Page 1ft FOOD SECTION
THE CAPITAL JOURNAL. Sale, Orego.
Holiday Time, Candy Time; Homemade Varieties Always Rate
Divinity
Favorite
Delicacy
From bow on through the
holiday period, home-mad
etndy will bo a favorite treat
round the bom.
Today, tha foods section of
' Iho Capital Journal carries
some recipe obtained from Z.
Remington Davenport, noted
Borthweat candy-maker, who
waa In Salem last week to con
duct a aerlea of dosses in etndy
making under the auaptcei of
the Portland Cai it Coke com
pony and the Capital Journal.
Mr. Davenport if one who
aay there is no luck fat candy-
maklnc. II you follow rulei and
direction! you'll have good can-
ay. He make hit directions
vary specific and they are easy
to follow.
Hera la one of Mr. Daven
port's favorites:
Divinity
Stt cups sugar
Vi cup of glucose
H cup of water
Vi teaspoon of salt
1 teaspoon of vanilla
1 cup walnut meats
i S egg whites
Put sugar, glucose and water
la kettle. Wash the sides down,
but do not grease the kettle as
with fudge. Grease of any kind
destroys the fluff of the egg. 2
ounces hard coconut butter
help the eating quality of di
vinity and also keep it from
drying out so quickly, but must
be folded In at the end of the
creaming of the batch.
Cook first to 240 dt greet.
While it la cooking, break the
egg whites into the beating
bowl in cold weather rinse
the bowl in hot water to take
the chill off. If the batch be
comes too cold it will take too
long for the grain to form and
therefore for the candy to set
This is important as the "stand
up" quality of divinity depends
on the grain in the candy as
well aa the egg white. Beat the
egg whites stiff but not too dry.
When the batch reaches 240
add one-third of it to the beat
en egg white. Pour very slow
ly and beat it In at you pour.
Put the rest of the batch back
en the fire and cook to 250. Be
aura that the egg whites and
the one-third of the syrup is
beaten very stiff before you
add the rest of the syrup. This
might be called the marth-
mallow stage and it la in this
part -of the batch that we get
most. If not all of the fluff.
Then pour the rest of the
syrup, which has been cooked
to XS degrees, very slowly into
tha batch. B it Is poured too
iwS5SSi?IMr. Davenport Tells How
To Make Peanut Brittle
best to maintain the stiff nest of
tha batch from the start At this
stage, after all tha syrup Is all
In tne batch wa are concerned
only with the forming of the
grain in the candy to we do not
need to beat it vigorously. Re
move the beater and stir with
a paddle. Since the grain is
formed by agitation, all you
need to do is stir consistently,
but more or less continually
until the batch begins to set
when It will pile up in the bowl
fold In the melted coconut
butter. Be sure it is well mixed
in, but do not beat Pour out
on a buttered platter or waxed
paper, or drop from a spoon. If
the grain is too slow in form
ing, out tha bowl over a steam
bath and warm It a little. The
hotter tha sugar the quicker it
grains.
If you add fruit, use dry
candied fruit Divinity contains
all tne water it can hold In sus
pension so that any addtlional
moisture will make it sticky. If
you like brown sugar flavor
you may change the formula to
2 cups of white sugar and Vi
cup of brown sugar.
Sugar begins to Invert (car-
melize turn to glucose) at 289
degrees, and Invert sugar draws
tha moisture from the air while
erystaline sugar repels it. Di
vinity is pourous and erystaline,
as are fudge and all grained
candies, so it should be wrap
ped in waxed paper or put in a
cookie jar to keep It fresh for
any length of time. If a piece of
divinity and a piece of brittle
were placed side by side in the
open air, the divinity would
dry out and get hard, while the
brittle would become sticky.
Sausage, Peaches
To serve four, buy one pound
pork sausage links; use 8 peach
halves. Put links In cold skil
let. Add 2 tablespoons water.
Cover; steam 5 minutes and
drain off water. Remove cov
er; cook links until brown and
thoroughly done. Pour most of
drippings from pan leaving
only enough to brown peaches.
Mix '. teaspoon curry powder
with I teaspoon sugar; blend
with fat Add peaches and
brown. Surround sausage links.
COFFEBMAKEB CLEANER
Any brown stains on the In
side of your cofleemaker?
Sprinkle a little baking soda on
a damp sink cloth or kitchen
sponge and rub them off. Rinse
well several times with hot
water, and you'll have a utensil
ready to make really fresh
tasting coffee.
' Peanut brittle is a favorite
on the candy list for young
and old alike. Z. Remington
Davenport noted candymak
er, outlined the following sug
gestions for this treat:
reanat Brittle
ltt lb. (3 cups) sugar
4 lb. (1 cup) glucose
or (Hi cups) corn syrup
1 cup water
1 ox. K cube) butter
H teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 lb. (2 cups) raw
Spanish peanuts
Before you start to cook the
batch measure all Ingredients
and have them ready.
