CANDY AND CONFECTIONS

utes until it begins to harden slightly. Heave ready in a buttered pan a layer of pecan or hickory nut meats and pour the mixture over it. Cool and mark into squares.

"One poor penny worth of sugar candy to make thee long-winded."

— King Henry IV.

Butter Taffy.

Two cups sugar; K cup water; H cup vinegar; Yi cup butter.

Boil until brittle in water. Pour in buttered pans and when cool

enough can be pulled, if desired.

— Josephine Clifford.

Salt Water Taffy.

Two pounds of C sugar; M pound butter; K even tablespoon

salt; 2 pounds of glucose; 1 ounce glycerine; 2 teaspoons vanilla.

Just enough water to wet the sugar so it wont burn while getting

started over the fire. Boil; when done, it should break crisply in

cold water. Pull and cut in small pieces.

— Miss Jennie Russell.

White Taffy.

Two pounds C sugar; 1 ounce glycerine; Yx pound butter; 1 pound glucose; H even tablespoon salt; 2 teaspoons vanilla. A little water; boil till brittle in water; cool; pull.

— Miss Sarah Williams.

"A perpetual feast of nectar's sweets Where no crude surfeit reigns."

— Milton — Mask of Comus.

Marshmallows.

Two even tablespoons Knox's gelatine No. 1; 8 tablespoons cold water; 13^ cups granulated sugar; 3^ cup cold water. Put the gelatine into 8 tablespoons cold water and let stand until dis- solved, then make a syrup of the granulated sugar and i^ cup of cold water; boil until it threads. Beat hot syrup slowly over gela- tine, add vanilla and beat as long as possible. Roll out 4X pow- dered sugar on board, spread mixture over it carefully, cut into squares and roll in sugar.

270 THE MENDELSSOHN CLUB COOK BOOK.

Fresh Cocoanut Candy.

About 4 cups sugar; cover with water and boil until you can pick up in cold water; add 3^ cup grated, fresh cocoanut and cook a little longer. Put out to cool and stir into small flat cakes

— Maud Fox.

Butter Scotch No. I.

One cup sugar; J^ teaspoon vanilla; 1 teaspoon butter; pinch of soda. Put the sugar in stew pan until all is dissolved. Then add soda and butter and vanilla. Stir all constantly. Boil until when dropped into cold water, it forms a hard ball. Pour onto buttered plates and mark into squares.

— Marie Weldon.

Butter Scotch No. II. Three cups C sugar; 3 tablespoons water; 1 tablespoon vine- gar; 3^ cup butter. Follow directions in preceding recipe.

— Charles Brouse.

"The setting sun and music at its close As the last taste of sweets, is sweetest last Writ in remembrance, more than things past."

— Shakespeare.

Nougat I.

Three cups granulated sugar; % cup corn syrup; 3^ cup cold water. Boil until syrup will make a firm ball in cold water. Then pour this syrup on the beaten whites of 2 eggs. Beat until it can no longer be stirred. Add chopped nuts and fruit, as desired. Pour into a pan and press down with the fingers. This candy is spongy and doesn't harden like fudge. If made right, it is very good.

Nougat II.

Two cups granulated sugar; 3^ cup corn syrup (Karo syrup); % cup water; 2 tablespoons vinegar. Boil all together. Beat the whites of 2 eggs; when the above mixture will thread when dropped from the spoon, beat about }/^ of it into the eggs, continue beating while the other % boils until it hardens when dropped into cold water. Beat this % into the egg mixture and continue beating until it will stiffen when turned into buttered platter. When it first shows signs of stiffening, which is a slightly dry look, add a large cup of shelled, chopped nuts. Pecans or English walnuts are best.

— Mrs. a. C. Deming.

CANDY AND CONFECTIONS. 271

Molasses Candy.

One cup molasses; 3 cups sugar; 1 cup boiling water; 3 table- spoons vinegar; 3^ teaspoon cream tartar; 3^ cup melted butter; Yi teaspoon soda. Put first 4 ingredients in kettle over front of range; as soon as boiling point is reached, add cream of tartar, boil until when tried in cold water mixture will become brittle. Stir constantly during last part of cooking; when nearly done, add butter and soda, pour into buttered pan and pull; while pulling, add 1 teaspoon of vanilla.

Horehound Candy.

Three cups C sugar; 1 tablespoon vinegar; 3^ cup horehound tea.

Part 1. Steep 1 teaspoonful of horehound leaves in 3^ cup of water 5 minutes.

Part 2. Boil together the sugar, tea and vinegar until when dropped into cold water it forms brittle threads like glass. Pour nto buttered tin and mark into squares with a chopping knife:

— Charles Brouse.

Candied Orange Peeling.

Get together the skins from about a dozen oranges. Cut into strips or pieces and cook for 20 minutes in salt water. Pour off this water and boil 20 minutes in plain water. Then after pouring off this water, boil again in plain water for about 20 minutes. Then add as much sugar to dissolve it. Boil the sugar and water until it is a syrup. Then add the peeling and cook it down until there is nothing left to boil. It should boil under a very slow fire at the last. Then take each piece out and roll it in granulated or pow- dered sugar. Put away to get cold and stiff. If packed in fruit jars it will keep for many months.

— Charles Bro use

Stuffed Dates.

