY MAKING By MRS S T RORER Author of Mrs Rorer's New Cook Book Canning and Preserving Hot Weather Dishes Etc PHILADELPHIA ARNOLD AND COMPANY 420 SANSOM STREET Copyright 1889 by Mrs S T Rorf.e Supplement Copyright 1911 by Mrs S T Rorer All Rights Reserved Made by GEORGE H BUCHANAN COMPANY 420 Sansom Street Philadelphia CONTENTS Preface Rules for Candy Making . . 7 Sugar Boiling ... 9 The Tools Required . . .11 Colorings . . . . 12 Flavorings . . . . 15 Fondant . . . . 18 Cream Confections . . .21 Mixed Confections ... 29 Fresh Fruits with Cream Jackets . 36 Nuts and Fruits Glaces . . 38 Nougat, etc. . . . .44 Caramels .... 49 Sugar Drops . . . 51 Taffy and Molasses Candies . 53 Supplement . . . . .61 Additional Recipes 75 Index . . . . .86 PREFACE This little book is the result of careful practice in teaching beginners how to make attractive, wholesome, and palatable varieties of home-made candies. As a rule, these are made from uncooked sugar and white of egg, and, while they may be palatable to some persons, to the connoisseur they are coarse and heavy. The aim has been to meet the wants of the masses, who, from various causes, cannot obtain the best con- fections, and must eat the sugary '< French Mixtures," or deny themselves the pleasure of an occasional sugar plum. The excellency of the recipes consists in their Simplicity and faithfulness to minutiae. Homely repeti- tion makes them more valuable to those who are totally ignorant of the vagaries of sugar. Practice is everything. If you fail at first, try again. A few of these failures will teach you more than all the directions I can possibly put on paper. SARAH T. RORER RULES FOR CANDY MAKING Never stir the syrup after the sugar is dissolved. Never allow the crystals to remain on the sides of the saucepan, but wipe them carefully away with a damp sponge. Do not shake or move the saucepan while the syrup is boiling, or it may granulate. Stir fondant constantly while : melting, or it will become a clear syrup. Never melt fondant by placing .the saucepan imme- diately on the stove, but prevent danger of scorching by placing it in a basin of hot water. Never waste the odds and ends left over, but work them up into tiny oddities. Make fondant one day. Make it into candy the next. Have everything in readiness before beginning. Buy English walnuts already shelled, thus avoiding waste in cracking. Buy almond paste already prepared. (7) 8 HOME CANDY MAKING If the sugar grains, reboil, and use it for old-fash- ioned cream candy, or plain sugar taffy. Use only the best granulated sugar for boiling, and confectioners' XXX for kneading. If melted fondant is too thick, "add water most cau- tiously, a few drops at a time. A half-teaspoonful too much will render it valueless for dipping candies, but it may be used for marrons glac6s, or for dipping fresh fruits. Use all flavorings as concentrated as possible. Procure the necessary utensils before beginning, as the whole set mentioned will not cost over three dollars. If your fondant grains, you have boiled it too long. Add water and boil again. If it is soft, with a greasy gray cast, you have beaten it before it was sufficiently cool. While stirring the melting fondant, be very careful hot to splash the water into it. To cool candy, place it in a dry; cool place — not a refrigerator. To keep candy, use air-tight boxes. SUGAR BOILING As sugar is the basis of candies, it is very necessary that the manipulator should carefully study and observe the different grades and qualities of sugar, the changes which take place under different circumstances, and its general behavior when mixed with other articles during the pro- cess of manufacture. As the ways of sugar are "dark and mysterious," I feel myself incompetent to put the bright side outward. The confectioner's art is ranked among the first of the graceful accomplishments that belong to domestic economy. The tempting dainties manufactured by our first-class confectioners may be as daintily made by an amateur, but it requires time, patience, and much prac- ticing. The greatest trouble with most candy making is an attempt to make those varieties which require the touch and skill of a professional, consequently the work, on comparison, is unsightly. The variety of candy called French cream, made from white of eggs and XXX confectioners' sugar may (9) 10 HOME CANDY MAKING be pleasant for home manufacture or for church fairs and special entertainments, tmt is by no means equal to that made from cooked sugar. The mere following of recipes in candy making will not always insure success, as much judgment must be used. The knowing how to boil the sugar is the principal point to which we will direct attention. There are seven essential points or degrees to be studied. First. The small thread; this is known by the syrup spinning a thread when drawn between the thumb and finger. The syrup then goes to Has. pearl, the blow, the feather, the soft ball, the crack, and then the cara- mel. When it reaches the pearl, the sugar has an oily cpnsistency and a large string may .be drawn from the thumb to the finger the entire distance that can be opened. The blow degree can be ascertained by dip- ping a small skimmer into the syrup and then blowing through the holes ; small bubbles or air bladders will be seen on the other side if the syrup has attained this degree. If, after the same trial, you give the skimmer a sudden jerk as to throw the syrup from you, and it spins in long fine strings, the feather degree has been reached ; at this stage the sugar is greatly inclined to grain and great Care must be taken not to give it undue motion if you are going to use it for glac6d fruit or nuts, but if it is for French cream candy it must be taken at once from the fire. This tendency to crystallization is due to evapora- HOME CANDY MAKING 11 tion of the water ; there not being sufficient to hold the sugar in solution, it naturally returns to its former state; and for cream candy, unless the stirring is done rapidly, the minute crystals will not be thoroughly separated. The ball degree is next, and is ascertained by rolling a portion of the syrup between the thumb and finger in ice water. If a soft ball is formed it has reached the proper degree for mint cream drops. After this comes quickly the crack; now the syrup forms a clear and brittle candy that will not stick to the teeth. The caramel quickly follows the crack degree ; at this stage the syrup loses its clearness and assumes a beautiful straw color. Take the vessel quickly from the fire and dip the bottom in a pail of cold water or it will speedily advance to a dark brown hue, and will then be useless. THE TOOLS REQUIRED A granite saucepan, with a side handle, holding one quart, will be necessary for sugar boiling. Two small saucepans, holding one pint each, are convenient for melting fondant ; teacups, however, will answer. One or two pairs of candy tongs and a half-dozen candy dip- pers. Three small wooden paddles and a six-inch steel spatula. If you can afford it, a marble slab is a con- venience ; a large meat plate, however, will answer the purpose. An inch and a half paste i>rush, a twenty-five cent alcohol stove, a sponge, and a few large sheets of paper will complete the list. COLORINGS The colorings of commerce are as a rule to be avoided ; use only those prepared at home. The variety and beauty of the candy will depend largely on the amount of taste displayed in mixing or blending the colors. Caramel with a drop of saffron produces the most intense orange, and by adding more or less of each and every coloring, the greatest variety is obtainable. For Pink. Use a few drops of prepared cochineal. For Yellow. Use the grated yellow rind of a deep- colored orange ; it must then be worked to a pulp. Saffron is sometimes used, but' is rather objection- able on account of its flavor. For Amber or Light Brown. Use a few drops of caramel. For Green. Use a sufficient quantity of spinach juice to give the desired color. For Carmine. Use prepared cochineal. (12) HOME CANDY MAYING 13 PREPARED COCHINEAL i ounce powdered cochineal j£ pint of soft water 5 grains of bi-carbonate,of soda 2 drachms of powdered alum 2 drachms of cream of tartar Boil the cochineal, water and soda together until reduced one-half; then add the alum and cream of tar- tar, and boil ten minutes longer. Strain through two thicknesses of cheese cloth and bottle for use. SAFFRON i ounce English-hay saffron i pint of water Put the saffron in the water, and boil until reduced one- half. Strain and bottle for use. All tints, from lemon to deep orange and bright yellow, are obtainable from the quantities of saffron used. CARAMEL ^ pint of sugar *& pint of water Put the sugar in the granite kettle and stir it constantly, with a wooden paddle, until it melts and begins to smoke and burn, then add quickly the water, stir and boil until reduced to a thickish syrup, the consistence of molasses. Bottle for use. This will "keep a year. 14 HOME CAND Y MAKING GREEN Wash two quarts of young spinach, then drain, pick the leaves from the stems, and pound them to a pulp, now wring them through a strong, coarse' muslin, then add a little water to the pulp, rub, and squeeze it again. Put this juice in a little saucepan over the fire, and cook it till it curdles or separates, then take it off and strain through a fine sieve. The residue left is the green coloring ; press it through the sieve on a dinner plate, and stand it in the air to dry, until it forms a thick paste. ' Now rub with it an equal quantity of pulverized sugar, when smooth, put it in a large-mouthed bottle for use. The darkest and the lightest greens are obtainable by using more or less of the coloring. It may be used fresh, without the sugar. FLAVORINGS The choice of flavors is also of great importance, and demands great care in both selection and preparation. As fondant is so easily liquefied, all . flavorings must be as concentrated as possible. For vanilla, use the bean, the powdered vanilla, or vanilla sugatr. For chocolate, nothing equals Blooker's Dutch Cocoa. Where choco- late flavoring is used, a little vanilla should always be added. Where almond paste is used, a few drops of the extract of bitter almond should be added. This simply intensifies the flavoring. Noyau may also be used with almond or pistachio paste or fondant. Curacoa is the proper accompaniment to orange, but the juice of the orange may always be used in its place. COFFEE FLAVORING 2 ounces ground Mocha coffee i gill boiling water Have the coffee finely ground ; put two thicknesses of cheese cloth over the top of a china cup, pushing it (15) 16 HOME CANDY MAKING down that it may form a sort of bag, into this put the coffee and pour over it the boiling water. As soon as it drips through, pour it again over the coffee, this time squeezing gently. A few drops of this will flavor a half- pint of fondant. CITRONELLE i lemon 6 whole cloves i orange j£ pound sugar ^ nutmeg J^ pint water This flavoring is appropriate for all kinds of yellow candies. Grate the yellow rind of the lemon and orange, rub them on a china plate until reduced to a pulp, then add the nutmeg, grated, and mix again, add these and the cloves to the water, boil slowly for about two minutes, then strain, add this water to the sugar, stir over the fire