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Classic
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page 240
SUGAR CANDY
Six cups of sugar, one of vinegar, one of water, one spoonful of butter, and one
teaspoonful of soda dissolved in a little hot water. Boil all together without
stirring, for half an hour. Flavor with lemon or vanilla. This is very good when
"pulled" like the old-fashioned molasses candy, or it may be cooled on a
buttered plate.
TO BLANCH ALMONDS
Pour boiling water on them and let them remain in it a few minutes. Remove the
skins, throw the almonds into cold water, drain them from the water, but do not
wipe them.
EVERTON TOFFY
In a shallow vessel, melt together one pound of brown sugar and one-quarter of a
pound of butter. Stir well together for fifteen minutes, or until the mixture
becomes brittle when dropped in water. Lemon or vanilla flavoring should be
added before the cooking is complete. Butter a flat plate, pour the toffy on it
to cool, and when partly cold, mark it off in squares with a knife; it can then
be easily broken.
LEMON DROPS
Upon half a pound of finely powdered sugar pour just enough lemon juice to
dissolve it, and boil to the consistency of thick syrup. Drop this in plates,
and put in a warm place to harden. Or pour four ounces of lemon juice on one
pound of loaf sugar, with four ounces of rose water. Boil to a syrup, add grated
lemon peel and proceed as in the first recipe.
By adding raspberry syrup, instead of lemon juice, you have raspberry drops.
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