Three cups white sugar, i cup water, i teaspoon vinegar.
Cook without stirring until, it strings. Then beat until creamy,
and add i cup of cocoanut✪ Cream Candy and Sauer's extract of vanilla to
taste. Cover the bottom of a flat dish (that has been greased)
with chopped nuts, raisins, citron and cherries. Pour the candy
over them and cut in squares.
Peanut Nugat.
Two cups shelled peanuts, pounded fine; 2 cups of white
sugar✪ Peanut Nugat. Put the sugar in a stew-pan and allow it to melt, stir-
ring all the time. No water is necessary. When it has thor-
oughly melted, pour in the peanuts and mix quickly together.
Remove from the fire at once. Wet the biscuit board well with
cool water, also the rolling-pin, and pour the candy on the board.
Roll as you would bread dough, keeping the rolling-pin thor-
oughly wet, until the candy is thin as a wafer. Cut in strips and
break in small pieces. This candy requires rapid handling, or
it will harden before it can be rolled thin enough.
Marroons.
Cook Italian chestnuts until they are soft. Peel and throw
in a rich syrup. Stew until they are well coated in the sugar.
Strain out and roll in pulverized sugar. Dry on buttered papers
and pack away in sugar.
136 TESTED VIRGINIA RECIPES.
Peppermint Drops.
Three cups white sugar, i cup water, 8 drops oil of pepper-
mi✪ Peppermint Dropsnt. Boil for 10 minutes and beat until creamy. Drop on oiled
paper, or better yet, a marble slab.
Peppermint Cream Drops.
Use the recipe for fondant, adding enough peppermint to
flavor. Shape between your fingers fiat round pieces the size
of a quarter and allow them to harden. The next day melt
enough Baker's chocolate to cover them, and drop them in with
a fork. Place on oiled paper to dry. They are firm and creamy,
and if shaped well can hardly be told from the confectioner's.
Stuffed Dates.
Pit large dates and fill the centres, with pecan nuts. Press
three together and roll in powdered sugar. You can fill the
centres with fondant, peanuts or almonds, and a very pleasant
change fcr a filling is to use cottage cheese, moistened with
butter, salt, pepper and a little sherry. Fill the openings and
leave enough through the slit to show the color. Do not put
them together or roll in sugar, but serve with coffee and salt
wafers.
Marshmallow Creams.
Cut large marshmallows in half. Melt some fondant and
dip the halves in it, coating them well. Let it dry a very little
and dip in fresh cocoanut. Some can be dipped in melted
chocolate after they have thoroughly hardened.
Stuffed Figs.
Take large dried figs and pull them apart, leaving the centre
for a filling. Stuff with chopped nuts, citron, conserves, dates
and raisins. Pinch the skin firmly together and mould them
the shape of fresh figs. Dip in powdered sugar and use as a
bonbon.
BEVERAGES.
"One sip of this
Will bathe the drooping spirits in delight
Beyond the bliss of dreams."
— Milton.
BEVERAGES.
Blackberry Wine. ✪ Blackberry Wine
Page 45 · 4 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
Three cups white sugar, i cup water, i teaspoon vinegar. Cook without stirring until it strings. Then beat until creamy, and add i cup of cocoanut and Sauer's extract of vanilla to taste. Cover the bottom of a flat dish (that has been greased) with chopped nuts, raisins, citron and cherries. Pour the candy over them and cut in squares.
Peanut Nugat.
Two cups shelled peanuts, pounded fine; 2 cups of white sugar. Put the sugar in a stew-pan and allow it to melt, stirring all the time. No water is necessary. When it has thoroughly melted, pour in the peanuts and mix quickly together. Remove from the fire at once. Wet the biscuit board well with cool water, also the rolling-pin, and pour the candy on the board. Roll as you would bread dough, keeping the rolling-pin thoroughly wet, until the candy is thin as a wafer. Cut in strips and break in small pieces. This candy requires rapid handling, or it will harden before it can be rolled thin enough.
Marroons.
Cook Italian chestnuts until they are soft. Peel and throw in a rich syrup. Stew until they are well coated in the sugar. Strain out and roll in pulverized sugar. Dry on buttered papers and pack away in sugar.
Peppermint Drops.
Three cups white sugar, i cup water, 8 drops oil of peppermint. Boil for 10 minutes and beat until creamy. Drop on oiled paper, or better yet, a marble slab.
Peppermint Cream Drops.
Use the recipe for fondant, adding enough peppermint to flavor. Shape between your fingers fiat round pieces the size of a quarter and allow them to harden. The next day melt enough Baker's chocolate to cover them, and drop them in with a fork. Place on oiled paper to dry. They are firm and creamy, and if shaped well can hardly be told from the confectioner's.
Stuffed Dates.
Pit large dates and fill the centres, with pecan nuts. Press three together and roll in powdered sugar. You can fill the centres with fondant, peanuts or almonds, and a very pleasant change for a filling is to use cottage cheese, moistened with butter, salt, pepper and a little sherry. Fill the openings and leave enough through the slit to show the color. Do not put them together or roll in sugar, but serve with coffee and salt wafers.
Marshmallow Creams.
Cut large marshmallows in half. Melt some fondant and dip the halves in it, coating them well. Let it dry a very little and dip in fresh cocoanut. Some can be dipped in melted chocolate after they have thoroughly hardened.
Stuffed Figs. Take large dried figs and pull them apart, leaving the centre for a filling. Stuff with chopped nuts, citron, conserves, dates and raisins. Pinch the skin firmly together and mould them the shape of fresh figs. Dip in powdered sugar and use as a bonbon.
BEVERAGES.
"One sip of this Will bathe the drooping spirits in delight Beyond the bliss of dreams."
— Milton.
BEVERAGES.
Blackberry Wine.
Records on this page
Cream CandyPeanut NugatPeppermint DropsBlackberry Wine