Crease a marble slab, or a platter. Put 1 cups granulated sugar,✪ Lollipops
I cup boiling water and i tablespoon butter in saucepan over fire,
stir until sugar dissolves, then cook without stirring. If beads form
on sides of pan, wipe down with damp cloth. When a little of the
syrup, tested in cold water, will make a hard, rubbery ball between
fingers, remove from fire and pour on platter, or slab. Take up as
soon as syrup can be handled and pull as long as possible. Form to
slender rope on slab and cut in i-inch lengths with shears. Flavor,
while pulling, with Yi teaspoon of any desired flavor. Leave uncov-
ered overnight, place in a glass jar with waxed paper between
layers, and screw on top. The next day it will be so creamy it will
dissolve on the tongue.
The reason candymakers prefer a marble slab is because it quickly
cools the candy for working. An old marble bureau top is fine for this.
GLAZED FRUITS
String on strong, white linen thread or straws dry, sliced fresh
pineapple, ripe grapes, sections of oranges and grapefruit. Put 2
cups sugar, i cup boiling water and yi tablespoon of cream of tartar✪ Glazed Fruits
in saucepan. Stir until sugar dissolves, bring to boiling point and
continue boiling without stirring until syrup spins a long thread
from tip of spoon when tested. Remove saucepan from fire in-
stantly and place in larger saucepan of cold water to stop boiling;
then remove from cold water and place in a saucepan of hot water.
Dip into it a string of the sliced fruits. It is easier to make these
short and all of a kind on i thread, but vary them if you like. Dust
with powdered sugar as fast as each is dipped and lay upon waxed
paper to harden. Nuts may also be dipped in this way, but care
must be taken not to split the meats in stringing.
196 MOST-FOR-YOUR-MONEY COOK BOOK
SUNKISSED STRAWBERRIES
Wash berries, drain and hull them. For each pound of fruit take
I pound of sugar, and don*t do too many at a time — 3 pounds is a
generous amount. Put them in a preserving kettle with enamel
lining, make a heavy syrup with 3 pounds of sugar and i cup of
water✪ Sunkissed Strawberries and pour this over berries, shaking kettle to cover the berries
well. Set over fire and cook 15 minutes after boiling begins. Pour
into earthen plates or platters, cover with glass, not too close to
shut out the air, and set in the sun. In 2 days, if the sun is properly
amorous, the syrup will be thick, richly colored and ready to store
in jars or glasses, the same as for jelly.
Since no monopoly has got hold of the sun's heat yet, there's no
charge for the cooking in this recipe.
SOFT GINGERBREAD
4 CUPS FLOUR I TABLESPOON GINGER
I TEASPOON SODA I TEASPOON CINNAMON
^ TEASPOON SALT I/^ TEASPOON NUTMEG
I CUP SHORTENING 2 EGGS, WELL BEATEN
I CUP MOLASSES I CUP SOUR MILK
I CUP SUGAR✪ Soft Gingerbread
Page 111 · 5 recipe records on this page
Presented as published in 1938. 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
Grease a marble slab, or a platter. Put 1 cups granulated sugar, I cup boiling water and i tablespoon butter in saucepan over fire, stir until sugar dissolves, then cook without stirring. If beads form on sides of pan, wipe down with damp cloth. When a little of the syrup, tested in cold water, will make a hard, rubbery ball between fingers, remove from fire and pour on platter, or slab. Take up as soon as syrup can be handled and pull as long as possible. Form to slender rope on slab and cut in 1-inch lengths with shears. Flavor, while pulling, with Yi teaspoon of any desired flavor. Leave uncovered overnight, place in a glass jar with waxed paper between layers, and screw on top. The next day it will be so creamy it will dissolve on the tongue.
The reason candymakers prefer a marble slab is because it quickly cools the candy for working. An old marble bureau top is fine for this.
GLAZED FRUITS
String on strong, white linen thread or straws dry, sliced fresh pineapple, ripe grapes, sections of oranges and grapefruit. Put 2 cups sugar, i cup boiling water and yi tablespoon of cream of tartar in saucepan. Stir until sugar dissolves, bring to boiling point and continue boiling without stirring until syrup spins a long thread from tip of spoon when tested. Remove saucepan from fire instantly and place in larger saucepan of cold water to stop boiling; then remove from cold water and place in a saucepan of hot water. Dip into it a string of the sliced fruits. It is easier to make these short and all of a kind on i thread, but vary them if you like. Dust with powdered sugar as fast as each is dipped and lay upon waxed paper to harden. Nuts may also be dipped in this way, but care must be taken not to split the meats in stringing.
SUNKISSED STRAWBERRIES
Wash berries, drain and hull them. For each pound of fruit take I pound of sugar, and don*t do too many at a time — 3 pounds is a generous amount. Put them in a preserving kettle with enamel lining, make a heavy syrup with 3 pounds of sugar and i cup of water and pour this over berries, shaking kettle to cover the berries well. Set over fire and cook 15 minutes after boiling begins. Pour into earthen plates or platters, cover with glass, not too close to shut out the air, and set in the sun. In 2 days, if the sun is properly amorous, the syrup will be thick, richly colored and ready to store in jars or glasses, the same as for jelly.
Since no monopoly has got hold of the sun's heat yet, there's no charge for the cooking in this recipe.
SOFT GINGERBREAD
4 CUPS FLOUR I TABLESPOON GINGER
I TEASPOON SODA I TEASPOON CINNAMON
^ TEASPOON SALT I/^ TEASPOON NUTMEG
I CUP SHORTENING 2 EGGS, WELL BEATEN
I CUP MOLASSES I CUP SOUR MILK
I CUP SUGAR
Records on this page
LollipopsCream CandyGlazed FruitsSunkissed StrawberriesSoft Gingerbread