When nearly done add the chocolate. Test it by
dropping into cold water, and when done pour into but-
tered pans. When cool mark into blocks with the back
of a knife.
POP CORN BALLS.
Carieey,
Salt the corn after it has been “popped,” takie two
cups N. O. molasses, one cup light brown sugar, one
tablespoon of vinegar, butter the size of a walnut✪ Pop Corn Balls. Boil
fifteen minutes. Put in one-half teaspoon soda five min-
utes before done. Pour over corn and make into balls.
GEOCOrALE FUDGE,
MRS.JUSTUS JUNGK.
Two cups sugar.
One cup milk.
Two squares chocolate.
Butter size of an egg✪ Geocorale Fudge.
Boil all together until it forms a soft ball in cold
water, stirring as little as possible. Then remove from
the fire and allow to become perfectly cold. Now stir
until creamy and turn out upon a baking board and
knead for five minutes. Add chopped nuts to taste.
Form in long thin rolls and when set cut as desired.
198 CHOICE RECIPES
DIV INDE Y<
MRS. RUST.
Three cups of white sugar.
One cup corn syrup and one-half cup of water✪ Divinity.
Boil until crisp, pour slowly into the beaten whites of
three eggs, beat until you can mold with your hands,
flavor with vanilla, add cup of broken walnuts.
BEVERAGES.
GOOD RULE FOR: BOILED: COFFEE.
F. K. W.
One tablespoon of ground coffee to a person, or to
one cup of water, and about a little over a teaspoon of
egg. Scald coffee pot first. Mix coffee and egg together
with cold water to well moisten, then add the boiled water,
let this boil hard for about ten minutes, then set on back
of stove to keep hot, but not boil, add a little cold water
to settle it.
PeDAINGY WAY TO MAKE-CHOCOLATE.
Cee.
Set an earthen pot in a kettle of boiling water. In
this put one quart of milk andcream mixed. Stir into
this, when hot, a paste made of three heaping table-
spoons chocolate mixed with cold milk. Let it boil two
or three minutes and serve hot. Use no sugar for the
sweet chocolate; for the other, two dessert spoons put
in while cooking.
COCOA
MRS. GILMER.
Boil one quart of milk in a farina boiler. Moisten
four tablespoonfuls cocoa with a little cold milk, and
pout into the boiling milk, stirring all the time, till it
comes to boiling point. Cover the boiler and boil five
minutes. Serve with whipped cream.
202 CHOICE RECIPES
TO MAKE TEA.
MRS. GILMER.
Tea, like coffee, should not be boiled, but made
from fresh boiling water, allowing one teaspoonful to
each person and one to the pot. First scald the pot and
allow; sit to stand on the back part of the stove fbout
ten minutes, then turn out the water, put the tea into the
hot pot and pour over it one-half the boiling; water (that
is, if you are going to make one quart of tea, pour over
it at this stage one pint;) cover the pot, and stand on
the back part of the stove five minutes to draw; then
add the remainder of the water and serve at once.
Never use a metal teapot.
Russian tea is made by putting a slice of lemon in
the bottom of each cup, and pouring over it the boil-
ing tea. A preserved strawberry to each cup is con-
sidered an improvement, garnished with a candied
cherry.
MINT PUNCH.
MRS. F. K. WOODRUFF.
Place in the punch bowl one-half dozen stalks and
leaves of bruised mint and on top sufficient finely
chopped ice to half fill the bowl, then add the juice of five
lemons with half a cup of sugar dissolved in it, and two
bottles of ginger ale✪ Mint Punch. Set away for two hours in the ice
box to ripen before serving. Sweeten to taste.
ANGIE’S LEMONADE.
Peel a juicy pine apple and slice it into a large
bowl or pitcher. Add to it a lump of clear ice, the juice
of six lemons, and three-quarters of a pound of loaf
sugar. Let this stand half an hour; then add three pints
of water✪ Angie's Lemonade gradually, stirring all the time. Serve with a
slice of pine apple in each tumbler.
UPB
BEVERAGES POS
MILK PUNCH.
