Category: Recipes

Recipes – Coconut Bar

Coconut Bar
Five cupfuls sugar
Two cupfuls water
Three or four cupfuls shredded or ground coconut.

Boil the sugar and water to 258°, then remove the thermometer and add the coconut. Cook it two or three minutes longer, stirring it constantly. Take it from the fire and stir it gently until the mass gets white and stiff. Pour it out on the marble or pan, flatten it out, and when cool, cut into bars or squares.

Coconut Balls
Work into a portion of fondant some shredded coconut, and then form it into balls, when the balls are cold and have hardened, dip them in dipping cream as directed to dip bon-bons. This candy is pretty when the dipping cream is colored pink.

Pineapple Squares
Two cupfuls sugar
One-fourth cupful corn syrup
One cupful thin cream
One cupful chopped preserved pineapple
The juice of one-half lemon

Put the sugar, corn syrup, and cream into the kettle and bring to the boiling point, boil for three or four minutes, and then add the chopped pineapple and the lemon juice. Put the thermometer in and boil to 240°, or until it forms a soft ball in cold water. (Stir constantly from the time it is first put over the fire.) Remove from the fire and beat until the mixture begins to show signs of getting stiff, then pour on the buttered slab or on a buttered platter. Allow to cool and cut into squares.

Crystallized Dates
Pit the dates, fill each seed cavity with a nut kernel, or fondant, and lay them in a pan about one eighth of an inch apart. To two cupfuls of sugar add two cupfuls of water, and boil to 225°. (It is difficult to get this right without the thermometer.) Let it cool until blood warm, and then pour enough over the dates to cover them. Set them in a warm place for ten or twelve hours, pour off the syrup, and let the crystals on the fruit dry before removing from the pan.

Crystallized Figs
Prepare the figs and proceed as directed in recipe for crystallizing dates.

Recipes – Butterscotch

Five cupfuls sugar
Two-thirds cupful corn syrup
One cupful butter
Two cupfuls water
One teaspoonful lemon extract

Put the sugar, corn syrup, and water in the kettle, bring to the boiling point, put in the thermometer, and cook to 300°. Turn down the fire very low and add butter, stir until it is melted, and then increase fire and bring it to a full boil. Turn it out on greased slab or platter. This candy must be stirred continually after the butter is

Soft Butterscotch
Make over the preceding recipe, but do not boil so hard. If one desires to have it soft and tough, it should be boiled to 260°, and if boiled to 280° it will be a medium between the real hard and soft.

Ginger Butterscotch
Make over the butterscotch recipe, and when adding the butter, add a heaping teaspoonful or more of ginger. If you want it hard, cook it to 300°, or to only 260° if you prefer having it soft.

Horehound Drops
Take two ounces of the dried herb and steep it in four cupfuls of water. Boil it for ten minutes, strain, then add six cupfuls of brown sugar, and boil to 305°. This candy cannot be tested successfully without a thermometer unless one has had a great deal of experience. When done, pour it upon the oiled marble or pan, and as soon as it begins to harden, mark in squares or sticks. With the thermometer no one can make a mistake on this; but without it, it is very difficult to tell when it is done, as a hard ball forms at 280°.

Glacé Nuts and Fruits
Take five cupfuls of sugar, two cupfuls of water, one-fourth teaspoonful of cream of tartar, and boil to 300°. Take it from the fire and drop in a few Brazil, English walnut, filbert, pecan, or other nut meats at a time, and immediately lift them out on waxed paper or on marble slab. Candied nuts are very easily and quickly made, and
are very attractive. The nuts may be dipped singly or in clusters. Figs, pitted and stuffed dates, raisins, candied cherries, sections of seedless oranges, strawberries, and other similar fruits may be dipped, but when juicy fruits are used, care must be exercised not to break the skin.

Recipes – Candy Gelatine

Candies Made With Gelatine
Candies in which gelatine is used have a consistency peculiar to themselves, and one which nearly everybody enjoys. To have success with these recipes the accurate measurement of gelatine is very necessary. In compiling the recipes, Knox granulated gelatine was used.

Two cupfuls granulated sugar
One and one-quarter cupfuls water
One envelope granulated sparking gelatine
One-eighth teaspoonful salt
Teaspoonful vanilla extract

Soak the gelatine in one-half the water five minutes. Put the sugar and remaining water in the kettle and boil until it spins a thread, or to 240°. Add soaked gelatine and allow to stand until partially cooled; then add flavoring and salt. Beat until mixture becomes white and thick. Pour into pans thickly dusted with powdered sugar, filling the pans to one inch in depth. Set in cool place until thoroughly chilled. Turn out and cut into cubes one inch square. Roll in powdered sugar.