The slab should be dry and
at room temperature.
A wet spot on the slab re
sists the oil, make contact
with the hot candy and causes
it to stick to the slab. Crease
the slab mineral oil it best.
It has no flavor and does not
turn rancid. Butter will do,
Put sugar, glucose and water
in a three-quart, straight side
kettle, stir until dissolved,
bring to boil and wash the
sides of the kettle down.
Put the thermometer in the
batch, and while it is cooking
mix the salt sods and vanilla
together in a small dish, set
to one side ready to be used
at the end of the cook. When
the thermometer registers 240
degrees, add the peanuts. Do
not stir until the batch begins
to boil again to do so may
start a grain. Stir to keep
peanuts from burning. Do not
touch the side of the kettle
above the surface of the
batch. The friction of the
spoon against the sides of the
hot kettle will crystalize the
syrup that Is on the spoon and
these crystals, falling into the
batch, after it has boiled to a
point where there is not
enough water left In the ba'ch
to redlssolve them, will Inoc
ulate the rest of the sugar and
the whole batch may crystal
ize, forming a harsh grain.
Cook to 320 degrees, add the
butter and remove from the
fire. Add the salt, and va
nilla mixture, stir In well,
spread as thin as possible on
greased slab. Be very care
ful. This candy is worse than
a hot stove, you can get away
from a hot stove. Care should
be taken to get the peanuts
out to the edge of the bstch.
As soon as possible, after the
batch is on the slab run
spatula or a knife under the
brittle so as to let the air be
tween the candy and the slab.
This will prevent It from
sticking to the slab. The pea'
nuta in the batch are lighter
than the syrup so they rise to
the top, and the thin hot
syrup runs down to the slab,
where it chills. The uncover
ed peanut give the candy an
unattractive appearance. As
soon as the batch is hard
enough to handle turn the
edges on the fa side back
little, take hold of the bottom
part thus turned up and raise
it to see If it will hold togeth
er, if so turn the batch over.
Then the heat comes up
through the batch, soften the
chilled syrup which runs back
over the peanuts but not off
from them. Stretch in all di.
rections. The thinner the brlt
tie the better It eat.
There are at . least three
good reasons for using raw
peanuts . in making peanut
brittle. When we roast pea
nut to 320 degrees we expel
the moisture contained in raw
peanuts about 7 per cent of
their .weight The natural
thing is for these roasted pea
nuts to draw back out of the
air, this moisture, which is
germ laden and turns the oil
in the peanut, first stale and
then rancid. The stale pea
nut are alto tough. Peanuta
like potatoes are best when
they are first roasted.
As the peanuts roast In the
batch they flavor the syrup,
making a better tasting candy.
You might cook the batch
to 320 and then add roasted
peanut, but the hutks from
the dry peanuts would give
the brittle a muddy appear
ance. These husk (tick to
the peanut when they are
roasted in the batch.
As soon as the brittle is
cold it should be put in an air
tight container, otherwise it
will become sticky. If you
have no slab, fill a cookie
sheet with low sides full
of ice cubes and cover the
cube with a cloth. Oil an
other cookie sheet with no
sides and place it on the
cloth. Pour the batch and
move the sheet back and forth
so that every part comes in
contact with the ice. Turn
the batch over and move the
sheet off the ice onto the
table. Stretch and allow to
cool.
A Fudge'
That's Done
In a Jiffy
Just what the holidays or
dered is a foolproof fudge rec
ipe requiring only two ingred
ients. The tecret of the recipe1
implicity is that it I made
with semi-sweet chocolate bits
that need only the addition of
sweetened condensed milk to
make excellent fudge. The old
fudge failures such as too soft
or crystalline texture, or rock
like hardness are things of the
past with this tested, easy rec
ipe.
With this one recipe of two
ingredient, you can make
plain Fudge, or Chocolate Al
mond Squares, or Peanut Balls.
Coconut Balls, and Pecan or
Coconut Patties. Use this rec
ipe for an old-fashioned Christ
mas complete with home-made
candy for guests or for gifts in
such short time and with so
little work. No doubt, you'll
find some attractive variation I
of your own once you've "made
this deliciou candy.
Two Ingredient Fudge
One Recipe Make Six Candies
2 package (2 cups) aemi
' weet chocolate bit
4 cup sweetened condensed
milk
Melt semi-sweet chocolate
morsels over hot, not boiling
water in top of double boiler.
Remove from heat Stir in milk
and mix until mixture is well
blended. Turn Into pan or shape
in desired form. Allow to stand
several hours.
Variations
Chocolate Almond Squares
Turn mixture into an 8-inch
square pan. Cut into squares;
press whole almoond in each
square. If thick fudge is de
sired, double recipe.
Peanut or Coconut Balls
Shape into Vt inch balls, then
roll In chopped peanuts, or
chopped coconut
Pecan or Coconut Patties
Shape into p inch balls, and
press whole pecan or walnut
in center, or press chopped
coconut on top of pattie.
