The Materials and Tools. — Confectioner's powdered sugar is the best to use for uncooked candies as it is prepared expressly for this pur- pose. It is a kind of powdered sugar much finer than the ordinary powdeued sugar. When the confectioner's sugar is not easily ob- tained the ordinary powdered or fine granulated can be used. For the kind of sugar to use for cooked candies see what we say under "Fondant." Have nuts or fruit thoroughly dry before using them in can- dy. Slightly salting most nuts before using them will improve the flavor of the candy. If almonds are to be pounded they will pulver- ize more readily if after being blanched they are well dried in an open oven. Oil, or washed butter is the best to use in greasing tins for deli- cate candies like macaroons, kisses or ratafias, as salted butter or lard is apt to imi3art an unpleasant taste. Porto Rico molasses of a medium grade is best for candy; or use. the best New Orleans molasses. Unsweetened chocolate can be used for caramels and similar candies, but confectioner's sweet chocolate is better to use to dip candies in. Many ladies are bewildered by the list of tools and their names, but good results can be obtained with a small sauce=^pan, and a silver spoon and fork, although a few other things are an advantage and can be obtained if candy is to be made often. The sauce=pan should not be iron, but brass, copper, tin or enamel will do; 2 or 3 small wooden paddles will be useful. A thermometer costing $2.00 to $2.50 for testing sugar will be convenient if much candy is made, but as there are other tests it is not essential. A marble slab with a smooth top will be a convenience but a large meax plate can be used U7 448 HOME CANDY MAKING for small quantities if you haven't that. Candy tongs and candy dippers will also be an advantage, and so will a stout candy hook fastened to the wall on which to pull candies. Any blacksmith can make such a hook, using | inch iron, about 14 inches long, bending it into the shape of a fish hook, sharpening the point, and flattening the other end and boring 3 screw holes in it. Fasten it up about 5 feet from the floor. In making candy use a vessel deep enough to hold it when it boils up, and lift it from the fire when it is in danger of boiling over. Watch carefully to keep it from burning. In Pulling candy have the hands well greased, throw the candy over the hook and pull it towards you; as a rule, take hold of the candy firmly, and make that move without sliding the hands over it or you will blister the hands; as soon as the candy seems likely to break, throw it over the hook again, and continue pulling it thus until it is white and nearly cold. Greasing the hands is better than flouring them when handling candy as the flour is apt to unpleasantly affect its flavor. Coloring.— For this use vegetable colors only, and they are better prepared at home than when bought at the stores. For preparing various colors see "Frosting" for cakes. For amber or light hrown, use a little caramel. For carmine or pink, use some of the cochineal. For green use more or less of the spinach green, according to the shade desired. For yellow use saffron, or grated orange rind, which is better, and so on. Only a little coloring matter is needed.

AI-modernized reading of the original text

The Materials and Tools. — Confectioner's powdered sugar is the best to use for uncooked candies as it is prepared expressly for this purpose. It is a kind of powdered sugar much finer than the ordinary powdered sugar. When the confectioner's sugar is not easily obtained the ordinary powdered or fine granulated can be used. For the kind of sugar to use for cooked candies see what we say under "Fondant." Have nuts or fruit thoroughly dry before using them in candy. Slightly salting most nuts before using them will improve the flavor of the candy. If almonds are to be pounded they will pulverize more readily if after being blanched they are well dried in an open oven. Oil, or washed butter is the best to use in greasing tins for delicate candies like macaroons, kisses or ratafias, as salted butter or lard is apt to impart an unpleasant taste. Porto Rico molasses of a medium grade is best for candy; or use. the best New Orleans molasses. Unsweetened chocolate can be used for caramels and similar candies, but confectioner's sweet chocolate is better to use to dip candies in. Many ladies are bewildered by the list of tools and their names, but good results can be obtained with a small sauce-pan, and a silver spoon and fork, although a few other things are an advantage and can be obtained if candy is to be made often. The sauce-pan should not be iron, but brass, copper, tin or enamel will do; 2 or 3 small wooden paddles will be useful. A thermometer costing $2.00 to $2.50 for testing sugar will be convenient if much candy is made, but as there are other tests it is not essential. A marble slab with a smooth top will be a convenience but a large meat plate can be used U7 for small quantities if you haven't that. Candy tongs and candy dippers will also be an advantage, and so will a stout candy hook fastened to the wall on which to pull candies. Any blacksmith can make such a hook, using | inch iron, about 14 inches long, bending it into the shape of a fish hook, sharpening the point, and flattening the other end and boring 3 screw holes in it. Fasten it up about 5 feet from the floor. In making candy use a vessel deep enough to hold it when it boils up, and lift it from the fire when it is in danger of boiling over. Watch carefully to keep it from burning. In Pulling candy have the hands well greased, throw the candy over the hook and pull it towards you; as a rule, take hold of the candy firmly, and make that move without sliding the hands over it or you will blister the hands; as soon as the candy seems likely to break, throw it over the hook again, and continue pulling it thus until it is white and nearly cold. Greasing the hands is better than flouring them when handling candy as the flour is apt to unpleasantly affect its flavor. Coloring.— For this use vegetable colors only, and they are better prepared at home than when bought at the stores. For preparing various colors see "Frosting" for cakes. For amber or light hrown, use a little caramel. For carmine or pink, use some of the cochineal. For green use more or less of the spinach green, according to the shade desired. For yellow use saffron, or grated orange rind, which is better, and so on. Only a little coloring matter is needed.

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