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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Cream Candy (No.1)
Put a cup and a half of granulated sugar and a cup and a half
of light brown sugar together in a saucepan with two-thirds of
a cup of cold water and half a cup of corn sirup, and bring to a
boil. Cook until the sirup spins a thread from the tip of a fork
dipped into it, take from the fire, and pour on the whites of
two eggs beaten so stiff they will not drop from the bowl when
this is turned over. Add to the mixture a cup of nut meats
chopped coarsely. Turn into shallow greased pans; mark into
squares with buttered knife when cold.
Cream Candy (No.2)
Stir together two cups of granulated sugar, one cup of water,
and half a cup of heavy cream or half a cup of milk and a
tablespoon of butter; put over the fire and cook until it reaches
the soft-ball stage. Add another tablespoon of butter, cook
until the candy is brittle when a little is dropped in water,
flavor with two teaspoons of vanilla, pour into shallow plates,
and put aside to cool.
Cream Candy (No.3)
Put into a saucepan two cups of granulated sugar, one cup of
water, half a teaspoon of cream of tartar; put over the fire and
boil gently until a little of the candy is hard when dropped
into cold water. Do not cook until it reaches the brittle stage.
Turn out into greased pans to cool.
This candy may be flavored with vanilla, lemon, peppermint,
wintergreen, rose, or anything else desired. Add the flavoring
just before the saucepan is taken from the fire.
Cocoanut Drops
Grate a cocoanut very fine or put it through a meat chopper.
Add to it half a pound of powdered sugar; whip the whites of
two eggs to a stiff froth and beat the cocoanut and sugar into
these. Have ready your pans lined with buttered paper, drop
the candy mixture on this by the teaspoonful, and bake in a
quick oven. Do not take from the papers until cold.
Maple Balls
Bring to a gentle boil two cups of crushed maple sugar and
one cup of water. Do not stir after it is fairly melted. When it is
hard when dropped into cold water put in a heaping
tablespoon of butter; take from the fire, and as soon as the first
heat is passed beat the candy vigorously. When it becomes
cool enough to handle, make into balls with the fingers.
Maple-Nut Candy (No.1)
Before removing from the fire the candy for which a recipe has
just been given stir into it a cupful of chopped nut meats of
any sort. Mix them in the boiling sirup, and when it regains its
boil take from the stove.
Maple-Nut Candy (No.2)
Cook together four cups of crushed maple sugar and a cup of
water until a little of it is brittle when dropped into water.
Have ready shallow greased pans spread with nut
kernels-hickory nuts, black or white walnuts, almonds,
pecans, filberts, butternuts-anything you choose, and pour the
maple candy over them. This is especially good when made
with black walnuts or butternuts.
Maple-Nut Candy (No.3)
Put over the fire a pound of soft new maple sugar, broken into
pieces, with a quarter cup of water and a half cup of cream or,
if you cannot get-this, half a cup of milk and a tablespoon of
butter. Cook until it reaches the soft-ball stage, stir in a cup of
broken nut meats, take from the fire, beat until creamy. Then
turn into a buttered pan and when it cools mark into squares.
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