3. Pineapple. Boil one cup sugar in one pint water
ten minutes, cool slightly, and add one can grated
pineapple and juice of three lemons; cool just before
serving, add one quart ice water✪ Pineapple Drink.
Mead. i. Three pounds white sugar, five gills molasses,
three pints water, four ounces tartaric acid, one-half
ounce sassafras, same of checkerberry✪ Mead; boil and bottle.
2. Two pounds and one-half white sugar, two
ounces tartaric acid, whites three eggs beaten to a
froth, two quarts boiling water poured on the mixture;
flavor with sassafras or lemon; cool and bottle. Three
or four tablespoons to a tumbler filled two-thirds with
water, stir in quarter teaspoon of soda. Drink quick.
Pop Beer. One pound sugar, one ounce cream
tartar, ounce ginger, juice of two lemons, four quarts
boiling water✪ Pop Beer. When cold add a compressed yeast
cake dissolved in a little water. Let it stand twenty-
four hours and bottle.
Raspberry Vinegar. To ten quarts berries put one
and one-half pints good vinegar, let them stand two
nights; to each quart of juice, put one pound white
sugar✪ Raspberry Vinegar. Boil over a slow fire fifteen minutes, skim
thoroughly and when cool bottle it.
Russian Tea. i. When the water boils put in the
tea, place the lid upon the teapot and put on the table
to draw for a few moments, then pour into the silver
teapot, leaving out the leaves.
2. Many like tea served with a thin slice of lemon
in each cup, in the Russian fashion, instead of cream
and sugar.
CANDIES.
'* Sweets to the sweet."
Almond Cakes. Whites five eggs, stir in sugar
enough to make it stiff, with just a little pinch of flour,
half pound almonds✪ Almond Cakes scalded and pounded. Drop on
buttered tins and bake in a quick oven.
Butter Scotch, i. Two cups sugar, two tablespoons
of water, butter the size of an egg✪ Butter Scotch. Bofi without stir-
ring until it hardens when dropped into water.
2. 'One tablespoon butter, two tablespoons sugar,
two tablespoons water, three tablespoons molasses,
one teaspoon vanilla; just before it is cooked enough,
one-fourth teaspoon of soda. Pour in a shallow tin
and crease in squares.
Chocolate Caramels, i. One cup sugar, one cup
molasses, one gill cream, piece butter size of an egg^
quarter pound chocolate, cook until it ropes, pour on
buttered tins and cut in squares just before it is cold.
2. One cup sugar, one-third cup milk, one square
chocolate, one-half tablespoon butter; boil hard seven
minutes; flavor with vanilla, turn into a shallow pan,
a^nd when hard enough cut into squares. Do not stir
while boiling.
3. One-fourth pound chocolate, three cups brown
sugar, one cup milk, piece butter the size of an agg;
flavor with vanilla. Boil one-half hour.
CANDIES. lOI
4. Creamed Chocolate. Three cups sugar, one-half
cake grated chocolate (Baker's), one cup milk, one-
fourth cup butte✪ Creamed Chocolater, one teaspooon vanilla; boil just ten
minutes; take off in a dish and beat until it sugars.
Pour in pan, cool and then cut in squares.
Checkerberry Drops. One pint sugar, five table-
spoons water, boil four minutes; two tablespoons
sugar, half teaspoon cream tartar, fifteen drops oil of
checkerberry stirred into mixture after boiling. Drop
on tin or paper.
Chocolate Creams. The white of one egg, an equal
quantity of water; flavor with vanilla; beat the egg to
a froth, add water and vanilla, then stir in as much
contectioners' sugar as will hold, roll into balls and
drop into chocolate steamed over the tea-kettle.
Chocolate Drops. Two cups sugar, one-half cup
water; boil three minutes, take from the fire and cool
in a pan of water, stirring constantly till cold enough
to roll into small balls; place them on buttered tins;
take one-half bar chocolate, not sweetened, and break
into small pieces and place in a plate over the tea-
kettle; when this is melted, take the balls on a straw
and roll in this chocolate. Flavor the cream and
chocolate with vanilla.
