Use one-half pound of white sugar and one-half pint of water. Set
over a slow fire. When done, which can be told by dropping some in cold
water, when it should harden, add a large lump of butter and six drops
of vinegar✪ Fig Candy. Pour into pans in which figs that have been split are laid.
A-la-Huyler.
POP-CORN BALLS.
Pop the corn and take out all the hard kernels, then put in a large
pan, the larger the better. For seventy balls, take two cupfuls of sugar
and two cupfuls of molasses✪ Pop-Corn Balls and boil them until, when you drip a little
nto cold water, it is brittle; then pour in a thin stream over the corn.
One person should pour and the other stir up the corn constantly to get it
\W. mixed in with the candy. The less candy used the better. The corn
must be salted and buttered. Work it into balls with the hands.
B. Felt.
nOLASSES CANDY.
One cupful of N^jw Orleans molasses, a piece of butter the size of an
^%'g, one tablespoonful of vinegar✪ Molasses Candy. Boil, but do not stir, until it hardens
when dropped in cold water. Watch it that it does not burn. When it
becomes hard and brittle stir in a teaspoonful of soda and beat well; pour
into buttered pan and when cool pull until yellow, using butter on your
hands, so that the candy will not stick. M. C. B.
CONFECTIONERY. 337
CHOCOLATE CARAMELS.
Two cupfuls of brown sugar, one-quarter pound of chocolate, one-
half cupful of molasses, one-half cupful of milk, one-half cupful of butter✪ Chocolate Caramels.
Cook to 254°, stir in one teaspoonful of vanilla and pour in buttered pan.
School of Education.
CANDY ROSES (DAINTY).
Boil some sugar and water until when a fork is dipped into the pan it
throws off the sugar as fine as threads. Then it is ready. Rub the inside
of some cups with olive oil and put into each cup four tablespoonfuls of
syrup and one rose✪ Candy Roses (Dainty); let stand until cold, turn out, and serve in a bon-bon
dish. A. GUNTHER.
FROSTED WALNUTS.
Remove the shells from four dozen walnuts. Take off skins, separate
them into halves and dip them into an icing made of four tablespoonfuls
of sugar✪ Frosted Walnuts and the white of an ^^% beaten to a stiff froth. Place them on a
sheet of clean paper, stand them in the oven, and bake a light brown
color. Take out, remove from the paper and they are ready to serve.
M. E. R.
A SUGAR OFF WITH MAPLE SYRUP.
Those who have lived among the maple groves of Vermont, New
York, Michigan or parts of Canada know what real enjoyment there is in
a "Sugar Off." But good things like these cannot be kept a secret, and
so if you want one of the nicest edible treats of your life, take two quarts
of genuine (not imitation) maple syrup and put it over the fire in a large
granite kettle and let it boil without stirring until you can wax it by drop-
ping a little in cold water. While it is boiling, get ready some pieces of
flat ice, about four or five inches thick and five inches long. Put one piece
on each plate. Now when all is ready lift from the kettle by means of a
large spoon a little of the "Sugar Off" and spread over the ice. Eat at
once while it is warm. No harm if it cools, except that the pleasure wanes
with the cooling. If ice is not to be had, snow or cold water will answer
the purpose but ice is better. Some prefer to eat it from a saucer without
either ice or snow. By stirring the wax in a saucer it will grain and
become sugar. It is still good. Mrs.
Page 239 · 6 recipe records 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
Use one-half pound of white sugar and one-half pint of water. Set over a slow fire. When done, which can be told by dropping some in cold water, when it should harden, add a large lump of butter and six drops of vinegar. Pour into pans in which figs that have been split are laid.
A-la-Huyler.
POP-CORN BALLS.
Pop the corn and take out all the hard kernels, then put in a large pan, the larger the better. For seventy balls, take two cupfuls of sugar and two cupfuls of molasses and boil them until, when you drip a little nto cold water, it is brittle; then pour in a thin stream over the corn. One person should pour and the other stir up the corn constantly to get it \W. mixed in with the candy. The less candy used the better. The corn must be salted and buttered. Work it into balls with the hands.
B. Felt. MOLASSES CANDY.
One cupful of N^jw Orleans molasses, a piece of butter the size of an egg, one tablespoonful of vinegar. Boil, but do not stir, until it hardens when dropped in cold water. Watch it that it does not burn. When it becomes hard and brittle stir in a teaspoonful of soda and beat well; pour into buttered pan and when cool pull until yellow, using butter on your hands, so that the candy will not stick. M. C. B.
CHOCOLATE CARAMELS.
Two cupfuls of brown sugar, one-quarter pound of chocolate, onehalf cupful of molasses, one-half cupful of milk, one-half cupful of butter. Cook to 254°, stir in one teaspoonful of vanilla and pour in buttered pan.
School of Education.
CANDY ROSES (DAINTY).
Boil some sugar and water until when a fork is dipped into the pan it throws off the sugar as fine as threads. Then it is ready. Rub the inside of some cups with olive oil and put into each cup four tablespoonfuls of syrup and one rose; let stand until cold, turn out, and serve in a bon-bon
dish. A. GUNTHER.
FROSTED WALNUTS.
Remove the shells from four dozen walnuts. Take off skins, separate them into halves and dip them into an icing made of four tablespoonfuls of sugar and the white of an egg beaten to a stiff froth. Place them on a sheet of clean paper, stand them in the oven, and bake a light brown color. Take out, remove from the paper and they are ready to serve.
M. E. R.
A SUGAR OFF WITH MAPLE SYRUP.
Those who have lived among the maple groves of Vermont, New York, Michigan or parts of Canada know what real enjoyment there is in a "Sugar Off." But good things like these cannot be kept a secret, and so if you want one of the nicest edible treats of your life, take two quarts of genuine (not imitation) maple syrup and put it over the fire in a large granite kettle and let it boil without stirring until you can wax it by dropping a little in cold water. While it is boiling, get ready some pieces of flat ice, about four or five inches thick and five inches long. Put one piece on each plate. Now when all is ready lift from the kettle by means of a large spoon a little of the "Sugar Off" and spread over the ice. Eat at once while it is warm. No harm if it cools, except that the pleasure wanes with the cooling. If ice is not to be had, snow or cold water will answer the purpose but ice is better. Some prefer to eat it from a saucer without either ice or snow. By stirring the wax in a saucer it will grain and become sugar. It is still good. Mrs.
Records on this page
Fig CandyPop-Corn BallsMolasses CandyChocolate CaramelsCandy Roses (Dainty)Frosted Walnuts