Peppermint Drops

Ingredients

• one cupful of sugar
• one-half cupful of water

Method

1. 1

   Let the sugar come to a boil with the water.

2. 2

   Take it from the fire as soon as it comes to this degree of boiling.

Nutrition per serving

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 233. The excerpt below is the record exactly as published.

one-half cupful of water for twenty minutes, then strain through muslin. H. F. E. TO COLOR CANDY PINK. Follow same directions as above only use less coloring matter in the mixture. H. F. E. HOW TO MAKE CARAMEL SUGAR FOR CANDY. Put one-quarter of a pound of finely-sifted sugar into a preserving pan, with one-fourth cup of water, place it on a moderate fire, and stir it with a wooden spoon till it becomes brown; then stir it constantly until it is a dark brown. Add one cup of hot water. Draw it to the side of the fire and let it simmer very gently for one-quarter of an hour longer. Strain and bottle for use. If the fire is too fierce, the caramel will be discolored. D. C. F. PINK SUGAR FOR ORNAMENTING. Crush the sugar either coarsely or to a powder, whichever is required. Place two or three drops of fruit juices or prepared cochineal in the palm of the hand, and rub the sugar in with it until it is sufficiently colored, when it is ready for use. S. C. A. TO CLARIFY SUGAR. Melt four pounds of sugar in two quarts of water, over the fire. When it boils beat in the white of one egg well whisked. Let come to a boil, skim, boil ten minutes; strain and bottle. Charlotte Hunt. FLAVORED SUGAR. Rub the required quantity of powdered sugar through a fine sieve on a granite pan, set it on the stove to warm, and whisjc in any kind of flavoring desired. H. E. A. HOW TO TELL WHEN CANDY IS SUFFICIENTLY COOKED. There are several methods of testing sugar while cooking. All skilled sugar boilers advise the use of a thermometer graduated from fifty degrees Fahrenheit to 350 degrees Fahrenheit. They claim that while the sugar is undergoing the process of boiling it is very nearly impossible for a learner to determine the exact degree which the sugar has attained with- out the aid of the thermometer. However, only a few skilled boilers use CONFECTIONERY. 329 them. The common method is to drop a drop of the syrup into cold water. The sugar must be boiled according to the kind of candy to be made, and there are several degrees, known as "smooth," "thread," "ball," and "crack." All these stages of the syrup must be learned by experi- menting, and the ingenuity of the candy-maker brought into use. The "crack" degree (300 degrees or over) is used for most candies. It is a good plan to butter the dish in which sugar or molasses is to be cooked within a couple of inches of the top. This prevents the sugar rising any any higher and running over. Do not put candy in a refrigerator to cool, but in a cold, dry place. E. J. C. NUT CANDY. In one gill of cold water dissolve one pound of sugar and one-half salt-spoonful of cream of tartar. Place over the fire and cook till brittle, stirring in one-quarter of an ounce of butter. Shell some peanuts or any other nuts desired. Rub off the inner skin, put a layer two deep on the bottom of well-buttered tins and when the candy is hot pour it over the nuts and leave till cold. Break it into pieces of convenient size. Dorothy Buchanan. iVlACAROONS OF NUTS. Pound the meats of hickory nuts and add nutmeg and allspice. Make a frosting as if for a cake, stirring in the nuts and spices. Butter the hands and work into little balls the size of hickory nuts; place them on buttered tins and bake in a hot oven. They will spread a little on the tins. Pearl Butler. LEHON DROPS. Dissolve a coffee-cupful of powdered sugar with lemon juice. Boil till it is brittle when a little is plunged into cold water. Butter plates and let the candy fall on them in drops. Set away to get hard, Jean Lamont. COCOANUT DROPS. Grate a cocoanut, add one-half of its weight of sugar and the white of an egg beaten to a stiff froth. Mix thoroughly and drop on buttered white paper or tin plates. Bake fifteen minutes. John Fuller. PEPPERMINT DROPS. Take one cupful of sugar

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