until the sugar is dissolved, and then .quickly boil until it forms a thin syrup. Bottle for use. LAUREL FLAVORING 7 good-sized bay leaves 2 tablespoonfuls sugar }£ nutmeg 1 gill water 4 cloves 1 gill alcohol Break the bay leaves, put them in a china bowl with cloves and nutmeg, grated. Two sweet violets may be added, if obtainable. Add to these the water, cover the cup, stand it in a basin of hot water over the fire, HOME CANDY MAKING 17 for fifteen minutes, then strain, add the sugar, and when it is dissolved, and the mixture cold, add the alcohol. Pottle for use. This flavoring should be used for light pink or white candies. TEA FLAVORING 2 teaspoonfuls orange Pekoe i teaspoonful Ceylon tea ij£ gills boiling water Put the tea in a china bowl or teapot, and pour over it the water, which should be freshly boiled, cover the bowl, and stand it in a warm place for ten minutes, then strain through two thicknesses of cheese cloth, and it is ready for use. NEVADA FLAVORING i gill alcohol 3 drops oil of rose 3 drops oil of peppermint Mix the ingredients in a bottle, shake well, cork, and it is ready for use. A teaspoonful will flavor a pound of sugar. FONDANT This fondant will form the foundation of two-thirds of your candies. In one condition it will form the centres ; in another the coverings. Always secure the best granu- lated sugar for boiling, and a small* quantity of confec- tioners' XXX sugar for kneading purposes. When large quantities of candies are to be made, it is wise to prepare the desired quantity of fondant before beginning to make up the candies, but no matter how many pounds of fondant will be required, only one pound of sugar should be boiled at pne time. Now, to begin, put one pound of sugar in your granite saucepan, add about a gill and a half of boiling water, and stir with a wooden paddle until the sugar is dissolved — not an instant longer. It is impossible for the syrup to burn until the water has evaporated, and even then stirring would not prevent the burning, but the slightest motion given will cause it to grain, and become sugary. Even the crystals from the condensed (18) HOME CANDY MAKING 19 steam that form around the sides of the saucepan, will, if allowed to fall in, cause granulation. To avoid this, have a small sponge moistened in cold water, and fre- quently and carefully wipe them away. A word of caution here ; while wiping away these crystals be very careful not to touch the tips of your fingers to the boil- ing syrup, as it will cause a serious and deep burn. When the syrup has boiled about' six minutes, have ready a bowl of ice-water, hold your two forefingers in the water until they are very cold, then plunge them quickly into the boiling syrup, and immediately back into the cold water. This is easily done, and there is not the slightest danger of burning the fingers, providing the water is very cold, and you thrust them quickly into the sugar. When you take your fingers from the cold water, you " must not stand on your order of going, but go at once." A fork, however, may be used for this testing, but is very unsatisfactory. Continue this trying until a very soft ball can be formed. This trying must be done frequently and care- fully, without stirring the syrup, as it passes from one degree to another with great rapidity. As soon as the soft ball is formed, pour the syrup out on a lightly- greased large meat plate. The saucepan can now be partly filled with boiling water, covered, and placed on the stove to boil. In a moment the sugar will be thoroughly loosened, and the saucepan can be easily washed. 20 HOME CANDY MAKING Caution. In pouring the syrup from the sauce- pan, do so as carefully as .possible, and do not scrape out that which is inclined to stick to the pan. Take care that the meat plate is not jolted or moved while the candy is cooling, or the syrup will granulate. As soon as the syrup is cold enough to bear your finger in it, stir it rapidly and constantly with a wooden paddle until a thick, white, creamy mass is formed, or until it begins to crumble ; then take your hands and knead it like bread dough, and you will soon have a soft, smooth mass. Now put this in a bowl, and cover it closely with a piece of damp cheese cloth. If your fondant hardens too quickly, or is hard and lumpy when you begin to knead it, you have boiled it a trifle too long. If, on the other hand, it remains soft and rather liquid, it has not been boiled quite long enough, but will answer perfectly well for dipping purposes. Now, if you have mastered this sugar boiling, one- half the battle is won, and you may boil as many lots as required, finishing up each one before beginning another. 'Tis wise, I think, if large quantities of candies are to be made, to prepare the fondant on the day pre- ceding the candy making. Avoid candy making on damp days, as the sugar absorbs the moisture from the atmosphere, and will not harden. HOME CANDY MAKING 21 If your candy grains, put it aside to boil over for common sugar taffy. Now that you have learned all the preliminary steps we will proceed to candy making. CREAM CHOCOLATES i teaspoonful of vanilla sugar */ 2 pound fondant J^ pound unsweetened chocolate or cocoa Work the vanilla sugar into the fondant, then form this into small round balls the size of a marble or it may be made into tiny pyramids. Stand these on waxed or oiled paper in a cool, dry place for 'three or four hours. When ready to dip them, put the unsweetened chocolate into one of your small saucepans, stand this in another containing boiling water, and when the chocolate is melted add an equal quantity of melted fondant. To melt fondant place it in a teacup, stand this in a basin of boiling water and stir constantly until it is the con- sistence of thick cream. If when the chocolate and fondant are mixed together they are too thick for a smooth covering, add a teaspoonful of vanilla and a little hot water, a drop at a time, until you have the desired thickness. Remember that the water must be added drop by drop, as a fondant too thin is entirely useless. Bring this mixture to the table, hot water, saucepan and all. Brush your candy dipper with melted butter or oil and with the left hand drop into this 22 HOME CANDY MAKING chocolate fondant one of the balls or pyramids, take it out with the dipper, scrape it gently against the side of the pan to get rid of the superfluous covering, and turn it carefully onto the same paper from which it was taken. This dipping must be done quickly as the fondant is hot and will melt the balls. If the fondant should cool during this dipping operation put it back, saucepan and all, on the fire and stir it until again liquid, and dip as before. A little practice will enable one to dip and drop these neatly, leaving the little twist or curl on top, the same as those purchased from first-class confectioners. If a dark glossy covering is desired, simply melt the rough chocolate such as bakers use, add to it sufficient sugar to sweeten, and flavor with vanilla extract. This chocolate can, in large cities, be obtained from candy makers for twenty-five cents per pound. HAZEL NUT CREAMS Work the desired quantity of fondant until soft and preamy, add to each half-pound five drops of bitter almond and work again. Have your hazel nuts shelled and slightly oven dried. Take a small quantity of the fondant, place a nut in it and roll in the hand until a perfectly round ball is formed. There must be just sufficient fondant to nicely cover the nut. Place this on oiled paper, and so continue until you have the HOME CAND Y MAKING 23 desired quantity. Stand them in cool, dry place for several hours or over night. For Dipping. Take a piece of fondant the size Of a large egg, put it in a tiny saucepan or teacup, stand it in a basin of boiling water and stir continually until it melts, then add a few drbps of cochineal to make it a pale peach color, then four or five drops of bitter almond flavoring, and a few drops of water if necessary to thin it ; remove this to the table and dip the hazel nut balls the same as you did the Cream Chocolates. CHOCOLATE-CREAM HAZEL NUTS For these, add a tablespoonful of grated chocolate to each half-cup of fondant, knead and work well, adding a few drops of vanilla or a little vanilla powder, using confectioners' XXX sugar, to prevent sticking. Cover the hazel nuts with this chocolate fondant, place them on oiled paper, and stand aside the same as in preceding recipe. Dip them in melted fondant flavored with vanilla. Remember, fondant must be stirred continually while melting, or it will not be creamy. CREAM ALMONDS Proceed precisely the same as for Creamed Hazel Nuts, using Jordan almonds instead of hazel nuts. 24 HOME CANDY MAKING CREAM NUT ROLLS. Chop rather fine some blanched almonds, and, if you have them, a few pistachio nuts, say three dozen almonds and one dozen pistachio nuts ; mix the two together. Take a piece of fondant the size of an egg, knead it until smooth and soft, and add to it a tablespoonful of almond paste. This can be purchased in small cans from Park & Tilford, New York, or Finley Acker & Co., Philadelphia. Work and knead until thoroughly blended, and then add gradually the chopped nuts. When all are nicely mixed, form into small rolls, a little larger than a lead pencil, and about an inch long, place on oiled paper, and stand aside to harden. When hard, dip in melted orange fondant made as follows : — Grate the yellow rind of one orange, and rub it on a plate until reduced to a pulp. Take a half-cup of fondant, knead it on the plate with the orange rind, until well mixed, put it in a cup or small saucepan, stand it in a basin of boiling water, and stir until melted, add a few drops of orange juice to make it the desired thinness, and it is ready to use. ENGLISH WALNUT CREAMS Work a half-pound of fondant until creamy, add, a little at a time, a teaspoonful of vanilla, knead, using suffi- cient confectioners' sugar to prevent sticking. Have ready a pound of English walnuts, shelled and divided into halves. Take a piece of the fondant about the HOME CANDY MAklNG 25 size of a marble, roll it in the hand, and place it between two halves of walnut, press them together, and pat down the edges to give them a finished look. Stand them on a platter or dish to harden. CREAM DATES Remove the stones from the dates, without entirely separating them. Take a tiny piece of vanilla fondant, the same as preceding recipe, form it into a little roll, place it in the space from which the seed was taken, press the halves together so that only a small quantity of the candy can be seen, roll the dates in granulated sugar, and place them on dishes to harden. CREAM CHERRIES Conserved or French candied cherries may be prepared precisely the same as Cream Dates. COCOANUT CREAMS Work two tablespoonfuls of desiccated cocoanut into three tablespoonfuls of fondant, add a few drops of vanilla extract, using sufficient confectioners' sugar to prevent sticking. Make this into small balls, the size of a hazel nut, place on oiled paper for two or three hours to harden, and, if you wish a variety, dip part in melted fondant flavored with vanilla, and those remaining in 26 HOME CANDY MAKING melted fondant flavored with rose and colored pink with a few drops of cochineal. ISome may also be dipped in orange