European Stars and Stripes (Newspaper) - September 08, 1989, Darmstadt, Hesse                                Daily pralines a taste of the South by Sharon judging Peohl who live m known Tor having a a Cooks add i Gar to it got. And Sprino Jyh tomatoes blot Magazine Tiey cover hams Vilh , sugar Lor baking and Mke  varieties of  Pic Mes and Reli lies he  drink at every  except breakfast is  Tea  plenty of sugar stirred into it no Southern meal would be Complete without a Sweet dessert fruit pies fruit cobblers Rich puddings tall layer cakes with thick icings several kinds of nut candies those Are traditionally served Al the end of every lunch or dinner in the South f or special occasions such As holiday., birthday or any kind of parly a dessert Buffet is be up offering a Large array of homemade stools to b considered a Good Cook in the South a person a to be particularly Good Al making desserts homemade candies a o very popular in dial Region of the United slates Southern cel at making dark heavy chocolate fudge it mite divinity and crunch / Peanut Brittle a " favorite Candy throughout the South i.  s a re confection made from  Sii i  and pecans pralines Are served alter ". I. I v in ii As an essential part of Ricsy i Vij i a special  in at the following n i a  ver Rifle fail kinds of pralines of r j h.  d  pralines an turn pralines the kind of u i Ili get in me can restaurants throughout she Southwest. Equally delicious Bulle milk Pralmus Are a soil version of tins Candy the style that is and Rcd in the Southern part of the United Stales both of inem Are guaranteed to satisfy even the most  connoisseur of this delicious Sweet note Cand a Rig can to Sticky business especially because temperatures and Liming Are so important so follow recipe directions carefully ii com have a Candy thermometer Good results Are less difficult to obtain ii you Don t  a Candy thermometer you can use the  test to determine it inc  sugar i lure has reached the desired temperature soft Ball stage to lest Lor soil Ball Slaye put an ice cube in a Tea cup. Till Iho cup with cold water and set it near the stove where the Cand is boiling at. Or ust before the end of the boiling time my caled in each recipe use a clean spoon to remove a very Small amount of sugar syrup Iron the pan drop the syrup into the ice water ii it forms a Ball when you Emch it Between your fingers then the boiling syrup has reached the soft Ball stage " if the syrup disintegrates m the cup continue boiling it and test again at one minute intervals if the syrup forms a hard Ball in the ice water it has already continued on Page 14 Stoio Iranno a t3 Iii. I i Friday september 8,1989 the stars and stripes Page 13