Take two cups granulated sugar and a small cup of water in whicx
has been dissolved a pinch of cream of tartar✪ Boiled Cream Frosting. Boil over a brisk fire fo:
about fifteen minutes, or until the sugar “balls” under the fingers. T
determine this dip a teaspoonful into ice-water, then into the boilin;
sugar and return it immediately into the water again, If the sugar thai
adheres to the spoon can be rolled into a ball by the fingers then it hai
boiled long enough. Pour the sugar into a large tin pan, which has bee]
rinsed in cold water. When it has cooled off work it back and forth witl
a wooden stick, or a large spoon, until it becomes creamy and white,
will then soon become stiff. Pack away in a tureen covered with a 1
cloth. When wanted for frosting remelt in a hot water bath.
CLEAR LEMON CANDY.
Roll one pound granulated
sugar with a half cup water in
Avhich has been dissolved a pinch
of cream of tartar. After boiling
a while try the sugar in the same
way, as has been described in
recipe for boiled cream frosting.
The sugar, however, must crack
when put into cold water and
should not stick to the teeth when
bitten. Then pour out upon an
oiled marble slab or into a large
flat pan (oiled) to cool. For flavor¬
ing use a little lemon extract and
a quarter of a teaspoonful of tar¬
taric acid. Cut into square bars.
BUTTER SCOTCH.
Dissolve two pounds granulated
sugar, or “Coffee A” sugar, in one
and a third cups water, and add a
pinch of cream of tartar dissolved
in water. Let this boil for fifteen
minutes without stirring it afte_
it is boiling. Then add a half cup butter. When boiled until it will eracli
(see recipe for lemon candy), add a quarter of a teaspoonful lemon
extract and pour immediately into buttered pans a quarter of an incl
thick, and mark off into inch squares. When nearly cool these will breal.
off easily.
PLAIN CREAM FROSTING.
Pour a half cup hot water into a basin and stir into it enough sifted
fine confectionery sugar until the whole is very stiff. Beat for fifteei:
minutes, adding a few drops lemon juice occasionally. Then thin dowi
with sweet cream until it is soft ENOUGH NOT TO RUN. Add vanilld
or any other flavoring desired.
CHOCOLATE FROSTING.
To the above frosting add one bar chocolate, melted with a smal
piece of butter.
ROYAL EGG FROSTING FOR ORNAMENTING.
Beat the white of one egg with sufficient (XXXX) frosting or pulveri
ized sugar and a small pinch of cream tartar until the whole is very
light. Care must be taken that no part of the yolk be mixed in, and alse
that the basin and everything is very clean.
INSIST ON HAVING ARM AND HAMMER SODA.
26
% CHOCOLATE CREAM DROPS.
f Take some of tlie boiled cream frosting without remelting it and
iwork in a little fine sugar and vanilla Form into .a '
n+tift nieces and roll the latter into little balls. Let them stand unui
3a crust forms and then dip them into melted sweet chocolate and set on
| waxed paper✪ Chocolate Cream Drops in a cool place to harden,
MOLASSES HOriY COMB.
Three cups light New Orleans molasses, a half cup sugar, a dua£ter
cup water and one tablespoonful vinegar. Boil over a -^e^e fire
When it commences to thicken stir it siowly, then boil until the sugar
cracks Stir in quickly one even teaspoonful ARM AND HAMMER
SODA✪ Molasses Honey Comb (or Saleratus) with a little water and add also a few drops of
| extract. It will foam up and harden in a minute. Therefore, pour
Page 18 · 3 recipe records on this page
Presented as published in 1900. 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
Take two cups granulated sugar and a small cup of water in whicx has been dissolved a pinch of cream of tartar. Boil over a brisk fire fo: about fifteen minutes, or until the sugar “balls” under the fingers. T determine this dip a teaspoonful into ice-water, then into the boilin; sugar and return it immediately into the water again, If the sugar thai adheres to the spoon can be rolled into a ball by the fingers then it hai boiled long enough. Pour the sugar into a large tin pan, which has bee] rinsed in cold water. When it has cooled off work it back and forth witl a wooden stick, or a large spoon, until it becomes creamy and white, will then soon become stiff. Pack away in a tureen covered with a 1 cloth. When wanted for frosting remelt in a hot water bath.
CLEAR LEMON CANDY.
Roll one pound granulated sugar with a half cup water in Avhich has been dissolved a pinch of cream of tartar. After boiling a while try the sugar in the same way, as has been described in recipe for boiled cream frosting.
The sugar, however, must crack when put into cold water and should not stick to the teeth when bitten. Then pour out upon an oiled marble slab or into a large flat pan (oiled) to cool. For flavor¬ ing use a little lemon extract and a quarter of a teaspoonful of tar¬ taric acid. Cut into square bars.
BUTTER SCOTCH.
Dissolve two pounds granulated sugar, or “Coffee A” sugar, in one and a third cups water, and add a pinch of cream of tartar dissolved in water. Let this boil for fifteen minutes without stirring it afte_ it is boiling. Then add a half cup butter. When boiled until it will eracli (see recipe for lemon candy), add a quarter of a teaspoonful lemon extract and pour immediately into buttered pans a quarter of an incl thick, and mark off into inch squares. When nearly cool these will breal. off easily.
PLAIN CREAM FROSTING.
Pour a half cup hot water into a basin and stir into it enough sifted fine confectionery sugar until the whole is very stiff. Beat for fifteei: minutes, adding a few drops lemon juice occasionally. Then thin dowi with sweet cream until it is soft ENOUGH NOT TO RUN. Add vanilld or any other flavoring desired.
CHOCOLATE FROSTING.
To the above frosting add one bar chocolate, melted with a smal piece of butter.
ROYAL EGG FROSTING FOR ORNAMENTING.
Beat the white of one egg with sufficient (XXXX) frosting or pulveri ized sugar and a small pinch of cream tartar until the whole is very light. Care must be taken that no part of the yolk be mixed in, and alse that the basin and everything is very clean.
% CHOCOLATE CREAM DROPS.
f Take some of the boiled cream frosting without remelting it and iwork in a little fine sugar and vanilla Form into small pieces and roll the latter into little balls. Let them stand unui 3a crust forms and then dip them into melted sweet chocolate and set on | waxed paper in a cool place to harden,
MOLASSES HONEY COMB.
Three cups light New Orleans molasses, a half cup sugar, a quarter cup water and one tablespoonful vinegar. Boil over a -^e^e fire When it commences to thicken stir it siowly, then boil until the sugar cracks Stir in quickly one even teaspoonful ARM AND HAMMER SODA (or Saleratus) with a little water and add also a few drops of | extract. It will foam up and harden in a minute. Therefore, pour
Records on this page
Boiled Cream FrostingChocolate Cream DropsMolasses Honey Comb