Stick Candy.—­Three pounds of granulated sugar, two cups of water, one teaspoonful of cream of tartar dissolved in a little warm water.  Stir over the fire till the sugar is dissolved; cover the kettle while the syrup is boiling and skim carefully a few drops.  When it will harden in cold water, take from the fire and add the flavoring and coloring, then pour on well buttered plates.  When cool, pull, and make into sticks or mark off into squares.

[Candy making 855]

School Girl’s Delight.—­Two cups of white sugar, three-fourths cup of golden color corn syrup and a quarter cup of water.  Put into a granite sauce pan and boil till a little will crisp in cold water.  Beat the whites of two eggs very stiff in a large bowl; pour the syrup very slowly into the bowl, beating the while, and beat and stir until it begins to harden.  Then add one teaspoonful of vanilla, half a cup of chopped nutmeats, and five cents worth of dates, cut up with the scissors.  Pour upon oiled paper in a flat pan and cut in squares.  Those who eat this candy will ask to have it made again.

A Few Hints.—­Many candy makers consider coffee A sugar, better than the granulated, as being purer.  Choose a sugar that is dry, uniform in quality and with hard, sparkling crystals.  Cane sugar is greatly to be preferred over beet sugar.  When you can, let the sugar and water stand together for some time.  The syrup may be stirred until it reaches the boiling point, but not afterward.  Unless otherwise specified, cook over a hot fire.  The syrup passes quickly from one degree to another and must be tested often and carefully.  Cream of tartar must be dissolved in a little warm water before being put into the syrup.  So also must soda.  If you use nuts, be careful to remove every particle of shell and skin before putting them into the syrup.  Almonds are blanched by letting them stand in boiling water for a few minutes and then nipping off the skins between the fingers.  They should be warmed in the oven before being put into the syrup.  Dessicated cocoanut should be steamed a few minutes before being used; put in a dish in a colander over boiling water.  Use the fresh cocoanut if you can get it.  Bonbons made of fondant are probably the easiest form of candy making for the amateur to attempt, and the most interesting on account of the variety possible through the use of other materials in combination.

[858 Mothers’ remedies ]

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Apples.—­Keep in a dry place, as cool as possible, without freezing.

Brooms.—­Hang in the cellarway to keep soft and pliant.

Cranberries.—­Keep under water in cellar; change water monthly.