Candy Making

CANDY MAKING

IN THE HOME

CHRISTINE TERHUNE HERRICK

“ & “ - A u thor of The Little Dinner, The Chafing D ish ” “ Sa er First A id the You n Hou s k r wy , to g e eepe . “ & “ Su nda N i ht Su rs and Like y g ppe . Mother Used to M

I

RAND McNA£L§f COMPANY r &mac 3 NEW You ;

OONTENTS

COUNSEL ON CANDY MAKING

BUm nsco'rcn AND CAEAN EL s

‘ A N IEs 2 COCONUT, CEE N , A D MAPL E CAND 9

FUDcEs AND SIMPLE NUT CANDIEs

Tm . POPCORN, AND CANDY Dnops

Nm AND FRUIT CANDIE s AND MAESEN ALLOWs

UG R ND R A E MOL ASSES, S A , A C EAM C NDI s 68

PlENcn CANDIEs AND FONDANT

CHOCOL ATES, NUTS, PEUrrs WITH COOKED FONDANT

MISCELL ANEOUS SWEE 'I NE A'rs w rrE COOKED FONDANT

ONEONs CO FECTIO S B , N N , AND DIPPED CAND IE s

HOMEMADE COUGE CANDIE s

CA NDY MA KING

COUNSEL ON CANDY MAKING

The American people have been called the most excessive can dy eaters in the w orld ; an d the nationalfond ness for sw eets has been termed a rim r can no ou a c e . The e be d bt th t in m any cases the habit approaches il n r per ou sly ear dange . Yet there is a degree of reason in

c i ar is f - the pra t ce . Su g a orce maker ; Americans are conceded to be excep tionally energetic and restless ; the ou tpu t of nerve and mu scle strength m c an l n an u st be onst t y re ew ed, d the ’ craving for sw eets is one of Natu re s e orts r r as fi to epai w te . The fau lt does not lie so mu ch in ou r consu mption of candies as in the kind w e eat and the w ay in which w e Rank ar l n eat them . c e ess ess of ou r sou rces of su pply brin gs pu nishment in im air i s i n and ca e p ed d ge t o de y d teeth . Children are allow ed to bu y and eat 5 CANDY MAKING

lase and ar n s h candy as they p e , p e t w o w ou ld shrink in dismay from permit l i ting a. child to tou ch labe ed po son, give no thou ght to the character of

the price of the su gar of w hich the can aim se dy cl s to be compo d , to the place and conditions in w hich it is

il i i s it . The small ch d s g ven hi or nick l w n for penny e , he he begs an is l s bu candy, d tu rned oo e to y w here he will. As he grow s Older he continu es to spend money on s u r in m r of m bu t sw eet , p chas g o e the generally bestow ing no greater atten tion on the pu rity Of the confection ery than he did in early childhood .

‘ Sometimes the ev ilwrou ght by this ill- directed love of sw eet stu ff is su btle an d show s itself principally in the

an r in of e othe , the decay the t eth , in the offensive breath that indicates a 6 COUNSEL ON CANDY MAKING

i ccasi nall d sordered stomach . O o y w e find more strikin g illu strations of the adu lteration and even poisoning ofthe ndi u at r m ca es w e b y ando . Within the past w eek a knot of i m l in a ac r il g rls e p oyed f to y, w h e u a u r strolling o t t the noon ho , bou ght some gay colored gu mdrops at a n omm s ns little ca dy shop . C on e e might have told them that conico tionet y sold at the price they paid for — — it ten cents a pou nd cou ld not be ei r u r r ls m u t i the p e o w ho e o e, b w th the heedlessness of you ng people they ma ir u rc as at s m de the p h e, e o e of the an m s l s and ass c dy the e ve , p ed the bag arou nd among their friends w hen

u rn to ac r . In all they ret ed the f to y , irls s ar u m r seven g h ed the g d ops. Within an hou r each one of them w as ill u l u wi ain nau s a an , do b ed p th p , e , d All intestinal trou ble . had to stop w ork ; four Of them had to be sent

This is a single instance ; exammes of the sam e sort cou ld be mu ltiplied fini el inde t y . Experience is said to be 7 CANDY MAKING the only school in w hich fools will r if learn, bu t the e is room for dou bt even su ch a harsh lesson as that of these girls will deter them or their

Even w hen candy is not absolu tely poisonou s it is Often adu lterated to an extent that sickens one to contem plate. “ What are those barrels filled with & a asked a. v isitor to large confectionery li estab shment . The barrels in qu es tion contained a fine w hite su bstance w hich at a little distance res embled

flour . “ a is ra al a x lain her Th t ter b , e p ed i u i in gu de airily. We se it in the c gs

Experiment with a piece of the pu re cream can dy manu factu red by the establishment w hich m ade mu ch advertising ca pitalof the integ — rity of its w ares proved that the confection held an in gredient abso tel l l in a lu y inso u b e w ter, that remained 8 COUNSEL ON CANDY MAKING u nchanged at the bottom of the glass i ic i w s e i n w h h t as te t d . W th this

tu s and inju re the mechanism w hich

i s all eir li s ln bod e th ve o g . Terra alba is one of the component parts of cheap w hite an d colored can dies ; one shrinks from fancying w hat goes to make u p the chocolate coat in om si i n o g and c po t o f other sw eets . The ran cid flavor of the nu ts u sed in can n ra s ir s alen ss dy Ofte bet y the t e , bu t even w hen they are fresh w hat do w e know of the conditions in w hich those nu ts w ere cracked and the meats extracted & The reports of the tene ment-hou se indu stries show pictu res of w hole families engaged in the w ork of picking ou t nu t kernels in the midst su rr u ndin s so s u ali so fil of o g q d, thy , so horribly u nhygienic that the stom ach su rges in revolt at the mere thou ght of eating anything prepared in su c lac s an su c an h p e d by h h ds. As a ma u rs r a tter of co e, the e re 9 CANDY MAKING

i u s as r are cakes pu re cand es , j t the e and bread manu factu red in an abso lu tely san itary environment by clean can ies w r employees. Su ch d , ho eve , a and assi n for are not che p , the p o sw ee ts is not confined to those w ho can bu y the best an d pay the highest i u price for it . What s to be done abo t the matter & The remedy like many other cu res for u nsafe conditions lies in n s of m r r m the the ha d the othe s. F o time w hen their children are old enou gh to bu y for themselves the little ones should be ca u tioned again st chea p candy as they are against any

’ Bu t they willhave candy & some

r n in i d e eat g t, an d they beg for it & Yes and as a alr ad i , , I h ve e y sa d, they w ould probably crave the sw eet r w i n w hethe they sa t or ot, in the fu lfillment of a natu ral appetite of ir m the s all systems. Su gar in some rm u fo they o ght to have, and candy seems to be the form w hich best 10 COUNSEL ON CANDY MAKING

las s m i m can b p e e the . G v e the dy, u t

I hav e not at the moment the sta tistics at han d w hich w ou ld show the

n i r in the pu rchase of co fect one y. It w ou ld loiter far behind the su ms w hich acc e go into liqu or and tob o, bu t ev n so the amou nt disbu rsed is w orth sav ing or diverting in to better chan n s ciall w n w e re c a els, e pe y he fle t th t a large part of it comes ou t of the ’ m r s u s l or ri a urs othe ho eho d p v te p e , given by her to the children w ho plead can for money to bu y dy. When to this you add the price of the dam age a rs an h done to the e te , d t e actu al

’ i c n doctors b lls, the e o omic impor

a position w here it becomes a factor

mize and also to make su re of the

ll CANDY MAKING produ cts consu med by her family does not depend u pon the baker and the confectioner for her bread and her cak s he lacks r e . If s the oppo tu nity to bu y frommanu factu rers and dealers w hose names are synonym s for clean n and n s or n li ess ho e ty, is u der the

l h her akin a s l e s t m . c o e y, s doe b g ho e Why shou ld she not make her candy there too & Does this sou nd like a heav y addi tion to the work already demanded of u sek e r & n no the ho e pe It eed t be . If you intend to make elaborate con f io o in ail f ect ns, t go to the det s o

ou a rk a ad of ou u s as y h ve w o he y , j t you have w hen you convert your plain u n anc is s u n nd do gh i to f y tw t , b s, a brioche instead of into everyday loav es and ll far es r u l ro s. It is l s t o b e to make simple candies than it is to mix and roll ou t pastry and prepare a a c f i i is b t h o p cs. Yet th s something ou ma r c u rs m r y do as a tte of o e , e ely becau se you are u sed to it as a portion 12 COUNSEL ON CANDY MAKING

kl rk of you r daily or w ee y w o . Why not compou nd you r family su pply of candy as you do their stock Of pies

Recipes in plenty there are for a

u l ou to m ake and good to eat . Sho d y r nd ins a w ish to go fu rthe a , te d Of depending u pon w hat might be called the tafiy family the large v ariety of sw eets made in an infinite nu mber

w hich are pu lled and twisted and braided or molded by the fingers or s lm n in anc ff c s pecialimp e e ts to f y e e t , you can dev ote to these as mu ch time r l and t ou b e as you choose . lasin as are r u c s P e g su ch p od t , they a re not necessary to secu re v ariation u r i can ie or to prod ce att act v e d s. Yet if w hen ou a ain skillin u r , y h ve g ed yo e r a can makin ou car ve yd y dy g , y e to andi rk go fu rther and develop you r h w o , you willfin d that allyou hav e done in the simple lines w illhelp you in

13 CANDY MAKING fu dge you can advance to the point you fashion w illcompare not u nfavor ably with those sold ov er the cou nter

Let me give you a w ord of cau tion

ca n at that stage . The dy of commerce m s as is not co po ed, are the homemade s u r su ar n w eets, of p e g and flavori gs aln Am n i o e . o g the tr cks of the trade is that which teaches the manu factu rer to add to his produ cts something w hich prevents their drying ou t and hardening as do those you compou nd av ri in you r kitchen . H e you ever t ed

n an k or u nc k f fo d t, coo ed oo ed, or an f im d indefinite length o t e & I have, an at the end of a cou ple of w eeks you ’ cou ldn t have broken them withou t the help of a mallet and a cold chisel& A few years ago I read a story of u n irl er cl r in a yo g g , v y eve making ndies a m h r French ca t ho e, w o afte

14 COUNSEL ON CANDY MAKING tribu te to the su pport of the hou sehold u rnin her skill o by t g t accou nt . The candies w ere so attractive that she indu ced severalprovision merchants to s ll for er on c mmissi n e them h o o , and in imagination she saw herself restorin g s i Alas the dome t c fortu nes . &in a few w eeks complaints began to pou r in & The can i s w r lici u s b d e e e de o at first, u t after ten days or so they had become so hard that it w as impossible to e at them ; the su pply on han d w as se nt ack i fierc cIiticism oor b w th e , and the p ’ little confectioner s castle of dream s m ras in u n ca e c h g to the gro d. So w hen you m ake you r French ’ candies don t get them ready too long ahead of the time they are to be a k di k ln er e ten . The coo ed can es ee p o g k than the u ncoo ed , and the sort I have designated as belonging to the afi mil a t y fa y, like those m de of s ew lass su ar u ll t ed mo es or g and p ed, w ill not harden anyw here near so s n as s i n an asi oo tho e w th a fo d t b s. While the candy m ade at home w ill

15 CANDY MAKING

u ri p& that is not a se ou s objection . You do not expect you r cakes and rolls and pies to last fresh ten days h im or a fortnig t at a t e. Why deman d it of candy & Better to make it in small qu antities and often than to attempt to lay in a stock which will n last for a mo th or two. Another item of adv ice to the

’ Don t u ndertake to become an adept n im l n all at o ce . The s p er ca dies fu ll f lls r s rsc c dge, ta y o a o t , bu tte ot h , an ri l enotchie ram ls pe u t b tt e, p , ca e , and man y other kin ds are not hard to learn and after a few trials you willknow w hen they have reached the right stage to be taken from the

dies may be m astered soon if you r fin r r u i l ge s a e q ck and w e l trained . Bu t the candies made by boiling su gar th if r n a all to e d f e e t st ges the soft b , r a ri l eman rae the th e d, the b tt e, d d p i n u and o r is if t ce a d st dy, y u a e w e you postpone experim ents with the

16

CANDY MAKI NG

a s paper. H ve all the e in readiness e i r s before you b g n to w o k, and alo a glass medicin e dropper for you r BUTTERSCOTCH AND CARAMELS

BUTTERSCOTCH &No. I ) Pu t tw o cu ps of su gar in to a clean agate sau cepan with a. cu p of cold l w ater and tw o tab espoons of v inegar.

tablespoons of bu tter to the siru p and boil u ntil a little dropped from a ar spoon in cold w ater h dens at once . r lean tin r as Have ready a la ge c , g e ed n n s with bu tter, pou r the ca dy i to thi n l in a d set aside to coo . When it beg s to form cu t into squ ares w ith a bu ttered

an h n w a in a d brittle, and t e pu t a y

&ar or in a box lined w ith w axed paper. a l Keep the box in coo , dry place.

