Candy Making: Candy Recipes, Uncooked Candy Recipes, Coconut Candy Recipes, Baltimore Layer Candy

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

                       Baltimore Layer Candy
5 whites of eggs
2 ½ tablespoonfuls cream
1 teaspoonful lemon extract
1 teaspoonful rose extract
1 teaspoonful almond extract
1 teaspoonful vanilla extract
½ teaspoonful orange extract
1 orange, grated rind and strained juice
Few drops orange color
Few drops red color
Few drops green color
1 square melted chocolate
¼ lb. (1 cup) chopped cocoanut
Sifted confectioners' sugar

Beat up one white of egg, add the lemon extract, one
teaspoonful of the cream, the cocoanut, and mix with
sufficient confectioners’ sugar to make stiff enough to
knead thoroughly. Then spread evenly in the bottom of
a pan lined with waxed paper.
The other four layers are made in the same way, except
that the color and flavor of each are different. Thus the
second layer is colored with a few drops of red and
flavored with rose extract; the third is mixed with vanilla
and chocolate; the fourth with green color and almond
extract, while the fifth is prepared with orange color,
orange extract, and the rind and juice of an orange.
Spread evenly one above the other and let remain in the
pan for two days, then turn out a board sifted with
confectioners’ sugar, and allow to stand three days
before slicing.
Wrap each piece in waxed paper and keep in air-tight
tins.

                           Cherry Creams
8 oz. (1 cup) confectioners’ sugar
Pinch cream of tartar
Cream
Colors
Flavors
Crystallized cherries

Sift the sugar into a basin, add the cream of tartar and
enough cream to make a stiff paste; flavor with orange
and lemon extracts to taste, and divide into five
portions; leave one portion white, and color the
remaining portions pink, rose, pale green and brown;
roll out each piece to one-eighths of an inch thick, dip a
small plain cutter into confectioners’ sugar and cut into
rounds.
As each one is cut place a cherry in the center; fold up
three sides so that the fruit is exposed in the center, but
partly covered. Place in little paper cases.

                        Chocolate Fruit Bars
2 ozs. (1/2 cup) stoned dates
2 ozs. (1/2 cup) seedless raisins
2 ozs. (1/2 cup) chopped candied citron peel
2 ozs. (1/2 cup) chopped candied lemon and orange
peel
2 ozs. (1/2 cup) pine nuts
1 teaspoonful vanilla extract
1 white of egg
1 oz. (1/4 cup) currants
Confectioners’ sugar
A little melted chocolate
2 tablespoonfuls water

Chop all the fruits and nuts very fine, or run them
through a food-chopper. Put the white of egg into a
basin, add the water, vanilla, fruits, and enough sifted
confectioners’ sugar to form a stiff paste.
Let the mixture dry for four hours.
Brush it over the melted chocolate. When dry, turn the
sweet over on to waxed paper, and brush over the other
side with melted chocolate.
Allow to set, then cut into neat bars with a sharp knife.

                      Cocoanut Kisses
Desiccated cocoanut                        1 white of egg
¼ lb (1 cup) ground almonds        Color
¼ lb. (1/2 cup) sugar                        1 teaspoonful
almond extract

Mix the almonds, sugar, almond extract, and white of
egg to a stiff paste. Leave aside until next day before
molding.
Divide the color one half, and make into balls, and roll
in desiccated cocoanut. Press the cocoanut well in and
roll in cocoanut again.
Leave to dry for a few hours on waxed paper. Put in
paper cases.

Date Balls
¾ lb. (3 cups) stoned dates
¼ lb. (1 cup) chopped black-walnut meats
1 tablespoonful chopped preserved ginger
Colored cocoanut
1 tablespoonful ginger syrup

Chop the dates, add the walnut meats, ginger syrup,
and chopped ginger, then run through a chopper.
Make into balls and roll in cocoanut. Put in paper cases.

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Uncooked Candies
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