Ice Cream Candy

Ingredients

• Two cups granulated sugar
• a scant half cup water
• a lump of butter the size of a walnut
• one quarter teaspoonful cream of tartar
• Flavor with vanilla

Method

1. 1

   Boil sugar, water, butter, and cream of tartar until it cracks in water.

2. 2

   Do not stir.

3. 3

   Pour into buttered tins and pull until white when cool.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 72. The excerpt below is the record exactly as published.

Ice Cream Candy. — Two cups granu- lated sugar, a scant half cup water, a lump of butter the size of a walnut, and one quarter teaspoonful cream of tartar. Flavor with vanilla. Boil until it cracks when dropped into water. Do not stir. Pour in buttered tins, and when cool pull until white. Maple Creams. — One cup maple sugar, one-half cup cream or milk, lump of butter; boil until it l)rittles in cold water. Let stand until cool, then beat to a cream. Put in buttered tins and cut in squares. English Kisses. — Whites of two eggs beaten dry and stiff, one-half pint granulated sugar, one teaspoonful vanilla, mix thor- 425 58 THE MODEL COOK BOOK oughly ; drop in drops on greased man ilia paper and lay half kernels of English wal- nuts on the top. Bake a light brown. Molasses Candy. — One quart good mo- lasses, one-half cup vinegar, one cup sugar, butter size of an ^%%, one teaspoonful bak- ing soda. Boil molasses, sugar and vinegar until it hardens when dropped in cold water, then add butter, and the soda dis- solved in hot water ; flavor to taste. Pour in buttered dishes and pull when cold. Taffy. — Put into a pan half cup of butter, two cups brown sugar, and the juice of a lemon or four tablespoonfuls vinegar ; stand it over a moderate fire. Stir until it begins to bubble, then draw it to one side of the stove and let it boil slowly. Test occa- sionally by dropping a little into cold water. If it hardens at once, it is done. Stir in shelled peanuts or walnuts and pour into buttered pans. Chocolate Creams. — Beat the white of one ^"g^ and add to it two tablespoonfuls cold water and half teaspoonful vanilla. Stir in gradually enough confectioner's or XXX sugar to make a stiff dough. Roll into balls the size of marbles, and let dry one hour. Melt quarter pound chocolate in a bowl and put the balls into it in succes- sion. Lift out each ball with a fork and place it on greased paper to harden Walnut Creams. — Open English wal- nuts carefully, that the half- kernels may not be broken. Press the two halves into op- posite sides of a sugar-ball, as above de- scribed . Date Creams. — Remove the seeds from dates. Roll sugar-balls into cylinders and press them into the spaces from which the date seeds were taken. Cherry Creams. — Buy quarter pound red candied cherries. Cut each cherry partly open, and press into the opening a small ball of the sugar mixture. Lemon or Orange Creams. — Take one teaspoonful of white of ^g% and mix with it one tablespoonful lemon or orange-juice. Add enough sugar to make a dough, roll it into balls and let it harden. Fruit Creams. — Take one tablespoonful Sultana raisins, two figs, four dates, and 426 one tablespoonful nut kernels. Chop the fruit very fine and stir all together. Take a portion of the sugar dough, above described, and mix with it the chopped fruit. Roll the mixture into balls, or pat it flat and cut into small squares. Home=made Candy. — Two pounds white sugar, one pint water ; boil until it cracks when dropped in cold water ; add three tablespoonfuls vinegar and one-half tea- spoonful soda ; flavor to taste. Peanut Candy. — Two cups granulated sugar

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