After Dinner Mints

Ingredients

• Two cups of granulated sugar
• one cup of boiling water
• a pinch of cream of tartar

Method

1. 1

   Boil until it makes a soft ball in cold water.

2. 2

   Set off and let cool until you can bear your finger in it, then beat until creamy and work until smooth.

3. 3

   Flavor to taste with oil of peppermint.

4. 4

   With the hands mould into small cones, giving them a slight twist on top.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 52. The excerpt below is the record exactly as published.

AFTER DINNER MINTS Two cups of sugar, one-third cup of water, one tablespoon of karo, one- fourth teaspoon of cream of tartar, butter size of hickory nut. Let dissolve and boil to a soft ball dropped in cold water, flavor, beat and drop on waxed paper. Put pan in hot water to keep from hardening before you can drop. —MRS. T. B. KEMPER. FUDGE Three cups of white sugar, one-half cup of syrup, one egg well beaten, scant cup of milk, one tablespoon of vinegar, piece of butter size of walnut, three tablespoons of chocolate or cocoa, flavor with vanilla, one cup of nuts after you have beaten well. —MRS. NORA N. WOOD. DIVINITY Two cups of white sugar, one-half cup of thick karo corn syrup, one- half cup of water, one teaspoon of vanilla, whites of two eggs, one cup of chopped nuts. Have eggs beaten stiff. Boil sugar, water and syrup until it will form a soft ball when dropped into cold water. Dip out one cup of the syrup and pour very slowly into the whites of the eggs beating all the while. In the mean time, the rest of the syrup must be boiling until it cracks like glass in cold water being careful not to burn. When the first cup of sugar is beaten into the whites, add the remainder slowly, beating rapidly. When all the syrup is beaten in add vanilla and nuts, pour into a buttered pan. If syrup cooks too long before first cup is poured off, candy will not be creamy. If whole thing does not boil long enough, candy will not harden. ( 80 ) McGLINTOCK-RALLS SHOP 317 Campbell Avenue, West DRESSMAKERS— MILLINERS No Parking Restrictions in our Block ITALIAN CREAM CANDY Two cups of light brown sugar, one cup of granulated sugar, one cup of milk, one tablespoon of butter. Cook until it forms a soft ball in water, then remove from fire and beat until it becomes creamy and add one-half cup of nut meats. BUTTER SCOTCH One cup of sugar, one-half cup of water, one dessertspoon of vinegar, piece of butter size of walnut. Boil about twenty minutes. Flavor if desired. FUDGE Two cups of granulated sugar, one cup of milk or one half cream and milk, one-fourth cake of chocolate, butter the size of a walnut. Mix the ingredients and boil, stirring constantly until it forms a soft ball when tried in cold water. Before removing from fire add a teaspoon of vanilla. When done beat rapidly until creamy; add chopped nuts if desired. Pour on buttered plates and cut into squares. COCOANUT CANDY Five cups of white sugar with one cup of new milk or cream. Boil ten minutes, add two medium sized cocoanuts, cook a few minutes longer until thick. Beat until cool and drop on buttered dish or paper. CRYSTALLIZED GRAPE FRUIT Wash grape fruit, take out pulp, cut rind with scissors in short strips, put on in cold water to boil thirty minutes, boil thirty minutes after it begins to boil, do this three times, drain off the water each time after boiling. Then take the rind and one pound of sugar, put on fire and let simmer until the sugar is absorbed, take off, lay the rind in dish, rind next to the dish, inside out, let cool, roll in granulated sugar and put in glass jars to keep. ( 81 ) NOTICE TO HOUSEWIVES We have several hundred satisfied customers in this city and can give the names on request COOK STOVES, HOT AIR FURNACES, AND HEATERS RELINED WITH PLIBRICO JOINTLESS FIRE BRICK J. J. BOWER CONTRACTOR AND BOILERMAKER Phone 3721 1022 Fifth Avenue, N. W., Roanoke, Va. AFTER DINNER MINTS Two cups of granulated sugar, one cup of boiling water, and a pinch of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.