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Classic
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page 515
7. Lemon Taffy, No. 2. Put into a porcelain-lined preserving kettle 3 pounds of
the best loaf sugar and pour on it 1 1/2 pints of very clear water. When it has
entirely dissolved, set it over the fire and add a table spoonful of fine cider
vinegar to assist in clearing it as it boils. Boil and skim it well, and when no
more scum rises add the juice of 4 large lemons or oranges. Let it boil until it
will boil no longer, stirring it well. When done, transfer it to square tin
pans, that have been made very clean and bright, and that are slightly greased
with sweet oil. Set the taffy away to cool, first marking it with a knife while
soft. Mark it in straight lines the broad or crossway of the pans. If marked
lengthways the pieces will be too long. When the taffy is cold cut it according
to the lines in regular slips, like cocoanut candy. Serve it up in glass dishes.
Orange taffy is made in the same manner. These candies should be kept in tin
boxes.
Cocoanut candy is made in the manner of taffy, using finely grated cocoanut
instead of lemon or orange.
8. Maple Cream. 3 cupfuls of grated maple sugar, 1 cupful of thick sweet cream.
Boil until it hardens when dropped into cold water. Remove from the fire and
beat with a silver fork until it is of the consistency of very thick cream. Pour
in buttered tins and when cool cut in squares.
9. Chocolate Creams. 1 pound of confectioner's sugar, the white of 1 egg, 2
tablespoonfuls of water, 1 teaspoonful of vanilla; mix well and make into balls.
Melt 1/2 cake of baker's chocolate, dip the balls into this and lay on buttered
paper to harden.
10. Chocolate Caramel. Take 1/2 pint of rich milk and put it to boil in a
porcelain kettle; scrape down 1 1/2 squares of chocolate, put it into a very
clean tin cup and set on the top of a stove until it becomes soft. Let the milk
boil up twice. Then add, gradually, the chocolate, and stir both over the fire
until thoroughly
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