Dora's cook book

One quart good molasses, one cup sugar, butter the size of an egg, one-half cup of vinegar, one teaspoonful of saleratus. Melt the sugar in the vinegar, stir into the molasses, and boil, stirring frequently, until it hardens when dropped from the spoon into cold water; then stir in the butter and soda, the latter dissolved in hot water. Flavor with vanilla and pour into buttered dishes, As it CONFECTIONERY, ay 267 cools, cut into squares for “ taffy,’ or, while soft enough to handle, pull white with sticks. AUNT MERTS’ NUT TAFFY. One quart white sugar, half pint water, boil until it becomes brittle by dropping in cold water; just before pouring out add a tablespoon vinegar ; having prepared the hickory-nut meats, in halves, butter the tins, line with — the meats, and pour the taffy over them. : BUTTER TAFFY. One cup of sugar, one-half cup water, two teaspoons molasses, two teaspoons vinegar, butter the size of an egg. WALNUT CREAMS. Crack English walnuts carefully, so as to take the meats out whole. Take the white of one egg, half as much water, and stir in powdered sugar till the paste is stiff. Put the paste between the pieces of walnut. PEPPERMINT DROPS. One cup of water, two cups of white sugar. Boil five minutes, then flavor to taste with peppermint, Stir until thick, then drop. ; COCOANUT DROPS. One pound of cocoanut, one pound of powdered sugar, scant one-fourth pound of flour, whites of six eggs, Bake ~ in a quick oven, - CHOCOLATE CREAMS. One cup of sugar, one-half cup water, one-half teaspoon corn-starch. Boil ten minutes and stir to a cream. Mould into little balls, place on paper, and when cool, dip in dissolved chocolate. CHOCOLATE CARAMELS. One cup grated chocolate, one cup molasses, one cup milk, one cup sugar, butter the size of an egg. Boil altogether till it thickens, then cool in shallow pans. CREAM CANDY. One cup white sugar, one-third cup water, one-fourth teaspoon cream of tartar, butter the size of an egg. Boil fifteen minutes, not stirring until taken from the fire, when the extract is added. HONEY CANDY. One pint white sugar, water enough to dissolve it, and four tablespoons honey. Boil until it becomes brittle on being dropped into cold water. Pull when cooling. HOREHOUND CANDY. Boil horehound in water until the juice is all extracted. Boil your sugar to a feather; then add the horehound Juice to the syrup; boil up till again the same height ; stir with a spoon against the sides of the sugar-pan. CONFECTIONERY. oe 269 } / When it begins to row thick, pour out in a paper case dusted with fine sugar and cut in squares. BON BONS. Take some fine fresh candied orange rind or citron, clear off the sugar that adheres to it, cut it into inch squares, stick them singly on the prong of a fork, and dip them into a solution of sugar boiled to the consistency of candy, and place them on a dish rubbed with the smallest possible quantity of salad oil. When perfectly cold put them into dry tin boxes with paper between each layer. MACAROONS. Pound in a mortar one pound of blanched sweet almonds and one and one-fourth pounds of lump sugar until they are fine; then add one-fourth pound or more of cornstarch, six ounces of rice, or wheat flour; mix into a fine smooth paste with the whites of six eggs. Drop the mixture in small quantities through a cornucopia on a sheet of paper, dust with sugar, and bake in a steady oven until they are a fawn color. CORN-STARCH RATEFFES. One-fourth pound of sweet and the same of bitter al- _ monds, one-half pound of corn-starch, one-fourth pound of rice flour, one and one-fourth pounds of pulverized sugar, the whites of eight eggs. - Proceed the same as for macaroons, only drop one-fourth the size. Don’t dust with ‘sugar, and bake in a hotter oven. 7