Mint Lozenges

Ingredients

• Two cups of sugar
• one of hot water
• one tablespoon of glucose
• one-half teaspoon of essence of peppermint

Method

1. 1

   Dissolve sugar in hot water, boil five minutes, then add cream of tartar and peppermint.

2. 2

   Beat until mixture whitens, then drop quickly on white paper.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 131. The excerpt below is the record exactly as published.

MINT LOZENGES. Mrs. Louie Campbell Jamieson. Loveland, Cal. Two cups of sugar dissolved in one of hot water, one tablespoon of glucose. Proceed as with other fondant. Flavor with wintergreen or peppermint and mould into small lozenges. 274 CONFECTIONERY HICKORY NUT MACAROONS. Take the meat of hickory nuts, pound fine, and add mixed ground spices and nutmeg; make frosting as for cake ; stir meats and spices in, putting in enough to make it convenient to handle; flour the hands and make the mixture into balls the size of nutmegs ; lay them on buttered tins, giving room to spread, and bake in a quick oven. These are delicious. MARSHMALLOWS. Three ounces of the best white gum arabic, soaked over night in one cup of cold water. The next morn- ing set the mixture oi^er the fire in a double boner. When gum arabic is melted add half a pound of sugar and cook it until it is white. Stir in white of an egg beaten stiff, as soon as the gum arabic and sugar reaches the soft ball point. After this stir briskly, and let it cook about five minutes. Pour into moulds floured with corn starch. NOUGET. Mrs. Kennith. G. Phelps. One and three- fourths pints granulated sugar, one- half pint glucose, three eggs (whites only), two cups chopped walnuts. Take one and one-fourth pints sugar, add sufficient hot water to dissolve and add glucose ; let this boil until it will bead glass when dropped into cold water. Take one-half pint sugar and add sufficient hot water to dissolve, boil until it will spin thread. Beat the whites of three eggs to a stiff froth and when the one-half pint of sugar will spin thread pour it slowly into the whipped eggs, stir- ring constantly. When the sugar and glucose are done let stand until done bubbling. Add it to the other, stirring the whole until it gets stiff. Add the chopped walnuts and vanilla if }~ou wish. Spread on buttered pans and mark off in squares. Have the walnuts chopped, eggs whipped and ingredients measured before heating either of the mixtures. CONFECTIONERY 275 PEPPERMINT DROPS. Mrs. George -W. Jones. ( )nc cup sugar crushed fine and moistened with boiling water, then boil five minutes ; take from fire, add cream of tartar the size of a pea. Mix well ; Add one-half teaspoon of essence of . peppermi

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