Kentucky receipt book

Three cups of granulated sugar, i^ cup of butter, ^ cake of chocolate, 1 cup of sweet milk. Beat butter and sugar together then add grated chocolate and milk. Mix well before cooking and cook 20 minutes, stirring constantly. Remove from the fire, beat until stiff and cut into squares. Candied Orange Peel. Remove peel in quarters from 4 oranges and cover with -cold water ; bring to boiling point and cook slowly until soft. Drain, remove white portions, using a spoon. Cut the yellow part in strips with the scissors. Boil a half cup of water and a cup of sugar until syrup will thread when dropped from a spoon. Cook strips in syrup 5 minutes, drain and coat with fine granulated sugar. Caramels. Put into a saucepan half cup each, of white sugar, brown sugar and molasses, 1 cup of grated chocolate, 1 cup of cream. When almost done add 1 teaspoon of vanilla ; turn into a greased mold and mark in inch squares, and cut before it is cold. Wran in paper. Chocolate Drops. Two cups of confectioner's sugar, 1 cup of cold water. Boil rapidly for about 10 minutes, remove from fire and beat until stiff enough to mould with the fingers. Form into cone shaped balls and drop into melted chocolate, then lay on oiled paper. Add 1 teaspoon of vanilla to the cream as it is taken from the fire. Molasses Candy. Two cups of granulated sugar, 1 cup of molasses, 2-3 of a cup of water, butter size of an egg, half teaspoon of cream of tartar. Boil all together until brittle, then pour on buttered plates to cool. When partially cold, begin to pull it and cut into blocks. Cocoanut Balls. Wet 2 pounds of sugar with the milk of a cocoanut. Boil and stir until it begins to granulate; then stir in cocoanut grated fine. Boil a short time longer, then pour into buttered dishes. As soon as you can handle, make into balls. Cocoanut Drops. The white part of a cocoanut grated, whites of 4 eggs well beaten, V2 pound sifted white sugar, flavor with rosewater or lemon. Mix all as thick as can be stirred. Lay in heaps half an inch apart on paper or on a baking pan in a hot oven. Take them out when they begin to look a straw color. Candy. Two and a half pounds of granulated sugar, %, of a pound of butter (light weight), 1% wine glasses of vinegar, 1-3 teaspoon of soda, good pinch of salt, just enough warm water to dissolve sugar. Put in all the above ingredients; place over a hot fire and cook quickly, not stirring at all. After boiling, try if done by dropping a spoonful in cold water. If it cools quickly and cracks on the side of a glass, it can be taken off and pulled. Pour out without shaking the kettle, into buttered dishes. It desired. Baker's chocolate or cocoanut can be grated into the plate of candy and pulled in. Flavor with any extract preferred. Sugar Pop Corn. Put into a kettle of white sugar, 3 tablespoons of water and 1 of butter. Boil until it is candy; then put in three quarts of popped corn. Stir briskly and remove from fire. Hickory Nut Candy. Take 3 cups of sugar and 1 of water ; boil until it becomes brittle, when dropped into cold water. When nearly done, add 1 tablespoon of vinegar. Have buttered pans lined with hickory nuts and pour the candy over them. Peanut candy may be made in same way. Butter Scotch. Two cups of granulated sugar, 2-3 cup of water, piece of butter size of an egg. Boil without stirring until it will harden in water; then pour on buttered plates to cool. If preferred, a very little cream of tartar may be added to this. When it begins boiling and when partially cold, it may be pulled. Add flavoring. Popcorn Balls. Three quarts of popcorn, 1 pint molasses. Boil molasses 15 minutes, have corn in a large pan and pour the boiled candy over and stir briskly, until well mixed, then form into balls with the hands. Oandied Orange Peel.