fondant, thus giving you three varieties at one making. PLUM CREAMS Take four canned plums, remove the skins and stones, then rub them with sufficient confectioners' sugar to make a paste, adding a quarter-teaspoonful of cream of tartar. Make this into tiny balls the size of a marble, place them on oiled paper, and stand aside over night. Next morning dip them in melted fondant flavored with a teaspoonful of maraschino. FIG CREAMS Make precisely the same as Plum Creams, using figs instead of plums. COFFEE BALLS Mix one tablespoonful of almond paste and one table- spoonful of fondant together, then form into tiny balls or pyramids. Stand them away to harden ; when hard, dip in melted fondant flavored with Coffee Flavoring. (See Coffee Flavoring.) TEA BALLS Make precisely the same as Coffee Balls, using Tea Flavoring instead of Coffee. (See Tea Flavoring.) HOME CAND Y MAKING 27 CREAMED CONFECTIONS This class is without limit if one has any inventiveness ; one variety seems to suggest another. Small pieces of citron may be cut into neat shapes a,nd dipped in orange fondant ; nuts of all kinds may be dried and dipped into melted fondants suitably flavored. Conserved fruits may be dipped in the same manner ; for instance, the tiny French conserved greengages may be dipped in a thin orange fondant and placed in the tiny paper cases ; and so one may continue, at the same time using up the odds and ends left from general candy making. BRANDIED CHERRIES Cover French candied or conserved cherries with brandy, and soak them over night. In the morning drain them on a sieve. Put a half-cup of fondant into a cup or tiny saucepan, stir it until creamy, add a few drops of the brandy, remove it to the table, hot water, saucepan and all. Have ready a few sheets of oiled paper, drop the cherries in, one at a time, with the left hand, take them out with a candy dipper in the right, place them on the oiled paper to harden. They may also be placed in the tiny paper cases, ORANGE CREAM CHERRIES Proceed precisely the same as for Brandy Cherries, soaking them in orange juice instead of brandy, and dipping them in melted fondant flavored with orange. 28 HOME CAND Y MAKING CREAM PINEAPPLE Pare the pineapple and cut it into slices a half-inch thick. Now cut these slices into blocks and dry on old napkins or towels. Divide a pound of fondant into three or four portions, putting each in a cup ; add to one a few drops of rose water and a few drops of cochineal to color it pink ; to another a little vanilla extract or powder, Orange to another, and maraschino to the fourth. Stand these, one at a time, in a basin of boiling water, and stir until the fondant is creamy, then dip the squares of pineapple, a few in each, and place on oiled paper to dry and harden. CREAM WALNUTS Crack English walnuts very carefully, removing the shells and leaving the kernels as perfect as possible. Put a half-pound of fondant in a small saucepan, stand it in a basin of boiling water, add a teaspoonful of vanilla extract or a half-teaspoonful of the powder, stir until creamy, take from the fire, put a walnut on a greased candy dipper, dip it down into the fondant, lift it carefully, place it on oiled paper to harden, and so continue until all are finished. All kinds of fondant flavorings and colorings may be used for walnuts. Chocolate is especially nice. HOME CAND Y MAKING 29 CREAMED ALMONDS Shell, blanch, and dry, slightly bro.wning the almonds, and then proceed precisely the same as for Creamed Walnuts. MIXED CONFECTIONS PLUM PUDDINGS Chop together an ounce of citron, six good-sized raisins, stoned, a tablespoonful of currants, washed and dried, and one fig. Mix with these a piece of fondant the size of an egg, roll into balls a little larger than a hazel nut, and place them on oiled paper to harden. When hard, take another piece of fondant, add a half-teaspoonful of vanilla powder, and work until creamy. Take a small piece in your hand, flatten it, place in centre a plum pudding, cover over it the fondant, and roll it gently in the palm of the hand until you have a perfectly smooth round white ball. Stand back on the paper to harden. If you use liquor, a few drops of brandy may be added to the fruit, and a teaspbonful may be used in the fondant instead of the vanilla. PISTACHIO ROLLS Chop four dozen pistachio nuts very fine. Mix two table- spoonfuls of almond paste and two tablespoonfuls of fondant together, adding two drops of bitter almond 80 HOME CANDY MAKING flavoring and sufficient spinach coloring to make the candy a pale green. If this makes the paste too soft to handle well, knead in a little confectioners' sugar. Make this paste into balls, pyramids and tiny rolls. Melt a tablespoonful of fondant (on a saucer) without stirring, roll the candies quickly in this, then in the chopped pistachio nuts, and place on oiled paper to dry. COCOANUT ROLLS Flavor a half-pound of fondant with a half-teaspoonful of vanilla extract, or, if you have it, a teaspoonful of maraschino, work into this two tablespoonfuls of desic- cated cocoanut. Make this into small balls, tiny pyra- mids and rolls. Put a tablespoonful of fondant in a saucer, melt it without stirring, roll the candies in this, then in some of the dry cocoanut, and place on oiled paper to harden. Part of the fondant may be colored pink and flavored with rose, or part may be colored green and flavored with almond. In this way you have a greater variety from the same materials. SPICED CREAM BALLS Put a piece of fondant the size of an egg in a dinner plate, flatten it and place in the centre a half-teaspoonful of ground cinnamon, an eighth of ground cloves, a grating of nutmeg, and a tablespoonful of Blooker's cocoa. Work and knead until thoroughly mixed, iadding a teaspoon- HOME CANDY MAKING 31 fill of vanilla extract. When well mixed and perfectly smooth make into a long roll about a half-inch in diameter, and with a sharp knife cut into lozenges. Place on oiled paper to harden. NEAPOLITAN CREAM BLOCKS Take a pound of fondant, work it well until rather soft and creamy, then separate it into thirds. Leave one part white and flavor with vanilla, to another add the grated rind of one orange, and to the third sufficient grated chocolate or cocoa to make it brown. Now work the white portion until smooth. Sprinkle the board with confectioners' sugar, put on it the white portion and roll into a square cake about a half-inch thick. Now take the chocolate portion, and after work- ing it thoroughly, roll it out in the same way and lay it upon the white cream. Mix the orange, roll it and lay it upon the chocolate cream. Now with the rolling-pin roll gently once or twice to thoroughly press all together, trim the edges and cut the creams 'into squares or dia- monds as you prefer. COCOANUT BARS Work a pound of fondant until creamy and add suffi- cient freshly grated cocoanut to make it quite soft ; then knead in confectioners' sugar until you can form the mass into a cake about an inch thick, two inches wide, 32 HOME CAND Y MAKING and four inches long, trim the edges and cut into two long strips. Roll each strip carefully in waxed paper. MARSH MALLOWS Cover two ounces of white powdered gum arabic with eight tablespoon fuls of water; soak one hour, then heat gradually over boiling water until the gum is dissolved. Strain, through cheesecloth into a double boiler, add seven ounces of powdered sugar, and stir over the fire until white and light, about forty-five or fifty minutes. Take from the fire, beat rapidly for two minutes, add a teaspoonful of vanilla, and pour it slowly, beating all the while, into the beaten whites of two eggs. Dust a square tin pan thickly with corn-starch, pour in the mixture, and stand away to cool. When cold, cut into squares, roll each square lightly in corn-starch, and put away in tin boxes. NEAPOLITAN NOUGAT Make Marsh Mallow Paste according to the preceding recipe, and when white and thick take it from the fire add the well-beaten white of one egg, and a teaspoonful of vanilla ; mix, add a half-pound of blanched almonds and about six bitter almonds cut into small pieces. Mix carefully and pour into a square box that has been dusted with corn-starch. When cold, cut into long bars, wrap each bar in a piece of waxed paper, and keep tightly closed in a box. HOME CANDY MAKING 33 NUT BARS Make Marsh Mallow Paste as directed. Chop six hazel nuts, one dozen blanched and brown almonds, one or two bitter almonds and about a half-dozen pistachio nuts. Add the well-beaten white of one egg to the mixture in the farina boiler, then the nuts, mix well, and turn into a square mould that has been very lightly oiled. Stand away until cold and firm, then cut into long bars, wrap each in waxed paper, and keep in air-tight boxes. Orange-flower water should be used as flavoring. CHOCOLATE CREAM BONBONS Soak two ounces of the finest powdered gum arabic in one gill of boiling water, then strain it through a piece of cheese cloth, add a teaspoonful of vanilla, and then stir in as much confectioners' XXX sugar as the gum water will absorb. Work and knead until a smooth, elastic mass is formed. Put four ounces of sweet choco- late with a tablespoonful of water over the tea kettle to melt. Beat the whites of two eggs Until a little frothy, then add gradually, beating all the while, sufficient XXX sugar to make a rather soft icing, then stir into it the chocolate. Now form the first mixture into tiny balls, and place them on sheets of oiled paper. Now dip each one of these little balls in the chocolate icing, and replace on the paper to dry. These bonbons may be made in endless varieties, by changing the flavorings of both mixtures. 