Salt Lake Telegram | 1928-12-07 | Page 4 | Home Candies Are Rivals for Store Sweets

9 Home Candies Candle s ss Are Rivals s for Store Sweets Nut Iut Mallows a Fine ExI Example Example Ex- Ex I ample of Amateur Products i i 1 made Home made home candles candies when they are are ao very good riva rha the more pro pro- looking box of chocolates 1 peanut brittle Just before the holidays candy making is undertaken rn en In many homes In anticipation of gift gUt boxes to bo ho sent away and baskets to be bo carried to friends in the cit city Then the tea ten table or orthe orthe orthe the bri bridge ge table calls for a little something sweet s J t Nut ut mallows from Mrs G. G C. C T. T North orth Bellmore N. N ST ST. are a delicious deli deli- clous cious made home-made candy that seldom m goes wrong Nut Mallows 1 I One cup blanched blanch d almonds 1 cup pecan kernels 1 cup English walnuts walnuts wal wal- nuts 11 2 2 1 teaspoons ons salt 2 cups brown sugar 3 2 cup water afresh tresh resh soft marshmallows 4 i The marshmallows required weigh ne me and one-half one pounds rounds Chop the very fine Shake through a R sieve so the pieces will be the tame ame size Add salt and stir well Then make a syrup of the brown S and water boiling it to degrees Fahrenheit Remove the syrup from the heat when it reaches that temperature Set the saucepan sauce sauce- pan han an of ot syrup Into a larger largel saucepan of jf hot water Meanwhile wipe ugar gal or starch off each marsh marsh- mallow i At once dip the marshmallows one ne by one one Into the hot syrup using o forks to handle them Remove each mch marshmallow quickly and nd roll at once In the chopped nuts Place lIpon a waxed paper to dry If the syrup gets t trio too o cool coel put over flame tp reheat Do not allow to boll boil however Alice Is la sponsor for an old age delicacy i Molasses Taffy One quart of dark molasses 2 1 2 cup of vinegar 1 cup of sugar 3 tablespoons of ot butter 1 teaspoon ioda eoda Put the molasses vinegar and igar gar into a large kettle for these ingredients will boll boil very high at first Stir until the sugar is dis- dis ed and then cook gently wither with with- er ut t stirring until the mixture will vill form r rm a very hard ball in cold water This is important for if It the taffy i 1 is not boiled long enough It will be just a sticky mass that cannot be but will distribute itself over everything In the kitchen yourself Included When It has reached the hard ball add the soda dissolved In a at t tablespoon of ot water wate and the butter then pour into a buttered platter or any large shallow dish In order to ool It quickly As soon as the taffy is cool enough nough to handle butter the hands gather it up and pull it Out then fold 1 the ends together and pull it out again Continue this t until the taffy is light t colored and you can stretch it out a little at a time to three-fourths three Inch in diameter Cut with ith scissors Into one-inch one pieces In oiled paper papel w Thanksgiving Pudding if Here is a recipe for a a. good Thanksgiving pudding Three-fourths Three cup shortening 4 3 cup uP up sugar 4 3 cup sour mill milk 2 eggs 1 teaspoon 5 soda da 4 1 teaspoon salt 1 1 cup raisins 1 tablespoon chopped lemon peel 1 tablespoon chopped grange range peel 1 tablespoon chopped citron 4 1 cup chopped nuts 1 2 11 2 1 cups flour nom C Heat food chopper In Jn boiling wa- wa er and put r raisins through using a a. medium cutter Cream shorten shorten- Hig ig with sugar add beaten eggs egga and sour our milk Combine with fruits and nuts mix well then add flour sift sift- d with soda and salt Beat thor thor- Pour into greased molds and nd steam two hours Serve hot With any pudding sauce