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12
Salted Peanuts
In buying peanuts for salting, get those which have not been roasted. Remove
skins and fry same as Salted Almonds I or II.
13
Salted Pecans
Shelled pecans may be bought by the pound, which is much the best way when used
for salting, as it is difficult to remove the nut meat without breaking. Fry
same as salted Almonds I or II. Care must be taken that they do not remain in
fat too long; having a dark skin, color does not determine when they are
sufficiently cooked.
14
Parisian Sweets
1 lb. figs 1 lb. English walnut meat
1 lb. dates Confectioner s sugar
Pick over and remove stems from figs and stones from dates. Mix fruit with
walnut meat, and force through a meat-chopper. Work, using the hands, on a board
dredged with confectioners sugar, until well blended. Roll to one-fourth inch
thickness, using confectioners sugar for dredging board and pin. Shape with a
small round cutter, first dipped in sugar, or cut with a sharp knife in three-
fourth inch squares. Roll each piece in confectioners sugar, and shake to
remove superfluous sugar. Pack in layers in a tin box, putting paper between
each layer. These confections may be used at dinner in place of bonbons or
ginger chips. A combination of nut meat (walnut, almond, and filbert) may be
used in equal proportions.
15
Sugared Popped Corn
2 quarts popped corn 2 cups brown sugar
2 tablespoons butter 1/2 cup water
Put butter in saucepan, and when melted add sugar and water. Bring to boiling-
point, and let boil sixteen minutes. Pour over corn, and stir until every kernel
is well coated with sugar.
16
Corn Balls
5 quarts popped corn 1/2 cup white corn syrup
2 cups sugar 1/3 teaspoon, each, salt and vinegar
11/2 cups water 1 tablespoon vanilla
Boil sugar, water and corn syrup without stirring until thermometer registers
260° F.; then add remaining ingredients and let boil to 264° F. Have corn in a
large pan, and pour on gradually the syrup, using a spoon all of the time to
turn corn that it may be evenly coated. Make into balls, and let stand in a cold
place until brittle.
17
Molasses Candy
2 cups Porto Rico molasses 3 tablespoons butter
2/3 cup sugar 1 tablespoon vinegar
An iron kettle with a rounding bottom (Scotch kettle) or copper kettle is best
for candy making. If one has no copper kettle, a granite kettle is best for
sugar candies.
18
Put butter in kettle, place over fire, and when melted, add molasses and
sugar. Stir until sugar is dissolved. During the first of the boiling stirring
is unnecessary, but when nearly cooked, it should be constantly stirred. Boil
until, when tried in cold water, mixture will become brittle. Add vinegar just
before taking from fire. Pour into a well buttered pan. When cool enough to
handle, pull until porous and light-colored, allowing candy to come in contact
with tips of fingers and thumbs, not to be squeezed in the hand. Cut in small
pieces, using large shears or a sharp knife, and then arrange on slightly
buttered plates to cool. 19
Velvet Molasses Candy
1 cup molasses 3 tablespoons vinegar
3 cups sugar 1/2 teaspoon cream of tartar
1 cup boiling water 1/2 cup melted butter
1/4 teaspoon soda
Put first four ingredients in kettle placed over front of range. As soon as
boiling-point is reached, add cream of tartar. Boil until, when tried in cold
water, mixture will become brittle. Stir constantly during last part of cooking
When nearly done, add butter and soda. Pour into a buttered pan and pull same as
Molasses Candy. While pulling, add one teaspoon vanilla, one-half teaspoon lemon
extract, few drops oil of peppermint, or few drops oil of wintergreen.
20
Buttercups
2 cups molasses 2 tablespoons butter
1 cup sugar 1/3 teaspoon cream of tartar
1/2 cup boiling water Fondant flavored with vanilla
Boil ingredients (except fondant) until, when tried in cold water, a firm ball
may be formed in the fingers, not stirring until the last few minutes of
cooking. Pour on a buttered platter, and when cool enough to handle, pull until
light colored. Shape on a floured board, having strip wide enough to enclose a
roll of fondant one inch in diameter. Place fondant on candy, bring edges of
candy together, and press firmly over fondant. With both hands pull candy into a
long strip. Cut in small pieces; each piece will consist of fondant encircled
with molasses candy. Care must be taken that candy is not cooked too long, as it
should be soft rather than brittle.
21
Vinegar Candy
2 cups sugar 1/2 cup vinegar
2 tablespoons butter
Put butter into kettle; when melted, add sugar and vinegar. Stir until sugar is
dissolved, afterwards occasionally. Boil until, when tried in cold water,
mixture will become brittle. Turn on a buttered platter to cool. Pull, and cut
same as Molasses Candy.
22
Ice Cream Candy
3 cups sugar 1/2 cup boiling water
1/4 teaspoon cream of tartar 1/2 tablespoon vinegar
Boil ingredients together without stirring, until, when tried in cold water,
mixture will become brittle. Turn on a well buttered platter to cool. As edges
cool, fold towards centre. As soon as it can be handled, pull until white and
glossy. While pulling, flavor as desired, using vanilla, orange extract, coffee
extract, oil of sassafras, or melted chocolate. Cut in sticks or small pieces.
23
Butter Scotch
1 cup sugar 1 tablespoon vinegar
1/4 cup molasses 2 tablespoons boiling water
1/2 cup butter
Boil ingredients together until, when tried in cold water, mixture will become
brittle. Turn into a well buttered pan; when slightly cool, mark with a sharp-
pointed knife in squares. This candy is much improved by cooking a small piece
of vanilla bean with other ingredients.
24
Butter Taffy
2 cups light brown sugar 2 tablespoons water
1/4 cup molasses 7/8 teaspoon salt
2 tablespoons vinegar 1/4 cup butter
2 teaspoons vanilla
Boil first five ingredients until, when tried in cold water mixture will become
brittle. When nearly done, add butter, and just before turning into pan,
vanilla. Cool, and mark in squares.
 25
Horehound Candy
3/4 square inch pressed horehound 2 cups boiling water
3 cups sugar
1/2 teaspoon cream of tartar
Pour boiling water over horehound which has been separated in pieces; let stand [ Pobierz całość w formacie PDF ]

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