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Unique Free Article:
'Making Your Very Own Candy'

By: Jimmy Cox

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"....Now make an icing..........homemade candy, old time candy....."

"..... Form the mixture into balls about the dimension of marbles, and set aside to dry. Now make an icing..........homemade candy, old time candy....."
It has been the aim of the author to gather the precise formulas of the best candies produced from private recipes, also those sold by confectioners, and instant them in such manner and a form so homespun that any institute girl or boy may concoct for themselves or friends the finest of candies at very little expense.

There is a section of people who, from stern necessity, cannot afford to live it up in the best chocolate creams ; so to this category of people these recipes will also be invaluable, not only placing within their reach the choicest of confections, but practically eliminating the cost, nearly all kitchens contain the various ingredients that go to make candy, and only the formulas are needed to combine them into the most delicious foods.

CHOCOLATE BONBONS

Take two ounces of powdered gum Arabic and soak it in a cupful of boiling water; then strain through a cheese cloth; add a teaspoonful of vanilla and enough powdered sugar to make a stiff paste. Melt five ounces of sweet chocolate; put in with it two tablespoonfuls of water. Now make an icing. Dip the balls into this icing, one at a time, and point on waxed paper to dry.

MARASCHINO BONBONS

Are produced the same as Chocolate Bonbons, with the exception that a teaspoonful of maraschino is used in the icing instead of chocolate.

COFFEE BONBONS

Proceed as aimed for Chocolate Bonbons, using coffee tear out in the icing instead of chocolate.

CRYSTALLIZED CHERRIES

With a cupful of best granulated sugar mix a table-spoonful of butter and tetragonal tablespoonfuls of water; then boil to the point that if you drop some mixture into cold water, it will form a stubborn ball.

Beat up the whites of two eggs, adding temperate granulated sugar to make a soft icing; then stir in the melted chocolate. Gently move them around, so that they will be well coated, and set aside to cool. Have some pick cherries, stoned and ready in a pan, and pour the syrup over them. Slit them on one side and remove stones; then proceed precisely as for Crystallized Cherries. When nearly cold, dry them in a warm place.

CRYSTALLIZED PLUMS

Select ripe plums of the best quality. Stir them on every side and drain the egg off. Other fruits may be coated in a similar manner.

CRYSTALLIZED NUTS

Beat the chalky of an egg and in it put the nut kernels. Place them on a plate and put the plate in a benumb oven. Beat it again, repeat the operation, then hum the nut kernels, one by one, in powdered sugar.

FROSTED CHERRIES

Take the chalky of an egg and beat it well, adding a teaspoonful of cold water, and into this dip the cherries, one at a time, holding them by their stems; then hum the cherries in pulverized sugar and lay them on waxed paper to dry. When the icing becomes dry and firm, take them out and keep in a dry place. Remove from fire and pour into buttered pans to cool.

Mix together a cupful of granulated FUDGE. Keep in a congeal lieu until ready for use.

BUTTER SCOTCH

To a cupful of tawny sugar add as much water and a tablespoonful of vinegar; set to boil and coming to a boil add one and one-half ounces of butter; then collate boiling until brittle when dropped into cold water. Stir continuously. sugar, an ounce of butter, one-half cupful of milk, and point over a fire to boil. Test frequently in cold water, and when it reaches the degree where if you drop a inconsiderable amount into cold water it will form a ball which cracks softly when you bite it, add a half tea-spoonful of vanilla, stir until quite stiff, and pour into buttered pans to cool. When the mixture commences to boil add an ounce of finely-chopped chocolate, and form a series boiling about ten minutes. Enjoy!

"..... When by inches cold cut into little squares.

The above candies are very delicious, and as mentioned above, can be productive of by almost any keen fresh schoolchild. When by inches cold cut into little squares.

The above candies are very delicious, and as mentioned above, can be productive of by almost any keen fresh schoolchild...."

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Unique Free Article: 'Making Your Very Own Candy'

Unique Free Article:
'Making Your Very Own Candy'