One pint of molasses, half a pint of brown sugar, quar-
ter of a pound of butter. Choose a cold winter day for
your candy-making, and you can hardly fail to be pleased
with your success, for this recipe is generally liked :
Boil for several hours, until a drop cast into a cup of cold
water will harden by the time it reaches the bottom.
Have ready some buttered dishes, and pour a thin layer
of the boiling candy over the surface. Let it cool with-
out pulling. It is crisp, and very good.
Cbeam Cabamxls.
Half a pound of chocolate, two pounds of white sugar,
a tabje-spoonf ul of butter, one teacupful of cream✪ Cream Caramels. Cook
these together until the mixture candies ; flayor with
vanilla, but not too much — say one teaspoonf ul. Stir this
candy all the time. This makes the dark part.
White part : three cupf uls of sugar and one of cream,
boiled together for twenty minutes ; not to be stirred too
much, and flavored with lemon or orange juice. Butter a
flat dish ; place upon it a layer of the brown mixture ; let
it get a little hard, and then add a layer of the white, which
also allow to harden for a few minutes ; place on top an-
290 VIRGINIA COOKEHTBOOK.
I I I ■ J ■ !■ ^11^ ^Wl ■ " 11 !■ Ill I ■_ ,1 - - - ■ - -
other layer of chocolate. Check off in little squares, and
cut into blocks when cold.
Conserves of Stbawbebbies.
Prepare the fruit as for preserving ; that is to say,
sprinkle the strawberries with- sugar, when freshly gather-
ed, in the proportion of half a pound of sugar to one of
fruit✪ Conserves of Strawberries ; let them stand four hours to allow time for the
sirup to form, and the fruit get slightly hardened ; then
pour off the sirup, put it on the fire in a preserving-ket-
tle, drop in the fruit as soon as it comes to a boil, and let
it stay just long enough to become well scalded; then
take it off gently in a ladle that is perforated, spread the
berries on dishes in the sun to dry, throwing over them
a thin muslin covering to protect them against bees ;
bring them in at nightfall, turn them, and the next day's
sunning will probably be sufficient to dry them enough.
Pack them in glass jars, interspersing each layer of fruit
with a sprinkling of granulated sugar.
Kisses.
Whites of two eggs, into which beat very gradually
two teacupfiils of powdered sugar and two table-spoonfuls
of corn-starch; flavor with lemon or vanilla. Drop in tea-
spoonfuls, two inches apart, on well-buttered letter-paper ;
lay the paper on a half -inch board, and place in a mod-
erate oven. Bake fifteen minutes, until slightly brown.
Peach Chips ob Conserves
Are made almost precisely as directed for strawberry
conserves; the only difference between chips and con-
serves being that the former are made of clingstone
peaches sliced thin, stewed, and put out to dry, and the
Others are, pref w»bly, made of soft peaches, or rather free-
TLRQINIA COOKERY-BOOK. VSifl
Stone peaches, and only cut into halves when put into the
preserving-kettle. Bees are perfectly voracious after this
sweetmeat ; and, if it is not put to dry out of the reach of
their depredations, will disappear with the most amazing
rapidity. The choicest French confectionery is not equal
to this sweetmeat when seen in perfection, and it is not
very troublesome to make.
Peach Leather.
Page 138 · 9 recipe records on this page
Presented as published in 1884. 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
One pint of molasses, half a pint of brown sugar, quarter of a pound of butter. Choose a cold winter day for your candy-making, and you can hardly fail to be pleased with your success, for this recipe is generally liked: Boil for several hours, until a drop cast into a cup of cold water will harden by the time it reaches the bottom. Have ready some buttered dishes, and pour a thin layer of the boiling candy over the surface. Let it cool without pulling. It is crisp, and very good.
Cream Caramels.
Half a pound of chocolate, two pounds of white sugar, a table-spoonful of butter, one teacupful of cream. Cook these together until the mixture candies; flavor with vanilla, but not too much—say one teaspoonful. Stir this candy all the time. This makes the dark part.
White part: three cupfuls of sugar and one of cream, boiled together for twenty minutes; not to be stirred too much, and flavored with lemon or orange juice. Butter a flat dish ; place upon it a layer of the brown mixture ; let it get a little hard, and then add a layer of the white, which also allow to harden for a few minutes ; place on top an-
I I I ■ J ■ !■ ^11^ ^Wl ■ " 11 !■ Ill I ■_ ,1 - - - ■ - -
other layer of chocolate. Check off in little squares, and cut into blocks when cold.
Conserves of Strawberries.
Prepare the fruit as for preserving ; that is to say, sprinkle the strawberries with- sugar, when freshly gathered, in the proportion of half a pound of sugar to one of fruit ; let them stand four hours to allow time for the sirup to form, and the fruit get slightly hardened ; then pour off the sirup, put it on the fire in a preserving-kettle, drop in the fruit as soon as it comes to a boil, and let it stay just long enough to become well scalded; then take it off gently in a ladle that is perforated, spread the berries on dishes in the sun to dry, throwing over them a thin muslin covering to protect them against bees ; bring them in at nightfall, turn them, and the next day's sunning will probably be sufficient to dry them enough. Pack them in glass jars, interspersing each layer of fruit with a sprinkling of granulated sugar.
Kisses.
Whites of two eggs, into which beat very gradually two teacupfuls of powdered sugar and two table-spoonfuls of corn-starch; flavor with lemon or vanilla. Drop in teaspoonfuls, two inches apart, on well-buttered letter-paper; lay the paper on a half-inch board, and place in a moderate oven. Bake fifteen minutes, until slightly brown.
Peach Chips or Conserves
Are made almost precisely as directed for strawberry conserves; the only difference between chips and conserves being that the former are made of clingstone peaches sliced thin, stewed, and put out to dry, and the others are, preferably, made of soft peaches, or rather free-
VIRGINIA COOKERY-BOOK.
Stone peaches, and only cut into halves when put into the preserving-kettle. Bees are perfectly voracious after this sweetmeat ; and, if it is not put to dry out of the reach of their depredations, will disappear with the most amazing rapidity. The choicest French confectionery is not equal to this sweetmeat when seen in perfection, and it is not very troublesome to make.
Peach Leather.
Records on this page
Newport CandyCream CaramelsKissesPeach Chips or ConservesPeach LeatherButter TaffyCocoa-nut ConesFirst-rate Molasses CandyConserves of Strawberries