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Show soft; now take off the woolly Inner sklD, carefully, breaking as little, as possible. Have ready a pound of white sugar and half a pint of water boiled one minute; put the nuta into this and let them boil slowly until they are clear. Take them out, put them on a sieve In a warm place (over the register, reg-ister, or In a plato warmer, or on a mantel at the back of a gtove wll do), till next day. Then dip each nut. carefully mounted on a toothpick. Into very hot candy, giving as thin a coat as possible. The candy for this purpose S3 to be made In the following way: Bull a pound of sugar to what Is called tho feather (232 degrees F.). This you can tell in thl3 way When the candy CANDY RECIPES How to Make Glace Walnuts Wal-nuts Seasonable Sweetmeats Sweet-meats for Parties Glace Walnuts. BOIL one pound ot sugar with a cup of water until It "hairs," then put to It half a teacup of vinegar, vine-gar, boll il rapidly until on trying try-ing it In Ice water H cracks between the teeth. From this point watch It closely until you see It begin to turn color, then remove It quickly and set It on a hot brick, or in boiling water while you use it. You must have tin dlshe3 or plates greased, uuLs ready cracked and a fork or two greased, then begin to work. As rapidity Is necessary, it Is well for a beginner to have someone near to hold the plates and change them. On no account must they be put on a wartu plate, although in cold weather It is conveDieut to work from, or close to the stove, as the candy keeps hot longer. Try never to stir the candy while the nut is being taken out. Have somo split walnuts at your left hand, the saucepan in front and a greased dish ou jour right. Drop the nut from your left band into tho candy, turn it over with your fork once to make sure it is covered, then tako It out, drop it on tho tin. and repeat the process with other nuts. With practice you will be able to drop with the left hand .as you lift out with the rlghL As soon as ono tin of nuts are hard slip them off with a knife. It someone do this, if possible, pos-sible, whllo you fill a second tin, and then go over them alt a second time; this second coat makes theni much handsomer. As soon as the candy begins to get stiff put it back on tho fire, watch It till It Is liquid again, remembering that it will burn very easily indeed; it will only bear making hot onco after that. Almonds must be blanched and thoroughly thor-oughly dried before they are dropped Into the candy, and for those who Hko tho flavor of scorched almonds they may bo put into a sharp oven till they begin to change color; watch them very closely or they will get brown and lose flavor. If more convenient they may be scorched In a frying pan, shaking them about to precnt burning. burn-ing. When cool they should be dropped drop-ped into the candy In the same way as the walnuts. Carame's. Caramel is really sugar boiled till it changes color, but tho candy understood under-stood as "caramels" is something different. dif-ferent. Coffee Cream Caramels. Two pounds of sugar, one cup of thick cream, two ounces of fresh butter but-ter (salt washed out), extract from two ounces of coffee. Melt the sugar with as little water as itossible in a saucepan sauce-pan over the fire (take care to use a saucepan that will allow for all the Ingredients and gho room for th bubbling bub-bling up); when the sugar bubbles pour lu tho cream very slowly, stirring also very slowly, Uien add the butter and the coffee, stirring gently but constantly con-stantly tho while. As soon as the gyrup thus prepared l. brittle Rnd has a slight odor of caramel, pour half an inch think into tin pans well oiled. When nearly cold mark Into squares with a greased knife. Chocolate u?ed instead of coffee makes chocolate cream caramels. Marrono Glace and Candied Sweet Potatoes. Po-tatoes. For marrons glace you require tbo large French or Spanish chestnuts In perfect condition. Put them into boiling boil-ing water, then remove the outer 6kin. Boil them until Just tender, but not begins to "hair," dip a silver fork into it. let the syrup run off the end, then blow against tho tines sharply; if only a few beads blow out let It boil a minuto longer, then blow again. If balls like soap bubbles float from your fork, wait only a second or so and blow again; tho balls instead of floating will perhaps break as they leave the fork. and. running one Into another, drop to the ground iu a rough semblance sem-blance of a feather! if they do this, take the candy off instantly. This is what is technically called tho feather or 232 degrees P. 'Then squeeze Into It the Juice of a small lemon, and with a spoon work the candy while hot against the side of tho saucepan until It Is slightly white and a little grainy. If you work It a second too long It will go back to solid sugar. This is called opallzed or half-grnlucd sugar and Is used for candying marrons or dried fruit. Vanilla Caramelc. Extfact r Powdered vanilla stirred Into the boiling sugar, cream and butter but-ter (then called cream caramel) makes vanilla cream caramels. |