34 HOME CANDY MA-KING COFFEE CREAM BONBONS Soak the gum arable in a gill of boiling water as before and strain it, then work in sufficient confectioners' XXX sugar to make an elastic paste. Make an icing as in preceding recipe, and add sufficient coffee flavoring to color and flavor nicely. Make the first paste into tiny pyramids, dip them in the coffee icing, and stand on oiled paper to harden. MARASCHINO CREAM BONBONS Make precisely the same as Chocolate Cream Bonbons, using just a speck of dissolved tartaric acid in the gum arabic mixture, and a teaspoonful of maraschino in the icing instead of coffee. ROSOLIO BONBONS Make a gum arabic paste precisely the same as for Chocolate Cream Bonbons; after it has been beaten and is quite stiff, add a few drops of cochineal to make it a light pink, and flavor it with a half-teaspoonful of rose water ; then add the well-beaten white of one egg, and turn the mixture in a shallow, slightly-oiled tin pan. Stand aside until cool, then cut into- small blocks. Melt a half-cup of fondant, flavor it with a few drops of orange-flower water, drop, with the left hand, one block at a time into the melted fondant, dip them out carefully with a candy dipper, and place on oiled paper to harden. HOME CANDY MAKING 35 This fondant may also be flavored with chocolate or with orange-flower water, and colored yellow with the rind of the orange, or may be colored green with spinach coloring, and flavored with a few drops of bitter almond. Other very pretty bonbons may be made from this gum arabic paste; a little ingenuityand inventiveness enables one to make the greatest variety of candy from a small amount of materials. Carefully read the rules on page. LICORICE JUJUBES Soak one pound of picked white gum arabic in a pint of tepid water. When the gum is thoroughly dissolved, strain it through a piece of cheese cloth into a granite saucepan. Soak, also, two ounces of the best Spanish licorice in a gill of hot water. Add to the gum water in the saucepan fourteen ounces of confectioners' sugar, and stir over a moderate fire while it boils until the bub- bles seem tough, and the mixture spins a thread from the tine of a fork. Now add the dissolved licorice and continue boiling until the mixture toughens when dropped into hot water. Have ready a shallow, square tin pan, well oiled, pour in the mixture, and stand it in a warm place to dry ; the stove or range rack is a very good place. When it is sufficiently dry to be elastic to the touch, remove it from the heat and stand it in a cold place. When cold, turn the sheet from the pan, and, 36 HOME CAND Y MAKING with a pair of old scissors, cut it first into strips and then into blocks. FRESH FRUITS WITH CREAM JACKETS This method of candying fresh fruit is quite new, and one of the most attractive ways of serving it for breakfast or as a dessert. It is easily done, is handsome, but will only keep for a short time. Grapes, currants and cherries, however, keep longer than the soft-skinned fruits. Small paper cases can be purchased for a trifle, in which the fruits may be placed immediately after dip- ping. These add greatly to their appearance, and pre- vent the softer fruits from melting so quickly. CREAMED STRAWBERRIES Select three or four dozen nice, firm, ripe strawberries. The stems, which should be at least one inch long, must be left on the berries. Now put into a small saucepan about a half-cupful of fondant. A soft fondant, too soft for the body or centres of candy, will answer for covering fruit perfectly well; in fact .better than fondant that is over hard. Stir the fondant continually while it is melting, add a quarter-teaspoonful of vanilla,' have ready the little paper cases, then take the strawberry by the stem, pinching up the little green hull, dip the berry down into the fondant, covering it all over, hold it for HOME CANDY MAKING 37 an instant, stand it in the little case, and spread the hull back in its place. If the strawberry comes out well covered and perfectly white, the fondant is all right, but if the pink shows through the covering, the fondant is too thin, and the strawberry will need a second dipping. So continue until all the strawberries are dipped. Cherries, grapes, blackberries, raspberries and bar- berries may all be dipped in the same manner, and if paper cases are not at hand, may be dried on oiled paper. Raspberries may be creamed in bunches, but each berry must be dipped separately. The fondant may also be colored and flavored to suit one's taste, remembering of course the fruit, flavor- ing, and coloring should blend. CREAMED ORANGES Peel the oranges, and separate the carpels, removing every particle of the white skin without breaking the fibrous skin covering each carpel. Stand these in a warm place to slightly dry. Color a half-cup of fondant with the rind of one orange, then rnelt, and add sufficient orange juice to make the fondant the proper consistency. Drop the carpel in, lift it carefully with candy dipper, scraping against the side of the cup to remove the sur- plus fondant. Place quickly and carefully on oiled paper or in paper cases. NUTS AND FRUITS GLACES The preceding recipes have been entirely devoted to cream candy making, but this new .field we are about to enter is decidedly the harder to conquer. ORANGES GLACES Peel three oranges very carefully, removing every parti- cle of white skin, separate them carefully into carpels, stand them, rounding side down, on tin plates, and stand in a warm place until the skin on the outside is nicely dried. Put one pound of granulated sugar in a saucepan, add a half-pint of water, stir over the fire until the sugar is dissolved, then do not stir again or shake the saucepan, as the slightest motion will some- times cause granulation. Have near at hand, a bowl of cold water, with a small piece of ice in it, and a small, soft sponge. Wring the sponge from the cold water, and wipe the crystals and steam from the inside of the saucepan, being very careful not to get the ends of the fingers in the hot syrup. As soon as the bubbles on the surface of the syrup begin to look tough, it is time to (38) HOME CANDY MAKING 39 begin the trying. Hold your two forefingers in this basin of ice-water, then quickly dip them into the boil- ing syrup, and plunge them back immediately into the cold water. This sounds rather daring, but is exceed- ingly simple after one has tried it. If the sugar comes off the fingers easily, and is stiff and brittle, watch carefully, as in a moment it will turn straw color. Two tablespoonfuls of vinegar should be added just before the first trial. The very moment you see the syrup begin to turn, lift it from the fire, and stand it on the table, in a basin of hot water. Take the orange carpels at the very tip, holding them between the thumb and finger, dip t-hem quietly, one at a time, down into the syrup, and place them on oiled or waxed paper. A small wooden tooth-pick may be inserted in the end of each carpel, before they are placed to dry, this, however, is rather dangerous, as it .frequently starts the juice running, and such pieces are useless, as the sugar will not stick where the skin is the slightest broken. This tooth-pick, of course, enables one to dip the pieces with greater ease. Oranges glacis will not keep "nicely over ten or twelve hours, and should never be made when the atmosphere is filled with moisture. MANDARINS GLACBS Proceed precisely the same as for Oranges Glaces. 40 HOME CANDY MAKING GRAPES GLACES Cut Malaga or Tokay grapes from the bunches, leaving as long stems as possible, dust them with a camel's hair brush and see that they are perfectly free from moisture, then dip carefully, holding them by the stems. If too much motion is used in dipping, the syrup is liable to granulate. If it becomes too cold "it may be reheated twice, but after that it is only fit to use for common candies. CHERRIES GLACES Select large, perfectly round cherries, morellos, ox hearts, and black Tartarians or eagles make a pretty variety. Dip the same as grapes, and if two are left on stems fastened together, they may be hung over a line to dry. Cherries are exceedingly easy to dip on account of their long stems. CHESTNUTS GLACES Take three dozen perfectly sound chestnuts, make a slit in the skin with a knife, put them in a baking-pan, over a very moderate fire, do not let them brown, and be careful that they do not pop. When nearly done take them from the fire, peel, and pick off all the brown skin, and, when cool, insert a small wooden tooth-pick into each chestnut and stand aside until icy cold. Prepare HOME CANDY MAKING 41 the syrup the same as for oranges. Dip the chestnuts in, drain carefully, and stick the end of the tooth-pick in the meshes of an ordinary flour "sieve. Stand in a warm place to dry. WALNUTS GLACES Crack English walnuts carefully and separate the kernels into halves. Grease square tin pans lightly with oil or melted butter, and get ready two or three candy dippers, which should also be greased. Now prepare the syrup ; have it on the table in a pan of hot water. Drop the split walnuts in with the left hand, and with a candy dipper in the right hand lift them -out, and drop them on the greased tins. One piece at a time only must go into the syrup, and great care must be taken not to stir the syrup as you take them out. This syrup like the other, may be heated over twice, after that it will not soften. For this kind of work a small alcohol stove is inval- uable, as it saves running backwards* and forwards to the large stove, and keeps the syrup at an even temperature from the beginning to the end of the dipping. ALMONDS GLACES Almonds must be blanched and thoroughly dried in a cool oven. They may be very slightly browned, and then cooled before dipping. Proceed precisely the same as for Walnuts Glaces. 42 HOME CANDY MAKING HAZEL NUTS GLACES Shell the hazel nuts, shake them in a sieve to get rid of any loose pieces of skin, and dip according to the pre- ceding recipes. PEANUTS GLACES Proceed precisely the same as for Almonds Glac6s. MARRONS GLACES For these, select large French or Spanish chestnuts, free from decay or blemish. Shell, put them into boiling water for ten minutes, then carefully remove the brown skin ; throw them for a moment into cold water, drain, cover with boiling water, and simmer very gently, until tender, not soft. Drain, and place on an inverted sieve a few moments. Put one pound of granulated sugar and a half-pint of water into a perfectly clean saucepan, stir until the sugar is dissolved, boil one minute, skim, add the chestnuts, and simmer gently, until they have rather a clear appearance, then take them out, one by pne, with a fork, place them on an? inverted sieve, and stand in a warm place over night. Next day, put a pound of granulated sugar and a half-pint of water into a porcelain saucepan, stir until the sugar is dissolved ; then, with a sponge, wipe down the sides of the saucepan, and continue boiling until the syrup spins a heavy thread from the tine of a fork, add a teaspoonful of lemon juice ; take the saucepan from the fire, and, when the HOME CANDY MAKING 45 syrup is cool, beat until the mixture is greasy, or looks like soft lard. Now put it in a clean saucepan, stand the saucepan in a basin of hot water, and stir over the fire until it melts. It should have ia grayish color and be rather thin. If it is white, add a few drops of hot water to thin it. Take it from the fire, add a teaspoon- ful of vanilla, and dip the chestnuts into this, giving them as thin a coat as possible. Place on greased papers to dry. Each chestnut may be mounted on a small wooden tooth-pick, which should be carefully withdrawn when cold. It is frequently quite impossible to procure the fresh French or Spanish chestnuts, but they caD be purchased preserved in bottles, all ready for drying. NOUGAT, Etc. FRENCH NOUGAT Throw a pound of sweet almonds into a saucepan of boiling water, let them stand over the fire for about two minutes, then throw them into a colander, and skin each one. When cold, cut them into four or five pieces, lengthwise. Put a pound of granulated sugar, with two tablespoonfuls of water, into a granite saucepan, and stir continually with a wooden spoon over the fire. The sugar at first will become moist, and form into little grains, about the size of rice, then* it will change into smaller particles, and so on, until it is melted. The moment that it is well melted, put in the almonds, which should have been dried, without browning, in the oven ; stir for a moment, take from the fire, and pour into a square, greased pan. Stand in a cool, dry place to harden. CANDIED VIOLETS Select the desired quantity of perfect, sweet violets, spread them on an inverted sieve, and stand in the air (44) HOME CANDY MAKING 45 until slightly dried, but not crisp. Make a syrup from a half-pound of granulated sugar' and a half-pint of water, boil until it spins a thread ; then take each violet by the stem, dip it down