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Classic
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page 98
then pour on a greased platter. As soon as cool enough, begin to throw up the
edges and work, by pulling on hook or by hand, until bright and glistening like
gold; flour the hands occasionally, draw into stick size, rolling them to keep
round, until all is pulled out and cold. Then with shears clip a little upon
them at proper lengths for the sticks, and they will easily snap; flavor as you
pour the candy out to cool.--Sterling Robinson.
POP-CORN BALLS.
Pop the corn and reject all that is not nicely opened; place a half bushel on a
table or dripping-pan; put a little water in a suitable kettle, with one pound
sugar, and boil until it becomes quite waxy in cold water; remove from fire and
dip into it six or seven table-spoons of gum solution, (made as thick as
molasses by pouring boiling water on gum-arabic and letting stand over night);
pour mixture over the corn, putting a stick or the bands under the corn, lifting
it up and mixing until it is all saturated, let stand a few moments, then flour
the hands slightly and press into balls. This amount will make one hundred
pop-corn balls such as the street peddlers sell, but
for home eating, omit the gum solution, and use a half pint of stiff taffy made
as above for one peck of popped corn. This will make twenty rich balls.--Bert
Robinson.
AUNT TOP'S NUT-TAFFY.
Two pints maple sugar, half pint water, or just enough to dissolve sugar; boil
until it becomes brittle by dropping in cold water; just before pouring out add
a table-spoon vinegar; having prepared the hickory-nut meats, in halves if
possible, butter well the pans, line with the meats, and pour the taffy over
them.--Estelle and Hattie Hush.
VANITY PUFFS.
Beat five or six whites of eggs very stiff, add a pound of sugar, flavor with
lemon or cardamom, cut off about egg-size with a table-spoon, put on buttered
paper, and let dry in a cool oven two hours.--Mrs. H. C. Mahncke.
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