BUTTERSCOTCH &No. a)

Boiltogether a cu p of brown su gar , a r an o f a half cu p Of w te , d tw cu ps o molasses u n tilit reaches the soft-ball a cu of u r stage . Add then half p b tte ,

19 CANDY MAKING

n n ark i to shallow pa s to cool. M into it become perfectly cold before eating l mak it . Shou ld the mo asses e it too

CHOCOLATE CARAMELS &No. 1 )

u ar alf a in of milk u arter a s g , h p t , q of r f un f pou nd of bu tte , qu arter o a po d o w hen dropped in to cold w ater ; flavor i o n r anill w th tw o teasp o s ext act of v a, ak n m r t e at o ce fro the fi e, tu rn into bu ttered tins ; mark into squ ares w ith

CHOCOLATE CARAMELS &No. 2 ) Mix in a sau cepan tw o cu ps ofbrow n ar alf u o las su g , h a c p each f mo ses o iru an cream hal a cak &n t s p) d , f e of n c l an le u nsw eete ed cho o ate , d fou r tab r rin oil spoons Oi bu tte . B g to a b T ER C ARAMELS BU T SCOT H, C

r in c l r is brittle ifd opped o d w ate , add n anilla u r in tw o teaspoo s v , t n to a

r a an d cu t in s u ar s as g e sed pan, to q e

CHOCOLATE CARAMELS &No. 3 ) Mix one cu p of molasses with a qu arter cu p of w ater and a half cu p r u ar i er of g anu lated s g . St r ov the fire u ntil the su gar is dissolved ; pu t in tw o ou nces ofu nsw eetened chocolate l n of u r d and two tab espoo s b tte , an cook u ntilthe chocolate melts; then cook w ithou t stirring for fifteen min

s a li l of can in a u tes. Te t tt e the dy

c l a it rms a s cu p of o d w ter. If fo oft ballbetw een the fingers it is ready to m fire if not c n inu be taken fro the ; , o t e

w s a oil w a hin car the lo , te dy b , tc g e a n rc fu lly th t the candy does ot sco h,

- u ntil the soft ball stage is reached . Flavor with a teaspoon of yanilla and

r ou r in u r take from the fi e . P to b tte ed pans and proceed as already directed

21 CAN DY MAKING CHOCOLATE CREAM CARAMELS Scrape u nsw eetened chocolate to the amou nt of two tablespoons ; pu t with half a pint Of boiling w ater in a

sau an an rin to ila ain . cep , d b g the bo g Add one cu p su gar an d let the mixtu re

c l n u i u nsw eetened hoco ate, a d p t th s w ith the chocolate siru p ; leave this over the fire u ntil the chocolate is w ellm l add tw o cu f r e ted, ps o c eam and three cu ps of gran ulated su gar ; and after the candy boils stir it constantly f u in l or ten min tes, add g a tab espoon n of v anilla . By the e d of that time you shou ld have a large ball of the ou r it ou t on a bi u r candy, andp g b tte ed in r as in platter or to g e ed t s . It is still better to tu rn it on a marble sla if ou a it bu t if not ins b , y h ve , , the t v i a s i willser e. SO th ck ma s w lltake a long time to cooleven enou gh to be cu t into squ ares and still more to l become co d enou gh to eat. As may a rich and rather expensiv e candy

22 BU RSCO CH CAR AM LS TTE T , E

COCONUT CARAMELS

u s of ranu la u ar Pu t three c p g ted s g , of u r an al one tablespoon b tte , d h f a il fire and s ir cu p of m k over the , t l a r a ra u ntildisso ved . H ve e dy g ted n his iru half a. coco u t ; add t to the s p n il li l of it r and cook u t a tt e , d opped

ill r a all ad . into w ater, w fo m b ; d a of anilla or lm n a rin teaspoon v e o fl vo g , re an tu rn into bu tte d tins, d w hen cool mark into squ ares.

COFFEE CARAMELS Slow ly heat a cu p of brow n su gar an d a cu p of molasses and w hen the su gar is thorou ghly dissolved brin g u r sl il o the mixt e to a ow bo . C ok u n il li l of it r in l t a. tt e , d opped to co d w a r rms all en s te , fo a soft b ; th tir in tw o tablespoons of bu tter and three l ff o n tab espoons of co ee. If y u ca not ' bu y the coffee extract at you r grocer s make a su bstitu te for it of very s r n lack ff i r r i n t o g b co ee , n the p opo t o of a tablespoon of finely grou n d

ff an r- f a r co ee to afte dinn er cu p o w te ,

23 CANDY MAKING the coffee and bu tter have gone into the

r ic a ri n d opped into ed w ter, is b ttle a d rack c s betw een the fin gers. Pou r in a r as an and w n l to g e ed p , he coo cu t In re to squ ares with a g ased knife .

MAPLE CARAMELS &No. I ) Cru sh tw o pou nds of maple su gar in c arse ra m n s u t to o f g e t , p it over the fir in u r of ri milk k e a q a t ch , and coo hin steadily, w atc g carefully that the milk o o sc rc u n i n d es n t o h , t lthe ca dy r l hardens w hen d opped into co d w ater. u rn in r ase ans w n co l T to g e d p ; he o ,

2 MAPLE CARAMELS &No. ) Cru sh a pou n d of maple su gar as fine as you can ; have ready a pint an ir of hot milk in a sau cep , and st u u n i l the s gar in this t l me ted . Bring to a hard boiland keep stirrin g

l f stage ; then pu t in a. tab espoon o

ol i a little, dropped in c d water, s 24

CANDY MAKING add a qu arter teaspoon of cream of

‘ tartar ; heat over a slow fire and stir constantly w hile it boils u n tilit reac s s - a u rn it he the oft ball st ge . T ou t then into a shallow grease d pan and w hen coolenou gh to be almost formed stir it and w ork it with greased fingers u n tilyou have a mass of a con

is nc k u La i on s te y li e do gh . y t then a pastry board w hich you have s rinkle wi su ar r lli o w i p d th g , o t u t th a rolling pin into a sheet half an inch

hick cu t it in s u ar s w ith a kni e t , to q e f , and pu t these in a box lined w ith w axed paper.

PINEAPPLE CARAMELS

Cook together three cu ps of gran u lated su ar one a ls n of u g , t b e poo b tter, and half a cu p of milk u n tilthey reach

s - all s a a r a the oft b t ge. H ve e dy a

al cu of r s in a l u ic d h f p f e h p e pp e j e , a d

s can c k n ila li le thi to the dy, oo u t tt

i is ri le in c l w a r n of t b tt o d te . The i proceed as w th other caramels.

26 BUTTERSC C CARAMELS OT H,

L VANILLA CARAME S &No. I ) Melt two tablespoons of bu tter w ith li r w n su ar one one cu p ght b o g , cu p nd one u of molasses, a c p of cream . If you hav e not the cream u se an extra tablespoon of bu tter Cook u ntil in l w a r add w o candy hardens co d te , t la nd u r in teaspoons of vanil , a po to

r as ans. en c l t in g e ed p Wh oo , cu to u ar s a u r kni sq e w ith b tte ed fe .

VANILLA CARAMELS &No. 3 ) Stir together a qu arter cu p each of bu tter and molasses and tw o cu ps of ranu l ar add g ated su g ; to these, w hen w ll ln a al cu e b e ded , h f p of cream . Pu t over the fire and stir u ntilthe su gar is dissolved and the mixtu re begins u l bu no l r to b bb e, t do t stir at a lafte ilis w llu n r a n a the bo e de w y. Whe as n of mix u r r in te poo the t e, d opped c l a r rms ra r ar all o d w te , fo a the h d b , a r wi o as ns f v anilla fl vo th tw te poo o , ak n r s an d ea t e at o ce f om the tove , b t scraping the su gar from the side as

27 CANDY MAKING

u r u rn can in po , t the dy to bu ttered an s makin s u su al cara p , g a heet the mel ickness an u in th , d c t to squ ares i a u r kni w th b tte ed fe.

VANILLA-NUT CARAMELS Make as directed in either of the rec i r ci a p ed ng e pes. H ve ready you r s ll nu s cu t in ie he ed t , to p ces, and lan c if ou u se alm n s u t b hed , y o d , p them in to the candy ju st before you take it from the fire or pou r them into u r ans readin em the b tte ed p , Sp g th ou t enl su r ac ev y over the f e, u candy pon them . E COCONUT, CREAM , AND MAPL CANDIES COCONUT BALLS Pu t together in a sau cepan three cu ps of gran ulated su gar and tw o cu ps of cold w ater ; boil u n til the su gar spins a thread from the tine of a fork or the point of a skew er dipped into i - t . a r a si e nu H ve e dy a good z d coco t, r s ir is in ir k g ated ; t th to the s u p, ta e at nc r m fire an l o e f o the , d w hen coo enou gh to handle form into balls w ith the n rs di in s in w r fi ge , pp g the e to po de ed su ar if as i k g the p te st c s to them . Set aw a on w ax a y ed p per to dry .

COCONUT BARS

Pu t r cu s ranu la ar th ee p of g ted su g , al a cu a r and h f p of w te , a qu arter tea spoon oi cream of tartar in a sau ce pan over the fire and cook u ntil a little ofit is brittle w hen dropped into col a r m d w te . Re ove the kettle from the fir and o e , as s on as the mixtu re e ins c l s ir an d a t b g to oo , t be t i hard , 29 CANDY MAKING scraping the su gar from the sides of l ranu la a the sau cepan . It w il g te li ttle and have a creamy appearan ce .

a r a al a - i nu H ve e dy h f good s zed coco t, ra an il he can is s ill g ted, d w h e t dy t soft enou gh to stir beat the coconu t

in in i r u l . u r to it , mix g t tho o gh y Po into greased pans and cu t into long

r ri ra in w a a er. nar ow st ps. W p xed p p You m ay m ake chocolate bars by am r ci e a in can the s e e p , dd g to the dy grated an d m elted chocolate in place of the coconu t .

COCONUT CREAM CANDY Pu t over the fire tw o cu ps of su gar w i a al cu of milk and c k for th h f p , oo fiv e minu e s a t fter it com es to the boil. Add then a qu arter of a teaspoon of cream of ar ar c k - t t , oo to the soft ball s a and ak r m ir t ge , t e f o the fire . St into the siru p a half pou nd of grated c c nu and a a ls n o o t t b e poo of v anilla . Stir u n tilthe candy begins to harden a li le an d en i h tt , th e t er tu rn it into greased pans an d ou t w hen coolinto ln ars or r h o g b , d op t e mixtu re by the 3 0 U CR AM AND MAPLE COCON T , E , large teaspoonfu l u pon w axed paper U r and leave it to harden . se the f esh nu if ou can it and e coco t y get , w h n you make the candy in to drops ornam ent each w ith a candied cherry on a m alls u ar of ci r n or top , s q e t o , i r Gin r is other crystallzed f uit . ge oo for u r g d the p pose . COCONUT DROPS Grate a coconu t very fine or pu t m ch r Ad it throu gh a eat oppe . d to it halfa pou n d ofpow dered su gar ;w hip the w hites of tw o eggs to a stiff froth an d beat the coconu t and su gar into a rea u r an s lined these . H ve dy yo p u er a er dr an with b tt ed p p , op the c dy mi u r on his a nfu l xt e t by the te spoo , ak ick Do not and b e in a qu oven . k r l ta e from the pape s u n tilco d . COCONUT TAFFY Melt qu arter of a pou nd &abou t fou r tablespoons) of bu tter in a sau ce pan ; add tw o cu ps of brow n su gar and boilu ntilit is brittle in cold w ater . a rea al a c nu ra e or H ve dy h f co o t , g t d shr e w i a kni t fin e in s edd d th fe in o shav g , 3 1 CANDY MAKING an le s s an in a w arm d t the e t d place , r ou a an w hil h Sp ead t in p , e t e can dy kin h en i re is coo g. W th s aches the stage of brittlen ess tu rn in the coco r nu t and pou r it into g eased pans . will ra r ri c l It be the b ttle w hen o d . COCONUT AND MOLASSES CANDY Boila qu art of dark molasses the — New Orlean s is the best for half an h u r kee in it a ll o , p g t a hard boila the minu tes add a half teaspoon of baking a Tr c l r sod . y it in o d w ate u ntil it r ak s w en the fin ers u rn b e bet e g . T into it then as mu ch grated coconu t as it w illhold a w hole one is not too mu ch and w hen this is w ellmixed you m ay either pou r the candy into greased tins and m ark it into squ ares w hen it cools or drop it by the spoonfu l In h r it on w axed paper. eit e form is sticky and good &

AN I CREAM C DY &No. ) Pu t a cu p and a half of granu lated su gar an d a cu p and a half of light brown su gar together in a sau cepan 3 2

CANDY MAKING

N CREAM CANDY & o. 3 ) Pu t into a sau cepan tw o cu ps of ran u la su ar on cu of w a r g ted g , e p te , h as n f cr am of ar ar alf a. te poo o e t t ; pu t over the fire and boilgently u ntil a little of the candy is hard w hen D o not dropped into cold w ater. ri cook u ntilit reaches the b ttle stage . r a ans l Tu rn ou t into g e sed p to coo . kin r m fire is &u st before ta g f o the , th an m a a r w i anilla c dy y be fl vo ed th v , lem on e ermin w in r r en r s , p pp t , te g e , o e, r hin l sir o anyt g e se de ed .

