French Dainties (Candy)

Ingredients

• 2 envelopes Knox Acidulated gelatine
• 4 cups granulated sugar
• 14% cups boiling water
• 1 cup cold water
• one-half teaspoonful of the lemon flavoring
• one tablespoonful water
• one tablespoonful lemon extract
• one-half teaspoonful extract of cloves

Method

1. 1

   Soak gelatine in cold water for five minutes.

2. 2

   Add boiling water and dissolve.

3. 3

   Add sugar and boil slowly for fifteen minutes.

4. 4

   Divide into two parts, flavor one with lemon and the other with cloves.

5. 5

   Pour into tins and let stand overnight.

6. 6

   Cut into squares and roll in sugar.

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 62. The excerpt below is the record exactly as published.

French Dainties (Candy) 2 envelopes Knox Acidulated gelatine. 4 cups granulated sugar. 14% cups boiling water. 1 cup cold water. Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil slowly for fifteen minutes. Divide into two equal parts. When some- what cooled add to one part one-half teaspoonful of the lemon flavoring, found in separate envelope, dissolve in one tablespoon- ful of water and one tablespoonful lemon extract. To the other part add one-half teaspoonful extract of cloves

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