Show Ruth Howards' Howards I Homey Hints By lIy Huth Muth cowards Howards The Mar Manon Marlon on Club held their m meeting WE Wednesday ne dIlY af aftel lei noon Oct 23 The Thu art ot nt candy was Wa discussed di cu e ed and lea Candy making can be either pleasure or dep depending up ui upon on 10 your s ana u w 1 jb ee e tre tte a few tiN on cand candy making which might make it at itI t a amore I more and met experience I the he utensils and cooking equip equip- aru att Hr very ery liU Important A lat large g e heavy pan should be u used ed to preSent present pre sent ent Darning Durning and boiling overA over A wooden spoon or paddle pi pie pie- eo seats burning of or fingers lingers noise nose and metal discoloration of candy I IA A marble slab is ideal for coolIng cool cool- Ing ng and kneading candy If It yo yocan you youcan youcan can obtain one A candy thermometer thermo thereto meter insured accuracy and success sue sac cess if used correctly Temperatures however var vary with altitude climate and Ingredients Ingredients In In- used therefore the they should hould be determined for sac each individual recipe in a given local ity sty To determine the temperature tempera ture lute to be be used check your thermometer thermometer thermometer ther ther- by Immersing two inches inches in inI I ches of the stem into boiling water normally at sea level le deg F F. F or deg C C. If It the reading for example is la deg at your altitude subs tract S 8 deg I from recipe temperature or if It the reading were deg del F. F add 4 d deg and anu cook to this corrected temperature It If it t is 19 wet humid day add 2 2 deg deg- F. F F Crystallization in candies is hindered fructose and glucose I which h are produced when an acid such such as cream of tartar vinegar I j or ot lemon juice is s cooked with the mugar syrup This process produces pro- pro dupes daces very fine crystals in crystalline crystalline cry cry- candles such I 1 as as fudge and divinity which makes them I taste creamy or prevents ci ery I on completely tely in non non- crystalline candied such as 86 butter butter- scotches caramels and hard tacK Hard water water may may neutralize some j of ot the acid In that case corn syrup or glucose is preferable In the following table proportions proportions of or these materials are suggested sug su d for one 1 cup sugar Cream of or tartar 16 1 teaspoon vinegar teaspoon lemon juice H teaspoon corn J. J t tablespoon table ble- ble spoon glucose 1 tablespoon Substitutions may be made as indicated in the following table Chocolate 1 ounce 3 table table- 20 per cent fat 3 tablespoons butter Thin cream 20 1820 per cent fat 1 cup 1 cup while milk 2 tablespoons butter Keavy cream 40 36 per er cent fat tat 1 C cup P. P 1 l cup thin cream 1820 1820 1820 18 20 per cent tat fat 3 but but- 1 ter tet Whole milk mUk 4 per cent 1 I cup 11 U cup cub skimmed milk 2 z teaspoons butter The Henefer Homemaking Club met Thursday Oct 17 17 to learn more about candy making Mable Winters Waiters demoa demonstrated demon a cream fondant and Ruth demonstrated an uncooked ton fon dant and lollypops 1 What season lends Itself so well to party parties as Halloween While I the witches and goblins are wandering wan wan- dering about It Is a good time for tor the past that age group groupie to stay at home to enjoy the warmth of I good food and go good 1 friends I Some foods naturally ar are ar thought U of at thi this sea lea saru som doughnuts ginger ginger- bread broadband and fod bobbing Speaking Of her gingerbread here ia to a ma Ilk to try GINGERBREAD On third One cup tat H i cup sugar 1 cup sup molasses t 1 1 egg 3 9 cups sifted flour 4 t teaspoons r H teaspoon soda odas a alis 1 1 I teaspoon ginger i t Vt teaspoons cloves H teaspoon cinnamon I 1 R Cre Cream together t tee ugar and tart fat b E g wU thIS too ta Ige ana then add to the first mixture alternately with the he milk Bake m In a moderate oven lI Fl tar 30 to 40 minutes Serve SelVe With c cr eam cheese K or whippy Whipped cream One One- cup of sour lOur milk mUt n used instead may ay be of the sweet milk milt In that case We use 1 l slant teas teaspoon Pooh of l soda da In m place of at one halt k eu a Peon Poon called tailed for tor and 1 use only a 2 teaspoons teaspoon Of baking powder One important thing about gin bre d fa 4 this boat Dont oa bake bake- t In an ans wre Oven ven n th that at Is too foe jot hot member that mola e burro burn U Dont Don't let Jet the P. P ro Fore Pori an new t t tty To ro make th add 44 to the cup Of ot nuU nuts chopp j 4 J. J them I fine walnuts or pecans pecans' H cup orange peel chopped fine Dredge In part of the flour floW from the recipe and add just lust before the final inal f beating This is 19 especially good when served hot with hard I sauce |