Kentucky receipt book

Three cups granulated sugar, 1 cup Baker's chocolate grated, butter size of a walnut, 1 cup of hot water, 1 teaspoon vanilla, a pinch of salt. Dissolve sugar with water; add chocolate, when it begins to boil, the butter, and let boil 10 minutes. Try candy in cold water. When thick as molasses pour on buttered tins. Mark into small squares. Fruit Loaf. Three large coffee cups of granulated sugar, 1 cup water, 3 tablespoons of cream, butter size of a walnut. Stir sugar and water until dissolved ; then put in saucepan and boil 8 minutes, and if hard enough to pull, pour on a marble slab. Then pull it until it begins to cream, and work it like dough. Add to it some chopped English walnuts, candied cherries, raisins, and ^ teaspoon of vanilla. Mould into a loaf. If the candy should get too stiff, moisten with cream. Cover loaf with a damp napkin, and slice when cold. Cream Candy. Three cups granulated sugar, II/2 cups rich cream, 1 heaping tablespoon butter. Beat this together until light and creamy ; set on stove to melt thoroughly before cooking, then place on perforated pan to cook. After boiling a few minutes add the butter ; cook until it cracks hard on side of glass, pour on marble slab. While pulling add vanilla, and must 'be pulled until very white; cut in large blocks. To Crystallize Fruits and Nuts. One cup of granulated sugar, % cup of water, juice of 1 lemon. Boil until the syrup will thread, when dropped from a spoon. Keep this in another saucepan, surrounded with hot water while using. Dip the small sections of oranges, grapes, cherries, whole English walnuts and pecans in this syrup, place on buttered plates in a dry place to harden. To Olaoe Oranges. Peel oranges, and remove all white skin from them, and separate into sections, take out seed carefully ; then dip sections in a dear candy symp. Pat on a dish, and sift over powdered sugar ; set in a cool place to harden. Cream Candy. Three coffee cups of granulated sugar, 1 coffee cup of cream, 1 heaping tablespoon of butter. Beat the sugar and cream 15 minutes. Put in a saucepan and set on a perforated pan on top of the stove until it dissolves; when it begins to boil add the butter; let it get harder than ordinary candy. Try it by dropping 1 teaspoonful in cold water; if it cracks take off and pour on a marble slab. While pulling add 1 teaspoon of vanilla. Do not make more than this quantity at a time. Chocolate Caramels. Three cups of brown sugar, 1 cup of cream, % pound of butter, y2 cake chocolate. Mix the cream and sugar thoroughly, put on to boil ; after it has boiled add the butter, then the chocolate. Let it cook until quite hard and will crack on a glass. Just before taking it off add 2 tablespoons of vanilla, pour on a marble slab, cut in squares. Walnut Candy. Three coffee cups granulated sugar, 1 cup sweet milk, lump of butter size of a walnut. Add milk to sugar, and place on back of range and stir until dissolved; then set on perforated pan to boil; when half done add the butter. Cook until it cracks on side of glass, try in water. When done pour on a marble slab ; as you pull the candy add the walnuts, and a little vanilla. Chocolate Fudge. Two cups granulated sugar, % cup rich milk, ^ cup of butter, % cup molasses, % cup grated chocolate, 2 tablespoons of figs, 2 tablespoons raisins, % cup English walnuts, 1 teaspoon vanilla. Mix sugar, milk, molasses and butter together and boil 7 minutes, then add chocolate and boil 7 minutes longer, then fruit, nuts and vanilla. Pour on a greased marble slab, when cool mark into squares. Chocolate Caramels. Two pints of sugar, boiled ; add to it %, of a teacup of butter, % teacup of cream, % cake of Baker's chocolate, grated. Boil slowly without stirring until it drops hard iq water. Pour on buttered plates and cut in squares. Macaroons.