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An aglet (/ ˈ æ ɡ l ə t / AG-lət) [1] or aiglet is a small sheath, often made of plastic or metal, attached at each end of a shoelace, a cord, or a drawstring. [2] An aglet keeps the fibers of the lace or cord from unraveling; its firmness and narrow profile make it easier to hold and easier to feed through eyelets, lugs, or other lacing ...
Roll out the potato candy to a 12-by-10-inch rectangle (about ¼-inch thick), dusting the top with powdered sugar if it becomes sticky. Spread the peanut butter in an even layer over the potato candy.
Black shoelace. Shoelaces, also called shoestrings (US English) or bootlaces (UK English), are a system commonly used to secure shoes, boots, and other footwear. They typically consist of a pair of strings or cords, one for each shoe, finished off at both ends with stiff sections, known as aglets. Each shoelace typically passes through a series ...
A way for candy makers to show that a candy was trademarked was to stamp an image or initials on the candy. [3] In the late 19th century and especially the early 20th century, industrial candy making was almost exclusively a masculine affair, and home-based candy making was a feminine affair. [4]
This year, your Christmas must-make list just got extra sweet with these 80 best Christmas candy recipes. Related: 200+ Christmas Cookie Ideas Your Family Will Love This Holiday Best Christmas ...
Close-up of a shoelace knot. The shoelace knot, or bow knot, is commonly used for tying shoelaces and bow ties. The shoelace knot is a doubly slipped reef knot formed by joining the ends of whatever is being tied with a half hitch, folding each of the exposed ends into a loop and joining the loops with a second half hitch. The size of the loops ...
A hard candy (American English), or boiled sweet (British English), is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane , lollipops , rock , aniseed twists , and bêtises de Cambrai .
While our crack grapes (and strawberries) dried for Kuiper's recommended 30 minutes time, we placed the opposite end of each stick into squares of green floral foam to hold them upright.