candymaking.net
Presents:
Confectionery Recipes
- an insert from
Practical Housekeeping
Printed 1881
|
CENTENNIAL DROPS.
White of one egg beaten to a stiff froth, quarter pound
pulverized sugar, half tea-spoon baking-powder;
flavor with lemon; butter tins and drop with tea-
spoon about three inches apart; bake in a slow oven
and serve with ice-cream. This is also a very nice
recipe for icing. - Miss Alice Trimble, Mt. Gilead, Ohio
CHOCOLATE CARAMELS.
One cup of chocolate shaved fine, one cup molasses,
half cup milk, one cup sugar; when nearly done add a
piece of butter size of a walnut. Stir until perfectly
dissolved, but not after it begins to boil, as that will
make it grain. It is done when it hardens and becomes
brittle when dropped in cold water, but do not make
too hard. Grease plates with butter, pour it on about
half an inch thick, when nearly cool cut with a greased
knife into small squares.
CHOCOLATE CARAMELS.
One and a half cups grated chocolate, four of brown
sugar, one and a half of cold water, piece of butter
size of an egg, table-spoon of very sharp vinegar;
flavor with two table-spoons vanilla just before
removing from fire. Do not stir, but shake the vessel
gently while cooking. Boil on the top of stove over a
brisk fire until it becomes brittle when tried in water;
pour into a well buttered and floured dripping-pan,
and check off in squares while soft. - Miss Emma
Collins, Urbana.
CHOCOLATE DROPS.
Two and a half cups pulverized or granulated sugar
(or maple sugar may be used,), one-half cup cold
water; boil four minutes, place the sauce-pan in cold
water, and beat till cold enough to make into little
balls; take half a cake of Baker's chocolate, shave off
fine and set it in a bowl set in top of boiling tea-kettle
to melt, and when balls are cool enough, roll in the
chocolate with a fork. This makes eighty. Or while
making into balls, mold an almond-meat into the
center of each ball, roll in coarse sugar, and you have
delicious "cream almonds." Or, mold the unbroken
halves of walnut meat into the soft sugar, and when
cold, roll in the chocolate. When finished, take out
and -lay on buttered paper until cold. Mrs. O. M. Scott.
COCOA-NUT CARAMELS.
One pint milk, butter size of an egg, one cocoa-nut
grated fine (or dessicated cocoa-nut may be used),
three pounds white sugar, two tea-spoons lemon, boil
slowly until stiff (some then beat to a cream), pour
into shallow pans, and when partly cold cut in
squares. Mrs. Nettie Brewster, Madison.
COCOA-NUT DROPS.
One pound cocoa-nut, half pound powdered sugar,
and the white of an egg; work all together and roll
into little balls in the hand; bake on buttered tins. –
C. W. Cyphers, Minneapolis, Min.
Copyright © 2006 candymaking.net