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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Fudge |
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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.
Two cups of powdered sugar, 3/4 cup of cream, 3/4 cup of ground chocolate; mix thoroughly; stir constantly while boiling; test by dropping a little in cold water; it should form a ball which can be handled in the fingers without sticking; add a lump of butter size of a walnut, and 1 teaspoon of vanilla just before taking from the fire; beat until soft and creamy, and then add 1 cup of chopped nuts. Pour on buttered platter.
- Mrs. George E. Haney.
Melt 2 tablespoons butter, add 2 cups sugar, 2-3 cup milk; heat to boiling point, add 2 squares chocolate; boil 13 minutes; remove from fire, add 1 teaspoon vanilla; stir until creamy. Before it becomes creamy stir in 2-3 cup raisins and 1/2 cup nuts.
- Mrs. T. H. Powell.
Two and one-half cups of sugar, 1/2 cup of Karo, 1/2 cup of boiling water; stir well before putting on the fire; boil very slowly until it will form a soft ball when dropped in cold water, then pour half the syrup over the beaten whites of 2 eggs; return the remainder of the syrup to the fire and boil until it will make a hair at lease 5 inches long and then pour into the other syrup. Do not stop beating the whites after pouring the syrup on them until the mixture becomes creamy. Add 1 cup of nuts or raisins.
- Mrs. Geo. E. Haney.
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