|
Classic
Cook Books
< last page | next page >
page 238
CANDIES AND CREAM DROPS
CREAM CANDY
To make cream candy take two pounds of light brown sugar, one teacup of water,
two tablespoonfuls of butter, one of vinegar, and two of flavoring extract.
Dissolve the sugar in the water, but do not stir it. Set it on to boil, let it
boil briskly for twenty minutes, then try it by dropping a spoonful in a glass
of cold water. If cooked enough to pull, butter some dishes and pour it into
them; when cool enough to handle, pull it until it becomes as white as cream.
ANOTHER CREAM CANDY
Three cups of sugar, half a cup of vinegar, and one-third of a cup of water.
Boil together until it is thick and will harden when dropped into a cup of
water. Butter some dishes, and just before filling them, add to the candy some
flavoring essence; if you put this in earlier it will boil out. Pour the candy
on the buttered dishes, and when a little cool prepare to pull it until it is
white and light, which it will be if made by these directions.
POP-CORN CANDY
Take a cup of molasses, one and a half cups of brown sugar, a tablespoonful of
vinegar and a lump of butter the size of an egg. Boil until thick. Chop two cups
of popped corn rather fine, put it into the boiling candy, and pour it all on
the buttered plates. Cut in squares to be eaten without pulling.
< last page | next page >
Classic
Cook Books
|
