Seafoam Candy

Ingredients

• One pound brown sugar
• one-half cup water
• White of one egg

Method

1. 1

   Dissolve sugar in water, cook until it forms a soft ball in cold water.

2. 2

   Beat egg white until stiff, then pour syrup slowly into egg white while beating constantly.

3. 3

   Drop onto greased paper.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 30. The excerpt below is the record exactly as published.

One pound brown sugar, one-half cup AA^ater, AA^hite of one egg, dissolve sugar in Avater, put on fire and let cook until it forms soft ball by testing in Avater, beat Avhite of fgg until stiff and Avhen syrup is done pour slowly into Avhite of egg, beating constantly. After beating until it cooks and stiffens drop in balls onto greased paper.— Miss Thelma Dav7SON. CRYSTALLIZED PINEAPPLE. Place in agate or earthen saucepan a layer of fruit and a layer of sugar, then set in a AA-arm place for sugar to melt. When a syrup is formed put to steAv briskly until fruit is clear. Dip out with a silver fork and drain on a tipped platter. When dry roll in sugar and set in the sun, or AA'arming OA'en Avith door open. If still Avet after a feAV hours of drying, dip out again and roll in fresh sugar. When perfectly dry pack in boxes AAdth dry sugar betAveen the layers. — ^Mrs. C. L. Hornaday. MINTS. Pour cups of sugar, one-fourth pound of butter, tAvo cups boil- ing Avater. Into the boiling Avater stir four cups sugar and one-foarth pound butter. Let boil until it hardens Avhen dropped in cold Avater. Pour on marble slab that has been buttered. When cold enough to handle, lift from slab and pull until it gets cold. Add extract of peppermint to taste. Pull as long as necessary and cut in small pieces Avith scissors. When thoroughly chilled, put in air-tight cans and leave to cream. — Mrs. A. J. Bullington. PEANUT BRITTLE. Shell and chop roasted peanuts to measure one pint. Put tAvo pounds granulated sugar in clean frying pan. Stir over sIoav fire. It Avill lump then gradually melt. When pale coffee color and clear, add nuts and pour quickly on buttered tin sheet. Roll thin as possible. When cold break up. VELVET MOLASSES CANDY. Pour one and one-half pounds granulated sugar, one-half pint molasses^ one half pint Avater, one-quarter cup vinegar in an agate kettle. Heat; Avhen boiling add one-half teaspoonful cream of tartar, boil until it crisps in cold Avater. Stir, Avhen almost done, add one-quarter pound butter, one-quarter teaspoonful soda. Cool in buttered pan and pull. 32 USE DAN RIVER SELF-RISING FLOUR A KI>{OX GELATINE Dessert or Salad is attractive and appetizing BUTTER SCOTCH. Three cups granulated sugar, one-half cup water

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