MRS. FILLEY.
Four quarts Jamaica rum.
Three quarts water. ✪ Milk Punch
Page 41 · 6 recipe records on this page
Presented as published in 1909. 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
When nearly done add the chocolate. Test it by dropping into cold water, and when done pour into buttered pans. When cool mark into blocks with the back of a knife.
POP CORN BALLS.
Carefully.
Salt the corn after it has been “popped,” take two cups N. O. molasses, one cup light brown sugar, one tablespoon of vinegar, butter the size of a walnut. Boil fifteen minutes. Put in one-half teaspoon soda five minutes before done. Pour over corn and make into balls.
CHOCOLATE FUDGE. MRS. JUSTUS JUNGK.
Two cups sugar.
One cup milk.
Two squares chocolate. Butter size of an egg.
Boil all together until it forms a soft ball in cold water, stirring as little as possible. Then remove from the fire and allow to become perfectly cold. Now stir until creamy and turn out upon a baking board and knead for five minutes. Add chopped nuts to taste. Form in long thin rolls and when set cut as desired.
DIVINITY. MRS. RUST.
Three cups of white sugar. One cup corn syrup and one-half cup of water.
Boil until crisp, pour slowly into the beaten whites of three eggs, beat until you can mold with your hands, flavor with vanilla, add cup of broken walnuts.
BEVERAGES.
GOOD RULE FOR: BOILED: COFFEE. F. K. W.
One tablespoon of ground coffee to a person, or to one cup of water, and about a little over a teaspoon of egg. Scald coffee pot first. Mix coffee and egg together with cold water to well moisten, then add the boiled water, let this boil hard for about ten minutes, then set on back of stove to keep hot, but not boil, add a little cold water to settle it.
PLEASING WAY TO MAKE CHOCOLATE. CEE.
Set an earthen pot in a kettle of boiling water. In this put one quart of milk andcream mixed. Stir into this, when hot, a paste made of three heaping tablespoons chocolate mixed with cold milk. Let it boil two or three minutes and serve hot. Use no sugar for the sweet chocolate; for the other, two dessert spoons put in while cooking.
COCOA
Boil one quart of milk in a farina boiler. Moisten four tablespoonfuls cocoa with a little cold milk, and pour into the boiling milk, stirring all the time, till it comes to boiling point. Cover the boiler and boil five minutes. Serve with whipped cream.
TO MAKE TEA.
Tea, like coffee, should not be boiled, but made from fresh boiling water, allowing one teaspoonful to each person and one to the pot. First scald the pot and allow it to stand on the back part of the stove about ten minutes, then turn out the water, put the tea into the hot pot and pour over it one-half the boiling; water (that is, if you are going to make one quart of tea, pour over it at this stage one pint;) cover the pot, and stand on the back part of the stove five minutes to draw; then add the remainder of the water and serve at once.
Never use a metal teapot.
Russian tea is made by putting a slice of lemon in the bottom of each cup, and pouring over it the boiling tea. A preserved strawberry to each cup is considered an improvement, garnished with a candied cherry.
MINT PUNCH. MRS. F. K. WOODRUFF.
Place in the punch bowl one-half dozen stalks and leaves of bruised mint and on top sufficient finely chopped ice to half fill the bowl, then add the juice of five lemons with half a cup of sugar dissolved in it, and two bottles of ginger ale. Set away for two hours in the ice box to ripen before serving. Sweeten to taste.
ANGIE’S LEMONADE.
Peel a juicy pine apple and slice it into a large bowl or pitcher. Add to it a lump of clear ice, the juice of six lemons, and three-quarters of a pound of loaf sugar. Let this stand half an hour; then add three pints of water gradually, stirring all the time. Serve with a slice of pine apple in each tumbler.
UPB
BEVERAGES POS
MILK PUNCH.
MRS. FILLEY.
Four quarts Jamaica rum. Three quarts water.
Records on this page
Pop Corn BallsGeocorale FudgeDivinityMint PunchAngie's LemonadeMilk Punch