Chocolate Cream Drops

Ingredients

• one pound of granulated sugar
• add water enough to thoroughly dissolve the sugar
• one-third teaspoonful of pure cream tartar
• one-half great spoonful of vanilla
• one-half pound of confectioner's best sweet chocolate

Method

1. 1

   Dissolve sugar in water over low heat, add cream tartar, and boil without stirring.

2. 2

   Test for thread consistency.

3. 3

   Flavor with vanilla, cool slightly, then stir until creamy.

4. 4

   Shape and let harden before dipping in melted chocolate.

Nutrition per serving

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 32. The excerpt below is the record exactly as published.

one pound of granulated sugar, one pint of best Porto Rico, or New Or- leans, molasses. Place over a slow lire and boil, stirring all the time to prevent burning or boiling over. "When nearly done, add butter the size of an egg. When a little dropped in cold water be- comes quickly hard, and snaps apart like ,i pipe-stem, take from the fire; add one- half teaspoonfulof soda, free from lumps, stir quickly to mix, and pour on large, buttered platters to cool. Let it run down (1 it. A^ il cools keep turning in the OUter edges towards the centre, so thai the whole may cool evenly. When sufficiently COOl to handle without burn- ing the hands, pull it over a hook, or in the hands, as fast as possible; the more the candy is worked the lighter it will be. Hood's Sarsaparilla is pleasant to take. (hills and Fever. "On Nov. 'S3, 1884, I went home sick with inflammation of the lungs, and was attacked every other day by chills and fever. I did not go out again for four weeks. I also have had for years rheu- matism, kidney complaint, and catarrh, which T considered incurable. My wife induced me to take Hood's Sarsaparilla, and now I am cured of everything except the rheumatism. Even that is growing less every day, and I expect to be soon relieved of it. I am 09 years of age, but can walk half a mile every day to the cars, and go to my business in New York City. I took no medicine bid Hood's Sarsaparilla while I was confined to the house, and I earnestly urge all who suffer from diseases caused by impure blood to try it." H. S. Foster, Scarborough, Westchester County, N. Y. Sick Abed for Weeks. "During last summer I was sick abed for four weeks, and had two doctors, but they could not seem to tell what was the matter with me. I was recommended to try Hood's Sarsaparilla. which I did. and it helped me right away, and also cured me of dyspepsia, with which I had been troubled for a long time. I took three bottles in all, and have felt well ever since. I think it is tbe best medicine for general debility there is, and for the good it, has done me 1 cheerfully recom- mend it." James Sullivan, .'"J Brown street. Rochester, N. Y. It Did Me Good. " I have suffered with scrofula for four years, and received no benefit from numerous medicines. Hut when 1 began taking Hood's Sarsaparilla it did me good, and 1 have received more benefit from it than from all other medicines. I am still taking it." .John Kennedy, Torrington, Conn. •• I took Hood's Sarsaparilla for cough and cold, and for the blood, and feel greatly benefited by the use of it." Mrs. Callee Curtis, Springfield, Ohio. •■We sell more of Hood's Sarsaparilla than any other blood purifier." seeley & Hart, Williamsport, Pa. Ileal)- s I (torn POWDER 29 12 I- ChoCOlaU (ream Drop8. i ■!■ tht < Yearn. Take one pound ol granulated sugar, add water enough Co thoroughly dissolve the Bugar over 1 1 » « - lire; add oue-third teaspoonful of pure cream tartar to make the cream perfectly smooth, without any grain. Don'1 Btir after the sugar la dissolved; boil quick. ii > often, by dipping a knife In the sugar and taking a little of the sugar from the knife between the thumb and finger. When yuu can apread the thumb and linger apart ami have the su^rar make a thread a full inch or more long, without breaking, it is ready t<> pour into a uapp) dish. Now flavor with one-half greal spoonful of vanilla. Let it cool until it beginB to harden a little around the edge of the dish, —just enough to take a Blight impression from the finger,— then stir briskly until it creams. Let the cream stand long enough to become sufficiently hard to make into shapes— the shapes to stand a few hours to harden before dip- ping in the chocolate. Hood's Sarsapa- rilla makes the weak Btrong. Chocolate for the Cream. — "W arm one- half pound of confectioner's best sweet chocolat

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