Category: Recipes

Recipes – Sweethearts

Sweethearts
Two cupfuls sugar
Three-fourths cupful water
Whites of four eggs
One-eighth teaspoonful cream of tartar
Teaspoonful vanilla extract

Put the sugar and water in the kettle, place over the fire, stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put the thermometer in, and boil to 248°. While the syrup is boiling, separate the eggs and beat them until stiff enough to stand. Try to gauge the beating of the whites of eggs so they will be ready at the time the syrup is ready. Pour the syrup slowly into the beaten whites, and beat the mixture constantly while pouring the syrup in. To finish this candy it must be placed over a steam bath; hence select a pan about eight or nine inches in diameter and three or four inches deep in which to beat the eggs. The outer vessel for the boiling water must be of a size to receive the other vessel, and the rim of the vessel which contains the candy must rest on the rim of the outer vessel. A savory double boiler is an ideal utensil for making this candy. Put boiling water in the outer vessel and place the vessel containing the candy over the water, put over fire, stir constantly, and cook until the candy is sufficiently stiff that when a small portion is dropped upon waxed paper it will not spread out. It will take from ten to thirty minutes to cook the candy sufficiently after it is placed over the steam. When it is done, turn out the fire, lift it from the stove, but allow the candy to remain over the hot water. Coat any variety of bon-bons centers with it. Date and figs are very nice coated in this way.

Cream Candy
Four cupfuls sugar
One cupful water
One-half cupful cream

Put the sugar and water in the kettle, put in the thermometer, and boil to 255°. Then add the cream and stir gently until it cooks to 265° or 270°. Turn out on slab (See “Getting Marble Slab Ready”) or platter, and when cool enough to handle, pull until it is white and creamy. Cut into bars or sticks. This will get dry and mealy after standing a few hours.

Cake Icings Recipes- Caramel

Caramel Icing No. 1
Two cupfuls brown sugar
Three-fourths cupful water
One teaspoonful flavoring

Put the sugar and water into a kettle, place over the fire and boil until it forms a soft ball in cold water, or to 236° by the thermometer. Do not stir while boiling. Allow it to stand five minutes after removing it from the fire, and then begin to beat it with a spoon or paddle, and keep beating until it becomes creamy, when it is ready to spread on the cake. If it happens to becomes too stiff before getting it on the cake, add a little water it to make it thin enough to spread. Add flavoring just before spreading the icing on the cake.

Caramel Icing No. 2
Use the preceding caramel icing recipe, using milk instead of water. It will be necessary to stir this icing from the time it is placed over the fire until it is ready to spread on the cake. Milk causes it to burn easily it not stirred.

Caramel Icing. No. 3
Use the recipe for Caramel Icing No. 1, using cream instead of water. This icing must be stirred constantly from the time it is placed over the fire to avoid burning. Cook to 236° by the thermometer, or until it forms a very soft ball in cold water. If it should become too stiff before getting it on the cake, add a little cream to thin it sufficiently to spread nicely.

Caramel Nut Icing
Use recipe for Caramel Icing No. 1, substituting milk or cream for the water if desired, in which case the icing must be stirred while cooking to prevent burning. Just before the icing is ready to be put on the cake, add one-half cupful or more of broken nut meats.

Caramel Fruit Icing
Make over any of the caramel icing recipes, and just before putting the icing on the cake, add some minced candied cherries and minced candied citron. If the icing becomes too stiff before getting it on the cake, thin it with cream, milk or water sufficiently to spread.

Caramel Chocolate Icing
Make over any caramel icing recipe, and just after removing the syrup from the fire, add enough grated chocolate or cocoa to make the icing the desired color and flavor.

Mocha Icing No. 1
Two cupfuls brown sugar
One cupful strong coffee
Whites of two eggs

Put the sugar and coffee into a kettle and place over the fire. Boil to 240° by the thermometer, or until it spins a long thread. While the syrup is boiling, separate the eggs and whip them until they are stiff enough to stand beat the boiling hot syrup into the beaten whites, pouring it in very slowly. Keep whipping the icing until it gets stiff
enough to spread and then quickly put it on the cake. Granulated sugar may be substituted for the brown sugar in this
recipe.

Mocha Icing No. 2
Make over Caramel Icing No. 1 recipe, using coffee instead of water, adding two tablespoonfuls of butter.

Cake Icings Recipes- Boiled

Many women will be interested in some of the simpler icing recipes we have given because of the ease with which they are made. The most delicate icing that can be produced is made over the Steamed Icing recipe. However, it will be observed that it is one of the most expensive because of the number of eggs required. The best icings are those that do not get hard and crack when the cake is cut, or are not gummy and tough, either of which characteristics are undesirable to cake icings. Icings made of fondants are among the best in quality possible of production, and are easily and quickly made, provided one has the fondant on hand.