into the hot syrup, put back on the inverted sieve, which should be slightly oiled, and stand aside for several hours. If the violets then look preserved and clear, they will not require a second dip- ping, but if they look dry, as though part of the leaves were not saturated with the syrup, dip them all a second time. Then melt a half-cup of fondant, add two drops of essence of violet, and sufficent wjiter, drop at a time, to give the fondant a thin, grayish dolor, then dip the violets into this, one at a time, dust with sifted crystal- lized or granulated sugar, and place on oiled paper to harden. CANDIED ROSE LEAVES Proceed precisely the same as for Candied Violets, using a fine wire to lift the leaves in and put the syrup ; the fondant must be flavored with three drops of the essence of rose, and colored with two drops of cochineal. PLAIN NOUGAT Grease square, shallow tin pans with either olive oil or butter. Mix a pound of blanched almonds, a pound of English walnuts, shelled, and a quart of peanuts, shelled ; a pound of Brazilian nuts may be cut into slices and also added. Put two pounds of granulated sugar and 46 HOME CANDY MAKING a half-pint of water in a porcelain-lined saucepan, stir until the sugar is dissolved, no longer ; then boil until it slightly changes color, the same as for Oranges Glaces. The moment it changes color take it quickly from the fire, sprinkle the nuts in the pans to depth of about half an inch, pour over the hot syrup until they are thorougly covered. It must be evenly distributed over them. Stand this in a cool, dry place. When half cold, mark off into bars with a "sharp knife, slightly oiled. When cold, bend the tins backward, and by giving a gentle tap on the bottom, the candy will be easily removed. ALMOND ROCtf Blanch six ounces of Jordan almonds and put them in the oven until a very light brown. Put one pound of granu- lated sugar and a half-pint of water in a granite saucepan, stir until the sugar is dissolved, then boil for a few min- utes, until the bubbles on the surface seem tough. Have ready a basin containing ice-water, also a piece of ice in it. Wring the sponge from this and wipe down the side of the saucepan. Now try with the fingers as pre- viously directed. If the syrup forms a soft ball, add a half-teaspoonful of acetic acid, and continue boil- ing until it reaches the caramel degree ; that is, it slightly changes color. Add six drops of cochineal, a tablespoonful of maraschino mixed with five drops of bitter almond flavoring. Throw the dry almonds into HOME CANDY MAKING 47 this, and pour out quickly into an oiled, square tin pan. Cut a lemon in half, and with the flat side press the eandy evenly over the pan. When partly cold, mark into small squares, cutting but half way through. These squares can be easily separated when the candy is per- fectly cold. This candy, if properly made, is delicious. The only difficulty a novice might have in preparing, would be the mixing of the almonds with the sugar. This, if if not done carefully, produces granulation. FRUIT CARAMEL ROCK Grease two square, shallow tin pans. Cut a quarter cocoanut into long thin strips. Shred a quarter-pound of citron, and the same quantity of candied orange peel. Cut into thin slices a half-dozen figs. Add a quarter-pound of large raisins, mix the whole together, and spread over the greased pans to the depth of about a half-inch. Now proceed precisely the same as for Plain Nougat, marking it out into bars when the mix- ture is perfectly cold. BARLEY STICKS Put a pound of granulated sugar into the granite sauce- pan, add a gill of water, stir until the sugar is dissolved, then with a sponge wipe the crystals from the sides of the saucepan, then boil for a moment, then add a half- teaspoonful of acetic acid and continue boiling to the 48 HOME CAND Y MAKING <' crack" degree. This can be ascertained by dipping the fingers into cold water, then into the syrup, and then back into the cold water. If that .sticking to the fin- gers is crisp and very brittle, it is finished. Pour it out carefully, without scraping the saucepan, onto an oiled, large meat platter or marble slab. As the sugar cools and spreads, and becomes slightly stiff, lift it into a heap with a knife. Wait a moment until cool enough to handle, then cut off a small portion the size of a hickory nut, roll it out on a greased plate until it forms a round stick about three or four inches long, then quickly twist to represent a "cord, and, with the scissors, cut into pieces about two inches long, and so continue until the whole is finished. This work must be done quickly, or the last of the candy will be too hard to work nicely. The hands should also be slightly oiled. CARAMEL, ALMONDS Shell a pound of almonds but do not blanch them. Put a pound of sugar in a granite saucepan and treat the same as for French Nougat. When the sugar is melted and slightly browned, move it to one side of the fire, and have near at hand two or three greased pie or jelly tins. Drop the almonds in quickly with the left hand, dip them out quickly with the candy dipper in the right, and place them on the greased tins to harden. The sugar must be about the color of a light molasses. CARAMELS CHOCOLATE CARAMELS Put into a granite saucepan a quarter-pound of grated unsweetened chocolate, four ounces of butter, one pound of brown sugar, a gill of molasses, a gill of cream, and a teaspoonful of vanilla powder ; stir the whole over a slow fire until thoroughly mixed, and then boil slowly until it cracks when dropped into ice-water. Turn into greased, shallow pans to the depth of half an inch and stand aside to cool. When nearly cold, grease a sharp knife with olive oil and mark the caramels into squares, cutting part way through. When cold and hard break the caramels apart and -wrap each in waxed paper. COFFEE CARAMELS Put one cup of molasses and one cup of brown sugar into a granite saucepan, and stir over a moderate fire until the sugar is dissolved, then boil slowly until it forms a soft ball when tried in cold water, then add two (49) 50 HOME CANDY MAKING ounces of butter and three tablespoonfuls of coffee flavoring and continue boiling until the candy is hard and brittle when tried in ice-water ; finish precisely the same as Chocolate Caramels. VANILLA CARAMELS Beat four ounces of butter to a cream, adding gradually a half-pint of brown sugar, then stir in a half-pint of New Orleans molasses, and a half-pint of cream, add a teaspoonful of powdered vanilla, turn the whole into a granite saucepan, and proceed precisely the same as for Chocolate Caramels. NUT CARAMELS Make Chocolate Caramel, and when the mixture has reached the "crack ' ' degree, add a half-pound of almonds and a half-pound of English walnuts, chopped rather fine and mixed. Finish as directed. SUGAR DROPS These drops should be made from the finest quality of granulated sugar. It should be sifted in a hair sieve to rid it of any sugar dust it may contain. Powdered sugar or fine confectioners' sugar should never be used for the drops, as they destroy their brilliancy and cause them to stick to the oiled paper. PEPPERMINT DROPS Put three and a half ounces of sugar- and a tablespoonful of water in a small granite saucepan, add three drops of essence of peppermint. Stand the saucepan over the fire, and, when the mixture begins to melt, stir with a small wooden paddle for two minutes, then take it from the fire. Have ready large sheets "of oiled fool's-cap paper. Take the saucepan in the left hand, and your candy dipper in the right. Pour the candy in drops about the size of large peas, in close rows on the oiled paper, using the handle of the candy dipper to cut off, as it were, each one from the saucepan. When the drops (50 52 HOME CANDY MAKING are firm and cold, dip a paste brush in warm water and lightly brush the under side of the paper, then with a limber knife remove the drops, and place them on a "sieve in a warm place to dry. Keep in air-tight boxes. ROSE DROPS Make precisely the same as Peppermint Drops, using three drops of prepared cochineal and four drops of essence of rose, instead of the peppermint. LEMON DROPS Proceed precisely the same as for Peppermint Drops, "using a half-teaspoonful of acetic acid instead of the peppermint. GINGER DROPS Proceed precisely the same as for Peppermint Drops, using a teaspoonful of powdered Jamaica ginger instead of the peppermint. APPLE DROPS Pare and core two tart apples, cut them into thin slices, put them into a saucepan with a gill of cider, and stew until reduced to a thick paste, then press through a fine sieve. Take a half-pound of this pulp, and add a half-teaspoonful of acetic acid, and a half-pound of the sifted sugar. Bring this to boiling point, stirring con- tinuously. Try it in ice-water, and, as soon as it hardens, drop it the same as Peppermint Drops. TAFFY AND MOLASSES CANDIES PLAIN SUGAR TAFFY j£ pint water yi, teaspoonful lemon juice 3 ounces butter 2 teaspoonfuls of vanilla i^£ pounds sugar (confectioners' A) Put the water and sugar into a granite saucepan and stir over the fire until the sugar is dissolved ; then, with a sponge, wipe down the sides of the pan to remove the crystals, then boil, trying frequently, until it reaches the "ball degree." This can be ascertained by rolling a portion between the thumb and 'finger, in ice-water. As soon as it can be formed into a ball, add the butter and lemon juice, and continue boiling, without stirring, until it is brittle and hard when dropped in water, and will not stick to the teeth. Then add the vanilla, and turn into greased, shallow pans to cool. Do not scrape the saucepan, or your taffy will be granulated. When partly cold, mark into small squares with a sharp, greased knife. (53) 54 HOME CANDY MAKING PLAIN MOLASSES TAFFY Put a quart of New Orleans molasses in a large sauce- pan ; allow plenty of room for boiling. Boil thirty minutes, stirring constantly to prevent overflow. If you find it coming quickly to the top of the saucepan it is better to lift it for a moment. After it has been boil- ing for thirty minutes, add a harf-teaspoonful of bi-car- bonate of soda, and continue boiling and trying in cold water until it is brittle, and will not stick to the teeth. Add a tablespoonful of lemon juice, and turn into greased, shallow pans to cool. When partly cold, mark into squares, or it may be pulled until a light yellow, and it is then " yellow jack." In pulling candy, see that the hands are well oiled, and that you have a good, strong hook securely fastened in the window frame. When the .candy is sufficiently cool to handle, take it in your hands, throw it over the hook, and pull towards you. When you find it is likely to break from the hook, throw it over again, and so continue until it is finished. A word of caution : grasp the candy firmly in your hands, make the candy move, and not the hands, or before " it is half done the palms of your hands will be full of blisters. This "yellow jack" may be twisted into thick sticks ; it may be braided, or it may be pulled out in long, rope-like pieces, and cut with an old pair of scissors into little drops. HOME CAND Y MAKING 55 EVERTON TAFFY Put three ounces of butter into a *bowl of ice-water. Wash the hands with warm water and soap, rinse but do not wipe them. This prevents the butter from sticking to the hands. Now work the butter under the water until it is rather elastic, then shake the water off, put the butter in a granite saucepan and when melted add a pound of brown sugar, and boil over a good fire until it reaches the "crack" degree. That *is, when it hardens in cold water and will not stick to the teeth. Begin to try after it has boiled ten minutes. When done, turn into greased pans and stand away to eool. When partly cold, mark into squares with a greased knife. When cold, break the squares apart and wrap each in waxed paper. HOARHOUND TAFFY Put a half-ounce of dried hoarhound leaves into one gill of boiling water, cover and stand aside for one hour, then strain and squeeze through a cheese cloth. Put the extract thus obtained and one pound of brown sugar in a granite saucepan, add, if necessary, two or three tablespoonfuls of water, stir until the sugar is disolved, add a tablespoonful of lemon juice or vinegar, and boil without stirring until brittle when dropped in cold water. Pour into greased, square pans, and, when partly cold, mark with a greased knife into tiny squares. 