CREAMED POPCORN Pu t together half a cu p of w ater an d tw o cu ps of granu lated su gar and boil withou t stirring u ntil a little of it is brittle w hen dropped in l r a r a c w a . cris to o d te H ve e dy p , w ell- c rn and s ir in the popped o , t to siru p as m u ch corn as it w illtake u p. u r hou l ick The mixt e s d be very th . Have ready sheets of bu ttered paper ans or dishes u r laid in p , p t the popco n candy on this by the large tablespoonfu l and w hen it begins to coolform each 3 4 ONU CR AM AND MAPLE COC T, E , spoonfulinto a ballw ith the su gared fin gers and rollthem over in freshly corn mi e wi su ar popped x d th g , so that these w ill adhere to the sticky h all su rface of t e b s. As each one is i w ra t in w ax d a r . done, p e p pe

MAPLE BALLS Bring to a gentle boiltw o cu ps of cru shed m aple su gar an d one cu p of D o no s ir a r i w ater. t t fte t is fairly n it i ar w e melted . Whe s h d h n dropped into cold w ater pu t in a heapin g tablespoon of bu tter ; take from the fire and as s n as firs beat is , oo the t ea can r l passed b t the dy v igo ou s y . Wh en it becomes cool enou gh to andl mak in alls w i h e, e to b th the

A - AN N I M PLE NUT C DY & o. ) Before remov ing from the fire the candy for w hich a recipe has ju st been n i n it a cu u lof c e give , st r i to pf hopp d Mix m in nu t meats of any sort . the n ir and w n it re ains the boili g s u p , he g its boiltake from the stove . 3 5 L - MAP E NUT CANDY &No. 2 )

Cook together fou r cu ps of cru shed maple su gar and one cu p ofw ater u ntil a little is brittle w hen dropped in

a r w ater. H ve eady shallow greased pans spread w ith nu t kernels hickory nu s lack or w hi w alnu s lm n s t , b te t , a o d ,

cans filberts u ernu s n hin pe , , b tt t a yt g ou s n u r ma l n y choo e , a d po the p e ca dy d over them . This is especially goo w hen m ade w ith black w alnu ts or

MAPL - AN E NUT C DY &No. 3 )

Pu t over the fire a pou n d of soft new ma l su ar r ken in iec s p e g , b o to p e , w ith a qu arter cu p of w ater and a

alf cu of cr am or if ou cann h p e , y ot his al a cu milk and a l get t , h f p of tab e n of u r k u n ili spoo b tte . Coo t t reaches

s - all s a s ir i u f the oft b t ge, t n a c p o

k nu t meats ak r m fire bro en , t e f o the ,

r am e rn in beat u ntilc e y . Th n tu to a bu ttered pan and w hen it cools mark COC NU CR AM AND MAPL O T, E , E

I MAPLE CREAMS &No. )

Cru sh a pou nd of m aple su gar and pu t it over the fire with a cu p ofheavy

r il u n il a li l of it c eam . Bo t tt e

r l r mak a d opped in to co d w ate , es soft ball; take from the fire and beat u n il it i of r am onsis enc t s a c e y c t y , scraping it from the side of the sau ce

an as rk il er rk is p you w o . A s v fo the

es im lemen alth u a s n ma b t p t, o gh poo y

u sed u rn in u er an s be . T to b tt ed p an d et i l l t coo .

L MAP E CREAMS &No. 2 )

Break fou r cu ps of maple su gar

iec s hen ru s i r llin into p e , t c h w th a o g

an t er the fir i pin d pu ov e w th a. cu p of w ater and a qu arter teaspoon of

r il ili r cream of ta tar. Bo u nt t eaches the so - alls a an ak r e ft b t ge, d t e f om th n alm s ol i fire . Whe o t c d beg n to beat and continu e u n tilthe can dy becomes

cream n tu rn in a. s all w y ; the to h o , bu ttered pan D o not eat it u ntilit i er e l l s p f ct y co d .

3 7 CANDY MAKING MAPLE DROPS Cru sh m aple su gar very fine and pu t fou r ou nces of it and a tablespoon it bf w ater in a granite sau cepan . Set n the fir an d w n su ar ins o e , he the g beg to melt stir w ith a spoon for a few min i ilfor a u v i u tes. Le t t bo bo t fi e m n u a r u tes . H ve eady shee ts of b ttered paper and drop the maple on this by small as nfu l u in the te poo , p tt g the drops far enou gh apart so that they ' n will not ru n into o e another . Let them coolon the paper before mov ing them . This is a recipe it is impossible to i w i n ir accu rac in mu c g ve th e t e y, s ce h of the su ccess in making the drops depends u pon the experience that has tau ght the exact stage at w hich the su ar s u l aken r m g ho d be t f o the fire . When this is once mastered the candy rs FUDGES AND SIMPLE NUT CANDIES E CHOCOLATE FUDG &No. I ) Boil together tw o cu ps of grenu a u al a cu u nsw n lted s gar, h f p of eete ed r k n or o chocolate, b o e grated, tw a l n f u er and one t b espoo s o b tt , cu p of milk ir an l w hil mix . St const t y e the ma n tu re is boiling that it y ot bu rn , u and cook for tw enty min tes . Then dip ou t a teaspoon of the candy and w a r and w n i will test it in cold te , he t form a ballbetw een the fingers flavor n w i tw o eas ns anilla the ca dy th t poo of v , few minu s d stir hard for a te , an tu rn

CHOCOLATE FUD GE &No. 2 ) Cook together a cu p each of brown a c c la al su gar and of gr ted ho o te, h f a Of milk and a u ar e r cu of cu p , q t p l l s s . il s irrin r u n mo as e Bo , t g f eq e t y, u ntilthe can dy reaches the soft- ball stage ; then flavor with a teaspoon of CANDY MAKING

n n rn in u ans va illa a d tu to b ttered p , cu tting it into squ ares with a greased

A CHOCOL TE FUDGE &No. 3 ) Pu t tw o cu ps of granu lated su gar and two thirds of a cu p of milk in a sau ce pan and bring to the boil; add three tablespoons of grated u nsw eetened

la an ir u n ilt is m l . choco te , d st t h is e ted A r k f r ten minu es u t fte this coo o t , p in tw o lar a les n of u t r ge t b poo s b t e ,

o as ns anilla k tw te poo of v , ta e from the re d a u n il ar n fi , an be t t the candy h de s an d in ranu la beg s to g te . Tu rn it ou t

i s ill u t r s t soft eno gh o pou , and mark

DIVINITY FUD GE Bring to a boil one cu p of maple siru tw o cu s ran u la su ar p , p of g ted g , one a er an d cu p of w t , one tablespoon f i r ilu n il o v nega . Bo t a little of the can har ns in c l dy de o d w ater, flavor

40

CANDY MAKING MARBLED FUDGE Cook together a cu p each of w hite and r w n su ar al a cu milk b o g , h f p of , a small a ls n u er an d tw o t b e poo of b tt , in a ls ns ra u n heap g t b e poo of g ted , s e n la er i ins w e te ed choco te . Aft t beg to boilstir constan tly u ntilit reaches

s - all s a a r w i a the oft b t ge, fl vo th eas n of anilla and ak r m t poo v , t e f o the

fire . At the same time this is boiling cook in another sau cepan a cu p each w i and r w n su ar hal a of h te b o g , f cu p milk and mall a les n of of , a s t b poo u er n a b tt . Whe this also re ches the s - all a ak r u r oft b st ge t e f om the fire . Po the row n u in a shallw r as b f dge to o , g e ed an makin a s ee a u ick p , g h t bo t the th f a caram l an d n is has ness o e , whe th stood for a minu te pou r the white h r a fu dge in on top of the ot e . Le ve them to get entirely cold before tak n hem u t bu t mark in s u ares i g t o , to q w ith a greased knife w hile still w arm .

Make a fu dge by any of the recipes r ad i en and u s a ter it c m es ale y g v , j t f o

42 FUD GES AND SIMPLE NUT from the fire add nu t kernels chopped

c ars l . alnu s hickor nu s o e y W t , y t , an d black w alnu ts are especially good in fu dge .

SEA-FOAM CHOCOLATE FUDGE Boiltogether a cu p of light brow n su ar alf a cu w a er g , h p of t , an d a hir a cu ra u nsw t d of p of g ted , eetened chocolate u ntil a little of it Spins a thread from the tip of a skew er dipped in i a re to t . H ve ady the w hite of an egg w hipped very stiff and pou r the can dy mi u r on is a in all im xt e th , be t g the t e . When it begins to stiffen you can either pou r the candy into greased pans and mark it into squ ares with a knife or drop it by the teaspoonfu l

SEA-FOAM NUT FUD GE Cook together three cu ps of light r w n su ar ne cu c l w a e r b o g , o p of o d t , d a les n Of ine ar ra u all an a t b poo v g , g d y ‘ oil A er th&l to the b . ft the mi u r is w ellhea e no s ir it xt e t d do t t , bu t boilsteadily u n tila little dropped 43 CANDY MAKING

Have ready the stin w hipped w hites of s an d as s n ir tw o egg , oo as the s u p has u lin af r stopped b bb g, te you take it r m fire u r it on s f o the , po the egg , beating all the time u ntil it is cool n u i ns e o gh to show s g of stiffening . Flavor with a teas poon of van illa and stir into it a cu pfu lof chopped hickory li alnu s in nu ts or Eng sh w t . Pou r to a greased pan and proceed as with ordinary fu dge or drop by the tea r spoonfu lou w axed pape .

BUTTERNUT OR BLACK-WALNUT CANDY

r m a s allw an Cove the botto of h o p , a u er d w ll w i h w hich you h ve b tt e e , t the kernels of bu tternu ts or black w alnu ts that have been chopped O m u r a can coarsely. v er the po dy made by boiling together one cu p of

u ar one r of fresh maple s g , thi d a

a er and a hea r as n cu p of w t , pi g te poo

- alls a ark of bu tter to the soft b t ge . M

44 FUDGES AND SIMPLE NUT

HICK R -N O Y UT CANDY &No. I ) Boil together one cu p of light rown su ar a u ar r cu of b g , q te p w ater, and a half tablespoon of bu tter u ntil a little hardens w hen dropped in cold w a r ak r m fire ir in te T e f o the , st the ’ nu s an d af r fe minu t , te a w tes beating i ans tu rn nto bu ttered p .

HICK -NUT C ORY ANDY &No. 2 ) Beat to a stifi froth the w hites of three eggs with tw o cu ps of pow dered su gar and add a cu p of hickory-nu t meats chopped v ery fine Drop by the teaspoonfu lon bu ttered paper laid in a pan and bake u n til a delicate n brown in a slow ov en . DO ot take

c l l can nu s cooked u ntilperfe t y co d . Pe t f hi k may be u sed instead o c ory nu ts .

MEXICAN KISSES OR PENOTCHIE

&No. I . ) Cook together three cu ps of light brown su gar and a cu p of milk to the

- ad a s of soft ball stage, d tea poon bu tter, take from the fire , and stir in 45 CANDY MAKING a teaspoon of v anilla an d a cu p of k rn l f n l s chopped e e s o E glish w a nu t ,

or hick r nu s. u rn ou t pecans , o y t T into bu ttered pans and mark into i squ ares w th a knife .

MEXICAN KISSES OR PENOTCHIE

&No. 2 ) Boil together two cu ps of light r wn su ar alf a cu of r or b o g , h p c eam ri ilk u r f n ch m , and b tte the Size o a egg u ntilit makes a soft ball w hen r in c l w a r d opped to o d te . Add a. tea

r m fire ir in ne c f o the , st o cu p of hopped w alnu s an a r u n il t , d be t all togethe t mi r ins am bu rn the xtu e beg to cre , t tu

f u r u it int so t eno gh to pou . C t o squ ares w ith a knife w hile w arm .

FRENCH NUT NOUGAT Blan ch a half pou nd of almonds and an equ al qu antity of pistachio nu ts u s cl and r w n dry the n ts in a oft oth , b o el w o lightly in an open oven . M t t cu ps of gran u lated su gar in an enam

l u s irrin it n a . c ed sa cepan , t g whe he ted 46 FUDGES AND SIMPLE NUT

After it bu bbles and begins to brow n a stir in the hot almonds gently . H ve ready a shallow pan thorou ghly oiled or bu ttered an d w armed ; oilis prefer a le as sal in u er s me b , the t the b tt o u tim es sticks. Pou r in the no gat qu ickly and flatten it w ith a half lem on di in le il pped me t d bu tter or o . Allthis m u st be done sw iftly or the n u a illh r i i in o g t w arden befo e t s shape . Mark in strips w ith a bu ttered or Oiled knif il s ill a e w h e t w rm .

HONEY NUT NOUGAT Prepare nu ts as in the preceding i one nd h rec pe . To a a alf cu ps of gran u late d su gar pu t half a cu p of strained honey and cook together u ntil the mi u re e in s to row n xt b g b . Proceed s wi r n a th the F e ch Nu t Nou gat .

NUT BARS Cook together tw o cu ps ofgranu lated su gar w ith half a cu p of w ater an d a saltspoon of cream of tartar u ntilit hardens betw een the fingers in cold r ak r m fire e r it w ate . T e f o the b fo e a r a reaches the brittle stage . H ve e dy 47 CANDY MAKING shallow bu ttered pans strew n w ith c d nu t kernel u r siru hoppe s , po the p on es and mark in ars w i a th e , to b th several days after making than at ick r nu s w aln s an d firs . u t H o y t , t , can s ma all u s in i s a pe y be ed th s, ep rately Or mixed .

PEANUT BRITTLE &No. 1 ) Cook together a cu p each of mo nd r w n u ar tw o l lasses a of b o s g , tab e ns of u r and one a ls n spoo b tte , t b e poo of v inegar u n tila little of the siru p l r l is britt e if d opped in co d w ater. Have ready a cu p of shelled peanu ts from w hich allthe inner skin has been r m nd af r ou ak can e oved, a te y t e the dy from the fire stir into it the peanu ts and a teaspoon of baking soda diss olved ou r in thin in a little cold w ater. P sheets into greased pans and set aside to cool.

