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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Fruit Wafers
Ingredients – ½ pound prunes, ½ pound dates, ½ pound figs,
juice and grated rind ½ lemon, confectioners' sugar.
Preparation - Soak prunes and figs in cold water over night, drain
and wipe dry; cut prunes from stones, stone dates, and put all fruit
through food chopper, using finest cutter; add lemon rind, juice,
and sugar enough to knead to a firm paste; roll on a sugared board
to one-fourth inch thickness, and cut in small rounds, square or
diamonds. Or form paste into small balls, and roll in cocoanut or
chopped nut meats. One-half cup of finely chopped nut meats
may be added to the paste. This is an excellent filling for stuffed
dates.
Spiced Raisins
Ingredients - 2 cups large raisins seeded, 2 tablespoons water, ½
tablespoon butter, ½ teaspoon cinnamon, 2 tablespoons vinegar, ½
teaspoon mace, ¼ teaspoon clove.
Preparation - Cook very slowly until raisins are plump and liquid
has evaporated. Cool, and roll in granulated sugar.
Stuffed Dates
Wash one pound large dates, dry and remove stones; stuff with
plain fondant, or fondant mixed with candied fruits or nuts; or
stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll
in confectioners' sugar.
Stuffed Prunes
Ingredients-l pound large prunes, ½ pound dried apricots, ½ cup
confectioners' sugar.
Preparation - Wash fruit, soak over night, drain and dry; remove
stones from prunes with a knife; put apricots through food
chopper, mix with sugar, and fill prunes; roll in confectioners'
sugar.
Marrons Glaces
Ingredients - 2 cups sugar, 1 tablespoon corn sirup, 1 ½ cups
water, 1 pint chestnuts.
Preparation - Shell one pint of chestnuts and simmer in a sirup
made of sugar and water until chestnuts are tender but not broken.
Drain from sirup; cook the sirup with the corn sirup to 310° F., or
until sirup begins to discolor. Remove saucepan from fire, place in
a saucepan of hot water, put chestnuts on a dipping needle or long
pin, and dip in sirup until thoroughly coated; place on an oiled
platter.
Nuts and Fruits Glace
Ingredients - 2 cups sugar, 1 cup water, 1/8 teaspoon cream of
tartar.
Preparation - Boil sugar, water, and cream of tartar to 310° F.
Follow directions for dipping Marrons GIaces. Cherries,
strawberries, orange sections, grapes, or mint and rose leaves may
be dipped in the same way.
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