 |
 |
Free Books / Cooking / Hobart Boulevard Cook Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Candy |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Hobart Boulevard Cook Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Candy |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup granulated sugar (carameled); add 1 cup hot milk and 2 cups sugar; boil briskly when it forms a soft ball as tested in a cup of cold water remove from the fire; add a piece of butter, walnut size, and 1 teaspoon vanilla; beat un-til til creamy; add chopped nuts; pour on buttered platter, cut in squares. Note - If this is cooked in iron frying pan it will not burn, and need not be stirred until removed from the fire.
- Mrs. F. J.Perry.
Take the rind of 4 oranges, remove any portion of the tough fiber separating the sections, but leave the white lining of the yellow rind. With scissors cut the peel in strips about 1/4 inch wide, and not over 1 1/2 inches long. Cover with plenty of water and boil slowly for 1/2 hour; drain, cover with fresh water and boil slowly for another 1/2 hour; then pour off all the water, add a large cup of granulated sugar, 1/2 cup of cold water, and boil until the syrup has been absorbed. Scatter on brown paper to cool and dry a little, then roll in fine granulated sugar. When thoroughly cold it will separate nicely by rolling well in the sugar.
- Lulu Dalmazzo.
Cook 2 cupfuls of molasses in a buttered iron kettle until it forms in a hard ball in cold water. This may be pulled just before it hardens.A teaspoon of vinegar also may be added.
- Mrs. P. F. Hill.
One cup Karo syrup, 2 cups brownsugar,butter size of an egg; cook slowly until it forms a soft ball in water, then flavor and beat until creamy; then add 1 cup chopped nuts and pour in buttered pan.
- Mrs. F. O. Hubbell.
Two and one-quarter pounds sugar, 1 1/2 cups cold water, 1/4 cup grated chocolate, 1/4 teaspoon cream of tartar; put water and chocolate in pan and heat to boiling point, then add sugar and cream of tartar; cook to soft ball stage and stir until it thickens. Take out of pan and knead on mixing board.
- Mrs. P. F. Hill.
Three cups white sugar, 1 1/2 cups milk, 1 cup walnuts, chopped, 1/2 cup butter, 1 teaspoon salt, 10 drops vanilla; brown 1 cup of sugar until no lumps remain; add milk after being boiled and 2 cups sugar. When this boils add butter and salt; stir constantly and cook until it hardens in cold water; then take from fire and add nuts and vanilla. Beat until it begins to harden, then pour in buttered pan to cool.
- Mrs. A. M. Perkins.
Two and one-half cups granulated sugar, 1/2 cup cold water; bring to a boil; soak 1 box Knox gelatine in 1/2 cup cold water, add this to boiling mixture of sugar and water and boil 15 minutes; grate rind of 1 lemon and 1 orange with juice; put this into the mixture of gelatine, sugar and water and boil again for 5 minutes longer; take off stove and stir into a cold wet pan and set away to cool over night; cut in squares and roll in powdered sugar.
- H. E. Howe.
One pound dried figs, 1 pound dates, 1 pound seeded raisins, 1 pound walnut meats; put through food chopper and mix thoroughly; put in granite lined pan with waxed paper, using weight to press; slice thin to serve.
- Mrs. Emma P. Benton.
Granulated sugar, 2 cups; cream, 1 cup; Karo Syrup, 1 3/4 cups; butter, 1 cup; cream, 1 cup; vanilla, 1 teaspoon; nut meats, 1 cup; cook the first 4 ingredients to boiling vigorously; gradually stir in 2 cups cream, but do not let boiling stop. Boil to the crack stage and pour into buttered pans.
- Mrs. Warren T. Smith.
Stone nice, firm dates; stuff them with neufchatel cheese.
Pecan nuts and cream cheese; mix thoroughly and spread between bread slightly buttered.
- Mrs. Wilmer E. Hogboom.
Continue to:
|
|
|
|
 |
|