Boiled Icing
Two cupfuls sugar
One-half cupful water
Whites of two eggs

Put the sugar and water over the fire in a small saucepan, and boil it until it spins a thread, or to 240° by the thermometer. Do not stir. While the syrup is boiling, separate the eggs and beat the whites until they are stiff enough to stand, and as soon as the syrup reaches the right degree, slowly pour the hot syrup into the eggs, beating the mixture continually. Continue beating until the icing becomes stiff enough to spread, and then quickly and deftly spread it on the cake. If one is careless and beats the icing too long, it sometimes sets before it can be put on the cake.

Boiled Nut Icing
Make over the above recipe, using brown sugar, and just before the icing is ready to spread on the cake, add one-half cupful or more of broken nut meats.

Raisin Icing
Make over the boiled icing recipe, using brown sugar instead of white. After beating the syrup into the whites, stir into it one-half cupful or more of seeded, chopped raisins, and beat until the raisins are separated and the icing smooth.

Bon-Bon Recipes

Fig Bon-Bons
Put one-half cupful of figs through the food chopper, and blend with two cupfuls of fondant. If the mixture is too sticky to mold, knead in a little XXXX sugar, then mold into flat, round shapes. The easiest way to mold these is to roll the mixture out into cylinder shape one inch in diameter, and then cut in quarter-inch lengths. Allow to harden and coat with chocolate dipping cream, and if desired, decorate with halves of English walnuts.

Nectar Bon-Bons
Take some of the cream fondant and flavor it with nectar. Press it out into a sheet one-half inch in thickness, and cut in diamond shapes. Allow to harden, then coat them with dipping cream colored a pale green and flavored mildly with nectar.

Colored Bon-Bons
Make one portion of fondant a pale green and another portion a pale yellow. Roll both portions out into a cylinder shape one half inch in diameter and then roll or press them together. Cut into quarter-inch or half-inch lengths, allow to harden, and coat with pale pink dipping cream. The green should be flavored with nectar, the yellow with lemon, and the pink with rose. However, any flavorings desired may be substituted for these.

Peanut Bon-Bons
Take one part peanut butter and one part fondant, blend them thoroughly, press out and cut into squares, allow to harden, and then coat with dipping cream. The dipping cream may be colored a little with caramel.

Pineapple Bon-Bons
Take a portion minced candied pineapples and two parts cream fondant. Blend, and mold into any shapes desired. Coat with lemon-flavored dipping cream.

Banana Bon-Bons
Color a portion of cream fondant a pale yellow and flavor it with banana flavoring. Roll into a cylinder one-half inch or one-fourth inch in diameter and cut into inch lengths, allow to harden, and coat with white, banana-flavored dipping cream.

Cream Fondant Recipe

Allow the syrup to cool until it feels only slightly warm, not cold, to the back of the hand, then remove the bars if the slab is used, and begin to work it with the scraper or broad knife by lifting it from the sides to the center. Keep working it rapidly, and it will soon become smooth and creamy; then a little later it will turn into a solid lump of sugar, and you will find when working a portion between the fingers that it becomes soft and will be perfectly smooth.

If wanted for immediate use, cover it with a damp cloth for about forty minutes, when it can be worked into a very soft, pliable mass.If wanted for future use, it should be put into an earthen jar and covered with a damp cloth. In this way the fondant may be kept for six months or longer without deteriorating. The cloth must be kept damp, and should be rinsed out of cold water two or three times each week.

The cloth must not touch the fondant.This fondant will be a little better if it stands for two or three days before using.Make up a batch of this fondant, keep it on hand, and it can be converted into any one of many different varieties of candy in a few minutes, or it may be used for icing. (See “Fondant Icing.”) If a batch of the fondant should be spoiled in making, it can be broken up and used instead of other sugar in one of the fudge recipes.the kettle down close, beginning at one side of the enclosure made by the iron bars and drawing the kettle towards the other side as the syrup is being poured. Do not scrape the last from the kettle, and do not allow the kettle to drain too much. The drippings are likely to sugar, and will make the entire batch grainy.

Fudge Recipes

Cream Fudge
Four cupfuls brown sugar
One-fourth cupful corn syrup
Two cupfuls sweet cream or rich milk
(If evaporated milk is used, make it one third water)
The corn syrup may be omitted if desired.

