Marshmallows. — Soak a quarter of a pound of
gum arabic in a half pint of water until soft, add to
it a half pound of powdered sugar, stir all together
and set in a saucepan until it is thick and white. Try
it in water as soon as it thickens, and if it forms a firm
but not hard ball, it is done. To make the marshmal-
low more spongy beat the white of one egg and add to
the paste. Flavor with orange flower. Pour the paste
out on a pan, cover with corn starch✪ Marshmallows, and, when cool,
cut into squares.
Chocolate Creams. — Tv;o cups of powdered sugar,
one quarter of a cup of milk. Boil seven or eight min-
utes and pour into an earthen dish; flavor with a little
vanilla and stir till it is thick and creamy, and cool
enough to handle. Shape into balls and lay on a flat
dish. Cut up nearly a whole cake of chocolate (not
sweet), pour into a bowl and set in hot water. When
melted add a few drops of vanilla. Drop in the
creams one at a time and take out with two forks and
place carefully on white paper.
Rural Taffy. — Melt two ounces of butter, free
from salt, in a thick saucepan ; add a pound of brown
sugar; boil the mixture till the syrup, dropped into
water, cracks between the teeth. Pour in buttered tins
half an inch deep and set to cool. The grated rind of
a lemon is often added✪ Rural Taffy when the sugar is half boiled.
Peanut Candy.— Two cupfuls of New Orleans mo-
lasses, one cupful of brown sugar, one tablespoonful
of butter, one tablespoonful of vinegar✪ Peanut Candy. While this
is cooking in rather a shallow pan, shell the peanuts;
lay them on buttered tins. Try the candy from time
to time by dropping a little in cold water. When it
seems hard and crisp remove from the fire and pour
over the nuts. While still warm, cut into blocks of
convenient size.
Candied Almonds. — Blanch any quantity of al-
monds, then fry them in butter till they are of a light
brown color, wipe them with a napkin and place in a
pan. Make a syrup of white sugar✪ Candied Almonds and boil it to the
exact candying point; pour it boil ng hot on the al-
monds, and stir them until they are quite cold.
Plum Pudding Candy. — Make some rural taffy
soft boiled — that is, take it up when it makes a soft
ball in the water. Have ready half a teacup of seeded
raisins a little warm, half a teacup of citron, one cup
of currants, the grated rind of half an orange, the same
of a lemon, and two ounces of chopped almonds✪ Plum Pudding Candy.
Mix this all with the warm candy thoroughly, using
your hands to work it. Put it in pans to cool. Cnt
into squares before hardening.
Peppermints. — One pint of granulated sugar, four
tablespoonfuls of water. Boil four minutes, take off
the stove, and stir in two tablespoonfuls of powdered
sugar, one-half teaspoonful of cream of tartar, seven
or eight drops of oil of peppermint✪ Peppermints. Drop in the shape
of small cakes on waxed paper.
Chocolate Caramels. — Equal parts of white sugar,
brown sugar, molasses, milk and chocolate (grated),
for one cup of each, butter the size of an egg✪ Chocolate Caramels. Boil
hard fifteen minutes before the chocolate is put in.
Then boil till it will become brittle when dropped into
water. Have ready one or two cupfuls of mixed nuts
picked out and chopped. Take the candy from the fire,
stir in the nuts and pour into well-buttered pans.
When cool cut into square cakes, then wrap each in
waxed paper.
Page 64 · 9 recipe records on this page
Presented as published in 1892. 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
Marshmallows. — Soak a quarter of a pound of gum arabic in a half pint of water until soft, add to it a half pound of powdered sugar, stir all together and set in a saucepan until it is thick and white. Try it in water as soon as it thickens, and if it forms a firm but not hard ball, it is done. To make the marshmallow more spongy beat the white of one egg and add to the paste. Flavor with orange flower. Pour the paste out on a pan, cover with corn starch, and, when cool, cut into squares.
Chocolate Creams. — Two cups of powdered sugar, one quarter of a cup of milk. Boil seven or eight minutes and pour into an earthen dish; flavor with a little vanilla and stir till it is thick and creamy, and cool enough to handle. Shape into balls and lay on a flat dish. Cut up nearly a whole cake of chocolate (not sweet), pour into a bowl and set in hot water. When melted add a few drops of vanilla. Drop in the creams one at a time and take out with two forks and place carefully on white paper.
Rural Taffy. — Melt two ounces of butter, free from salt, in a thick saucepan ; add a pound of brown sugar; boil the mixture till the syrup, dropped into water, cracks between the teeth. Pour in buttered tins half an inch deep and set to cool. The grated rind of a lemon is often added when the sugar is half boiled.
Peanut Candy.— Two cupfuls of New Orleans molasses, one cupful of brown sugar, one tablespoonful of butter, one tablespoonful of vinegar. While this
is cooking in rather a shallow pan, shell the peanuts; lay them on buttered tins. Try the candy from time to time by dropping a little in cold water. When it seems hard and crisp remove from the fire and pour over the nuts. While still warm, cut into blocks of convenient size.
Candied Almonds. — Blanch any quantity of almonds, then fry them in butter till they are of a light brown color, wipe them with a napkin and place in a pan. Make a syrup of white sugar and boil it to the exact candying point; pour it boil ng hot on the almonds, and stir them until they are quite cold.
Plum Pudding Candy. — Make some rural taffy soft boiled — that is, take it up when it makes a soft ball in the water. Have ready half a teacup of seeded raisins a little warm, half a teacup of citron, one cup of currants, the grated rind of half an orange, the same of a lemon, and two ounces of chopped almonds. Mix this all with the warm candy thoroughly, using your hands to work it. Put it in pans to cool. Cut into squares before hardening.
Peppermints. — One pint of granulated sugar, four tablespoonfuls of water. Boil four minutes, take off the stove, and stir in two tablespoonfuls of powdered sugar, one-half teaspoonful of cream of tartar, seven or eight drops of oil of peppermint. Drop in the shape of small cakes on waxed paper.
Chocolate Caramels. — Equal parts of white sugar, brown sugar, molasses, milk and chocolate (grated), for one cup of each, butter the size of an egg. Boil hard fifteen minutes before the chocolate is put in. Then boil till it will become brittle when dropped into water. Have ready one or two cupfuls of mixed nuts picked out and chopped. Take the candy from the fire, stir in the nuts and pour into well-buttered pans. When cool cut into square cakes, then wrap each in waxed paper.
Records on this page
MarshmallowsChocolate CreamsRural TaffyPeanut CandyCandied AlmondsPlum Pudding CandyPeppermintsPeppermintsChocolate Caramels