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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
Chocolate Peanut Bars
1 lb. (2 cups) sugar
½ pint (1 cup) milk
3 tablespoonfuls peanut butter
1 teaspoonful vanilla extract
Melted chocolate
Put the sugar, milk, and peanut butter into a
saucepan, and boil, stirring constantly until the syrup
reaches 240°, or forms a soft ball when tried in cold
water.
Remove from the fire and add the vanilla extract; then
beat until it begins to harden. Pour into a buttered tin,
or between buttered candy bars. When cold, cover
with melted chocolate, and when firm, cut into bars.
1 lb. (2 cups) sugar
½ pint (1 cup) milk
3 tablespoonfuls peanut butter
1 teaspoonful vanilla extract
Melted chocolate
Put the sugar, milk, and peanut butter into a
saucepan, and boil, stirring constantly until the syrup
reaches 240°, or forms a soft ball when tried in cold
water.
Remove from the fire and add the vanilla extract; then
beat until it begins to harden. Pour into a buttered tin,
or between buttered candy bars. When cold, cover
with melted chocolate, and when firm, cut into bars.
Chocolate Popcorn Bars
2 quarts (8 cups) popped corn
1 lb (2 cups) sugar
1 gill (1/2 cup) water
Pinch cream of tartar
1 teaspoonful vanilla extract
½ teaspoonful almond extract
Melted chocolate
Boil the sugar, water, and cream of tartar until the
mixture reaches 260° or forms a hard ball when
dropped in cold water; then add the flavors. Pour
part of this syrup over the popcorn, and let the
remainder stand in a warm place.
Form into small popcorn balls, and dip them into the
remaining syrup one at a time. Lay on waxed paper
to firm; then dip into melted sweetened chocolate.
Before popping corn hold the popper containing the
kernels under cold running water, allowing the water
to wet it thoroughly. Shake it well and set on the back
of the range or in the oven for a few minutes to steam,
then pop.
2 quarts (8 cups) popped corn
1 lb (2 cups) sugar
1 gill (1/2 cup) water
Pinch cream of tartar
1 teaspoonful vanilla extract
½ teaspoonful almond extract
Melted chocolate
Boil the sugar, water, and cream of tartar until the
mixture reaches 260° or forms a hard ball when
dropped in cold water; then add the flavors. Pour
part of this syrup over the popcorn, and let the
remainder stand in a warm place.
Form into small popcorn balls, and dip them into the
remaining syrup one at a time. Lay on waxed paper
to firm; then dip into melted sweetened chocolate.
Before popping corn hold the popper containing the
kernels under cold running water, allowing the water
to wet it thoroughly. Shake it well and set on the back
of the range or in the oven for a few minutes to steam,
then pop.
Chocolate Pralines
½ lb. (2 cups) almonds
10 ozs. lump-sugar
Coating chocolate
Blanch and shred the almonds, then slightly brown
them in the oven.
Rinse a saucepan out with cold water, put the sugar
into it, and melt it slowly, then boil it until it is a
golden-brown color. Put it into an oiled platter or on
a buttered slab, and leave it until cold.
Pound the sugar, then pound the almonds. Mix them
together until they can be formed into small shapes.
Melt the chocolate in a double boiler; dip each praline
into it, and place on waxed paper to dry.
½ lb. (2 cups) almonds
10 ozs. lump-sugar
Coating chocolate
Blanch and shred the almonds, then slightly brown
them in the oven.
Rinse a saucepan out with cold water, put the sugar
into it, and melt it slowly, then boil it until it is a
golden-brown color. Put it into an oiled platter or on
a buttered slab, and leave it until cold.
Pound the sugar, then pound the almonds. Mix them
together until they can be formed into small shapes.
Melt the chocolate in a double boiler; dip each praline
into it, and place on waxed paper to dry.
Chocolate Rocks
5 ozs. sweet chocolate
½ pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
½ teaspoonful almond extract
1 lb. sweet grated chocolate
½ oz. melted cocoa-butter
½ teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth
paste. Remove it from the hot water, beat for a few
minutes, adding gradually the rose extract and the
melted cocoa-butter. Stir occasionally until quite
cold; then rub through a wire sieve on white paper
underneath.
Put the sweet chocolate and the unsweetened
chocolate into a saucepan, and melt the mixture to a
smooth paste; then add the cream, hot syrup, the
extracts, and stir over the fire until well mixed.
Remove from the fire, and beat until the mixture
becomes cold and a lighter color. Mold it into round
centers; then roll them in the sieved chocolate.
Serve in paper cases.
5 ozs. sweet chocolate
½ pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
½ teaspoonful almond extract
1 lb. sweet grated chocolate
½ oz. melted cocoa-butter
½ teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth
paste. Remove it from the hot water, beat for a few
minutes, adding gradually the rose extract and the
melted cocoa-butter. Stir occasionally until quite
cold; then rub through a wire sieve on white paper
underneath.
Put the sweet chocolate and the unsweetened
chocolate into a saucepan, and melt the mixture to a
smooth paste; then add the cream, hot syrup, the
extracts, and stir over the fire until well mixed.
Remove from the fire, and beat until the mixture
becomes cold and a lighter color. Mold it into round
centers; then roll them in the sieved chocolate.
Serve in paper cases.
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How To Prepare
and Use Fondant
How To Prepare
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(1921)
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from "Grand Union
Cookbook" (1902)
Links
Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links