Taffy; Hit.
With Young
And Old
A Christmas time candy al
ways favorite with the
younger members of the family
is taffy, and E. Remington Dav
enport present the following
recipe for it:
Taffy
ltt lb. (3 cups) sugar
1 lb. (1 cups) glucose
1 cup water
3 oz. ( Vi cube) butter
1 teaapoon vanilla
Butter the side of the kettle.
Put the sugar, glucose and wa
ter in the kettle. Bring to a
boil, wash the sides down
Cook to 296 degrees for a
chewing taffy and 262 .degrees
for a dry taffy. Add the butter
just before the batch is done.
Pour on a cold greased slab
and handle as after-dinner
mints. 1
The great amount of glucose
about. i at much In weight
as sugar is added because we
do not want any grain at all
in taffy, and this amount of
glucose will prevent the crys
tals of the sugar from building
up again after they have been
dissolved In water. In old
fashioned taffy, vinegar was
added for the same reason, to
doctor the batch.
If the butter to added to the
batch just before it is taken off
the fire there eemi to be an
emulsification that makes for
dryer batch of candy, mak
ing it easier to handle.
In pulling taffy, use the ends
of the fingers and pull the
candy out deliberately, folding
carefully so that the air in the
batch is maintained. Do not
squeeze it Pull until it is hard
enough to hold its shape when
it is stretched out on the slab.
Any flavor you like may be
added while pulling. Vanilla,
maple, peppermint, melted bit
ter chocolate, molasses, by
adding Vt cup molasses just
before the final cook.
Toffee Is
Home Treat
Toffee is popular holiday
candy and here is E. Reming
ton Davenport's recipe for it:
Toffee
4 cups sugar
Vi cup glucose
1 cup water.
Wash sides down, cook to
280 add:
4 oz. hard coconut butter,'
Cook to 290, and add:
12 oz. butter,- stir to keep
from burning and cook to
313 and add:
. 1 teaspoon salt '
4 oz. (Vi cup) ground raw
almonds, cook to 320, take
off the fire and add:
' I teaspoon vanilla
(If you have no coconut but
ter use 16 oz. dairy butter.)
Pour on cold oiled slab Vi
inch thick. Mark in square
Hx4 inch while (till warm.
When cold break in piece and
allow 24 hour to mellow. Dip
in milk chocolate and roll in
finely chopped walnuts.
Squash TJeat
Squash is plentiful and
pocketwise. Step up the fla
vor like this:
Squash Specialty
Slice 1 or 2 pounds zucchini
or other soft squash; add 2
sliced onions, Vi teaspoon salt,
3 fresh tomatoes (skinned and
sliced or 1 cup cooked toma
toes), Vi cup water and 1 tea
spoon mixed pickling spice.
You can tie the pickling spice
in a little cheesecloth bag
(and remove it later) or just
toss the spices in, as we do.
Add ceyenne pepper or a
little red pepper to taste; add
2 tablespoons butter or mar
garine. Family will like.
COOKING CABBAGE
Cooked green cabbage tastes
best if it retains some of its
original crispneas and color.
Butter or margarine, melted
and mixed with a dash of Wor
cestershire tauce, makes a sauce
that complements this vege
table' flavor.
CORNED BEEF SALE
id
cobne
FREE! Head of cabbagt with each purchase. Treat the family to a Jigg's Dinner. Lean, bone
less, guaranteed corned beef with a swell flavor.
STAMDING
Rib Roast
The King of Oven Roaata at Pot Roast Price
Armour's Banqaet Beef
Rib Roast tM ,.
Baay to Carve
mrilirf Armour's or
Morrell's
Red Snapper
Sliced 8UversU
SALMON
lAHNEft
Sliced Bacon
b.49'
55'
39
25
45'
59
lb.
lb.
lb.
lb.
PRODUCE
NJ. No. A Site
POTATOES
OoUm Klpo
BANANAS
Arisen)
GRAPEFRUIT
10. 29c
2.29c
it 59c
SNojor
Avocados
For Salad
2.29
Betty Crocker
kA White, yellow, chocolate
UIw IY1IA
3 pkgs. for
89c
Darl-Lac Non-Fot
Powd. Milk IS ft T".. 98c
Tattewell
Pasteurised Proem Cheese
Spread Reg. 89c
CHEESE
Dennison't
CATSUP 14-ox. bottle.
CI A I ID Kitchen Queen
I iiVWI
69c
25-lb. bag
for 29c
$1.85
NESTLES
MORSELS 2 Pfk.V 35c
Please Brand
DOG FOOD 3 f.r 25c
Frath Creamery
BUTTER u 69c
MILK
All Pure Tell Can
Per can
lie
Ask for your Free copy of the Western Family megaiine ,
just out this week.
won
BORDEN'S
INSTANT
CPIRI
f fun
n. J 47to
I MEAT BAKERY VS&ETAB
OM
Mis
Christmas Candy
21c
Fashioned
lb.
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