online:
The Art of Candy
Making Fully
Explained (1915)
&
Home Candy
Making (1911)
And How To Make Them
By Marion Neil (1913)
Candy Recipes
from "Practical
Housekeeping"
1881
Flag-roots
Sugar
Cold Water
June is the best time to gather the flag. Shake the
earth from the root-ends and then scrape thoroughly
like a parsnip; cut into very thin slices, and boil in
plenty of water for one hour or more.
Remove the slices from the water and boil in
another water; then repeat for a third time, when it is
ready to candy. Put one cupful of water and two
cupfuls of sugar into a saucepan, and boil for ten
minutes. Put in the flag, and boil down until the
syrup candies around the pieces; stir them, and when
the sugar becomes white and the syrup seems to be
absorbed, take out the candied slices with a skimmer
and cool in the air.
Put them in a large saucepan and stir them now and
then while drying. In a few days the confection will be
ready. It is a dry, snowy, white candy, and is
delicious in flavor.
Another method: Wash and slice the roots of the
flag, then put them in a saucepan with enough cold
water to cover them, and heat slowly till the water
boils. If the candy is to be used rather as a sweetmeat
than as a medicine, the roots should be treated five
times in this way, each time pouring off the water. To
each cupful of the roots add three cupfuls of sugar,
then water sufficient to cover them; allow to simmer
till the water has boiled away. Pour on to buttered
plates, and stir frequently until dry. This is an easily
digested candy for children and dyspeptics.
Candy Cups
2 lbs. (4 cups) sugar
1 pint (2 cups) boiling water
Pinch cream of tartar
Color if liked
1 teaspoonful lemon extract
Dissolve the sugar in the water; then add the cream
of tartar and boil without stirring to 290°, or till brittle
when tried in cold water. Add the extract; remove
from the fire, set in a pan of cold water, then in a pan
of hot water.
Brush the sides and bottom of a timbale iron with
olive oil; lower the iron into the hot syrup to three
fourths of its depth; lift carefully from the syrup, then
drain and invert.
Keep the iron in motion until cool enough for the
,cup to be removed. Cool the iron again before
dipping it in the syrup. These candy cups may be
filled with candies, ice-cream, or whipped cream.
1 lb. (2 cups) brown sugar
1 teaspoonful vinegar
2 ozs (4 tablespoonfuls butter
1 teaspoonful coffee extract
1 quart molasses
1 teaspoonful glucose
Put into a saucepan the sugar, vinegar, butter, molasses, and
glucose, and stir constantly till the boil reaches the "crack," or
300° by the thermometer. Then add the coffee extract, and pour
it on to an oiled slab. When cool, turn in the edges of the candy,
and form it into a mass; pull into strips, and then cut into lumps.
A Variety of
Candies 1
A Variety of
Candies 3