Glaced Fruits and Nuts

Ingredients

• Sugar, 1 pound
• Water, 1/2 pint
• Fruits or nuts.

Method

No method was recorded for this recipe.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 30. The excerpt below is the record exactly as published.

Water, iy2 pints. Flavorings. Vegetable colorings. Dissolve the gum arabic in the water and strain, add sugar and heat till sugar is dissolved. Flavor to taste and color with various colorings while mixture is warm. Fill a shallow, pan with corn- starch and make indentations the size of ordinary gum drops. When the mixture is the consistency of honey fill a pitcher with it and pour gently into the molds. Set the pan aside in a warm pla^e for several days till the gum drops are hard enough to handle. Remove from molds, wet a little and roll in granulated sugar. X. Y. Z., Braintree. CANDIES 69 FRUIT LOZENGES. Powdered sugar, 2 cups. English walnuts, 6. Egg white, 1. Currants, i/2 cup. Water. Raisins. Dates, 12. Citron. Figs, 4. Maraschino cherries. Cocoanut. Mix the powdered sugar to a firm fondant with equal parts of egg white and water. Put all fruit through meat grinder, mixing them in feeding the chopper. Stir into the fondant and when well blended roll in shape like long sausages and cover with pow- dered sugar. Place on paraffin paper in a cool place. The next day cut with a very sharp knife into slices about as thick as a lozenge. A. D. B., Brookline. BUTTERSCOTCH. Brown sugar, 1 pound. Water, 1 cup. Butter, i/o pound. Vanilla extract. Boil sugar and water over a slow fire till it is a smooth thick syrup. Stir in the butter and boil y2 hour more. It is done when a little dropped in cold water will harden immediately. Flavor with vanilla and pour onto fiat dishes, which have been wet with cold water. -Miss H. B., Roxbury. PEPPERMINTS AND FANCY MINTS. Granulated sugar, 1 cup. Confectioner's sugar, 4 heaping tablespoons. Hot water, 4 tablespoons. Essence of peppermint, 1 tea- spoon. Boil granulated sugar and water for 4 minutes, remove from fire and add confectioner's sugar and essence. Stir till it begins to thicken then drop by teaspoons on \vaxed paper. To make checkermints add l/2 teaspoon of pink sugar to the granulated sugar before boiling and flavor with wintergreen. To make chocolate mints add one square of unsweetened choco- late before boiling and flavor with vanilla. Cinnamon, clove, ginger and other mints may be made in the same way. Mrs. H. B. C., East Boston. 70 CANDIES ICE CREAM TAFFY. Sugar, 4 cups. Cream of tartar, 1 teaspoon. Butter, 1 tablespoon. Water, 1 cup. Mix sugar, butter and cream of tartar and add water. Boil till a little will harden when poured into cold water. Do not stir. Pour onto buttered plates and when cool enough pull until very white. Cut into small chunks and wrap in oiled paper. Sweet Sixteen, Newton. PEANUT BRITTLE. Sugar, 2 pounds. Roasted peanuts. Melt the sugar very gradually over a slow fire in a large shallow frying pan, stirring constantly till it caramels. Butter a marble slab or large platter and spread over it the shelled and skinned nuts. Pour over them the hot syrup, or mix nuts with syrup before pour- ing out on slab. When hard break into small pieces with the handle of a knife. PEANUT BUTTER CANDY. Sugar, 2 cups. Milk, y2 cup. Peanut butter, y2 cup. Boil sugar and milk for 5 minutes, remove from fire and set pan into a larger pan of cold water. Stir until cool, add peanut butter, and turn out into pan. When almost cold cut in squares. MINT PASTE. Granulated gelatine, 3 table- Lemon juice, 2 tablespoons. spoons. Cold water, 1 cup. Creme de menthe, 4 tablespoons. Sugar, 2 cups. Salt, a few grains. Soak the gelatine in y2 cup of the cold water for y2 an hour. Add the remaining y2 cup of cold water to the sugar and bring to the boiling point. Add the gelatine and let boil 20 minutes. Re- move from fire and add the strained lemon juice, creme de menthe and salt. Pour into a flat pan and let stand till stiff and cold. Re- move from pan, cut in cubes and roll each cube in confectioner's sugar. CANDIES 71 FRUIT BALLS. Dates, 1/2 pound. Figs, y2 pound. Peanut butter, % cup. Confectioner's sugar. Pick out and remove stems from figs and stones from dates. Mix well with peanut butter and force all through meat chopper. Work with hands 011 board covered with sugar until well blended. Pat into 14 inch sheet and cut out in 3/4 inch squares. Roll each in confectioner's sugar and form into round ball. Ch.ll thoroughly. Will keep indefinitely. CRYSTALLIZED MINT LEAVES. Mint leaves. Boiling water, Vi CUP- Granulated sugar, 1 cup. Lemon juice, 1 tablespoon. Dissolve sugar and water and boil without stirring till a little dropped in cold water becomes brittle. Remove from fire and set in a pan of boiling water, add lemon juice and drop in the mint leaves one at a time. Coat thoroughly with the syrup and preserving the shape of the leaf lay on paraff.n paper that has been sprinkled thickly with granulated sugar. Shake more sugar over them and leave to dry, when they are ready for use. GLACED FRUITS AND NUTS. Sugar, 1 pound. Water, y2 pint. Fruits or nuts.

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