candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Honey Nut Nougat
Prepare nuts as in the preceding recipe. To one and a half cups
of granulated sugar put half a cup of strained honey and cook
together until the mixture begins to brown. Proceed as with the
French Nut Nougat.
Butternut or Black Walnut Candy
Cover the bottom of a shallow pan, which you have buttered
well, with the kernels of butternuts or black walnuts that have
been chopped coarsely. Over them pour a candy made by
boiling together one cup of fresh maple sugar, one-third of a cup
of water, and a heaping teaspoon of butter to the soft-ball stage.
Mark it into squares while it is still soft.
Hickory Nut Candy (No.1)
Boil together one cup of light brown sugar, a quarter cup of
water, and a half tablespoon of butter until a little hardens when
dropped in cold water. Take from the fire, stir in the nuts, and
after a few minutes' beating turn into buttered pans.
Hickory Nut Candy (No.2)
Beat to a stiff froth the whites of three eggs with two cups of
powdered sugar and add a cup of hickory nut meats chopped
very fine. Drop by the teaspoonful on buttered paper laid in a
pan and bake until a delicate brown in a slow' oven. Do not take
from the paper on which they were cooked until perfectly cold.
Pecan nuts may be used instead of hickory nuts.
Mexican Kisses or Penotchie (No.1)
Cook together three cups of light brown sugar and a cup of milk
to the soft-ball stage, add a teaspoon of butter, take from the fire,
and stir in a teaspoon of vanilla and a cup of chopped kernels of
English walnuts, pecans or hickory nuts. Turn out into buttered
pans and mark into squares with a knife. ".
Mexican Kisses or Penotchie (No.2)
Boil together two cups of light brown sugar, half a cup of cream
or rich milk, and butter the size of an egg until it makes a soft
ball when dropped into cold water. Add a teaspoon of vanilla
just before removing from the fire, stir in one cup of chopped
walnuts, and beat all together until the mixture begins to cream,
but turn it into greased pans while it is still soft enough to pour.
Cut it into squares with a knife while warm.
Sea-Foam Chocolate Fudge
Boil together a cup of light brown sugar, half a cup of water, and
a third of a cup of grated, unsweetened chocolate until a little of
it spins a thread from the tip of a skewer dipped into it. Have
ready the white of an egg, whipped very stiff, and pour the
candy mixture on this, beating all the while. When it begins to
stiffen you can either pour the candy into greased pans and
mark it into squares with a knife or drop it by the teaspoonful on
waxed paper.
Peanut Brittle (No.2)
Melt four cups of granulated sugar in a clean saucepan over a
slow fire and cook it until it is a good brown, but not scorched.
Have ready two cups of shelled and skinned peanuts. Stir them
into the melted sugar and pour in a very thin sheet into buttered
pans.
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