Mexican Candy

Ingredients

• two cups dark brown sugar
• one-half cup water
• teaspoon butter

Method

1. 1

   Cook sugar, water, and butter until it forms a soft ball in water.

2. 2

   Pour over pecans in buttered saucers and let cool.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 13. The excerpt below is the record exactly as published.

one-half cup water and finely chopped parsley. Spanish Stuffed Potatoes Rub lard on large smooth potatoes. Bake un- til soft; cut off a slice and cut out center of po- tatoes, add two tablespoons butter, one table- spoon of finely cut parsley, two tablespoons of pimiento — chopped — cucumber, chopped — one- fourth teaspoon chile powder, two tablespoons hot milk, one-half whipped egg; beat up until light, fill potato, shell. Place two strips of bacon on top, set in OA^en until bacon is crisp. Garnish with stripe of pimiento and parsley. Mexican Baked Macaroni or Spaghetti Cook and drain macaroni or spaghetti, two cups of either; heat one-fourth cup olive oil, add clove of garlic and one-half cup chipped dried beef, cook until beef curls, add tablespoon flour, brown, add one-half cup chopped mushrooms, two tablespoons green chile pulp, one large pimiento chopped fine, add two cups tomatoes, cook all together, salt to taste, mix with mac- caroni, put in baking dish, cover with grated Mexican cheese (Queso Mexicano), bake till cheese is melted. MEXICAN- SPANISH RECIPES 1()7 Calabasas (Summer Squash) Cook round summer squash in salted water un- til tender; remove centers. Mix with egg, bread crumbs and grated cheese, salt and chile powder. Fill center of squash, pile high, sprinkle with cheese, and bits of butter; bake in a hot oven. Garnish with bits of red chile pepper and chipped parsley mixed with a little hot butter. Finis Spanish Cheese Fingers To serve with all salads. Make very short pie paste with butter, salt; roll and fold several times, sprinkle with grated cheese and chile pep- per; roll it into paste enough to make it stick, cut in strips, bake in hot oven, tie in bunches with red ribbon, garnish with sprig of parsley, or cut stri]3s of bread; cover with paste of melted cheese and chile pepper, toast in oven, serve with salads. Mexican Sandwiches Remove seeds from chiles, green and red, if canned, chop fine; if raw, roast or scald and peel; first fry separately in a little butter, salt to taste, little lemon juice, don't brown. Spread between layers of thickly cut white and brown bread alternately, with one slice of bread but- tered and sprinkle thickly with grated cheese; the color effect is pretty when cut in fancy shapes and served on crisp lettuce leaf, or mix red and green chile together; fry, cool, add grated cheese, spread on tortillas that) have been dipped in hot butter, roll lighth^ fasten with toothpick ; garnish with sprig parsley; serve on crisp lettuce leaves. no MEXICAN-SPANISH RECIPES Spanish Brown Cake Cream two cups brown sugar with one cup butter, pour around this one cup sweet or soiu^ milk, whip four eggs and pour on top, add three cups flour with three teaspoons baking powder sifted through, two teaspoons cinnamon, mix and pour into baking tins, sprinkle top with brown sugar, ground pecans and cinnamon while raw: bake in medium oven. Or add enough flour on rolling board to make a soft dough, cut into large round buns; bake and spread with icing made of hot water and brown sugar cooked until thick with pecan nuts added. Spanish Chocolate Cake Get the Spanish chocolate, a little round cake about three inches across, flavor different from other chocolate. Melt two cakes, add one-half cup butter, one cup brown sugar, beat four eggs separatel}^, mix yolk into chocolate, butter and sugar, beat well, pour one cup milk on top, the beaten egg white on top of milk, three cups flour with two tablespoons baking powder, stir all to- gether, add teaspoon vanilla, bake in loaf or lay- ers, make icing of melted chocolate cake, table- spoon butter, one-half cup brown sugar, cook; when cool spread on cake or vise as filling. MEXICAN-SPANISH RECIPES HI Mexican Candy Two cups dark brown sugar, one-half cup wa- ter, teaspoon butter

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