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Free Books / Cooking / Ladies' Aid Cook Book / |  |
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Candy |
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Free Books / Cooking / Ladies' Aid Cook Book / | |
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Candy |
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This section is from the book "Ladies' Aid Cook Book", by Ladies of the Presbyterian Church. Also available from Amazon: Ladies' Aid Cook Book.
Take 3 cups white sugar, 1 cup milk; boil ten minutes. Add 1 cup cocoanut with teaspoon of corn starch dry. Boil five minutes, then pour into a dish and stir until creamy. Cut into inch squares. Mrs. B. R. Younger.
One package Knox gelatine, dissolved in 10 tablespoons cold water, 3 1/2 cups sugar dissolved in 14 tablespoons hot water, 1 teaspoonful salt. Prepare gelatine, also sugar and water, stir gelatine into the sugar and water, beat fifteen minutes, pour into square pan. Let stand over night, then cut in squares and roll in powdered sugar.
Two cupfuls brown sugar, 2 cupfuls white sugar, 4 table-spoonfuls chocolate, 1 cupful rich milk or cream. Add 1 teaspoonful butter (butter added after boiling commences) cook until it makes a soft ball in cold water. Take from fire, add 1 teaspoonful vanilla. Stir until it begins to thicken. Spread on plates. Nuts may be added if wished.
Rachel Elam
Three cupfuls brown sugar, 1 cupful New Orleans molasses, 1 cupful hot water, 1/2 teaspoonful cream tartar, butter size of walnut added after boiling commences. Stir constantly. Boil until it hardens in cold water. Flavor with peppermint. When cool pull until light. Cut into half inch pieces with scissors. Florence Foster.
Two cups molasses, 1 cup granulated sugar, 1 tablespoon vinegar, 1 tablespoon butter, 1 teaspoon soda. Boil molasses, vinegar and sugar until it will harden in water. Add butter and soda, pour on buttered tins and pull.
One cup chocolate, 1 cup molasses, 1 cup sugar, 1/2 cup milk. Boil slowly until it will harden in water. When nearly done add piece of butter size walnut. Do not stir. Pour on buttered plate to cool and mark in squares.
Two cups brown sugar, 1 cup white sugar, 1 cup sweet milk. Boil all together slowly on stove and add a very small pinch of soda to prevent milk from curdling. Flavor with vanilla. When boiled it will hair. Remove from fire and stir. Then spread on tins. Nuts of any kind may be added.
Two cups granulated sugar, 4 tablespoons Orleans molasses, 1/2 tablespoon butter, 4 tablespoons water, 1/4 teaspoon vanilla. Boil until it hardens when dropped into water. Pour on buttered tins.
Three cups brown sugar, 1 cup sweet milk, butter size of walnut. Boil until it makes soft ball in cold water. Remove from fire, add chopped nuts. When cool cut in squares. Mrs. Ward.
Two cups brown sugar, 1/2 cup boiling water. Boil until it forms soft ball in cold water, then pour over beaten white of an egg. Stir until stiff enough to drop from spoon on greased paper. Nuts may be added if desired.
Mrs. F. S. Clifton.
Two cups sugar, 3/4 cup water, 2 tablespoons glucose. Boil until it will form ball in cold water. Do not stir while boiling. Remove from fire and when quite cool stir until it is white and then knead. The more it is worked the finer the cream. A great variety of candies can be made by using this fondant with different flavors, nuts, chocolate, etc. Mrs. Ward.
One cup nuts, 1 cup dates, 1 cup figs, 1 cup raisins. Grind fine and mix in powdered sugar. Roll thin and cut in squares. Mrs. Ward.
One cup cream, 3 cups sugar; stir until it boils; add 1/2 teaspoon cream tartar. Boil twenty minutes. Remove from fire and stir until it whitens. Flavor to suit.
Mrs. Ward.
Beat whites of 4 eggs stiff, add 5 tablespoons cold water, flavor; add confectioner's sugar until stiff enough to knead. Let stand until it hardens. This is the foundation for a great many candies by using different flavors and nuts, etc.
Mrs. Ward.
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