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Show PEANUT BRTTT1E BRITTLE BRITTLEIS BRTTT1EIS , IS EASILY MADEGive MADE MADEGive Give Ita It a Try When Next Yon You YouMahe YouMake Male Mahe Candy at Home . . By EDI EDH11 EDI111 I U M fit L1 ARUER BARBER BARBEROACE BARBER/ BARBER BARBERM.U ARUERO ARUERU OACE O / \M.U M.U \ \U U ! \ . ; In a while we get tlie the urge urgeto urge- urge urgeto ' ' - J Jto " to mnc make [ , callfly candy caii < ly at home . . Thcre There ThcretB Theree Thereis tB ( e Just nothing else which whlcb will dond do \nd nd and andso ' \ indso ndso so when the Litchtn 1ltthLO kitchtn , Is cleir cle\r cle r clear ' \ of the theother theother other < > ther cooUn coohin . ? , , we decidp decltlp decide to mil m'll mll ant ' e a up n a abatch abatch batch of candy cand There Is nh\aiS nh aiS alssays nh\a nh a \ s the themomentous themomentous themomentous momentous decision deelsion of nt s \ wint \ h hit I ' LInd hind kind 5h'111 5h111 shall 5h'111It shallIt shillIt ' It be ! ? Fudge iuflge nudge usualh1 usuallIII usualh usuall\ usuall usualls \ tIns \\1 1 \ \ % III ! but some sometimes sometimes sometimes times ItilI It V.M VM \\ilI ilI ail \ \ . ] be taffy taITy or Of hlltferscotch butterscotch hiittorscotchor butterscotchor or < > r peanut brittleOnce brittleOnce brittle brittleOnce Once in a while sIiUe hUe we go so f t fir If it as to tomake tomake make fondint fond'lnt fondlnt fondant ' , , , bu but . u use e It at once utlce forcream for forcream cream ream wafers It t [ Is only onlv at holhl1y holiday holhl1ytime holidaytime hnlhHytime time that we go in seriously for m\k m k mak mkfn mak1n rmkIn ' \ fn 1n , ; bonbons . . . Sometimes we dip Ihe the Ihewaferq thewaferv thewafers waferq waferv In chocolate ' ind 'lnd lnd and rOthln nothing ) is isbetter isbetter Isfcetter better than a chocolate mini mint or stn stntergreen \ wintergreen \ In Intergreen tergreen cream waferThe waferThe wafer waferThe The eisiest e'lsiest elsiest easiest ' ot of all these candles c'lndlcs clndlcs candies ' to tomahe tomake tomake mahe make Is peinut pe'lnut pelnut peanut ' brittle which can be bemade bemade bemade made Instead Inste'ld Insteld ' of ot pecin pet'ln petln pecan ' or coconut or orbran orbran bran brittle by adding aIMing one of these In Inplace inplace Inplace place of the peanuts ID In ( n following the therecipe therecipe therecipe recipe for tor the brittle he sure to stir stirthe stirthe stirthe the sugar over o\er o er \ a low heat and nnd to use uses usea usea s a heavv heavy frying frYlDJ ; pan p'ln pln ' aluminum alumlnuw or Iron ironor Ironor or ( ) r steeL . steeLWith With all the tbe other candles candies for tor which whichrecIpes whichrecipes whichrecipes recIpes are given here one point should shouldbe shouldbe shouldbe be particularly partlculnrly considered Orystals Crystals Orystalsshuld Crystalsshould Crystalsshould shuld should , ) not be allowed to form 'lround lround around aroundthe 'lroundthe ' aroundthe the sides sldeq side4 of the saucepan during thecooking the theooLinK < ooLinK cooking ; oob.in oobin . To prevent this tJlls his stir the thesugar thesugar thesugar sugar with wItb the liquid iquid [ until it Is ab absorbed absorbed absorbed sorbed . if a.f af you co\er co er coer co\ co cos \ er the pan for two twoor twoor or < > r three minutes the steam ste'lm stelm ' mil sill 11\ 11 11sh \ wish wishthe washthe \sh sh ' \ shthe the sugar from fromn the sides of the uten utensil utensil utensil sil and crystals are not as likely lII.ely lIIely . to toform toCorm toform form Corm If , they do form wash tJJem them tJJemfrom themfrom themfrom from th the sides \ with Ith a D wot wet cloth clothwrapped clothwrapped clothwrapped wrapped around a fork forlt forltThe