Scientific cooking with scientific methods

Separate hoarhound in pieces, pour the boiling water over it, and let it steep for two minutes. Strain through double of cheesecloth. Pour into saucepan with sugar and cream of tartar. Boil until it is brittle when dropped in cold water. Pour into well-buttered pan, and as it cools mark in squares the size of caramels. Butter=scotch. 2 cups sugar. 2 tablespoons vinegar. 1 cup molasses. li cup boiling water. % cup butter. Boil all together until brittle when tried in cold water. Turn into well-buttered pan, and with a sharppointed knife mark into squares. Chocolate Caramels. 3 tablespoons butter. Vo cup milk. 2 cups Orleans molasses. 4 squares Baker's chocolate. 2 cups brown sugar. 1 teaspoon vanilla. Put butter into saucepan, and when melted add molasses, sugar and milk. Stir until all are well blended, and when boiling-point is reached, add chocolate and continue stirring until chocolate is melted. Boil until a firm ball is formed on the tips of the fingers when tried in cold water. Take from fire, and add vanilla. Turn onto buttered pan, and as it begins to harden cut into inch cubes. Ice=cream Candy. 4 cups sugar. lA teaspoon cream of tartar. 1 tablespoon vinegar. % cup boiling water. Boil without stirring until brittle when dropped in cold water. Turn on well-buttered platter, and cool until you can handle; as you pull, add vanilla. Continue pulling until white and glossy. Nut Candy. 1^2 cups nuts. 1 pound sugar. Use either English walnuts or shellbark hickorynuts, or our own native black walnut. Cover bottom of buttered shallow pan or platter with the nuts to be used. Put sugar in smooth frying-pan, and melt to syrup, stirring all the time, and using care that it does not adhere to sides of pan. Remove as soon as melted, before it caramelizes, and pour evenly over the nuts. As soon as it begins to harden, mark off in bars or squares. Peanuts can be used for this candy. You will then call it peanut bars. Chocolate Cream Candy. 3 cups sugar. 2 tablespoons butter. 1 cup milk. 3 squares chocolate. 1 teaspoon vanilla. Put butter in saucepan. When melted, add sugar and milk. Heat to boiling-point, and add chocolate. Stir until chocolate is melted. Boil about fifteen minutes. Remove from fire, add vanilla, and beat until mixture becomes creamy and a little sugary round edges of saucepan. Pour in buttered pan and mark in squares. Maple Sugar Candy. 1 pound maple sugar. 1/2 cup boiling water. ^2 cup cream. 1 tablespoon butter." Break sugar in pieces and put in saucepan with cream and water. Boil rapidly until a soft ball is formed when tried in cold water. Remove from fire and beat until creamy. Pour into buttered tins, cool, and mark into squares. Maple Sugar with Nuts. I^se same recipe as the above, beat until creamy, and add pecan-nuts (about one cup) just as you pour it into the buttered tin. You can use shellbark hickorynuts or English walnuts if preferred. Creamed Walnuts. White 1 egg. 1 pound confectioner's i/j tablespoon cold water. sugar. 1 teaspoon, vanilla. English walnut meats. Place water, egg and vanilla in bowl, and beat until thoroughly blended. Add sugar gradually until stiff enough to knead, shape in small balls, flatten, and place walnuts on one or both sides. Peppermints. 2 cups sugar. 1 cup boiling water.