M
ANY people to-day object to
candy because of the poisonous
pastes used in the coloring. This ob-
jection is bringing about the use of fruit
juices instead of dyes which are not
only harmless but make candy look
even more attractive than under the
old method. We give below a happy mother's various methods of how
to color candy with fruits and vegetables.
PREPARING SUGAR TO COLOR.
Rub as much sugar as is desired for making candy through a fine sieve
into a granite pan. Place on the stove to warm, stirring till nearly dry;
turn out, and it is ready for use.
H. F. E.
TO COLOR CANDY YELLOW.
Put fresh-grated peel of lemon or orange in a muslin bag with a speck
of water, squeeze tightly; mix the juice with sugar. Carrot treated in the
same way will give forth excellent coloring matter. H. F. E.
TO COLOR CANDY CREAM COLOR.
Follow same method as above, using less color in the mixture
M F F
TO COLOR CANDY GREEN.
Pound vigorously a peck of freshly cut spinach, that has been well
washed. Place it in a mortar dripping wet and pound till it is soft and
pulpy. Wring the whole through a strong, clean cloth. Pour juice into a
saucepan and stir over the fire until it begins to curdle, then pour the
whole through a sieve to drain. Mix with the juice equal quantity of
sugar, a tablespoonful of spirits of wine and a pinch of powdered alum.
Keep cool in a well-corked glass bottle. H. F. E.
TO COLOR CANDY RED.
The color red is easily obtained from the pure juice of strawberry,
raspberry or cranberry. This can be made in the fruit season, bottled;
327
328 CONFECTIONERY,
and kept ready for use (see Chapter Fresh Fruits). Cochineal can also
be used if desired although the fruit juice is more to be recommended.
Lay a little cochineal on a plate, add to it a little cream of tartar and alum
and boil with one-half cupful of water for twenty minutes, then strain
through muslin. H. F. E.
TO COLOR CANDY PINK.
Follow same directions as above only use less coloring matter in the
mixture. H. F. E.
HOW TO MAKE CARAMEL SUGAR FOR CANDY.
Put one-quarter of a pound of finely-sifted sugar into a preserving
pan, with one-fourth cup of water, place it on a moderate fire, and stir it
with a wooden spoon till it becomes brown; then stir it constantly until
it is a dark brown. Add one cup of hot water. Draw it to the side of
the fire and let it simmer very gently for one-quarter of an hour longer.
Strain and bottle for use. If the fire is too fierce, the caramel will be
discolored. D. C. F.
PINK SUGAR FOR ORNAMENTING.
Crush the sugar either coarsely or to a powder, whichever is required.
Place two or three drops of fruit juices or prepared cochineal in the palm
of the hand, and rub the sugar in with it until it is sufficiently colored,
when it is ready for use. S. C. A.
TO CLARIFY SUGAR.
Melt four pounds of sugar in two quarts of water, over the fire.
When it boils beat in the white of one egg well whisked. Let come to a
boil, skim, boil ten minutes; strain and bottle. Charlotte Hunt.
FLAVORED SUGAR.
Rub the required quantity of powdered sugar through a fine sieve on
a granite pan, set it on the stove to warm, and whisjc in any kind of
flavoring desired. H. E. A.
HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED. ✪ Peppermint Drops
Page 233 · 1 recipe record on this page
Presented as published in 1917. 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
M
ANY people to-day object to candy because of the poisonous pastes used in the coloring. This objection is bringing about the use of fruit juices instead of dyes which are not only harmless but make candy look even more attractive than under the old method. We give below a happy mother's various methods of how to color candy with fruits and vegetables.
PREPARING SUGAR TO COLOR.
Rub as much sugar as is desired for making candy through a fine sieve into a granite pan. Place on the stove to warm, stirring till nearly dry;
turn out, and it is ready for use.
TO COLOR CANDY YELLOW.
Put fresh-grated peel of lemon or orange in a muslin bag with a speck of water, squeeze tightly; mix the juice with sugar. Carrot treated in the same way will give forth excellent coloring matter. H. F. E.
TO COLOR CANDY CREAM COLOR.
Follow same method as above, using less color in the mixture
M F F TO COLOR CANDY GREEN.
Pound vigorously a peck of freshly cut spinach, that has been well washed. Place it in a mortar dripping wet and pound till it is soft and pulpy. Wring the whole through a strong, clean cloth. Pour juice into a saucepan and stir over the fire until it begins to curdle, then pour the whole through a sieve to drain. Mix with the juice equal quantity of sugar, a tablespoonful of spirits of wine and a pinch of powdered alum. Keep cool in a well-corked glass bottle. H. F. E.
TO COLOR CANDY RED.
The color red is easily obtained from the pure juice of strawberry, raspberry or cranberry. This can be made in the fruit season, bottled;
and kept ready for use (see Chapter Fresh Fruits). Cochineal can also be used if desired although the fruit juice is more to be recommended. Lay a little cochineal on a plate, add to it a little cream of tartar and alum and boil with one-half cupful of water for twenty minutes, then strain through muslin. H. F. E.
TO COLOR CANDY PINK.
Follow same directions as above only use less coloring matter in the mixture. H. F. E.
HOW TO MAKE CARAMEL SUGAR FOR CANDY.
Put one-quarter of a pound of finely-sifted sugar into a preserving pan, with one-fourth cup of water, place it on a moderate fire, and stir it with a wooden spoon till it becomes brown; then stir it constantly until it is a dark brown. Add one cup of hot water. Draw it to the side of the fire and let it simmer very gently for one-quarter of an hour longer. Strain and bottle for use. If the fire is too fierce, the caramel will be discolored. D. C. F.
PINK SUGAR FOR ORNAMENTING.
Crush the sugar either coarsely or to a powder, whichever is required. Place two or three drops of fruit juices or prepared cochineal in the palm of the hand, and rub the sugar in with it until it is sufficiently colored, when it is ready for use. S. C. A.
TO CLARIFY SUGAR.
Melt four pounds of sugar in two quarts of water, over the fire. When it boils beat in the white of one egg well whisked. Let come to a boil, skim, boil ten minutes; strain and bottle. Charlotte Hunt.
FLAVORED SUGAR.
Rub the required quantity of powdered sugar through a fine sieve on a granite pan, set it on the stove to warm, and whisk in any kind of flavoring desired. H. E. A.
HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED.
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Peppermint Drops