Put all the ingredients into the kettle, put over the fire, and stir constantly. Put the thermometer in when it
begins to boil, and see that the bulb is entirely covered. ove the thermometer, and stir all over the bottom of
the kettle to prevent burning. When the thermometer registers exactly 234°, remove the kettle from the fire, and keep beating with the spoon until the syrup begins to get creamy and thicker, add the vanilla, and turn out on the marble slab (See “Getting Marble Slab Ready”) or on an oiled platter. When it begins to harden, mark it off in squares.

Chocolate Fudge
Use the recipe for cream fudge, but should you want to reduce the cost, water may be substituted for the cream. Proceed exactly as for cream fudge, and boil it to the same degree. When it is beaten to a cream, add enough grated chocolate to make it the desired color. The temperature of the fudge will readily melt the chocolate, and it will be found that fudge made in this manner will be better than when the chocolate is cooked with the sugar.

Chocolate Nut Fudge
Use the recipe for cream fudge, and add the chocolate as directed in chocolate fudge. Have the pan or slab upon which you intend pouring the fudge covered with nut meats, and pour the fudge on them. When it is cold, mark in squares, and saw or cut with a sharp knife by drawing it back and forth in a sawing motion. In this way the nuts will be cut through, and the surface of the candy will be smooth.

Maple Fudge
Four cupfuls maple sugar
One-half cupful corn syrup
One pint rich milk

Put all the ingredients in the kettle, and place it over the fire. Stir constantly, put the thermometer in when it
begins to boil, and cook until the thermometer registers 236°, or if you desire the fudge harder, cook to 240°.
Remove from the fire and keep stirring until it gets creamy, then turn out on the slab (See “Getting Marble Slab Ready”) or oiled platter.

Maple Fruit Fudge
Use the maple fudge recipe (the corn syrup may be omitted), and just before turning the beaten fudge out on the slab, stir into it some minced candied cherries or other candied fruit. A combination of candied fruits and nuts added to this fudge make delicious candy.

Masked Candies Recipes

Masked Figs
Get the pressed figs and cut them into halves. Coat them with caramel colored, maple flavored dipping cream.

Masked Marshmallows
Make the number of marshmallows desired, and coat them with flavored dipping cream, same as for coating bon-bons. If the marshmallows are cut into halves the candy will be more dainty in appearance.

Masked Dates
Wash and pit the dates. Fill the seed cavity with fondant or a nut kernel. Allow them to dry, and then coat them with white dipping cream flavored with vanilla. The chocolate dipping cream, made by adding grated chocolate to the hot cream, is splendid for coating dates.

Masked Orange
Use the California seedless oranges for this purpose. Peel them carefully and separate the section without breaking the skin. Discard those sections from which the juice escapes, and use them for another purpose. Coat the unbroken sections in white, orange flavored dipping cream.
Masked Malaga Grapes
Wash and dry the grapes, dip the stem end in XXXX sugar, and then coat them in lemon flavored dipping cream.

Masked Nuts
Prepare one cupful of the dipping cream as for dipping bon-bons, and turn into it two or more cupfuls of broken nut meats, stir until all the nuts are coated, and then lift them out on the slab or waxed paper in small spoonfuls. To have some broken nuts ready and stir them into left-over dipping cream is one of the best ways of using it up. Halves of English walnuts, pecans, or Brazil nuts may be coated singly in this way.

Nougat Recipes

French Nougat
Two and one-half cupfuls sugar
One cupful water
One-eighth teaspoonful cream of tartar
Whites of five eggs

Put the sugar, water, and cream of tartar in the kettle and place over the fire. Stir until the sugar is dissolved, then wipe down the sides of the kettle with a damp cloth, put in the thermometer, and boil to 248°. While the syrup is boiling, beat the whites of the eggs until they are stiff enough to stand. The second the syrup reaches the correct degree, remove from the fire and begin to pour it slowly into the whites of the eggs until they are stiff enough to stand. The second the syrup reaches the correct degree, remove from the fire and begin to pour it slowly into the whites of the eggs, beating the mixture all the time. The whites of the eggs must always be beaten in a kettle large enough to hold the mixture after the syrup is added, and when adding the hot syrup the mass will
increase materially in volume. It is well to have someone pour in the syrup, as it is rather awkward and difficult for one to do both. Do not scrape any syrup from the kettle. Beat the mixture for about one minute after the last of the syrup is added, and then allow to stand undisturbed.

