This section is from the book "Grayville Cook Book", by The Ladies of the M. E. Church.
Put in a granite pan, two cups granulated sugar, one cup of water, and one-half saltspoon (scant) of cream of tartar. Stir until the sugar is dissolved, but not a minute longer. As it boils crystals will form around the edge of pan, and these must be frequently removed or the whole mass will become granulated. Boil until a little dropped into cold water, can be rolled in a soft ball. Have large platter rubbed with butter, pour syrup out on this, and let cool, until pressing it with your finger leaves a dent on the surface. If stirred while too warm it will grain. When it will dent, work it with a spoon until it becomes a very smooth, fine, creamy white paste, which is soft and not brittle, and can be worked in the hands. Let stand for a day, then melt chocolate in a dish, set over boiling water, and in this, dip the cream, molded into little balls or cone-shaped pieces. Use a hat pin to put them in and take them out of the chocolate, and lay them on waxed paper to dry. Pitted dates and figs can be stuffed with fondant, which is the foundation of all cream candies, then dipped in chocolate. A delicious rich confection is thus made. - Besse Vincent.
Dissolve two cups light brown sugar in one-half cup hot water; then add one-half cup Karo syrup. Boil until a little dropped in cold water will harden. Have whites of two eggs beaten very stiff; pour candy, a little at a time, over these, beating all the time; add one cup of nut meats (minced very fine), and one teaspoon vanilla. Beat until a little dropped on plate will stand up in shape, then drop, by teaspoonfuls, on waxed paper. - Mrs. Lou Ronalds.
Put two cupfuls of granulated sugar in a saucepan; stir until it melts and turns a little brown; add one cupful of peanuts, that have been ground or crushed fine; turn out on a bread board and roll as thin as possible. Work quickly, after adding the nuts, and remove from the board while warm. - Eunice Shelby.
Two cups of brown sugar (or white), one cup of milk, one-half cup of molasses, one-fourth cup of butter, and one-fourth cake of Baker's chocolate.
Three cups of coffee A sugar, one cup milk (sweet), butter the size of a small egg, and one cup nuts, cut in small pieces. Boil until it will make a soft ball in cold water. When lukewarm, add nuts and beat until creamy. Put in buttered tins and cut in squares when cold. - Mrs. Sam Blair.
Two and one-half cups sugar, one-half cup water; boil till same will ball up in fingers, when put in cold water. Dissolve one-half box gelatin in one-half cup lukewarm water. Pour syrup in dissolved gela-tin and beat half an hour, then pour into a square pan with bottom covered with powdered sugar, into which a little cornstarch has been mixed and sifted. - Ida Butler.
Take two cups light brown sugar, put in a kettle on the rear of the stove and let scorch slightly. Then add half pint of water, but do not stir. Let it cook very slowly, until it threads when dropped from a spoon; add a lump of butter the size of a small egg, and beat until it begins to harden, then stir in quickly one pound of seeded dates.-Mary C. Bamett.
Two cups of white sugar, one and one-half cups water. Boil until it begins to get stringy, then put in one-half teaspoon of butter, and tablespoon of vinegar.
Two cups granulated sugar, two tablespoons cocoa, one cup water, one tablespoon butter. Cook to 236 degrees Fahr., or until it forms a soft ball in cold water. Let cool for ten or fifteen minutes, then flavor with vanilla and beat. Pour into a buttered tin before it hardens and cut into squares. - M. Madden.
Roll out white and chocolate fondant; place one on top of the other, roll together as for jelly roll, and slice. - Grace St. John.
Fondant. - Three cups sugar, two and one-half cups water. Stir until sugar dissolves. Use little butter. Cook until candy forms soft ball in water. Let cool. Stir fast and hard. Knead on marble slab. If candy seems hard, work in a little warm water. Flavor and color to suit taste. A variety may be made from this fondant, according to ability. - Grace St. John.
Two cups of granulated sugar, one-half cup of vinegar, one-fourth cup of water, one teaspoon of butter, five drops of oil of cloves, and little red fruit coloring. - Dorothy Briswalter.
Two and one-half cups brown sugar, one-half cup sweet milk, juice of one orange and grated peel of one orange, one cup nuts, chopped fine. Cook sugar and milk until it rolls up like a ball when put in cold water, stirring constantly, then add juice and cook again until it rolls up like a ball in cold water, then add orange peel and nut meats; beat until cool. - Ida Butler.
White fondant, roll out, spread with peanut butter; roll and slice.
White grapes rolled in the fondant make a nice variety. - Grace St. John.
Mix together, one cup each of light and dark brown sugar and one-half cup of water. Cook until the syrup will thread slightly when dropped from a spoon. Remove from the stove and let cool some before pouring into the beaten white of one egg. Beat this mixture until it will mold nicely, then add one cup of pecans and drop from a teaspoon onto a cold platter. - Nora P. Sexton.