Turkish Delight
Two cupfuls granulated sugar
One cupful water
One and one-half envelope granulated sparkling gelatin
Juice of one orange
Juice of one lemon
Red coloring
One-half cupful chopped nut meats

Soak the gelatine in one-half the cold water ten minutes. Put the sugar and remaining water in the kettle and bring to the boiling point, add soaked gelatine and juice of orange and lemon. Boil to 240°, or soft ball, add coloring and nut meats. Beat until creamy, turn into a bread pan, first dipped in cold water, to one inch in depth. Let stand until firm, turn out on board, and cut into cubes; roll in powdered sugar.

Christmas Suprême
Three cupfuls sugar
One cupful sour cream
Two squares chocolate
One-half envelope granulated sparkling gelatine
One-half cupful candied cherries
One-half cupful seeded raisins
One-fourth cupful English walnut meats

Soak gelatine in two tablespoonfuls of cold water ten minutes. Put sugar, sour cream, and grated chocolate in kettle, and boil to 240°, or to soft ball when tested in cold water. Stir constantly while cooking. Remove from fire, add gelatine, cherries cut in small pieces, raisins, and nut meats. Beat until creamy, and turn into buttered tins; chill and cut into slices. The tins should be filled to about one and one-half inches in depth. Individual bread
tins are very desirable for molding this candy.

Taffy Recipes

Pineapple Taffy
Three cupfuls sugar
One cupful pineapple juice
Two tablespoonful cream of tartar
A few drops of yellow coloring
The juice from canned or freshly grated pineapple may be used.

Put the sugar, pineapple juice, lemon juice, cream of tartar in vessel over fire, boil to 280°, or until it is brittle when dropped in cold water. Pour on oiled slab or platter, allow to cool until it can be handled with the hands, when it must be pulled until it is light. Then it should be drawn out and cut in half-inch lengths with the
scissors. The yellow coloring must be worked in while the candy is being pulled, and only enough to make a very pale shade.

White or Pulled Taffy
Four cupfuls sugar
One-half cupful corn syrup
One and one-half cupfuls water
Teaspoonful flavoring

Put all the into kettle and stir until the sugar is dissolved, then wipe down sides of kettle with a damp cloth, put the thermometer in, and boil to 258°. Take from the fire and pour on slab or cold platter. Always use the iron bars to form enclosure when using slab. When it begins to get hard around the edges, lift up a little and fold into the center. When cool enough to handle, take in the hands and pull until it is white. Work in desired flavoring white pulling. If you make much pulled candy, you will be justified in purchasing a candy hook or in having one made.

Chocolate Taffy
Use recipe for white taffy, and just after pouring it on the slab, sprinkle the grated chocolate over it and the warmth of the candy will easily melt it.

Uncooked Icing Recipes

Uncooked Icing No. 1
Take four tablespoonfuls water and beat into it enough XXXX sugar to make it thick enough to spread. To beat this icing well improves the texture. Add flavoring desired.

Uncooked Icing No. 2
Take four tablespoonfuls of milk and beat into it enough XXXX sugar to make it thick enough to spread. Flavor and color as desired.

Uncooked Icing No. 3
Take four tablespoonfuls of cream and beat into it enough XXXX sugar to make it thick enough to spread. Flavor as desired.

Chocolate Icing
Make over any of the uncooked icing recipes, and add to it enough melted chocolate or cocoa to give it the desired color and flavor.

Nut Icing
Take four tablespoonfuls of water, and beat into it enough XXXX sugar to make it the consistency of thick cream. Add to it one cupful of broken nut meats and spread on the cake. If the icing is too thin and runs off, add a little more sugar, and if too stiff to spread well, add a little more water. The coated nuts have a better effect when
the icing is made with water than with milk or cream.

Fruit Icing
Make over the Nut Icing recipe, substituting candied fruits for the nuts.

Confectioners’ Icing
This icing is used with metal tubes for decorating cakes. The art can be quickly and easily mastered. Take the whites of two eggs, and beat into them enough XXXX confectionery sugar to make it stiff enough to hold its shape. The
only difficult part about making this icing is the beating. It should be beaten until light and creamy. The amount of sugar needed will vary greatly, according to the size of the eggs used. The icing is not desirable for covering cakes, as it becomes very hard. It is good only for decorating. Metal icing tubes can be purchased at any good hardware store.

Mocha Icing
One-thirds cupful butter
Two tablespoonfuls cocoa
One and one-half cupfuls confectioners’ sugar
Cold coffee

Cream the butter, add the sugar and cocoa, then cold coffee until of consistency to spread.