candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
|
Kisses
Whip the whites of two eggs stiff, beat into them gradually two
cups of powdered sugar and two tablespoons of cornstarch.
Flavor to taste with vanilla, lemon or bitter almond. Drop by the
teaspoon on buttered paper, having a care not to put them near
enough together to run into one another, lay the paper on flat
pans or tin sheets, and bake in a very slow oven. They should
take ten to fifteen minutes to cook, and must be allowed to
become completely cold on the paper.
Candy Pudding
Moisten four cups of light brown sugar with two tablespoons of
vinegar and a quarter cup of cold water; put over the fire and
boil until it reaches the soft-ball stage; add a small tablespoon of
butter, and cook five minutes longer. Have ready fruit and
nuts-a half pound each of citron and figs, cut into strips; a half
pound of raisins, stoned; a quarter pound of shelled almonds,
blanched and cut in half; a quarter pound of English walnut
kernels, broken into bits. Stir these into the boiling sugar, take
from the fire, beat hard for two or three minutes, and then pour
into a pudding cloth, wet in cold water. Roll the candy up in
this, as you would a boiled pudding, twisting the ends of the
cloth to hold the candy in shape, and let it get entirely cold
before removing the cloth and cutting the candy into slices.
Marshmallows (Chocolate)
Follow the first stages given for making plain marshmallows up
to the point where the strained gum arabic is returned to the
boiler. Add to the sugar put with it then two tablespoons of
grated chocolate. Let this cook for half an hour, or until the
chocolate is well blended and the mixture is stiff, then proceed
as with plain marshmallows.
Marshmallow Dainties
Arrange your freshly made soft marshmallows in square pans,
which you have buttered well, placing the marshmallows a little
distance from each other. Into the top of each press a candied
cherry, pushing it down so that it will stay in place. Or, if you
prefer, you may put there a square of citron or of pineapple,
although the cherries are more ornamental than any other fruit.
Make a fudge mixture, by cooking together two cups of
granulated sugar, a half cup of milk, and a tablespoon of butter
until they reach the brittle stage. Then pour the sirup around the
marshmallows, using great care not to let the candy come up so
high as to cover the cherry. Set aside to cool, and cut into
squares, having a marshmallow with its cherry on top in the
center of each square. These are far better if made the day they
are to be eaten, as the marshmallows toughen very quickly.
Copyright © 2007 candymaking.net