56 HOME CANDY MAKING ALMOND TAFFY LOZENGES Shell one pound of almonds, blanch them, put them in the oven until dry and very slightly brown, then chop them rather fine. Wash four ounces of butter as directed in Everton Taffy, put it in a granite sauce- pan and when melted add a pound of brown sugar. Boil over a good fire until it is brittle when dropped in cold water. From this moment watch it most carefully and continue boiling until you observe a slight scorched odor, then take it instantly from the fire, add the almonds and turn the mixture into greased shallow pans to cool. When partly cold, mark into squares with a greased knife, or they are much prettier if stamped into round or oblong lozenges. A small, sharp, tin cutter will answer for this purpose. Peanuts may be used in the place of almonds. COCOANUT MOLASSES BARS Cut half a small cocoanut into Very fine shavings; you should have about a pint of these shavings. Spread these shavings on tin dishes, and stand in a warm place for one or two hours. Make the taffy precisely the same as Everton Taffy, adding to the sugar and butter, when you first put it over the fire, one tablespoonful of glycer- ine. As soon as it reaches the "crack" degree, add the cocoanut and turn it on greased pans to cool. When cool, mark it into bars. HOME CAND Y MAKING 57 This candy, if properly made, should be a little soft. If upon first trial you find it too hard, it has been boiled Just a little too long. BUTTER SCOTCH Put a half-pound of brown sugar, a gill of water, and a tablespoonful of vinegar on to boil ; boil ten minutes, add two ounces of butter, and continue boiling until brittle when dropped in cold water. Turn into greased pans, and, when cold, break into irregular pieces. WALNUT MOLASSES CANDY Make precisely the same as Plain Molasses Taffy. When it reaches the "crack" degree, add as many walnut kernels as you can possibly stir in. Pour into greased pans and with the flat side of a half lemon press it down evenly. When partly cold, cut into -bars. PEANUT MOLASSES CANDY Peanut Molasses Candy is made precisely the same as Walnut Molasses Candy, substituting peanuts for walnuts. COUGH DROPS Take two ounces of slippery elm bark, and break it into small pieces, put it in a bowl, add two ounces of flaxseed, and pour over a half-pint of water, cover, and stand aside for one hour, stirring occasionally, then strain through a fine sieve. Put one and a half pounds of 58 HOME CANDY MAKING brown sugar into a granite Saucepan, add this mucilag- inous water, stir over the fire until the sugar is dissolved, then boil for five minutes, add two tablespoonfuls of lemon juice, and boil until brittle when dropped in cold water. Pour in greased, square tin pans, and, when partly cold, cut into square lozenges. MOLASSES CREAM DROPS Knead a half-cup of fondant until soft and creamy, then work into it a dozen almonds that have been chopped rather fine ; then make the Plain Molasses Taffy, pull it until soft and light, divide it into halves, roll one-half out into a cake about a half-inch thick ; then roll out the fondant, place it on top, then cover this with the remainder of the taffy rolled as before, thus having a layer of fondant between two layers of molasses taffy. Press the layers firmly together, and cut into strips a half-inch wide; then cut the strips into small drops, with a pair of scissors. These, if properly made, form one of the most delicious of home-made candies. If the taffy hardens too quickly, a tablespoonful of glycerine may be added to it, while boiling. OLD-FASHIONED CREAM CANDY i tablespoonful gum arabic water I pound granulated sugar y% teaspoonful cream of tartar i cup water HOME CANDY MAKING 59 Put all the ingredients into a granite saucepan, and stew over the fire until the sugar is dissolved — no longer ; then with the sponge wipe down the sides of the saucepan, then boil until it hardens when dropped into cold water. It must be hard but not brittle. Then pour carefully on a large greased platter or marble slab. When cool enough to handle, pour over it a teaspoonful of the Nevada Flavoring, roll the candy up, and pull continuously, the same as Molasses Taffy, until the candy is perfectly white. It may then be braided into large sticks, or may be drawn out into rbpe-like pieces, and cut with the scissors into lozenges. Then put it in an air- tight box, and stand aside for two hours, and it is ready for use. ROSE CREAM CANDY Make precisely the same as Old-Fashioned Cream Candy, adding a teaspoonful of the essence of rose, and a few drops of cochineal to color it pink. ORANGE CREAM CANDY Make precisely the same as Old-Fashioned Cream Candy, using the grated yellow rind of one orange, and a teaspoonful of the extract of orange, instead of the Nevada Flavoring. 60 HOME CANDY MAKING UNCOOKED CREAM CANDY Put the white of* one egg, and an equal quantity of gum arabic water, iDto a bowl ; beat until thoroughly mixed; add the flavoring and then, gradually, about one and a quarter Dounds of confectioners' XXX sugar. The paste must be stiff and elastic. More or a little less sugar may be reauired, according to the size of the egg. This cream may be used for any or all of the varie- ties of candy given under "Fondant." In fact, it takes the place of fondant as a foundation, but cannot be melted to use as a covering. SUPPLEMENT MINT TABLETS, No. I i pound of sugar J4 cupful of water 3 drops oil of peppermint Put the sugar and water into a saucepan over the fire, and stir until the sugar is dissolved. Wipe down the sides of the pan, remove the spoon, and boil continu- ously until the mixture will form a very soft ball in cold water. This will take about eight minutes. Take from the fire, add the oil of peppermint, or a teaspoon- ful of good peppermint extract ; stir rapidly until the mixture begins to granulate or looks grayish ; pour quickly into slightly greased tiny tin patty pans. These pans are about the size of a silver half dollar, and can be purchased at any house-furnishing store. MINT TABLETS, No. z i gill (yi cupful) of water j£ pound of X sugar i pound of granulated sugar i teaspoonful of peppermint extract Mix all the ingredients together, and stir for ten min- utes with a wooden spoon ; put one -third of the mixture (6x) 62 HOME CANDY MAKING into an aluminum or iron pan. If you use a granite pan, be careful not to put it over top hot a fire. Stand the saucepan over the fire, stir continually until it boils, take from the fire and stir in quickly two level tablespoonfuls of extra sifted powdered sugar. Have ready large sheets of paper slightly oiled. Take an or- dinary skewer, put it to the lip of the pan, resting the joint of the skewer against the paper, simply to act as a guide. Pour quickly into small even portions about the size of a silver quarter. Then melt down another third, and then finish the remaining quantity. You cannot moisten the whole quantity at one time ; it will harden before you can pour it into shape. CHOCOLATE TABLETS % pound of chocolate i pound of sugar i level tablespoonful of butter ij£ cupfuls of milk i teaspoonful vanilla Grate the chocolate, put it with all the other ingredients into a saucepan, and stir slowly over the fire until the .mixture boils ; remove the spoon, and boil slowly until it forms a soft ball when dropped into ice water. Add -vanilla, stir a moment and drop on oiled paper. HOME CANDY MAKING 63 FUDGE i pound of sugar i cupful of milk A level tablespoonful of butter % pound of chocolate Put the sugar, cream and grated chocolate over the fire, and stir until the sugar is melted ; as soon as the mix- ture begins to boil, stir vigorously all over the bottom of the pan ; boil three minutes, add the butter, and stir until it becomes the proper consistency when a small quantity is cooled in a saucer. Pour into a greased shallow pan to cool. MAPLE SUGAR FUDGE i pound of maple sugar y 2 cupful of milk 2 ounces (squares) of chocolates i level tablespoonful of butter i cupful of walnut meats Put the sugar, milk, chocolate and butter into a sauce- pan over the fire, stir and cook for" about ten minutes. Test it by dropping a little into cold water. When it forms a soft ball, take it from the fire, add a tea- spoonful of vanilla and the walnut meats, chopped fine ; stir just a minute and pour fnto shallow greased pans. When cold cut into squares. To be right this should be a little sugary. 64 HOME CAND Y MAKING MARSH MALLOW FUDGE a cupfuls of brown sugar 2 ounces of chocolate }£ cupful of milk i tablespoonful of butter J4 pound of marsh mallows, or }& pint of marsh mallow whip Put the milk, sugar, chocolate and butter into a sauce- pan over the fire, stir until the sugar is dissolved, and boil until the mixture forms a soft "ball when dropped into cold water. Put the marsh mallows in the pan. Beat the fudge for a minute, and pour it over the marsh mallows in the pan. TURKISH DELIGHT "~ ; 2 j£ pounds of cut loaf sugar 3j4 cupfuls of water 8 ounces of starch i teaspoonful of rose or lemon extract i cupful of almonds Put the sugar and water into a saucepan over the fire and heat slowly until the sugar is dissolved, bring to boiling point, boil five minutes, and add the starch moistened in a very little cold water. Stir and cook until this forms a thick paste when cooled, then add the almonds that have been blanched and dried and pour into slightly greased deep pans; when cold, cut into HOME CANDY MAKING 65 squares or strips, dip each in powdered sugar, and put aside between layers of sugar or waxed paper in tin boxes. Tous-les-Mois is preferable to any other form of starch ; arrow-root, however, will answer the purpose, PANOCHE 2 pounds of brown sugar i cupful of pecan meats i cupful of milk 2 level tablespoonfuls of butter Put the sugar, milk and butter over the fire, and stir until the sugar is dissolved ; remove the spoon, and boil continuously until the mixture can be rolled into a soft ball when dropped into cold water. Take from the fire, add the pecan meats, and stir slowly until the mix- ture begins to thicken, then pour quickly into small cakes or into shallow patty pans. MAPLE PANOCHE Make precisely the same as ordinary panoche, using either maple sugar or a teaspoonful of