Historic Paxton, her days and her ways, 1722-1913

14 har of Hershey's chocolate. Butter size of an egg. 1 teaspoon of vanilla. Cook until it grains, then take off the fire, beat briskly and pour in well buttered pans. Fudge (Miss Matilda Elder.) Cook 3 cups of sugar, 1 cup of milk and 1 tablespoon of butter. When sugar is melted, add 4 or 5 tablespoons of Hershey's cocoa. Stir and boil 15 minutes. Take from fire, add 1 teaspoon of vanilla. Beat until creamy. Fondant (Miss Inda H. Kauffman.) 1 pound of granulated sugar. % cup of water. % teaspoon of cream tartar. Put the sugar and water in a saucepan over the fire and stir until the sugar is dissolved. When the mixture begins to boil, add the cream of tartar ; wipe down the sides of the pan with a damp cloth, and boil continuously until it will form a soft ball when dropped into cold water. Take from the fire and let it cool. When cold, add any desired flavoring and stir until it becomes creamy; then knead and work with the fingers for several minutes. Make the cream into small round flakes and stand on oiled paper to become firm. To coat them: — Have unsweetened chocolate melted in a double boiler, drop them in a few at a time, removing with a fork. Put in a cool place to harden. Chocolate Caramels (Miss Inda H. Kauffman.) 2 cups of brown sugar. 1 cup of molasses. 1 cup of milk or cream. 14 pound of Hershey's chocolate. Butter the size of an egg. Stir all the ingredients together and boil slowly until the mixture cracks in cold water. Pour on flat tins ; when nearly cold mark off into small squares. Sea Foam (Mrs. J. S. nose.) 3 cups of brown sugar. 1 tablespoon of vinegar. 1 cup of water. Boil until hard when dropped in water. Pour slowly into the beaten whites of two eggs and beat until stiff. Drop on a buttered plate. Turkish Delight (Miss Isabella Butherford.) Bring to a boil 1 quart of granulated sugar, and % cup of cold water and add 1 ounce of gelatine dissolved in one cup of boiling water. Boil 15 minutes very slowly. Add small quantity of green fruit coloring and six drops of oil of peppermint. Pour into buttered tins and let it stand over night. Turn out on a sugared pie board. Cut with scissors and roll squares in powdered sugar. White Taffy (Mrs, J. A. Bose.) % cup of vinegar. 2 cups of soft A sugar. 1% cups of water. Boil all ingredients until the taffy cracks in cold water. Pour into buttered pan and, when slightly cool, pull. Butter Scotch 1 cup of New Orleans molasses. 1 cup of granulated sugar. % cup of butter. Boil all together until it hardens in water, stirring constantly. Pour in thin sheets. Cocoanut Caramels 1% pounds of white sugar. % pound of grated cocoanut. Boil sugar and small half-cup of milk 10 minutes. Add cocoanut and boil 10 minutes longer. Stir constantly. Marshmallows (Mrs. Joshua Butherford.) % box of gelatine. 2% cups of granulated sugar. % cup of water. 1 teaspoon of vanilla. Boil sugar and water until it spins a thread. Dissolve gelatine in a little cold water. Pour sirup into gelatine, add vanilla, and beat 30 minutes. Pour on slab or plate, well covered with confectioner's sugar. Cut into squares when cold. Peanut Brittle 1 cup of granulated sugar. % cup of chopped nuts. Melt the sugar in an iron pan, stirring all the time. Add nuts and quickly pour into buttered pan.