Cocoanut Cream-bars. — Boil 3 lbs.
of granulated sugar, a teacupful of
water, and half a teaspoonful of
cream of tartar together until thick ;
flavor ; take from the fire, let cool
slighty in the kettle, then with a
large wooden spoon rub and scrape
the mixture against the sides of the
kettle until it looks creamy. Add a
large, grated cocoanut, mix well, but
do not let stand too long. Pour into
wide, shallow tins covered with but-
tered paper. When cold, lift the paper
out, cut the candy into bars, and
stand aside a day or two before using.
Chocolate, or any nuts desired,
may be used in place of the cocoanut.
Cream Candy. — Put four cups of
granulated sugar with two of water
and one of thick cream in a kettle;
stir until the sugar dissolves; add a
table-spoonful of butter✪ Cocoanut Caramels and a pinch
of soda. Let boil until it is brittle.
Flavor with vanilla. Pour into but-
tered plates, and cool quickly. Take
up, and pull rapidly and evenly
until the mass becomes soft and
smooth to the touch. Draw out into
flat sticks, and let stand in a dry
place until creamy, then drop in wax
or buttered papers, and put away
in an air-tight box.
Cream Chocolates (made without
boiling). — Put the white of one egg
and an equal quantity of cold water
into a bowl, flavor with vanilla, and
beat until frothy ; sift in sufficient
confectioner’s XXX sugar✪ Cream Chocolates to make
a stiff paste, work all together until
smooth, form into small balls, lay
on grooved paper, and set in a cool,
dry place for two or three hours.
Cream Dates
CANDY
Horehound, Candied
Put /4 lb. of chocolate into a small
tin sauce-pan, and set in warm water
to melt. Put one ball at a time on
the end of a fork, dip into the melted
chocolate until well covered, drain,
and slip on to greased paper. Stand in
a cool place overnight.
Cream Dates. — Remove the stones
from dates, make the cream as in
cream chocolates, without boiling,
roll into oblong shape, put into the
date where the stone was removed,
press the two halves together, roll
the whole in granulated sugar, and
set away.
Cream Walnut. — Take large wal-
nut meats from the shells ; make the
cream as in chocolate creams, with-
out boiling, into small, round cakes,
press the meats into the sides, and
roll in granulated sugar.
Crystallized Fruits. — Boil two cups
of granulated sugar with two-thirds
of a cup of water✪ Crystallized Fruits. Let it boil until
it will thread in drops from the spoon
or harden in cold water. Then dip
once or twice, as may be neces-
sary, into the syrup white grapes,
sections of orange, dates, cherries,
or fruits of any kind. Put them
on waxed paper, and set away to
harden.
Crystallized Oranges. — Peel and
quarter the oranges, make a syrup
of i lb. of sugar to one pint of water ;
let this boil until it is like candy
around the edge of the dish, then dip
the oranges in this and let them drain ;
keep them where it is warm, and the
candied syrup will become crystal-
lized.
English Walnuts. — Take the half-
nuts carefully from the shells, in
order not to break them ; make cream
candy according to the directions
given for the chocolate creams, with-
out boiling, and press half a nut on
each side of the balls of candy while
they are soft, pressing them so as to
flatten the cream.
Page 82 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cocoanut Cream-bars. — Boil 3 lbs. of granulated sugar, a teacupful of water, and half a teaspoonful of cream of tartar together until thick ; flavor ; take from the fire, let cool slightly in the kettle, then with a large wooden spoon rub and scrape the mixture against the sides of the kettle until it looks creamy. Add a large, grated cocoanut, mix well, but do not let stand too long. Pour into wide, shallow tins covered with buttered paper. When cold, lift the paper out, cut the candy into bars, and stand aside a day or two before using.
Chocolate, or any nuts desired, may be used in place of the cocoanut.
Cream Candy. — Put four cups of granulated sugar with two of water and one of thick cream in a kettle; stir until the sugar dissolves; add a table-spoonful of butter and a pinch of soda. Let boil until it is brittle. Flavor with vanilla. Pour into buttered plates, and cool quickly. Take up, and pull rapidly and evenly until the mass becomes soft and smooth to the touch. Draw out into flat sticks, and let stand in a dry place until creamy, then drop in wax or buttered papers, and put away in an air-tight box.
Cream Chocolates (made without boiling). — Put the white of one egg and an equal quantity of cold water into a bowl, flavor with vanilla, and beat until frothy ; sift in sufficient confectioner’s XXX sugar to make a stiff paste, work all together until smooth, form into small balls, lay on grooved paper, and set in a cool, dry place for two or three hours.
Cream Dates
Horehound, Candied
Put /4 lb. of chocolate into a small tin sauce-pan, and set in warm water to melt. Put one ball at a time on the end of a fork, dip into the melted chocolate until well covered, drain, and slip on to greased paper. Stand in a cool place overnight.
Cream Dates. — Remove the stones from dates, make the cream as in cream chocolates, without boiling, roll into oblong shape, put into the date where the stone was removed, press the two halves together, roll the whole in granulated sugar, and set away.
Cream Walnut. — Take large walnut meats from the shells ; make the cream as in chocolate creams, without boiling, into small, round cakes, press the meats into the sides, and roll in granulated sugar.
Crystallized Fruits. — Boil two cups of granulated sugar with two-thirds of a cup of water. Let it boil until it will thread in drops from the spoon or harden in cold water. Then dip once or twice, as may be necessary, into the syrup white grapes, sections of orange, dates, cherries, or fruits of any kind. Put them on waxed paper, and set away to harden.
Crystallized Oranges. — Peel and quarter the oranges, make a syrup of i lb. of sugar to one pint of water ; let this boil until it is like candy around the edge of the dish, then dip the oranges in this and let them drain ; keep them where it is warm, and the candied syrup will become crystallized.
English Walnuts. — Take the halfnuts carefully from the shells, in order not to break them ; make cream candy according to the directions given for the chocolate creams, without boiling, and press half a nut on each side of the balls of candy while they are soft, pressing them so as to flatten the cream.
Records on this page
Cocoanut CaramelsCocoanut Cream-barsCream CandyCream ChocolatesCrystallized Fruits