maple flavoring. PATIENCE \yi pounds of sugar J^ pint of milk i level tablespoonful of butter i pint of pecan meats Put one cupful of the sugar into an iron saucepan, and stir over the fire until it becomes liquid and brown, take 66 HOME CANDY MAKING it from the fire, add two tablespoonfuls of hot water, and stir until the mixture again melts. Add the milk, the remaining quantity of sugar, and butter ; return the kettle to the fire, stir and boil until it forms a rather hard ball when dropped into cold water. Add the nuts, take from the fire, stir until it begins to grain, then pour hastily into small round cakes, or into a shallow greased pan and when cold, cut it into blocks or break into nuggets. FRUIT CARAMELS j£ pound of dates j^ pound of steamed figs % pound of blanched almonds Yz pound of pecan meats 2 tablespoonfuls "of orange juice Stone the dates and put all the ingredients except the orange juice through the meat chopper, add the orange juice and mix thoroughly. Dust the baking board slightly with powdered sugar and roll the mixture into a sheet an eighth of an inch thick. Dip a sharp knife into hot water, cut the mixture into caramels, and stand them on a platter in the refrigerator. They keep nicely between layers of waxed paper in a tin box, or each caramel may be rolled in waxed paper. These cara- mels are to be recommended in the place of candy for children. This mixture may also be used for stuffing dates, figs, candied cherries, or soaked prunes. HOME CAND Y MAKING 67 CHOCOLATE CHIPS i pound of granulated sugar i cupful of water i saltspoonful of cream of tartar Put the ingredients into a saucepan over the fire, and stir until the sugar is dissolved. Wipe down the sides of the pan to remove the crystals, and boil, without stirring, until the syrup is very brittle when dropped into cold water ; take from the fire, and turn the mixture onto a greased marble slab. When cool, not hard, fold in the edges and roll quickly into a large, very thin sheet ; dip a sharp knife into hot water and cut at once into strips one inch wide and two inches long. Dip in chocolate fondant or in melted chocolate. Another very nice sweet may be made by dipping oyster crackers in chocolate fondant. SALT WATER TAFFY, No. I i pound of granulated sugar J4 cupful of water A saltspoonful of cream of tartar i tablespoonful of vinegar i tablespoonful of butter Put the sugar and water into a saucepan over the fire, and stir until the sugar is dissolved. Wipe down the sides of the pan, and add the cream of tartar, butter and vinegar ; boil until the mixture ^orms a rather hard ball when dropped in cold water; turn the mixture 68 HOME CAND Y MAKING on a greased platter or marble slab, and when cool enough to handle pull until white and glossy. Vanilla, wintergreen or cinnamon may be added just before the pulling. At last pull out into long, thin strips, and cut into bits with a pair of sharp scissors. SALT WATER TAFFY, No. 2 i pound of granulated sugar 4 tablespoonfuls of vinegar 4 tablespoonfuls of water 2 level tablespoonfuls of butter Put the butter into a kettle over the fire ; when melted add all the other ingredients, stir until the sugar is dis- solved, and finish according to the preceding recipe. SEA FOAM i pound of granulated sugar J^ cupful of water The whites of two eggs A cupful of pecan meats Put the sugar and water into a saucepan over the fire, and stir until the sugar is dissolved ; wipe down the sides of the pan and boil until the syrup will form a soft ball when dropped into cold water ; pour this while hot into the well-beaten whites of the eggs, beating all the time. Just as soon as the mixture begins to thicken, add the pecan nuts, mix and drop quickly on oiled paper. HOME CANDY MAKING 69 MAPLE SEA FOAM This is made precisely the same as plain Sea Foam, us- ing either maple sugar or a teaspoonful of maple flavor- ing to the plain Sea Foam. PEANUT BRITTLE It is almost impossible to give the exact quantity of pea- nuts to make good brittle. The better way is to shell two or three quarts of roasted peanuts, removing the brown skins; roll the peanuts on an ordinary bread board, and sift them, keeping the finer portion to use on the board to prevent sticking and the coarser por- tions put into a bowl. Take an aluminum or iron sauce- pan, put into it a pound of granulated sugar, stand it over a hot fire and stir continually until the sugar becomes liquid and slightly brown. Take it from the fire, and add hastily as many of the coarse nuts as the sugar will hold. Have the board covered thickly with the fine nuts, turn out the hot candy, cover it with more fine nuts, and roll quickly into a very thin sheet. With a long, dull knife or spatula mark into squares, see that it has not fastened itself to the board, and allow it to remain until slightly cool ; then break it apart and put it on a platter in a dry place. 70 HOME CANDY MAKING NUT KISSES The whites of 4 eggs 1 pound of XX powdered sugar 1 cupful of nut meats chopped rather fine Beat the whites of the eggs to a fairly stiff froth, then add a saltspoonful of cream of tartar and beat until dry and glossy ; sift and mix in carefully the sugar, and at last the nut meats. Drop by teaspoonful on buttered paper in a baking pan or on a baking sheet, dust thickly with powdered sugar and bake in a very moderate oven fifteen or twenty minutes until the kisses are brittle. CRISPED CANDIED POP CORNS Pop sufficient corn to make four quarts, sift it and reject all the hard grains. Put two cupfuls of sugar, three cupfuls of New Orleans molasses and a half cupful of butter in a large saucepan over the fire, boil, stirring occasionally, until the mixture hardens when dropped into cold water. Pour this over the pop corn, mix thoroughly, and press into squares. POP CORN BALLS Pop the corn, sift and use only the largest and most perfect grains. Put it into a good sized bowl or pan. To each four quarts allow one pound of sugar, a half cupful of water and a level tablespoonful of butter. HOME CANDY MAYING 71 Boil the sugar, water and butter until the syrup forms a hard ball when dropped into cold water. Pour this slowly while hot, over the pop corn, stirring all the while. Use just enough to make the corn stick together, press quickly into balls or squares, and put aside to cool. HONEY BLOCKS i cupful of brown sugar i cupful of granulated sugar 6 tablespoonfuls of cream 2 tablespoonfuls of hot water 2 tablespoonfuls of strained honey Put the ingredients into a saucepan, =and stir while they are melting. Wipe down the sides of the pan, and boil continuously, without stirring, until the mixture will form a hard ball when dropped into cold water ; add a teaspoonful of vanilla, and pour the mixture into a slightly greased baking pan ; when partly cool cut into squares. HONEY NOUGAT i cupful (^ pound) of strained honey }4 pound of granulated sugar The whites of 3 eggs A teaspoonful of orange extract, or the grated yellow rind of half an orange 1 pound of almonds Put the honey and sugar into a saucepan over the fire, stir until the sugar is dissolved. Wipe down the sides 72 HOME CAND Y MAKING of the pan, and boil, without stirring, until the mixture becomes brittle when dropped into cold water, or when you can take it from the cold water and roll it into a hard ball. Beat the whites of the eggs to a stiff froth, add slowly the hot syrup, beating all the while ; as soon as the mixture begins to thicken, add the flavoring and the almonds that have been blanched and chopped. Pour quickly into a shallow greased pan and when cold, cut into strips or bars, or drop by teaspoonfuls on greased paper. HONEY CREAM CANDY i cupful of sugar i cupful of strained honey j4 cupful of thick sweet cream i tablespoonful of water Put the ingredients into a saucepan over the fire, stir constantly until the sugar is dissolved. Wipe down the sides of the pan, and cook slowly until the mixture forms a hard ball when dropped into cold water. Pour this on a marble slab or oiled meat platter, and when cool pull the same as you would pull molasses candy ; at last pull it into long, thin strips-and cut into blocks with a scissors. HOME CANDY MAKING 73 ALMOND ROLLS }£ pound of almond paste The white of one egg 8 level tablespoonfuls of powdered sugar Work the almond paste and the sugar together on a slab or large platter ; when smooth, spread it out a little, and drop into the center the white of the egg, fold over the edges, and work and knead untjl perfectly smooth. Break off a bit and roll it into a long roll about the size of a lead pencil and cut into two inch lengths. Roll them in finely chopped almonds, put them on oiled paper in the bottom of a baking pan and dry -in a very slow oven about fifteen minutes. They must be slightly browned. GINGER SWEETIES y 2 pound of dry candied ginger y 2 pound of dates y 2 pound of Sultana raisins y 2 pound of pecan meats, 2 tablespoonfuls of orange juice Stone the dates, mix the fruits and nuts, and force them through a meat grinder ; add the orange juice. Dust a baking board with powdered sugar, and roll out the mixture into a sheet a half inch Ithick ; dip a sharp knife into hot water and cut the mixture into caramels. These are better without the addition of sugar, but if 74 HOME CANDY MAKING you like, roll them in granulated sugar, put them in layers in a tin box, using paraffin paper between each layer of caramels. Other nuts may be substituted for pecans. ADDITIONAL RECIPES 75 76 HOME CANDY MAKING ADDITIONAL RECIPES 77 78 HOME CANlXY MAKING ADDITIONAL RECIPES 79 80 HOME CANDY MAKING ADDITIONAL RECIPES 81 82 HOME CANDY MAKING ADDITIONAL RECIPES 83 84 HOME CANDY MAKING ADDITIONAL RECIPES 85 INDEX Almonds Glaccs 41 Candy, X<* Keep 8 Almond Rock 46 Pulling 54 Taffy Lozenges 56 Making, Rules for 7 Almonds, Caramel 48 Caramel 13 Cream 23 Almonds 48 Creamed 29 Caramels 49 Amber for Coloring 12 Chocolate 49 Apple Drops 52 Coffee 49 l*ut 60 Balls, Coffee 26 "Vanilla 50 Spiced Cream 30 Cherries,.Brandied 27 Tea 26 Cream 25 Barley Sticks 47 Orange Cream 27 Bars, Cocoanut 31 Glaces 40 Nut 33 Chestnuts (places 40 Blocks, Neapolitan Cream 31 Chocolate Caramels 49 Bonbons, Chocolate Cream 33 Cream Bon Bons 33 Coffee Cream 34 Cream Hazel Nuts 23 Maraschino Cream 34 Creams 21 Rosilio 34 Citronelle Flavoring 16 Brandied Cherries 27 Cochineal, Prepared 13 Butter Scotch 57 Cocoanut Bars 31 Molasses Bars 56 Candied Rose Leaves 45 Creams 25 Violets 44 .Rolls 30 Candy, Old-Fashioned Cream 68 Confections, Creamed 27 Orange Cream 59 Mixed 29 Rose Cream 59 Coffee Balls 26 Uncooked Cream 60 Cream Bon Bons 34 Molasses 54 Caramels 49 Peanut Molasses 57 Flavoring 15 Walnut Molasses 57 Coloring, Carmine for 12 (86) INDEX 87 Coloring, Green 14 Ginger Drops 52 Hose 12 G laces Almonds 41 Saffron 13 Cherries 40 Colorings 12 Chestnuts 40 Cough Drops 57 Grapes 40 Cream Almonds 23 Mandarins 39 Cherries 25 Hazel Nuts 42 Chocolates 21 OrangeB 38 Dates 25 Peanuts 42 Hazel Nuts 22 Walnuts 41 Pineapple 28 Glaces, Nuts and Fruits 38 Walnuts 28 Grapes Glaces 40 Nut Holla 24 Green, For Coloring 12 Cream Candy, Old-Fashioned 58 Orange 59 Hazel Nut Creams 22 59 Hazel Nuts, Chocolate Cream 23 Creamed Confections 27 Hazel Nuts Glaces 42 Almonds 29 Hoarhouhd Tafty 55 Oranges 37 Jujubes, Licorice 35 Strawberries 36 Creams, Cocoanut 25 Laurel Flavoring 16 Fig 26 Lemon