The art of German cooking and baking

Preparation : Boil the molasses, sugar, butter and vinegar, stirring constantly. Test it by dropping a few drops into cold water; if it hardens it has been boiled sufficiently. Then add soda dissolved in 1 tablespoonful of hot water and lemon essence or vanilla. Pour the candy into a buttered pan and when cool, pull it with your hands well buttered until it is a light color. See candy pulling. No. 2— VINEGAR TAFFY. 6 tbsps. of sugar 4 tbsps. of water 2 tbsps. of vinegar Preparation: Mix the ingredients and boil 20 minutes, then pour into a buttered pan and pull. No. 3— CHOCOLATE FUDGES. % cup of molasses 2 tbsps. of finely chopped figs 2 cups of sugar 2 tbsps. of finely chopped raisins % cup of milk % cup of ground English walnuts % cup of butter 1 tbsp. vanilla % cup of grated, sweet chocolate Preparation: Mix the molasses, sugar, milk and butter and cook 7 minutes, add the chocolate and cook 7 minutes more, then add the other ingredients. Pour into a buttered pan and when cold, cut into squares. No. 4— BUTTER SCOTCH. 1 cup of corn-syrup % lb. of butter 2 cups of sugar 1 tbsp. of vinegar % cup of water 1 tbsp. of vanilla Preparation: Boil the syrup, sugar, water and butter until it hardens when testing in cold water. Add the vinegar and vanilla and pour into a buttered pan. When cold, cut into squares. —334— No. 5— LEMON CANDY. 1 lb. of sugar 1/3 tsp. of tartaric essence % pt. of water 1/3 tsp. of lemon extract 1 tsp. of cream of tartar Preparation: Mix the sugar, water and cream of tartar and boil until it cracks and breaks when tried in cold water. Pour into a deep buttered dish and when cool, mix in the tartaric essence and lemon extract, and shape into any desired form. '- — No. 6— CHOCOLATE CARAMELS No. 1. 2 cups of sugar 1 cup of milk 1 cup of syrup 1 tbsp. of butter % cup of grated, sweet 1 tbsp. of vanilla chocolate Preparation: Mix the sugar and syrup and boil 5 minutes, add the other ingredients and boil until it stiffens. Pour into a buttered pan and cut into squares. No. 7— BON-BONS. 2 lbs. of sugar 1 vanilla bean or 1 pt. of water 2 tbsps. of vanilla extract Preparation: Mix the sugar, water and vanilla and boil until it cracks when tried in cold water. Pour into an oiled pan or porcelain platter, spread it out and cut into cubes. ' Remarks: You can also flavor with rosewater, orange or lemon instead of vanilla. No. 8— CHOCOLATE CANDY. 3 pieces of sweet chocolate or % cup of milk 2 % tbsps. of cocoa % tbsp. of vanilla 2 cups of sugar % tbsp. of butter Preparation: Mix the ingredients and boil 3 minutes, then pour into buttered pans and cut into cubes when cold. No. 9— NUT CANDY. 3 cups of brown sugar 1 pinch of salt % cup of milk 1 tsp. of vanilla % cup of cream 1 lb. of chopped walnuts 1 tbsp. of butter Preparation : Mix the sugar, milk and cream and boil until, when trying a few drops in cold water, it holds together and forms a soft mass. Then add butter and salt, take from the stove, mix in vanilla and nuts and stir the mixture until it gets creamy. Pour it to 1 inch thickness into buttered pans and cut it into cubes when cold. — 335— . No. 10— POPCORN CANDY. 1 cup of sugar 1 pinch of salt - ) ;' 1 tbsp. of butter 3 tbsps. of water 4 qts. of popped corn Preparation: Pour enough popped corn into a pan to cover the bottom of the pan, put it on the stove to g'et very hot, being careful not to burn it. Mix the sugar, butter, water and salt and boil until it hardens when tried in cold water. Now mix it with the hot corn, add the rest of the popped corn and stir until it rolls from the spoon, then spread it out in buttered tins. Remarks: It is best to use old popcorn. No. 11— COCOANUT DROPS. 1 cocoanut About 2 cups of sugar 1 white of egg