By Susan M. Barbieri

While Candyland opened its doorways in downtown St. Paul in 1932, it used to be referred to as Flavo Korn and offered almost always popcorn to workplace employees and the throngs that coated up open air the numerous glowing downtown motion picture palaces. Streetcars plied the brick-paved streets prior to giving strategy to buses, and the nook of Wabasha and 7th Streets used to be thought of the center of St. Paul and the city's personal motion picture row. The motion picture theaters and streetcars are gone, yet through the years, Candyland has survived momentous social swap and concrete revitalization efforts to develop into a vacation spot for generations of holiday makers lured by means of the store's signature popcorn blends and delectable selfmade candies and fudge.

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Extra resources for Candyland in the Twin Cities: Popcorn, Toffee, Brittle and Bark

Sample text

Wipe off slime with paper towels. Cut the skeleton into small pieces that fit easily into a saucepan or stockpot, depending on quantity. 2 Cover the skeleton with water. Add a dash of salt and pepper. Heat to boiling; reduce heat.

Strain through a double thickness of cheesecloth. Discard bones and vegetables. Cool stock slightly. Refrigerate overnight. Skim any solidified fat from top. Nutritional information not available. RABBIT STOCK Follow the recipe above, substituting 1 1/2 to 2 pounds rabbit backs, ribs and other bones for the game bird bones. Continue as directed, cooking for 2 to 2 1/2 hours. How to Make Fish Stock 1 Remove the guts, gills, fins and tail, after cutting out the cheeks (arrow). Use kitchen shears or a sharp knife.

Roast until well browned, about 1 hour, turning bones once during roasting. Transfer bones to a stockpot. 2 Loosen browned bits from roaster by stirring, adding 1 cup water if necessary. Pour liquid into a large measuring cup. Skim fat; discard. Return liquid to stockpot. 3 Add remaining ingredients to stockpot. Cover with cold water. Heat to boiling over medium-high heat. Reduce heat. Skim foam from top of stock. Simmer for about 8 hours, skimming periodically, and adding water as necessary to keep the bones covered.

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