Remove seeds from dates and fill space with meats from Eng- lish walnuts or almonds. Roll in powdered sugar.

"Their wives have sense like them, they see and smell and have their palates both for sweet and sour."

— Othello.

272 THE MENDELSSOHN CLUB COOK BOOK.

Nut Candy.

Two cups brown sugar; 3^ cup milk; 3 2 cup water. Boil un- til forms hard ball in water. Pour over beaten white of egg and beat; add walnuts (black).

— Mrs. Chandler Starr.

Peanut Candy.

Two cups white sugar; 1 cup shelled or chopped peanuts; little salt; piece of butter; Y2 teaspoon soda. Put sugar into per- fectly smooth granite pan. Stir constantly over fire till sugar is melted to a syrup. Remove from fire and stir in nuts, when stiff- ened, pour out into buttered tin and let cool.

Peanut Brittle. Boil together a cupful each of molasses and brown sugar, a tablespoonful of vinegar and 2 tablespoonfuls of butter. When a little dropped in cold water is brittle, add a cup of blanched pea- nuts. Remove at once from fire; add a teaspoonful of baking soda. Beat hard and pour into buttered pans.

Cracker Jack.

Pop the corn, and after removing all the hard and unpopped kernels, pour into a deep bowl. Add some nut kernels. Boil until the syrup cracks in cold water; 1 cupful of molasses, 2 cupfuls of sugar, 1 tablespoon of butter, 2 tablespoons of vinegar; take from the fire, add Y^ teaspoonful of soda, beat briskly and pour over popped corn and chopped peanuts. This is enough syrup for 3 quarts of popped corn.

Pop Corn Balls.

Use above recipe and form into balls.

Puffed Rice Candy.

Use syrup as for cracker jack and pour over puffed rice.

— Marion Welch.

Crystallized Fruits.

Crystallized fruits are a delicious confection. The fruits best adapted for this purpose are peaches, pears, plums, pineapples, cherries and currants. A small incision is made in the side of the small fruits to extract the pits. The larger fruits are pared and

CANDY AND CONFECTIONS. 273

quartered, and the pineapple is cut in slices half an inch thick across the fruit. The coarse fibre of the centre should be cut out of each slice. Weigh the fruit, and allow an equal quantity of the best white sugar. Make a rich syrup of a small cup of water to each pound of sugar. Boil for a few minutes, then add the fruit, and cook gently until it is transparent. Remove the fruit carefully onto a wire strainer, and let stand until perfectly cold. Then sprinkle liberally with powdered sugar, and set the strainer on a dis"h in a moderate warm oven for 2 hours, repeating the process until the juice has ceased to drip and the outside is dry and crystal- lized. It is then removed from the oven, and allowed to get per- fectly cold before it is packed away in boxes between layers of waxed papers.

"Stolen sweets are best." — IviD.

Maple and Nut Creams. Break a pound of maple sugar into small pieces. Add 3^ cup of boiling water and boil, without stirring, to the soft ball stage. Remove from the fire and stir until creamy. Drop from a teaspoon in small rounds upon a buttered plate. Finish by pressing the unbroken half of an English walnut meat upon the top of each.

Candied Walnuts.

One cup sugar; \i cup water. Boil syrup until thick, just past threading point; add a few drops of vanilla. Turn in 1 cup of wal- nut meats, stir until sugared. Delicious.

— Miss Radecke.

Glace Nuts. Two cups sugar; 1 cup boihng water; one-eighth teaspoon cream tartar. Put ingredients in a smooth sauce pan. Stir, place on range and heat to boihng point; boil without stirring until syrup begins to dissolve, which is 310 degrees F. Wash off sugar which adheres to sides of sauce pan, as in making fondant. Remove the sauce pan from the fire, and place in larger pan of cold water to instantly stop boiling. Remove from cold water and place in a sauce pan of hot water during dipping. Take the nuts separately on a long pin and dip in syrup to cover. Remove from syrup and place on oiled paper.

— Gertrude Gardner.

274 THE MENDELSSOHN CLUB COOK BOOK.

"And close at hand the basket stood With nuts from brown October's wood."

Salted Almonds No. I.

Blanch 34 pound Jordan almonds and dry on a towel. Put % cup olive oil in a very small sauce pan. When hot, put in 34 of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried.

Salted Almonds No. II.

Blanch 3^ pound of almonds by pouring over them 1 pint

boiling water; let stand 3 minutes. Drain and cover with cold

water. Remove skins and dry almonds on a towel. Fry in hot fat,

using equal parts of butter and lard. Drain on brown paper and

sprinkle with salt.

— Leola Arnold.

Salted Peanuts.

Use peanuts which have not been roasted. Remove skins and follow directions same as salted almonds No. 1 or No. 2.

Salted Pecans.

Buy the shelled pecans and follow directions given in preced- ing recipe.

To Clarify Maple Syrup.

Melt sugar in the usual way and take from the stove while quite thin; when cool, add unbeaten white of 1 egg for each quart of syrup; stir well and boil until it is the right consistency, then strain through thin cloth. Syrup prepared this way will keep a long time and will not cake or harden in the syrup pitcher.

— Leola Arnold.

''Sweets to the sweet — farewell."

— Shakespeare.

DRINKS AND BEVERAGES. 275

CHAPTER XXL