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CANDIES / CONFECTIONS
| BLANCHED
ALMONDS |
| Put them into cold water, and allow it to
come to a boiling point; then remove the skins, and throw them into cold
water a few moments to preserve the color. For salted almonds, prepare as
above; put into a dripping pan with some lumps of butter; set into a
moderate oven until nicely browned. Sprinkle over them some salt, and toss
until thoroughly mixed. Peanuts may be prepared in same manner. |
| BUTTER
SCOTCH |
| Two cups brown sugar, two cups molasses, two
tablespoonfuls butter, two tablespoonfuls vinegar. Boil until it threads;
then pour into shallow pans to harden. |
| CHOCOLATE
CARAMELS |
| One cup of sweet milk, two cups of brown
sugar, two cups of molasses, one pint of water, a tablespoon of butter.
Flavor to taste. Two ounces of chocolate just before taking from the fire. |
| CHOCOLATE
CREAMS |
| Two pounds confectioners' sugar, one-fourth
pound grated cocoanut, one tablespoonful vanilla, a pinch of salt, whites
of three eggs (beaten very stiff); mix all together, and roll into small
balls; let stand one-half hour; then dip into the chocolate, prepared
thus: One-half cake Bakers chocolate (grated fine), two tablespoonfuls
butter. Warm the butter; mix in the chocolate. When cool, dip the creams
in, and set on a buttered plate to harden. |
| COCOANUT
DROPS |
| Grate the white part of a cocoanut, the
whites of four eggs (well beaten), one-half pound of sifted sugar. Flavor
with lemon or rose. Mix as thick as can be stirred. Make in balls, putting
them about one inch apart on paper on baking tins. Put into a quick oven;
take out when they begin to look yellow. |
| DANDY
TAFFY |
| Three cups brown sugar, one cup water, one
cup white sugar, one tablespoonful vinegar. When nearly done, add one
tablespoonful vanilla. Pour into buttered tins. |
| MOLASSES
CANDY |
| Take one quart of molasses (maple is best);
boil until it is crisp when put in water; then stir in one teaspoonful of
soda dissolved in a little warm water; stir until well mixed. Pour into
buttered pans. Pull part until white, and make into sticks. In the
remainder put roasted corn, peanuts, walnuts, almonds, or hazelnuts. |
| VANILLA
TAFFY |
| Three cups of granulated sugar, one cup of
cold water, three tablespoonfuls of vinegar. Cook without stirring until
it threads; add one tablespoonful of vanilla; let cool; pull until white;
cut into small squares. |
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