PEANUT BRITTLE &No. 2 ) Melt fou r cu ps of granu lated su gar in a clean sau cepan over a slow fire k ro and coo it u ntilit is a good b wn , 48

TAFFY, POPCORN, AND CANDY DROPS BUTTER TAFFY

Cook together in an agate sau cepan

lar ns of ge tablespoo bu tter. If the u ra r sal s l b tter is the t, wa h the sa t from it before you pu t it with the su k t r wi gar . Coo toge he , thou t stir

in a r ri n u to cold w te , is b ttle e o gh to r in b eak betw een the fingers. Tu rn to greased pans in a thin sheet an d mark

n l k i can dy cools. Whe co d, eep t

LEMON TAFFY

w n Pu t a cu p ofbro su gar, a half cu p r a ls n of v in ar of cold w ate , a t b e poo eg , and a tablespoon of bu tter together in an agate sau cepan and bring to a u n il can ri l boil. Cook t the dy is b tt e l ak it w hen dropped in co d water, t e i u i f from the fire , add to t the j ce o 50 TAFF P PC RN ND D P Y, O O , A RO S a lar l n ge emo , and pou r into a greased an in a s p thin heet Set aside to cool. You may either mark this into shape w ith a knife or break it into irregu lar i i har an p eces after t is d d crisp.

MAPLE- SUGAR TAFFY

Pu t together three cu ps of crushed u ar tw o li w n m aple s g , cu ps of ght bro

su nd d a of a r . gar, a a cu p an half w te Boilto gether u n tila little of it is hard n c l a r in a hin s e in i o d w te , tu rn t he t to

a an and . bu ttered p , pu t aside to cool

MOLASSES TAFFY &No. I )

u of su ar o a l Heat a. c p g , tw t b e s O a r d ls of poons fw te , an one tab e poon n i r a s il bu tter, and w he t e che the bo f m las il pu t in half a cu p o o ses. Bo i ri in c l w a r u n tilthe candy s b ttle o d te , and pou r into bu ttered fins in as thin a sheet as possible .

MOLASSES TAFFY &No. 2 )

r su ar s Boila cu p of b ow n g , four cu p and a al cu of u er of molasses, h f p b tt u ntil it is brittle w hen dropped in 0 0 ou r In a a bu ttered tin and pu t aside to become cold .

MOLASSES NUT TAFFY Make tafly by either of the preced sau cepan from the fire stir into the candy shelled and broken nu t kernels of an r a in y so t , g u g g the qu antity by you r r r n l i a a p efe e ce . Shou d you w sh he vy mi u r nu all m r xt e of ts, ow o e kern els ; if you prefer to have the nu ts sparsely s rinkle hr u aff u p d t o gh the t y, p t in nl o y a few of them .

MOLASSES POPCORN TAFFY

k r cu of m lass s Coo th ee ps o e , tw o cu of ar and one cu of ps su g , p w ater together u ntilit is brittle in w ater ; stir into it tw o cu ps of freshly popped corn and pou r ou t into w ellbu ttered You m iffi pans. w illhav e so e d cu lty in cu in is in accu ra s u ares tt g th to te q , and it is as w ellto w ait u n tilthe candy is cold and then break it into irregu lar pieces . P P RN AND D R PS TAFFY, O CO , O OLD VIRGINIA MOLASSES TAFFY

f rlans m lasses Pu t a. pint o New O e o d il over the fire in a. sau cepan an bo teaspoon of baking soda and boil ln or u n a li l fifteen minu tes o ger, til tt e , in l a r s dropped to co d w te , become constantly w hile it is cookin g or it

ri l a add a as n v in ar b tt e st ge, te poo of eg l and a. tab espoon of bu tter and pou r r into w ellbu tte ed pans. Mark w ith a bu ttered knife after the candy begins rm e r i to fo , b fo e t is really hard .

SUGAR TAFFY &No. I ) Stir together ov er the fire tw o heaping cu ps of granu lated su gar an d a cu p of cold w ate r u ntil the su gar is dissolved ; add a saltspoon of cream of tartar dissolved in a a ls n col w a er d t b e poo of d t , an boilthe can u n ilit ar ns n c l dy t h de i o d w ater. ak it r T e f om the fire , flavor w ith a as n of anilla or l te poo v emon ju ice, tu rn into a bu tte red pan in a thin s e an d u t asi h et, p de to harden . 53 CANDY MAKING

SUGAR TAFFY &No. 2 ) a cu p of w ater in an agate sau cepan il over the fire and bring to the bo . When you ascertain by testing the candy in w ater that it can be made into a soft ball betw een the thu mb and fin r add r a les ns ge , th ee t b poo of u r and a as n lm n u ic b tte te poo of e o j e, and continu e to boil u ntilthe can dy is brittle w hen dropped into cold r w ater. Flavo w ith two teaspoons of v anilla ; pour in a thin sheet into l bu ttered pans and set aside to coo . fl D o not stir this can dy w hile cook in nl n ilthe u ar i l g o y u t s g s disso ved.

POPCORN BALLS Boil together a cu pfu l each of las s s n r ar mo e a d b ow n su g , and a cooked for tw enty minu tes pu t in tw o h n k tablespoons Of bu tter. T e coo u ntil the candy reaches the brittle s ir in n u c rn stage, and t e o gh pop o , m rm a mi u r as s iff freshly ade , to fo xt e t it is c l as can be stirred . When oo 54 TAF P PC RN AND ROPS FY, O O , D

nou h andl rm it in alls wi e g to h e , fo to b th bu ttered hands an d then rollthe balls in popped corn u ntilthe ou tside ofthe balls is coated with allthe corn that ra a willadhere to them . W p e ch ball in a r w axed p pe . LEMON DROPS Squ eeze the ju ice of three large lem ons in ow lmix wi i ranu la to a b , th t g ted su gar u n tilyou have a thick mixtu re as mu ch su gar as the ju ice willtake u t his in sau c rin p. Pu t to a epan , b g to il k for v e a. bo , an d coo fi minu tes af r hi in ach te t s po t is re ed . Have ready sheets of w axed paper and drop the lemon mixtu re on the paper by fiee s the co poonfu l. If you have a small can i r u m dy d ppe , s ch as co es for his u r s so m t p po e, u ch the better . Set the sheets with the candy drops on h m asi dr and w he t e de to y , n dry re move the can dies from the paper and u t in a box p . PEPPERMINT DROPS Pu t together in a sau cepan fou r even a les ns of ranu la ar on t b poo g ted su g , e 55 CANDY MAKING

f r an re dr s tablespoon o w ate , d th e op r the of es sence of peppe mint . Set sau cepan on the stove and stir the

l ak r m fire dr me ts. T e f o the , and op the candy on the w axed paper as

’ r di ected in the precedrng recipe .

WINTERGREEN DROPS

as for e rm in dr s Proceed p ppe t op , su bstitu ting three drops of essence of i W ntergreen for the peppermint . By the addition of a drop or two of v e getable coloring you m ay have

CREAM PEPPERMINT DROPS Pu t half a cu p of cold w ater and tw o cu ps of granu lated su gar into a cla u ce an an d b lw l e n sa p oils o y, w ith

ou t s irrin u n ilit ins a. t g , t sp thread from i of a skew er di the t p pped into it . ak r m the s la T e f o tove, e ve it u ntou ched u n ilit i a ou l - w arm t s b t b ood , then stir s ea il alw a s in one ir c i t d y, y d e t on , u ntil

Flavor to taste w ith essence Of pepper 56

NUT AND FRUIT CANDIES AND MARSHMALLOWS

ALMOND S&UARES Stir together in a sau cepan tw o cu ps Of granulated su gar and one cu p of w ater u ntil the su gar is dissolved ;

rin a. il an d c k b g to bo , oo to the soft e As cr s al of ballstag . the y t s su gar gather on the sides of the sau cepan i m fi w i a bi w s w pe the o th t of et ponge .

‘ Add a teaspoonfu lof lemon ju ice and cook u ntilthe su gar begins to brow n li l a r a a u ar r de cate y . H ve e dy q te u n lm n s s lld lanc po d of a o d , he e , b hed , and brow n ed to a v ery pale brow n ; drop these into the boiling siru p an d u r the can at nc in a u er po dy o e to b tt ed , not s ir a r u s shallow tin . Do t fte the n t n m a r u l go in or the ca dy y g an ate . h l n a en can Use alf a emo to fl tt the dy, pressing the cu t side dow n u pon the ou not wis a su rface. If y do h the dded a or di the lm n in m el lem on fl v , p e o ted i i n h bu tter before press ng t o t e candy .

58 NUT, FRUIT, MARSHMALLOWS

Shou ld you wish a stronger taste Of alm n add fiv e or six ro s i o d , d p of b tter almond flavoring at the time you pu t l Cu t a in the emon ju ice. the c ndy into squ ares with a. bu ttered knife r it c ls an d h n la it in befo e oo , t e e ve the an u n e p til ntirely cold .

CANDIED NUTS Boiltogether a cu p of su gar and a u ar r of a of w a r i h q te cu p te , w t ou t irrin il in st g, u nt the po t is reached where the candy is brittle w hen dropped u l u s in cold w ater. It sho d be j t short of the stage w here the siru p i lr K iece beg ns to change co o . eep a p s cl h or a smalls n e on an of oft ot po g h d , and wipe Off the crystals of su gar that are throw n u p on the sides Of the r m he ilin a e sau cepan f o t bo g siru p . H v r a rnels of n lis w alnu s e dy ke E g h t , can ra il nu s or lanc al pe s, B z t , b hed n hic s u l a n rie mo ds, w h ho d h ve bee d d a n r an d he ted in an open ove . D op in ar on at a im an d these to the su g , e t e, i f n lift ou t w th a pair o candy to gs. e k as for on w a a er. r Lay x d p p Wo f t , 59 CANDY MAKING

en the su gar hard s qu ickly . It is w ell to keep it hot by placing the sau cepan containing it in an ou ter vesselof boil a stifi dd a few dr ing w ter. If too , a ops

CANDY PUDDING

Moisten fou r cu ps of light brown su gar w ith tw o tablespoons of vinegar and a qu arter cu p Of cold w ater ; pu t over the fire and boilu ntilit reaches the soft- ballstage ; add a sm alltable s n f u r an k v e minu s poo o b tte , d coo fi te ln r a r a rui and nu s o ge . H ve e dy f t t a half pou nd each of citron and of

fi s in s ri s a. alf u n of g , cu t to t p ; h po d raisins n u ar r ou n , sto ed ; a q te p d Of ll lm n lanch and cu t in She ed a o ds, b ed half; a qu arter pou nd of English rn ls r ken in i s ir w alnu t ke e , b o to b t . St s in he oilin su ar ak e the e to t b g g , t r fire a ar for tw o or f om the , be t h d r minu s and en u r in a th ee te , th po to l w a R ll in cl h w et in c e r. pu dd g ot , o d t o u his as ou w u l a the candy p in t , y o d in w is in n s Of boiled pu dd g , t t g the e d h hol can in s a the clot to d the dy h pe, 60 NUT RUI MARSHMALL S , F T , OW and let it get entirely cold before rem ov ing the cloth and cu tting the candy into slices .

CREAMED ALMONDS

Stir tw o cu ps of granulated su gar in a qu arter cu p of w ater u ntildis l u r he and s i on so ved ; p t ove t fire , t r c hil oilin e ins stan tly w e b g . Wh n it sp

a. hrea ro in lanc alm nds t d d p b hed o , n t a im akin m ou t o e a t e, t g the t a On ce and layin g them on bu ttered a er or on u r la es to har p p b tte ed p t den .

FRUIT BARS

Boilfou r cu ps of granulated su gar an d a cu p of w ater in an agate sau ce h i an s irrin u n ilt e su ar s iss l e . p , t g t g d o v d Cook u ntilthe su gar begins to tu rn a delicate straw color ; take it from the e r d fire . a r a eas ans an H ve dy g ed p , a few minu tes before the su gar is ready to be removed from the stove s rew in the ans s re e fi s i r n t p h dd d g , c t o , nu and a es s e e raisin an d coco t , d t , e d d s, , if o ish candi lem n d an e y u w , ed o an or g l n r his e . u r ca pe Po the dy ove t , 61 CANDY MAKING

takin ains is ri u g p to d t b te it evenly. his is ifficu l achie r If t d t to ve, p ess the can a i l n r dy fl t w th a half emo , eithe lain i u e r e p or d pped in b tter. B fo e th can ns u in ars wi h dy harde , c t it to b t a bu ttered knife and leave it in the pan u n il n irel l t e t y co d .

KISSES

i w hi of two s ifl Wh p the te eggs t , beat into them gradu ally tw o cu ps of pow dered su gar and tw o tablespoons of r c la r co nstar h . F vo to taste with ill an a lm n i . v , e o , or b tter almond Drop by the teaspoon on bu ttered a r av in r o u t m p pe , h g a ca e n t to p t he near enou gh together to ru n into one an r la a r on flat ans or othe , y the p pe p tin s e s d ak in er slw he t , an b e a v y o en e sh k ten fif n ov . Th y ou ld ta e to tee min u c k an d mu s all w tes to oo , t be o ed to become completely cold on the paper. MARSHMALLOWS

Pu t fou r ou nces of pow dered gum arabic in to a teacu p of cold w ater an d leave it u ntou ched for two hou rs ; 62 NUT RUI MARSHMALLO S , F T , W

u rn int a ou le oiler fillin t then o d b b , g the ou ter vesselw ith cold w ater and l il k bringing this slow y to a bo . Coo u ntil the gu m arabic in the inner ss n ir l ssol rai t ve el is e t e y di ved, st n i t r u i ars mu slin d h o gh a p ece of co e , an retu rn to the dou ble boiler w ith a fu ll cu p of pow dered su gar Stirring con tinu all k u n il su ar and y , coo t the g u m ara ic a r are stifi and w i g b w te h te, then rem ove from the stove and beat ar for ou l minu es la r h d a c p e of t . F vo as wi anilla a ar a ain to t te th v , be t h d g , and tu rn the mixtu re into squ are tins w hich you have sprinkled thick on th si i e in de w th cornstarch . When the can dy is cold cu t it into squ ares w ith a knife and rollthe m arshmallow s in a mixtu re of three parts of com s arc and one ar w er su ar t h p t of po d ed g . Unless they are to be eaten the day he are m a k hem in tin t y de eep t boxes . h dr and har n er T ey y ou t de v y qu ickly.

