FoodNet

The Cook County cook book

1912

Page 388 · 8 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.
1 cup of brown sugar, a piece of butter the size of ^ egg into a six quart kettle. Let it boil over a slack fire until it begins to look thick, stirring it often to prevent burning. Test it by- dropping some in a little cold water. If it hardens quickly and breaks short it is boiled enough. Now put in J^ teaspoon of baking soda and- stir it well, then pour it out in a buttered flat tin. When partly cooled take up the candy with well buttered hands, then puU^ and double until the candy is a whitish yellow. It may be cut in strips and rolled or twisted. — Mrs. Conklin, 914 N. 5th Ave., Maywood, III MINTS. — Cook 2 cups granulated sugar, 1 cup water, %, tea- spoonful cream of tartar, until it forms a soft ball in water. Beat until creamy, flavor with mint, almond or wintergreen, color with fruit coloring and drop on round pieces of greased paper,- — Mrs. G. E. Hamilton, 508 S. 4th Ave., Maywood, 111. MOLASSES CANDY.— 1 cup of New Orleans molasses, 1 piece^f butter the size of an egg^ 1 tablespoon of vinegar. Boil, but do not stir, until it hardens when dropped in cold waiter. When it becomes hard and brittle stir in a teaspoon of soda✪ Molasses Candy and beat well; pour into buttered pans and when cool pull until yell©, with buttered hands. — Mrs. C. J. Jeffries, Winnetka, 111. PEANUT BRITTLE.— Shell and remove the dark skins from 2 qts. of peanuts; roll until they are slightly broken. Sift the peanuts lightly through the fingers, allowing the finer portion to fall on an ordinary bread-board; stand the remainder aside. Put 1 lb. sugar✪ Peanut Brittle into an iron saucepan; stir over the fire till it melts and slightly browns, then stir in just as many peanuts as the sugar will hold; turn out quickly on the board that has been covered with the fine nuts; roll it out in a thin sheet; cut into squares and when cool break apart. — Mrs. Conklin,, 819 N. Sth Ave., Maywood, 111. PEANUT CANDY.— Boil together 2 cups of sugar, 1 cup of water, a little butter, ^ teaspoon of cream tartar, until it forms a soft ball when dropped in cold water. Remove from fire and beat until creamy. Crush 1 qt. of hulled peanuts✪ Peanut Candy, spread over the bottom of a greased tin and pour over the candy mixture. COOK COUNTY COOK BOOK 569 Cut in squares when cooled. — Mrs. G. E. Hamilton, 508 N. 4th Ave., May wood, 111. PINOCHI. — 3 cups of brown sugar, 1 cup sweet milk, 1 table- spoon of butter. Boil slowly for 1 hour. Try in water and when it ropes, add 1 cup chopped (not too fine) nuts✪ Pinoci. Stir until it begins to granulate. Pour in buttered pan ^nd cut in squares. — Mrs. Klug, 25 X. 5th Ave., Maywood, 111. POPCORN BALLS.— 2 cups of molasses, 1 cup of sugar, butter size if an egg, boil until it hardens in water. Add 1 pinch of soda✪ Popcorn Balls, remove from fire, pour over poped corn and form into balls.— Mrs. Klug, 25 X. 5th Ave., Maywood, 111. PREATINES. — ]\Iake a syrup of 2 cups of granulated sugar, 1 cup of water and 34 teaspoon of cream of tartar, boil until it forms a soft ball in cold water. Remove from the stove and beat until it is soft and white. Add one cup of pecan meats✪ Preatines and drop quickly by spoonfuls on greased paper. — Mrs. G. E. Hamitlon, 508 S. 4th Ave., Maywood, 111. % CANDY ROSES.— (Dainty). Boil some sugar and water until when a fork is 'dipped into the pan it throws ofif the sugar as ✪ Candy Roses