French Creams

Bring slowly to a boil, and cook for five minutes, two cups of granulated sugar and one half cupful of milk. Beat till it creams, shape into balls with the hands, and place walnuts on the tops. A variety can be made by using dates, figs, or preserved ginger.

This mixture is also used for chocolate creams, making the balls and then coating with chocolate which has been melted by placing over hot water. Place on buttered paper till cold.

To Sugar Pop-Corn

Boil till ready one cup of white sugar, three tablespoonfuls of water, and one tablespoonful of butter; then throw in three quarts of corn well popped and picked over, and stir well. Set away from the fire, stir till cooled a little - do not have too hot a fire.

Pop-Corn Balls (Old-Fashioned)

Boil one quarter of a cupful of molasses with a table-spoonful of sugar until it hardens in water; remove from the fire before it turns brittle and pour it over two quarts of corn that has been well popped and picked over carefully. Mix well with the hands and make into balls the size of lemons.

Caramel Pop-Corn

Have ready a pan of pop-corn from which all the hard kernels are removed. Boil together one half cup of milk, one cup of granulated sugar, and three squares of chocolate; when nearly done add butter the size of an egg. Cook till it hardens in water. Add one teaspoonful of vanilla after taking from the stove. Pour while hot over the popcorn, stirring with a spoon until it is well coated, then pour into buttered pans to cool.

Fruit Candy

Two cups of sugar, one half cup of water, one teaspoon of cream of tartar. When nearly done add butter the size of a walnut and boil till it becomes brittle in cold water. Pour the mixture into a buttered pan which has been covered with dates, figs, or English walnuts, all cut very fine.

Horehound Candy (1)

Steep one ounce of dried horehound in one and a half cups of water; strain and add three cups of granulated sugar, and one tablespoonful of vinegar. Boil till it hardens in water, then cool and cut into squares.

Horehound Candy (2)

Boil slowly two ounces of dry horehound in one and a half pints of water for an hour; strain and add three and a half pounds of brown sugar. Boil till it hardens in water, then pour on a flat buttered tin and mark into squares when partly cool.

Crystallized Mint

Boil together a pound of granulated sugar and half a cup of water, until it is brittle when dropped into water; add the juice of half a lemon, take from the fire, and stand in a vessel of very hot water. Have the sprigs of mint ready, dip one at a time quickly in the syrup, then spread on waxed paper to dry.

Frosted Fruit

To frost fruit, beat the white of one egg to a froth with a very little cold water; dip in this a small bunch of grapes (white grapes are prettiest), and then in powdered sugar. Lay on waxed paper to dry.

Candied Fruit

Boil two cups of sugar and two thirds of a cup of water till it threads or hardens in water; then dip in white grapes, or sections of oranges, and put on waxed paper to harden.

To Glace Fruit

Make a syrup as for crystallized mint; dip in fruit pieces, one at a time, using a pickle or olive fork; lay on waxed paper. Use figs, dates, French prunes, and sections of oranges, especially the tiny sweet mandarin or tangerine oranges.

Orange And Grapefruit Rind (Candied)

Cut the peel with scissors into strips; the orange may be made fine, but the grapefruit is better quite half an inch wide. Put into a big earthen bowl and cover well with water, allowing one large spoonful of salt to each quart of water. This salt bath takes the bitter out of the peel. One may be several days or a week collecting the rind, and if the brine looks bad, make it new and fresh. Boil the rind slowly till very tender, possibly five or six hours, changing the water three or four times, and always putting in cold water. If necessary, let it stand overnight, but change the water before doing so, and add cold water while cooking to keep the rind covered. When very tender, drain, and add equal weight of sugar, allowing a cup of water to each pound of fruit. Cook for an hour covered, then remove the cover and cook till the syrup is nearly boiled away. Drain in sieve and colander, roll in sugar. (Granulated sugar is better than confectioner's sugar.) Care should be taken in handling not to break or shorten the rinds. Do not use a spoon, but give the kettle an occasional twist to prevent sticking. Put away in glass, else it will dry too quickly.