Put two cupfuls of sugar in a spider over not too hot a fire; stir con-
stantly till il melts; then stir in quickly one teacupful of chopped peanuts✪ Peanut Brittle;
mix thoroughly and pour on a buttered platter; spread thin.
Anna Schuere.
BALTIMORE CARAHELS.
One-half cupful of molasses, one-half cupful of milk, two cupfuls of
sugar, two squares of Baker's chocolate, butter the size of an ^gg] boil
from ten to fifteen minutes; when taken from the fire add one teaspoon-
ful of vanill✪ Baltimore Caramelsa. Tessa Welch.
FIG CANDY.
One pound of sugar, one pint of water, boil over a slow fire; when done
add small piece of butter✪ Fig Candy; be careful to boil slowly and not quite the
usual thickness; turn all over split figs. Lettie Weeks.
ALHOND CANDY.
Two cupfuls of white sugar, one and one-half cupfuls of sweet milk;
boil until it will crisp in water like molasses candy; add one-half cupful of
blanched almonds✪ Almond Candy, perfectly dry. W. T. M.
CHINESE FRUIT CANDY.
One cocoanut, one and one-half pounds of granulated sugar, wet with
the milk of the cocoanut; put in saucepan, let heat slowly; then boil
rapidly five minutes, add the cocoanut grated very fine and boil ten min-
utes, stirring constantly; try on a cool plate; if it forms a firm paste when
CONFECTIONERY. 331
cool take it from the fire, pour one-half of it out on a large tin lined with
greased paper, then add to the remaining cream one-fourth pound of
raisins (stoned), one-half pound of blanched almonds, one pint of pecan
nuts, one-half cupful of chopped walnuts✪ Chinese Fruit Candy; pour over the other cream.
When cool cut in bars. Alice Wilson.
POTATO CANDY.
Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly
as much confectioner's sugar as it will take✪ Potato Candy; have ready nut meats; stir
in all you wish; make into tiny little balls or pats; when cold, are deli-
cious. If you wish chocolate creams, dip the above into melted Baker's
chocolate; lay on a buttered paper to cool. Besse T.
MAPLE CANDY.
To two cupfuls of maple syrup add one cupful of granulated sugar
and butter the size of a walnut✪ Maple Candy. Cook until it hardens. Pour into but-
tered pan and set away to cool. Ruby.
RIBBON CANDY.
Boil three cupfuls of sugar, moistened with water✪ Ribbon Candy, to the crack, flavor-
ing and coloring it as desired; turn it into a greased pan and let it cool.
Turn in the edges, and pull either with the hands or by means of a hoop,
until light in appearance. Run it through a roller set so close that it will
come out as thin as a wafer. Make into fancy shapes and let cool before
packing away in boxes. Of course, butter the hands before beginning to
pull. E. Arnold.
PINEAPPLE GLACE.
Cut a pineapple crosswise into thin slices and then again into quarters.
Beat the whites of three eggs✪ Pineapple Glace to a stiff froth; lay the fruit in this, drain
and dip again the part that drips off. Select the pieces one by one and
by the aid of a skewer dip them into finely powdered sugar. Place the
fruit in an oiled or buttered pan and put in an oven that is cooling. Pile
them on a dish and set them in a cool place until wanted.
Palmer Miller.
BUTTER SCOTCH.
Take three cupfuls of brown sugar, four ounces butter✪ Butter Scotch. Do not stir
it but as soon as it snaps and breaks add a good pinch of baking soda.
Let boil two minutes longer and pour it into well-buttered biscuit tins.
While partly cold mark off into squares P. Miller.
332
CONFECTIONERY.
FUDGES.
Page 235 · 11 recipe records on this page
Presented as published in 1917. 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
Put two cupfuls of sugar in a spider over not too hot a fire; stir constantly till it melts; then stir in quickly one teacupful of chopped peanuts; mix thoroughly and pour on a buttered platter; spread thin.
Anna Schuere. BALTIMORE CARAMELS.
One-half cupful of molasses, one-half cupful of milk, two cupfuls of sugar, two squares of Baker's chocolate, butter the size of an egg; boil from ten to fifteen minutes; when taken from the fire add one teaspoonful of vanilla. Tessa Welch.
FIG CANDY.
One pound of sugar, one pint of water, boil over a slow fire; when done add small piece of butter; be careful to boil slowly and not quite the usual thickness; turn all over split figs. Lettie Weeks.
ALMOND CANDY.
Two cupfuls of white sugar, one and one-half cupfuls of sweet milk; boil until it will crisp in water like molasses candy; add one-half cupful of blanched almonds, perfectly dry. W. T. M.
CHINESE FRUIT CANDY.
One cocoanut, one and one-half pounds of granulated sugar, wet with the milk of the cocoanut; put in saucepan, let heat slowly; then boil rapidly five minutes, add the cocoanut grated very fine and boil ten minutes, stirring constantly; try on a cool plate; if it forms a firm paste when
cool take it from the fire, pour one-half of it out on a large tin lined with greased paper, then add to the remaining cream one-fourth pound of raisins (stoned), one-half pound of blanched almonds, one pint of pecan nuts, one-half cupful of chopped walnuts; pour over the other cream. When cool cut in bars. Alice Wilson.
POTATO CANDY.
Bake ordinary-sized potatoes, scrape out inside, mash fine, add quickly as much confectioner's sugar as it will take; have ready nut meats; stir in all you wish; make into tiny little balls or pats; when cold, are delicious. If you wish chocolate creams, dip the above into melted Baker's chocolate; lay on a buttered paper to cool. Besse T.
MAPLE CANDY.
To two cupfuls of maple syrup add one cupful of granulated sugar and butter the size of a walnut. Cook until it hardens. Pour into buttered pan and set away to cool. Ruby.
RIBBON CANDY.
Boil three cupfuls of sugar, moistened with water, to the crack, flavoring and coloring it as desired; turn it into a greased pan and let it cool. Turn in the edges, and pull either with the hands or by means of a hoop, until light in appearance. Run it through a roller set so close that it will come out as thin as a wafer. Make into fancy shapes and let cool before packing away in boxes. Of course, butter the hands before beginning to pull. E. Arnold.
PINEAPPLE GLACE.
Cut a pineapple crosswise into thin slices and then again into quarters. Beat the whites of three eggs to a stiff froth; lay the fruit in this, drain and dip again the part that drips off. Select the pieces one by one and by the aid of a skewer dip them into finely powdered sugar. Place the fruit in an oiled or buttered pan and put in an oven that is cooling. Pile them on a dish and set them in a cool place until wanted.
Palmer Miller. BUTTER SCOTCH.
Take three cupfuls of brown sugar, four ounces butter. Do not stir it but as soon as it snaps and breaks add a good pinch of baking soda. Let boil two minutes longer and pour it into well-buttered biscuit tins. While partly cold mark off into squares P. Miller.
FUDGES.
Records on this page
Peanut BrittleBaltimore CaramelsFudgesFig CandyAlmond CandyChinese Fruit CandyPotato CandyMaple CandyRibbon CandyPineapple GlaceButter Scotch