FoodNet

Durham cook book ...

1921

Page 31 · 9 recipe records on this page

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
VELVET MOLASSES CANDY. Pour one and one-half pounds granulated sugar, one-half pint molasses^ one half pint Avater, one-quarter cup vinegar in an agate kettle. Heat; Avhen boiling add one-half teaspoonful cream of tartar, boil until it crisps in cold Avater. Stir, Avhen almost done, add one-quarter pound butter, one-quarter teaspoonful soda. Cool in buttered pan and pull. 32 USE DAN RIVER SELF-RISING FLOUR A KI>{OX GELATINE Dessert or Salad is attractive and appetizing BUTTER SCOTCH. Three cups granulated sugar, one-half cup water✪ Seafoam Candy, one- half cup vinegar, (or one-half teaspoonful cream of- tartar) one tablespoonful butter, eight drops extract of lemon. Boil without stirring till it will snap and break. Just before taking from the fire, add a quarter of a teaspoonful of soda; pourMnto well-buttered biscuit tins, a quarter of an inch thick, mark off into inch <^quares when partly cold. FONDANT (COOKED.) Two cups granulated sugar, two-thirds cup hot water, a pinch of cream of tartar✪ Fondant (Cooked), stir over the fire until sugar is dissolved, but do not stir while boiling, then add the cream of tartar, cook till it just begins to form a soft ball; pour out in dish, set in pan of cold Avater; as soon as you can bear to hold your finger in, begin to stir with spoon till white, then knead for a few minutes with the hands. This is the foundation for all bon bons. It can be made into many different kinds — Avalnut creams, chocolates of all kinds, nut squares, peppermint drops and for coating. Put fondant in saucepan and stir continuously until it is re melted; if not stirred it will go back to sugar. For nut squares, as soon as fondant begins to soften stir in chopped nuts. COCOANUT CREAM CANDY. One coeoanut, one and one-half pounds gran- ulated sugar. Put sugar and milk of coeoanut together, heat slowly until sugar is melted; then boil five minutes; add coeoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning. Pour on buttered plates, cut in squares. Will take about two days to harden. Use prepared coeoanut when other cannot be had. FUDGE. Two cups granulated sugar, one-half cake chocolate, one-half cup milk, tw^o large tablespoonf uls butter, pinch cream of tartar, one tablespoonful of vanilla✪ Fudge. Cook sugar and milk until it comes to a boiling point, add cream of tartar, melted chocolate, butter and cook until it forms a soft ball in water, let it stand in cold water until cool, then^beat until creamy. — Mrs. M. F. Markham. PEANUT CANDY. To one pound 'brown sugar add one cv^p Karo syrup and one cup water. Boil until it hardehs when dropped in cold water. Just before taking from fire, add two ounces buttgr and three-fourths pound shelled peanuts. Pour into well-buttered tin. Be careful in shelling the peanuts that none of the brown skin is left on. Some candy-makers prefer to put the peanuts in a w^ell- greased pan and pour the syrup mixture over them, instead of stirring them in, as it makes the taify mo^e even in appearence. WALNUT CARAMELS. Turn into a saucepan two pounds brown sugar, one cup Karo syrup, one cup milk, two ounces butter and six ounces unsAveetened chocolate. Bring to a boil slowly and continue to increase the heat until 240^ F. has been reached on sugar thermometer. At this point stir in the one-half pound walnut meats✪ Walnut Caramels and turn out into buttered tins. When cool mark into scjuares. — Mrs. E. G. Belvin.