MARSHMALLOWS &CHOCOLATE)

Follow the first stages given for makin g plain marshmallow s u p to the 63 CANDY MAKING

point w here the strained gu m arabic is re u rn ilr t ed to the bo e . Add to the su gar pu t with it then two tablespoons ra la of g ted choco te. Le t this cook for half u r or u n il c an ho , t the hocolate is w ell blended and the mix tu re is s iff n r as wi l t , the p oceed th p ain mar shmallow s.

MARSHMALLOW DAINTIES

Arran ge you r freshly made soft marshm allw in u ar ans o s sq e p , w hich r ll la you have bu tte ed w e , p cing the m arshm allow s a little distance from r n to of a each othe . I to the p e ch r ndi err u s in p ess a ca ed ch y, p h g it ill a in l wn so a t w s ac . do th t i t y p e Or, if ou r er ou m a u t r y p ef , y y p the e a of i r n or in a le al squ are c t o p e pp , thou gh the cherries are more ornamental ak than any other fru it . M e a fu dge mixtu re by cooking together tw o ranu la e su ar a al cu ps of g t d g , h f cu p milk an d a a les o Of , t b poon f bu tter u n il r ac ri l a t they e h the b tt e st ge. Then pou r the siru p arou nd the ar s u sin r a car m shmallow , g g e t e not 64

CANDY MAKING

m in a sau c an o r h the ep , c ve t em w ith

col a r and rin is il. d w te , b g th to a bo D rain d el six ran es , an to the pe of o g or of tw elve lemons allow tw o cu ps of gran ulated su gar and one cu p of cold a r t e fir in u c w ter, pu t ove h e a sa epan an t is d bring to a hard boil. A th stage lay in the peel and continu e ilin c in car u ll a h bo g , w at h g ef y th t t e l s not sc rc D o no s ir pee doe o h . t t , bu t lift the peelw ith a fork from time im so a i s to t e, th t t does not tick to the om l bott of the vesse . When the siru has il aw a alm s n ir l p bo ed y o t e t e y , rem a r ove the s u cepan f om the stove, stir in to the contents a cu p of grenu late su ar and s ir is a ou wi a d g , t th b t th mi u r s l fork u ntil the xt e is almo t co d. Separate the strips of peelwith the rk d fin rs and s r a ou t fo an the ge , p e d r K ee in a tin on a plate to d y . p box ri s u ntilit is to be u sed . It d e ou t qu ickly. ORANGE STRAWS For this confection it is w ellto select

- R e the thick skinned oranges. emov el r u ll cu in it in ln pe ca ef y, tt g to o g 66 NUT RUI MARSHMALLO S , F T, W strips abou t a qu arter of an inch in L a t e lon the s e w idth . y h pee tov in f ilin a r c k fo a. pan o bo g w te , oo r fiv e rain co r wi i minu tes , d , ve th bo ling w a r and ilfor fiv e minu s m r te bo te o e , then pou r ofi the w ate r and once

minu s ln r D r r cook fiv e te o ge . ain tho l an la it in lan r ou gh y, d e ve the co de w hile you make a siru p by boiling together a cu p of su gar and three f a r A as i tablespoons o w te . s soon t reaches the boil lay in the peeland k for a u w n minu s or coo bo t t e ty te , u n il siru is ak en u l t the p t p by the pee , lifting this from time to time with a i n r fork to m ake su re t does ot sco ch . r m the fire and r ll ac s ri Take f o , o e h t p r — ih anu la su r a or st aw gr ted gar, sp e d r in an i a u a . a w r o t on p pe L e p th p pe , lay the straw s on this ; w hen the bottom an is re set in of the p cove d, a w arm n il ra ar dr o oven u t the st w s e y . D not let it c m or su ar be o e too hot , the g l The w rk mu s will me t . o t be done kl cu su ar sh qu ic y . A p of g ou ld serv e to candy the peelof six mediu m - sized oranges.

67 MOLASSES, SUGAR, AND CREAM CANDIES

AND N MOLASSES C Y & o. I )

Pu t a qu art of good dark molasses New Orleans preferred over the fire al w ith a cu p of brown su gar and a. h f in ar k u n il li l cu p of v eg . Coo t a tt e of it hardens w hen dropped in cold n ir in a a ls of w ater, the st t b e poon bu tter and a teaspoon of baking soda l he dissolved in co d w ater. Pou r t iru in u r la r r lar s p to b tte ed p tte s o ge, all ins m r ac t sh ow t . The o e su rf e i n r i w ill l u if covers the soo e t coo , b t tu rned into a deep dish or pan it w ill be a long time before it reaches the u ll stage where it can be p ed . As soon as it arrives at the temperatu re w here it can be han dle d w ithou t actu ally

erin fin ers in llit, blist g the g , beg to pu takin g only a sm all qu antity at a Use th fin r i s u erin time . e ge t p , b tt g these w ellto begin with an d w orking i kl ssi l n r as qu c y as po b e . The lo ge 68 MOLASSE S AR AND CR AM S, UG , E

can u l hi er it the dy is p led the w t gets, and in practiced han ds it may be brou ght to a glistening w hiteness and n rai in ln or s r s icks the b ded to o g ho t t . You willbe aided in pu lling you r candy if you have secu red to the door or w indow frame a strong hook over

a d u ll e i a c ndy an p . Th re s gre t fu n for a grou p ofyou ng people ifthey pu ll

air l ne en f in p s, each ho ding o d o the can r and in m c il dy ope, y h dhood , “ ” w hen w e had candy stew s dow n in ir i a one er ou V g ni , no ev th ght Of any r as i n u llin othe f h o of p g the candy. Bu t the hook is a modern improvement rt v n nd w o h ha i g, a saves labor and

l r e ort . an m fl Ho d the c dy fi ly, even i s of thou gh w th the tip the fingers . If you let the candy rope slip throu gh an s it w ill k em r and the h d ma e th so e, ll li in a probabi ty raise blisters as w ell. You may either leave the candy with only the molasses flavoring or

ou ma u t in lm u ic y y p e on j e to tests .

69 CANDY MAKING

MOLASSES CANDY &No. 2 ) Boil fou r cu ps of New Orleans m l irrin ns an l o asses , st g co t t y to keep the m olasses from boiling over the f k l lar sau c an top o the ett e . A ge ep Shou ld be u sed or you w illhave an rfl A nd of alf ove ow . t the e h an ’ hou r s steady boiling pu t in half a tea spoonfu l oi bicarbonate of soda dis l e in a li l c l w a r d k so v d tt e o d te , an eep u p the boiling . Test it from time to im l w a r and as s n t e in co d te , oo as it is brittle take it from the fire and pro oecd as directed in the recipe for

I . Molasses Candy &No . )

MOLASSES VELVETS Pu t into a large kettle three cu ps f ar one cu ofm lasses one cu o su g , p o , p f ilin w a er and r a ls n o bo g t , th ee t b e poo s il in ar and rin a . en of v eg , b g to bo Wh this point is tou ched stir in a half teaspoon of cream of tartar an d boil u ntil a little of the can dy is brittle w hen dropped in cold w ater. You mu st stir continu ally du ring the cook n can has r d ing . Whe the dy eache 70 MOLASS S SU AR AND REAM E , G , C the soft- ball stage add a qu arter teaspoon of bicarbonate of soda dis solved in a little cold w ater and half a cu of u er n il u n il p b tt , the bo t the

ri i ain b ttle period s att ed . Move the k l si and as ett e to the de of the stove , soon as the contents stop boiling add a teaspoon of vanilla or lemon extract

a rin ou w is u rn or any other fl vo g y h , t the candy ou t in to bu ttered pans or d r c as w i rdinar dishes, an p o eed th o y n it h molasses candy . Whe as been pu lled into sticks you may cu t it into short lengths with a pair of Old i sc ssors.

YINEGAR CANDY Pu t into a sau cepan one and one half cu ps of vinegar and three cu ps

ran ar su ar of g u lated su g , the g stirred with the v inegar u ntil entirely dis l in a il sl l and s . r w o ved B g to bo o y , cook u ntilit spins a thread from the

i ou in s allw t p of a skew er . Tu rn t to h o

sh s and u ll as bu ttered pans or di e , p you w ou ld molasses can dy . 71 CANDY MAKING SUGAR CANDY

o k r wi h C o togethe , t ou t stirring , three cu ps Of granu lated su gar and half a cu p Of v inegar and w ater mixed in e u al ar s u n il a li l of i q p t t tt e t, dr r m a s n in c l a opped f o poo to o d w ter, ri l Diss l becomes b tt e . o ve a teaspoon Of soda in hot w ater an d add this an d a a les n of u r the can t b poo b tte to dy, k i r m fir ou r n ta e t f o the e , p i to flat is es and u ll ou w u l m l d h , p as y o d o asses

LEMON CREAM CANDY Pu t fou r cu ps of granu lated su gar over the fire with one cu p of cold ir u n il diss l d n w ater. St t o ve , the let it cook steadily u ntil it reaches the stage w here a little hardens in d s a ak l a r . Ad co d w te the od , t e from fire a r w i a as n of the , fl vo th te poo lm n u ic u r ou in h allw e o j e , po t to S o u r dish s or ans and u ll as b tte ed e p , p soon as it is coolenou gh to handle . When pu lled it willbe brittle enou gh to break into pieces of any length

72

CANDY MAKING

ll u r and as s n as it is w e b tte ed , oo cool

SNOW-WHITE CREAM CANDY Prepare exactly as in the preceding i mi in the c lrin ma r rec pe , o tt g o o g tte and flavorin g the candy with lemon Y ou can ain a r or v anilla . g p etty eflect by braiding the pink and w hite strands w hen they have been pu lled to the point w here they have not ri n u n in qu ite reached c sp ess . The t ted er hi candy shou ld be v y w te . VANILLA CREAM CANDY Cook together fou r cu ps of granu a ar one u ar r cu v in ar lted su g , q te p of eg , r cu of a three qu arte s p w ter, tw o u r w i h u s irrin tablespoons of b tte , t o t t g , u ntilit is brittle w hen dropped into k a er. a r m d cold w t T e f o the fire , ad

shallw an ' or a la r bu ttered, o p p tte , n ilw hi and ris and pu llu t te c p . Break i s the ln ou i into p ece of e gth y w sh . VARIEGATED CREAM CANDY Pu t into a large sau cepan or pre serving kettle fou r cu ps of granu lated 74 MOLASSES SU AR AND EAM , G , CR

su ar one cu w a r on ls n g , p of te , e tab e poo eac of u er and ine ar al h b tt of v g , an d h f a cu p of cream into w hich you have s irr a bit t ed of soda the size of a pea . ilu n ili rea h l Bo t t ches t e britt e stage . Meanw hile cook together in a dou ble boiler another half cu p of cream into w hich you have stirred three table r spoons ofg ated and melted chocolate . Let these Simm er together u ntil w ell le e i a i n e . n s s s reac b d d Wh th t ge hed , di ou t a cu u l ilin can p pf of the bo g dy, and stir it into the cream and choco l r e a is a si e ate mixtu e . L ve th t the d & s e er it willk e w arm of the tov , w h e e p h u c kin w il ou a r w it o t oo g , h e y fl vo w ith a tablespoon of van illa the siru p still in the kettle ; tu rn the plain siru u in a la er or in p o t to bro d p tt s, to it r d w ell u er . On an pans, b tt ed , he e er u t lar s n u ls of c c th e, p ge poo f the ho r As so n as can is olate mixtu e . o the dy l l u llit w i co d enou gh to hand e , p th the fin er il r til tips of the g s. It w lbe p et y marbled after you have finished . You may add stillanother color to this confection by pu tting with a 75 CANDY MAKING

lrin su c as m a u etable co o g, h y be bo ght f an r c r to in is a ale o y good g o e , t t th p n is cas a r la pink . I th e fl vo the p in w it a illa and dis s la r on h v n , po e the tte the plain-colored variety in su ch a w ay as to make a pretty combination with la this and the choco te .

