Boston Cooking-School cook book

Melt butter in heavy pan, add sugar and vinegar. Stir until sugar dissolves, wash down sides of pan with pastry brush dipped in cold water. Boil to 256° F. or until mixture is brittle when tried in cold water. Pull and cut like Velvet Molasses Candy. AFTER-DINNER MINTS 2 cups sugar 14 teaspoon cream of tartar 2% cup boiling water 1 teaspoon vinegar Few drops oil of peppermint Mix sugar, water, cream of tartar, and vinegar in pan. Boil without stirring to 256° F. or until mixture is brittle when tried in cold water: Pour on oiled marble slab or in shallow tray. Cool, lift (avoiding stirring motion), and pull, keeping grain all one way. Add flavoring during pulling. When candy is too stiff to pull, stretch into long rope, 4% inch thick and cut with scissors into small pieces. Drop into bowl of powdered sugar, stir until well coated. When dry, store in glass jar, cover, and keep in warm place several days before using. For variety, color with food color and flavor with vanilla, orange, or lemon extract, coffee extract, oil of sassafras, clove or cinnamon, or melted chocolate. PEANUT CANDY 3 tablespoons butter 28 cup sugar 2 cups molasses 1 quart peanuts Y% teaspoon salt Melt butter, add molasses and sugar, and boil to 256° F. or until mixture becomes brittle when tried in cold water. Stir in peanuts (shelled, skinned, separated in halves, and sprinkled with salt). Turn into buttered pan, cool slightly, and mark in squares. BUTTERSCOTCH 144 cups brown sugar 24 cup butter 2 teaspoons vinegar 24 cup water ¥% tablespoon vanilla Mix sugar, vinegar, butter, and water in pan. Boil without stirring to 290° F., or until candy is very brittle when tried in cold water. Add vanilla, pour into buttered pan, cool slightly, and mark in squares. PEPPERMINTS 11% cups sugar V cup boiling water 6 drops oil of peppermint Put sugar and water in pan, stir until dissolved, boil until sirup spins long thread. Add flavoring, beat until creamy, and drop from tip of spoon on waxed paper. Reheat as mixture becomes too thick. CHOCOLATE CREAM PEPPERMINTS (Uncooked Mixture) 2 tablespoons hot, top milk ¥ tablespoon melted butter 11% cups confectioners’ sugar 3 drops oil of peppermint Coating chocolate Add sugar to milk gradually; then add butter and peppermint. Work until creamy, using the hands. Shape in balls, flatten, and dip in melted chocolate (p. 740). WINTERGREEN WAFERS 1 teaspoon granulated gelatine 3 teaspoons boiling water 2 teaspoons cold water Few drops oil of wintergreen Confectioners’ sugar Soak gelatine in cold water 5 minutes, dissolve in boiling water, and strain. Add wintergreen, and gradually sugar enough to knead. Roll very thin on board dredged with sugar. Shape with small, round cutter or cut in squares or fancy shapes. Let stand - until dry and brittle. For variety, color with vegetable coloring and flavor with vanilla, orange or lemon extract, clove or cinnamon. CHOCOLATE FUDGE 2 tablespoons butter 2 squares chocolate 2 cups sugar 2 tablespoons light 34 cup top milk or thin cream corn sirup 1 teaspoon vanilla or 14 teaspoon cinnamon Cook sugar, milk, chocolate, and corn sirup slowly until chocolate melts, stirring gently. Boil without stirring to 234° F. or until mixture forms soft ball when tried in cold water. Kemove from heat, add butter, let stand until cool, and add flavoring. Beat with wooden spoon or work with spatula on marble slab, Pour 34 inch thick in buttered pan and mark in squares. For variety, add 1 cup nut meats, broken in pieces, or 12 marshmallows cut in pieces. SOUR CREAM FUDGE 2 squares chocolate 28 cup sour cream 2 cups sugar 1 teaspoon vanilla Y% teaspoon salt