Raleigh recipe book

The first practical cook for fondants, caramels and fudges, especially those which require constant stirring, is the "soft ball." This is ascertained when a certain amount of the material placed in water of medium temperature can be rolled into a soft ball (Thermometer cook 240 degrees). The Hard Ball which is used for making candy in the summer is merely that the ball becomes harder and firmer (Thermometer cook 248 degrees). Soft Crack The next degree reached, after continuing the boiling for a short time, is the Soft Crack. Try in the water, as before, and if the syrup cracks when pressed by the finger and thumb, but on holding a moment, forms into hard ball again, it is the degree sought. The thermometer shows this to be 252 degrees. Crack Test as before, and if the syrup cracks easily and will not form a ball, it has reached the crack. The thermometer marks this degree 260. Hard Crack The next degree we use, is when after being tested as before, it cracks like egg shells, and will eat up readily. The thermometer shows this at 290 degrees. The degrees higher than the Hard Crack or 290 degrees are used only for such goods as machine drops, stick candies, etc., which are not practical for home manufacture. W. H. ROYSTER. CHOCOLATE CARAMELS 2 lbs brown sugar 1 cup milk 1 cake or i/o lb chocolate 14 lb butter Boil 25 minutes. Remove from fire, flavor with Virginia Dare extract of vanilla, beat until creamy. Pour at once into buttered dish, cool slightly and cut in squares. Mrs. Gavin Dortch. JETS 2 lbs confectioner's sugar % teaspoon salt % lb butter 1 teaspoon Virginia Dare va- 1/2 cake Baker's chocolate nilla 14 cake paraffin Cream butter and sugar, add salt and vanilla, moisten with milk (just enough to stick together) and make into balls. Melt chocolate and paraffin together and dip balls into mixture, using butter pick or nut pick for purpose. Put nut on top of each ball. Mrs. Rebecca Wood. Edenton, N. C. NUT AND DATE LOAF 3 cups white sugar 1 box dates % cup milk 1 cup nuts Cook sugar and milk until it forms a ball in cold water. Stir in dates that have had seeds removed. Just before it gets stiff stir in nuts. Have a wet towel rung almost dry, pour mixture on this and roll over, twisting ends until candy is in a nice roll, let cool. This can be cut in slices as thin as paper. Mrs. R. Y. McPherson PECAN CANDY 4 cups brown sugar ^ cup sweet milk 1/2 cup butter 1 cup pecan kernels Mix sugar, butter and milk well and boil till it spins threads when poured from spoon, then take from the stove and add the nuts and beat the mixture till it turns back to sugar. Pour in a flat dish well buttered, and when cool cut in squares. Miss Pattie Mordecai. CHOCOLATE CANDY 3 cups granulated sugar IV2 cups milk I/O cake chocolate Put on stove and cook until it makes a soft ball in water, add one teaspoon of Virginia Dare vanilla and a pinch 0':' Royal Baking Powder and pour in platter dobbed with butter. When cold beat until creamy and drop from spoon. Mrs. Claiborn Caer, Durham, N. C. TAFFY CANDY 2 cups brown sugar 2 tablespoons water 8 tablespoons molasses 4 tablespoons butter 4 tablespoons vinegar V2 teaspoon soda