Stir together tw o cu ps of granu lated su gar and a half cu p of w ater u ntilthe ar di s l w i in ar su g is s o ved , p g the su g r si o c ystals from the de f the sau cepan . il w i u s irrin u n e sam l Bo , tho t t g , tilth p e of siru p pu t into a cu p of ice -cold

on a large bu ttered platter and w hen coolenou gh to han dle cu t Off small i c wi a u r knif p e es th b tte ed e . Each piece shou ld be abou t the size of an l ou a mond . These y can either pu ll into slender sticks or you may lay them on a bu ttered plate and roll them with the greased palm into thin 76 M LASSES SU AR A D AM O , G , N CRE sticks that you may braid or twist h together. Break or cu t into s ort ln s w r ra i l ls su ar e gth , o king p d y e t the g

You m ay diversify these sticks by dividing the siru p before it is qu ite c k u in differen i n oo ed, p tt g t port o s into different vessels and then coloring or a rin h h ari fl vo g t em so as to ave a v ety . If you m ean to braid the separate tints you can hardly do the w ork w ith ou t l for r he rk i n he p , befo e t w o s do e the su gar willharden too mu ch to be a l re as men m h n d ed . A p tty sort t ay be secu red by u sin g the pink an d the green vegetable colorings and mixing these w ith the w hite or light yellow of mi in e siru . R s r n the u nt t d p o e , peppe t, Win er r n alm n anilla m n t g ee , o d , v , le o , or orange m ay be u sed to flavor the

VIRGINIA CRISPS

r t o cu s m lass s Cook togethe w p of o e , one cu p of brown su gar and half a cu p ri l i w a r of bu tter u ntilb tt e n cold te . Pu ll qu ickly into very slim sticks i an d break or cu t into small p eces. 77 FRENCH CANDIES AND PONDANT

HOW TO MAKE AND USE THE FONDANT

an u n The fond t, w hich is the fo r nc or anc n ies dation Of F e h f y ca d , is at once a simple and a difficu lt n mak im l cau i thi g to e . S p e, be se t consists only of w ater an d su gar cooked together w ith a dash of cream ar ar ifficu l ecau s r m Of t t ; d t, b e ext e e r mu s em l in makin ca e t be p oyed the g , an d observation and experience mu st both aid in determining how to mix m a The r ci for and an ge it . e pe I give cooked fondant is that established by m an can m ak rs bu t nl racti y dy e , o y p ce can teach the beginner the stages

co kin an d u sin an r is the o g g , d the e need of mu ch patience to kee p from becoming discou raged becau se of oc ional ailu r cas f es. Un cooked fondant has its place in

78 FRENC CANDIES FONDANT H , wi an c k ri the th th the oo ed va ety, bu t la r is m r a is act r in d tte o e s t f o y the en , and the person w ho aspires to be a good candy maker mu st conqu er the r c ss s ner or l r p o e oo ate . Let me begin w ith a few general dir c i rs il r e t ons. Othe w lp esent them

shou ld be made the day before it is

Second & fondant shou ld not be made on a damp or rainy day . The mois u re aff c s su ar adl t e t the g b y. Third & no matter w hat qu an tity of can i s ou in en r ar d e y t d to p ep e, never u se more than a pou n d &tw o cu ps) of su gar and a gill&half a cu p) of w ater at a time If you try to w ork w ith larger proportions you provoke difii cu lties and c m lica i ns and i is o p t o , t better to cook three or fou r sau cepan s u ll h u l ou r u ir e a f , s o d y eq e so larg su l an a em u l pp y, th to tt pt to do b e i you r proport ons at one cooking .

79 CANDY MAKING w hile it is cooling ; do not scrape the su gar from the sides of the sau cepan w hen emptying it ; do not shake the dish in w hich it aw aits the stage at an t w hich you can h dle i . Either of these cou rses is likely to m ake the

r am instead of c e y. Have a c lean enamel or agate sau cepan for you r fondant Pu t in tw o cu ps of granu lated su gar and a half cu p of boiling w ater ; stir u ntilit not a in has dissolved m u te longer . Take ou t the spoon and let the su gar m il and w ater co e to the bo . Have ready a soft paintbru sh w ith a handle ch s ln or l abou t six in e o g, a smal sponge secu rely attached to a stick of l as ru s r n the sam e ength the b h, o eve a sw ab made of a piece of clean soft n ie a s ick s r line t d to t . A the g ains of su gar are throw n u p against the sides sau ce an in ilin s of the p bo g, u e the bru sh or the sponge or the sw ab to i em o s u l m w pe th ff. It ho d be oistened c l w a r bu t no ri in t in o d te , t d pp g w e . These particles of su gar falling back

80

CANDY MAKING

mak rial w i cau i n e the t th t o , or you — willhave a bad bu rn stir it with a w ooden paddle or w ith a spoon u ntil it is a paste stiff enou gh to be w orked w i an s as ou u l r a th the h d y w o d b e d . Kn a i u n ilit is s and sm e d t t oft ooth, and then pu t it into a bow land cover it cls l wi a am o e y th d p cloth, or wrap it in tw o or three thicknesses of w axed paper and pu t it aside in a closed tin box or a &ar with a top u ntilyou are for i ready t . AS a alr a sai I h ve e dy d, you willsee a is r c ss a ars m os im th t th p o e ppe t S me, and so t is At sam im i . the e t e, you cann ot neglect any of the smallpre cau i n or ou m a a rou l t o s y y h ve t b e . The danger of granu lation or su garing is the chief trou ble and I have w arned you of the precau tions to u se against a i n of a sal n f this. The ddit o tspoo o cream Of tartar w hen the su gar has been boiling abou t fiv e minu tes is i n er said to prevent granu lat o . The oth ri ilin can ln sk , of bo g the dy too o g , mu s als res n d h s a t o be fo ee , an t i m y be 82 RENC CAN IES N F H D , FO DANT shown by the fondant being hard and lu m and ifficu l kn py d t to ead . In that case it is best to pu t it back over the fire an d c k tafl s a oo to the y t ge, starting w ith a fresh stock of su gar and w ater

There is practically no end to the

ma w i n an i r as e rs be de th fo d t , e the cent or for i in ru i s nu an d pp g f t , ts, d the lik or in a mi u r e, xt e w ith these , or as a n n i s l You ma fl vored bo bo s by t e f . y c lr las i u l i er o o the t to su t yo rse f, e th by the pu rchase of the French v ege a l lrin w ic ar c lln and t b e co o gs, h h e ex e e t n ir l arml s or makin in s e t e y h es , by g t t for ou rs l— r n la in s inach y e f g ee , by y g p leaves in cold w ater for qu arter of an u r is r ho , then shaking the mo tu re f om r in them , c u shing them a cheese cloth in a mortar w ith a pestle or in a bow l w ith the back of a spoon and sav ing r r f u ic ink r eve y d op o the j e ; p , f om raspberry or cu rrent ju ice or by mash ing a little cochinealto a paste with a few drops of w ater and straining this in o r an llow m ra t you c dy ; ye , fro g ted 83 CANDY MAKING

an rin or lm n rin r fr or ge d e o d ; b own , om chocolate or coffee Practice and ex perimont are you r best helpers in this n as are in isin new li e, they dev g candy combinations with the fondan t as a

you r su gar dou gh w ith you r fingers a ou is alls n into the sh pes y w h, b , co es,

s u ar s a ou will. a for q e , w h t y Th t is the candy w hich is to be dipped into an ou ter coating of chocolate or to be u sed for the centers of nu ts or stu ffed s You an als m l i fru it . c , o, o d t into a r ress it in ans af r sh pes o p to p , te you have w orked flavoring and fruit or nu ts it d cu t it in s ri s or l in to , an to t p b ocks u l it se m ar or bars. Sho d e too h d to

ing w ater and stir the fondant u ntil u it is soft eno gh to handle . Keep stirring allthe time it is heating or clar ru and re it willgo back to e si p , member that after each heating it is — harder than it w as before an d it 84 R NCH CAN IES FONDANT F E D , hardens with u ncanny rapidity as it cools. So have everything you need close at an r ou i k h d befo e y beg n w or , that you may not have to stop the process in the middle and leave you r fondant to chilland solidify w hile you hu nt u p

When you dip candies you may either melt you r fondan t in hot w ater a dir c an d as bove e ted , dip you r — candies in it this is w hen making an i nu s ru i s tc —or c d ed t , f t , e , you may make a fresh fondant an d w hen it reaches the right stage dip the fruits nu in i or ts to this. D rections for making this willbe given in the section dev oted to describing the manu factu re of se candi s Alw a the e . ys bear in w er mind, ho ev , the swiftness with which you mu st w ork w hen the n an is m lin fo d t e t g, and either hav e candies or stu dy ev ery method for accelerating you r own motions and u ardin a ains la s n g g g t de y of a y kind . 85 CANDY MAKING

A w ord as to the flavorings you u se

n an . In firs l with fo d t the t p ace, u l hi l ncentra they sho d be gh y co ted, as you w ish to employ them in minu te

r in f r Of peppe m t, o winte n Make you r own cofiee by dripping a coflee cu p of w ater and a tablespoon offinely

or im s u n il f six eight t e , t ev ery drop o ri x the flav o ng is e tracted. Get the or v anilla bean v anilla su gar , u se raspberry or cu rrant or other fruit

i and in n res the ripe fru t . Stu dy ve t f h

go best together. One valu e of the u ncooked fondant is that it may be made w ithou t heat

variety commends itself to those who do not care to stew themselves over a stov e as w ellas to those who hav e not the time nor patience to bes tow u pon r of k the p ocesses the coo ed candy . It also has its u ses as a means of

86 H AN I S FONDANT FRENC C D E ,

en tertaining a party of you ng people candy m aking w ithou t the risk of o c bu rnt fingers or sc r hed su gar. The follow ing recipe for the Uncooked Fondant I can commend as tru st

UNCOOKED FOND ANT

Mix the w hite of one egg with an n i of l w a d equ alqu a t ty co d ter, an with a Silver fork stir into these enou gh ’ confectioners or X X X su gar to make a mixtu re you can mold or shape with

the fingers as you cou ld bread dou gh . i ou c di in Form th s as y hoose, pp g you r fingers in dry su gar to keep the i ki Y ak pas te from st c ng . ou may m e marbles or cones for the centers of chocolate and dip these as you do the

cooked fondant ; you m ay u se the fondant for stu flin g dates or figs or raisins or other dried fruit ; you may fashion bonbons an d stick nu t kernels or cherries or strips of crystallized

87 CANDY MAKING paste any coloring or flavoring you d r s o it to r r choose , an e t re the p ope i stiffness by the addit on of su gar. You cannot dip fru its or nu ts in the u n cooked fondan t or u se it for can dy r ru i s bu o ing flow ers or f esh f t , t y u can mingle it with chopped nu ts an d fruits an d produ ce tu tti- fru tti fondan t squ ares or bars ; you can add chocolate on n ari or coc u t to it, a d in v ou s other w ays prepare candies w hich are pretty to look at and good to the teste es long as they are fresh.

CANDY MAKING

rm r si r The fo e is ea e to u se . If you wish v anilla flavoring for the fondant w ork v anilla su gar into it before you

H C LA E CRE N C O O T AMS & o. 2 )

Prepare you r fondant as before orki in i nil directed, w ng to t v a la su gar or n r a orin ou s a y othe fl v g y w i h , recollectin g not to soften it too mu ch to an l i ll ou r alls or h d e t w e . Le t y b con s dr fo ral u rs n e e y r seve ho , ra g d on a r r o i w axed p pe , befo e y u beg n to dip l u nsw n ch c them . Me t eete ed o olate in u l ilr n d his d a do b e bo e , a to t ad an u al u an i of on an w hic ou eq q t ty f d t , h y have melted by pu tting it in a cu p set l ilin ir ea in a vesse of bo g w ater . St st d ily u ntilit is m elted and then blend i ho la he mi u r w th the c co te . If t xt e is too hick add r li l w a r t , a ve y tt e hot te , w hre akin t o or t e drops at a time, t g pain s not to thin it so that it cann ot be u sed w ith su ccess ; have you r per forated spoon or you r candy dipper at an ru e w it a li le mel bu t h d , bb d h tt ted ter and as ou r u r ndan all , y d op yo fo t b 90 LA ES NU S RUI CHOCO T , T , F TS

one hand be ready w ith the other to take it ou t the instant it has been im ak off in mersed. Sh e to the chocolate an y drops w hich may be dripping from the spoon and deposit the balls with their chocolate coating on the w axed a n min the n p per. Bear i d that ce ters mad f su ar d illm l if are e o g , an w e t allow ed to remain in the hot chocolate

When the chocolate mixtu re hardens u rin di in as i d g the pp g, t sometimes willev en w hen standing in an ou ter v ss l w a r set i ack r e e Of hot te , t b ove the fire again and bring the w ater to a boillong enou gh to soften the choco s late to the requ ired tate.

CHOCOLATE BUTTER CREAMS

Pu t a cu p of granu lated su gar ov er the fire with a tablespoon Of good bu tter and tw o tablespoons of rich cr am nd ilu n ili mak es a of e , a bo t t s t l r . n c a ballin w ate Whe oo , be t it as o u l er n an u n i y u w o d oth fo d t , til t is d a u n n v ery w hite an of do ghy co siste cy. 91 CANDY MAKING

Flav or by the addition of v anilla su ar or a few dr of v n g ops a illa, and make it into balls. Set these aside to l ak la coo . M e a choco te mixtu re as dir c d in r c in r ci e te the p e ed g e pe, with u nsw ee tened chocolate an d an equ al u an i of m le n an q t ty e t d fo d t , and dip

a in is sin r the b lls th , u g a perfo ated can di r or Spoon, a dy ppe , ev en a

r r on ax a r. fo k. D y w ed p pe

CHOCOLATE COCONUT CREAMS Into fou r tablespoons of fondan t w ork two tablespoons of grated coco in n u t ri n bu t ot r wn . n , d ed the ove b o ed If you cannot get the fresh coconu t s sicca bu t his o u e the de ted , t , t my in ks c llen m lac c res . d, the ex e e of the f h la r v an illa su ar or if F vo with g , the

n s dr and ar u se a fo dan t seem too y h d, ak few drops of van illa extract . M e u r in alls and n the mixt e to b , w he they have hardened on w axed paper for a u rs di m in cou ple of ho , p the to the melted fondan t w hich you have mixed

92 C C LA ES NU S R I HO O T , T , F U TS CHOCOLATE FRUIT CREAMS Use for this any candied fru it you

w is . rri s ma l le h Che e y be eft who , lu m s and lik ma u r r p the e y be q a te ed , raisins e r n cr s l z i seed d, cit o , y ta li ed g n er or can i in a l cu in dic g , d ed p e pp e t to e , and any of them may serve as centers for all n b s or co es of fondan t . After a ral u r d these h ve stood seve ho s, an r firm ma a e , they y be dipped into the chocolate an d fondant mixtu re like u c la r nl e N t Cho o te C eams. O y dri d or crystallized fru its m ay be u sed for r o as m is r m this pu p se , o tu re f o the fresh fruit w ou ld soften the fondant coating.

