Boil until it hardens
when tested in cold water; add vanilla and turn into large flat
greased tins. When nearly cold, cut into small squares.
CREAMED NUTS
2 cups confectioners' sugar
white of 1 egg
1 teaspoon vanilla extract
2 teaspoons cold water
walnuts or other nuts
Mix sugar, unbeaten egg white, vanilla and cold water into a stiff
paste. Shape into little balls, press between halved walnut or other
nut meats.
Stoned dates and large seeded raisins may be filled with this cream,
or it may be mixed with chopped nuts, shaped into bars and cut into
squares.
CANDIED POPCORN
1-1/2 cups sugar or maple syrup
1 tablespoon butter
3 tablespoons water
3 quarts popped corn
Boil sugar or syrup with butter and water until it spins a long
thread; pour this on popcorn and if desired shape into balls. Candied
nuts may be prepared in the same way.
PULLED MOLASSES CANDY
1 cup molasses
2 cups brown sugar
1 cup water
3 tablespoons vinegar
1/2 teaspoon cream of tartar
3 tablespoons butter
1/2 teaspoon bicarbonate of soda
Put molasses, sugar, water and vinegar into saucepan and stir; when
boiling add cream of tartar and boil until very brittle when tested in
cold water; add butter and soda and pour on buttered platter. When
cool enough to handle, butter hands and pull until light brown. Cut
with scissors into small pieces.
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