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Classic
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page 403
well-buttered biscuit tins, a quarter of an inch thick. Mark off into inch
squares when partly cold.
EVERTON TAFFY, OR BUTTER-SCOTCH.
Two cupfuls of sugar, two cupfuls of dark molasses, one cupful of cold butter,
grated rind of half a lemon. Boil over a slow fire until it hardens when dropped
in cold water. Pour thinly into tins well-buttered, and mark into little inch
squares, before it cools.
MAPLE WALNUTS.
Beat the white of one egg to a stiff froth, stir in enough powdered sugar to
make it like hard frosting, dip the walnut meats (which you have taken care to
remove from the shells without breaking) in a syrup made by boiling for two or
three minutes two tablespoonfuls of maple sugar in one of water, or in this
proportion. press some of the hard frosting between the two halves of the
walnut, and let it harden. Dates may be prepared in this way, and butternuts and
English walnuts also.
POP-CORN CANDY. No. I.
Put into an iron kettle one tablespoonful of butter, three tablespoonfuls of
water and one cupful of white sugar; boil until ready to candy, then throw in
three quarts nicely popped corn; stir vigorously until the sugar is evenly
distributed over the corn; take the kettle from the fire and stir until it cools
a little, and in this way you may have each kernel separate and all coated with
the sugar. Of course it must have your undivided attention from the first, to
prevent scorching. Almonds, English walnuts, or, in fact, any nuts are delicious
prepared in this way.
POP-CORN CANDY, No. 2.
Having popped your corn, salt it and keep it warm, sprinkle over with a whisk
broom a mixture composed of an ounce of gum arabic, and a half pound of sugar,
dissolved in two quarts of water; boil all a few minutes. Stir the corn with the
hands or large spoon thoroughly; then mold into balls with the hands.
POP-CORN BALLS. No. 3.
Take three large ears of pop-corn (rice is best). After popping, shake it down
in pan so the unpopped corn will settle at the bottom; put the nice white popped
in a greased pan. For the candy, take one cup of molasses, one cup of light
brown or white sugar, one tablespoonful of vinegar. Boil until it will harden in
water. Pour on the corn. Stir with a spoon until thoroughly mixed; then mold
into balls with the hand.
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