CHOCOLATE NUT BALLS

Blanch and chop fine almonds and pistachio nu ts in the proportion of six of the almonds to one of the pis Or ou ma u se c tachio nu ts. y y hopped English w alnu ts or hickory nu ts or r r n a e e pecans o B azilnu ts. K e d th s a ls n of n a r into a t b e poo the fo dant, fl vo i a few r s i er alm nd w th d op Of b tt o , in n and make to balls or co es . When 93 CANDY MAKING they have stood tw o hou rs dip them n an r in to melte d fo d t, flavo ed and

lr in c co o ed, or to the hocolate mixtu re

CHOCOLATE NUT CREAMS

n s li filber Blanch almo d , sp t ts, halve k l o lar r u s an t the erne s f ge n t , d se

arm ak and slightly w . M e a ball Of l i of n an a sma lquant ty fo d t, u sing the nu t as the center and enveloping the n ir l kernele t e y in the su gar . When

chocolate an d melted fondant pre pared as in recipe for Cream Cho

. 2 Le t colates No . them become entirely cold on w axed paper before

C OCONUT CREAM BALLS

Make as directed for cente rs of Chocolate Coconu t Creams and dip

m in n an m l a red the fo d t e ted, fl vo , and in to su i u r t ted t yo taste .

94 CHOC LA ES NU S RUI S O T , T , F T CREAMED ALMONDS

ll nd lanc r an alm n She a b h &o d o ds, make smallslightly flattened balls of n an and on a i f s the fo d t, e ch s de o the e lac n k rne r i m p e an almo d e l, p ess ng the in ar u n il to the su g t they adhere firmly .

rri s lu ms n Che e , p , peaches, or a y other candied fru it w ith stones or pits may have these removed and replaced w i li lls f th ttle ro o the fondant.

CREAMED DATES

lc ar s a s Se e t l ge, fle hy d te , remove s n s fi the a es the to e , ll d t with the fondant as directe d in the preceding

em a su gar. Keep th in a box, th t they may not dry ou t before u sing .

With you r fingers make a ballof the enin a fondan t, soft g it over hot w ter if it is too hard to handle easily and moistening it with a few drops of any

95 CANDY MAKING

becomes firm it may not be too hard . Have ready the halved kernels of lis alnu s d f Eng h w t , an lay the ballo into the fondan t that they may hold La em on a la e to fast to it . y th p t

— later in the w hite of an egg u nbeate n

an i ar giv es them attract v e sp kle.

CREAMED FIGS

fi s in s rr firs Soak pu lled g he y, t w ash ing them in clear w ater and letting them become entirely dry before u in m in in p tt g the to the w e . Le ave t em in is for a c u l of u rs h th o p e ho , then take them ou t and lay them in a colander to drip for half an hou r .

O n em at s m end t ru s pe th the te , h t in a flat cake of fondant abou t the size of a qu arter an d three times as

ick r ll fi s in w r su ar th , o the g po de ed g , in a box lined with

96

CANDY MAKING

lan alm n s s e raisins apple, b ched o d , e ded , w ith lemon ju ice and a few drops of kin ains no to mak rum , ta g p t e the n andl r ss fo dan t too soft to h e, p e into a shallow mold w ith straight

a r in w axed p pe .

VARIEGATED TUTTI-FRUTTI

la i v anilla and la F vor one w th , e ve it w hite ; w ork a little grate d lemon rind and a few drops of the ju ice into the c n r i n m akin it a al llw se o d po t o , g p e ye o ; l ir m l ns co or the th d w ith e ted , u w eet d la kn a in is in ene choco te, e d g th to the n fo dant w ith a. spoon ; add to the fou rth enou gh raspberry siru p to in ink a r li l t t it p and fl vo it de cate y . Each one Of these should be made in all n a n i to a b , the fl tte ed w th the

an and a r a - lad kni h d b o d b ed fe, like

ice- cr am ic r n r an e sl e , a d t immed s ri s a u into thin t p , bo t an inch w ide an d as long as the m aterialin them 98 CHOCOLA ES NU S RUI S T , T , F T will rmi La a s ri of pe t. y t p chocolate for a fou ndation on w axed paper ; on is lac ellw e is th p e the y o , n xt to th v anilla — w i — an the , the h te , d last of ink re l all the p . P ss these close y er a r togeth , so th t they w illadhe e to one n r i u ln i ra a othe w tho t b e d ng. W p in w axed paper and leave for half a da n m Off n y , the tri the ragged or u neve edges with a sharp knife and cu t the can in lcks in all dy to b o , each hav g

99 MISCELLANEOUS SWEETMEATS WITH COOKED FONDANT CANDIED ROSE LEAVES Add to a cu p of fondant three r s lem n u ic n d op of o j e , a d stir over hot w ater or in a v esselset in a pan of hot w ater u ntil thorou ghly melted . a fine er c r la s hi H ve , p fe t ose e ve , w ch you have Spread ou t an d allow ed to m Di beco e dry bu t not crisp . p each r s laf in n an ak it ou t o e e the fo d t, t e r u ll i in of a ick ca ef y w th the po t toothp , and lay on an Oiled board or a sheet Of r w axed paper to d y . Candied Mint Leaves can be pre are in a p d the same w y .

CANDIED VIOLETS Follow recipe for Candied Rose ldin i le s Le aves, ho g the v o t by the stems to dip them and laying them on w axed paper or in an oiled colander h n a s for to dry . W e they h ve tood several hou rs they shou ld be ready aw a bu if not to be pu t y, t they do 100

CANDY MAKING

then dropping the softened fondant the c ffe s n ulon il a r by o e poo f o ed p pe , taking pains to pu t the mints far enou gh apart to keep them from ru n nin r g togethe . If you choose you may color them pale green w ith spinach coloring or delicate pink with cochineal or ou m a u se a l l y y the veget b e co orings, or n la em hi as eve e ve th w te , they are c a w i c la to be o ted th cho o te . Let them becom e cold and hard before i in m r ar d pp g the . P ep e the coating Of equ al parts Of melted chocolate n an Dr and fo d t . op the mints into it one at a time with the left hand an d remove w ith the can dy dipper or perforated spoon or fork held in the n are l right ha d . If they eft in longer than the second needed for dipping el m l r them they are lik y to e t . The e al r is w i n an is w ays dange Of th th fo d t , bu t especially so w ith the thin mint or

CHOCOLATE WINTERGREENS

ar as ou e rmin s Prep e y do the p ppe t , u sing a few drops of essence of Winter

102 MISCELLANEOUS SWEETMEATS

allow ing the drops to become cool f r nd and firm be o e dipping them , a after they are dipped laying them on w axed paper u ntil the coating has

COCONUT STRIPS Grate coconu t an d allow a half cu p i on of n an of th s to e cu p the fo d t . rk nu s kn in Wo the coco t into thi , ead g d l i it u ntilit is soft an w e lm xed . The freshly grated coconu t w illsoften the li l an d if k fondant a tt e, it seems to lac the right consistency add to it con ’ fectioners su ar u in i in u g , p tt g t ca tiou sl a li l a a im u n il ou y , tt e t t e, t y iffn ss r e have the right st e . P ess th candy into a shallow pan with straight S kin a la r a u ick ides, ma g ye bo t the th a aram l and cu t i in ln ness of c e , t to o g ri n ir l l st ps w he ent e y co d . CREAMED STRAWBERRIES Heat half a cu p Of fondant in a

ilin r nin it w i a few bo g w ate , softe g th of ilin a r a din is drops bo g w te , d g th 103 CANDY MAKING cau tiou sly so as not to make the mi hin n an xtu re too t . Stir the fo d t l a r a firm ri constan t y . H ve e dy , pe straw berries w hich should have been ru l shaken an d b shed c ean of du st, if n c ar bu no as l e ess y, t t w hed . Ho d a on firml u ll a rin e ch e y by the h , g the g this carefu fly betw een the thu mb and i rr in fon fingers. D p the be y to the l or minu a ma dant, ho d it f a te, th t it y ri u t n on d p a. little, p ge tly w axed

a r set asi . ul e p pe , and de Sho d th straw berry not be su fi ciently coated

di di it a ain . N0 c lr by one p, p g o o of the straw berry shou ld Show throu gh n an rri s the fo d t . These be es hou ld t in a r cas s r r in be pu p pe e befo e se v g , and will not kee p more than a few u i m so hou rs. The j ce in the ftens the nd of a i filling by the e th t t me. s r s or randi l a Cherrie , f e h b ed , Ma ag and s c i ns of ran r grapes, e t o o ges o m andarins m ay be creamed in the sam e w ay .

MACAROON CHOCOLATES

For is u rc as alm n th , p h e the o d as f w hic m acar ns ar m p te o h oo e ade,

CANDY MAKING MAPLE FONDANT BONBONS Make the maple fondant as directed a rm all r bove, then fo b s f om it w ith rs a enin i the finge , fl tt g them slghtly on one side . On this press half a alnu k rn l pecan , a w t e e , a blanched alm or a small u ar of n ond, sq e citro or other candied fru it of a flavor w hich

o ls Chop fine tw tab e poons of nu ts, kin mi rk either one d or xed, an d w o f m a l n into a cu p o the p e fo dant , kneading it u ntilthey are thorou ghly r ra r n inco po ted . P ess the fo dant into a allw an wi strai i es sh o p th ght s d , making a shee t abou t half an inch

u r sq a es. MAPLE SURPRISE BONBONS Of the maple fondant make disks

' abou t the size Of a qu arter of a dollar and wic as ick an d r en t e th , p ess betw e tw o of w hil these , e soft, the half k rnelof an n lis w alnu i e E g h t, p nching the edges together so that the nu t is 106 MISCELLANEOUS SWEETMEATS

n ir l ncas . l w hi n e t e y e ed Me t te fo dant , stirring it so that it m ay not go back siru di the ma l n n in to p , p p e bo bo this, take it ou t w ith a can dy dipper or r ra s oon and la it to dr on pe fo ted p , y y w ax a r ed p pe . You may v ary these by dipping some of the bonbons in chocolate and i in hi n an ink by t nt g the w te fo d t p ,

NUT AND FRUIT BONBONS

Div ide you r fondant into sev eral r i ns iv in ac a iff r n l po t o , g g e h d e e t co or a all a u and flavor . Sh pe b s bo t the i m ar le a nin s ze of a b , fl tte g them li ne si e an d r s ghtly on o d , p ess u pon lain su r ac a nu t an s r the p f e of y o t , a ecan a r i n the k rnelOf an p , po t o of e n lis w alnu lanc alm n E g h t , a b hed o d or a slic a ra n t e of B zil u . Set aside to c m ar an l be o e h d d coo . In the sam m anner ou m a u se in s e y y , tead Of n t a li l i c cr the u , tt e p e e of ystallized rui lik a bit of in r an li f t, e g ge , ge ca ,

in a le fi or a s e raisin . p e pp , g , e ded T s n ns ma ser lain he e bo bo y be ved p , 107 CANDY MAKING or ma di e in m l u ns irr y be pp d e ted , t ed fondant for a second an d then rolled anula su ar to i em a in gr ted g , g ve th As the n an sparkling finish . fo d t hard ens rapidly it is better to w ork and soften only one tint or flavor at a time an d m ake allthe bonbons of this Special v ariety at once instead of ne r going from o to the othe . In this connection I wish to repeat my counsel to have allingredients and im plements r ou s on u r k at hand befo e y tart yo w or , so that you may not be interru pted at a criticalmoment to go in search Of m ou n in a so ething y eed hu rry.

NUT ROLLS

Flavor half a pou nd Of fondant with a few drops Ofvanilla and w ork into it alm n s chopped o d , pecans, or w aln u ts. Tw o tablespoons Of the nu ts w ill be su ffici n for his u an i e t t q t ty Of fondant . Divide the fondant into pieces abou t the size Of an English w alnu t and wi alm of an ru e th the p the h d, bb d ’ wi c nf c i n rs ar th o e t o e su g , roll the piece on w axed paper u ntilyou have 108

D BONBONS, CONFECTIONS, AN DIPPED CANDIES AM ALMONDS, CRE ED Shell and blanch bu rnt almonds n la h n n dr a d y t em in the ope ove to y , r n Pu t one bu t do not let them b ow . cu p of granu lated su gar over the fire with one tablespoon of ‘ w ater ; stir u ntilit is w ell dissolved an d comes a il r in is lanc to bo . D op to th the b hed alm n s fe at im and ak m o d a w a t e, t e the ou t immediately with a perforated s an la in m poon or c dy dipper, y g the on w axed paper u ntilthey harden or u n u r l po b tte ed p ates.

