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Presents:
Candy Making Recipes
from Mrs. Harding's
Twentieth Century
Cookbook - Printed 1921
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Cream Peppermint Drops
Put a half cup of cold water and two cups of granulated sugar
into a clean saucepan and boil slowly, without stirring, until it
spins a thread from the tip of a skewer dipped into it. Take
from the stove, leave it untouched until it is about
blood-warm, then stir steadily, always in one direction until
the mixture begins to become creamy. Flavor to taste with
essence of peppermint, adding this cautiously so as not to get
the flavor too strong. Drop by the teaspoonful upon waxed
paper, being careful not to put the drops so close together that
they will run into each other. A candy dipper is even better for
this purpose than a teaspoon.
Cream Wintergreen Drops
Make by the same process as the Cream Peppermint Drops,
using Wintergreen instead of peppermint flavoring.
Lemon Drops
Squeeze the juice of three large lemons into a bowl, mix with it
granulated sugar until you have a thick mixture-as much
sugar as the juice will take up. Put this into a saucepan, bring
to a boil, and cook for five minutes after this point is reached.
Have ready sheets of waxed paper and drop the lemon
mixture on the paper by the, coffeespoonful. If you have a
small candy dipper, such as comes for this purpose, so much
the better. Set the sheets with the candydrops on them aside to
dry, and when dry remove the candies from the paper and put
in a box.
Peppermint Drops
Put together in a saucepan four even tablespoons of
granulated sugar, one tablespoon of water, and three drops of
essence of peppermint. Set the saucepan on the stove and stir
the mixture for three minutes after it melts. Take from the fire
and drop the candy on the waxed paper as directed in the
preceding recipe.
Wintergreen Drops
Proceed as for peppermint drops, substituting three drops of
essence of wintergreen for the peppermint. By the addition of
a drop or two of vegetable coloring you may have these drops
whatever tint you choose.
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