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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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HOMEMADE COUGH CANDIES
Cough Candy (No.1)
Break slippery-elm bark into small pieces, put into a half pint
cup as much of the bark as it will hold, and pour in enough hot
water to fill to the brim; let the bark soak in this for an hour. Fill
another half-pint cup half full of whole flaxseed and brim this
with hot water, leaving the seed to soak for an hour. At the end
of that time put three cups of brown sugar in a saucepan, strain
the water from the slippery elm and the flaxseed, and add to the
sugar. Stirring constantly, cook until the sugar has boiled past
the sirup stage and becomes sugary again; turn out into a
buttered tin and when it is cold break into small pieces. This is
better if flavored to taste with lemon juice.
Cough Candy (No.2)
Measure a half cup of white flaxseed - the whole seed not the
meat -into a dish; pour over it a half pint of boiling water. Into
another dish measure a cup of broken slippery-elm bark and
pour over this just enough water to cover it and let both steep
for two hours. Strain into a saucepan, pressing from the seed and
bark all the water you can, that as much as possible of the value
of these may be obtained. Add three pounds of granulated sugar
and the juice of two lemons, and boil the mixture until it is
brittle when dropped into cold water. Turn out into buttered
pans or dishes and cut or break into pieces.
Cough Drops
Put a half cup of slippery-elm bark and the same quantity of
white flaxseed-the whole seed,-into a saucepan or bowl, pour
one cup of hot water over them and steep for an hour, stirring
them occasionally. At the end of that time strain through a
flannel or jelly bag. Put three cups of granulated sugar in this
infusion, set the saucepan over the fire, and stir it for two
minutes after the sugar melts. Drop the mixture from a teaspoon
or candy dipper upon oiled or waxed paper and leave the cough
drops on this until they are entirely cold. Moisten the paper on
the under side and they will come off easily. If you wish, you
may flavor with lemon juice, peppermint, or wintergreen when
you mix the sugar and the infusion.
Hoarhound Candy
Steep a heaping tablespoon of hoarhound leaves in a half cup of
boiling water and let them stand in this for an hour, strain off,
squeezing the leaves to get all the value from them, put over the
fire with two cups of brown sugar, stir until the sugar is
dissolved, add a tablespoon of vinegar, and boil until a little of
the candy is brittle when dropped into cold water. Turn out into
a buttered pan, cut into squares when the candy begins to
harden, and when cold break apart.
Hoarhound Drops
Prepare the infusion of leaves as directed in the preceding
recipe and make the mixture of sugar and water. When the sugar
is dissolved add a tablespoon of lemon juice, cook until the
candy has reached the brittle stage, and then drop it from a
teaspoon or a candy dipper upon buttered paper and let it
become cold before removing from the paper. Either the candy
or the drops may be made from the fresh hoarhound leaves as
well as from the dried.
Irish Moss Cough Candy
Wash a cupful of Irish moss in cold water, pour a quart of
boiling water upon it, put it over the fire, and simmer very
gently for half an hour, then set it aside and let the moss become
cold in the water. Take out the moss, return to the fire the water
in which it was cooked, and let this boil down until you have
only a pint of the liquid. Add to this four cups of granulated
sugar. Stir until dissolved, then cook without stirring until the
mixture is brittle when a little of it is dropped into cold water.
Add a tablespoon of lemon juice, turn from the saucepan into
buttered pans, mark into squares with a knife, and when cold
break these apart.
Licorice Cough Candy
Break two ounces of licorice in a half cup of hot water, leave
until it dissolves, and put it with a cup of gum arabic which has
been dissolved in a cup of warm water and strained through a
cloth. Heat these in a saucepan with two cups of confectioners'
sugar, and stir until it has boiled to the stage where a little of it
is hard and elastic when dropped into col<t water. Pour into a
shallow pan, well buttered, and stand this in a warm place to
dry. When it is elastic without being brittle, remove to a cool
place and leave until cold. Break into small pieces.
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