white of 1 egg same quantity of water confectioner's sugar
1/2 teaspoonful peppermint flavoring
Mix the beaten white and water, adding sugar till the mixture may be kneaded like bread on a board without sticking. Add flavoring, knead again, roll and cut any preferred shape, and set away on a paraffin paper for two days.
2 cupfuls molasses 1 cupful sugar 1 cupful water
1/2 cupful vinegar 1 cupful peanuts butter, size of egg
Boil all but the peanuts together till the mixture hardens in cold water. Then stir in the peanuts with skins removed.
Pour on buttered plates to cool.
3/4 cupful coffee sugar 3/4 cupful granulated sugar 1/2 cupful molasses 1/2 cupful water
1/4 cupful butter
1 tablespoonful vinegar
1/4 teaspoonful soda
4 qts. freshly popped corn
Butter a stew pan or kettle and boil in it without stirring the water, molasses, sugar and vinegar. When it will hair, add butter. When the mixture hardens, in cold water, add soda and pour over corn, stirring with a mixing spoon. Dip the hands in cold water and form the mixture into balls, continuing to dip the hands in cold water when making each ball, working rapidly before the syrup hardens. It is sometimes necessary to keep the dish containing the mixture in another dish of hot water to prevent hardening before balls are formed. Keep the finished balls in a cold place.
4 lbs. sugar
1 teaspoonful cream of tartar water flavoring
Use enough water to cover sugar in which cream of tartar has been stirred in a stew pan, boil this till it hardens slightly in cold water. Flavor, pour in buttered tins, and pull when cool enough to handle.
3 cupfuls sugar 1 cupful boiling water
1 cupful molasses 3 tablespoonfuls vinegar
1/2 cupful melted butter 1/2 teaspoonful cream of tartar
1/4 teaspoonful soda
Heat molasses, sugar, water and vinegar to boiling point, add cream of tartar, stirring occasionally. Boil till it hardens in cold water, stirring often toward the last. When almost done, add butter and soda. Pour into buttered pans till cool enough to pull.
It may be cut with scissors in small pieces.
3 cupfuls sugar
1 cupful water
1 cupful chopped meats
1 tablespoonful vinegar whites of 2 eggs
1 teaspoonful vanilla
Heat sugar, water and vinegar to boiling, stirring till sugar is dissolved. Boil without stirring till it hardens in cold water. Remove immediately from fire, and when partially cool, pour over the stiffly beaten whites, continuing to beat until the mixture holds its shape. Add nuts, flavor, and drop from a teaspoon on paraffin paper.
Prepare fondant as per Fondant recipe. When the syrup is boiled so it will "hair," remove from fire, stir a little and dip each small spray of mint in it, laying them on buttered paper to harden.
Cut fresh peel from four oranges into one-half inch strips with scissors. Put in cold water, let boil five minutes, pour off this water, put into cold water and boil five minutes more, pour off this water, put into cold water and boil five minutes more for the third time. Make a syrup of one-half cupful water and one cupful granulated sugar, boil till begins to thicken, throw in peel, stirring constantly till syrup candies on peel. Turn candied peel into a colander to drain, then roll in sugar.
Violets may be prepared the same as Candied Mint leaves. The syrup may be colored by using grape juice, and the stems made green with spinach leaves crushed and juice added to the fondant.