CANDY RECIPl'ES
CONT. from last week, " IT O'T E S:
(4) If the mixture curdles vdiile cooking, •
there’s no harm done (don’t throw it out).
Stir well to keep from sticking and burn
ing. The lumps formed by curd!ing will
come out in the "beating.
(5) If candy is overcooked and has a tend
ency to sot before it is poured out, a
small amount of hot milk may be added unti]
the mixture is of the proper consistency tc
rcur. Or, the whole batch may be turned
out on a board or metal table top and work
ed and kneaded with the hands until smooth,
it is then patted out flat and cut into
sounres.
(6) If the mixture is slightly undercooked,
it usually can be "beaten out" ujjtil it
becomes creony and firm; just continue
beating even after the mixture is cold—
tb\ longer the beating time the better the
texture.
(7) "ecans, if used, may be slightly toast
ed before adding to candy (the flavor is
much better).
(8) Cdas and ends (crumbs and irregular '
pieces) cun be kneaded in with tho hands,
and the candy then shaped into balls or
bonbons and rolled'in chopped nuts, cocoa
nut, colored sugar, etc; or the balls may
le dro-add in chd eolate or melted fondant.
(9) Good, creamy, cyc-at>pcaling candy can
be made'by observing rules of cooking and
beating,—and care in cutting and handling.
(10) Keep in a tin or glass container to
insure a creamy texture and mellow flavor.
Divimi*r
? c sugar
4 T ccm syrup
v tsu sclt
1 e boiling water
2 egg whites
Flavoring
Idi" sugar, salt, syrup and cook until a
soft ball foms when tested rith cold wator
Add \ the hot syrup very slorly to unbeaten
eg.: whites, beating as the syrup is added.
put r.raining syrup back on the stove and
cook until very hard ball ift fomed, then
add -lorly to first mixture, add flavoring
b t until stiff enough to drop from a
spoon. .
2 c sugar
2 T Corn syrup
pinch salt
3/4 c boiling water
Boil all inprodionts to soft ball ,removo
frcn fire, pour int6 shallow plate rinsed
first in cold water, let stand until a
dor.t is loft when punched, TJork with '
s’-'oon or paddle until nurture is white,
then knead with hands until soft and
creamy—Allow to stand in on airtight con
tainer to ripen, 1 to 6 days.
TABLE:
Soft Bell 238°
Medium Sc.ft. 240°
•p ^,- c^ r4-Q/i o°
DIRECTORY
DR. r. R. .SIMS
DENTIST
PALMER ALASKA
DAVID II 0 E II N MD
BERNICE ANDREWS MD
.PHYSICIANS SURGEONS
pALICR ALASKA
PEARL WHITE LAUNDRY
BRING US YOUR LAUNDRY WORRIES,
IRENE LEPAK
LOYAL ORDER si MOOSE
LODGE moose hall NO. 795
MEETS 2nd and 4-th TUESDAYS 8 p.m.
VISITING MEMBERS ARE WELCOME
■HELLERS BARBER SHOP
HAIRCUTS SHAMFOOS
SHAVE S
LOU'S BEAUTY SHOP
PERMANENTS
SHAMPOOS & WAVES
ANCHOPACE-OTTJCAUA
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Tuesday.—Thursday—Saturday 9:00 am
Leaves Gulkana
Wednesday—Friday—Sunday 9:00 am
AIICUORAOE-PAIIiSR-UASIIIA
Leaves Anchorage daily (except■Sanday) '
10:00 a.m. 6:00 p.m.
Leaves Palmer daily
9:00 a.m.
5:00 p.m,
Leaves Falmer for Uasilla 1:00 pm
Leaves Wasilla for Palmer 2:30 pm
SUNDAY BUS'leaves Anchorage for Palmer
9:00 a.m,
6:00 p.m.
FAUER TICICT OFFICE:
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