Page 33 · 8 recipe records on this page
Presented as published in 1894. 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
3. Pineapple. Boil one cup sugar in one pint water ten minutes, cool slightly, and add one can grated pineapple and juice of three lemons; cool just before serving, add one quart ice water.
Mead. i. Three pounds white sugar, five gills molasses, three pints water, four ounces tartaric acid, one-half ounce sassafras, same of checkerberry; boil and bottle.
2. Two pounds and one-half white sugar, two
ounces tartaric acid, whites three eggs beaten to a
froth, two quarts boiling water poured on the mixture;
flavor with sassafras or lemon; cool and bottle. Three
or four tablespoons to a tumbler filled two-thirds with water, stir in quarter teaspoon of soda. Drink quick.
Pop Beer. One pound sugar, one ounce cream tartar, ounce ginger, juice of two lemons, four quarts boiling water. When cold add a compressed yeast cake dissolved in a little water. Let it stand twentyfour hours and bottle.
Raspberry Vinegar. To ten quarts berries put one and one-half pints good vinegar, let them stand two nights; to each quart of juice, put one pound white sugar. Boil over a slow fire fifteen minutes, skim thoroughly and when cool bottle it.
Russian Tea. i. When the water boils put in the tea, place the lid upon the teapot and put on the table to draw for a few moments, then pour into the silver teapot, leaving out the leaves.
2. Many like tea served with a thin slice of lemon in each cup, in the Russian fashion, instead of cream and sugar.
'* Sweets to the sweet."
Almond Cakes. Whites five eggs, stir in sugar enough to make it stiff, with just a little pinch of flour, half pound almonds scalded and pounded. Drop on buttered tins and bake in a quick oven.
Butter Scotch, i. Two cups sugar, two tablespoons of water, butter the size of an egg. Boil without stirring until it hardens when dropped into water.
2. 'One tablespoon butter, two tablespoons sugar, two tablespoons water, three tablespoons molasses, one teaspoon vanilla; just before it is cooked enough, one-fourth teaspoon of soda. Pour in a shallow tin and crease in squares.
Chocolate Caramels, i. One cup sugar, one cup molasses, one gill cream, piece butter size of an egg, quarter pound chocolate, cook until it ropes, pour on buttered tins and cut in squares just before it is cold.
2. One cup sugar, one-third cup milk, one square chocolate, one-half tablespoon butter; boil hard seven minutes; flavor with vanilla, turn into a shallow pan, a^nd when hard enough cut into squares. Do not stir while boiling.
3. One-fourth pound chocolate, three cups brown sugar, one cup milk, piece butter the size of an egg; flavor with vanilla. Boil one-half hour.
CANDIES. lOI
4. Creamed Chocolate. Three cups sugar, one-half cake grated chocolate (Baker's), one cup milk, onefourth cup butter, one teaspooon vanilla; boil just ten minutes; take off in a dish and beat until it sugars. Pour in pan, cool and then cut in squares.
Checkerberry Drops. One pint sugar, five tablespoons water, boil four minutes; two tablespoons sugar, half teaspoon cream tartar, fifteen drops oil of checkerberry stirred into mixture after boiling. Drop on tin or paper.
Chocolate Creams. The white of one egg, an equal quantity of water; flavor with vanilla; beat the egg to a froth, add water and vanilla, then stir in as much confectioners' sugar as will hold, roll into balls and drop into chocolate steamed over the tea-kettle.
Chocolate Drops. Two cups sugar, one-half cup water; boil three minutes, take from the fire and cool in a pan of water, stirring constantly till cold enough to roll into small balls; place them on buttered tins; take one-half bar chocolate, not sweetened, and break into small pieces and place in a plate over the teakettle; when this is melted, take the balls on a straw and roll in this chocolate. Flavor the cream and chocolate with vanilla.
Records on this page
Pineapple DrinkMeadPop BeerRaspberry VinegarAlmond CakesButter ScotchCreamed ChocolateChocolate Caramels