Boston Cooking-School cook book

Put sugar and cream in pan, stir until it boils, add cream of tartar, and boil (stirring occasionally to prevent burning) to 234° F. or until mixture forms soft ball when tried in cold water. Pour out and work like Sour Cream Fudge. When creamy, cover with damp cloth half an hour, work in vanilla with hands, and press into shallow box lined with wax paper. Cut in squares when hard. For variety, color and flavor differently or add chopped nut meats or candied fruit. VANILLA CARAMELS 1 cup sugar 1% cups thin cream ~ 28 cup corn sirup 1 teaspoon vanilla Put sugar, corn sirup, and 14 cup cream in pan, stir until sugar dissolves. Boil, stirring gently and constantly to 234° F., or until mixture forms soft ball when tried in cold water. Add 14 cup cream, boil as before, and add remaining cream and boil to 244° F. or until mixture forms decidedly firm ball when tried in cold water. Pour into buttered pan. Cool, cut in squares, and wrap in wax paper. If sugary, return to pan, add more cream, and boil again. For variety, add, just before pouring into pan, 1 cup coconut, 1 cup nut meats broken in pieces, or 8 figs or 34 cup raisins cut in pieces. Chocolate Caramels. Add 3 squares grated chocolate with last half cup of cream. SMITH COLLEGE CARAMELS 21% tablespoons butter ¥ cup milk 2 cups brown sugar 4 squares unsweetened 2 tablespoons molasses chocolate 1 teaspoon vanilla Melt butter in pan, add sugar, molasses, and milk. Bring to boiling point, add chocolate, and stir constantly until chocolate is melted. Boil to 244° F. or until mixture forms firm ball when tried in cold water. Add vanilla, turn into buttered tin, cool slightly, and cut in squares. CHAPIN CHOCOLATE CARAMELS 3 tablespoons butter 1 cup molasses 34 cup cream 4 squares unsweetened chocolate 1 cup sugar V teaspoon vanilla Melt butter in heavy kettle, add cream, sugar, and molasses. Bring to boiling point and add chocolate, balancing it on a large wooden spoon, that it may melt gradually with no danger of its burning on the kettle. Continue boiling, stirring occasionally, to 244° F., or until mixture forms firm ball when tried in cold water. Add vanilla and turn into buttered pan, having mixture 34 inch thick. When nearly cold, cut in cubes, using scissors or a sharp knife. Wrap in wax paper and let stand in cold place to harden. NUT CHOCOLATE CARAMELS To any chocolate caramel mixture add 1 cup chopped nut meats just before taking from fire. NOUGATINES Y cup corn sirup 2 egg whites, beaten until stiff 14 cup hot water 4 cup nut meats, chopped 2 cups sugar 1 teaspoon vanilla Put corn sirup, water, and sugar in pan, stir until sugar dissolves, and boil, without stirring, to 270° F. or until mixture is brittle when tried in cold water. Pour slowly on egg whites, beating until creamy. Add vanilla and, when almost firm, nut meats. Pour into pan lined with rice paper, cover with rice paper, and leave until firm. Cut in pieces about 114 inches long and % inch wide. Wrap in wax paper or dip in melted coating chocolate (p. 740). For variety, use chopped candied cherries and chopped pistachio nuts. ‘ TURKISH DELIGHT 1 ounce sheet gelatine Grated rind 1 orange VY cup cold water Y cup orange juice 2 cups sugar 3 tablespoons lemon juice Y cup boiling water Red food color Break gelatine in pieces, add cold water, cover, and soak 2 hours. Put sugar and boiling water in pan, stir until it boils, add gelatine, and simmer 20 minutes. Add flavoring and color. Rinse small bread pan with cold water and put in mixture 1 inch deep. Cool, remove to board, cut in cubes, and roll in confectioners’ sugar. If desired, add 4% cup chopped nut meats before pouring into pan. ALMOND PASTE 1 pound blanched almonds 1 cup water 1 pound sugar 1 cup orange juice