forkThe forkThe The reason re'lson relson ' we are so fussy about a afew afew afew few crystals is because of a law I'lW IlW ' of ofph ofphysics ofphysics physics ph sIcs When there is one crystal crystalothers crystalothers crystalothers others arc are likely IIh'ly IIhly ( ' to follow it out of ofsolution ofsolution ofsolution solution and s we e will have "sugnry sugnry "sugary sugary " "sugary'candy sugarycandy " ' candy This prevents butterscotch butterscotchfrom butterscotchfrom butterscotchfrom from hardening and from being beingsmooth beingsmooth beingsmooth smooth ; It keeps talTy taffy from pulling pullingand pullingand pullingand and is bound to make m'lke mlke ' grainy gr'1ln gr1ln ' fudge fudgeand fudgeand fudgeand and fondantn fondantIn fondant fondantIn [ In n making ma"lng malng ( " fudge 1 I find 1 I tet bet , an al alwa always alwa wa ways s smooth and cream creamy v product prorluct If tf I Icook Icook Icook -cook cook - the chocolate with cold cater cateruntil wateruntil ater ateruntU untU until smooth and thick which nhlcb \ hlch will be beabout beabout beabout about at the boiling point . I ( then tben add addthe addthe addthe the sugar and milk and 1.0 10 Jo . , o on In the theusual theusual theusual usual way It Is Intere Intere&tlng Interetlng interesting & ting and Bnd tnexplcable Inex tnex Inexpllcable Inexpllcable pllcable plcable [ to flnd IInd find that th'lt thlt ' when fudge Is Ismade ismade Ismade made this way \ we sse \ e get the ' 'soft soft ' soft ball ball"which ballwhich , , " which Is the test for tor length of time timefqr timetqr timefqr fqr tqr cooking about six degrees Lo\\ Lo Loer tosser tosserthan lowerthan \ \ er erthan than when the chocolate chocolnte Is not cooked cookedfirst cookedfirst cookedfirst first . . . If you use a candy thermometerbe Ulern10meterbe therniometerbe Ulern10meter therniometer be sure to note the temperature , . 228 228de.rees 228degrees 228dereea de.rees derees degrees , . , , Fahrenheit . , for this Is If 1m im 1mportan importanC importanc portan portanC ( ' " ( Quick ) ulck cooling should sbould be used for forfudge forfudge torfudge fudge . , . 'I I ' . the he saucepan should be set In Incold incold Incold cold water for two or three minutes minutesantJI minutesuntil minutesuntil antJI until the sirup sticks to the bottom bottomot bottomof bottomof ot of the pan when It Is stirred "udge udge Fudge "udgem Fudgemade [ " Fudgemade made m\ m me ' \ e by this method may be put In Intill intht Inthi till tht ( pan I\n I n ' \ while It ( Is s still stlU In a condition conditionto to bi tH bt pouredn pouredIn poured pouredIn ( In n milking 1I11ltlng nuilcing , talTy taffy and butterscotch butterscotchthe butterscotchthe butterscotchthe the sirui sirul should "hould hould shoWd " be poured Into tbe the tbepan thepan thepan pan qulckis qukl quIll . " i nnd find and the tbe pans should not notbe notbe notbe be scrapcil scrapeu scraped TalTy Taffy should be cooled cooledqutcI.ly cooledquickly cooledquickly qutcI.ly qutcIly quickly . by bll billing soling ling the pan in colda cold \\a a sa sater \ water atcr tcr ter and , , as tin till tic edges harden barden . , , folding foldingthem foldingthem foldingthem them In to the ct c ( nter Pulling bhould should bhouldbe shouldbe shouldbe be done lightlyas lightly as \ with \ Ith Ill ) the fingers , , not notwIth notwith notwith wIth the tbe whole hand [ If f you have ever everbeen everbeen everbeen been present at a children chllrJren s candy pull put you know hnow the results of "hand hand "h'lnd hlnd "h'tnd htnd " ' ' ' ' pull pulling pullIng Ing Pulling llghtiv IIghtlv lightly with the fIngers fIngerspulls fingerspulls fingerspulls pulls In 1n the air nlr and nnd makes m'lhes mlhes ' a taffy talTy delicate dtll