Use hickory-
nut meats ior Hickory-nut Candy. This candy is now being made
in society circles a good deal, as there is no cooking to be done and
it is very easy and clean work. A dollar's worth of all the ingredi-
ents together will make many pounds of candy.
Lemxm Cream Candy. — Steep grated peel of one lemon in juice
of two one hour and strain, squeezing cloth hard to get out all the
strength ; boil six pounds best white sugar with three cups water
until it Jiardens in cold water ; stir in the lemon juice, boil one min-
148 CONFECTIONERY.
nte, add one teaspoon dry soda✪ Lemon Cream Candy, stirring in well, and turn cut upon
broad, shallow, buttered dishes. Pull as soon as can be hai.dlea in-
to long white ropes and cut into lengths when brittle. Use Lame re-
cipe, substituting vanilla flavoring instead dflemon for VanillaCream
Candy.
Chocolate Cara?n€?5.— Dissolve one and two-thirds pints granu-
lated sugar in three gills of cream or rich milk to which has been
added a pinch of pulverized cinnamon and quarter teaspoon of
cream tartar distsolved in a little hot water. Add nine tablespoons
grated chocolate melted by placing in a bowl set into hot water or
over the teakettle. Boil the mixture rapidly, stirrivg constantly until
a bit of it dropped into cold water will not adhere to the teeth
when eaten. Take care not to let it pass the right point, as the
delicacy of the caramel is its charm. Pour but to cool into wide,
shallow tins, in a layer about half an inch thick. Do not scrape
the sides or bottom of dish, as the caramel next the kettle is very
likely to become grained and if mixed with the rest is injurious.
Scrape this paste into separate tins. The tins should be well but-
tered. When nearly cold cut candy into squares with a rule (a
thin strip of steel or hardwood with one siae sharpened to a dull
edge) having first buttered the edge. It requires some experience
and skill to make first-class caramels, and they should always be
used when fresh as they spoil quickly. For Pine-Apple. Vanilla or
Lenwn Caravieh, flavor above very highly with any of the flavors
wished. For Cocoanui Caranuhy when syrup is a soft wax when
tested in cold water, sift in slowly a ^11 and a half finely-grated
cocoanut, stirring constantly and finish as above. Maple sugar
may be used in any of the recipes instead of the white. For Mo*
lasses Chocolate Caramels✪ Chocolate Caramels^ take a pint and a half best New Orleans
molasses in place of sugar and water, and add chocolate just before
it is ready to turn out ; butter size of an egg may be used, and stir
only when chocolate is put in.
Page 122 · 2 recipe records on this page
Presented as published in 1890. 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
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Use hickory-
nut meats ior Hickory-nut Candy. This candy is now being made
in society circles a good deal, as there is no cooking to be done and
it is very easy and clean work. A dollar's worth of all the ingredi-
ents together will make many pounds of candy.
Lemxm Cream Candy. — Steep grated peel of one lemon in juice
of two one hour and strain, squeezing cloth hard to get out all the
strength ; boil six pounds best white sugar with three cups water
until it Jiardens in cold water ; stir in the lemon juice, boil one min-
148 CONFECTIONERY.
nte, add one teaspoon dry soda, stirring in well, and turn cut upon
broad, shallow, buttered dishes. Pull as soon as can be hai.dlea in-
to long white ropes and cut into lengths when brittle. Use Lame re-
cipe, substituting vanilla flavoring instead dflemon for VanillaCream
Candy.
Chocolate Cara?n€?5.— Dissolve one and two-thirds pints granu-
lated sugar in three gills of cream or rich milk to which has been
added a pinch of pulverized cinnamon and quarter teaspoon of
cream tartar distsolved in a little hot water. Add nine tablespoons
grated chocolate melted by placing in a bowl set into hot water or
over the teakettle. Boil the mixture rapidly, stirrivg constantly until
a bit of it dropped into cold water will not adhere to the teeth
when eaten. Take care not to let it pass the right point, as the
delicacy of the caramel is its charm. Pour but to cool into wide,
shallow tins, in a layer about half an inch thick. Do not scrape
the sides or bottom of dish, as the caramel next the kettle is very
likely to become grained and if mixed with the rest is injurious.
Scrape this paste into separate tins. The tins should be well but-
tered. When nearly cold cut candy into squares with a rule (a
thin strip of steel or hardwood with one siae sharpened to a dull
edge) having first buttered the edge. It requires some experience
and skill to make first-class caramels, and they should always be
used when fresh as they spoil quickly. For Pine-Apple. Vanilla or
Lenwn Caravieh, flavor above very highly with any of the flavors
wished. For Cocoanui Caranuhy when syrup is a soft wax when
tested in cold water, sift in slowly a ^11 and a half finely-grated
cocoanut, stirring constantly and finish as above. Maple sugar
may be used in any of the recipes instead of the white. For Mo*
lasses Chocolate Caramels^ take a pint and a half best New Orleans
molasses in place of sugar and water, and add chocolate just before
it is ready to turn out ; butter size of an egg may be used, and stir
only when chocolate is put in.