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22 HOW TO MAKE CANDY.
one time. When theyare finished, put
l sugar, wrap them in fancy papers’
t a motto in each, and fasten them with
Sometimes a cracker istfolded u
in each, which is made with two narrow strips of stiff pa 9,.’
a small piece of sand or glass paper is pasted on the end of
each, and these are placed over each other with a little ful-
minating powder between, a piece of tlnn paper is bound round
it, and pasted to keep them together, when these are pulled
asunder, the two rough surfaces meeting cause thepowder to
explode, and out flies the ball of sugar with the motto. This
innocent amusement often causes much mirth in a company.
BRANDY BALLS, me.--These are made from loaf sugar
boiled to the crack, and colored either with cochineal or say.
fron, and finished in the same way as acidulated drops, with.
out being flattened.
CLovs, GINGER, on PEPPERMINT CA.NDY.-These ‘are an
made in the same way as raspberi'y,. using thehessential oil of
each for flavor. For clove, the mixture, whilst boiling, is
colored with cochineal; ginger with saflron; but the pep-
permint must be kept perfectly white, except the stripes,
which is done by cutting off as many pieces from the bulk as
you have colors, which should be inpowder; put a sufficiency
-in each piece to give the desired tint, and keep them warm,
When the remaining portion of the sugar is pulled, lay them
over the surface in narrow stripes, double the roll together,
and the face each way will be alike. Pull them out into long
sticks and twist them; make them round by rolling them
under the hand, or they may be cut into small pieces with a,
pair of shears or scissors.
Noemi.-Two pounds of sweet almonds, one pound of
sugar, one pound of water. Blanch the almonds, and cut
them in slices, dry them at the mouth of a cool oven, and if
slightly browned, the better: powder the sugar, and put it
into a stew-pan, with the water; place it on the fire to melt,
stirring it with a spatula until it becomes a fine brown, then
mix in the almonds, and let them be well covered with the
sugar; pour it out on an oiled marble-stone. It may be
made into a thick or thin sheet, and cut with a knife into
small pieces, such as dice, diamonds, etc. The surface may
be strewed with currants, fillets of pistachios or coarse sugar,
and cut into different forms with tin cutters.
It may also he formed into baskets, vases, etc. Oil the in-
terior of a mold, and spread the nogat over it, whilst warm,
as thin and even as possible. To save the fingers from being
burned, it may be spread with a lemon. Detach it from the
mold when warm, and let it remain until cold, that it may
under each hand at
them into powderet
fringed at the ends, pu
small hands of gold paper‘.