CANDY MAKERS' TOOLS

Unless one intends to make candy to sell, or on an unusually large cale, no large assortment of tools is necessary. In these days most kitchens contain everything in the line of tools that are absolutely indis­pensable, but a few suggestions along these lines will not come amiss.

For use in boiling sugar a granite kettle is the best, but those made of brass, copper, or tin may be used.

Candy tongs and candy dippers, although not an absolutely necessary adjunct, are, nevertheless, very handy; but if not convenient an ordinary silver fork and spoon will answer the purpose.

Wooden paddles or spoons are the best for stirring. Oiled or waxed paper should always be on hand and freely used. On the judicious use of FLAVORINGS. flavors depend many varie­ties of candy. If it were not for flavors there would be but few varieties. It is essential, therefore, that the amateur learn to make the different flavors. Of course, like every­thing else, they may be purchased, but there is far too much adulteration practiced by manufac­turers. Home-made bread is preferable to that bought from bakers, because it tastes better, is cleaner and purer, and there is no reason why home-made candy should not be up to the same high standard.

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