deli dtllcate dellcate cate In te tctture texture ture and nnd flavor Of course coursethis coursethis coursethis this makes m'1hcs m1hcs ' no difference dlITcrence to the sma small smallboys smallbovs ) bovs boys or girls Irls who enjoy their 0n ossn ossnsolid 0\\ 0 0solid ownsolid \ n solid grubbi grubbJ grubby product as no other can candy candy candy dy Is ever enjo enjo\ enjoed enjosed \ ed edWhite enjosedIVhttc White IVhttc TlllIy Taffy Taffy4 4 cups sugar sug'1r sug1r ' 1 cup boling bollng bniing water 2 tablespoons vlnegar vh1 vinegar2 ( > g'1r g1r ' 2 tablespoons tablecpoons ; butterStir butter hutter butterStir Stir Stlr until the sugar sug'lr suglr ' is dissolved dissolvedBoil dissolvedBoil dissolvedBoil Boil until it cracks craclts (2'iO 2iO (2O 2O (2 2 ( ' )0 0 ) de"tree detree degrees dc " ree ; I [ .1h 1h .1hrenheH au aurenhelt . ahrenheit renheH renhelt ) ' 1'oiir 1oiir f'our four I'our Iour ' into a well sell ell greased p'ln pln pan pancool p'lncool pancool ' cool quickly qUlclly , and as SlS soon as It Is cool coolenou coolenough coolenough enou enough h to handle h.wdle hwdle . pull until white CuI Cut CuIIn Cutin CutIn In pieces ' and 1nd wiap Wlap wrap In oiled paperButter paper paperBuHcr BuHcr Butter utter Scotch Scolrh1 1 cup sug'u sugu sugar sugar1 ' 1 cup moh molassbes molasses es - < ' < 1 table tablespoon < ; floon vinegar VJl1car vinchar ; : , 2 tablespoons tableslJOOnS butterDLL butter butterAIi AIi\ AIi MI\ MI DLL AIithe MIthe \ ' the ingredients stir o\cr o cr 0cr over 0\ 0 \ cr the theUre thelire theire Ure lire ( until dissohed dlssoled dissolved dlssol\ dlssol \ ed Boil nOli without stir ring until untll when Shen \ hen tried In water It Is Isbrittle Isbrittle Isbrittle brittle (263 263 ( degrees Fahrenheit rahrenhelt ) ) Pour PourInto Pourinto PourInto Into asel \ well \ ell ( - greased g-reased g reased pans and when It be begms begins begins gms gins to harden h\rden h rden ' \ maik mall mark . into squaresFudge squares squaresFudge2 Fudge Fudge2 2 squares chocolate'h chocolate 'h h % ' cup cold water water2 2 cups granulated sugar ; % s cup milk milk2 2 tablespoons butter butter1 1 teaspoon vanillaPlace vanilla vanlll'l vanllll vanillaPlace ' Place the cut up chocolate and cold coldwater coldwater coldwater water In a smooth unburned saucepan saucepanStir saucepanStir saucepanStir Stir over OHr low lire fire till chocolate Is melt melteel melted melted eel ed . . Remo\ Remo Remove Remoe \ e from Crom fire and stir until untilsmootb untilsmooth untilsmooth smootb smooth Stir In sugar gradually and andadd andadd andadd add milk Then stir sUr over Ore lIre fire unt11 until unt11sugar untilsugar untilsugar sugar ( Is s dissolved Boil Boll 11011 over medium mediumflame mediumlame flame ( until It reaches 228 degrees degreesrabrenheit degreesFahrenheit iabrenheft rabrenheit , or until a soft ball will willform willform willform form when wben a teaspoonful of the sirup sirupIs sirupIs sirupIs Is dropped ( In n cold water When test testIng testlog testIng Ing log remove the pan p'ln pln ' from name flame When Whentest Whentest Whentest test Is obtained add butter buttcr and vanll vanil vanllla vanilla vanllla la . Put pan In cold water to cool for forabout forabout forabout about t two tso o minutes until unt11 the mixture mixturebegins mixturebegins mixturebegins begins to stick to the bottom of the thepan thepan thepan pan Remove nemove pan pun Beat until It begins beginsto to thicken and lose Its shine . . . Pour at atonce atonce atonce once on a damp cake pan GreasIng GreasingIs Is unnecessary unnecesoary ; . , 0 < . .1933 1933 . , 1333 1933 Bell DeIJ hell Syndicate- Syndicate SyndicateWNU Syndlcatc-WNU Syndlcatc WNU Syndicate-WNU Syndicate . - . - WNU Servlcca Sorviea Sorvic . * . |