COCOANUT SUGAR BALLS.— These little balls may be
dipped in melted chocolate or may be served plain, and passed
in the place of bonbons at the end of the dinner. Add sufficient
confectioner's sugar to the cocoanut cream to make a thick paste.
Form at once into balls, and stand in the refrigerator or very
cold place until serving time. If they are dipped in chocolate,
they must be dipped quickly and put at once in a cold place. Serve
at the end of dinner in place of dessert. —
BUTTER SCOTCH.— 3 lbs. coffee, 1 lb. sugar, % lb. butter,
}/2 teaspoon of cream of tartar. Enough water to dissolve the
sugar. Boil without stirring until it breaks when dropped into
cold water. Add 8 drops of lemon extract. Pour in buttered pans
and mark off in squares. If pulled when partly cold, until very
white, it will be like ice cream candy. — Mrs. Klug, 25 N. 5th Ave.,
Maywood, 111.
CHOCOLATE WAFERS.— Break opera wafers into halves.
Melt ^ lb. of Fondant over hot water; add a tablespoon of
566
COOK COUNTY COOK BOOK 567
boiling water, a teaspoon of vanilla and 4 oz. of melted chocolate.
After the mixture begins to thicken add enough water to make it
the consistency of good cream. Dip the bits of wafers into the
chocolate Fondant, and place on oiled paper to dry. — Mrs. Conk-
lin, 914 So. 8th Ave., Maywood, 111.
COCOANUT DROPS.— Grate a cocoanut, add ^ of its weight
of sugar and the white of 1 egg beaten to a stiff froth✪ Cocoanut Sugar Balls. Mix thor-
oughly and drop on buttered white paper or tin plates. Bake 15
minutes. — Mrs. C. J. Jeffries, Winnetka, 111. '
DIVINITY CANDY.— 2 cups sugar, 6 cup Karo syrup, J^
cup water✪ Divinity Candy. Boil until it makes a ball in cold water. Then pour
over the beaten whites of 1 or 2 eggs, beating all the time. — Mrs.
Klug, 25 N. 5th Ave., Maywood, 111.
FONDANT. — 2 cups sugar, 2 "cups water, ^ teaspoon cream
tartar; stir until dissolved, let boil until it reaches soft ball stage;
stand at once in pan of cold water; when cooled enough that you
can stand your finger in it stir vigorously with stick. — Precaution
— Never jar saucepan after it starts to boil. Do not attempt on
wet day. Keep crystals wiped off sides. — Mrs. Jack Johnson, Or-
land. 111.
FUDGE. — Cook together 2 cups of granulated sugar, f^Wip
of rich milk. When boiling add 4 teaspoons of cocoa✪ Fudge; cook until
it forms a soft ball in water; flavor and remove from the fire.
Beat until creamy. Pour in pan and cut in squares when cold. —
Mrs. G. E. Hamilton, 508 So. 4th Ave., Maywood, 111.
"KRAUT CANDY"— Put in a saucepan 2 lbs. light brown
sugar, 1 cup water, 1 grated cocoanut, butter size of a walnut.
Boil moderately for 1 hour, and when stiff pour into pans and
cut into squares. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
MAPLE CREAMS. — Cook without stirring, Y^ as much water
as maple sugar; when almost done put in a small piece of butter.
When it begins to harden take it ofif the fire and stir rapidly until
it becomes a waxen substance, then divide into balls and enclose
each ball between 2 halves of English walnuts and put on a
greased plate to cool.— Mrs. Conklin, 819 N. 5th Ave., Maywood,
in:
568 CANDY
MOLASSES CANDY.— Put 1 qt. of West India molasses,
Page 387 · 3 recipe records on this page
Presented as published in 1912. 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
COCOANUT SUGAR BALLS.— These little balls may be dipped in melted chocolate or may be served plain, and passed in the place of bonbons at the end of the dinner. Add sufficient confectioner's sugar to the cocoanut cream to make a thick paste. Form at once into balls, and stand in the refrigerator or very cold place until serving time. If they are dipped in chocolate, they must be dipped quickly and put at once in a cold place. Serve at the end of dinner in place of dessert. —
BUTTER SCOTCH.— 3 lbs. coffee, 1 lb. sugar, % lb. butter, }/2 teaspoon of cream of tartar. Enough water to dissolve the sugar. Boil without stirring until it breaks when dropped into cold water. Add 8 drops of lemon extract. Pour in buttered pans and mark off in squares. If pulled when partly cold, until very white, it will be like ice cream candy. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
CHOCOLATE WAFERS.— Break opera wafers into halves. Melt ^ lb. of Fondant over hot water; add a tablespoon of
boiling water, a teaspoon of vanilla and 4 oz. of melted chocolate. After the mixture begins to thicken add enough water to make it the consistency of good cream. Dip the bits of wafers into the chocolate Fondant, and place on oiled paper to dry. — Mrs. Conklin, 914 So. 8th Ave., Maywood, 111.
COCOANUT DROPS.— Grate a cocoanut, add ^ of its weight of sugar and the white of 1 egg beaten to a stiff froth. Mix thoroughly and drop on buttered white paper or tin plates. Bake 15 minutes. — Mrs. C. J. Jeffries, Winnetka, 111. '
DIVINITY CANDY.— 2 cups sugar, 1/2 cup Karo syrup, J^ cup water. Boil until it makes a ball in cold water. Then pour over the beaten whites of 1 or 2 eggs, beating all the time. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
FONDANT. — 2 cups sugar, 2 "cups water, ^ teaspoon cream tartar; stir until dissolved, let boil until it reaches soft ball stage; stand at once in pan of cold water; when cooled enough that you can stand your finger in it stir vigorously with stick. — Precaution — Never jar saucepan after it starts to boil. Do not attempt on wet day. Keep crystals wiped off sides. — Mrs. Jack Johnson, Orland. 111.
FUDGE. — Cook together 2 cups of granulated sugar, 1/2 cup of rich milk. When boiling add 4 teaspoons of cocoa; cook until it forms a soft ball in water; flavor and remove from the fire. Beat until creamy. Pour in pan and cut in squares when cold. — Mrs. G. E. Hamilton, 508 So. 4th Ave., Maywood, 111.
"KRAUT CANDY"— Put in a saucepan 2 lbs. light brown sugar, 1 cup water, 1 grated cocoanut, butter size of a walnut. Boil moderately for 1 hour, and when stiff pour into pans and cut into squares. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
MAPLE CREAMS. — Cook without stirring, Y^ as much water as maple sugar; when almost done put in a small piece of butter. When it begins to harden take it ofif the fire and stir rapidly until it becomes a waxen substance, then divide into balls and enclose each ball between 2 halves of English walnuts and put on a greased plate to cool.— Mrs. Conklin, 819 N. 5th Ave., Maywood,
in:
MOLASSES CANDY.— Put 1 qt. of West India molasses,
Records on this page
Cocoanut Sugar BallsDivinity CandyFudge