Beat stifif the whites of two eggs, and then beat in half a
pound of powdered .sugar. Scrape fine an ounce and a half
of chocolate and dredge it with flour. Add gradually to the
eggs and sugar, and beat all together hard. Upon the bottom
of baking pan lay a sheet of paper, and upon the paper lay
powdered sugar in spots about as big as a silver half dollar.
Upon these powdered sugar spots pile the chocolate mixture,
smooth with a wet knife dipped in cold water, sift over a
little sugar, and bake in a hot oven a few minutes. Cool and
loosen from the paper with a thin knife.
CANDY, CANDIED FRUITS, SALTED NUTS 327
COCOANUT KISSES
Beat the white of an egg and add half a cup of sugar.
Stir constantly until it will not drop from a spoon. Add three
tablespoons of grated cocoanut. Drop on buttered paper and
bake lightly.
COUGH CANDY
In one dish put a gill of whole flaxseed and pour over it
half a pint of boiling water. In another dish put a cup of
slippery elm broken in small bits and cover it with boiling
water. Let both stand and macerate two or three hours.
Then put them in a cheesecloth and strain by squeezing into
an earthenware saucepan. Add a pound and a half of sugar
and boil slowly fifteen minutes. Then add the juice of two
lemons. Cook till it candies easily, pour on buttered paper or
plates and cool.
CREAM CANDIES OF DIFFERENT SORTS
Melt four cups of granulated sugar in a cup of cream and
boil together five to seven minutes. Set the saucepan in cold
water, put in a teaspoon of vanilla, and stir the cream till it
is hard enough to make into balls.
To make chocolate creams, dip the balls in melted chocolate.
To make walnut creams, press into two sides of a small
ball 'two perfect half meats of the walnut.
To make date creams, press into two sides of a small ball
the halves of dates freed from the stone✪ Cream Candies of Different Sorts.
FUDGES
Measure two cups of granulated sugar and one cup of
milk. Set this on the fire to heat. After it is warm, add a
piece of butter the size of an egg and three heaping table-
spoons of grated chocolate. Boil twenty minutes. To judge
whether it is done, drop a little into ice water, and if it
stiffens, remove from the fire, and add a teaspoon of vanilla✪ Fudges
and beat until almost cold. Have ready buttered pans. Pour
328 THE HOME COOK BOOK
the mixture into them, and mark tliem off in squares. Set
away to cool.
MAPLE FUDGE
Take a cup and a half of maple sugar broken into very
small pieces and half a cup of granulated sugar. Add a cup
of milk, set over the fire, and add two heaping tablespoons of
coarsely grated or scraped unsweetened chocolate and a table-
spoon of butter. Boil all together carefully for half an hour.
To test if it is done put a little in a saucer ; if it hardens, it is
done. Take from the fire, stir in a teaspoon of vanilla and
a cup of walnut meats, keep on stirring till the fudge begins
to stiffen, and then pour into shallow buttered tins. Mark
off in squares and set in a cool place to chill.
MOLASSES CANDY WITH NUTS ✪ Maple Fudge
Page 179 · 5 recipe records on this page
Presented as published in 1905. 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
Beat stifif the whites of two eggs, and then beat in half a pound of powdered sugar. Scrape fine an ounce and a half of chocolate and dredge it with flour. Add gradually to the eggs and sugar, and beat all together hard. Upon the bottom of baking pan lay a sheet of paper, and upon the paper lay powdered sugar in spots about as big as a silver half dollar. Upon these powdered sugar spots pile the chocolate mixture, smooth with a wet knife dipped in cold water, sift over a little sugar, and bake in a hot oven a few minutes. Cool and loosen from the paper with a thin knife.
COCOANUT KISSES
Beat the white of an egg and add half a cup of sugar. Stir constantly until it will not drop from a spoon. Add three tablespoons of grated cocoanut. Drop on buttered paper and bake lightly.
COUGH CANDY
In one dish put a gill of whole flaxseed and pour over it half a pint of boiling water. In another dish put a cup of slippery elm broken in small bits and cover it with boiling water. Let both stand and macerate two or three hours. Then put them in a cheesecloth and strain by squeezing into an earthenware saucepan. Add a pound and a half of sugar and boil slowly fifteen minutes. Then add the juice of two lemons. Cook till it candies easily, pour on buttered paper or plates and cool.
CREAM CANDIES OF DIFFERENT SORTS
Melt four cups of granulated sugar in a cup of cream and boil together five to seven minutes. Set the saucepan in cold water, put in a teaspoon of vanilla, and stir the cream till it is hard enough to make into balls.
To make chocolate creams, dip the balls in melted chocolate.
To make walnut creams, press into two sides of a small ball 'two perfect half meats of the walnut.
To make date creams, press into two sides of a small ball the halves of dates freed from the stone.
FUDGES
Measure two cups of granulated sugar and one cup of milk. Set this on the fire to heat. After it is warm, add a piece of butter the size of an egg and three heaping tablespoons of grated chocolate. Boil twenty minutes. To judge whether it is done, drop a little into ice water, and if it stiffens, remove from the fire, and add a teaspoon of vanilla and beat until almost cold. Have ready buttered pans. Pour
the mixture into them, and mark tliem off in squares. Set away to cool.
MAPLE FUDGE
Take a cup and a half of maple sugar broken into very small pieces and half a cup of granulated sugar. Add a cup of milk, set over the fire, and add two heaping tablespoons of coarsely grated or scraped unsweetened chocolate and a tablespoon of butter. Boil all together carefully for half an hour. To test if it is done put a little in a saucer ; if it hardens, it is done. Take from the fire, stir in a teaspoon of vanilla and a cup of walnut meats, keep on stirring till the fudge begins to stiffen, and then pour into shallow buttered tins. Mark off in squares and set in a cool place to chill.
MOLASSES CANDY WITH NUTS
Records on this page
Cream Candies of Different SortsCream Candies of Different SortsFudgesMaple FudgeMolasses Candy with Nuts