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Presents:
Confectionery Recipes
- an insert from
Practical Housekeeping
Printed 1881
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EVERTON ICE-CREAM CANDY.
Squeeze the juice of one large lemon into a cup. Boil
one and one-half pounds moist white sugar, two
ounces butter, one and a half tea-cups water, together
with half the rind of the lemon, and when done
(which may be known by its becoming quite crisp
when dropped into cold water) set aside till the
boiling has ceased, and then stir in the juice of the
lemon, butter a dish and pour in about an inch thick.
When cool take out peel (which may be dried), pull
until white, draw out into sticks and check about four
inches long with a knife. If you have no lemons, take
two table-spoons vinegar and two tea-spoons lemon
extract. The fire must be quick and the candy stirred
all the time. - Mrs. J. S. R.
HICKORY NUT MACAROONS.
Take meats of hickory-nuts, pound fine and add
mixed ground spice and nutmeg; make frosting as
for cakes, stir meats and spices in, putting in enough
to make it convenient to handle; flour the hands and
make the mixture into balls the size of nutmegs, lay
them on buttered tins, giving room to spread, and
bake In a quick oven. These are delicious.- Mrs.
Walter Mitchell, Gallipolis, Ohio.
HICKORY-NUT CAKES.
One egg, half cup flour, a cup sugar, a cup nuts
sliced fine; drop on buttered tins one tea-spoonful in
a place, two inches apart. Or, roll and bake like sand
tarts.-Mrs. Lamb, Bellefontaine, Ohio.
HOREHOUND CANDY.
Boil two ounces of dried horehound in a pint and a
half water for about half an hour; strain and add three
and a half pounds brown sugar. Boil over a hot fire
until it is sufficiently hard, pour out in flat,
well-greased tin trays, and mark into sticks or small
squares with a knife, as soon as it is cool enough to
retain its shape.
LEMON CANDY.
Take a pound loaf-sugar and a large cup water, and
after cooking over a slow fire half an hour, clear with
a little hot vinegar, take off the scum as it rises,
testing by raising with a spoon, and when the
"threads" will snap like glass pour into a tin pan, and
when nearly cold mark in narrow strips with a knife.
Before pouring into the pans, chopped cocoa-nut,
almonds, hickory-nuts, or Brazil-nuts cut in slices,
may be stirred into it. - Mrs. V. K. W.
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