Home-Made Candies 109

Peanut Brittle—1 cup sugar, 14 cups unshelled peanuts. Shell peanuts,
remove brown skin, chop fine or leave whole. Melt sugar in frying pan, but
° pt caramelize. Pour over nuts on a platter; mark in squares before it

rdens.

Butter Scotch—2 cups sugar, } cup molasses, } cup butter, 1 tablespoon
vinegar, 2 tablespoons boiling water, . dash of salt, 1 tablespoon Blue
Ribbon vanilla.

Boil sugar, molasses, vinegar, water and salt until brittle, 290°F. Add
butter and vanilla, and pour into greased pans until it is } inch thick.
Mark into squares.

Chocolate Caramels—2 cups brown sugar, 2 tablespoons molasses, 2
— butter, 4 cup milk, 4 squares chocolate, | teaspoon Blue Ribbon
vanilla.

Cook ingredients, except butter and vanilla, to firm ball stage, 248
degrees F. Remove from fire, add butter and vanilla and pour into greased
pan. Mark in squares.

Sea Foam—3 cups sugar, 24 cup water, $ cup corn syrup, 2 egg whites, 1
teaspoon Blue Ribbon flavoring.

Boil sugar, water and syrup to hard ball stage, 254 degrees F. Let cool a
little, and pour slowly into stiffly beaten egg whites, beating constantly.
Add flavoring, and beat until smooth and creamy. Cocoanut or nuts may
be added if desired.

Cream Candy—Delicious candies may be made from the white of an
ene and a tablespoon of cream or cold water lightly beaten together. Into
this, powdered sugar should be stirred until it is the consistency of stiff
dough. Work until smooth, form into small balls, stand on greased paper,
and put in a cool, dry place to harden (about 2 hours).

A variety of flavors of Blue Ribbon extracts may be used, and the candy
may be colored.

Turkish Delight—4 tablespoons gelatine, } cup cold water, 2 cups
sugar, } cup boiling water, juice of 1 lemon, juice of 1 large orange, grated
rind of orange. :

Soak gelatine in cold water. Boil eg and hot water and add to gelatine
mixture. Let simmer 20 minutes, add flavoring and strain. Pour into wet
mould, having mixture about 1 inch deep. Cut in squares and roll in pow-
dered sugar.

Nuts, fruit and coloring matter may be added, if desired.

Salted Almonds or Peanuts—Blanch almonds by putting in boilin
water until skins are loosened. Drain, cover with cold water, and pine
off skins. Remove skin from peanuts. Dry almonds on towel. To every —
pint of nuts allow 1} tablespoons melted butter. Brown delicately in a
slow oven, or in a frying pan, stirring so that nuts will not burn. Drain
on brown paper to absorb surplus fat. Sprinkle salt on nuts while still hot,
using 1 teaspoon salt to every pint of nuts. Stir well. When nuts are
cold, shake in a colander to remove loose salt.