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Classic
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page 405
times; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it
up like a pudding, twisting the ends of the cloth to mold it. Let it get cold,
and slice off pieces as it may be wanted for eating.
MOLASSES CANDY.
Put one quart of West India molasses, one cupful of brown sugar, a piece of
butter the size of half an egg, into a six-quart kettle. Let it boil over a
slack fire until it begins to look thick, stirring it often to prevent burning.
Test it by taking some out and dropping a few drops in a cup of cold water. If
it hardens quickly and breaks short between the teeth it is boiled enough. Now
put in half a teaspoonful of baking soda, and stir it well; then pour it out
into well-buttered, flat tins. When partly cooled, take up the candy with your
hands well buttered, then pull and double, and so on, until the candy is a
whitish yellow. It may be cut in strips and rolled or twisted.
If flavoring is desired, drop the flavoring the top as it begins to cool, and
when it is puleed, the whole will be flavored.
STRAWBERRY CONSERVE.
Prepare the fruit as for preserving, allowing half a pound of loaf sugar to one
pound of fruit. Sprinkle the sugar over the fruit at night; in the morning, put
it on the fire in a kettle, and boil until the berries are clear. Spread on
dishes, and put in the sun until dry; after which, roll the fruit in sugar, and
pack in jars.
PEACH CONSERVE.
Halve the peaches and take out the stones; pare. Have ready some powdered white
sugar on a plate or dish. Roll the peaches in it several times, until they will
not take up any more. Place them singly on a plate, with the cup or hollow side
up, that the juices may not run out. Lay them in the sun. The next morning roll
them again. As soon as the juice seems set in the peaches, turn the other side
to the sun. When they are thoroughly dry, pack them in glass jars, or, what is
still nicer, fig-drums. They make an excellent sweetmeat just as they are; or,
if wanted for table use, put over the fire in porcelain, with a very little
water, and stew a few minutes.
PEACH LEATHER.
Stew as many peaches as you choose, allowing a quarter of a pound of sugar to
one of fruit; mash it up smooth as it cooks, and when it is dry enough to spread
in a thin sheet on a board greased with butter, set it out in the sun to dry;
when dry it can be rolled up like leather, wrapped up in a cloth, and
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