FIG PASTE

In u n u w a r r m j st e o gh te to cove the , boila pou n d of pu lled figs u ntilsoft

&first w ashing the figs carefu lly) . n so ak r m fire Whe ft , t e them f o the u in he w a r one an d drain . P tt g t te to fi s fine h n r u rn side, chop the g , t e et them to the w ater in w hich they w ere r u l a u on stew ed . The e Sho d be bo t e 1 10 BONBONS AND CONFECTIONS

r i m r i it s. s l cu p of thi If the e o e, bo u ir i ir dow n to the req ed qu ant ty . St in three cu ps of su gar and cook slow ly Tu rn u n tilyou have a thick paste .

l rai - si e an into a. sha low , st ght d d p , u er a er and w n lined w ith b tt ed p p , he coolcu t into squ ares . FRUIT CONFECTIONS Pu t throu gh a meat chopper a half pou nd each Of figs and crystallized candied an gelica and cherries ; w ork together u ntil all are blended ; roll w ith a rolling pin or press with the hands in to a sheet abou t the thickness ram l rinklin w i Of a ca e , sp g th a good ’ layer of confectioners su gar the board i i on w h ch you do th s. Cu t into small shapes w ith a cake- cu tter or ar knif r ll i with a sh p e, o the p eces in u arr granu lated s gar, an d ange in a o lin wi w ax a r la b x ed th ed p pe , p cing w n la w axed paper bet ee the yers. FRUIT AND CHOCOLATE CONFECTIONS Prepare as in preceding recipe and w ork into the mixed fruits tw o table 11l CANDY MAKING

w f is s eetened is best or th , as the fruits are so heav y w ith su gar that fu rther

Follow the same process of rolling ou t e for and cu tting, tc , as Fruit

FRUIT AND NUT CONFECTIONS

half pou nd Of English w alnu t kernels or l alm n s rin d Of b anched o d , g d, an ll mix with the fru it . Fo ow the same lan f mixin and fini p o g shing. FRUIT &CANDIED) DIPPED OR GLA&ED

n ru i mall apple, or a y other f t into s an squ ares. Have ready in a sau cep

an l i two cu ps of gr u ated su gar. Th s n er the fir ot shou ld be do e ov e . Do n stir the su gar after it is dissolv ed bu t in u r boil, w ip g the s gar c ystals from the inside ofthe sau cepan as they form

in c l w a r be siru p , d ropped to o d te , I 12

CANDY MAKING reaches the brittle stage take it from fire sau c an in a an the , stand the ep p

or ka ra es tw o at a im on a To y g p , t e, em c rri s or r small st , ripe he e , othe ru i o di ou mu s i r f ts. T p these y t e the hold them by the stem or else with a air f n or su n p o ca dy gar to gs. The

spoons at the end, are better than n i law s the to gs w th c , Since these are lik l rc ru i an e y to pie e the f t , d the ju ice w hich escapes thins the siru p and may r enin p event its hard g as it shou ld .

Place in smallpaper cases if serv ed as n ns bu di rui ma bo bo , t the pped f ts de

for and cakes desserts.

NUTS DIPPED OR GLA&ED

These may be prepared by either recipe and are dipped as fru its w ou ld

n ls n lis w alnu s hick r e Of E g h t , o y nu ts, or ns l c es peca , pee h tnu ts and roast l14 BONBONS AND CONFECTIONS

k k Brazil nu ts all the dar inn er s in .

ORANGES, CANDIED

r sw e ran s and div i Peella ge, e t o ge de l s rem v in carefu lly into obe , o g the il w hite inner skin . Bo together three cu s of su ar and one cu of w a r p g p te , a ir c for n i ru i s d e ted other ca d ed f ts, and after the siru p reaches the brittle

stage add to it the ju ice of a lemon . Dip the sections of orange into this a r an d lay on w axed p pe to dry .

PEACH LEATHER Small peaches may be u sed for l k i u t u u ns c . th s, b they sho d be pe ed m care u ll ru in all Wash the f y , bb g the uzz r m em cu t in al and r m f f o th , h f e ove on s and u t ru i r the st e , p the f t ove the fire to s w allw in a u ar r ou n te , o g q te p d r of su gar to eve y pou nd Ofthe peaches. il s irrin d mashin Cook u nt soft , t g an g it as it simm rs and w n it reac es e , he h the consistency w hen it can be spread ou t on a board in a thin sheet, tu m it ou t on platters or on a board w ell 115 CANDY MAKING

r w i u r and se g eased th b tte , t the “

la r in su n r . e the the . hot to d y Protect it from the flies and other in sects by fine netting or by pan es of l h dr W n it can r ll . g ass. e y be o ed u p Sprinkle it lightly with granu lated su ar r r llin and a rw ar g befo e o g, fte ds di ll in ra in p the ro s to su gar. W p w a a r and n a and xed p pe the in cloth , the sw eetrneat w illkeep indefinitely . Perhaps this might not have quite the flavor to others that it possesses for the Virginians w ho learned to love in ildh it ch ood , bu t I think that ev en grow n - u ps w ho eat it for the first time w illfind as lasin w i a su the t te p e g, th g gestion of ripe peach aroma not fou nd in r r mo e elabo ate candies.

&UINCE LEATHER

This may be made like the Peach ea r bu t r mu s a L the , the e t be dded to it the rind and ju ice Of a lemon for

r hr u n s of ru i r eve y t ee po d the f t, o else a cou ple of ou nces Of green ginger in sam r the e p oportion .

116

CANDY MAKING

Select the large prlmes for this and l ater for r lay them in co d w three hou s . Then pu t them in the steamer and kins are cook u ntilthe s tender. Slip n a a mi r ou t the sto es. H ve xtu e made n i ru i s - 1n er c rri s of ca d ed f t g g , he e , fi s a ou will— dates, g , w h t y chopped fine w ith an equ alqu an tity of English

s cans or lanc alm n s. w alnu t , pe , b hed o d Fill w ith this the spaces left v acan t s n s s rin run s by the to e , re to g the p e as nearly as you may to their natu ral r ll m in ranu la su ar shape , o the g ted g , and pu t them aside to become thor ou ghly dry an d firm before eating them .

For this pu rpose bu y the finest layer n ick em r m raisi s. P th f o the stem and lay them in cold w ater for sev eral r so a m a l an hou s, th t they y be p u mp d ak a li l incisi a soft . M e tt e on with s ar nkni or a f i small, h p pe fe pair O sc s d sli ou r sors an p t the seeds. Prepa e su ch a fru it mixtu re as directed for ru n s and ins in r lls Stu ffed P e , ert t y o of 1 18 BONBONS AND CONFECTIONS

this in the raisins. Or you may u se single fru its or nu ts a sliver of al m n a s r r n or candi in o d , h ed of cit o ed g er o an thin l O d g , r y g e se fthe kin d an t t m in lan i r pu he . A good p s to so t rai i in i es fillthe sm the s ns to tw o s z , aller w i su stu flin as a escri th ch g I h ve d bed, an d li ai n s p these into the larger r si s . In r l h aisin eithe case, ro l t e r the ou ter one in granu lated su gar and l ay in boxes lined w ith w axed paper.

119 HOMEMADE COUGH CANDIES

I COUGH CANDY &No. )

Break slippery- elm bark into small ieces u t in a al in cu as p , p to h f p t p mu he ark a it w ill l and ch of t b s ho d, pou r in enou gh hot w ater to fillto the brim ; let the bark soak in this for an

ill n - al hou r . F a other half pint cu p h f fu llof w hole flaxseed and brim this w i r e th hot w ate , leaving the se d to soak for an u r A end a ho . t the Of th t time pu t three cu ps of brow n su gar in a au an s ra w a er r m s cep , t in the t f o the sli er elm an d flaxseed an d add pp y the , irrin n l k to the su ar. c s an c g St g o t t y, oo u ntilthe su gar has boiled pas t the siru p stage and become su gary again ; tu rn ou t in to a bu ttered tin and w hen it is is cold break into sm allpieces . Th is better if flavored to taste w ith n lemo ju ice .

COUGH CANDY &No. 2 ) Measu re a half cu p of w hite flaxseed — w h le see not m al in the o d , the e to

CANDY MAKING

stir it for tw o minu tes after the su gar mel Dr ts. op the mixtu re from a teas poon or candy dipper u pon oiled or w axed paper an d leave the cou gh drops on this u ntilthey are entirely l i co d . Mo sten the paper on the u nder

si and e w ill com o de th y e ff easily . If you w ish you m ay flavor w ith lemon

u ice rmin or Win r n j , peppe t, te gree w hen

ou mix su ar an d infu si n y the g the o .

HOARHOUND CANDY Steep a heaping tablespoon of hoar hou nd leaves in a half cu p of boiling w ater an d let them stand in this for

ur s rain off s u ee i an ho , t , q z ng the

all alu r m em leaves to get the v e f o th , pu t over the fire w ith tw o cu ps of ar s ir u n il the su ar is brow n su g , t t g

add a les n ine ar dissolved , tab poo of v g an d boilu ntila little Of the can dy is brittle w hen dropped into cold w ater.

u r an cu t in Tu rn ou t into a b tte ed p , to squ ares w ith a bu ttered knife w hen har n an w n the candy be gins to de , d he a r cold break pa t . 122 HOMEMADE COUGH CANDIES HOARHOUND DROPS Prepare the infu sion Of leaves as directed in the preceding recipe an d mak mi u r of su ar and a e the xt e g w ter . When the su gar is dissolv ed add a a ls n of lem n u ic c i t b e poo o j e , ook u nt l can has r ac a ri l s a the dy e hed b tt e t ge , an d then drop it from a teaspoon or a candy dipper u pon bu ttered paper and let it become cold before remov ing r a r f om the p pe . Either the candy or the drops m ay be made from the fresh hoarhou nd r leaves as w ellas f om the dried .

IRISH MOSS COUGH CANDY Wash a cu pfu lof Irish moss in cold w a r u r a u ar of ilin w a er te , po q t bo g t i i r fire and simmer u pon t , pu t t ove the , r n l for al an u r n set ve y ge t y h f ho , the it aside and let the moss become cold ak ou t moss in the w ater T e the , retu rn to the fire the w ater in which and let is il w n it w as cooked , th bo do u ntil you hav e only a pint of the Add his u r cu s of liqu id . to t fo p ir l r ar . g anu lated su g St u ntildisso ved, 123 CANDY MAKING

mixtu re is brittle w hen a little of it is r in c l w a Add a d opped to o d ter. a l n lm u i r r m t b espoo of e on j ce, tu n f o u c an in u r an s the sa ep to b tte ed p , ar u ar s w i a kni d m k into sq e th fe, an w c l r k es a hen o d b ea th e part. LICORICE COUGH CANDY Break tw o ou nces of licorice in a al w ate r l it h f cu p of hot , eave u ntil iss l es and u t it w i f d o v , p th a cu p o gu m arabic w hich has been dissolved in a cu p of w arm w ater and strained a throu gh a cloth . He t these in a sau ce pan with tw o cu ps of confec ’ on ar an d s ir u n il ti ers su g , t t it has boiled to the stage w here a little Of it is hard and elastic w hen dropped into

c l w a r. u r in a s allw an o d te Po to h o p , u and s an w ell b ttered , t d this in a la o dr w arm p ce t y . When it is l w it u in ri e astic ho t be g b ttle, remove a l lac an d la to coo p e e v e u ntilcold . r small i c s B eak into p e e .

INDEX

Chocolate

Chocolate Chocolate Mints Chocolate Nu t Balls Chocolate Nu t Creams Chocolate Coconut

Coconut

Creamed D ates Creamed English Walnuts Creamed Creamed Popcorn Cream ed Strawbe rries Cream Peppermint D rops Cream Wlntergreen D a es reamed t , C Div inity Fudge

126 INDEX

Fondan t

Fruit nd Nu t Confections t B F n Fru it Can died) D ip or Glazed &Fresh) Dip or Glazed Fruit Rolls

&No . I ) hoco e No 2 C lat & . ) 99

Sea Foam Nu t Hi - n N 1 ckory Nu t Ca dy & o . ) H - n 2 ickory Nu t Ca dy &No . ) H oarhound Candy “ H oarhound D rops ”

M Maple Balls m No Maple Cara els & . N 2 Maple Caramels & o . ) aple aple Maple 127 INDEX

Maple Fondan t Maple Fondant Bonbons a le F d e M p u g . Maple Marshmallow D ain a le-N u t and N o 1 M p C y & . ) a le- Nu t an d No 2 M p C y & . ) a le- Nu t an N M p C dy & o . 3 ) Maple - Nu t Caramels

Marshm allow arsh allo s hoco M m w &C late) . exican Ki o Pen M sses r otchie &NO . I ) exi o P n M can Kisses r e otchie &No . 2 )

ol an 1 M asses C dy &No . ) ol 2 M asses Can dy &No . ) Molasses Molasse s ol M asses Nu t Taffy . Molasses PO corn Tafl y Molasses V v e ts No a French Nu t ug t, No a Hone u t ug t, y N Nu t and Fruit Bonbons

Nu t Bars . Nu t Caramels Nu t Fudge Nu t Rolls s andied Nut , C

Orange Cream Candy . Orange or Lemon Oran e S g traw s . Oran es an g , C died 128

INDEX

Vanilla ara el NO 2 C m s & . )

Vanilla Nu t Caramels

Variegated Tutti- Frutti

Waln s reamed En lish ut , C g

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CHINESE-&APANESE COOK BOOK

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In this book the autho rs m a ke it iblc to serv e on ho m e tables the food ithcrto o btainable on ly a t Cho p Sucys and T e an srin nns . h y also in troduce to t a dishe s an u s the bes & pan ese d de licacies .

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