American Agriculturist, April 14,1923 
349 
Popular Candy Recipes 
Mabel F. Mitchell Gives Some Which Use Molasses 
A FEW weeks ago we gave recipes on 
the use of molasses in cookies and 
bread. But it is perhaps even better 
used as an ingredient for delicious 
home-made candies, and the following 
recipes should be extremely popular. 
Peanut Candy 
One pint of molasses, juice of one-half 
lemon; one and one-half cups of pea¬ 
nut meats; one tablespoon butter. Boil 
the molasses, lemon juice and butter,' 
and when it forms a hard ball in cold 
water, remove from stove and beat, 
adding the nuts. Cut in squares be¬ 
fore real cold. 
Chocolate Marshmallow Candy 
One cup molasses; 2 ounces grated 
chocolate; 1 cup thin cream; % tea¬ 
spoon vanilla; cup brown sugar, or 
corn syrup; Vz teaspoon soda; 1 dozen 
marshmallows. Boil molasses,, sugar, 
chocolate and cream to the hard ball 
stage, then add soda and vanilla and 
beat thoroughly. Just before taking 
from the stove, add marshmallows, cut 
into bits, and let stand on the back of 
the stove until they are melted, then 
beat well. Pour into greased pan and 
when cold cut into squares. 
Butter Scotch 
One cup sugar; cup molasses; 1 
tablespoon vinegar; 2 tablespoons boil¬ 
ing water; Vz cup butter. Boil the in¬ 
gredients until the' crack or brittle 
stage. Pour into buttered pans about 
14-inch thick, and mark into squares 
while still warm. 
Sorghum Pop-Corn Bars 
Two cups sorghum; % cup thin 
cream; 1 pint popped corn. Boil mo¬ 
lasses and cream to hard ball stage. 
Stir in the popped corn and mix well. 
Turn into a square or oblong pan well 
buttered, and press until flat on the top. 
Cut into bars when cold. 
Plain Molasses Taffy 
Two cups molasses; Vz cup corn 
syrup. Boil to the crack stage, turn 
out into greased pan and when cool 
pull until light colored. Cut into vari¬ 
ous shapes with sharp scissors. Some 
add one tablespoon vinegar just before 
removing taffy from the stove. Others 
a half teaspoon cream tartar, which 
makes your candy whiter. 
Pop-Corn Nut Brittle 
One cup molasses; Vz cup brown 
sugar; Vz cup corn syrup; 2 quarts 
popped corn; 1 cup chopped peanuts. 
Boil molasses, syrup and sugar, to the 
crack stage. Stir in corn and nuts until 
all are covered with the mixture. This 
will sometimes press into shapes, and 
then be broken into various shapes and 
sizes, while at other times each kernel 
will be nicely coated. Good either way. 
This is also very nice poured over 
puffed wheat or rice, thus combining 
food with candy, and is good for the 
children. Marshmallows may also be 
dipped in this mixture and are delicious. 
SAVE ON LABOK AND MATERIAL 
Two neighbors decided last summer 
that it would be necessary to paint 
their homes. One house was colonial 
yellow, with white trimmings, and the 
other a white house with green blinds. 
In both cases the buildings were badly 
soiled and stained, but the paint itself 
Was in fairly good condition. 
Neighbor No. 1 tried an experiment. 
He hired a young fellow out of work to 
Wash the outside of his house with soap 
powder, water and a scrubbing brush. 
As a portion was finished, it was rinsed 
With the hose. The results were so emi¬ 
nently satisfactory that Neighbor No. 1 
decided that it was not necessary to 
spend a couple of hundred dollars in 
painting that year. 
Neighbor No. 2, an energetic widow, 
employed the same young man to give 
the outside of her house a bath. The 
results were equally good. Both home 
owners then had a painter come and 
paint porch floors, steps, railings and 
pillars, and, presto! the houses looked 
so Well that they will go throu|^ this 
summer nicely. 
' Paint saves the surface, and too 
heavy a coating is not desirable. Each 
family estimates that they have saved 
about $150 by the method described, 
for the next coat of paint will last so 
much longer.— Emma Gray Wallace. 
PRETTY PANSY PACES 
Who does not admire the pretty 
pansy faces, with their varied mark¬ 
ings? They laugh at us all summer 
long, in all climes and under all 
conditions. 
Still pansies have very definite likes 
and dislikes. They like partial shade, 
coolness, and moisture. I have seen 
them growing in the hottest sun and 
blooming bravely, though the soil in 
which they were growing was poor and 
dry. This made them give small 
blooms, but they bravely did their 
best. 
If you want big blooms of rich dark 
coloring, get a good strain and plant 
in a rich soil in partial shade, where 
tree roots do not sap the moisture. Give 
them plenty of water. They are like 
the voilet, natives of woody vales, 
where the soil is deep and mellow, and 
moisture is abundant. To get the best 
results you should give as near these 
conditions as you can, but don’t give 
up your pansy faces if you cannot, for 
they make the best of conditions as 
they find them. The earlier you sow 
the seeds the finer flowers you will 
have.— Rachael Rae. 
OUR MEDICAL QUESTION BOX 
Dear Hr. West : 
I am badly troubled with my feet, hav¬ 
ing pain constantly under the toes. My 
mother and grandmother had severe foot 
trouble before me and this pain frightens me. 
Mrs. R. W. G. 
Bathe your feet night and morning, 
and sprinkle the parts under the toes 
that are so sore with a little pulverized 
tannin. Give your feet deep-seated 
massage every night, using a little 
olive oil and pressing and rubbing the 
bones thoroughly in order to quicken 
the circulation of blood through all the 
tissues. 
Always wear good whole stockings 
(by that I mean none that are mended), 
‘and the best of cushioned footwear with 
good heavy soles. 
* * * 
My hair is very thin dnd oily, with split 
ends. Would massage help? So far it has 
had no effect. Does this result from any 
other trouble? Miss W. H. F. 
Yes, the general condition has great 
effect upon the hair, which, as you 
know, springs from the nervous system. 
In your case the oil glands of the scalp 
are overactive. I would suggest that 
you trim the split ends regularly every 
week or two, and that you rub into 
the scalp every night the following 
tonic: 
Quinine Sulphate, % dram ; Chloralhydrate, 
% dram; Camphor, % dram; Oil of Cajeput, 
% dram ; Oil of Bay, 1 dram; Alcohol enough 
to make 8 ounces. 
* * * 
I suffer greatly from sick headaches, have 
a yellow skin, become very dizzy and have 
a blur across my vision. I am not able 
to go anywhere to spend the day without 
returning with an attack. Miss A. M. E. 
Yours is a clear case of billious head¬ 
aches, You must be very careful of 
your diet. Do not partake of any foods 
containing white flour, any rich, heavy 
gravies, any made-over dishes. Confine 
yourself to bran and graham flours, to 
green vegetables (no potatoes, as they 
are too starchy). No tea or coffee, no 
dairy foods for the present. You may 
have lean meats. This seems a re¬ 
stricted diet, to which I will add an 
abundance of fruits, especially the juices 
of lemons, oranges and grape fruits. 
Jhese juices have a particularly sal¬ 
ubrious effect on the liver. 
You should breathe deeply of fresh 
air all of the time, and should walk in 
every kind of weather from two to five 
miles daily, breathing deeply the while. 
Wear some good gloves on your hands 
in the spring of the year when they 
are soft and tender, then you will not 
have the skin peeled off when you 
strike them unexpectedly. 
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