candymaking.net
Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Lemon Cream Candy
Put four cups of granulated sugar over the fire with one cup of
cold water. Stir until dissolved, then let it cook steadily until it
reaches the stage where a little hardens in cold water. Add the
soda, take from the fire, flavor with a teaspoon of lemon juice,
pour out into shallow buttered dishes or pans, and pull as soon
as it is cool enough to handle. When pulled it will be brittle
enough to break into pieces of any length desired.
Sugar Candy
Cook together, without stirring, three cups of granulated sugar
and half a cup of vinegar and water mixed in equal parts until a
little of it dropped from a spoon into cold water, becomes
brittle. Dissolve a teaspoon of soda in hot water and add this
and a tablespoon of butter to the candy, take it from the fire,
pour into flat dishes and pull as you would molasses candy.
Vinegar Candy
Put into a saucepan one and a half cups of vinegar and three
cups of granulated sugar, the sugar stirred with the vinegar until
entirely dissolved. Bring to a boil slowly, and cook until it spins
a thread from the tip of a skewer. Turn out into shallow buttered
pans or dishes, and pull as you would molasses candy.
Orange Cream Candy
Make by preceding recipe, but instead of using the lemon juice
in flavoring stir in the grated rind and the juice of an orange just
before removing the saucepan from the fire.
Rose-Red Cream Candy
Put into a saucepan two cups of granulated sugar and one cup
of water in which have been dissolved a teaspoon of powdered
gum arabic and half a teaspoon of cream of tartar. Set over the
fire and stir until the sugar is melted. Boil until the sirup is a
little past the soft-ball stage but not brittle when dropped into
cold water, wiping off with a sponge from the sides of the
saucepan the sugar crystals that rise from the boiling sirup. Just
before taking the candy from the fire stir into it enough prepared
vegetable pink to bring the mixture to the color you wish. You
may flavor this with rose or with raspberry. Pour the candy out
on a large platter or on a tin that has been well buttered, and as
soon as it is cool enough to handle, pull until crisp.
Virginia Crisps
Cook together two cups of molasses, one cup of brown sugar
and half a cup of butter until brittle in cold water. Pull quickly
into very slim sticks and break or cut into small pieces.
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