The century cook book

4 to 6 " Pieplant, 8 to 10 " CANDY Cream Candy. Take one pound of white sugar, one cupful of water, one-half teaspoonful of cream tartar, two teaspoonfuls of vinegar, two teaspoonfuls of vanilla, butter the size of an egg; boil until it hardens when dropped into water. Pour upon a buttered platter and when nearly cold, pull. Sugar Candy. Take two cupfuls of " A " coffee sugar, one-third cupful of good vinegar, two-thirds of a cupful of water; boil without stirring until it crisps in cold water. Turn out upon a buttered platter and pour the desired flavor over it. When sufficiently cool pull until white and light, pulling directly from you without twisting. Have the hands clean and dry; do not use butter on them. This rule is varied by using different flavorings, and makes excellent candy by pouring it over nuts or popcorn. French Creams. Take two cupfuls of granulated sugar, add to it one-half a cupful of milk, set upon the stove and bring slowly to a boil and boil for five minutes; take off the fire and set in a pan of cold water, stir rapidly until it creams. Shape into balls with the hands and nuts on top of some of the creams; or it can be arranged in layers and figs or dates placed between; then cut in squares. Fine chocolate creams can be made of this mixture by dipping the balls into melted chocolate, leaving until cold upon buttered white paper. French Creams No. 2. Break the white of an egg intoa glass and add an equal quantity of milk or water; then stir in enough XXXX confectioners' sugar to make sufficiently stiff to roll into shape; about a pound and a half will be needed; use different flavorings to make a variety. Candy 173 Chocolate Caramels. One cupful of grated chocolate, one cupful of brown sugar, one cupful of molasses, one-half cupful of sweet milk; boil until it hardens when dropped in water. Then add a piece of butter the size of an egg and one cupful of chopped English walnut meats; pour into a buttered pan, and when partly cold cut in squares. Kisses. Two cupfuls of powdered sugar, the whites of three eggs, two cupfuls of cocoanut, two teaspoonfuls of baking powder; mix all together, drop upon buttered paper, and bake until slightly brown in a brisk oven. Crystalized Popcorn. Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of water and one teacupful of white sugar; boil until ready to candy, then throw in three quarts of nicely popped corn, stir briskly until the candy is evenly distributed over the corn. Care should be taken not to have too hot a fire, or the corn will be scorched while crystalizing. Nuts of any kind may be treated in the same way. Molasses Candy. Take four cupfuls of sugar, two cupfuls of molasses and one-half cupful of vinegar; boil until it crisps in cold water, then stir in one tablespoonful of baking soda. Pour into well buttered dishes, leave until sufficiently cool, then pull.