HOVEL AND DELICIOUS GANDIES.

Gisborne Times, Volume XXVII, Issue 2396, 11 January 1909, Page 6

HOVEL AND DELICIOUS GANDIES.

WHOLESOME SWEETMEATS

Xvit Caramels.—Put a cupful of granulated sugar into a granitewar-o saucepan and stir constantly over a slow fire until the sugar is melted, taking care it does nob brown. As soon as the sugar becomes a syrup, add a cupful of rich milk or cream and stir constantly until the sugar is all dissolved. Add next a cupful of granulated and of light-brown sugar and boil steadily until the, mixture forms a soft ball when tested in cold water. Take from tho fire, add a cupful of coarsely chopped nut meats and stir to a creamy consistency. Pour into a shallow' pan lined with paraffine paper, spread smoothly about half an inch in thickness,, and mark into squares while still warm. These caramels-are perfectly-delicious, being both waxy and creamy. Any single kind of nut meats may be used. Chocolate Gumdrops.—Purchase a poun dof gumdrops-and give them a coat of .chocolate. To every ounce of unsweetened chocolate, melted, -add two tablespoonfuls of sugar, and a bit of butter. Stir over the fire till .smooth, and, while it is warm, dap the drops into it with .a fork and place on a buttered plate. If the chocolate becomes too stiff, thin cautiously . with sugar syrup. The chocolate entirely changes the character of the gumdrops, “greatly improving their flavor. Fig Candy.—Boil two cupfuls of granulated sugar and one cupful of water until it turns' a pale straw color ; add a small bit. of cream of tartar and remove from the fire. Spread one cupful of chopped figs in a buttered pan and pour the boiling syrup gently over them. When nearly cold mark off into square. Dates may be used in place of the figs. x ~ Cocoanut Squares.—Butter the inside of a saucepan; put in half a cupful of milk, one cupful- of shredded cocoanut, and two cupfuls- of sugar. Cook about five minutes, or until the mixture forms a soft ball when tested in cold water; then take from the fire, "stand l in a pan of cold water, add vanilla flavor, and stir briskly until creamy. Pour into a buttered pan and mark into squares while still warm. Almond Brittle.—One cupful of granulated sugar, one cupful of chopped almonds-, a piece of butter the size of a walnut-. Melt the sugar and the butter and stir-in. the nuts. Pour into a buttered tin. Nut Pralines.—Three cupfuls of brown sugar, one -cupful of milk, butter the size of a walnut. BoiT until you make it into a soft ball in water. Then take from the fire, add ia cupful of chopped English walnuts, pecans, or almonds, and 1 stir till it begins to stiffen. Pour into a buttered pan, and with a teaspoon mould into small pyramids. Cap -each with half a nut.