3/4 cup (6 ozs.) butter
2f cups (1 lb.) brown sugar
1/2 cup (1 gill) sirup
1 teaspoon lemon extract
2 tablespoons water
Melt butter in a saucepan, add sugar, sirup, and water, allow sugar to dissolve thoroughly, then boil to 300° F., or until it will snap when tried in cold water; add extract and pour into deep greased plate. Mark into bars before quite cold, and, when it hardens, wrap each bar in waxed paper, and keep in air-tight tins.
1/2 cup (2 ozs.) preserved ginger, chopped 2 cups (1/2 lb.) nut meats, chopped 1 teaspoon vanilla extract
1/2 cup (2 ozs.) coconut, chopped
Mix dates, figs, raisins, and ginger, put them through food chopper, and then pack into a small buttered mold. Mix nut meats, vanilla, and coconut and put them through food chopper, and then pack into a buttered mold. Turn out, cut thin slices of the fruit paste and thin slices of the nut paste, put one slice of fruit paste between two slices of the nut paste, and cut into neat squares. Wrap in waxed paper and keep in air-tight tins.
1 cup (4 ozs.) preserved ginger 1 egg white
1 tablespoon ginger sirup 3 1/2 cups (1 lb.) confectioner's sugar
Cut ginger into small neat pieces. Beat up white of egg with ginger sirup. Into this stir sifted confectioner's sugar, adding it gradually until mixture is sufficiently pliable to be molded into balls with fingers. Press a small piece of ginger on each side and then set away to harden.
1 cup (1/2 pt.) honey
2 cups (1 lb.) sugar
1/2 cup (1 gill) fruit juice
2 cups (1/2 lb.) chopped raisins 20 (1/4 lb.) shredded marshmallows 2 egg whites, beaten
Boil honey, sugar, and fruit juice without stirring until it forms a soft ball when tried in cold water, or reaches 240° F. on candy thermometer. Remove from fire and pour on the stiffly beaten egg whites; beat until thick, add raisins and marsh-mallows, and pour into buttered tins. Cut into squares before it hardens.
1 cup (1/2 lb.) sugar
1 cup (6 ozs.) brown sugar
1 cup (1/2 pt.) milk
1 cup (1/2 pt.) honey
2 tablespoons (1 oz.) butter 1 tablespoon vinegar
1 cup (4 ozs.) chopped nut meats
Into saucepan put sugars, add milk and boil until sirup forms a soft ball when tried in cold water, or reaches 240° F. by candy thermometer. Add honey, and boil again to soft ball stage, when drop in butter and add vinegar. Boil up again, add nuts, and pour into a greased tin. Cut into squares when firm.
2 cups (1 lb.) sugar 1/2 cup (i lb.) butter
1/4 cup (4 ozs.) golden sirup 1 tablespoon lemon juice
1 tablespoon cold water
Put into a saucepan sugar, butter, lemon juice, and water, and when melted boil quickly until a little dropped into cold water snaps briskly, or registers 300° F. by thermometer. Pour into buttered tins, and before it is quite cold, mark into squares.