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Classic
Cook Books
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page 241
POP-CORN BALLS
To six quarts of pop corn boil one pint of molasses about fifteen minutes; then
put the corn into a large pan, pour the boiled molasses over it, and stir it
briskly until thoroughly mixed. Then with clean hands make into balls of the
desired size.
COCOANUT CANDY
Four cups of water, two and a half cups fine white sugar, four spoonfuls of
vinegar, and a piece of butter as large as an egg; boil till thick, or about
three quarters of an hour. Just before removing, stir in one cup of desiccated
cocoanut, and lay in small, flat cakes on buttered plates, to cool and harden.
MARSH-MALLOW PASTE
Dissolve one-half pound of gum arabic in one pint of water; strain it, add half
a pound of fine sugar and place over the fire, stirring constantly till the
sugar is dissolved and all is the consistency of honey, then add gradually the
whites of four eggs, well beaten; stir the mixture till it becomes somewhat thin
and does not adhere to the finger; pour all into a pan slightly dusted with
powdered starch, and when cool divide into small squares. Flavor to the taste,
just before pouring out to cool.
CHOCOLATE CREAM DROPS
Mix one-half a cup of cream with two of white sugar, boil and stir fully five
minutes; set the dish into another of cold water, and stir until it becomes
hard; then make into small balls about the size of marbles,
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Classic
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