CRYSTALLIZED CHERRIES.— Prepare the sugar and bring it
to the " hard ball " degree as directed for crystallized popcorn, and
then pour it over some fine ripe cherries✪ Crystallized Cherries which have been stoned:
move them about gently, to coat them nicely, and when almost cold
dry them in a cool oven or ne^r the fire. . ,
462 HOME CANDY MAKING
POPCORN BALLS — Sort all the hard kernels out of popcorn;
then take the amount of molasses needed✪ Popcorn Balls, and boil it until it will
hair or thread otf the end of a spoon (the "feather" degree); pour
the hot molasses over the corn, mix well, and make into balls as soon
as it cools a little, having the hands well greased,
Cornoke can be prepared by putting the mass while warm into
greased tins, pressing it into thin sheets with greased rollers and
afterwards cutting it into small square cakes.
RATAFIAS. — Use ^ lb. of sweet almonds, ^ lb. bitter almonds, 2
cups granulated sugar, whites of 4 eggs✪ Ratafias. Blanch, skin and dry the
almonds; then pound them in a mortar with the white of 1 egg; then
stir the sugar in gradually, and add the remaining whites of egg;
beat thoroughly, and drop on tins covered with writing or cartridge
paper, and bake about 10 minutes in a quick oven. The ratafias
should be about the size of a large button when done, and as they
spread very much in baking only a very little of the paste should be
allowed for each one. Have them far enough apart on the paper so
that they will not touch as they swell in baking.
WHITE CANDY. — Take 2 cups granulated sugar, 1 cup water,
and 1 tablespoon of vinegar✪ White Candy; boil without stirring until it is brittle
when dropped in cold water; pour into greased pans, and pull when
cool enough, adding vanilla flavor as you pull it; form it into sticks,
and set in a cool place till the next day.
CRYSTALLIZED NUTS.— Select the finest nuts and lay them in
welhbeaten white of egg✪ Crystallized Nuts, drain them, and again beat what white of
egg drips off; then dip them one by one into powdered sugar;
lay a sheet of fine paper on a pan, place the nuts on it, and set in a
cool oven; when the icing becomes firm, pile them on a dish, and
keep in a cool, dry place.
FROSTED, ICED OR CRYSTALLIZED FRUITS.— Select ripe,
perfect fruit, and dijj it in the welhbeaten white of eg✪ Frosted, Iced or Crystallized Fruitsg to which a
little cold water has been added, or into thin gum arable water; then
roll it in pulverized or fine granulated sugar; let it dry a little, and
roll again, laying it on oiled paper to dry. Keep it in a cool, dry
place until ready to arrange it for the table, as dampness may make
it sticky.
Currants, cherries, grapes, plums, peaches, or other fruit, may be
thus prepared, and it is very attractive for the tea table or dessert.
Leave grapes or currants on the stem, and brush the fur off of
peaches before frosting them.
HOME CANDY MAKING 463
ORANGE PEEL, CANDIED.— Use thick peel and cut it in thin
strips, then boil it, frequently changing the water until there is no
bitter taste in the water (don't be alarmed at the amount of boiling
required); drain thoroughly, then put in a kettle with sugar only, in
proportion of 1 cup to the peel of a dozen oranges✪ Candied Orange Peel. Set the kettle
on the back of the stove, and stir occasionally while the sugar dis-
solves and the peel becomes candied and dry. Keep in a glass jar.
Used instead of raisins in cake it gives a daintily-flavored fruit cake.
Page 342 · 7 recipe records on this page
Presented as published in 1902. 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
CRYSTALLIZED CHERRIES.— Prepare the sugar and bring it to the " hard ball " degree as directed for crystallized popcorn, and then pour it over some fine ripe cherries which have been stoned: move them about gently, to coat them nicely, and when almost cold dry them in a cool oven or near the fire. . ,
POPCORN BALLS — Sort all the hard kernels out of popcorn; then take the amount of molasses needed, and boil it until it will hair or thread off the end of a spoon (the "feather" degree); pour the hot molasses over the corn, mix well, and make into balls as soon as it cools a little, having the hands well greased,
Cornucopiae can be prepared by putting the mass while warm into greased tins, pressing it into thin sheets with greased rollers and afterwards cutting it into small square cakes.
RATAFIAS. — Use ^ lb. of sweet almonds, ^ lb. bitter almonds, 2 cups granulated sugar, whites of 4 eggs. Blanch, skin and dry the almonds; then pound them in a mortar with the white of 1 egg; then stir the sugar in gradually, and add the remaining whites of egg; beat thoroughly, and drop on tins covered with writing or cartridge paper, and bake about 10 minutes in a quick oven. The ratafias should be about the size of a large button when done, and as they spread very much in baking only a very little of the paste should be allowed for each one. Have them far enough apart on the paper so that they will not touch as they swell in baking.
WHITE CANDY. — Take 2 cups granulated sugar, 1 cup water, and 1 tablespoon of vinegar; boil without stirring until it is brittle when dropped in cold water; pour into greased pans, and pull when cool enough, adding vanilla flavor as you pull it; form it into sticks, and set in a cool place till the next day.
CRYSTALLIZED NUTS.— Select the finest nuts and lay them in wellbeaten white of egg, drain them, and again beat what white of egg drips off; then dip them one by one into powdered sugar; lay a sheet of fine paper on a pan, place the nuts on it, and set in a cool oven; when the icing becomes firm, pile them on a dish, and keep in a cool, dry place.
FROSTED, ICED OR CRYSTALLIZED FRUITS.— Select ripe, perfect fruit, and dip it in the wellbeaten white of egg to which a little cold water has been added, or into thin gum arable water; then roll it in pulverized or fine granulated sugar; let it dry a little, and roll again, laying it on oiled paper to dry. Keep it in a cool, dry place until ready to arrange it for the table, as dampness may make it sticky.
Currants, cherries, grapes, plums, peaches, or other fruit, may be thus prepared, and it is very attractive for the tea table or dessert. Leave grapes or currants on the stem, and brush the fur off of peaches before frosting them.
ORANGE PEEL, CANDIED.— Use thick peel and cut it in thin strips, then boil it, frequently changing the water until there is no bitter taste in the water (don't be alarmed at the amount of boiling required); drain thoroughly, then put in a kettle with sugar only, in proportion of 1 cup to the peel of a dozen oranges. Set the kettle on the back of the stove, and stir occasionally while the sugar dissolves and the peel becomes candied and dry. Keep in a glass jar. Used instead of raisins in cake it gives a daintily-flavored fruit cake.
Records on this page
Crystallized CherriesPopcorn BallsRatafiasWhite CandyCrystallized NutsFrosted, Iced or Crystallized FruitsCandied Orange Peel