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Free Books / Cooking / The Magnolia Cook Book / |  |
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Candy |
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Free Books / Cooking / The Magnolia Cook Book / | |
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Candy |
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This section is from the book "The Magnolia Cook Book", by Magnolia Avenue Christian Church community. Also available from Amazon: Magnolia Cook Book.
"Sweets to the sweet."
Two and a half cups brown sugar, 1/2 cup of white sugar, 1 cup milk or cream, lump butter size of walnut. Boil until it forms a soft ball in water. Then take off fire and add cup chopped walnuts and a teaspoonful vanilla and beat until it creams. Pour out on a buttered platter.
Mrs. E. W. Kelly
Two cups light brown sugar, or half white and half brown, 1 cup milk, 1/2 saltspoon of cream of tartar, 1 tablespoon of butter, 1 cup sliced nuts, 1 teaspoonful vanilla. Mix sugar, milk, etc. After cooking a little while add the butter. Let boil for 15 minutes or until it forms a soft ball. Remove from stove, add nuts and flavoring. Beat to a cream, pour into a greased dish and cut in squares.
Mrs. W. E. White.
Three cups sugar, !/2 cup corn syrup, 1/2 cup water, butter size of walnut, 1/2 teaspoon salt. Boil till a little will harden in cold water, but do not stir while boiling. Pour very slowly over the stiffly beaten whites of 2 eggs. Beat constantly and long, adding 1 teaspoon vanilla during the process, and when partly cold and beginning to turn white, add 1 pint broken walnut meats. Spread on buttered plates and cut. Two persons are almost necessary to make this successfully, as rapid beating is required.
Mrs. Sylvia Grossman
Two cups granulated sugar, 1/2 cup corn syrup, 1/2 cup sweet milk, 1 cup chopped nuts. Boil until a soft ball is formed when tested in cold water; then beat until creamy, add the nuts and pour into buttered pans.
Three cups granulated sugar, 1/2 cup Karo Corn Syrup and 2-3 cup water. Boil until a soft ball is formed when tested in cold water. Beat the whites of 2 eggs to a stiff froth, with 1/2 teaspoon of salt. Pour the syrup into the whites gradually, beating all the time, then add 1 cup of chopped walnuts. Pour candy into buttered pans.
One and a half cups light brown sugar. 1 cup maple syrup, 1/2 cup sweet milk, 1 level teaspoon butter. Boil slowly until it forms soft ball when tested, then let it stand until cool. Then beat with fork until creamy. Pour into buttered pans.
Mrs. E. G Shryack
Two cups sugar, 1 cup milk, 2 squares Baker's chocolate, butter size of an egg. Boil until it will form soft ball when in cold water. Remove from fire, add vanilla and stir until it grains.
Mrs Hammond.
Two cups white sugar, 1/2 cup warm water, 1/5 cup corn syrup, small piece of butter. Boil until it gets hard in water. Beat into the stiffly beaten whites of 2 eggs. Add nuts. Pour into greased pan. Success depends on the thorough beating.
Mrs. W. B. White.
Two tablespoons gelatine, cover with 8 tablespoons water, 2 cups sugar, 8 tablespoons water, pinch of salt, 1/2 teaspoon vanilla. Boil sugar and water until it forms soft ball in cold water. Pour over soaked gelatine, add salt and flavoring and beat until stiff - from 20 to 30 minutes. Pour in floured pan, let stand until it is firm, then cut in squares and roll well in sifted flour.
Mrs. P. S. Williams.
One cup of sugar, 1/2 cup of cold water, 1 tablespoon-ful of molasses, l 1/2 tablespoonfuls of vinegar, butter size of an egg. Boil 20 minutes.
Two cups of white sugar, 1/2 cup water, 1/2 cup of vinegar. Boil until it becomes hard in cold water. Cut in squares or pull until white.
Break into a bowl the white of 1 or more eggs as the quantity you wish to make will require. Add to it an equal quantity of cold water, then stir in XXX powdered, or confectioner's sugar until you have it stiff enough to mold into shape with the fingers. Flavor to taste. Set aside to dry. This is the foundation for all French cream candies.
Mrs. Harvey.
Two cups of sugar, 1 cup of water, 2 tablespoons gluecose. Boil, then whip till creamy, then melt again in double boiler. Drop from a teaspoon on a greased paper.
Mrs. A. H. Stover.
Two cups of sugar, 1/2 to 1 cup milk. 1 to 1 1/2 squares unsweetened chocolate or 4 tablespons of cocoa, 2 tablespoons butter, 1 teaspoon vanilla. Heat milk and sugar and when sugar is dissolved add the chocolate. 1 - Boil until it reaches the soft ball stage, stirring until chocolate is melted. 2 - Remove from fire, add the butter and vanilla and beat till creamy and thickened. Pour quickly into a greased tin. When firm cut in squares.
Mary Anderson.
Three cups brown sugar, 1 cup milk, 1 cup chopped nuts, 2 tablespoons butter, 1 teaspoon vanilla. 1 - Boil sugar and milk slowly to the soft ball stage, then remove from fire and add the rest of the ingredients. 2. - Beat until creamy and thickened, pour quickly into a greased pan, and when firm cut into squares.
Josephine Anderson
One cup sugar, 3/4 to 1 cup nuts shelled and broken in pieces. 1 - Put sugar in sauce pan to heat and when it begins to melt on the bottom of the saucepan stir it until it becomes a thin, light brown syrup with no lumps. (Keep the sugar stirred down from the sides of the pan.) 2. - Add the nuts immediately and pour quickly on a buttered plate or platter and mark in squares as soon as the knife does not stick to the candy. A tin plate need not be buttered.) When cold, break in pieces.
Faye Harvey
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