=Almond Creams, Walnut Creams, Chocolate Creams.=
To the white of 1 egg add an equal quantity of cold water, stir in 1
pound confectioner's sugar, flavor with vanilla, and stir with the hand
until fine, then mold into small balls, and drop into melted chocolate.
For walnut creams, make cream as above, and mold into larger balls,
placing 1/2 an English walnut on either side. Also, for almond creams,
the same cream as above, and cover the blanched almonds with it, forming
them into balls and rolling them in granulated sugar.
=Chocolate Creams.=
1 cup water to 3 of white sugar, boil till it thickens when dropped in
cold water, put Baker's unsweetened chocolate in a bowl without water,
and place it in a pan of water upon the stove. When the sugar is ready
for removal, turn it upon a marble slab, stir till it becomes thick,
then knead till stiff enough to form into balls. Place on a plate till
cold. Drop the balls in the chocolate, and remove with a fork to a sheet
of buttered paper.
=Chocolate Caramels.=
1 cup molasses, 2 of sugar, 1 of milk, 1/4 pound chocolate. Boil twenty
minutes.
=Huyler's Caramels.=
1/2 package of Baker's unsweetened chocolate, 2 pounds brown sugar, 1
cup milk, 1 tablespoon butter, 1 of molasses. Boil till brittle. Pour in
pans and cut in squares.
=Molasses Candy.=
2-1/2 cups molasses, 1 of sugar, 1 tablespoon vinegar, a piece of butter
the size of a walnut. Boil twenty minutes briskly and constantly,
stirring it all the time. Pull until white.
=Cocoanut Candy.=
1/2 pound sugar, 2 tablespoons water, boil, 1/2 pound grated cocoanut.
Stir till boiled to a flake. Put in buttered tins, and cut in squares,
when cold.
=Cream Candy.=
1 pint granulated sugar, 1/2 pint water, 1 tablespoon vinegar. Boil as
molasses candy, but do not stir. Work in vanilla as you pull it.
=Nut Candy.=
2 cups sugar, 1/2 cup milk. Boil ten minutes, then beat till white,
adding nuts and vanilla. Spread on tins to cool. Cut in squares.
=Peppermints.=
3 cups sugar, 3/4 cup butter. Boil together seven or eight minutes.
Remove from the fire, and stir in 1/8 teaspoon cream tartar, 1/4 drachm
of oil of peppermint. Beat until cool enough to drop on buttered plates,
the size of a dollar.
=Vinegar Candy.=
2-1/2 cups sugar, 1-1/2 of water, 1/2 of vinegar. Do not stir. Cool
quickly and pull.
=Butter Scotch.=
1 cup molasses, 1 of brown sugar, 1/2 of butter. When nearly done, add a
little grated nutmeg, and if wished to be pulled, a pinch of soda.
=Corn Candy.=
Pop the corn, pick out all that is good, and pound it a little, just
enough to crack it. Boil about 2 teacups of molasses and a little sugar,
with a piece of butter, size of a walnut. Then (when the mixture is
boiled about as much as for candy), stir in the corn, and pour into
buttered tins.
=Orange Drops.=
Grate the rind of 1 orange and squeeze the juice, taking care to reject
the seeds. Add to this a pinch of tartaric acid, then stir in
confectioner's sugar till it is stiff enough to form in balls the size
of a small marble.
=Honey Candy.=
3 cups sugar, 1 of water, 3 tablespoons honey. Boil till fit for
pulling.
=Taffy--No. 1.=
1/2 pound chocolate, cut fine, 2 cups sugar, 2 of molasses, 1/2 cup
milk, piece of butter the size of an egg, flavoring. Boil twenty
minutes. Cool and mark off in squares just before it is cold.
=Taffy--No. 2.=
6 cups white sugar, 1 of vinegar, 1 of water. Boil one-half hour without
stirring. When done, stir in 1 tablespoon butter and 1 teaspoon soda,
dissolved in hot water. Season with vanilla, and pull.
=Everton Taffy.=
1-1/2 pounds brown sugar, 3 ounces butter, 1-1/2 tea-cups cold water.
Boil all together, with the rind of 1 lemon, adding juice, when done.
=Salted Almonds.=
First shell, then pour boiling water over them, remove skins, put in
baking-pan with small pieces of butter, stir frequently with spoon, just
before brown, sprinkle with salt, and when brown remove from oven.
=Salted Almonds, with Oil.=
First blanch the almonds, then throw them, a few at a time, into a
sauce-pan of boiling sweet-oil; as soon as brown enough, take them out
and put them on brown paper to absorb the surplus oil; sprinkle with
salt.