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Classic
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page 404
No flavor should be added to this mixture, as the excellence of this commodity
depends entirely upon the united flavor of the corn, salt and the sugar or
molasses.
HOARHOUND CANDY.
Boil two ounces of dried hoarhound in a pint and a half of water for about half
an hour; strain, and add three and a half pounds of brown sugar; boil over a hot
fire until sufficiently hard; pour out in flat, well-greased tins and marked
into sticks or small squares with a knife as soon as cool enough to retain its
shape.
JUJUBE PASTE.
Two cupfuls of sugar, one-quarter of a pound of gum arabic, one pint of water.
Flavor with the essence of lemon, and a grain of cochineal. Let the mixture
stand, until the gum is dissolved in a warm place on the back of the stove, then
draw forward and cook until thick; try in cold water; it should be limber and
bend when cold. Pour in buttered pans, an eighth of an inch thick; when cool,
roll up in a scroll.
CANDIED ORANGES.
Candied orange is a great delicacy, which is easily made: Peel and quarter the
oranges; make a syrup in the proportion of one pound of sugar to one pint of
water; let it boil until it will harden in water; then take it from the fire and
dip the quarters of orange in the syrup; let them drain on a fine sieve placed
over a platter, so that the syrup will not be wasted; let them drain this until
cool, when the sugar will crystalize. These are nice served with the last course
of dinner. Any fruit the same.
FIG CANDY.
One cup of sugar, one-third cup of water, one-fourth teaspoonful cream of
tartar. Do not stir while boiling. Boil to amber color, stir in the cream of
tartar just before taking from the fire. Wash the figs, open and lay in a tin
pan and pour the candy over them. Or you may dip them in the syrup the same as
"Candied Oranges."
CANDY ROLEY POLEY.
Take half a pint of citron, half a pint of raisins, half a pound of figs, a
quarter of a pound of shelled almonds, one pint of peanuts before they are
hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the
peanuts; cut up the figs into small bits. Take two pounds of coffee-sugar, and
moisten with vinegar; put in a piece of butter as large as a walnut; stew till
it hardens, but take off before it gets to the brittle stage; beat it with a
spoon six or eight
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