Put into the kettle in which the first syrup was boiled:

Three cupfuls sugar
Two and one-fourth cupfuls corn syrup
One cupful water
One teaspoonful vanilla

Put over a hot fire, stir until the sugar is dissolved, wash down the sides of the kettle, then put in the thermometer, and boil to 258°. Immediately pour this second batch slowly into the first mixture, stirring continually while the second batch of syrup is being added, and continue whipping until the candy begins to get stiff; then add one teaspoonful vanilla, one cupful nut meats, one cupful raisins, one cupful of chopped candied
cherries; stir them through well, and turn out into a deep pan lined with waxed paper. After it cools it may be cut up into squares or slices, as desired. This nougat is splendid dipped in cream fondant or chocolate. It may be formed into a cylinder two inches in diameter and covered with melted chocolate, then sliced. The fruits may be omitted in this nougat if preferred.

Opera Fudge Recipe

Opera Fudge
Four cupfuls sugar
Two cupfuls cream
One-fourth teaspoonful cream of tartar
One teaspoonful flavoring

Put the sugar and cream in the kettle and put over fire, stirring gently but constantly. Add the cream of tartar, and put the thermometer in when it begins to boil. Move the thermometer very often to stir under it. Boil to 238°. Pour on the slab and allow to stand until it is perfectly cold. Do not scrape the kettle. If a platter is used, it must be made ice-cold before pouring the fudge on. When it is thoroughly cooled, turn it and work it as cream fondant until it works up into a firm mass. Cover it with a damp cloth for forty minutes or one hour, when it can
be taken in the hands and worked up in any way desired. It may be cut into squares or worked into a roll and sliced down. If you wish to make a chocolate fudge out of this, take a portion of it in the hands and work into it enough melted chocolate to give it the desired color and flavor. Press it out in a cake and one-half inch in thickness, and
set it away for several hours before cutting it into squares. Work chopped candied cherries, candied citron, and nuts into this fudge if desired. This fudge takes longer and is harder to cream up than the cream fondant. If it turns to sugar, it has either been stirred too harshly while cooking, or you began to cream it before it was entirely cold.
If it should sugar, do not attempt to make the same batch into opera fudge, but it can be boiled over and made into another fudge. Do not have your slab more than just moist when pouring this candy upon it. (See “Getting Marble Slab Ready”) Opera fudge is excellent molded for center and then dipped in chocolate or dipping cream as for bon-bons. For variety, portions may be colored pale pink, pale green, caramel, or chocolate, and flavored with rose, wintergreen, almond, vanilla, or other flavoring. Press the portions out to one-half inch in thickness, allow to set for several hours, and then cut into squares; or each portion may be pressed out to one inch in thickness and then lay one on top of the other, making three layers deep, then press or roll them out to one inch in thickness, allow to stand for several hours and then cut into squares. In this way any arrangement of colors desired may be made.

Recipes – After Dinner Mints

After-Dinner Mints
Take the amount of cream fondant desired and heat it in the double boiler as for dipping cream. When it is thoroughly heated, thin it a little more than for dipping bon-bons. Flavor and color as desired. Take it to the slab or table, allowing the upper vessel to remain over the hot water, and with a teaspoon or the funnel drop the wafer on the slab or on waxed paper. They will spread out real thin, and will harden quickly if thinned enough with water. Take only enough in the spoon each time for one wafer, and try to make them uniform in size, which is easily
done. This work must be done rapidly. If flavored with peppermint, make them white; if flavored with wintergreen, make them a pale pink; if flavored with nectar, make them a pale green; if flavored with lemon, make them a pale yellow.

Almond Cubes
Purchase some almond paste at a good confectionery store, or, which is better, buy the blanched almonds and run them through the food chopper, using the nut butter knife. Blend some cream or maple fondant with the ground nuts, just enough to make it hold together so it can be molded. Press out into a sheet one half inch in thickness and cut into
cubes. Coat them in maple flavored dipping cream.

Chocolate Cream Wafers
Take the amount of fondant desired and melt it in the double boiler as for dipping cream. Add the amount of grated chocolate necessary to make it the desired color and flavor, and then drop on the slab or waxed paper as directed to drop after-dinner mints. If these wafers are made rich enough with chocolate, they look and taste very much like milk chocolate.

Nut Fondant
Take two parts cream fondant and one part broken nut meats, knead them until well blended, then press out into a sheet about three-fourths of an inch in thickness. Let it stand over night, or until it hardens sufficiently to cut nicely, then cut into small squares with a sharp knife.

Fruit Fondant
Take one pint of cream fondant, one dozen candied cherries, and one-half cupful of minced candied citron. Mince the cherries, and blend the three ingredients. Press out into a sheet one inch in thickness, and when sufficiently hardened, cut it into inch squares.