Drops 62 Plum 26 Licorice Jujubes 35 English Walnut 24 Lozenges, Almond Tafiy 56 Mandarin's Glaces 39 Dates, Cream 25 Maraschino Cream Bon Bona 34 Drops, Apple 52 Marrons Glaces 42 Cough 57 Marsh Mallows 32 Ginger 52 Mixed Confections 29 Lemon 52 Molasses Bars, Cocoanut 56 Molasses Cream 58 Cream Drops 58 Peppermint 51 Plain Taffy 54 Rose 52 Candy 54 'Candy, Peanut 57 Everton Taffy 55 Candy, Walnut 57 Fig Cream 26 Neapolitan Cream Blocks 31 Fondant, To Make 18 Nougat 32 Flavoring, Citronelle 16 Nevada Flavoring 17 Coffee 15 Nougat 44 Laurel 16 French 44 Nevada 17 Neapolitan 32 Tea 17 Plain 45 Flavorings 15 Nut Bars 33 French Nougat 44 Caramels 50 Fresh Fruits with Cream Jackets 36 Rolls, Cream 24 Fruit Caramel 47 Nuts and- Fruits Glaces S8 88 INDEX Orange Cream Cherries 27 Oranges, Creamed 37 Glaces 38 Peanut Molasses Candy 57 Glaces 42 Peppermint Drops 51 Pineapple Cream 28 Pink, For Coloring 12 Pistachio Rolls 29 Plum Creams 26 Plum Puddings 29 Puddings, Plum 29 Pulling Candy 54 Rock Almond 46 Fruit Caramel 47 Bolls, Cocoanut 30 Pistachio 29 Rose Drops 62 Rose Leaves, Candied 45 Rosolio Bonbons 34 Rules for Candy Making 7 Saffron Spiced Cjeam Balls Sticks, Barley Strawberries, Creamed Sugar Boiling Graining Drops 13 51 Taffy Candy 53 Everton 55 Hoarhound 55 Plain Molasses 54 Plain Sugar 53- Tea Balls 26 Flavoring 17 Tools, The Required 11 Vanilla Caramels 50 Violets, Candied 44 Walnut Molasses Candy 57 Walnuts, Cream 28 Glaces 41 Yellow, For Coloring INDEX TO SUPPLEMENT Almond Rolls 73 Marsh Mallow Fudge 64 Mint Tablets, No. 1 61 Blocks, Honey 71 No. 2 61 Brittle, Peanut 69 Nougat, Honey 71 Nut Kisses 70 Caramels, Fruit 66 Chips, Chocolate 67 Chocolate Chips 67 Panoche 65 Tablets 62 Maple 65 Cream Candy, Honey 72 Patience 65 Crisped Candied Pop Corn 70 Peanut Brittle 69 Pop Com Balls 70 Crisped Candied 70 Fruit Caramels 66 Fudge 63 Maple Sugar 63 Rolls, Almond 73 Marsh Mallow 64 Salt 'Water Taffy, No. I 67 Ginger Sweeties 73 No. 2 67 Sea Foam 68 Honey Blocks 71 Maple 69 Cream Candy 72 Sweeties, Ginger 73 Nougat 71 Tablets, Chocolate 62 Kisses, Nut 70 Mint, No. 1 61 No. 2 61 Maple Panoche 65 Taffy, Salt Water, No. 1 67 Sea Foam 69 No. 2 68 Sugar Fudge 63 Turkish JDellght 64 (89) SOME OTHER BOOKS Published by Arnold and Company Mrs. Rorer's NEW Cook Book A big book of 731 pages, abundantly illustrated. Its "bigness is no criterion of its goodriess. The fact that ^t is the best work of the best years of Mrs. Rorer's life ; that it is a complete new book telling of the things one needs to know about cooking, living, health, and the easiest and best way of housekeeping — these are what make for goodness, and place this book far in advance of any other of a like nature. The New Cook Book covers all departments of cookery. A masterly exposition of each subject is given, followed by recipes for the proper preparation, cooking and serving of the various kinds of foods. There are over 1500 recipes in the book. The illustrations are an important feature. One set of pictures shows the proper dressing of the table during a course dinner. Then there is a complete set showing the method of carving meats, poultry, game, etc.; and many others illustrating special features of the book. Large 12mo, 731 pages, profusely and beautifully illustrated ; bound in cloth, $2.00 net ; by mail, $2.20 Mrs. Rorer's Philadelphia Cook Book This is the standard book of Mrs. Rorer's that has been before the public for a number of years. It has no connection with Mrs. Rorer's New Cook Book. Each book is independent of the other, and the posses- sion of one forms no reason for doing without the other. The Philadelphia Cook Book is full of good things, and, like all of Mrs. Rorer's works, is eminently prac- tical. It is a standard of excellence, in that it is full of the brightest things in cookery; the recipes are absolutely reliable, and the general instructions to housekeepers of the most helpful and necessary character. Nearly all cook books assume some knowledge and experience on the part of those who use them, but Mrs. Rorer makes her explanations so clear, and gives such definite directions, as to quantities, that the beginner has no difficulty in successfully accomplishing all the book calls for. Then there are frequent hints as to the proper use of left-overs, how to market, and, in many ways, information is given that is alike useful to the experienced cook as to the tyro- in matters culinary. The book is full of choice recipes, every one of ■which has been successfully tested by Mrs. Rorer and found to come out right. This alone is of incalculable benefit and ought to commend the book to the favorable consideration of every housekeeper. The use of this book in the home means better health, better living, economy in the use of food, and a consequent saving in dollars and cents. I2mo, nearly 600 pages, with portrait of author; bound in cloth, $1.00 net; by mail, $1.15 Mrs. Rorer's Vegetable Cookery and Meat Substitutes This book has a twofold object: i. To show the value of vegetables in their relation to diet and health, how to prepare, cook and serve them, what to eat under certain conditions of health, and thus have them perform their proper work. 2. To give to the prudent housewife a knowledge of combinations of foods in the shape of toothsome recipes to take the place of meat, or as we call them — Meat Substitutes. It goes without saying that we all know too little about the value of vegetables as food. We eat them because they are palatable, not realizing their immense importance as body builders. Here they are classified, and thus made to give us a right idea of their use. Then as to Meat Substitutes. It is not necessary to be a vegetarian to desire a change from a meat diet. There are health reasons often demanding abstention from meats; or economy may be an impelling motive; or a desire for change and variety in the daily bill of fare may be warrant enough. However we look at it here is the wonder book to point the way to better and healthier living. There is an abundance of the choicest and most palatable recipes, and they are given in such a manner, that if the directions are followed, the results are sure. You cannot make mistakes. 12mo, cloth, $1.50 net; by mail, $1.65 Mrs. Rorer's Ice Creams, Water Ices Frozen Puddings, etc. Together •with Refreshments for all Social Affairs The above title is very suggestive and alluring. The book itself is a storehouse of the best and finest things that can be invented to satisfy the appetite. It is a great boon to housewives everywhere. To have at their command the knowledge and facilities for making all kinds of Frozen Sweets at a small fraction of the cost of buying such things is a great satisfaction. Philadelphia Ice Creams are noted the world over for their wonderful quality, their smoothness and rich- ness. And nowhere else can you get them. Even Paris bows to the Quaker City. Well, here are the famous Philadelphia Ice Creams at your service. Then there are Neapolitan Ice Creams, Ice Creams from Condensed Milk, Frozen Puddings and Desserts, Water Ices, Sorbets, Sherbets, Frozen Fruits, Frappe, Parfait, Mousse, and Sauces for Ice Creams. The Department of Refreshments for Social Affairs is just what is wanted day by day. There are delight- ful ways of preparing famous dishes for guest occa- sions. Wonderful methods for Sweetbreads, Shell Fish Dishes, Poultry and Game, Soups, Cold Dishes, Salads, Sandwiches and Suggestions for Church Suppers. 12mo, cloth, 75 cents net; by mail 80 cents Mrs. Rorer's Canning and Preserving The only book on the subject worth the name. In it Mrs. Rorer discusses at length the canning and pre- serving of fruits and vegetables, with the kindred subjects of marmalades, butters, fruit jellies and syrups, drying and pickling. The recipes are clearly and simply given. In the new edition now presented, the author has brought the book up to date* and has included many new, rare and original recipes that have been accumulating since the book was first introduced. It has always been a favorite book with the public, and now it will be doubly welcome. New Edition: revised and rewritten, with the addition of much new matter 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer's My Best 250 Recipes It would be strange indeed if, out of the multitude of recipes Mrs. Rorer has invented and used during her long career as a teacher, writer and lecturer, she did not have some that appealed to her more strongly than others. She has gathered these together, classi- fying them under their different heads. There are Best 20 Soups; Best 20 Fish Recipes; Best 20 Meats; Best 20 Salads; Best 20 Desserts; Best 20 Sauces, Vegeta- bles, Fruit Preserves, Luncheon Dishes, Ices, Summer Recipes, Left Overs, Game and Poultry, Breads and Biscuits, etc. 12mo, cloth, 75 cents net; by mail, 80 cents Mrs. Rorer's Sandwiches Of all the useful and dependable articles of food, commend us to the Sandwich. Nothing in the whole range of foods presents such a wonderful opportunity for variety. The sandwich is the handy thing for suppers, teas, social calls, school lunch baskets, picnics — but where can you not use it to advantage and enjoy- ment? In this book Mrs. Rorer has given a lot of new, original recipes, with some very odd ones. She has drawn upon her wonderful knowledge and inventive faculty and the result is a bewildering array of delect- able sandwiches. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's How to Use a Chafing Dish It is wonderful the amount of pleasure and satis- faction that can be had with a Chafing Dish. Few people know how to use one successfully, although the art is easily acquired. This book, for instance, gives the proper directions for making hosts of good things, and if they are followed implicitly, the most inexperi- enced person can be sure of results. It is a handy thing in an emergency, and it forms ,a delightful adjunct to a supper or dinner. Guests are always interested in watching the evolution of some delectable dish, and the head of the table has a chance to show his or her skill. New Edition : revised and rewritten, with the addition of much new matter 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Hot Weather Dishes Its name tells the whole story. It is the only book of the kind published. Hot weather seems to suspend the inventive faculty of even the best housekeepers, and at a season when the appetite needs every help and encouragement, this book will be found of the greatest use. 12mo, cloth, 50 cents net ; by mail, 55 cents Mrs. Rorer's Home Candy Making A veritable book of sweets, full of choice recipes, with complete instructions for making the many deli- cacies that delight both young and old. It is the result of careful practice in teaching beginners how to make attractive and wholesome varieties of home-made candies. The excellence of the recipes consists in their simplicity and faithfulness to details. 12mo, cloth, 50 cents net; by mail, 55 cents Mrs. Rorer's Bread and Bread-Making The object of this book is two-fold. First, to give in a concise and easily-managed form a set of recipes used in every household every day. Secondly, to point out the reasons why failures so often occur, even with perfect recipes, and how to guard against them. 12mo, cloth, 50 cents net ; by mail, 55 cents