For "Eaisin" Fudge add Vi* <^'i'l' '^1 chopped raisins just before beginning to stir.
For "Nut" Fudge add y-> cup of chopped English walnuts before beginning
to stir. Miss Elizabeth jMcCracken.
Maple Fudge.
Two cups of sugar, i/o cup of cream or milk, 1 tablespoon of butter, 14 pound of
pecan or peanut meats. Put sugar, cream and butter in a granite pan and boil until
it forms a soft ball in cold water. Add nut meats and stir imtil it begins to get
thick. Pour on well buttered pans and mark into squares. Florence Eandall.
Maple Penochie.
Two cups light brown sugar✪ Popcorn Balls, 1 cu}) milk, V^ fi^H' chopped nuts, butter size of an
egg. Chop nuts fine, put sugar, milk and butter into a granite saucepan, stir well
before putting on to cook. Let it boil slowly and do not stir while boiling. Test
by dropping a little into cold water. If it forms a soft ball it is done; put in the
nuts just before removing from the tire. Take froin the lire and stir briskly until
it becomes stiff. Pour into buttered pans. TjAura Moody.
Maple Penochie.
One pint of cream, 2 large cups (packed) C sugar, butter size of an egg
or larger, 10 cents' worth walnuts or pecans, 10 cents' worth candied cherries,
flavor with grated orange peel. Boil cream, sugar and butter over a strong fire until
it forms soft ball in water. It will probably take 7 or 8 minutes if you have a good
fire. Pemove from stove, add nuts, flavoring and candied clierries. Whip until it
begins to sugar, then pour on buttered platter. Candied cherries are not necessary
and any other flavoring can be used. Miss Fitzpatrick.
Maple Creams.
One cup of maple syrup, I/2 cup of water, butter size of a walnut, 1 teaspoon of
cornstarch✪ Maple Creams. Mix ingredients in granite pan and boil until it forms a soft ball in
cold water. Take from stove and set aside until cold. \\'hen cold stir until it
sugars. Mold into small balls. Ff-orence Eandall.
Peppermints.
Put any quantity of brown sugar on the stove and moisten with a little milk✪ Peppermints.
When it begins to thicken when dropped in water, take from stove and stir briskly
in a cool place for a moment or two. then flavor witli a few drops of peppermint oV
vanilla. Mrs. T. A. Felch.
SUPERIOR COOK T'.OOK 173
Chocolate Creams.
(.'oloi- ami liii\(ii' llu' roiiilaiit Id >iiif llic taste, inoiild iiitd various sluipcs and
place on ice or in a vorv cold place. Melt the chocolate in a douhle boiler and
.SM'eeten vitli pcnvdered sugar or fondant. Ijct it ln'conie partially cool until it is
thick enough to form a coating that will not run oil' the candy. Dip the balls
quickly in the chocolate, covering- them well, and place on waxed j)aper to harden.
Xuts may also be placed on each if desired✪ Chocolate Creams. Anna FiiLcii.
Chocolate Creams.
Two and one-half cups sugar. 1 cup cream. -'4 cu]) cocoanut. IJoil fully ~i
minutes, then stand in cold watci' until hard enough to make into balls.
M \i I) l*'ir('ir.
Butter Scotch.
Three pounds coffee sugar, 1/4 pound butter, ^/^ teaspoonful cream of tartar, 8
drops extract lemon. Cold watei' enough to dissolve the suga✪ Butter Scotchr, boil until it l)reakT
in cold water, pour out and mark in s(piai'es. ^fi!s. J. Ili;\vi:s.
Nut Candy. ✪ Nut Candy
Page 128 · 11 recipe records on this page
Presented as published in 1905. 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
For "Raisin" Fudge add chopped raisins just before beginning to stir.
For "Nut" Fudge add cup of chopped English walnuts before beginning to stir. Miss Elizabeth McCracken.
Maple Fudge.
Two cups of sugar, i/o cup of cream or milk, 1 tablespoon of butter, 14 pound of pecan or peanut meats. Put sugar, cream and butter in a granite pan and boil until it forms a soft ball in cold water. Add nut meats and stir until it begins to get thick. Pour on well buttered pans and mark into squares. Florence Randall.
Maple Penochie.
Two cups light brown sugar, 1 cup milk, chopped nuts, butter size of an egg. Chop nuts fine, put sugar, milk and butter into a granite saucepan, stir well before putting on to cook. Let it boil slowly and do not stir while boiling. Test by dropping a little into cold water. If it forms a soft ball it is done; put in the nuts just before removing from the fire. Take froin the lire and stir briskly until it becomes stiff. Pour into buttered pans. Laura Moody.
Maple Penochie.
One pint of cream, 2 large cups (packed) C sugar, butter size of an egg or larger, 10 cents' worth walnuts or pecans, 10 cents' worth candied cherries, flavor with grated orange peel. Boil cream, sugar and butter over a strong fire until it forms soft ball in water. It will probably take 7 or 8 minutes if you have a good fire. Remove from stove, add nuts, flavoring and candied cherries. Whip until it begins to sugar, then pour on buttered platter. Candied cherries are not necessary and any other flavoring can be used. Miss Fitzpatrick.
Maple Creams.
One cup of maple syrup, I/2 cup of water, butter size of a walnut, 1 teaspoon of cornstarch. Mix ingredients in granite pan and boil until it forms a soft ball in cold water. Take from stove and set aside until cold. When cold stir until it sugars.. Mold into small balls. Florence Randall.
Peppermints.
Put any quantity of brown sugar on the stove and moisten with a little milk. When it begins to thicken when dropped in water, take from stove and stir briskly in a cool place for a moment or two. then flavor witli a few drops of peppermint oV vanilla. Mrs. T. A. Felch.
Chocolate Creams.
Color and flavor the fondant to suit the taste, mold into various shapes and place on ice or in a very cold place. Melt the chocolate in a double boiler and sweeten with powdered sugar or fondant. Let it become partially cool until it is thick enough to form a coating that will not run off the candy. Dip the balls quickly in the chocolate, covering- them well, and place on waxed j)aper to harden. Nuts may also be placed on each if desired. Anna FiiLcii.
Chocolate Creams.
Two and one-half cups sugar. 1 cup cream. 1/4 cup cocoanut. IJoil fully ~i minutes, then stand in cold watci' until hard enough to make into balls.
Maud Fircit.
Butter Scotch.
Three pounds coffee sugar, 1/4 pound butter, teaspoonful cream of tartar, 8 drops extract lemon. Cold watei' enough to dissolve the sugar, boil until it breaks in cold water, pour out and mark in squares. Mrs. J. Heaves.
Nut Candy.
Records on this page
Popcorn BallsMaple PenochieChocolate FudgeMaple FudgeMaple CreamsMaple CreamsPeppermintsChocolate CreamsChocolate CreamsButter ScotchNut Candy