Image provided by: University of Nebraska-Lincoln Libraries, Lincoln, NE
About The frontier. (O'Neill City, Holt County, Neb.) 1880-1965 | View Entire Issue (Oct. 18, 1962)
CREAMY CARAMELS 2 cups sugar 2 cups warm light cream 1 cup light or dark corn syrup 14 teaspoon salt 14 cup margarine or butter 14 cup broken walnuts 1 teaspoon vanilla Combine sugar, 1 cup of the cream, corn syrup and salt in a large heavy saucepan. Cook over medium heat about 10 minutes; stir constantly throughout all cooking periods. Pour in remaining cup of cream very slowly, so that mix ture does not stop boiling at any time. Cook about 5 min utes longer. Stir in margarine about a teaspoon at a time. Turn heat to low and cook slowly to 248°F. until a small amount of the mixture forms a firm ball when tested in very cold water. Remove from heat; add vanilla and wal nuts and mix gently. Allow to stand about 10 minutes and then stir only enough to distribute the walnuts. Pour into ___„r _ l...u_I o o .. a :_i__ w i7uiiviv.u v/ a v/ a iiivii pun, the mixture flow to its own level in the pan. Do Not Scrape The Cooking Pan. Cool to room temperature. Turn the block of candy onto a cutting board; if candy sticks, heat bottom of pan slightly; cool before cutting. Mark off into X-inch squares and cut with a large, sharp knife. Wrap each caramel in waxed paper. If candy is to be eaten right away, it may be dusted with confectioners sugar. Makes about 2 pounds of candy. Creamy Raisin Caramels: Add 1 cup raisins, chopped, with the walnuts. APPLES-ON-A-STICK 8 medium red apples 8 wooden skewers 3 cups sugar Vi cup light com syrup Vi cup water 1 drop oil of cinnamon l teaspoon red vegetable coloring Wash and dry apples; remove stems. Insert skewers in stem end of apples. Combine sugar, com syrup and water in a heavy deep saucepan. Cook over medium heat, stirring constantly, until mixture bods. Then cook without stirring to soft crack stage (285°F.) or until a small amount separates into threads which are hard but not brittle when tested in very cold water. Remove from heat; add flavoring and coloring, and stir only enough to mix. Hold each apple by skewer end and quickly twirl in syrup, tilting pan to cover apple with syrup. Remove from syrup; allow excess to drip off then twirl to spread syrup smoothly over apple. Place on lightly buttered baking sheet td cool. Store in cool place. * Downtown location convenient to shopping, theatres, business dis trict * Completely Air Condi tioned * Flva famous rastau rants including tha Col- |||||||| lags Inn Portarhousa flHHf; and tha Wall of tha Saa JHQ, * Drrva In Garaga H|hR 1" -■— COM E TO Minneapolis a Weekend ONLY the LEAMINGTON •Were the Extraordinary in Luxury ★ 800 Luxurious Outside Rooms Accommodations — Little EXTRAS end Suites that make you feel "Soecial "No * Gratis TV and Radio matter where you travel for busi- * Completely Air Conditioned ness or vacation, you’ll lone re- J PARKING member the quality appointments mtJLZSi 14 rm. and conveniences found rarely — but ALWATS at the New Leaminf ton — Minneapolis’ finest hotel address. ONLY THE LEAMINGTON has SIX Dininf and Winin( Rooms. _ FREE wnta for II Mft Illustrated Color Brochura and Mop of Downtown | MifUMaaoiii thow in( location of Siam. Thaatraa, Banks. ^Offica Bulldinp. and Ona-Pfat Straots. mm* mm ym* Im+rm»«f •'•rW* Ite* I *Alf«M I Ot»_J SUta_ | HOTEL eneca Proper oddress for the Executive. Steps from world-famous Michigan Avenue specialty shops. Rush Street entertainment, Lake Michigan.. .5 minutes from the Loop. Deluxe accommodations - finest service. Complete facilities {jnder one roof. Singles from $10, Twins from $13, Suites from $22 John W. Bokhman, Jr., gen. Mgr Ok, Ctdeag/th &xc£uAA0e Gold, CooAt, SUPERIOR 7-2380 200 E. CHESTNUT