CHOCOLATE CREAM CAROMEL No. 2

Ingredients

• Three tea cups white sugar
• one tea cup Sweet milk
• one square inch block chocolate
• one tablespoonful butter
• a pinch salt

Method

1. 1

   Boil hard for ten minutes, then take off stove and beat with an egg until it creams around edge of pan; add a teaspoonful vanilla and pour into a long dish and cut in squares.

As published

This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 28. The excerpt below is the record exactly as published.

CHOCOLATE CREAM CAROMEL No. 2. Three tea cups white sugar, one tea cup Sweet milk, one square inch block chocolate, one tablespoonful but- ier, a pinch salt; boil hard for ten minutes, then take off stove and beat with an egg—whip until it creams around edge of pan; add a teaspoonful vanilla and pour into a long dish and cut in squares. Mrs. Wm. A. ERWIN. CHOCOLATE CAROMELS (FINE). Two pounds light-brown sugar, one-quarter pound butter, one-quarter pound chocolate, half pint milk, one tablespoonful vanilla; boil briskly for thirty minutes, stirring all the time; then add vanilla. Mrs. Wm. McGary. FRENCH CANDY. To the amount of granulated sugar, which you wish to make up, put barely enough water to moisten it. Let it boil until it drops heavily from the spoon, then set off the fire to test it; beat a small quantity in a bowl or cup until it is white and creamy, as it will be, if cooked just enough, it can be easily handled when cold; if it issticky it needs to be cooked a lItttle more, if grainy it is already cooked too much, and your remedy is to add more water, and boil again. If you find it right when tested pour into a bowl or dish and beat. ‘This makes the French cream which is the foundation for many varieties of choice candy. It can be varied indefinitely with nuts, fruits, chocolate, or made plain, flavored with extracts. [e10ze For chocolate cream, flavor the cream with vanilla and make in balls, melt the chocolate, dip in the balls, then take out with a fork and spread on brown paper to harden. Mrs. H. G. COooPprr. PEPPER MIN Reon ES: One pound granulated sugar, one gill cold water, quarter teaspoonful cream of tartar, two teaspooufuls essence of peppermint. When it commences to boil, mix in cream of tartar; let it boil until it ropes, then take off fire and let it stand in vessel fifteen minutes put in peppermint and beat until white. Drop from spoon on buttered dish. LIZZIE RAWLS. CHOCOLATE CAROMELS. One cup chocolate, one cup milk, one cup molasses, a piece of butter size of an egg. Boil until hard. VERS SSS ae ee PEANUT CANDY. One cup sugar, one and one-half cups of molasses; when half done, put in butter size of an egg and drop the peanuts in. NERS Aeon eee [>: COCOANUT DROPS. Grated cocoanut (be careful not to let the brown part get in), white of four eggs beaten stiff, half pound sifted sugar, and season with rose-water or lemon. Mix all as thick as can be stirred; lay in heaps half inch apart on paper, or in baking pans, in a hot oven; take out when they begin to look yellow. MRS sas eden lee [ 103 ] BUTTER SCOTCH CANDY. Half cup sugar, half cup molasses, half cup butter; boil until it will harden in water, then pour it in but- tered tins and cut in squares. NERS Se ee Lig, Ws VINEGAR CANDY. Two cups sugar, oue cup vinegar, boil until it hardens in cold water. Pull as you would molasses candy or cool in shallow pans and cut as you do taffy. Mrs. QO. E. RAWLS. CEeeco lath CRHAM DROPS: Two cups of white sugar and one-half cup water boiled together five minutes; place in a dish of cold water, stirring briskly until it comes to a cream; have ready one-fourth pound of Baker’s chocolate melted on steam of a tea Kettle. Make the cream into balls while warm and drop into the chocolate, roll them around until covered, and then place them on buttered pans. Flavor the cream with vanilla. BESSIE HOLT. 7 * ik [ 105 ] BEVERAGES. GRANDMA’S HARVEST DRINK. One quart of ice water, tablespoonful sifted ginger, three heaping tablespoonfuls of sugar, half pint of vinegar. Mrs JAMES Day. ROMANS PUNCH YN. 1. Three quarts milk, one pint cream, two cups sugar, two eggs, one tumblerful sherry, one-third box gelatine. Cover the gelatine with part of the cold milk and let stand for an hour or more. Scald the remainder of the milk then put the sugar and gelatine into it and stir till dissolved; when cool put into a freezer and partly freeze, then add the whites of the egg beaten to a stiff froth and the sherry, stir together well and freeze firm. Mrs. B. FULLER. ROMAN PUNCH No, 2. Three coffee cups lemonade, strong and sweet, one glass champaign and one of rum, juice of two oranges, well- whipped whites two eggs beaten with half pound sugar, use ice liberally or freeze. GRANDMA. HGG-NOG. Beat the yolk of one egg and a tableseoonful sugar to a light cream; whip the white of th egg to a stiff froth; mix them together, turn them into a glass, add on tablespoonful rum, or brandy and as much milk asthe glass will hold, stir or shake it well together; add more sugar and rum if desired; grate a dash of nutmeg over the top. Whipped cream may be used instead of milk. Mrs. F. L. FULLER. [ 106 ] GRANDMA’S PEACH COBBLER. Make pastry as for good buttermilk buiscuit, roll out for thick pastry, line a deep pen, fill with nice cut peaches cover with water, put on top crust, (leaving hole in middle) bake until done, take off top crust, sweeten with white sugar, add (while hot) one tablespoonful butter

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