The white ribbon cook book

Candied Fruit — Boil 1 cupful granulated sugar, 4 tablespoonfuls water, 2 tablespoonfuls vinegar and ^ spoonful soda. Avoid stirring. When the mixture is boiled to a syrup, dip into it cherries, grapes, pine-apple, oranges, pears, etc. When well dipped place the fruit on paraffine paper and put in a warm place to dry. Chestnuts and filberts thus candied are delicious. Hoarhound Candy — Hoarhound candy is a favorite cough remedy. To 1 quart of water add a small handful of hoarhound herb, and boil }4 hour. Strain, pressing all the liquid from the herbs. Add 3 lbs. of brown sugar, and boil to the " hard crack." Put in a piece of butter as large as a walnut. When the butter is dissolved, pour the mass on a greased platter or marble slab. When almost cold, square off with a knife. Molasses Taify — Boil together 2 cupfuls of brown sugar, 1 of New Orleans molasses, ^ cupful of water, and 2 tablespoonfuls of vinegar; when crisp, add a tablespoonful of butter, stir 1 minute, then remove from the fire, add 3^ teaspoonful soda; when nearly cold pull until a beautiful golden color. French Almond Rock — Put 1 lb. of loafsugar and a teacupf ul of water into a saucepan, stir it until the sugar is melted, take off the scum that comes to the top, and when boiled for ^ hour add 1 tablespoonful vinegar or lemon juice. Stir in sliced almonds to taste, pour out on a well-buttered tin and cut into slices. Lemon Candy — Into a bright tinned kettle put 3}4 lbs. of sugar, Ij^ pints of water, and a full tablespoonful of cream of tartar. Place over 218 White Ribbon Cook Book. a hot fire and stir until the lumps disappear. Boil briskly until the candy is hard and brittle when a little is thrown into cold water. Take the candy from the fire and pour it on a large platter, greased with a little butter. When cooled sufficiently to be handled, add a teaspoonful of finely powdered tartaric acid, and the same quantity of extract of lemon, and work them into the mass. The acid should be fine and free from lumps. The mass must be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling destroys its transparency. It may now be formed into sticks or drops, or spread out flat on tins in thin sheets. Molasses Caudy — Dissolve 1 cupful of sugar in }/2 cupful of vinegar, mix with 1 quart of molasses, and boil, stirring often, until it hardens when dropped from a spoon into cold water; then stir in a piece of butter the size of an egg and 1 teaspoonful of saleratus, the latter dissolved in hot water. Flavor to your taste, give a hard final stir, and pour into buttered dishes. As it cools, cut into squares for " taffy," or, while soft enough to handle, pull white into sticks, using only the buttered tips of your fingers for that purpose. "Old-Fashioned" Molasses Candy — Into a kettle holding 4 times the amount of molasses to be used, pour a convenient quantity of good New Orleans molasses. Boil over a slow fire half an hour, stirring all the time, and taking off the kettle if there is any danger of the contents running over. Do not let the candy burn. When a little dropped in cold water becomes quickly hard and brittle, add a teaspoonful of carbonate of soda, free from lumps, to every 2 quarts, stir quickly to mix, and pour on greased platters to Home-Made Candies, 219