Take 2 tablespoons of syrup for each
glass or cup of milk. Served with whipped cream either hot or cold
this is a nourishing and delicious beverage.
CANDIES
CREAM CANDY
2 cups sugar
2 tablespoons vinegar
1 teaspoon cream of tartar
1 teaspoon lemon extract
Add a little water to moisten sugar; boil with vinegar and cream of
tartar without stirring, until brittle when tried in cold water. Add
lemon; turn out quickly on buttered plates. When cool enough to
handle, pull until white, and cut into pieces.
BUTTER SCOTCH
2 cups sugar
2 tablespoons water
2 tablespoons butter
Boil without stirring until brittle when tested in cold water. Pour
out on buttered plates to cool.
BUTTER TAFFY
3 cups brown sugar
1/2 cup molasses
1/4 cup water
1/4 cup vinegar
4 tablespoons butter
1 teaspoon vanilla extract
Boil sugar, molasses, water and vinegar. When crisp in cold water add
butter and vanilla. Cook 3 minutes. Cool on buttered pans and break
into pieces.
PEANUT BRITTLE
2 cups chopped roasted nuts
3 cups granulated sugar
Put sugar in frying pan. Stir over slow fire. It will lump, then
gradually melt. When pale yellow, and clear, add nuts and pour quickly
on greased tin. When cold break into pieces.
CHOCOLATE CARAMELS
2 cups molasses
1 cup brown sugar
1 cup cream or milk
1/4 pound unsweetened chocolate
4 tablespoons butter
1 teaspoon vanilla extract
Put all ingredients but vanilla into kettle.
Pages:
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117